Rand's Pretzels

Rand LOVES pretzels and sometimes we make them in the morning while everyone is gone. Here is our favorite recipe.....

3 cups flour
1 pkg or 1 TB yeast
1 TB sugar
1 tsp salt
1 cup warm water (115-125 degrees)
3 TB vegetable oil

2 TB baking soda

2 TB coarse salt

In mixer, attach bread hook. Stir together flour, yeast, sugar and salt. Add water and oil. Mix/knead until ball forms and dough clings to hook and sides of bowl are clean. (5-10 mins, you may need to add a scant amount of water or flour)

Remove ball and place in a greased bowl. Flip ball over so greased side is up. Cover with plastic wrap and let sit about 45 mins, or until doubled in size.

Remove ball to clean work surface and poke down. Cut into 10 equal pieces. Spray a few cookie sheets with non-stick spray.

Roll each piece into 20 inch strips. Keep other pieces covered with plastic wrap while working (unless you're super fast). Form into pretzels and place back onto cookie sheets. Cover again with plastic wrap (or a kitchen towel). Let rise about a half hour.

Preheat oven to 450.

Fill a large pan (8qt) about 2/3rds full of water and bring to a rolling boil. Add 2TB baking soda. Carefully with a  slotted spoon, boil pretzels 30 seconds on each side. Return them to baking sheet about 2" apart. Sprinkle with salt (or leave plain).

Bake about 15 minutes, until golden brown.

Eat warm. We like to brush with butter and sprinkle with cinnamon and sugar. 

*This only makes 10 pretzels. Trust me, you'll want more. I double it when I want enough for the whole family.

Smashed Salt and Vinegar Potatoes

Wait for it. Wait for it.

I saw these on TV and couldn't locate the recipe online so I tried to duplicate it. They turned out WONDERFUL!!! So here is what I did.

Baby potatoes (about 1-2 inches in size, I used the mixed bag of red, yellow and purple potatoes from Costco)
4 quarts Water
2-2 1/2 cups Iodized Salt
Pepper
Olive Oil
Malt Vinegar

Bring 4 quarts of water to a boil. Add 2 1/2 cups (yes, I said CUPS) of salt and potatoes (about 4 lbs). Boil about 20-30 minutes until tender.

Drain potatoes and allow potatoes to dry out on a towel for about 10 minutes or more.

Prepare a large jelly roll pan by coating with about 1/2 cup of Olive Oil.

Preheat oven to 500 degree and move rack to middle/top position (not the very top and not the very middle)

Place potatoes in oil and smash with the bottom of a measuring cup or glass until they are about 1/2 inch thick (they will break open obviously, see photo). Spread them out so they aren't touching (I did 2 pans worth). Drizzle or brush malt vinegar over potatoes. (I used about 3 TB). Sprinkle with pepper.

Bake for 30 minutes. Remove from oven and brush/drizzle with vinegar again.

ENJOY!!

Chocolate Chip Muffins

Mix:
2 cups brown sugar
1 tsp vanilla
1 can of pinto beans (drain off juice, refill with water, and puree in blender)

Add:
2 cups flour
1/4 tsp baking soda
1 tsp baking powder
1 tsp salt

Mix. Add 1/2 cup mini choco chips.
Bake at 350 'til done.

Makes 24 muffins.

1 = 3pts
2 = 5pts

This recipe was 100% created by me. I was looking for a WW friendly version of blonde brownies. They turned out quite well although a little higher in points than I was looking for. They are however, very low in fat (the only fat is in the chocolate). They passed the kid test! Let me know if you try to make them, what you think!

Black Bean and Corn Salsa

*****I have received NUMEROUS questions about this recipe questioning it's safety*****

I'm not a professional "canner" but here is my outlook. I've been canning this several times a year for the past 5 years. That being said, it usually doesn't last more than a few months in my cupboard. Beginning 2 years ago, I too thought it would be safer to pressure can this, so I have been. I believe it's safer this way. If you don't pressure can, I would recommend processing longer like 75-90 minutes depending on elevation. (I used to waterbath/steam for 25 minutes at 4500 ft elevation) however, longer cook time will overcook the tomatoes and make it not as yummy. That being said, I've never had problems with myself or kids getting sick. So I say, use the recipe, can it how you feel safe! If you do decide to use a pressure canner, I process for 15 min. I got the recipe years ago on another website and re-posted to add the changes that I made. Best of luck!!!

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped (I use sweet onions)
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
1 cubanelle pepper, chopped
6 garlic cloves, minced
1 teaspoon cumin
1 teaspoon black pepper
1/8 cup canning salt (if you dont have canning salt, you can use sea salt)
1/3 cup vinegar
1 (15 ounce) tomato sauce
1 (12 ounce) tomato paste
1 (15 ounce) black beans, drained and rinsed
2 cups frozen corn or canned or fresh

mix in a big pot and heat it up because you want to pack the salsa in jars while it's hot. i bring to a boil (if you can call it that) for about 5+ minutes.

eat fresh or pressure can for 75-90 minutes. (original recipe says, "can in prepared hot jars and process via water bath or steam for 10 mins, 5 additional minutes for every 1000 ft above sea level.")

i add 2 T of lemon juice and 2 T of sugar to mine... but this is totally optional. i also throw in what i have as far as pepper go. i put in a total 6 cups combined onions, peppers and jalapenos, green chilies, etc. i also put in twice the amount of corn and black beans... the first i time i put in what the recipe says and the salsa was yummy but all agreed that it needed more corn and beans.... happy canning!

makes 4-5 quarts or 7-9 pints (depends on how much corn, beans and peppers you use)

Maryland Crab Cakes

1 lb crab meat (imitation is fine)
1 cup seasoned bread crumbs
1 large egg
1/4 cup mayo
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. Worcestershire sauce
1 tsp. dry mustard
butter or frying oil

Chop crab meat (remove cartilage if you're using fresh crab). In a bowl, mix bread crumbs, egg, mayo and seasonings. Add crab meat and mix gently and thoroughly. If mixture is too dry, add a little more mayo. Shape into desired size cake (about 8-10 for smaller and 6 for larger) Cook cakes in frying pan in just enough fat to prevent sticking, until browned on both sides (about 5 min on each side.

YUM... no topping/dip necessary!!

Foccaccia Bread

2 3/4 cup flour
1 tsp salt
1 tsp white sugar
1 tbls yeast
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried basil
1 pinch black pepper
1 tlbs vegetable oil
1 cup warm water
2 tbls olive oil
grated mozzarella cheese
grated parmesan cheese

Stir together dry ingredients and seasonings. Mix in the vegetable oil and water.
Knead bread in mixer until dough cleans sides of bowl.

Place in greased bowl turning to grease top and let rise about 20 minutes.

Preheat oven to 450. Punch dough down and spread on stone or greased baking sheet. Pat in 1/2 inch thick rectangle, circle, whatever your fancy! Brush top with olive oil and sprinkle with cheeses.

Bake for 15 minutes or until golden brown. Serve warm.

PS. This replaces garlic bread beatifully. It has a strong flavor that goes well with the italian dishes. Its fast and easy, so enjoy!

1 Point Desserts

#1 Golden Haystacks

12 oz Hershey’s Cookies n cream candy bars
3 cups General Mills Fiber One

1. Unwrap candy and place in microwave-safe bowl. Melt candy in microwave on HIGH for 1 minute, stir and nuke for 1 minute more. Stir in cereal.

2. Drop mixture by 26 spoonfuls onto a wax paper-lined baking sheet. Freeze for 15 minutes or until firm. Store leftovers in the fridge.

#2 Fudge

15 oz can pinto beans, rinsed and drained
1 cup cocoa
¾ cup butter, melted
1 tbls vanilla
7 ½ cups powdered sugar
1 cup walnuts

In a microwave safe dish, mash beans with a fork until smooth; cover and nuke for 1 ½ minutes or until heated through.

Add cocoa, butter and vanilla. Mixture will be thick.

Slowly stir in sugar; add nuts.

Press into a square pan coated with non stick spray.

Cover and refrigerate until firm. Cut into 81 1 inch pieces.

1 point without nuts
2 points with nuts

#3 Pumpkin Cookies

1 Spice cake mix
1 15 oz can pumpkin
2/3 cup mini chocolate chips

Mix cake mix and pumkin well. Add chips. Bake in 350 oven for 10-15 min. Makes 46.

#4 Mock Turtles

1 13oz bag of rolos
60 checker board pretzels (or mini-twist)
60 pecan halves

Preheat oven to 325. Line a cookie sheet with parchment paper or foil. Place pretzels on cookie sheet. Unwrap rolos. Place 1 rolo on each pretzel. Bake for about 4 minutes. Remove from oven and gently press one pecan half into the top of each, gently spreading the rolo to the edges of the pretzel. Let cool for 10 minutes. Then place cookie sheet in fridge to set (about 30).

#5 Brownies

1 can black beans
1 fudge brownie mix

Drain beans and rinse in can. With bean still in can fill with water to the top. Pour into blender and puree. Add to cake mix and stir well. Pour into 9x13 pan or muffin tins. Bake at 350 until done. Makes 24 brownies.

WW Egg Nog

8 cups non fat milk
1 4 serving box sugarfree fatfree white chocolate pudding
1/2 cup splenda
1 tsp nutmeg

In milk carton, combine pudding and 2 cups of milk. Shake and let sit for a few minutes. Add the rest of the milk, splenda and nutmeg. Shake and enjoy.

1 cup = 2 points

Fried Green Tomatoes

Core and slice about 3 large unpeeled green tomatoes (about 1/4 inch thick). Salt and pepper sliced tomatoes and let sit for about 10 minutes.


There are four dips

#1 Buttermilk (or half and half, or just milk)

#2 flour

#3 2 eggs, beaten

#4 breading (bread crumbs and or corn meal) I use a mixture of both, mostly bread crumbs, and I dump some spices in... like paprika, garlic salt, or cayenne, whatever your fancy.

Dredge slices one by one in the four dips (in order presented) and place in hot oil (about 1/4 cup of olive oil, you'll need to replenish for next batch). Cook on each side for about 5-6 minutes. Optional-- you can place a piece of jack or cheddar cheese atop each piece.

Serve with favorite creamy dressing.... I like sour cream. But Ranch or Blue cheese work as well. Enjoy!!!

Monkey Brains

3 tubes of refrigerated biscuits

1 cube butter, melted

1 1/2 cup sugar

1/4 cup cinnamon

In one bowl melt butter. In another bowl combine cinnamon and sugar. Individually dip biscuits in butter, then in cinnamon and sugar. Place biscuits in bundt pan. Bake at 350 for 30 minutes... enjoy!!! Totally fattening, but a total crowd-pleaser and totally EASY!

Hot Artichoke Dip

1 8oz can artichoke hearts, chopped slightly and drained
4 oz grated Swiss cheese
¼ cup parmesan cheese
1 8 oz pkg cream cheese, softened
½ cup mayonnaise
1 tbls Worcestershire sauce
¼ tsp black pepper

Combine all ingredients thoroughly. Place in shallow baking dish. Bake at 325 for 15-20 min (until slightly brown). Serve with crackers or French bread.