Candied Pecans

This is just a wonderful snack for the holidays or Tuesday! I always make a double batch because they are eaten right off the stone before they can cool! Just a fair warning...make the double batch.

1 egg white
1 cup brown sugar
1 tablespoon flour
1/8 teaspoon salt, in reality it's a little more than a pinch...
1 teaspoon vanilla
3 cups pecan halves

Heat the oven to 250F. Beat egg white until foamy, slowly beat in brown sugar mixed with flour. Add salt and vanilla, then fold in pecans. The pecans will not all be drenched but coated. Pour out on to a greased cookie sheet, I use my Pampered Chef large bar pan stone, it's very seasoned no need to grease. Bake for 45 minutes. Take out to cool, break apart if you need to. Store in Tupperware.

Makes: 3 cups of pecans or lots and lots of yummy goodness!
From: A combination of searches online and Better Homes and Gardens Cookbook

Mommy! What's for Lunch? Mondays- Pinwheels

Being a mom, there is always that question...about 11:30 every day. Most of the time it's I don't know...or the good ole sandwich, that's good, but sometimes you want to do something different. Miranda to the rescue!! I will try to make them all toddler friendly, since I have one! ;0) And hopefully it will inspire you to come up with some lunch fun for your kiddos using what's in the fridge & pantry!

What's in the house? Tortillas, spreadable herbed cream cheese, ham & cheddar cheese! Pinwheels! Take the tortilla, spread with cream cheese, lay 1 slice of cheese and 2 slices ham (it's ok if they over lap) take from one end and roll up tight. It's nice if you can wrap in plastic wrap for a few hours, but if not get a tight roll. Place seam side down & slice the end off and cut pinwheels. Each tortilla (8in) should make 8 pinwheels. Is it a sandwich? Yes...but not the same ole same ole. And as you can see a big hit!

From: Poffs Kitchen
Makes: 1 happy kid lunch or 8 appetizers

Soft Baked Pretzels

After having a constant craving for Auntie Anns pretzels my entire pregnancy with Anthony, I discovered that I can do it myself! I found this wonderful recipe on line at the food network, and of course I have tweaked it.

2 Tablespoons warm water, plus 1 1/3 cups warm water

1 package active dry yeast

1/3 cup brown sugar
5 cups flour, plus LOTS more for work surface
1/2 cups baking soda
kosher salt
butter, melted

In a large mixing bowl, mix 2 Tablespoons warm water with the yeast to dissolve it. Then stir into remaining water and brown sugar. Place bowl on a mixer with a dough hook, gradually add the flour and continue mixing until it forms into a ball. Turn out onto a working surface and knead the dough to make it smooth. Use enough flour on your surface so the dough isn't sticky.

Preheat the oven to 475F.

Butter 2 sheet pans I use my stones, they don't require any butter Bring 2 quarts of water with the baking soda to boil in a large saucepan. Cut dough up into golf ball size pieces. Roll out to at least 1/2 inch snakes that's what the boys call them. This is where it gets tricky...you can make these into any shape you want, a traditional pretzel, just leave it a snake, or for a fun twist make ABCs & 123s. For traditional pretzels: Form a U then cross the ends, twisting at the middle. Fold the ends back down to meet the U that is now an O and press to secure the dough.

Drop it into the boiling water for 30 seconds then fish it out. I normally make all of the pretzels at once, then drop them. If you are working with help you can make a few at a time. The pretzels will float when they are ready to be taken out, around 30 seconds. Place on the baking sheet, brush with butter, and sprinkle with salt. Bake for 8 minutes or golden brown. I brush with butter again once they are out, and cool on a wire rack.

These are wonderful just by themselves, dipped in cheese dip, or mustard.

Makes: 20 small pretzels or 14 medium pretzels

From: foodnetwork.com

Chocolate Covered Pretzels

A favorite of ours during the holidays or just because. Something about salty and sweet, it's just good!

1 bag pretzel rods

1 package almond bark or melting chocolate

sprinkles or decorations (opt)

wax paper

Melt chocolate in the microwave according to the directions on package. Be careful not to overheat or burn the chocolate, it will become clumpy.

Take a pretzel rod and dip in chocolate coating it as much as you want, we leave the bottom half most of the time. As the chocolate level goes down I use a spoon to coat. Decorate with sprinkles and lay on wax paper to set. If you are in a hurry you can put in the freezer to speed the process. I serve mine in cups for easy snacking! Store in Tupperware after you are done if there is any left! They are always a welcome treat in school lunches after the party!

Makes: 30+ snacks

From: Poff's Kitchen

Bacon Little Smoky Happiness

Brent came home raving about this one day from work one of his co-workers had made it for a potluck. We have come up with our own take on it.

1 package Little Smokies
1 pound bacon
lots of brown sugar
lots of toothpicks

Start with cutting the pound of bacon into 3rds. Take a little smokie and wrap a piece of bacon around it. Skewer with a toothpick and throw it into the crock pot! Repeat with remaining little smokies. Sprinkling with brown sugar in layers as you go. Sprinkle the top with brown sugar, cover and set to high for 3 hours or so. The bacon will cook...no worries

Makes: lots of happiness!
From: Kingery Family