Pretzel bites

I found this recipe on Pinterest!!! We loved the parmesan ones the most. 

 

PRETZEL BITES

Texas size Rhodes Frozen roll dough

*as many as you like – each roll makes four bites

coarse salt, parmesan, garlic, cinnamon & sugar

Vanilla glaze (optional)

Take a thawed roll.  Cut it in four equal sections.  Place dough bites on greased sheets. I placed five across and five down on large baking sheets.  Cover with plastic wrap that has been sprayed with non-stick cooking spray, and let dough rise until double in size. (about 35-45 minutes) Bring a large pot of water to a gentle boil.  When dough has risen, plop about 10 pieces into the boiling water, tossing gently for about 45 seconds. Remove with slotted spoon, and place bites on paper towels to drain slightly.  Move bites to greased baking sheets, and bake at 375 degrees for about 15 minutes or until done and golden brown. 

Brush bites with melted butter, sprinkle with Kosher or Sea Salt, garlic and toss in Parmesan cheese.  You can also make Cinnamon and Sugar bites. Make a mixture of Cinnamon and sugar:  About 1 cup sugar and 1 1/2 tsp. of cinnamon, and mix together well. After you butter the pretzel bites, toss in cinnamon and sugar mixture.

You can serve the Parmesan Pretzel bites with a cheddar dip, and the Cinnamon and Sugar Pretzel bites with Vanilla glaze.  So yummy . . . so simple!

VANILLA GLAZE

1 cup powdered sugar

2 tablespoons milk

1 tablespoon melted butter

1 tsp. vanilla extract.

Combine sugar, milk, butter and vanilla and mix well. 

CHEDDAR DIP

1 Tablespoon butter

1 Tablespoon all purpose flour

1 cup milk

1 1/2  to 2 cups of grated Cheddar Cheese.

Melt the butter in a med. size saucepan over medium heat.  Add the flour and stir until blended, and

butter has turned lightly golden brown.  Slowly whisk in the milk and cook until thickened slightly.  Remove from heat and stir in the Cheddar Cheese until smooth and all of the cheese has melted.  Season with salt and pepper.  Shake a few red pepper flakes into sauce for added zing!

BLT Dip

BLT Dip for Betty Crocker... We made this for a family party and it was the biggest hit ever

1pound bacon, cooked

1cup mayonnaise

1cup sour cream

8ounces cream cheese, softened

1 1/2cups cheddar cheese

1tomato, seeded and chopped

1/4cup chopped green onions

• 1 Preheat oven to 350°F degrees.
• 2 Mix mayonnaise, sour cream, and cream cheese in a bowl until thoroughly combined. Crumble bacon into mixture and stir. Add cheddar cheese, green onions, and tomato and mix well. Pour into a shallow dish or pie pan and bake for 20 minutes or until bubbling. Garnish with additional green onions, tomato, and crumbled bacon. Serve with corn chips.

Mint Oreo Cookies

You will be sorry after you make these cookies. They are super fantastic and very addicting.

1 cup brown sugar
1 cup sugar
1/2 cup butter
1/2 cup oil
2 eggs
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp vanilla
3 cups flour
3 drops of green food coloring
1/2 package Keebler grasshopper cookies- crushed

Instructions:
Cream butter, oil and sugars. Add eggs, and beat until fluffy. add remaining ingredients including crushed grasshopper cookies
Bake 350 for 7-9 minutes

adapted from lil luna

Pizza Crescent RollsThe Girl Who Ate Everything


I double this recipe for our family of five eaters. There are leftovers for lunch the next day.


Ingredients:
1 pkg crescent rolls- I used the reduced fat cresent rolls and it was really yummy
4 string cheese sticks (can use low-fat),cut in half
16-24 pepperoni pieces- I used turkey pepperoni

Garlic Butter:
2 TBS butter, melted
1/4 tsp Italian seasoning
1/4 tsp garlic powder
1 TBS grated Parmesan cheese

Preheat oven to 350.

On each crescent roll triangle, place 2-3 pieces of pepperoni and 1 half piece of cheese. Roll up and place seam side down on a cookie sheet. Bake for 12-14 minutes or until golden brown.

While rolls are baking, combine melted butter, seasoning, garlic, and cheese.

When the rolls are done, brush the tops with the melted butter mixture.

Serve them with marinara sauce for dipping.

See what I mean about easy?


This is super easy and the kids really love it!

Banana Muffins

1/2 c. sugar

2 cups flour

1/2 canola oil

2 eggs

1/2 c buttermilk

1/2 tsp salt

1 tsp vanilla 

1 tsp soda

3 ripe mashed bananas 

Cream sugar and oil. Add eggs buttermilk and vanilla, beat until fluffy. Add flour, salt and soda, mix well. Stir in mashed bananas. Add 1/4 cup to each greased muffin tin, bake for 15-18 mins.

8-10 chicken tenders
2 cups water
2 tsp chicken boullion
1 tsp kosher salt
1/2 tsp oregano leaves
1 can red enchilada sauce
1/2 red onion diced
 3 garlic cloves minced
cheese
about 12-16 corn tortillas

Place chicken in the crockpot with water boullion, salt and oregano. Cook on high for 4-6 hours or until you can shred it. In a pan heat 1Tb olive oil add onion and garlic, cook until tender. Pull the cooked chicken out of the crockpot and add to the onion and garlic shredding as it cooks, add about 1/2 cup of the broth that the chicken was cooked in ( just to keep chicken moist). Spray a 9x13 pan with cooking spray. Pour just enough enchilada sauce on the bottom to cover the pan reserving the rest of the can for the top. Place 2 flour tortillas in the microwave for 20 seconds then put chicken down the center of the tortilla, roll tortilla and place in the pan, repeat until the chicken is gone. Top with the rest of the enchilada sauce and cheese. We like to top with sour cream and mango salsa. Enjoy!!!

 This Spanish rice is soo super yummy and really easy

recipe from www.lilluna.com

Ingredients

• 2 cups rice
• 3/4 cup oil
• 1/2 cup tomato sauce
• 6 stems cilantro (optional)
• 1 tsp. salt
• 1 tsp. minced garlic
• 4 cups water
• 1 chicken flavored bouillon cube
• dash of cumin
• dash of garlic pepper

Instructions

1. Heat oil in large frying pan on medium heat.
2. Add rice and cook until golden brown.
3. Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
4. When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
5. Stir and cover pan. Let simmer for 30-40 minutes.