Churro Pretzels

At some point over the past year, I developed a new found love of pretzels. It’s not that I didn’t like them before. I just wasn’t giving them the credit they deserved. Now I’m making up for lost time by finding ways to use pretzels for as many snacks and desserts as possible. It’s a wonderful thing.

I’ll keep this post short and sweet because the recipe in itself is short and sweet.
If you love churros (who doesn’t?) and pretzels (“”), this combines the two in salty, cinnamon-sugary bliss. This is a great snack to pack in a bag to get you through the workday, to set out at a party, to simultaneously satisfy your salty and sweet late night cravings (assuming I’m not the only one who gets those), to package up as a hostess gift, etc. It’s just a great recipe overall, and it’s easy enough for anyone to tackle successfully. The only change I made was to use 8 cups instead of 9 because I tend to like things like this with a heavier coating. Enjoy!

Recipe from Oh Sweet Basil

Ingredients

9 cups pretzels (about 1 bag of the minis)
1 1/2 cups cinnamon chips (found by the chocolate chips)
6 tablespoons unsalted butter
1 cup plus 1 tablespoon powdered sugar
1/2 cup plus 1 teaspoon sugar
3 teaspoons cinnamon
Parchment or wax paper

Instructions

Place the pretzels in a very large bowl.
In a small bowl, combine the powdered sugar, sugar and cinnamon and stir until even. Set aside.
Over
medium low heat, add the cinnamon chips and butter to a sauce pan and
stir continually. Remove from heat and quickly dump over the pretzels.
Using a large wooden spoon or rubber spatula, fold the cinnamon mixture
over the pretzels until evenly coated.
Quickly add the powdered sugar mixture and fold again. Spread out on parchment or wax paper to cool.

CARAMEL PECAN APPLE PIE

My husband had a pot-luck lunch at work (I swear that guy has more pot-luck lunches than anyone else I’ve ever met) anyways, he asked me to make an apple pie for it. I picked up the Pillsbury pie crust box and found this recipe on the other side. I tried it out and had my husband take it to work for reviews before I shared it with you. It got rave reviews so here you go.

INGREDIENTS

1 Box Pillsbury refrigerated pie crust – softened to room temperature
6 medium apples – peeled and thinly sliced
3/4 cup sugar
2 Tbs all purpose flour
3/4 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg

Topping

1/3 cup caramel ice cream topping
2-4 Tbs pecans

Preheat oven to 425 degrees F. Place 1 pie crust in an ungreased 9-inch pie pan/pie plate. Press firmly against the side and bottom.

Peel and slice apples and place in a large bowl. Mix together flour, cinnamon, nutmeg and salt. Place that on top of the apples and mix thoroughly.

Gently spoon apple filling mixture into crust-lined pie plate. Top with the second crust. Press firmly around the edges and imprint with fork (optional). Cut off any excess pie crust. Cut slits in the top of the pie crust.

Cover the edges of the pie crust with foil. Place pie in the oven for 40 – 45 minutes. After 20 minutes take the foil off the pie and allow to bake for the rest of the time.

Immediately after taking the pie out of the oven, drizzle caramel all over the top of the pie. Then top with the pecans and allow to cool.

Two cans (21oz each) of apple pie filling can be substituted for the apple filling.

FABULOUS CHICKEN SAUSAGE

HEAT 2T. AVOCADO OR OLIVE OIL IN A SKILLET. ADD 4 SLICED PEPPERS (I USED RED AND YELLOW) AND 1 SLICED ONION. PAN FRY UNTIL NICE AND BROWNED IN SPOTS.

LINE A JELLYROLL PAN WITH NONSTICK FOIL AND LAY THE PREMIO CHICKEN SAUSAGES ON IT. BROIL 10-12 MINUTES EACH SIDE UNTIL BROWNED. ADD TO PEPPERS AND ONIONS AND SERVE!