Auntie Anne’s™ Cinnamon Sugar Pretzel Bites with Cream Cheese Dipping Sauce

Ingredients:

1 (1/4 oz) pkg active dry yeast
1 cup warm water, 110 degrees
2 Tbsp granulated sugar
2 Tbsp packed light-brown sugar
1 Tbsp vegetable oil
1 tsp salt
1 1/2 cups bread flour
1 to 1 1/4 cups all-purpose flour, plus more for dusting
3 cups hot water
1/4 cup baking soda

Coating:

1/2 cup butter, melted
1/2 cup granulated sugar
1 Tbsp ground cinnamon

Cream Cheese Dipping Sauce:

4 oz cream cheese, softened
2 Tbsp butter, softened
1 cup powdered sugar
1/2 tsp vanilla extract
2 Tbsp heavy cream

For the pretzel bites:

In the bowl of an electric stand mixer, combine 1 cup warm water, yeast and 1/2 tsp granulated sugar, whisk to dissolve and allow to rest 10 minutes.

Fit mixer with whisk attachment and mix in remaining granulated sugar (1 Tbsp + 2 1/2 tsp), brown sugar, vegetable oil and salt. With mixer set on low speed, slowly add in bread flour and mix until well blended. Switch attachment to the hook attachment and slowly add in all-purpose flour.

Knead mixture on low speed until smooth an elastic, adding up to an additional 1/4 cup flour as needed (you want a soft dough and it may seem slightly sticky).

Transfer to a lightly buttered bowl, cover with plastic wrap and allow to rest in a warm place until doubled in size (I like to let mine rest in the oven with the light on), 1 1/2 hours.

Punch dough down and divide into 6 equal portions. Preheat oven to 425 degrees. Dust tops of dough lightly with flour and cover the ones you aren't currently rolling loosely with plastic wrap (to prevent drying).

Roll each portion into a rope about 24 to 28-inches long (you can do this by rolling or the method of pulling on each side and flicking upward like a jump rope while slapping onto the countertop). Cut into bite size pieces (about 1 1/4-inches each).

Pour hot water and baking soda into a mixing bowl and whisk to dissolve. Using a slotted spoon, dip several pieces of dough into the water mixture, then lift and allow excess water to drip off, then transfer to a Silpat lined baking sheet. Repeat process working in batches and using two baking sheets, and rewarm water in microwave until hot between batches.

Bake in preheated oven 8 - 11 minutes until tops are nicely golden brown. Remove from oven and using a slotted spoon, dip into melted butter, toss to evenly coat then lift and shake off excess.

Transfer to a plate and allow to rest 2 minutes (I felt this just gave them time to absorb the butter, rather than having it all end up clumping the cinnamon sugar mixture).

Meanwhile in a small mixing bowl, whisk together granulated sugar and cinnamon until well blended. Dip butter coated pretzels into cinnamon sugar and toss to evenly coat. Serve warm with cream cheese dipping sauce (these are best served warm so I'd recommend rewarming them once they've cooled. To do so microwave on a plate for 10 - 20 seconds).

For the cream cheese dipping sauce:

In a mixing bowl using an electric mixer, whip cream cheese and butter until smooth and fluffy. Stir in powdered sugar and vanilla and mix until combined. Add heavy cream and whip until fluffy, about 2 minutes longer. Store in refrigerator in an airtight container.

Source: Recipe Secrets Forum

Crock Pot Beef & Pepper

Ingredients:

2 pounds round steak, lean
2 green peppers, sliced thin
2 tablespoons dried onions, minced -or- 1/2 minced fresh small onion
1 cup beef broth
2 tablespoons low sodium soy sauce
1/2 teaspoon ground ginger
1 garlic clove, minced
1 teaspoon Worcestershire sauce

Procedures:

Cut the steak into serving size pieces. If desired you can brown the meat in a little hot oil before adding to crockpot.

Place the thinly sliced pepper rings in bottom of crockpot, reserving a few to place on top of meat if desired. (Vegetables cook better when placed on bottom of pot.)

Arrange the meat on pepper, careful to not stack one piece directly on top of another.

Mix all other ingredients and pour over meat and peppers.

Cover and cook on low for 8-10 hours or on high for about 4 hours.

Serve with rice or mashed potatoes and simply seasoned vegetables.

Serves 8

Source: Set It & Forget It Crock Pot Recipes

Bonefish Grill Saucy Shrimp & Scallops

Ingredients:

2 oz. Butter
1 tbsp. garlic, minced
1 ea. green onion
10 ea. Kalamata olives, ½ pieces
2 tbsp. sundried tomatoes, julienne
3 oz. shrimp (small count)
3 oz. bay scallops
2 tbsp. lemon juice
¼ cup clam broth
3 tbsp. Feta cheese, crumbles
2 tbsp. chopped parsley
For service: crusty bread, as needed

Procedures:

Heat butter in a sauté pan. Add garlic and green onions and sauté until the aroma fills the air.
 
Add Kalamata olives and sundried tomatoes - cook for 30 seconds.
 
Add shrimp and scallops, salt & pepper and sauté until firm - do not overcook.
 
Add lemon juice, clam juice and feta cheese - bring to a simmer.
 
Pour into heated serving dish.
 
Sprinkle with chopped parsley.
 
Serve with crusty bread.

Serves: 1 person

Source: Bonefish Grill