Pretzel Nuggets

What’s Cooking in Gail’s Kitchen? Equal Measures: Pretzel Nuggets! Anyone who has been to an outlet mall, movie theater complex, or shopping center may have been seduced by the tantalizing aroma of freshly baked pretzels. How about those wonderful travel cups of soft buttery nuggets speared with a wooden pick? Who can resist? Especially with a side of gooey molten cheese? Here’s a shortcut to making a batch at home in your own kitchen. It’s all about portion control to keep it real. The next time you’re at the grocery, pick up a tube of refrigerated biscuit dough. You can thank me later.

PRETZEL NUGGETS

Ingredients:

1 tube refrigerated biscuit dough, 8-count

1/4 cup baking soda

1 egg, beaten

1-2 teaspoons Everything But Bagel Seasoning*

1 tablespoon coarse sea salt

Instructions:

Preheat the oven to 425°. Line a baking sheet with parchment paper. Cut each biscuit slice into quarters. Roll each quarter into a ball. Bring 4 cups of water to a boil in a 2 1/2 quart pan. Slowly stir in baking soda. Reduce the heat to a simmer. Drop the biscuit dough rounds into the water. Avoid overcrowding by working in batches. Cook dough for one minute. Remove with a slotted spoon and place on parchment paper-lined baking sheet. Brush with beaten egg to assist browning. Sprinkle with Everything But Bagel seasoning. Finish with coarse sea salt. Bake 15-20 minutes until pretzel nuggets are golden brown. Repeat with remaining dough. Cool pretzel nuggets on a wire rack. Serve with cheese dip.

*To make your own Everything But Bagel Seasoning, click the link below.

https://snapshotsincursive.com/2018/07/17

Impromptu Pretzel Crust Pecan Pie

What’s Cooking in Gail’s Kitchen? The Color of Food: Impromptu Pretzel Crust Pecan Pie! Sometimes a crunchy pie crust satisfies primal needs. After all, it’s second nature to crave foods that sound good when you bite into them. Admit it, we like different tastes. The desire for crispy and crunchy foods never seems to grow old. Because we associate tastes and aromas with feelings, our brain is already satisfied before the first bite. Combine sweet and salty for the ultimate dessert experience. Crunch away.

IMPROMPTU PRETZEL CRUST PECAN PIE

Ingredients for Crust:

1 1/4 cups pretzel crumbs

2 tablespoons corn starch

3 tablespoons sugar

7 tablespoons butter, melted

Ingredients for Filling:

6 tablespoons butter, cut into chunks

1 cup dark brown sugar, firmly packed

1 cup light corn syrup

1 tablespoon sea salt

3 eggs, lightly beaten

2 cups pecans, chopped

Instructions:

Preheat oven to 350°. Combine pretzel crumbs, corn starch, sugar, and melted butter in a medium bowl. Stir well. Press evenly into a 9” pie plate, making sure the sides and bottom are covered. Put pie plate on a baking sheet and bake 10 minutes until crust is firm. To prepare filling, take a medium saucepan. Combine butter chunks, brown sugar, corn syrup, and sea salt. Bring to a boil, stirring constantly. Remove from heat and cool. Whisk in beaten eggs. Fold in chopped pecans. Pour mixture into pretzel crust. Bake 50 minutes. Cool completely before serving.

Nutella Fudge Brownies

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Nutella Fudge Brownies! If you haven’t been introduced to Nutella lately, allow me to take a moment to introduce you. Nutella is a distant cousin to peanut butter, the difference being its two main ingredients of heart-healthy hazelnuts and nutritious cocoa chocolate. Like peanut butter, portion control is key. That being said, love it or leave it. A little Nutella goes a long way, in my opinion. I topped a batch of fudge brownies with Nutella frosting and crushed salted pretzels for a super-yummy dessert. I have grandkids, after all, and my job is to spoil them silly.

NUTELLA FUDGE BROWNIES

Ingredients for Pretzel Crust:

1 1/2 cup pretzels

1/3 cup brown sugar

3 tablespoons butter, melted

Instructions:

Preheat oven to 350°. Spray an 8″x8″ square pan with nonstick oil. Set aside. Using a food processor, pulse pretzels into small pieces. Add brown sugar and pulse until mixed. Pour in melted butter and continue until mixed. Press pretzel mixture into prepared pan. Bake 12-14 minutes until crust is firm. Remove and set aside.

Ingredients for Fudge Brownies:

1/2 cup flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon sea salt

1 cup sugar

1/2 cup butter, melted

2 eggs

1/2 teaspoon vanilla extract

1/3 cup Nutella Hazelnut Spread

Ingredients for Frosting:

1/3-1/2 cup Nutella Hazelnut Spread

Crushed pretzels for garnish

1 teaspoon coarse sea salt

Instructions:

In a medium mixing bowl, combine flour, cocoa, baking powder, and sea salt. Set aside. In a larger mixing bowl, combine sugar and melted butter, stirring thoroughly. Add one egg. Mix well. Repeat with second egg. Add vanilla extract and 1/3 cup Nutella Hazelnut Spread. Stir until smooth. Slowly add dry ingredients, mixing well. Pour batter onto prepared crust. Spread evenly. Bake 30-35 minutes, or until a cake tester comes out clean. Allow fudge brownies to cool 30 minutes. Frost with Nutella Hazelnut Spread, according to taste. Garnish with crushed pretzel pieces and sea salt.

Pretzel Nuggets

Experience the Holidays: Pretzel Nuggets! Anyone who has been to an outlet mall, movie theater complex, or shopping center may have been seduced by the tantalizing aroma of freshly baked pretzels. How about those wonderful travel cups of soft buttery nuggets speared with a wooden pick? Who can resist? Especially with a side of gooey molten cheese? Here’s a shortcut to making a batch at home in your own kitchen. It’s all about portion control to keep it real. The next time you’re at the grocery, pick up a tube of refrigerated biscuit dough. You can thank me later.

PRETZEL NUGGETS

Ingredients:

1 tube refrigerated biscuit dough, 8-count

1/4 cup baking soda

1 egg, beaten

1-2 teaspoons Everything But Bagel Seasoning*

1 tablespoon coarse sea salt

Instructions:

Preheat the oven to 425°. Line a baking sheet with parchment paper. Cut each biscuit slice into quarters. Roll each quarter into a ball. Bring 4 cups of water to a boil in a 2 1/2 quart pan. Slowly stir in baking soda. Reduce the heat to a simmer. Drop the biscuit dough rounds into the water. Avoid overcrowding by working in batches. Cook dough for one minute. Remove with a slotted spoon and place on parchment paper-lined baking sheet. Brush with beaten egg to assist browning. Sprinkle with Everything But Bagel seasoning. Finish with coarse sea salt. Bake 15-20 minutes until pretzel nuggets are golden brown. Repeat with remaining dough. Cool pretzel nuggets on a wire rack. Serve with cheese dip.

*To make your own Everything But Bagel Seasoning, click the link below.

https://snapshotsincursive.com/2018/07/17

The Sherman in Batesville, Indiana

Dining Outside the Home: The Sherman in Batesville, Indiana. When a stay-cation makes sense to remain close to home, wander down the road a piece to The Sherman. Nestled in the rolling hills of southern Indiana, step over the threshold of this quaint inn and eatery. You may be taken aback by the lively music and intermittent laughter coming from the Black Forest Bar. Peek around the corner. Rub your eyes and look again. The deep dark interior almost resembles a magical forest where fairy tales come true. Do the walls have eyes? Enter if you dare. Check out that giant pretzel. The couple with their heads huddled together are nibbling on it as though they were Hänsel and Gretel. This is just one of many appetizers for dipping pleasure with gourmet mustards and bier cheese. The crafted cocktails and extensive beer selection complement house-baked specialties with Bavarian leanings. Go early, stay awhile, and above all…share dishes. The German-style food is so spot on, you’ll want to eat your fill…and then some.

German Pretzel Burger

What’s Cooking in Gail’s Kitchen? Elevated Edibles: German Pretzel Burger! One glance at this plate will have you snapping your head back in a double-take. What appears to be a classic burger suddenly reminds you of something else. Could it be the bun? The “x” on top is a dead giveaway as well as the deeply browned glossy finish. That’s because it’s a pretzel bun. Oktoberfest wouldn’t be the same without these signature foods: soft pretzels, aromatic sauerkraut, buttery cheese, and tepid beer. Are you up for the culinary adventure? Climb aboard the passenger train. Que Será, Será…Whatever will be, will be.

GERMAN PRETZEL BURGER

Ingredients:

4 quarter-pound frozen ground beef patties, thawed

4 slices Swiss cheese

4 pretzel burger buns, sliced

4 tablespoons butter

14-ounce can shredded sauerkraut, drained

4 leaves romaine lettuce

Dijon mustard, as condiment

Instructions:

Prepare hamburger patties per package directions. Top with a slice of Swiss cheese. Set aside. Butter tops and bottoms of pretzel buns. Place buttered side down in a warmed iron skillet over medium heat. Heat until buns are toasted golden brown. Warm sauerkraut in a covered microwave-safe dish for 1 minute on High. To assemble burgers, place a romaine lettuce leaf on the bottom bun. Transfer a burger with Swiss cheese to place over lettuce. Spoon sauerkraut on top. Season with Dijon mustard. Replace lid of pretzel bun. Repeat with remaining ingredients. Enjoy!

Pretzel Nuggets

What’s Cooking in Gail’s Kitchen? Equal Measures: Pretzel Nuggets! Anyone who has been to an outlet mall, movie theater complex, or shopping center may have been seduced by the tantalizing aroma of freshly baked pretzels. How about those wonderful travel cups of soft buttery nuggets speared with a wooden pick? Who can resist? Especially with a side of gooey molten cheese? Here’s a shortcut to making a batch at home in your own kitchen. It’s all about portion control to keep it real. The next time you’re at the grocery, pick up a tube of refrigerated biscuit dough. You can thank me later.

PRETZEL NUGGETS

Ingredients:

1 tube refrigerated biscuit dough, 8-count

1/4 cup baking soda

1 egg, beaten

1-2 teaspoons Everything But Bagel Seasoning*

1 tablespoon coarse sea salt

Instructions:

Preheat the oven to 425°. Line a baking sheet with parchment paper. Cut each biscuit slice into quarters. Roll each quarter into a ball. Bring 4 cups of water to a boil in a 2 1/2 quart pan. Slowly stir in baking soda. Reduce the heat to a simmer. Drop the biscuit dough rounds into the water. Avoid overcrowding by working in batches. Cook dough for one minute. Remove with a slotted spoon and place on parchment paper-lined baking sheet. Brush with beaten egg to assist browning. Sprinkle with Everything But Bagel seasoning. Finish with coarse sea salt. Bake 15-20 minutes until pretzel nuggets are golden brown. Repeat with remaining dough. Cool pretzel nuggets on a wire rack. Serve with cheese dip.

*To make your own Everything But Bagel Seasoning, click the link below.

https://snapshotsincursive.com/2018/07/17

Open-Faced Pulled Pork BBQ Sandwiches

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Open-Faced Pulled Pork BBQ Sandwiches! Stretch Summer to its limit with this popular sandwich that has maximum flavor on a toasted pretzel bun. Pile it high with tangy cole slaw and a dill pickle spear on the side for a satisfying meal. Once you combine the shredded pork with the barbecue sauce, keep it warm in the crockpot and savor the aromas filling the house.

OPEN-FACED PULLED PORK BBQ SANDWICHES

Ingredients:

3-4 pound boneless pork roast prepared as directed from the segment Kalua Pork Roast https://snapshotsincursive.com/2015/05/27

Leftovers can be frozen and used later to make something incredible like today’s special.

Add 1 cup of your favorite bottled barbecue sauce to the shredded pork. Simmer to blend flavors. Or…..make the sauce yourself!

BBQ SAUCE:

1/4 cup tomato paste

1/4 cup water

1/2 cup chili sauce

1/2 cup brown sugar

2 tablespoons apple cider vinegar

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon cracked black pepper

2 tablespoons lemon juice

1 tablespoon liquid smoke

Instructions:

In a 2-quart saucepan, heat all ingredients to boiling. Reduce heat. Simmer uncovered for 10 minutes, stirring occasionally. Add more water if needed. Mix with pulled pork to blend flavors. Keep warm.

Peanut Butter Chocolate Hummus

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Peanut Butter Chocolate Hummus! You don’t have to be vegan to appreciate the benefits of hummus, especially this version. It’s more like a reward than a punishment. The peanut-ty taste combined with dark chocolate makes it only a few steps removed from eating a candy bar. But that’s where the dippers come in handy to turn it into a healthy appetizer or afternoon snack. Think celery, gluten-free pretzels, and juicy apple slices. I couldn’t resist a dollop of hummus between two shortbread cookies. Graham crackers would work just as well. Think of the fun you’ll have coming up with more ways to “spread the joy”!

PEANUT BUTTER CHOCOLATE HUMMUS

Ingredients:

15-ounce chickpeas, drained and rinsed

1/4 cup natural peanut butter, creamy

1/4 cup pure maple syrup

3 tablespoons milk

2 tablespoons cocoa powder

2 teaspoons vanilla extract

Instructions:

Once chickpeas are drained and rinsed well, add to a food processor. Pulse to mix. Combine remaining ingredients: natural peanut butter, pure maple syrup, milk, cocoa powder, and vanilla extract. Blend together until hummus is smooth, scraping down the sides as needed. Transfer mixture to a covered dish. Refrigerate one hour. Serve with pretzel sticks, apple slices, shortbread cookies, and celery.