Tortellini Soup

www.livebetteramerica.com

We were looking for a heartier dinner than just chicken noodle soup but still a healthy option.  This cheese filled tortellini and vegetable soup sprinkled with cheese looks like a wonderful meal.





1 to 2 Tbs. olive or canola oil
1 medium stalk celery, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
1 garlic clove, finely chopped
6 cups water
1 vegetable bouillon cube
2 1/2 cups dried cheese filled tortellini
1 T bs. chopped fresh parsley
1/2 tsp. ground nutmeg
1/4 tsp. pepper
Freshly grated Parmesan cheese

• In 4-quart Dutch oven, heat oil over medium heat.  Add celery, carrot, onion and garlic; cook, stirring frequently, until crisp - tender.
• Stir in water and bouillon cube.  Heat to boiling.  Reduce heat to low; stir in tortellini.  Cover; simmer about 20 minutes, stirring occasionally, until tortellini are tender.
• Stir in parsley, nutmeg and pepper.  Sprinkle individual servings with cheese if desired.

Tupps Tidbits ~  we did not find vegetable bouillon cube in the grocery store, we used chicken bouillon

This dish lacked any kind of flavor.  Even after adding a ton of pepper & salt it just lacked any kind of taste. It was very healthy though!  Not a Keeper in our house!

Gluten Free Green Bean Casserole

Who doesn't like Green Bean Casserole? Everyone expects it on the holidays and it is easy to make. Many of the cream of mushrooms soups, and the crisp  fried onions from the normal recipe have gluten in them. With a few adjustments you can make this classic dish gluten free. We picked this recipe up at HyVee.

1/2 can Gluten Free Cream of Mushroom Soup
2 cans green beans (well drained)
1 1/3 cups Funyuns Onion Flavored rings.  (lightly broken up)

Mix 1/2 the can of soup, beans and 2/3 cups Funyuns in a 1 1/2 -quart casserole.
Bake at 350 F for 25 minutes or until the bean mixture is hot and bubbling.  Stir the mixture.
Sprinkle with the remaining Funyuns.
Bake 5 mins longer or until the Funyuns are golden brown.

Tupps Tidbits ~  bake uncovered to thicken

The casserole turned out well, good. The gluten free Funyuns in place of  crisp fried onions was just as good as the normal recipe. Tupps states this is a KEEPER (I hate green beans and did not try it).

Breakfast Pie

http://www.tasteofhome.com/recipes/breakfast-pie

This crust less pie looks good to make over the holidays.  Assemble it the night before and pop it in the oven in the morning.

Ingredients
8 bacon strips, diced
1/4 cup crushed cornflakes
5 eggs, lightly beaten
1/2 cup milk
1/2 cup cottage cheese
1 - 1/2 cups shredded cheddar cheese
1 green onion, sliced
1/2 tsp salt
1/8 tsp pepper
2 - 1/2 cups frozen cubed hash brown potatoes

Directions:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 teaspoons drippings. Stir reserved drippings into cornflakes; set aside.
• In a large bowl, combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into a greased 9-in. pie plate. Sprinkle with bacon and cornflake mixture. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting. Yield: 6 servings.

Tupps Tidbits ~ you could substitute ricotta cheese for cottage cheese

This made an excellent breakfast.  We would definitely make it again and especially if we have company.  KEEPER!

BBQ Snack Mix

http://www.pauladeen.com/recipes/recipe_view/barbecue_snack_mix/

Everybody goes nuts for snack mixes and  it is that time of year, when the weather is getting colder and you want the oven on longer, so we thought we would give this version of snack mix a a try. It calls for allot of smoked paprika, so it should be interesting.

Ingred:

1/4 cup butter, melted
3 tablespoons barbecue sauce
2 tablespoons Worcestershire sauce
2 tablespoons light corn syrup
1 (1-ounce) envelope ranch dressing mix
1 tablespoon smoked paprika
1/4 teaspoon powdered mustard
1/8 teaspoon ground red pepper (optional)
4 cups corn-and-rice cereal*
4 cups corn cereal squares*
3 cups bite-size Cheddar cheese crackers*
3 cups baked snack crackers*
3 cups pretzel twists
1 cup dry-roasted peanuts

Directions:

• Preheat oven to 250°.
• In a small bowl, whisk together melted butter and next 7 ingredients. In a large roasting pan, combine cereals and all remaining ingredients. Pour butter mixture over cereal mixture, tossing to coat.
• Bake, stirring every 15 minutes, for 1 hour or until crispy. Spread mixture in a single layer on wax paper to cool. Store in airtight containers for up to 1 week.

Tupps Tidbits ~ We used Crispix and Corn Chex cereals, Cheez-Its, and Wheat Thins.

After trying this , we decided to stick with the traditional Chex mix.  The smoked paprika was over bearing and the flavor was not the best.  This is NOT A KEEPER and after a week we still have some left over in the house ( that does not happen with most snacks)! 

Amish Country Bread

http://morganmoore.typepad.com/one_more_moore/2007/03/amish_country_b.html

We were able to go out to dinner to the "new" restaurant in town..."Texas Roadhouse" and if you have ever been there, you know they provide you awesome bread at your table.  This must have insprired us to pick this receipe this week.  Do you think it takes hours to make bread? Why does hardly anyone ever make there known anymore?  This has got to be the easiest non work intensive impressive looking receipe for bread.  We will see how it goes! Oh and we are going to make it even easier by using a bread machine.

Ingredients:
4 Tbs sugar
2 Tbs butter (melted)
3 tsp salt
1 1/2 c hot water
2 Tbs yeast
5 cups of flour

Directions:
Put all ingredients but the flour into a mixer and let sit a few minutes or so. Add the flour in small batches & mix with a dough hook for 8-10 minutes. Remove & place in a bowl that has been greased & let dough rise until double in size (about 30 min)  Punch down & divide in half in 2 rounds and place on greased cookie sheet.  Cut decorative slits on top.  Let dough rise again.  Rub an egg white wash ( 1 egg white + 1 Tbs. water) over the top and sprinkle with kosher salt.  You can add dried rosemary & Parmesan here.  Bake at 400 degree for 17 - 20 minutes.  

NOTE:   For the first time, we decided make 1/2 a recipe or 1 loaf.  And we also made the dough in the bread machine.  The ingredients need to added into the bread machine in this order for this to work:  water, butter, salt, sugar, flour and the yeast last!

Tupps Tidbits ~  I was the baker of this one, not Tupps but he did help me with the order of to which to put the ingredients in the bread machine. This is very important.  Also, there are endless herbs you could chose to add to the bread before baking.

We were surprised by the amount of yeast this recipe called for, but it is correct.  Basically it makes the bread rise that much faster.   What makes this recipe special is that is it quick & tastes wonderful.  We are making this one a KEEPER!

General Tso's Meatballs

www.sheknows.com

General Tso's chicken is a classic Chinese take-out dinner.   It usually packs a full flavor spice with a little sweetness.  I am hopeful this recipe will offer similar flavor without all the take-out cost.  Also, the meatballs are made with chicken not ground beef so this could be an interesting twist.

Ingredients:
1 pound ground chicken
2 Tbs. minced garlic
2 Tbs. grated ginger
2 green onions, minced
1 large egg, beaten
1/2 cup panko breadcrumbs
1/2 tsp sesame oil
3 Tbs. rice wine vinegar
3 Tbs. low-sodium soy sauce
3 Tbs. brown sugar
1/2 tsp arrowroot powder
3 green onions, chopped
4 dried chilies, seeded and chopped

Directions:

• Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• In large bowl, add ground chicken, garlic, ginger, green onions, egg and breadcrumbs.   Using your hands, mix the meat and roll in 1-1/2 inch balls for dinner size meatballs and about half the size for appetizer-size meatballs.
• Add rolled meatballs in the prepared sheet pan and bake for about 20 minutes for large meatballs and 15 minutes for smaller meatballs.  The meatballs will be ready when they are firm and fully cooked inside.
• While your meatballs cook, make your sauce.
• Set a medium-size saucepan over medium heat and add sesame oil, vinegar, soy sauce, brown sugar and arrowroot powder.  Whisk together until the sugar is dissolved.  Add in green onion and chili peppers and bring to a boil.  Let cook until thick, about 5 minutes
• Toss cooked meatballs in the sauce and serve as an appetizer or serve over rice for dinner.

Tupps Tidbits~
We were unable to find ground chicken in the store.  We used ground turkey in place of it.

We both enjoyed the chicken meatballs.  The sauce was a little salty ( maybe we should have follow the recipe and used low-sodium soy sauce) and not quite as much of a kick that you would find when you have take-out General Tso's.  I think we will definitely make the meatballs again, but work on perfecting the sauce.  KEEPER!

Turkey Meatloaf TV Dinner

http://www.foodnetwork.com/recipes/food-network-kitchens/turkey-meatloaf-tv-dinner-recipe/index.html

Whenever I think of having meatloaf for supper, I think of  an older generation, lots of grease, and it it warmed your tummy with lots of calories.  But you can make this traditional dish much healthier in today's world and you can even make it Gluten Free.

Ingredients

1 1/4 pounds ground turkey
1 small onion, grated
1/3 cup breadcrumbs
1 stalk celery, finely chopped
1 large egg, lightly beaten
1/2 cup ketchup
1 Tbs. chopped fresh parsley
Salt & ground pepper
2 tsp.  soy sauce
1 tsp. Worcestershire sauce

Directions

• Preheat the oven to 375 degrees F.  Coat a 9 X 5 inch loaf pan with cooking spray.  Put the turkey, onion, breadcrumbs, celery, egg, 2 Tbs. ketchup, parsley, 1/2 tsp. salt and pepper to taste in a bowl.  Mix with your hands until just combined, hen transfer to the prepared pan.

• Combine the remaining 1/4 cup plus 2 Tbs. ketchup with soy sauce and Worcestershire sauce in a small bowl; spread 2 Tbs. of the ketchup mixture over the meatloaf.  Bake until the top begins to brown, about 30 minutes, then spread the remaining ketchup mixture over the meatloaf and continue baking until browned and a thermometer inserted into the center registers 165 degrees F, 15 to 20 more minutes.  Let stand 5 minutes before slicing.

Tupps Tidbits~




We did make mashed potatoes and peas with our new meatloaf recipe, because that is just what you normally have with meatloaf..right?  But you could have it with buttered noodles as well. If you are on the fence about meatloaf, or even if you've written it off entirely as something you'd never try, give this one a shot. 
Enjoy this, my friends! It is a KEEPER at our house.
For the Gluten Free meatloaf, substitute the breadcrumbs for with crushed Rice Chex 

Best Lasagna Soup Recipe

http://www.tasteofhome.com/recipes/best-lasagna-soup

My whole meal in a bowl!  I have been wanting to try a lasagna soup recipe for over a year now.  My niece brought a dish similar to this for a holiday one year, and I loved it.  I  am hoping this  recipe is similar in taste.

  Ingredients
1 pound lean ground beef
1 large green pepper
1 medium onion
2 garlic cloves, minced
2 cans  (14 1/2 ounces each) diced tomatoes, undrained
2 cans (14 1/2  ounces each) reduced-sodium beef broth
1 (8 ounce) can tomato sauce
1 cup frozen corn
1/4 cup tomato paste
2 teaspoons Italian seasoning
1/4 teaspoon pepper
2 1/2 cups uncooked spiral pasta
1/2 cup shredded Parmesan cheese










Directions

• In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles.  Add garlic; cook 1 minute longer. Drain

• Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil.  Reduce heat, simmer, covered, 10-12 minutes or until pasta is tender.  Sprinkle with cheese.

Tupps Tidbits~  sprinkle mozzarella on the top !

This was a good hearty soup.  Really Yummy!  I would suggest a bit more garlic & cheese and also serving it with cheddar garlic biscuits..  Keeper in our house! Also, if there is any leftovers, this freezes well.

Baked Scallops with Garlic Sauce

Scallops are relatively simple to make and gorgeous on a plate and their sweet mild flavor are usually enjoyed by those  who are not particularly fond of fish or other shellfish.  You will find recipes to make them baked, fried & bacon wrapped.   We picked a baked scallop recipe that offered garlic & mushrooms with a bit of breading.

Baked Scallops with Garlic Sauce
~off taste of home forums

1 1/2 pounds scallops, cut in halves

3 cloves garlic, mashed

1/4 c butter, melted

10 firm white mushrooms, sliced

1 dash onion salt

1 dash freshly grated pepper

1/3 cup seasoned bread crumbs

1 teaspoon finely minced fresh parsley

Wipe scallops with damp paper towel.  Mash garlic cloves and add to butter; stir well to blend.  Keep warm.  Pour a little of the melted garlic sauce into the bottom of a baking dish;  add the mushrooms and season.  Place the scallops on top of the mushrooms.  Reserve 1 tablespoon garlic sauce and dribble rest on the scallops.  Sprinkle with bread crumbs, parsley and reserved garlic sauce.

Bake in preheated 375F oven until the top is nicely browned and bubbly hot.

Tupps Tidbits ~ we had larger scallops so we cut our in quarters 

Well as you can see from the picture, these did not bake up well & the breading did not stick to the scallops. They were over soaked in butter/margarine and really did not have & flavor.  Also, the recipe did not tell us how long to bake the scallops.  After one bite, we both new this was not a KEEPER, unfortunately we did scrape off the ingredients & ate the scallops themselves.

Bacon Swiss Pork Chops

We are always looking for quick meals that are full on flavor.  These pork chops smothered in bacon & cheese certainly fit the bill.  Bonus - and they are good for you!

Bacon Swiss Pork Chops
http://www.tasteofhome.com/Recipes/Bacon-Swiss-Pork-Chops

2 bacon strips, chopped
1 medium onion, chopped
4 boneless pork loin chops
1/2 tsp. garlic powder
1/4 tsp. salt
2 slices reduced-fat Swiss cheese, halved

• In nonstick skillet coated with cooking spray, cook bacon & onion over medium heat until bacon is crisp, stirring occasionally.  Remove with a slotted spoon; drain on paper towels.  Discard drippings.
• Sprinkle pork chops with garlic powder & salt. Add pork chops to same pan; cook over medium heat 3-4 minutes on each side or until a thermometer reads 145.  Top pork with bacon mixture and cheese. Cook covered on low 1-2 minutes or until cheese is melted.

Tupps Tidbits ~  you could add a chopped apple to the pan with the onions and bacon for a sweet, tart twist 

 It was a nice quick welcome dish to finish off a busy day.  This a classic dish  had just a enough twist to make it impressive enough to serve to company.   We both loved the taste and I am sure we will make this many times throughout the year. KEEPER!

Copycat "Uncle Ben's" Long Grain & Wild Rice

As you know we love to test out new recipes in the kitchen.  We have also tried quite a few "Copycat" recipe's from different sites.   We thought we would try out this side dish one night with scallops.

Copycat "Uncle Ben's " Long Grain & Wild Rice
http://www.food.com/recipe/copycat-uncle-bens-long-grain-wild-rice-113180

Ingredients:
1 tsp dry chopped onion flakes
1/2 tsp dry parsley flakes
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp ground turmeric
1/4 tsp ground ginger
1/2 tsp ground cumin
1/2 tsp black pepper
1/2 tsp salt
2 cups chicken stock (or 2 cups water plus 1 tbsp low sodium chicken bullion granules)
1 cup long grain rice
1/3 cup dry wild rice
1 tablespoon butter (optional)

Directions:

• Combine all of the spices in a medium saucepan & mix thoroughly.
• Add both type of rice, the chicken stock & butter.
• Bring mixture to a boil and stir to combine.
• Cover saucepan with lid, turn down heat to a simmer and simmer gently for 10-15 minutes until all the liquid is absorbed.

Tupps Tidbits ~ if you decided to try this, precook the wild rice, it was not completely cooked 

If  Tupps was writing this he would probably say this was "Copy CRAP".  It's was not bad, it's just not at all a copycat of Uncle Ben's as it claims. NOT A KEEPER!

Honey Wheat Bread like Outback

You know the bread they serve at Outback Steakhouse?  Well, we are hoping this top secret recipe has got it pretty close.  I can not wait to serve it warm with some butter.

Honey Wheat Bread like Outback
http://www.food.com/recipe/honey-wheat-bread-like-outback-64435

Ingredients:
1 1/2 cups warm water
2 Tbs. butter, softened
1/2 cup honey
2 cups bread flour
1 2/3 cups wheat flour
1 Tbs. cocoa
1 Tbs. sugar
2 tsp. instant coffee
1 tsp. salt
2 1/4 tsp. yeast (1 pkg.)
cornmeal, for the top

Directions:

• Place all ingredients in a bread machine in the order listed above & use the dough setting.
• When it is done, let is rise for about an hour.
• When the dough is twice its original size punch it down & split it into rolls.
• If you want authentic Outback size, make about 8 tubular loaves.
• The recipe prefers you to make 12 rolls.
• The dough is sticky, so make sure you use a well-floured cookie sheet & plenty of flour on your hands.
• Sprinkle the entire surface of the loaves with cornmeal & then let them rise again.
• Bake for 20-24 minutes at 350.

Tupps Tidbits ~ the dough was very sticky, you might need extra flour , we did mini loaves instead of tubular loaves, you could make any shape you want

Wonderful aroma, taste, and texture! Fantastic, fabulous bread! This is now one of our favorite recipes...Definitely a KEEPER!

Steak and Shrimp Kabobs

These kabobs look so attractive and healthy I could not pass up trying them. Especially when we have an abundance of cherry tomatoes this time of year.  Let's enjoy the last of the summer nights and grill these up!

1 cup teriyaki sauce
1 can ( 6 ounces) pineapple juice
1/2 cup packed brown sugar
6 garlic cloves, minced
1/4 tsp. Worcestershire sauce
1/8 tsp. pepper
1 pound beef top sirloin steak, cut into 1- inch cubes
1 pound uncooked large shrimp, peeled and deveined
1 pound whole fresh mushrooms
2 large green peppers, cut into 1-inch pieces
2 medium onions, halved and quartered
1 pint cherry tomatoes
1-1/2 tsp cornstarch

Directions

• In large bowl, combine the first 6 ingredients.  Pour half of the marinade into a large resealable bag; add beef.  Seal bag and turn to coat: refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade.
• Drain and discard.  On metal or soaked wooden skewers, alternately thread the beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside.  In a small saucepan, combine cornstarch and reserved marinade until smooth.  Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened.
• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.  Prepare grill for indirect heat, using a drip pan.  Place kabobs over drip pan and grill, covered over indirect medium heat for 6 minutes, turning once.  Baste with sauce.  Continue turning and basting for 8-10 or until shrimp and beef reaches desired doneness.

Tupps Tidbits ~  instead of buying pineapple juice, we bought canned pineapple in its own juice & drained the juice for this recipe....also, we left the tails on the shrimp for cooking & that seemed to work well

We both loved the flavor that came out of this sauce and also the leftovers heated up well. We we will definitely make these again! KEEPER!

Skinny Baked Vegetarian Egg Rolls with Peanut Sauce

Normally you would not think egg rolls would be healthy but these Skinny Vegetarian Egg Rolls are!  They’re loaded with good veggies and baked, not fried.  They should make a wonderful appetizer or complement a stir fry dinner night.

Skinny Baked Vegetarian Egg Rolls with Peanut Sauce

www.kinnykitchen.com

Ingredients for Egg Rolls:

2 ½ cups shredded cabbage

2 ½ cups broccoli slaw

1 cup snow peas, chopped

1 cup carrots, shredded

1 cup scallions, chopped

1 tsp. vegetable oil or olive oil

2 tsp. ginger

2 garlic cloves, minced

2 tbs. rice vinegar or seasoned rice vinegar

1 ½ tbs. soy sauce

A little fresh ground pepper

12 egg roll wrappers

Cooking spray

Ingredients for Sauce:

¼ cup peanut butter

3 tbs. fresh lime juice

2 tsp. soy sauce

½ tsp. red pepper flakes

Instructions:

1.     Preheat oven to 425 degrees.  Coat a baking pan with cooking spray.

2.     In medium bowl, combine cabbage, broccoli slaw, carrots, pea pods and scallions.

3.     Heat oil in large non stick pan over medium-high.  Add ginger, garlic and cook for 30 seconds.  Stir in cabbage mixture, 1 ½ tbs. soy sauce, rice vinegar and black pepper.  Cook for about 5 minutes until soft-crisp.  Chill in refrigerator for 15 minutes

4.     Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond).  Spoon 1/3 cup cabbage filling into center of wrapper.  Fold lower corner of egg roll wrapper over filling.  Fold in corners and roll up jelly roll fashion.  Repeat procedure with remaining wrappers and veggie filling.  Lightly coat egg rolls with cooking spray and place, seam side down, on a baking sheet coated with cooking spray.  Bake for 10 minutes.  Turn over and bake 10 minutes more until golden brown on both sides.

5.     To prepare sauce:  In blender add all sauce ingredients and blend until smooth.  Taste and add more red pepper flakes, if desired.  Serve sauce on the side with egg rolls.  Use ½ tbs. sauce to dip with each egg roll.

6.     Serve at once.  To heat, preheat oven to 425 degrees.  Place egg rolls on baking sheet.  Place in oven and heat until crisp.

Makes 12 egg rolls

Tupps Tidbits ~…most supermarkets have egg roll wrappers, normally they are in the produce, refrigerated aisle

 I loved this so much and could eat them all day!  We are going to add chicken or pork next time.  Of course taste is not quite up to “fried” standard but if you are trying to be healthy these are an excellent option.

Confucius says: Keeper in our house!

Ginger Steak Fried Rice

I like this meal idea for a couple of reasons.  You combine all the ingredients in one pan and serve with rice, so clean up is a snap & it is quick!  You can fill a hungry tummy in a hurry! Let’s hope tastes good!

Ginger Steak Fried Rice

www.tasteofhome.com/simple August/September 2013

Ingredients

·        2 eggs, lightly beaten

·        2 tsp. olive oil

·        1 beef top sirloin steak

·        4 Tbsp. reduced-sodium soy sauce, divided

·        1 pkg. (12 oz.) broccoli coleslaw mix

·        1 cup frozen peas

·        2 Tbsp. rated fresh gingerroot

·        3 garlic cloves, minced

·        2 cups cold cooked brown rice

·        4 green onions, slice

 

1.     In large skillet coated with cooking spray, cook and stir eggs over medium heat until no liquid egg remains, breaking up eggs into small pieces.  Remove from pan; wipe skillet clean if necessary.

2.     In same pan, heat oil over medium-high heat.  Add beef; stir-fry 1-2 minutes or until no longer pink.  Stir in beef; stir-fry 1-2 minutes or until no longer pink.  Stir in 1 Tbsp. soy sauce; remove from pan.

3.     Add coleslaw mix, peas, ginger and garlic to same pan; cook and stir until coleslaw mix is crisp-tender.  Add rice and remaining soy sauce; tossing to combine rice with vegetable mixture and heat through.  Stir in cooked eggs, beef and green onions; heat through

Tupps Tidbits ~…..purchase instant brown rice to save even more time

This was an ultimate simple and satisfying supper.  The bagged coleslaw mix gives the dish a good crisp tender bite and the rest of  nutritious ingredients taste wonderful.  Keeper in our house! YUMO!

CopyCat -Wendy's Frosty

What’s in a Wendy’s Frosty?  From reading different articles, I found out that a frosty requires almost 14 ingredients just to make this special summertime treat! We thought we would give this Copycat recipe a try….it only calls for 3 ingredients!  So fire up the grill and have some burgers and a Frosty!

Copycat Wendy’s Frosty

1 can condense

½ gallon chocolate milk

8 oz. cool whip

Directions:    Mix all together in blender & freeze

Tupps Tidbits ~ 1/2 the reciepe fits in a blender

Can't be that much cheaper than going to Wendy's but if you want to make one at home and you are miles away from Wendy's it would come in handy because they definately taste just like the real thing!  This is definitely a KEEPER at our house!

Pretzels with Cheese Dip

State Fair only comes around once a year, bringing with it prize-winning livestock, award winning pies, rickety roller coasters, and a unique food experience!  The recipe pick this week was indeed chosen with this mind but on a  healthy note of course (without the cheese dip)!   I am hoping these are by far the best homemade soft pretzels tasted & we can make them more often and serve as a snack or even part of a meal.

Pretzels with Cheese Dip

www.tasteofhome.com

Ingredients

·        1 package ( ¼ ounce) active dry yeast

·        1 cup warm water

·        2 tbs. butter, softened

·        1 tbs. sugar

·        ½ tsp. salt

·        2 – ¾ cups flour

·        4 cups water

·        2 tbs. baking soda

·        Coarse salt

·        8 ounces process cheese (Velveeta, cubed)

·        1 package (3 ounces) cream cheese, softened

·        1 -2 tbs. milk

·        Prepared mustard

Directions

In a large bowl, dissolve yeast in warm water.  Add the butter, sugar, salt and 2 cups flour.  Beat until smooth. Add enough remaining flour to form soft dough.  Cover & let rise in a warm place for 20 minutes.

Punch dough down.  Divide in 12 equal pieces.  On a lightly floured surface, roll each piece in to a 15-in long strip; twist into a pretzel shape.

In a large non-aluminum pot, bring water to boil, add baking soda.  Drop 2 pretzels into water; boil for 1 minute. Remove with a slotted spoon; drain.  Place on a greased baking sheet; sprinkle with coarse salt.  Repeat for each pretzel.

Bake at 475 for 10-12 minutes.  Remove from pan to wire racks to cool.

For dip, combine cheeses in a microwave-safe bowl.  Microwave on high for 2-3 minutes or until melted, stirring occasionally.  Stir in milk.  Serve pretzels with cheese dip and mustard.

Tupps Tidbits ~…use tape measure to make sure each 15 in long strip is the same size, this will ensure them to bake properly…also, 10 minutes was well enough for baking, 12 minutes probably would have over cooked them

 They came out chewy & golden brown and delicious!  We found out that it would be best to only salt the ones you are going to eat that day, due to the fact the salt dissolves & made the pretzels wet and soggy.  We suggest to freeze the unsalted pretzels.  When you are ready to have them another day, you will need to moisten with water & salt them.  Re-heat in the oven for about 10 minutes..  …..This is definitely a KEEPER at our house! Oh and did I mention the cheese dip was not bad either (skip the mustard)!