RECIPE: Chocolate Covered Pretzels

These versatile treats make a great snack for any occasion or holiday! 

Example pretzels provided by Brittney

By simply using different colored chocolate and sprinkles, you can create a themed treat for any holiday or occasion- White chocolate dyed orange and purple with yellow and green sprinkles for Halloween, white chocolate with red and green sprinkles for Christmas... The possibilities are endless. They're also a hit with the kids!

INGREDIENTS:

1 bag White Chocolate Chips
1 bag Pretzel Twists
Garnish Candies: Colored Sugar, Sprinkles etc.
Food Coloring (if desired)
Wax Paper

Lay sheets of wax paper on your work surface. Melt chocolate in a large glass mixing bowl in the microwave- Heat for 2 minutes, stir, heat and additional 2 minutes. Chocolate should be easy to stir and all chips completely melted. Add food coloring at this time, mix thoroughly.

Use tongs to dip pretzels into chocolate, lightly tapping the tongs on the edge of the bowl to remove excess chocolate. Lay pretzels on wax paper and lightly sprinkle with garnish candies.

Let pretzels completely cool before storing in an airtight container. 1 bag of chocolates makes appx. 4 doz pretzels.

RECIPE: Shrimp Cocktail Cheese Ball

This tangy, spicy cream cheese based cheese ball is simple to prepare, and can be made a day ahead. 

I made this cheese ball as a dish to pass for our 4H Holiday Party tonight, which has been cancelled due to arctic wind chills and impending snow storm. While we're pretty bummed our first meeting was cancelled, we get to enjoy this tasty snack ourselves by the fire tonight!

INGREDIENTS

2 8 oz pkg Cream Cheese, softened

2 Tbsp. Mayonnaise

1/2 c. Cocktail Sauce, divided

2 Tbsp. Franks Red Hot

1/3 c. Shrimp, minced

2 green onion, minced

Blend cream cheese, mayo, 1/4 c cocktail sauce and Red Hot. thoroughly. Add shrimp and onions, mix thoroughly. Form mixture into a ball or desired shape and chill for at least 2 hours before serving. Pour remaining 1/4 c. cocktail sauce over cheese ball before serving. Garnish with lettuce leaves and a whole shrimp if desired. Serve with your favorite crackers. 

RECIPE: Chili Nacho Dip

This portable 3 ingredient dip makes a tasty dish-to-pass for holiday parties and sports watching! 

I have taken this dip to multiple get-togethers over the years. It's always a big hit! It can be made up beforehand and heated at your destination. Especially handy for those of us who drive an hour or more to friends' and relatives' homes!

INGREDIENTS:

2 8 oz. Pkg Cream Cheese, softened
2 Cans Chili, No Beans
8 oz Pkg Shred Cheddar Cheese

PREPARATION:

Spread softened cream cheese evenly in the bottom of a rectangular baking dish. (You can lightly heat the cream cheese in the dish in the oven for a few minutes to improve spreadability, using a rubber spatula works very well.) Layer chili over cream cheese, lightly spread over the cheese, sprinkle cheddar cheese evenly on top. Bake on 350 for about 15-20 minutes, or until cheddar topping is bubbly and melted. Serve with nacho chips.

*For portability, a baking dish with a lid and insulated carrier is recommended. They are relatively inexpensive. This one's identical to mine: Pyrex Portable 4-Piece Set

RECIPE: Zesty Salsa

This salsa was a big hit at holiday parties this past year. Just the right amount of tang vs. zing! 

I originally found this recipe in the instruction booklet that came with my Presto Pressure Canner. I tweeked it by specifying jalapeno peppers, and adding Tabasco for an extra kick.

INGREDIENTS:

10 c. Tomatoes, peeled/cored/seeded/chopped (about 6 lbs.)

5 c. Green Peppers, chopped/seeded (2 lbs.)

5 c. Onion, chopped (1.5 lbs.)

2 1/2 c. Jalapeno Peppers, chopped/seeded (1 lb.)

1 1/4 c. Apple Cider Vinegar

3 Cloves Garlic, minced

2 Tbsp. Cilantro, minced

1 Tbsp. Salt

1 tsp. Tabasco

Combine all ingredients in a large saucepot. Bring salsa to a boil, reduce heat and simmer for 10 minutes. Ladle hot salsa into jars leaving 1/4" headspace. Process in a hot bath canner for 15 minutes. Yields 6 pints.

*For larger batches, we use a Norpro Sauce Master with a Salsa Screen attachment to process the tomatoes. Simply rough chop the tomatoes, throw them in the hopper, turn the crank and DONE!