Seasoned Pretzels

Adapted recipe courtesy of Sallys Baking Addiction.  This is a variation of Sally's original recipe, but the one that I prefer.

Ingredients:

1 16 oz bag hard pretzels
3/4 cup olive oil
1 pkg dry hidden valley ranch dressing
1 teaspoon lemon pepper
1/2 - 3/4 teaspoon garlic powder
1 teaspoon dill weed

Directions:

Preheat oven to 200F 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.



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.

Funfetti Sugar Cookie

Soft-baked Sugar Cookie courtesy of Sally's Baking Addiction.

Great Christmas cookie, but change up the sprinkles in different colors for different holidays!

Ingredients:

• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 1 large egg, at room temperature*
• 1 teaspoon vanilla extract
• 1 and 1/2 cups spoon & leveled all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cream of tartar (cannot be omitted)
• 1/2 cup sprinkles

Directions:

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.

In a medium size bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand. Once combined, fold in 1/2 cup sprinkles.

Scoop a large sections of dough (about 2 Tablespoons of dough each) and roll into balls. Make sure the balls are taller, rather than wide.

Chill the balls of dough on the cookie sheet for at least 2 hours and up to 48 hours in the refrigerator.*  This step will prevent spreading in the oven.

Preheat oven to 350F. Line two large baking sheets with parchment paper or a silicone baking mat.
Bake chilled cookie dough for 8 minutes, no more. The cookies will appear undone and very soft. Allow the cookies to cool on the cookie sheets for 3 minutes and move to wire rack to cool completely.

Cookies stay soft & fresh for up to 1 week at room temperature. Cookies freeze well. Cookies may be rolled into balls and frozen up to 3 months to bake at a later date. Recipe can easily be doubled or tripled.
 

*Room temperature egg is required. To bring the egg to room temperature quickly, place in a warm glass of water for about 10 minutes as you get the other ingredients ready.

*Chilling dough is mandatory.
 

Spinach Artichoke Cups

Courtesy of  the-girl-who-ate-everything.com

Ingredients:

24 slices of soft sandwich bread
1 (10 ounce) package frozen chopped spinach, thawed and drained well
1 (6 ounce) jar artichoke hearts, drained and chopped coarsely
6 ounces of cream cheese, softened
2 Tablespoons mayonnaise
2 Tablespoons sour cream
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic salt

Instructions:

1. Preheat oven to 400 degrees and spray a mini muffin tin with cooking spray.
2. Using a biscuit cutter or the rim of a glass to cut a 3 inch circle in each piece of bread.  Gently press each circle in the muffin tin. 
3. Bake in the oven for 3-4 minutes or until just lightly toasted.
4. In a medium bowl, add the spinach, chopped artichokes, cream cheese, mayonnaise, sour cream, mozzarella, Parmesan cheese, and garlic salt.  Mix until combined.
5. Place a heaping tablespoon of the spinach mixture into each cup and sprinkle with additional Parmesan cheese on top if desired.
6. Bake for 5-6 minutes or until mixture is hot and bread is golden brown.  Remove from muffin tins and serve.

• 24 slices of soft sandwich bread
• 1 (10 ounce) package frozen chopped spinach, thawed and drained well
• 1 (6 ounce) jar artichoke hearts, drained and chopped coarsely
• 6 ounces of cream cheese, softened
• 2 Tablespoons mayonnaise
• 2 Tablespoons sour cream
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic salt

Read more at http://www.the-girl-who-ate-everything.com/2013/12/spinach-artichoke-cups.html#QXL7wrXxKH1aytE5.99