Posts Tagged ‘pretzels’
Welcome to #10DaysofTailgate hosted by Culinary Adventures with Camilla! There are nearly two dozen bloggers with over one hundred recipes to inspire you through an entire tailgating season. From Chili, Meatballs and Wings to Sangria, Pretzels and some sweet Desserts, we have all your tailgating recipe needs covered. #10daysofTailgate runs from September 20th through September 30th. A huge thank you goes to our event sponsors who have graciously donated prizes for our readers. There are fourteen different prize packages so make sure you enter the rafflecopter HERE and don’t forget to follow the hashtag on Twitter too, #10DaysofTailgate.
Here’s what everyone brought to the table today…
Maize and Blue Chicken Salad by Sew You Think You Can Cook
Savory Duck Handpies by The Not So Cheesy Kitchen
Slow Cooker Smoky Date Barbecue Chicken Sandwiches by A Kitchen Hoor’s Adventures
Smokey Red Lentil Chili by Debbi Does Dinner Healthy
Thai Beef Skewers by The Pajama Chef
Apple Cherry Spice Cocktail by CafeTerraBlog
Peanut Butter & Chocolate Hard Pretzels by The Spiffy Cookie
It’s another #PBChocSat and #10DaysofTailgate mash up! And yet again another pretzel combination. I did not do that on purpose but evidently I have been craving the sweet and salty combo of peanut butter, pretzels, and chocolate. Thankfully that goes well with tailgating.
Today’s sweet treat may not be considered a healthy option but it is made with Greek yogurt. Any health benefits from the yogurt is cancelled out with the copious amounts of sugar used to create the coating. But feel free to convince yourself that they are not as bad for you, because that’s what I did as I nearly devoured the entire stock of them in one sitting.
Don’t forget to enter the #10DaysofTailgate giveaway HERE!
Two years ago: Sweet Potato Kale Pizza with Rosemary & Red Onion
Play dress up with your favorite brownie mix. Add peanut butter morsels, peanut butter frosting, and chocolate covered pretzels on top! But shh don’t tell anyone it’s from a box – no one has to know.
In case you didn’t guess by the logo above, today marks the kickoff of #10DaysofTailgate which means lots of tailgating worthy recipes coming to a computer near you for the next 10 days. With over 20 bloggers involved and a HUGE giveaway thanks to our gracious sponsors this event is one you don’t want to miss. After you’ve checked out today’s recipes be sure to CLICK HERE giveaway to be directed to the giveaway post!
Since today is Saturday, it also means it is PB+Choc Saturday in honor of The Ohio State Buckeyes and the delicious peanut butter and chocolate Buckeye candies, so my kick-off recipe follows as such with peanut butter and chocolately goodness in the form of a brownie so good looking you won’t believe how easy it is to make. All you need is a box of brownie mix (and the ingredients indicated on the box), peanut butter morsels, peanut butter, and chocolate covered pretzels.
Yep those 4 things make these gorgeous brownies and they definitely will be a hit at any tailgate regardless of team allegiances (which is why I refrained from calling them Buckeye Brownies, although it helped that I already had a recipe for Buckeye Brownies). The peanut butter morsels are mixed into the brownie batter for some added fun, then once baked and cooled, peanut butter straight out of the jar is spread on top and garnished with chopped chocolate covered pretzels. That’s how you dress up boxed brownie mix!
And here’s what the team brought to the table…
Peanut Butter Pretzel Brownies by The Spiffy Cookie
One year ago: Cinnamon Roll Breadsticks
Two years ago: Chicken, Broccoli and White Cheddar Pita Pizzas
Welcome to Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you have as much fun as we did. Break out those stretchy pants and celebrate Ice Cream Week with us.
Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!
Here’s what is up for grabs, One Winner Takes All:
One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer
One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb
One Copy of the Cookbook Vegan Scoop by Wheeler del Torro
One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester
One Copy of the Cookbook Eat More Dessert by Jenny Kellar
One Copy of the Cookbook The Perfect Scoop by David Lebovitz
One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel
Enter to win using the Rafflecopter widget located at the end of this post!
The kick off of Ice Cream Week just so happens to land on National Ice Cream Pie Day and obviously I took the opportunity to make an ice cream pie. A salted caramel ice cream pie complete with a pretzel crust.
I know that dulce de leche technically is not caramel but it does have a caramelized flavor. I have recently become obsessed with no-churn ice cream and since it is made with sweetened condensed milk I decided that dulce de leche was the perfect choice for making a caramel-like no-churn ice cream. After all, you can make dulce de leche by cooking sweetened condensed milk while it’s still in the can. And this ice cream pie tasted pretty darn good to me!
Hard pretzels seasoned with spicy mustard and honey make a great snack for any occasion. Add a little extra heat if you are feeling bold!
Periodically throughout my job search I find myself contemplating the idea of going back to school for something. I say “something” because that’s where my train of thought loses its rationality. I cannot imagine any other venue in which I would want to pursue a career. Before grad school I had actually considered Pharmacy school or even a dual PharmD/PhD. Since graduating I have thought of going back for the PharmD but there’s no enthusiasm there. Then there was the idea getting a masters degree to be a PA or Med Tech because I find TONS of job postings for those positions, but again just doesn’t get my motor going. The bright side of this thought process is that it means I am already looking in the right field of work for me (and those 7 years of grad school were not pointless), I just have to find the job. But finding the job has not proven to be an easy task, therefore causing these thoughts of going back to school. Oh the cyclic nature of this story.
Going along with the theme of recurrences I made yet another version of seasoned hard pretzels. They are so easy to make and difficult to resist. This one was inspired by the expansive supply of El Diablo spicy mustards I received for July’s Burger Month. I also added a little bit of honey to give these some sweet heat. Surprisingly my dad enjoyed them which means they were not overly spicy (or maybe he’s growing more tolerant of spicy foods since I’ve been around), so depending on what kind of mustard you use and how spicy you prefer the pretzels you may want to add some cayenne pepper powder.
One year ago: Bananas Foster Mini Cheesecakes
Sourdough hard pretzel pieces seasoned with cheesy taco seasoning make for a highly addicting snack and it’s incredibly easy to make.
It’s hard to believe that Sunday is the end of the 2014 FIFA World Cup. This month-long event seems to have passed by in a much shorter time frame. There were so many exciting, close games (except for Germany-Brazil) and hopefully the final game will be just as fun to watch.
Since I am pulling for Germany to win, in preparation for this event I decided to post a pretzel recipe. This is a different variation of seasoned hard pretzels using cheesy taco seasoning instead of Ranch. I got the idea when a coworker said that she doesn’t like Ranch seasoning (we were presented with Ranch-seasoned pretzels from a patron) and I pondered what other seasonings would work on a hard pretzel. Taco seasoning just popped right into my brain. I went with cheesy taco seasoning, assuming that straight taco seasoning might be a bit overpowering. Whether that would have been true or not I do not know, but what I do know is these were addicting.
One year ago: Raw Peanut Butter Cookie Dough Bites
Two years ago: Red Velvet Cake Batter Dip
I’ve discovered one downfall to living in a home where the temperature is kept at over 68 degrees in the winter – dehydration. I have been dried up like a fall leaf ever since I got to my parents and I consider myself someone who drinks a decent amount of water. Don’t get me wrong I am not complaining about not needing to wear layers all the time (sometimes supplemented with a blanket), but didn’t anticipate the extra water that a couple extra degrees would suck up. Guess I need to pump up the water intake… and water is in Jell-O right? (Woo look at that transition!)
This “salad” isn’t really a salad at all, making be wonder how it acquired that name because it’s a dessert. During my pre-blogging years this recipe was one of my favorite finds but I have neglected to revisit it since. So when my parents had a couple friends over the other night to play euchre I decided it was finally time. If you are unfamiliar with this treat, it consists of a pretzel crust, cream cheese filling and a strawberry Jell-O topping. I actually used a new grocery store find for the filling – Greek cream cheese which is a blend of Greek yogurt and cream cheese. Talk about a brilliant idea.
Two years ago: Dark Chocolate Strawberry Shortcakes with Amaretto Cream
I’m not the biggest snacker. Mostly because I resist buying snacky things in an effort to prevent snacking. But sometimes you need a good snack around and after first trying these pretzels I was hooked. Using a spicy Ranch seasoning mix, popcorn oil, and a bag of pretzels, these Spicy Ranch Seasoned Hard Pretzels are easy to throw together.
I brought these to the movies with my parents and my dad and I managed to eat nearly the entire bag. You would be correct in assuming that they are highly addictive. And perfect for munching on while watching the BCS National Championship game tonight! If you are making these for a large group, you may want to double or triple the recipe. You’ll be glad you did!
Two years ago: Cheddar Baked Potato Soup
Need a great festive snack for Halloween? How about popcorn balls that look like little pumpkins? Using GH Cretors Chicago Mix (combining cheese corn and caramel corn in the same bag), these popcorn treats offer sweet, salty, crunchy and cheesy in every bite. The color of the popcorn made for an easy transition into resembling pumpkins, especially with the addition of little stems and candy leaves (from a Wilton Halloween cupcake decorating kit).
Want to get your hands on some of G.H. Cretor’s Chicago Mix? Full size bags for parties are available at select natural food and mainstream grocery stores across the country, while single serve bags (for trick-or-treaters!?) can be purchased on their website.
Welcome to day #2 of Christmas Week, co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Peppermint Surprise”. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.
- Peppermint Marshmallows from Kim of Cravings of a Lunatic
- Peppermint Chocolate Chip Cookies from Jen of Juanita’s Cocina
- Candy Cane Blossoms from Liz of That Skinny Chick Can Bake
- Candy Cane Cocoa in a Jar from Anuradha of Baker Street
- Peppermint Brownie Trifle from Kristen of Frugal Antics of a Harried Homemaker
- Candy Cane Mocha from Isabelle of Crumb
- Peppermint Hot Chocolate from Erin of Dinners, Dishes and Desserts
- White Chocolate Peppermint Covered Pretzels from Erin of The Spiffy Cookie
I actually am not a big fan of minty food items. Mint belongs in gum, toothpaste, and mouth wash – that’s about it. No candy canes for me. Occasionally I will enjoy a small Andes mint chocolate after a meal, but it is a rare event. Therefore, today’s theme was a bit of a challenge for me. I decided to go with a simple favorite of mine, chocolate covered pretzels. Whenever I make something that involves melting chocolate, the remnants of chocolate are almost always used up by dipping pretzels into it as a nice treat for later. Chocolate covered pretzels are also really easy to decorate for the holidays by adding sprinkles, or in this case crunched peppermint.
I’ve been told my poster presentation went well yesterday. I was dying all day to know how it went, and I am still craving more details but it will have to wait until they return Wednesday night. Ahhhh! But until then…
Chewy granola bars are my absolute favorite. I’ve tried making granola bars in the past, but they never turn out quite as chewy as I would like. Then I cam upon the no-bake granola bar and it changed everything. Especially since this particular recipe includes peanut butter. I even added some mini Reese’s pieces to them instead of mini chocolate chips. Happiness really can come in bar form.