Shmoe's Muddy Buddies

9 c. Chex cereal
1 c. chocolate chips
½ c. peanut butter
¼ c. butter
1 t. vanilla
1 ½ c. powdered sugar

Microwave chocolate chips, peanut butter and butter.
Mix well and add vanilla.
Pour over cereal and mix.
Put powdered sugar in bag.
Add cereal until well coated.

Hidden Valley Ranch Oyster Crackers

16 oz plain oyster crackers.
¼ t. lemon pepper
½ t. dill week
¾ c. Orville Reddenbacker Popcorn oil
1 pkg Hidden Valley Ranch Buttermilk mix
¼ t. garlic powder

Combine all ingredients and pour over crackers.
Stir to coat.

Bake at 350 for 20 minutes.

I actually haven't tried these yet but they came highly referred by my friend, Keri, who is a cooking diva.

Restaurant Style Salsa

I got this from The Pioneer Woman. She's amazing and so I trust all she makes. So naturally, I trusted her salsa recipe...also for the simplicity of less chopping. It's made with all canned tomatoes, which I was VERY skeptical of. When it was done, Justin and I tasted it and...it wasn't that good. I was DEVASTATED!! So I sadly wrapped it up and put it in the fridge in hopes that someone somewhere would eat it so it didn't go to waste. About 5 hours later my mom says, "That salsa you made is absolutely delicious!!" I thought she might be mistaken because I definitely didn't like it. The next day I tried it...DELICIOUS!! I guess it gets better as it sits. I'm not kidding - 200 times better than when I first made it! So my suggestion is to make it the night before you want to eat it. That Pioneer Woman...she knows everything. I am DEFINITELY making this again!

1 (28oz) can whole tomatoes with juice
2 (10oz) cans Rotel tomatoes
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno diced (I omitted this because I'm super wimpy with spicy food - keep in mind that the Rotel has some heat of it's own)
1/2 t salt
1/4 t garlic salt (my addition)
1/4 t sugar
1/4 t cumin
1/2 cup cilantro, chopped
1/2 whole lime juice

Dump everything into a food processor. Pulse until desired consistency is reached. Test for seasonings. DONE!! Refrigerate at least several hours.

*From The Pioneer Woman

Quick Potato Chips

Surprisingly, these are DELICIOUS! They are SO light and crisp and are in my opinion better than acual greasy potato chips. They are very comparable to kettle chips. Just try them because they are SOOOO easy!!!



3 medium red potatoes

Olive oil

Any seasonings you like: salt, vinegar, chili powder, seasoned salt, garlic salt, onion salt, cumin, curry powder...ANYTHING you like on chips!



Layer three paper towels on a microwave safe plate. Scrub potatoes and cut SUPER thin...as thin as you can. If you have a mandolin, it would be the best, but I didn't use one and was able to get them pretty thin. Brush both sides with olive oil and the seasoning of your choice. Arrange on prepared plate not overlapping.



Microwave on high for 3 minutes, turn and microwave 2-3 minutes longer or until chips are crisp and brittle. Repeat with remaining potatoes. Let sit for 1 mintue. Store in airtight container.

Baked Creamy Chicken Taquitos

1 (8oz) cream cheese
1/4 C salsa
1 t chili powder
1/2 t minced onion
1/4 t granulated garlic
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas
salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa, chili powder, minced onion and granulated garlic. Stir to combine and then add green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.Then roll it up as tight as you can. Place seam side down on the baking sheet. You can also secure with toothpicks if necessary.

Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some salt on top.Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes about 20+ taquitos.

*These are my new Go-To Appetizer!!! I could just eat the filling by the spoonfull! They are SOOO GOOD and are healthier because they aren't deep-fried. They are so crisp and delicious! You MUST try these! You won't be disappoined. I am even going to serve these for dinner! To make things easier, I used canned chicken. I was a little skeptical at first but they were AMAZING! I would definitely recommend that.

*Adapted from Our Best Bites - go there for better pictures.

Caramel Popcorn

So my computer died. It was a REAL struggle there for about 2 weeks...for me to be out of a computer:) But now I have a back-up of delicious recipes that you're sure to love! I got this recipe from my friend Nettie when we went to a pool party and she broke this gem out. This caramel popcorn is the best I've ever had and positive to create heart attacks, so beware! Perfect caramel popcorn is ooey, gooey, buttery, and ADDICTING!! I promise you won't be disappointed. Just make sure you have A LOT of people to feed it to or you'll eat the whole bowl yourself...seriously. You can't stop eating it. Make it for your next movie night and your guests will think you're the best host in town! Now make it...and then hit the treadmill...

5 regular bags butter popcorn, popped
1 cup butter
1 cup brown sugar
1 cup light corn syrup
1 can sweetened condensed milk

Pour popcorn into a very large bowl or two large bowls. In a saucpan, put butter, brown sugar and corn syrup. Stir until melted and boil about 2 minutes. Add sweetened condensed milk and boil for 3-5 minutes until very smooth and thick. Pour over popcorn and stir until each kernel is evenly coated.

Spiced Corn Chips

One day, we didn't have a side as we were grilling out our hot dogs...Don't forget we have a one year old...so I cut up some corn tortillas and made these tasty chips, so we could eat chips and salsa. They turned out fantastic. Thanks to The Sneaky Chef for the recipe.
You can make these chips as spicy as you wish...or you could even use different spices like chili powder and cumin to suit your own tastes.

1/4 tsp cinnamon
1/4 tsp ginger
1/8 tsp ground red pepper
1/2 tsp salt
12 (6-inch) round corn tortillas
2 Tbl olive oil

• Preheat oven to 400*
• Combine cinnamon, ginger, red pepper, and salt in a spice shaker..(or small bowl)
• Brush both sides of each tortilla with oil. Stack 6 of them together and cut them into 8 triangles, for a total of 48 chips. Repeat with remaining 6 tortillas.
• Scatter chips in single layer on baking sheet and sprinkle evenly with salt and spice mixture.
• Bake 8 minutes, flip, bake another 8 minutes, until crispy and golden.

Homemade Tagalongs

     I'm not sure why the Girls Scouts only come to your door with their cookies once a year. I really wish they could come more because I could keep them in business. Those Tagalong cookies are my very favorite. Chocolate, peanut butter, and shortbread all in one. It's pretty much the best thing ever.

    I have a friend who shares my love for these cookies. We were both at Dairy Queen about every other day when they had the Tagalong Blizzard. It wasn't pretty...but it was delicious. She sent me this recipe for Tagalongs that you can make at home. I was a bit skeptical that they would be as good, but I have to say I was impressed. These were great the first day, even better the second day, and I nearly made more when they were finished off on the third day. Seriously, they are that addictive!



2 sticks unsalted butter, room temp

1 cup sugar

1 egg

1 tsp vanilla

1/2 tsp kosher salt

3 cups flour (take out 6 Tbl if using white whole wheat like I did)

1/2 cup peanut butter

1/2 cup powdered sugar

Chocolate candy coating

• Cream together butter and sugar. Beat until smooth. Add in the egg. Add vanilla and beat until smooth.


• With mixer on low, add in salt and flour. 


• Shape the dough into a long cylinder, about 2-3 inches in diameter. Wrap in waxed paper and freeze for at least 25 minutes. 


• Preheat oven to 350*


• Slice the dough into thin disks and place on baking sheets, about a half inch apart. They don't spread much while baking.


• Once you have made about 30 cookies (or you could make them all---like I said they are amazing!) wrap up the rest of the cookie dough and freeze for another time.


• Bake the cookies 8 minutes or until just starting to set. 


• Place on a cooling rack and cool completely. 


• Mix together the peanut butter and powdered sugar. Form into small disks and press onto the cookies. I coated my hands with powdered sugar for this step, because it was a little sticky!


• Melt the chocolate and coat the cookies. Let set before enjoying.

linking up with

Sweet Tooth Friday

and 

Sweets for Saturday

Chocolate Peanut Butter Popcorn

1 c light corn syrup
1 c sugar
1 c creamy peanut butter
1 t vanilla
10-12 c popped popcorn
1-2 c mini marshmallows
1 (12 oz) bag milk chocolate chips
1 T oil

In a saucepan, bring corn syrup and sugar to a boil, stirring constantly. Boil for 3-4 minutes until mixture becomes clear. Add peanut butter and stir until well combined. Remove from heat and add vanilla. Toss marshmallows with popcorn. Pour peanut butter mixture over popped popcorn and stir until popcorn is well covered. Spread a thin layer on a wax paper lined cookie sheet (we had to use 2.) In another saucepan, melt chocolate chips and oil together until smooth. Drizzle over peanut butter popcorn. We made this the night before and it was TO DIE FOR!!! Try it...it's just too easy.

Chocolate Cheesecake Cupcakes

     We still have a lot of zucchini! I have given some away. I have shredded and stored in the freezer. I have baked. I have hidden it in different things. I have grilled it. I have had it...just about. Just when I think I've had enough, I find another recipe I want to try out...or three. This cupcake recipe is actually a combination of three recipes.
     Of course there are tons of recipes for chocolate cupcakes...and tons of recipes for cheesecakes...and tons of recipes for zucchini chocolate cupcakes...but none with all three together...until now. The idea was born when I realized that I had quite a bit of ricotta cheese left over from my stuffed shells earlier this week (recipe coming on Meatfree Monday!). I knew you could make cheesecake with ricotta, though I had never tried. I also had a couple zucchini from the garden...and my mind just went from there to here...
     These are very moist and rich, especially those smeared with nutella. Isn't everything better with nutella smeared on top? Either way you try it, these cupcakes are delicious.
for other zucchini recipes, see the bottom of this post...

makes 12 (overflowing the mold) cupcakes
1/2 cup + 2Tbl butter, softened
3/4 cup sugar
1 egg
1/2 tsp vanilla
1-1/4 cup flour
6 Tbl cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup plain yogurt
1 cup grated zucchini

1 cup ricotta cheese
1 egg, separated
3 tsp honey
1 Tbl sugar
3 tsp cornstarch
1 tsp vanilla

nutella, optional

• Cream butter and sugar till light and fluffy. Add egg. Stir in vanilla. 


• Combine flour, cocoa, baking powder, baking soda, and salt. 


• Add the flour mixture to the creamed mixture. Add the yogurt.


• Fold in the zucchini.


• Scoop into greased/lined muffin tins, filling only about half way (I learned my lesson!). Set aside.


• For filling: Beat ricotta  with egg yolk, honey, sugar, cornstarch and vanilla until smooth. 


• Whip egg white separately until soft peaks form. Fold whites into the cheese mixture.


• Scoop a little of the filling on top of each muffin tin.


• Bake @ 350* for about 23 minutes or until set.


• Allow to cool for a few minutes before removing from muffin tin. 


• Smear with nutella if desired. 

linked up to

Sweet Tooth Friday

and 

Sweets for Saturday
and
Muffin Monday

Zucchini Recipes...
Oatmeal Butterscotch cookies
Zucchini Enchiladas
Zucchini Banana Craisin Muffins (or bread) 
Spaghetti Marinara 
Sloppy Joe Meatloaf
Meatballs
Fajitas
Fresh Veggie Skillet
zucchini fries
zucchini bread
Zucchini Gratin

Nutella Crackers

     Yesterday, I was craving cookies. We don't usually buy cookies to keep around the house, because we will eat them all in one or two sittings. I was lazy, but had to be creative to take care of my craving. I open the pantry and see crackers and Nutella...
     Hmmm...My thinking is people dip pretzels in chocolate...crackers are salty, Nutella is chocolate...it might work
     Later, when my daughter was eating a banana, I wondered how a banana would taste on these snacks. I didn't try it, but I'm sure it would be awesome.

Wheat Ritz crackers
Nutella

• Spread Nutella on each cracker.
• Enjoy. Sweet and simple.

Black Bean Quesadillas

This is the perfect recipe for me. Simple, fast and delicious. I don't know anything more delicious and quick as quesadillas. I just don't make them that often cause they don't seem like a "dinner" meal to me, but by adding the black beans it really beefs them up. These are nutritious and filling and the perfect kid food...so you know the little ankle biters'll be happy! Love, love, love these!!

1 can black beans, drained and rinsed
1/2 cup salsa
5 flour tortillas (use whole wheat for a more nutritious option)
1/2 cup sharp cheddar cheese
1/2 cup pepperjack cheese

In a large bowl mash the black beans. Add salsa. Spread about 1/3 of the mixture onto a tortilla. top with cheese. Place on a hot griddle or skillet. Top with another tortilla. Cook till both sides are golden brown and the cheese is bubbly. Cut and serve with additional salsa and sour cream. Makes 2 whole quesadillas and one half size. (This was perfect for our family because we only have 2 1/2 people to feed...if you have more people in your family, double or even triple the recipe.)

*Adapted from Taste of Home

Cinnamon Buns with a Secret

The only sign of veggies...a little un-pureed carrot-OOPS!

    I love cinnamon rolls! I love the whole thing, but the center of a cinnamon roll is the very best part. My very favorite recipe, and I think all my friends would agree, is this pumpkin cinnamon roll masterpiece. Yes, masterpiece. But, this posting is not about those cinnamon rolls...or these really good cinnamon rolls either.
     I always feel so guilty when I make cinnamon rolls...especially if they are to be eaten for breakfast. Though delicious, they are not the most healthy meal or snack. Many of you know that I often add vegetables to things so that my family will eat them without knowing. Part of the inspiration for that came from Jessica Seinfeld's book Deceptively Delicious. Recently, she came out with a new book call Doubly Delicious and this cinnamon roll recipe was in it...Yes this is a posting for cinnamon rolls with vegetables! Don't stop reading. I promise your family will not notice, and the best part is you I don't have to feel guilty about making cinnamon rolls for breakfast!
     If you don't have time to do all this before breakfast...make the dough the night before and let it rise overnight in the fridge. Then just bake in the morning.

1-1/2 cups lukewarm milk
1/4 cup 100% orange juice
2(1/4oz) pkts yeast
1/4 cup granulated sugar

2 cups flour (Take away 2 Tbl/cup whole wheat substituted)
2 cups whole wheat pastry flour (or 1-1/3 cup ww flour + 1/2cup ww flour +4tsp cornstarch)
1/4 cup dry milk powder
3/4 tsp salt
1/2 cup carrot puree (You can see above I didn't get mine all the way pureed! Boil carrots/puree)
1 large egg
3 Tbl soft tub margarine spread
1/2 cup brown sugar
2 Tbl cinnamon

1/4 cup cauliflower puree
9 Tbl powdered sugar
1 Tbl  vanilla
1 Tbl 100% orange juice
water

• Place milk in small glas bowl and microwave 40 seconds until lukewarm. Stir in orange juice, yeast, and sugar. Set aside in a warm place  until foamy..about 10 minutes.
• Combine flours, milk powder, and salt on low speed. Add yeast mixture, carrot puree, and egg. Increase speed to medium and knead for 5 minutes.
• Add margarine and run mixer one more minute. The dough is pretty sticky! Cover the bowl with plastic wrap adn let the dough rise until doubled..about an hour.

• Place dough on rolling mat with floured hands.
• Coat a large baking sheet (I used a jelly roll pan) with cooking spray. 
• Flatten the dough with your fingers, patting the edges making sure it is even. You should end up with a huge rectangle. Sprinkle the dough with the brown sugar and cinnamon and then flatten it out a bit more if you couldn't get it thin enough the first time. It's a bit easier once the cinnamon and brown sugar has been added since it's not as sticky.
• Roll the longest edge of the dough away from you to form a log. Cut the dough into 1-inch rounds and flip them swirl-side down onto the prepared baking sheet. 
• Preheat oven to 350*. The dough will rise a little as the oven is preheating.
• Meanwhile, make the glaze. Whisk all the ingredients for the glaze in a small bowl and set aside. If needed add water a drop at a time to make a nice texture. If you get it too runny, add more powdered sugar to even it out again.
• Bake the buns until they are cooked through...about 18 minutes. Remove and add glaze.

linked to

We have a lot of zucchini!

     We have so much zucchini! We left town for the holiday weekend, and when we came back we had three more zucchini....One was so big it produced 6-1/2 cups of shredded zucchini! I wondered what I was going to do with all that zucchini ... plus two more that are just about ready!
     I shredded the giant zucchini, and froze it in two three cup portions. That is just the right about for our favorite zucchini bread recipe. You could freeze it in whatever portions you like for your recipes. I used the last half cup of shredded zucchini for the cookies at the end of this post. For dinner, we had zucchini fries to use up the other two zucchini.
     Still haven't found a zucchini recipe that tickles your fancy? Here are some sweet or savory recipes.
Zucchini Enchiladas
Zucchini Banana Craisin Muffins (or bread) 
Spaghetti Marinara
Sloppy Joe Meatloaf
Meatballs
Fajitas
Fresh Veggie Skillet
Squash Zucchini Pizza Bites from $5 dinners
Chocolate Cake from The Suburban Settler

And now, for the real post....Oatmeal Butterscotch Cookies with Zucchini.
These were so good, moist, and soft. I'm a fan of soft cookies, though I know some like crispy ones. To each his own. These were easy to make and pretty good for you since they have zucchini and banana in them.  Adapted from Deceptively Delicious. She says not to use an electric mixer to avoid tough cookies.

1 cup whole wheat flour
1 cup old fashioned oats
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
3/4 cup brown sugar
6 Tbl soft tub margarine
1/2 cup pureed banana
1/2 cup shredded zucchini (puree if you have picky eaters!)
1 large egg white (I used powdered egg white)
1/2 cup butterscotch chips (or whatever you like raisins, chocolate, caramel, peanut butter...)

• Preheat oven to 350*. Line a baking sheet with parchment paper or coat with cooking spray.
• Combine flour, oats, baking soda, salt, and cinnamon.
• In a large bowl, beat sugar and margarine with wooden spoon. Do not overmix. Add the banana, zucchini, and egg white. Stir til just blended. Add the flour mixture and chips to just combined.
• Drop onto cookie sheet about an inch apart. Bake until golden brown, or about 12 minutes. Cool for a couple minutes, then transfer to cooling rack covered in wax paper.

Blueberry Cheesecake Ice Cream

     When we went to pick fresh blueberries last week, I knew right away I was going to make blueberry ice cream of some sort. Last year, Blue Bell ice cream had a "Delta Blues" flavor that was like blueberry pie ice cream. It was the best ice cream. Ever.
     While mine isn't really so much like blueberry pie as it is like cheesecake, I still think it's quite possibly the best ice cream I've made...although the caramel and Girl Scout Tag-a-long ice creams were pretty good...Those were both before the blog, and you better believe if I make them again they will be on here.
     This ice cream was so rich and smooth and creamy. The blueberry flavor just popped, which also made it very refreshing.

Very loosely adapted from Healthy Cooking Magazine's Strawberry Cheesecake Ice Cream recipe

2 cups milk (half & half, whole, skim, whatever---the more fat, the creamier the result)
1 cup sugar
2 eggs, lightly beaten
1/2 cup plain yogurt
2 Tbl blueberry jam
1 tsp vanilla extract
12 oz cream cheese
8 oz blueberries
1/2 cup broken Nilla Wafers
1 Tbl lemon juice

• Heat milk to 175*. Stir in sugar until dissolved. Add eggs, whisking constantly. Cook and stir over low until the mixture reaches about 160* and coats the back of a spoon.
• Remove from heat and stir in yogurt, jam, and vanilla. Cook quickly by placing the pan in a bowl of ice water. Stir for 2 minutes. Press waxed paper onto the surface of the custard. Refrigerate several hours or overnight.

• In a large bowl, beat the cream cheese, blueberries, and lemon juice. until blended. Gradually beat in the custard mixture.
• Pour into ice cream maker  and freeze according to manufacturer's directions. During the last 2 minutes, add Nilla wafers. 
• When ice cream is frozen, transfer to freezer container and freeze for 2-4 hours before serving.

.

My new favorite snack....Smoothies!

     I've made smoothies a time or two in the past, but recently I've become addicted to them. I have one for a snack about every day. Don't worry, I'm trying to make them pretty healthy. Besides, it has to be healthier than my ice cream addiction which I'm trying to going to break! And researchers at Purdue found that people stayed fuller longer when they drank thick drinks than when they drank thin ones---even when calories, temperatures, and amounts were equal.
    The best part is, you can pretty much throw in a few things you like and it will turn out great. There's not really a science to it.Just put it in your blender or Magic Bullet, and it's ready in about 30 seconds.
So, what are some of my favorites?

Measurements are approximate...
Coffee:
3/4 cup coffee
3/4 cup vanilla yogurt (or milk)
3 Tbl chocolate syrup (or cocoa)
1 Tbl vanilla protein powder
1 Tbl ground flax seed
sugar (if desired-I usually don't since the yogurt is sweet and I like black coffee anyhow!)
ice (the more you use, the thicker and more frappe like it will be...and the bigger the brain freeze!)

Banana Split:
1 banana
1/2 cup vanilla yogurt
2 Tbl frozen orange juice concentrate
1/2 cup milk
2 tsp vanilla protein powder
ice

Peanut Butter and Jelly
3/4 cup vanilla yogurt
3/4 cup milk
2 tsp peanut butter
1 banana
1/2 cup frozen strawberries
2 tsp vanilla protein powder
ice

Berry:
1 scoop vanilla ice cream (or yogurt)
1/4 c frozen berries
1/2 cup milk
1 Tbl vanilla protein powder
ice

Pumpkin:
1 scoop ice cream (or yogurt)
1/2 cup pumpkin
1/2 cup milk
1 tsp pumpkin pie spice
1 Tbl vanilla protein powder
1 tsp ground flax
 ice

Blueberry Banana:
1 banana
1/2 cup blueberries
1 Tbl vanilla protein powder
1/2 cup vanilla yogurt
1/2 cup milk
ice

Sausage Balls

I had these for the first time at Christmas. My brother-in-laws mom makes them every year as a tradition. They are SO GOOD!!! They're incredibly addicting also. If you don't plan on eating the whole pan, just don't even make them. They're the perfect appetizer (or meal at our house:)) They also freeze really well. I made a huge batch and then froze the leftovers for a later treat.

3 cups Bisquick
1 lb Jimmy Dean Regular Sausage (you can use hot if you like)
8 oz sharp cheddar cheese, shredded

Combine Bisquick and sausage until well incorporated. Add cheese. Roll into 1 inch balls. Bake at 375 degrees for 15 minutes. ENJOY!!

Naked Apple Pie

Slightly overcooked...OOPS!

     There is nothing that says "summer" or "America" more than apple pie. That tasty treat usually carries a lot of calories...unless you make it with no crust. The filling is the best part anyhow. I don't think you'll even miss the crust.
     Depending on what type of apples you use, your pie could be sweet or tart. Mine was tart since I used Granny Smith.
     This dessert went over very well for our gluten-free guests we had a couple of weeks ago. It was all eaten that day. We'll definitely be making this again.

2 large crisp apples, peeled
3/4 cup 100% apple juice, not from concentrate
2 Tbl brown sugar
2 tsp butter, melted
1 tsp cinnamon

• Preheat oven to 425*
• Mist pie plate with cooking spray (I use oil in a spray bottle)
• Core apples and slice very thin. 
• Arrange apples in overlapping circles
• In a small bowl, whisk juice, sugar, butter, and cinnamon. Pour half of the juice mixture over apples.
• Bake 25 minutes
• Pour the rest of the juice mixture over apples, and bake about 20 minutes or until apples are tender and the glaze has carmalized.

This is linked up to
Sweet Tooth Friday
and
Sweets for Saturday

Homemade Soft Pretzels

I was browsing for something to make to enjoy on our relaxing Sunday and found these. I've been wanted to make soft pretzels for years now, but was too skeptical of my abilities and didn't want to be let down. These are DIVINE!!! I might have to say that they are BETTER than anything you can buy at the mall!! And surprisingly they were super easy and turned out just as the recipe said they would. I love those kinds of recipes!

1 1/2 cups warm water
1 T sugar
2 t Kosher salt
1 package active dry yeast
4 cups flour (approximately)
1/2 cube butter, melted
vegetable oil
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 T water
Pretzel salt

Combine water, sugar and salt in the bowl of a standing mixer (I used my Kitchen Aid.) Sprinkle yeast on top and stir very slightly. Allow to sit for 5-10 minutes until mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until combined. Change to medium speed and knead until dough is smooth and pulls away from the sides of the bowl (this usually takes several minutes.) Remove dough from the bowl and in a new bowl, oil the sides with vegetable oil. Place dough in the oiled bowl and cover with plastic wrap and put in a warm place for about an hour until the dough has doubled in size.

Preheat oven to 450 degrees. Line 2 cookie sheets with parchment paper and lightly oil them and set aside.

Bring 10 cups of water and baking soda to a rolling boil.

In the meantime, turn the dough onto a lightly oiled surface and divide into 8 equal parts. Roll out each piece into a 24 inch rope. Make a U shape with the rope, holding the ends of the rope, cross them over each other and press them into the bottom of the U shape in order to make the shape of a pretzel.

Place pretzels into boiling water, one at a time, for 30 seconds each. Remove them from the water with a large, flat spatula. Place on parchment paper and oil lined cookie sheet. Brush each top with egg yolk and water and then sprinkle with salt, cinnamon and sugar, or any other topping you like. Bake until dark, golden brown in color, about 12 minutes. Transfer to cooling rack.

*When I let any yeast dough rise, I usually turn my oven on to the lowest setting and wait until it gets to about 110 degrees and then shut it off. Then I put my dough in there, usually covered with plastic wrap, and it rises perfectly EVERY time. I don't know about you guys...but it took me a while to figure out how not to completely butcher yeast recipes!

*Adapted from The Food Network

Pumpkin Nutella Muffins

     Another Muffin Monday post for you today. Sometimes, the best muffins are inspired by bread or other treats I've had. This is one of those recipes. I can't remember where I had the bread, but it was a very good pumpkin chocolate chip bread! I didn't have chocolate chips tonight, so I used Nutella. Now, I'm convinced this was even better!
     I've been working on a few variations to recipes to cut out a few calories or fat. You wouldn't know it with these. They came out delicious, moist, and with good texture. My favorite part was the Nutella surprise in the middle of the muffin!
     I figured up some nutritional information using myfitnesspal.com. One muffin has 180 calories, 7 grams of fat, and 3 grams of fiber if you use whole wheat flour, flax, and applesauce as listed.

for 12 muffins:
1-1/2 cups flour (Take away 3 Tbl if using whole wheat)
1/2 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 c sugar
1/4 c unsweetened applesauce
1/4 c very soft butter (or use no applesauce and 1/2c butter)
1 egg
1-1/2 tsp flax
1-1/2 Tbl water
8 oz pumpkin (homemade puree or canned)
1/4 c Nutella

• Preheat oven to 350*. Place liners in muffin tin, or oil it.
• Mix flour, pumpkin pie spice, cinnamon,  salt, baking soda, and baking powder. Set aside.
• Whisk sugar, applesauce, and butter. Add eggs and whisk until fluffy. Add pumpkin.
• Add the dry ingredients to the wet. Stir with a wooden spoon until just combined. Do not overmix.
• Place about a tablespoon of batter in each muffin cup.
• Add about 1/2 teaspoon of Nutella, and top with more batter.
• Using a toothpick, swirl a little more Nutella on each muffin top. 
• Bake about 20 minutes in preheated oven.

This is linked up to
Muffin Monday