Spicy Pretzels

I've never been a true fan of pretzels... but let me tell you... these are addicting.  A girl I work with named Gwynne found this recipe on allrecipes.com & brought them to work one day & well I've been hooked ever since.

So here's the recipe so everyone else can get addicted too!

Ingredients

1 teaspoon ground cayenne pepper
1 teaspoon lemon pepper
1 1/2 teaspoons garlic salt
1 (1 ounce) package dry Ranch-style dressing mix
3/4 cup vegetable oil
1 1/2 (15 ounce) package mini pretzels

Directions

In a small bowl, mix together cayenne pepper, lemon pepper, garlic salt, ranch-style dressing mix and vegetable oil.

Place pretzels in a large, sealable plastic bag. Pour in mixture from bowl. Shake well. Allow pretzels to marinate in the mixture approximately 2 hours before serving. Shake occasionally to maintain coating.

I actually let mine set for 10 hours, shaking occasionally & this let everything completely bond to the pretzels better in my opinion.

Hope everyone else gets addicted like I am.  I just made my second batch this week!

Hodge Podge

I got this recipe from Sarah, a girl I worked with at an old job.
I made it for the first time last night & YUM!

Hodge Podge

Brown 1 lb hamburger meat

Then add
2 cans of rotel
2 can of Minestrone soup
2 cans of Ranch Style beans
1 can of corn
And ¼ of Velveeta brick

I actually put 2 cans of corn & only 1 can of Ranch Style beans & a little more Velveeta, because Fred doesn't like beans that much & it was very yummy!

Everyone really needs to try this... it's very simple... very quick & very good!

Cracker Barrel Hashbrown Casserole

If you haven't had the hasbrown casserole from Cracker Barrel then you seriously need to, because it's awesome! I happened to find the recipe for it online & I've made it several times now & it's turned out great! Just thought I would share the recipe.

Cracker Barrel Hashbrown Casserole

2 lbs. frozen hashbrowns
1/2 cup melted butter
1 can cream of chicken soup
1 pt. sour cream
1/2 cup chopped onion
2 cups grated cheddar
1 tsp. salt
1/4 tsp. pepper
2 cups crushed cornflakes
1/4 cup melted butter

DEFROST hashbrowns

COMBINE next 7 ingr. and mix with hashbrowns

PUT all in a 3 qt. casserole

SAUTE cornflakes in butter and sprinkle on top

COVER and BAKE at 350 for about 40 min

My friend Krissy suggested to use Frosted Flakes instead of regular corn flakes & I really liked it better when I made it that way. Just a little suggestion.

Pioneer Woman - Apple Dumplings

I stole this recipe off The Pioneer Woman... for those who haven't ever read her blog or visited her website before... you have no idea what your missing out on! I will warn you though, her website is very addicting! Here's the link for this recipe, she has lots of pictures & stuff: http://thepioneerwoman.com/cooking/2008/02/apple_dumplings/

Let me just say that after the first time I made this recipe I was addicted to it & it was a complete hit w/everyone who tried it. It's so easy to make too, which is right up my alley. I would recommend it to everyone in th entire world! This is one of those recipes that is to die for... TRUST ME!

Apple Dumplings

2 Granny Smith Apples

2 cans of crescent rolls

2 sticks of butter

1 1/2 cups of sugar

1 teaspoon vanilla

cinnamon

1 can of Mountain Dew

1. Peel and core apples
2. Cut apples into 8 slices each
3. Roll each slice in a crescent roll
4. Place in 9x13 buttered pan
5. Melt butter, than add sugar and barely stir
6. Add vanilla, stir and pour over apples
7. Pour Mountain Dew around the edges of the pan
8. Sprinkle with cinnamon
9. Bake at 350 degrees for 40 minutes
10. Serve with ice cream and spoon some of the sweet sauces from the pan over the top

Olive Garden's - 5 Cheese Ziti Al Forno

So I'm totally addicted to this recipe I found. I first ate it at the Olive Garden & once I found the recipe online, I've been making it ever since. I actually think this one tastes better then the one at Olive Garden... I don't know why, but to me it just does. And seriously... if I can make this... then anyone can. I totally feel like a gourmet chef when I make this! ha ha

Olive Garden's - 5 Cheese Ziti Al Forno

FOR THE ZITI SAUCE:

4 cups tomato sauce

2 cups Alfredo sauce

1/2 cup ricotta cheese

1/4 cup mozzarella cheese, shredded

3 tablespoons fontina cheese, shredded

1 teaspoon garlic pepper

1/2 teaspoon garlic powder

FOR THE ZITI TOPPING:

3 cups mozzarella cheese, shredded

1/2 cup Italian breadcrumbs

3 tablespoons Romano cheese, grated

3 tablespoons Parmesan cheese, grated

1 tablespoon fresh garlic, chopped

3 tablespoons vegetable oil

3 tablespoons fresh Italian flat-leaf parsley, chopped

REMAINING INGREDIENTS:

1 pound dry ziti pasta

1 cup mozzarella cheese, shredded

PREPARE THE ZITI SAUCE:

Combining all ingredients for the Ziti Sauce in a large bowl; cover and refrigerate until ready to use.

PREPARE THE ZITI TOPPING:

In a medium-size bowl, whisk together the first four ingredients for the Ziti Topping. Add the garlic, oil, and parsley and mix until thoroughly blended. Cover and refrigerate until ready to use.

WHEN READY TO PREPARE THE WHOLE DISH:

Preheat oven to 375 degrees F. Spray a 13-by-9-inch baking dish or large casserole with non-stick spray. Prepare the pasta according to package directions. Pour 1/2 cup of prepared ziti sauce into the prepared dish, and spread it evenly over the bottom using a spoon. When pasta has finished cooking, drain the water and pour the hot pasta into the bowl of remaining sauce. Mix thoroughly; pour into the baking dish. Spread 1 cup of shredded mozzarella over the pasta and sauce mixture. Top the mozzarella with the prepared Ziti Topping, spreading evenly. Place pan on center oven rack and bake until top is golden brown and cheese is bubbling, about 30 to 40 minutes. Remove and serve immediately.

Servings: 6 to 8

From: Olive Garden Restaurant

Charleston's - Baked Potato Soup

Ok, this recipe has the key to my heart... I have to admit I'm in love with Charleston's Baked Potato Soup & I have been for a number of years now. Although I wouldn't dare tell my mom that I'm in love with someone else's potato soup, but well it can be our little secret. One day I do plan on making it for her, just to see what she thinks. Can everyone say YUMMY!

Charleston's - Baked Potato Soup

1 1/2 cans chicken broth
1/2 cup water
1 tablespoon minced onion
1/8 teaspoon oregano
1/8 teaspoon parsley
5 tablespoons butter, melted
5 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups half and half
4 cups cubed potatoes with or without skins

GARNISHMENTS:
sliced green onions
crisp cooked bacon bits
cheddar cheese

In large pan, mix chicken broth, water, minced onions, oregano, and parsley. Bring to a boil; simmer 5 minutes.

Add melted butter, stir in flour slowly, and add salt and pepper. Stir in half and half; cook until bubbly.

Add potatoes. Cook until done over low to medium heat, stirring occasionally. If cooked too fast, the soup will burn before potatoes cook thoroughly.

Garnish each bowl with the chopped onion, crisp cooked bacon, and grated cheese.