Mall Pretzels

We made these last night and they were so yummy! they tasted just like the Pretzel maker ones, except i didn't have any salt like theirs so we made the cinnamon ones.
Here is the link if you want to read the reviews, they gave some good tips
http://allrecipes.com/Recipe/Mall-Pretzels/Detail.aspx


Mall Pretzels

recipe image
Rated: rating
Submitted By: Jeannie Yee
Photo By: Allrecipes
Prep Time: 30 Minutes
Cook Time: 20 Minutes

Ready In: 3 Hours
Servings: 12
"Those big, soft pretzels rolled in coarse salt are yours to bake at home with basic bread ingredients you probably already have in your pantry."
Ingredients:
1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F
/45 degrees C)
3 cups all-purpose flour

1 cup bread flour
2 cups warm water (110 degrees F/45
degrees C)
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher salt
Directions:
1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
2. Combine 2 cups warm water and baking soda in an 8 inch square pan.
3. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
4. Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

Tips from Reviews-
-Knead dough until it is smooth and looses elasticity.
- i didn't really roll mine, it was more holding it in the air and stretching it out.
- after you dip the pretzel in the water, dab on a paper towel for a half a second to get off excess water
- bake on upper middle rack so the bottoms won't burn.
- I didn't use parchment paper, just sprayed my cookie sheets real well and they were fine.

Fall Popcorn

Okay, if we are incorporating ease of preparation into the ranking scale -- this is the best treat ever. So easy. So---inexpensive! So plentiful. So good. Don't make it though, because I will be giving you some for Christmas, or making it at the next function we are at together!

Recipe from Perrys Plate

1/4 C unpopped popcorn kernels (though I would argue you could use up to 1/2 C and be fine)

4 Tbs Butter

2 Tbs Brown Sugar

1 t pumpkin pie spice

two dashes of salt (mighty dashes)

Pop kernels with your hot air popper. While they are popping melt your butter, add the sugar and spice and salt. When popcorn is ready drizzle sugary mixture over the popcorn and toss to coat.

I had my doubts, but I really really loved this.

Sugar Coated Pecans

Well making these little goodies was far easier than I had imagined, and the result was awesome! These would make great neighborgifts, holiday snacks, or a great addition to a yummy salad!

Recipe adapted slightly from allrecipes.com

2 egg whites
1 T vanilla
1 lb pecan halves (or almonds!)
1 C white sugar
3/4 t salt
1 t ground cinnamon

whip together the egg whites and vanilla until frothy. Through the nuts in and toss to coat. In a seperate bowl mix together the sugar, salt and cinnamon. When mixed add to the nut/frothy egg white mixture. Toss all around to get them coated. Place on a greased baking sheet and bake on 250 dgs for one hour, stirring every fifteen minutes.

Mmmmmm!

Salad

I just accidentally posted on my other blog a post that was meant for here, and my computer is dumb and is not letting me copy and paste. And I am so lazy and tired and I want to go take a nap, so until further notice...please see my "how to make an awesome salad" over on The Little Things.

Winger Chili

We had our ward Halloween party last weekend. Boy Howdy, there was a LOT of chili. I looked for a crockpot with a familiar name on it. See, I don't love chili. But I did love THIS chili, made by my neighbor Steph. It warmed my soul. I have no picture, sorry dudes. Use the Turkey Sausage, that's what made this chili outstanding!

Winger Chili

3 cans tomatoes, pureed

3 cans tomato sauce

1lb ground beef, browned (or turkey sausage)

1 can black beans

1 can kidney beans

1/3-1/2 cup brown sugar

1/2-1 tsp basil

1/2-1 tsp oregano

1/4 tsp pepper

1/2 medium onion, diced

3-4 Tbs chili powder

Cook in crockpot, or on stove until hot (about 30 minutes after boiling).

The turkey sausage recipe below is what we use entirely in place of ground beef. It's really yummy!

Homemade Turkey Sausage

3 lbs. lean ground turkey

2 teaspoon onion powder

1 teaspoon crushed fennel

5 dashes crushed red pepper flakes

1 teaspoon basil

1 or 2 sprigs parsley, finely chopped or 1 teaspoon dried

1/8 teaspoon pepper

1 teaspoon crushed rosemary

1 teaspoon sage

1/2 teaspoon sea salt

½ teaspoon garlic powder

Start browning sausage, add spices, and cook until turkey is done. We love to use this in place of pork sausage. Can use in stuffing, on pizza, in spaghetti, in eggs, etc.

Creamy Orzo Pasta

I got ten free bricks of cream cheese. That's a big deal in Utah because cream cheese here is TWO DOLLARS (almost) a loaf. Gag me. Anyways I pleaded for recipes from friends and family and Janssen pointed me to this creamy orzo pasta recipe and we loved it!

• Creamy Orzo with Chicken, Mushrooms and Red Peppers
  
• from Mel's Kitchen Cafe
• *Note: this pasta is best served immediately as it tends to get less creamy as it sits at room temperature – so serve warm right as it finishes cooking! (Incidentally, it heated up just fine the next day in the microwave on low power.)
• *Serves 4
• 1 tablespoon olive oil
  2 average-sized chicken breasts (about 1 to 1 ½ pounds), cut into chunks
  2 red bell peppers, cut into ½-inch pieces
  8 ounces white button mushrooms, quartered
  1 teaspoon dried thyme
  3 cloves garlic, finely minced
  1 pound orzo pasta
  8 ounces cream cheese, softened (can use 1/3 less fat cream cheese)
  1 cup reserved pasta water
  1/2 teaspoon salt
  1/2 teaspoon pepper
  ½ cup freshly grated Parmesan cheese
  3 tablespoons chopped fresh flat leaf parsley
  Squeeze of fresh lemon juice (from 1 lemon)
• Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until tender. When the orzo is ready, reserve 1 cup of the pasta water (ladling it into a small bowl is my method) and then drain the orzo and set aside.
• While the orzo cooks, in a large nonstick skillet, heat the olive oil over medium heat. Season the chicken with salt and pepper. Add the chicken to the hot oil and brown on all sides. When nicely browned (but not all the way cooked through), add the peppers, mushrooms and thyme. Stir and let cook for about 5 minutes, until the chicken is cooked through and the mushrooms and peppers have softened and browned and most of the liquid has evaporated. Add the garlic and cook, stirring, until fragrant, about 1 minute.
• In the skillet over medium heat, add the softened cream cheese (if you forgot to let the cream cheese soften at room temperature, no worries! Pop it in the microwave for one minute on 40% power) in bite sized chunks and stir so that the cream cheese melts and coats the chicken and vegetables. Add the reserved pasta water and bring to a simmer. Add ½ teaspoon salt and ½ teaspoon pepper. Stir. Add the orzo, Parmesan, lemon juice and fresh parsley. Stir to combine and heat through. Garnish with additional Parmesan and parsley.

Lemon and Garlic Chicken Marinade

I got this marinade recipe from Mel's Kitchen Cafe. It's really awesome. I love it. You can use it with so many recipes and it is so stinkin easy.

• Juice of 1 lemon, approximately 3 tablespoons
• 3 tablespoons olive oil
• 1 teaspoon minced garlic, about 2 medium cloves
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)

Directions

Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I’ll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight

Seriously. Eat it plain. Use in the Broccoli and Bowtie Pasta recipe I just posted. Use in the Chicken Gyro recipe. Use it however you want, it's gooooood.