BUTTERY SOFT PRETZELS

Julie Baldwin, Devin Baldwin, Recipe #16 (from www.allrecipes.com)

INGREDIENTS (Nutrition)
4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil

1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping

DIRECTIONS
In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water.

Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.

When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.

Bake in preheated oven for 8 minutes, until browned.

EASY CHEESE BALL

Julie Baldwin, Devin Baldwin, Recipe #21 (from www.allrecipes.com)

INGREDIENTS (Nutrition)
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 1/2 cups shredded Cheddar cheese
1 1/2 cups chopped pecans

DIRECTIONS
In a medium size bowl, mash cream cheese. Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts.
Refrigerate covered until ready to serve. Yum!

APPLE SQUARES

Julie Baldwin, Devin Baldwin, Recipe #18 (from www.allrecipes.com)

INGREDIENTS (Nutrition)
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup chopped apple
1/2 cup finely chopped walnuts
2 tablespoons white sugar
2 teaspoons ground cinnamon

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside.

In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars.

Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.

CHEX MIX WITH CARMEL TOPPING

Lael Henderson, Recipe #8

Melt 1 cube of margarine or butter (1 ½ cubes)
1/4 cup light Karo syrup (1/3 cup)
2/3 cup white sugar (1 cup)
1 Teaspoon vanilla (1 ½ Teaspoon)
Boil for 2 ½ minutes and then pour over one box of Chex.
Store in a plastic container to keep soft.

(See measurements in parenthesis to do 1 ½ sauce recipe when using the largest box of Chex)

This is one of our favorite "snacks"

CHEX MUDDY BUDDIES

Julie Baldwin, Devin Baldwin, Recipe #7

Ingredients:
1 cup semisweet chocolate chips or butterscotch chips
½ cup peanut butte
r¼ cup butter or margarine
1 teaspoon vanilla
9 cups Chex cereal (any variety)
1 ½ cups powdered sugar

Directions:
1. 1 1-quart microwavable bowl, microwave chocolate chips or butterscotch chips, peanut butter and butter uncovered on high for 1 minute. 2. Stir
3. Microwave 30 seconds longer or until miter can be stirred smooth.
4. Stir in vanilla.
5. In large bowl, place cereal. Pour mixture over cereal, stirring until evenly coated.
6. Pour into 2-gallon food-storage plastic bag.