Homemade Pretzels

Homemade Pretzels

I make these with all the neighbor kids and they love them! So easy, inexpensive and filling.

Dissolve: 1 T. yeast

1 ½ c. warm water

Combine: 4 c. flour

1 ½ tsp. sugar

¾ tsp. salt

Add yeast water to flour mixture and mix well until blended. Knead until smooth and elastic. Shape (they grow twice the size, so make the pretzels thin- about ½ inch wide) and place on greased pan. Bake at 400 degrees for 15 minutes or on convection speed for 10-12 minutes.

After baking brush with butter, then sprinkle with kosher salt (this can be done before baking as well) OR cinnamon sugar. Great activity for groups of kids.

Bruchetta - served at Rex and Shalee's Wedding

Kelly's FAVORITE Bruchetta

I got this from my Aunt Steph and served it at Rex's wedding. Since then I can't even count how many times people have asked me for the recipe. I could probably eat it for a week straight and still LOVE it!

Combine:

1/2 c. red wine vinegar

1/2 tsp. fresh basil

1/2 tsp. Italian seasoning

3 cloves of minced fresh garlic

1/2 tsp. oregano

1/2 tsp. salt

1/4 tsp. pepper

1 T. sugar

1 T. parsley or chives

Mix well then add 1/2 c. olive oil, 5 to 6 Roma tomatoes (diced) and 1/2 red onion sliced very thinly.

Marinate for several hours or overnight. You can eat it immediately, just lots more yummy after marinating!

When ready to serve mix 1/2 to 1 cup mayonnaise, 1/2 c. to 1 c. parmesan cheese in a bowl. Then spread it on toasted bread points (already toasted). Place 1 T. of tomato mixture onto of the bread point, then sprinkle with Parmesan Cheese. Broil for 1 minute or unto melted. Serve right away.