Honestly, these are addictive! They will become a family favorite for certain. Just wait 'til you taste 'em...you'll be making these not only for your Super Bowl party, but just for snacking. Love the flavors and so easy to make.
Seasoned Pretzels
From Sally's Baking Addiction
Ingredients:
1 bag of those big hard pretzels (anywhere from a 12 - 16 oz bag is fine)
3/4 cup oil (I used vegetable oil))
1 generous teaspoon lemon pepper
1 teaspoon garlic powder
1 teaspoon dill weed
1 packet Hidden Valley dry ranch seasoning
Optional: 1/2 teaspoon cayenne if you want some heat
Method:
Preheat oven to 200 degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Break the pretzels into pieces. Place them in a large zipped-top bag. Add the oil and the spices. Shake it all together very well. You want every piece coated very well, so shake, let sit, then shake again. If you find there aren't enough spices coating the pretzels, add more spices to your taste.
Spread the pretzels onto the prepared baking sheet. Bake for 50 minutes, making sure to stir the pretzels around two or three times during baking. Remove from the oven and allow to cool.
Pretzels stay fresh covered tightly at room temperature for 3 weeks.
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PS: I'm in the middle of a move, so you may not be hearing from me on your blogs for a week or so,
It's always fun to post something not usually on our menu and definitely off any diet plan, but when the Super Bowl is on, calorie-watching goes out the window. Pizza lovers will love these and you can throw them together in no time at all.
One day can't hurt, right? Hello out there? RIGHT?
Croissant Pizza
From Thrillist
Ingredients:
1 package Pepperidge Farm puff pastry (you'll use both slabs)
1/3 cup pizza sauce
1 cup shredded mozzarella
2 ounces sliced pepperoni
1 egg, whisked with 1 tablespoon water
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
Method:
Thaw the frozen puff pastry overnight in the fridge.
Preheat oven to 400 degrees.
Unwrap and lay the dough out on parchment paper. Using a pizza cutter or sharp knife, cut one panel off each slab (they are folded in thirds, so just cut along one fold). Stick those two loose panels side by side and pinch them together. You should now have three slabs of dough.
Slice each slab of dough in half crosswise so you have 6 squares. Spread 1 tablespoon of pizza sauce in a diagonal line across each square. Sprinkle 2 tablespoons cheese Top with three slices of pepperoni, and a bit more cheese for good measure. Fold the un-sauced corners in over the filling. Brush tops with egg wash and sprinkle with Parmesan and oregano.
Makes 6.
Bake for 20 to 25 minutes, until croissants are puffed and golden brown.
The little frozen filo cups are a terrific and easy way to make a speedy dessert (I made Cathy's Lazy Baklava a while back with another package, also fruit tarts and a lemon mousse.), or an appetizer.
This time I went for savory and used leeks and scallops, but the fillings and toppings you can use are endless. Difficult to write down directions with something you whip up like this, but this will give you the general idea. I'm sure most of you have already made some fabulous appetizers with these. If you have any winners, share them!
Scallops and Leeks in Filo Cups
Ingredients:
Bay scallops, enough for two to each filo cup
Frozen individual filo cups
1-2 leeks
1/4 cup heavy cream
dash freshly grated nutmeg
Butter
grated fresh Parmesan
Lime
Chives for presentation
Method:
Thaw the filo cups and preheat oven to 350.
Clean and thinly slice the leeks, white and light green only. Melt some butter and add the leeks, with some salt and pepper. Cook over medium heat until golden, soft and cooked through. Add some heavy cream and some Parmesan cheese.
(You'll have to do this by eye as everyone will be making different amounts. I used 1 leek, 10 filo cups, 2 tablespoons cream, 2 tablespoons Parmesan and a grating of fresh nutmeg.)
Set aside, but keep warm.
Put the filo cups in the oven to crisp them up and get them a bit more golden. Not more than 6 or 7 minutes, follow directions on the box.
In another pan, melt butter with a dash of olive oil and when very hot, add the bay scallops with some salt and pepper. Sear quickly, squeeze some lime juice over them and remove from heat.
Fill the crisp filo cups with the leeks, top with two scallops and garnish with chives. Serve immediately.
