Garlic BBQ Saltine's

 It takes a plain crackers and makes it really tasty.  Super easy to double this recipe.

GARLIC BBQ SALTINE'S

Ingredients:

*2 sleeves of saltine crackers

*1/2 cup vegetable oil

*1 tablespoon dry BBQ run (your favorite)

*1 tablespoon garlic butter seasoning (I use guy firer's)

*1 teaspoon salt (optional)

Directions:

~Preheat oven to 250 degrees.

~In a large bowl,  add 2 sleeves of saltine crackers, 1/2 cup vegetable oil, 1 tablespoon dry bbq rub, 1 tablespoon garlic butter seasoning, and 1 teaspoon salt.

~Mix until crackers are well coated.

~Place on a large cookie sheet and spread out evenly (some will overlap).

~Bake for 15 minutes.

~Remove from oven and allow to cool.

~Place in a sealed container or zip-loc bag.

Grillo's Pickle Dip

 You can use kosher dills with this, but it will give it a different taste.  Grillo's Dill Pickles aren't as dill as the kosher dills.  You could also add fresh chopped dill to the recipe to make it more dill This is great dip with crackers, Fritos, carrots, celery, pita bread, and broken up pieces of  Italian for French bread.

Grillo's Pickle Dip

Ingredients:

*1 (32 ounce) Grillo's Dill Pickle Spears, drained and chopped smallreserve the juice)

*1 small jalapeño, seeds removed for less heat and chopped (optional)

*1/2 cup green onion tops, chopped

*1 1/2 cup plain Greek yogurt

*1 (8 ounce) container softened cream cheese

*1/2 cup sour cream

*1 cup sharp shredded cheese

*1 (1 ounce) package ranch seasoning mix

*4-8 shakes hot sauce (optional)

*1/3 cup cooked and crumbled bacon 

*2 tablespoons reserved pickle juice

*1/4 cup chopped fresh dill (optional)

Directions:

~In a large bowl,  mix 1 (32 ounce) container of drained chopped pickles, 1 small chopped jalapeño pepper (optional),  1/2 cup chopped green onion tops, 1 1/2 cup plain greek yogurt, 1 (8 ounce) container softened cream cheese, 1 cup sharp shredded cheese, 1 (1 ounce0 package ranch seasoning mix, 4-8 shakes hot sauce, 1/3 cup cooked and crumbled bacon, 2 tablespoons reserved pickle juice, and 1/4 cup fresh chopped dill weed (optional) until well combined.

~Place it back into the pickle container and enjoy (I do like mine to sit in the refrigerator for an hour before using).

Chicken Bacon Ranch Dip

 I love to cook this in the smoker for a deeper richer flavor.  

CHICKEN BACON RANCH DIP

Ingredients:

*4 cups shredded boneless, skinless, chicken breasts

*8 slices bacon, cooked and chopped into small pieces 

*1 (8 ounce) package cream cheese, room temperature 

*1 (16 ounce) container sour cream

*1 (1 ounce) packet ranch seasoning mix

*3-4 green onions, chopped small 

*1/8 cup chopped fresh dill weed 

*2 teaspoons garlic powder

*1 tablespoon Worcestershire sauce

*1/2 cup sharp cheddar cheese, shredded

*1 1/2 cups sharp cheddar cheese, shredded

*crackers or tortilla chips for dipping

Directions:

~Preheat oven to 350 (or smoker).

~Spray a 8x8 inch pan with cooking spray.

~In a large bowl, mix 1 (8 ounce) package softened cream cheese, and 1 (16 ounce) container sour cream together until well combined.

~Mix in 1 (1 ounce) package ranch dressing mix, 3-4 chopped green onions, 1/8 cup fresh copped dill weed, 2 teaspoons garlic powder and 1 tablespoons Worcestershire sauce until well mixed.

~Mix in 1/2 cup sharp shredded cheese, 4 cups shredded chicken breasts, and 8 slices cooked and crumbled bacon.

~Pour mixture into prepared pan.

~Sprinkle remaining 1 1/2 cups shredded sharp cheese evenly over dip.

~Bake in preheated oven for 30 minutes or smoker for 40 minutes.

Brownie Puppy Chow

 Warning: these are addicting.  A quick and easy snack to make.

BROWNIE PUPPY CHOW 

(makes a large bowl full)

Ingredients:

*1 (12 ounce) box rice Chex

*1 (11.5 ounce) bag chocolate chips + 1 more cup

*1 1/4 cups creamy peanut butter

*1/2 cup butter, cut into pieces 

*1 teaspoon vanilla extract

*2 cups powdered sugar

*1 (18.3 ounce) box brownie mix

Directions:

~Pour 1 (12 ounce) box of rice Chex into a large bowl.

~In a medium microwavable bowl, combine 1 (12 ounce bag chocolate chips) + 1 more cup, 1/2 cup butter cut into pieces, 1 1/4 cups creamy peanut butter.

~Microwave for 30 seconds intervals, stirring between, until mixture is melted and creamy.

~Stir in 1 teaspoon vanilla extract.

~Pour over rice checks and stir until well coated.

~Sprinkle 2 cups powdered sugar and 1 (18.3 ounce) box brownie mix and stir until well coated.

~Cover to store at room temperature (I do like to remove the mixture and shake out any excess powder and then return the puppy chow to the bowl

Texas Twinkie Dip

This is best hot, it still tastes awesome at room temperature.  I like dipping bagel chips, water crackers, or ritz in it.  You do not have to smoke the cream cheese if you choose not to.  I just think it gives it more flavor.  If I don't have time to smoke the cream cheese, I add in about 1/2 teaspoon of liquid smoke.

TEXAS TWINKIE DIP

Ingredients:

*2 cups steak (smoke brisket, sirloin, etc), chopped (it's good with 1 pound of ground beef too)

*2-4 jalapeño peppers, deseeded and chopped small

*1 pound bacon, chopped (not thick cut)

*3 (8 ounces) cream cheese

*2 (8 ounces) Monterey Jack cheese, shredded

*1 teaspoon dry BBQ seasoning

*1/4 cup BBQ sauce 

*BBQ sauce for drizzling 

Directions:

~Sprinkle desired amount of BBQ Rub over 3 (8 ounce) blocks of cream cheese.

~Smoke in smoker at 225 degrees for 1 1/2 hours (I like to use hickory or apple chips).

~Remove and set aside.

~Preheat oven to 350 degrees.

~Cook 1 pound chopped bacon, until crispy.

~Drain grease.

~Add in 2-4 deseeded and chopped jalapeño peppers, and cook for 5 minutes, stirring often.

~Add 2 cups chopped steak or cooked ground beef

~Cook for 15 minutes over medium-low heat, stirring often.

~Stir in smoked cream cheese, 1 (8 ounce) shredded Monterey Jack cheese and 1/4 cup BBQ sauce.

~Pour into an ovenproof casserole dish or leave in skillet if it's oven proof.

~Sprinkle remaining 1 (8 ounce) shredded Monterey Jack cheese evenly over top of mixture.

~Smoke for 30 minutes or bake at 350 degrees for 15 minutes or until cheese melts and mixture is bubbly. 

~Drizzle desired amount of BBQ sauce over top and serve.

Smoked Salmon Dip

I am of a fan of salmon, but I do enjoy this dip.  This dip is good as soon as it's made, better the next day or at least 4 hours before ready to eat.  I like to dip bagel chips in it.

SMOKED SALMON DIP

Ingredients:

*2 (4 ounce) packages smoked salmon (or hot smoked salmon)

*1 (8 ounce) package cream cheese, softened

*1/2 cup mayonnaise 

*1/2 cup sour cream

*1/2 shallot, chopped fine

*1 1/2 teaspoons freshly squeezed lemon juice

*1 teaspoon worcestershire sauce 

*1/8 teaspoon ground black pepper

*1/8 teaspoon salt

*2 tablespoons fresh chives, chopped fine

*1 tablespoon fresh dill weed, chopped fine

Directions:

~In a large mixing bowl, beat 1 (8 ounce) package of softened cream cheese for 1 minute or until creamy.

~Add in 1/2 cup mayonnaise, 1/2 cup sour cream, 1/2 finely chopped shallot, 1 1/2 teaspoons freshly squeezed lemon juice, 1 teaspoon Worcestershire sauce, 1/8 teaspoon ground black pepper, and 1/8 teaspoon salt until well incorporated.

~Chop up salmon into small pieces (make sure skin is removed).

~On low speed, mix in 8 ounces of smoked salmon until well incorporated.

~Mix in 2 tablespoon finely chopped chives and 1 tablespoon finely chopped dill weed.

~Pour into a container and cover.  

~Refrigerate for at leas 4 hours for the best taste.

Potato Puffs

 A great tasty recipe to make with leftover mashed potatoes. 

POTATO PUFFS

(makes 12)

Potato Ingredients:

*2 cups mashed potatoes, cooled

*2 large eggs

*1 cup sharp cheddar cheese, shredded

*1/4 cup freshly grated parmesan cheese

*1/4 cup sour cream

*2 tablespoon chopped green onion tops

*1/2 teaspoon garlic powder

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1/4 teaspoon onion powder

*1/2 teaspoon baking powder 

Dip Ingredients: (or dip in sour cream, ranch dressing, ketchup or have it plain)

*1/4 cup sour cream

*1/2 cup mayonnaise (or greek yogurt)

*1 teaspoon dried dill weed

*1 teaspoon garlic powder

*1/4 teaspoon onion powder

*1/4 teaspoon paprika

*1/4 teaspoon ground black pepper

*1/4 teaspoon salt

Dip Directions:

~In a small bowl, whisk 1/4 cup sour cream, 1/2 cup mayonnaise,  1 teaspoon dried dill weed, 1 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon paprika, 1/4 teaspoon ground black pepper, and 1/4 teaspoon salt until well combined.

~Cover and refrigerate for at least 1 hour.

Potato Directions:

~Preheat oven to 400 degrees.

~Grease a muffin tin (or line with paper liners).

~In a large mixing bowl, mix 2 cups cooled mashed potatoes, 2 large eggs, 1 cup sharp cheddar cheese, 1/4 cup freshly grated parmesan cheese, 1/4 cup sour cream, and 2 tablespoons chopped green onion tops until smooth.

~Stir in 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/4 teaspoon onion powder, and 1/2 teaspoon baking powder until mixture in light and airy.

~Divide evenly into prepared muffin cups (about 3/4 full).

~Bake in preheated oven for 20-25 minutes, or until tops are a golden brown and a little crispy.

~Allow to cool for 5 minutes before removing from muffin tin.

~Serve with dip or plain.

Chicken Cordon Blue Bites

 I do love these.   Making the sauce only makes it better.   One of these days I'm going to try to make them in the air-fryer to make them a little healthier

CHICKEN CORDON BLUE BITES

Chicken Cordon Blue Bites Ingredient:

*1 pound ground chicken

*1/4 pound baked ham (I get it cut thick from the deli), cut into very small pieces

*1/2 cup all-purpose flour

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon garlic powder

*1/2 teaspoon onion powder

*1/2 teaspoon paprika

*1/8 pound Swiss cheese, cut into small pieces 

Dredging Ingredients:

*1 large egg

*1/2 cup all-purpose flour 

*1 cup panko bread crumbs

*vegetable oil for frying (about 4 cups)

Dipping Sauce Ingredients:

*3 tablespoon butter

*3 tablespoons all-purpose flour

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1/2 teaspoon garlic powder

*2 tablespoons dijon mustard

*1/2 cup heavy cream

*1 cup whole milk

Chicken Cordon Bleu Bites Directions:

~In a medium bowl, mix 1 pound ground chicken, 1/4 pound ham cut into very small pieces, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, and 1/2 cup all-purpose flour together until well combined.

~Scoop up about 2 teaspoons ground chicken mixture, and flatten it out.

~Place a piece of Swiss cheese in the center and wrap the meat mixture around the cheese, making sure to seal the edges (I like to roll them into a ball).

~Set aside and repeat until done.

~Place 1 large egg into a small bowl and whisk.

~In another bowl,  add 1/2 cup all-purpose flour.

~In yet another bowl, add 1 cup panko bread crumbs.

~In a medium size pot, heat up vegetable oil to 250-300 degrees.

~Roll chicken ball into flour, then into egg, and lastly into panko bread crumbs making sure it's completely coated each time.

~Place on a plate and repeat until done.

~Carefully add into hot oil (about 4 at a time).

~Fry for about 5 minutes, stirring every once in a while

~Remove from oven and lightly sprinkle with salt (optional)

Dipping Sauce Ingredients:  (I do this before frying the chicken cordon bleu balls and let in simmer over very low heat to keep warm)

~Melt 3 tablespoons butter.

~Whisk in 3 tablespoons all-purpose flour, 1/2 teaspoons salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon garlic powder, and 2 tablespoons dijon mustard until well combined.  Whisk continuously for 1 minute.

~Add 1/2 cup heavy cream and 1 cup whole milk and whisk until it thickens some.

~Keep warm and serve over or along side of chicken cordon bleu bites.

Air Fryer Directions:

~Prep as directions show above.

~Set air fryer to 350 degrees.

~Spritz chicken cordon bleu bites with olive oil or vegetable oil.

~Fry for 8-10 minutes (or until done and crispy), turning half way through.

Meatball Sliders

 Yummy!   Great for appetizers or even a dinner.  Great for a Super Bowl party.  Really easy to double this recipe.

MEATBALL SLIDERS

(makes 12)

Meatball Ingredients:

*1 pound ground beef

*1 tablespoons dried parsley

*1 teaspoon dried oregano 

*1 teaspoon dried basil

*1 teaspoon salt

*1 teaspoon ground black pepper

*1/2 small yellow onion, grated (or chopped fine)

*1 tablespoon sour cream

*1 large egg, whisked

*1 1/4 cup Italian bread crumbs

Garlic Sauce Ingredients:

*1/4 cup butter

*1-2 garlic cloves, minced 

*1/8 teaspoon salt

*1/8 teaspoon ground black pepper

*1 teaspoon dried parley

*1/2 teaspoon dried oregano

*1/4 teaspoon onion powder

Toppings 

*1 cup marinara sauce 

*1 (12 pack) Hawaiian sweet rolls (or make your own slider rolls)

*4 -6 ounces, mozzarella cheese, shredded

Meatball Directions:

~Preheat oven to 400 degrees.

~In a large bowl, mix 1 pound ground beef, 1 tablespoons dried parsley flakes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, 1 teaspoon ground black pepper, 1/2 minced yellow onion, 1 tablespoon sour cream, 1 large whisked egg, and 1 1/4 cup Italian bread crumbs until well mixed.

~Form into meatballs (I use a cookie scoop).

~Bake for 10-15 minutes or until done.

~Remove from oven and set aside

Garlic Sauce Directions:

~In a small saucepan, heat up 1/4 cup butter, 1-2 minced garlic cloves, 1 teaspoon dried parsley flakes, 1/8 teaspoon ground black pepper, 1/8 teaspoon salt, 1/2 teaspoon ground oregano, and 1/4 teaspoon onion powder, just until hot and butter is melted.

~Remove from stove and set aside.

Let's Put It Together:

~Cut out a circle of bread from the tops of each Hawaiian Roll, large enough to put a meatball in it (careful not to poke a hole in the bottom)

~Brush garlic butter mixture over top of the rolls and inside of the holes.

~Bake for 5-10 minutes or until rolls are a light golden brown.

~Remove from oven.

~Put one spoonful of marinara sauce inside of each roll (about 1 teaspoon).

~Put a little bit of shredded mozzarella cheese over sauce (about 1 tablespoon).

~Place a cooked meatball into each hole.

~Spoon another spoonful of marinara sauce over the meatballs.

~Sprinkle remaining cheese over top of rolls.

~Bake for 5-10 minutes or until cheese has melted.

Hot Dog Burnt Ends

 Super easy recipe.  This is one that goes quick.

Ingredients:

*1 ( ounce-12 count) package hot skinless hot dogs (I like to use Nathan's)

*1 tablespoon yellow mustard

*1-2 tablespoons dry bbq rub

*1/4-1/2 cup butter, cut into slices

*1/2 cup light brown sugar

*1 cup your favorte BBQ sauce

Directions:

~Heat smoker up to 250-255 degrees (Use your favorite chips/pellets).

~Score (shallow cuts)12 hot dogs diagnally on both sides (I like to do a criss/cross pattern.

~Rub 1 tablespoon yellow mustard evenly over all sides of the hot dogs.

~Shake 1-2 tablespoons evenly over both sides of hot dogs.

~Place a wire rack on a cookie sheet.

~Place hot dogs on rack and place in smoker.

~Smoke for 60-90 mintues, turning half way through (I do about 90 mintues).

~Remove hot dogs from smoker.

~Turn smoker up to 275 degrees.

~Cut hot dogs into thirds or quarters and place in 8x10 baking dish ( I use a throw away tin pan).

~Sprinkle 1/2 cup brown sugar over hot dogs.

~Drop 1/4-1/2 cup sliced butter evenly over hot dogs.

~Drizzle 1 cup BBQ sauce evenly over hot dogs.

~Return to smoker and cook for 1 hour.

~Stir mixture well making sure that all the hot dogs are coated in the sauce.

~Return to smoke and cook for another 60 minutes or until sauce has thickened.

~Poke a tooth pick into each hot dog and plate.

Caramel Cheez-It's

 Easy to make and tasty too.   Great for any party.

CARAMEL CHEEZE-IT'S

Ingredietns:

*1/2 cup butter

*1/2 cup light corn syrup

*1 cup light brown sugar

*1/4 teaspoon baking soda

*1 (21 ounce) box cheese-it's

Dirctions:

~Preheat oven to 250 degrees.

~Line a cookie sheet with parcharment paper or a silicone mat.

~In a medium saucepan, combine 1/2 cup butter, 1/2 cup light corn syrup, and 1 cup light brown sugar.

~Cook over medium-low heat, stirring continously unitl the mixture is smooth and hot (not boiling).

~Remove from heat and stir in 1/4 teaspoon baking soda until well incorporated.

~Pour over 1 (21 ounce) box of cheeze-it's and sitr until well coated.

~Place in preheated oven and bake for 1 hour, sitrring every 15 minutes.

~Remove from oven and allow to cool before eating.

Olive Spread Deviled Eggs

 What a tasty twist on your regular Deviled Egg.

OLIVE SPREAD DEVILED EGGS

(makes 12)

Ingredients:

*6 large eggs

*1/4 cup mayonnaise 

*1/8 cup sour cream

*10-12 green olives, chopped small

*1 teaspoon onion, finely chopped (optional)

*salt and pepper to taste

Directions:

~Place eggs into a medium saucepan and cover wth water (about 3-4 inches over the eggs).

~Bring water to a boil.

~Cover and reduce heat to a simmer.

~Cook for 20 minutes.

~Drain water and peel eggs.

~Allow eggs to cool completely.

~Cut eggs lengthwise.

~Scoop out egg yolks into a bowl.

~Mash egg yolks.

~Add 1/4 cup mayonnaise, 1/8 cup sour cream, 10-12 chopped green olives, 1 teaspoon finely chopped onions, salt and pepper to taste and mix until well incorporated.

~Spoon mixture back into eggs and enjoy. 

Churro Crackers

 I can't leave these in the house, because they are dangerous for me.  They are so good.

CHURRO CRACKERS

Ingredients:

*3 tablespoon granulated sugar

*1 1/2 tablespoons ground cinnamon

*1/2 teaspoon salt

*1 (9 ounce bag) oyster crackers

*1 cup butter

*3/4 cup brown sugar (light or dark)

*1 1/2 tablespoons ground cinnamon

*1 teaspoon vanilla extract

*3 tablespoon granulated sugar

*1 1/2 tablespoons ground cinnamon

*1/2 teaspoon salt

Directions:

~Preheat oven to 350 degrees.

~Line a cookie sheet with parchment paper or a silicone mat.

~In a small bowl, whisk 3 tablespoons granulated sugar, 1 1/2 tablespoons ground cinnamon, and 1/2 teaspoon salt together until well mixed.

~Set aside.

~In a medium saucepan,  bring 1 cup butter and 3/4 cup brown sugar, stirring often.

~Once it comes to allow to full boil for 2 minutes, stirring continuously.

~Remove from heat and stir in 1 teaspoon vanilla extract and 1 1/2 tablespoons ground cinnamon in mixture.

~Pour 1 (9 ounce) bag of oyster crackers into a large bowl.

~Pour hot mixture over crackers and stir until well coated.

~Spread crackers in a single layer on prepared cookie sheet (as much as possible).

~Bake for 15 minutes.

~Remove from heat and allow to cool for about 2 minutes.  

~Sprinkle cinnamon sugar mixture over oyster crackers (I like to put mine in a large bowl, cover it and gently shake it so that the entire cracker gets coated).

~Allow to cool completely and then break apart.

Sausage Rolls

 So good.   I make my own puff pastry, but store bought makes it easier and is still very good.  I like to dip mine in onion blossom dip or ketchup.

SAUSAGE ROLLS

(makes 20)

Ingredients:

*1 pound ground pork sausage 

*1 large egg

*1 small onion, finely chopped

*3/4 cups breadcrumbs (I like to make it with fresh bread)

*1/4 teaspoon dried sage

*1/4 teaspoon dried thyme 

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1 puff pastry (I make my own)

Egg wash Ingredients:

*1 egg

*1 teaspoon water

Directions:

~Preheat oven to 375 degrees.

~Line a 2 cookie sheets with parchment paper.

~In a medium bowl, mix 1 pound ground pork sausage, 1 large egg, 1 small finely chopped onion, 3/4 cup breadcrumbs, 1/4 teaspoon sage, 1/4 teaspoon dried sage, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper until well mixed.

~Lightly flour a clean surface and roll out the puff pastry to around 12 x 13 inch rectangle.

~Cut the puff pastry in half lengthwise.

~Divide sausage filling down the center of each piece of puff pastry.

~In a small bowl, whisk together 1 egg and 1 teaspoon water until well mixed.

~Using a pastry brush, brush the edges of the pastry dough with the egg wash.

~Wrap the dough around the filling to shape a log.

~Trim the ends of the pastry.

~Using a fork, press and seal the edges of the pastry.

~Cut each log into 10 equal pieces (about 1 1/2 inches).

~Brush tops with egg wash.

~Place on prepared cookie sheet.

~Bake for 35-40 minutes, or until puffed an a golden brown.

Chocolate Stuffed Pretzel Bites with Cream Cheese Dip

 It's hard to stop at one or ten of these.   These are also good without the cinnamon sugar.  You can use refrigerated biscuits if you don't want to make the dough.

CHOCOLATE SUFFED PRETZELS BITES WITH CREAM CHEESE DIP

CHESSE SUFFED PRETZEL BITES

(makes about 70-80 )

Pretzel Ingredients:

*1 1/2 cups warm water

*1 tablespoon granulated sugar

*2 teaspoons kosher salt

*2 1/4 teaspoons active dry yeast

*4 1/2 cups all-purpose flour

*4 tablespoons butter, melted

*2 1/2 quarts water

*2/3 cups baking soda

*1 large egg yolk, beaten

*1 tablespoon water

*1/8 cup kosher salt for topping

*80 candy kisses

*1/4 cup butter, melted

*2 cups cinnamon sugar

Cream Cheese Dip Ingredients:

*1 (8 ounce) package cream cheese softened.

*2 tablespoons butter, softened

*1/2 teaspoon vanilla extract

*1 cup powdered sugar

*4 tablespoons heavy cream (more if you want the dip thinner)

Directions:

~In a small bowl, combine 1 1/2 cups water, 1 tablespoon granulated sugar, and 2 teaspoons salt.

~Sprinkle 2 1/4 teaspoons active dry yeast over water.

~Allow to sit for 10 minutes to allow the yeast to proof.

~Place 4 1/2 cups all-purpose flour into a large mixing bowl.

~Make a well in the center.

~Add 4 tablespoons of melted butter and the yeast mixture into the flour well.

~Mix to form dough.

~Knead dough on a lightly floured surface until smooth and elastic.

~Lightly oil a large bowl.

~Place dough into the greased bowl and turn to coat both sides.

~Cover bowl with plastic wrap or a clean damp towel and allow dough to rise until doubled in size (about 1 - 1/2 hours).

~Preheat oven to 450 degrees.

~Line cookie sheets with parchment paper and spray with cooking spray.

~In a large pot, bring 2 1/2 quarts water and 2/3 cup baking soda to a boil.

~While you are waiting for the oven to preheat and the water to boil, turn the dough out onto a lightly oiled surface.

~In a small bowl, whisk 1 beaten egg and 1 tablespoon water together.

~Divide the dough into 8 pieces.

~Roll each piece into a long rope (about 22-24 inches long).

~Cut each rope into about 2-inch pieces.

~Roll each piece into a ball and then flatten.

~Place 1 candy kiss into the center.

~Close dough around candy kiss making sure to seal the edges.

~Drop dough into boiling water for about 30 seconds.

~Remove dough from water and place on prepared cookie sheet.

~Brush each pretzel with egg wash.

~Bake for 13-15 minutes, or until golden brown.

~Remove from oven.

~Dip pretzel bite into 1/4 cup melted butter a couple at a time.

~Dip immediately into cinnamon sugar and place on a cooking rack.

Cream Cheese Dip:

~In a medium mixing bowl, add 1 8-ounce package softened cream cheese, 2 tablespoons softened butter, 1/2 teaspoon vanilla extract, 1 cup powdered sugar and 4 tablespoons heavy cream until well mixed.

~If you want a thinner dip add more heavy cream.

Cheese Stuffed Pretzel Bites

 These are so good.   I like them plain and dipped in cheese, buffalo bleu cheese sauce and a honey mustard sauce.

                                  The cheese oozed out some, but they were still very good.

CHESSE SUFFED PRETZEL BITES

(makes about 80-90)

Ingredients:

*1 1/2 cups warm water

*1 tablespoon granulated sugar

*2 teaspoons kosher salt

*2 1/4 teaspoons active dry yeast

*4 1/2 cups all-purpose flour

*4 tablespoons butter, melted

*2 1/2 quarts water

*2/3 cups baking soda

*1 large egg yolk, beaten

*1 tablespoon water

*1/8 cup kosher salt for topping

*12  string cheese  cut about  1 inch pieces

Directions:

~In a small bowl, combine 1 1/2 cups water, 1 tablespoon granulated sugar, and 2 teaspoons salt.

~Sprinkle 2 1/4 teaspoons active dry yeast over water.

~Allow to sit for 10 minutes to allow the yeast to proof.

~Place 4 1/2 cups all-purpose flour into a large mixing bowl.

~Make a well in the center.

~Add 4 tablespoons of melted butter and the yeast mixture into the flour well.

~Mix to form dough.

~Knead dough on a lightly floured surface until smooth and elastic.

~Lightly oil a large bowl.

~Place dough into the greased bowl and turn to coat both sides.

~Cover bowl with plastic wrap or a clean damp towel and allow dough to rise until doubled in size (about 1 - 1/2 hours).

~Preheat oven to 450 degrees.

~Line cookie sheets with parchment paper and spray with cooking spray.

~In a large pot, bring 2 1/2 quarts water and 2/3 cup baking soda to a boil.

~While you are waiting for the oven to preheat and the water to boil, turn the dough out onto a lightly oiled surface.

~In a small bowl, whisk 1 beaten egg and 1 tablespoon water together.

~Divide the dough into 8 pieces.

~Roll each piece into a long rope (about 22-24 inches long).

~Cut each rope into about 1 1/2 inch pieces.

~Roll each piece into a ball and then flatten.

~Place a small piece of string cheese into the center.

~Close dough around the pice of cheese, making sure to seal the edges.

~Drop dough into boiling water for about 30 seconds.

~Remove dough from water and place on prepared cookie sheet.

~Brush each pretzel with egg wash.

~Sprinkle with desired amount of kosher salt.

~Bake for 13-15 minutes, or until golden brown.

~Remove from oven, and allow to cool on a wire rack for 5 mintues.

Garlic Bread Ritz Bits

 I don't like ritz cheese crackers, but I do really like these.  Easy and quick to make.  Great for a snack or any party.

GARLIC BREAD RITZ BITS

Ingredients:

*2 (8.8 ounce) boxes cheese ritz bits

*3/4 cup butter, melted

*2 teaspoon garlic powder

*1 teaspoon onion powder

*2 teaspoons Italian seasoning

*1 1/2 cups freshly grated parmesan cheese.

Directions:

~Preheat oven to 375 degrees.

~In a large bowl, mix 3/4 cup melted butter, 2 teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons Italian seasoning, and 1 cup freshly grated parmesan cheese until well mixed.

~Stir in 2 boxes cheese ritz bits until well coated.

~Place crackers in a single layer on a large cookies sheet.

~Sprinkle the remaining 1/2 cup of parmesan cheese over crackers.

~Bake for 8-9 minutes.

~Allow to cool completely before storing in an air-tight container.

Niemam Marcus Dip

Such a good dip.  I like to have pita bread, crackers, or veggies to dip in it.

NIEMAN MARCUS DIP (million dollar dip)

Ingrediens:

*8 slices bacon, cooked and cup into small pieces 

*1/2 cup slivered almonds, toasted

*1 cup mayonnaise 

*1 (8 ounce) package cream cheese, softened

*1/4 teaspoon ground black pepper

*1/2 teaspoon garlic powder

*pinch cayenne pepper

*1 cup sharp cheddar cheese, shredded

*1/2 cup green onions, sliced thin

Directions:

~Cook 8 slices of bacon until crispy.

~Remove from heat and allow to cool.

~Cut bacon into small pieces.

~Place 1/2 cup slivered almonds in a small dry skillet.

~Toast until golden brown, stirring often (4-7 minutes, careful not to burn).

~Set aside and cool completely.  

~In a medium bowl, stir 1 cup mayo, 8 ounces cream cheese, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, and pinch of cayenne pepper together until creamy.

~Stir in cheese, bacon, almonds, and green onions until well incorporated.

~Place into a clean bowl, and cover with plastic wrap.

~Refrigerate for at least 4 hours before serving.

Chicken Pot Pie Pockets

 When I make these, I make a couple batches.   Once they are baked and cooled, I put them on a cookie sheet in a single layer and freeze them.  I then put them in a zip-loc bag with a piece of parchment paper between them.   I return them to the freezer.   Then any time you want one, just pop it in the toaster frozen and you'll have a good hot snack/lunch.  

**If you don't want to cut up all the veggies, you could use a 10 ounce bag of frozen veggies.

CHICKEN POT PIE POCKETS

(makes )

Ingredients:

*2 (10.5 ounce) cans cream of potato soup

*1 tablespoon butter

*2 medium carrots, chopped small

*2 celery stalks, chopped small

*1 medium onion, chopped

*1 cup frozen peas

*1 cup frozen corn

*1 teaspoon salt

*1 teaspoon ground black pepper

*1/2 teaspoon garlic powder

*2 -3 cups cooked chicken, shredded or cut into pieces

*2 boxes refrigerated pie crusts (2 crusts in each box)

*1 large egg + 1/2 teaspoon water (for egg wash)

Directions:

~Allow pie crusts to come to room temperature.

~Preheat oven to 350 degrees.

~Line two baking sheets with parchment paper or spray with cooking spray.

~In a large skillet melt butter.

~Add in 2 chopped carrots, 2 chopped celery stalks, and 1 chopped onion and cook until soft.

~Stir in both cans of cream of potato soup,  2-3 cups shredded chicken, 1 cup frozen corn, 1 cup frozen peas, 1 teaspoon salt, 1 teaspoon pepper, and 1/2 teaspoon garlic powder.

~Remove from heat and set aside.

~Unwrap the pie crusts and unroll.

~Cut off the edges of the dough to make it into a square.

~Cut the square into quarters.

~Place 1/4 cup of chicken mixture into the center of one of the pieces of dough.

~Brush a little water around the outside edges of filled dough.

~Place another piece of dough on top of filled dough.

~Seal edges with a fork.

~Brush the tops with egg wash.

~Poke a couple small holes on the tops.

~Place on prepared baking sheet and bake for 20-30 minutes or until they are a golden brown.

Spiced Mixed Nuts

 The combination sounds weird, but it works.   Quick and easy snack or appetizer to make.

SPICED MIXED NUTS

(makes 2 1/2 cups)

Ingredients:

*1 ( ounce) can mixed nuts (2 1/2 cups)

*2 tablespoons butter, melted

*1 1/2 tablespoons brown sugar

*1 tablespoon fresh rosemary, finely chopped

*1/8 teaspoon ground black pepper

*1/2 teaspoon sea salt

*1/8 teaspoon cayenne pepper

*1/2 teaspoon ground cumin

Directions:

~Preheat oven to 350 degrees.

~Place nuts in a single layer on a cookie sheet and roast for 10-15 minutes or until they start to set off an aroma and are slightly toasted. 

~In a large bowl, mix 2 tablespoon melted butter, 1 1/2 tablespoons brown sugar, 1 tablespoon fresh rosemary, 1/8 teaspoon ground black pepper, 1/2 salt, 1/8 cayenne pepper, and 1/2 teaspoon cumin until well combined.

~Add the nuts as soon as they come out of the oven (you want them hot).

~Mix until nuts are completely coated.

~Allow to cool, serve and enjoy.