Recipes
NOTCHA NORMAL NACHOS
- ½ bag Jalapeño Jack Pretzel Crisps
- 1- 1 1/2 cups shredded mozzarella cheese or Jack cheese
- 2 tablespoons chopped cilantro
- 1/2 cup mild salsa
- 1/2 diced avocado
*Feel free to add your favorite nacho toppings such as lettuce, tomato, beans, ground beef, sour cream, etc.
Preheat oven to 350˚F. Line a baking sheet with a silicone mat or greased parchment paper. Make one layer of Pretzel Crisps then add half the cheese and cilantro, repeat with another layer on top. If you are using beans and meat or other veggies, add them to these layers. Bake for about 10 minutes. Remove from oven and top with salsa and diced avocado.
-Contributed by Chef Jen Carden, PlayfulPantry.com
BUFFALO WING LASAGNA
- 6 lasagna noodles
- 1/2 cup low-fat ricotta
- 1/4 cup buffalo sauce
- 2 tablespoons blue cheese dressing
- 1 1/2 cups shredded mozzarella
- 24-30 Buffalo Wing Pretzel Crisps
Preheat oven to 350 degrees. Cook lasagna noodles as directed on package. Meanwhile, combine ricotta, buffalo sauce, and blue cheesing dressing in a bowl. Mix well and set aside. To compose the lasagna, coat the bottom of a 8 X 8 dish with a thin layer of the ricotta mixture. Take two cooked lasagna noodles and layer them side-by-side in dish. (To fit the lasagna noodles in the 8 X 8 dish, cut one in half and the other into 2/3 and 1/3 pieces.) Layer Buffalo Wing Pretzel Crisps over the lasagna noodles. Spread 1/2 of the ricotta mixture over the Pretzel Crisps and then sprinkle 1/3 of the shredded mozzarella cheese on top. Repeat layering (noodles, Pretzel Crisps, ricotta mixture, shredded mozzarella) and then top lasagna with a final layer of noodles and the remaining shredded cheese. Bake lasagna for 25-30 minutes until the cheese has browned on top. Allow to cool before serving. Makes 9 – 12 servings.
-Contributed by Tina Haupert, CarrotsnCake.com
JALAPEÑO JACK MAC N’ CHEESE
- 2 cups elbow macaroni, uncooked
- 2 cups milk
- 1 tablespoon butter
- 1/2 tablespoon mustard powder
- 1 teaspoon salt
- 1 cup grated cheese of choice or combo, plus extra
- 4 cups Jalapeño Jack Pretzel Crisps
In a sauce pan, combine the milk, dried elbow macaroni, salt, butter and the mustard powder and stir. Bring milk and macaroni mixture to a simmer on medium heat stirring frequently as it comes up to a simmer. Turn the heat to low so the macaroni will cook in the milk. Keep stirring and cook for about 15 minutes. Once the milk is absorbed into the macaroni, stir in the grated cheese or combo of cheeses.
Turn off the heat and cover with a lid for 5 minutes. While the macaroni is sitting with the lid on, place 2 cups of Jalapeño Jack Pretzel Crisps on the bottom of a baking dish. Once the 5 minutes is up, stir the macaroni and pour into the baking disk on top of the Jalapeño Jack Pretzel Crisps. Add another layer of Jalapeño Jack Pretzel Crisps to the top of the macaroni. Add extra grated cheese and bake in a 350 degree oven for about 10 minutes until the cheese is melted. Be careful not to burn the Jalapeño Jack Pretzel Crisps.
-Contributed by Angela Bitetto, PattycakesnPancakes.com
PEANUT BUTTER & BANANA DIP
- 1 banana
- 1/4 cup creamy peanut butter
- 2 tablespoons brown sugar, packed
- Cinnamon to taste
- Original Pretzel Crisps
Combine ingredients in a food processor (or blender) until smooth. Chill in the refrigerator for 30-45 minutes. Serve with Original Pretzel Crisps.
-Contributed by Tina Haupert, CarrotsnCake.com
BUFFALO WING CHICKEN STRIPS
- 1lb chicken cut up into strips
- 1/2 bag of Buffalo Wing Pretzel Crisps
- 2 eggs
- 1/4 cup milk
- 1/2 cup flour
- salt and pepper (according to your taste buds)
Pre-heat oven to 375 degrees. In a small bowl, mix the eggs and milk together. In another bowl, combine salt, pepper, and the flour. Grind the Pretzel Crisps in a food processor or put them in a Ziploc bag and break them up. Make stations for dipping the chicken. First, dredge the chicken in the flour then dip into the egg/milk mixture. Then roll the chicken pieces into the broken up pretzels. Place the coated chicken strips onto a baking sheet and bake in the oven for 15-20 minutes.
-Contributed by Angela Bitetto, PattycakesnPancakes.com
PRETZEL CRISPS CRUSTED CRAB CAKES
- 2 lbs. Crab meat (for best results, use combination of 1 lb. lump with 1 lb. special or backfin)
- 1 tablespoon olive, peanut or canola oil
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Old Bay seasoning
- ½ teaspoon Worcestershire sauce
- 1 7.2 oz. bag finely ground Pretzel Crisps (can be Original, Everything or Sesame variety)
- ½ cup Panko (optional)
- Serve with tartar, remoulade or sweet chili sauce (our favorite, ginger sweet chili sauce)
Combine the mayonnaise, mustard, Old Bay seasoning and Worcestershire sauce in a large mixing bowl. Beat until the mixture is well blended. Fold in the crab meat and 3/4’s of the ground Pretzel Crisps. Cover and refrigerate the crab cake mixture for at least an hour.
Remove the crab cake mixture from the refrigerator. Form the crab mixture into approx. 18, 2-inch patties. Coat the crab cakes with the remaining 1/4 package of ground pretzels mixed with ½ cup Panko.
At this point, the crab cakes may be frozen for up to 3 months. When ready to use, thaw in the refrigerator overnight, then let them sit out for one hour to become room temperature.
In a nonstick skillet, heat the oil to medium high heat. Add the crab cakes and cook over moderate heat until browned on the bottom, about 3 minutes. Turn the crab cakes and brown second side.
DELICIOUS HOT CRAB DIP
- 8 oz cream cheese (very soft)
- 1 lb fresh crab meat
- 1 clove garlic, minced
- 1/4 cup mayonnaise
- 1 teaspoon onion juice (optional)
- 1 teaspoon mustard
- 1 teaspoon powdered sugar
- dash of salt
Mix all above ingredients together then add 2 tablespoons Worcestershire sauce; mix well. Bake at 300 degrees until it bubbles then keep it hot – serve with Pretzel Crisps.
SMOKED SALMON DIP
- 1 pint (2 cups) sour cream
- 1 tablespoon double concentrate tomato paste (from a tube)
- 1 teaspoon lemon juice
- 2 tablespoons drained, jarred capers
- 1/2 medium red onion, finely chopped
- 1/4 pound smoked salmon, shredded (ask your deli counter person for the end pieces)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
In a medium bowl mix the sour cream, tomato paste and lemon juice until smooth. Stir in capers and red onion. Fold in the salmon and season with the salt and pepper. Refrigerate until ready to serve. Serve with Pretzel Crisps.
PUMPKIN CHEESE DIP
- 4 cups confectioners sugar, sifted
- 2 (8 oz each) packages cream cheese, softened
- 1 (30 oz) can pumpkin pie filling mix
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Store in airtight container in refrigerator. Serve with Pretzel Crisps.
Serving in a small hollowed-out pumpkin is a great way to present the dip!
CARAMEL APPLE DIP
- 1 (8 oz) package cream cheese
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 teaspoon vanilla
- 1 teaspoon caramel extract
- 1 cup finely chopped peanuts
- 2 chopped, unpeeled apples
Whip ingredients together with electric mixer. Add chopped apples to dip. Serve with Pretzel Crisps.
CRANBERRY HOLIDAY DIP
- 8 oz cream cheese (softened)
- zest of one orange
- 2 tablespoons orange juice concentrate
- 1 teaspoon sugar
- 1/4 teaspoon cinnamon
- 1/4 cup chopped dried cranberries
- 1/4 cup chopped pecans
Blend first five ingredients with mixer until well mixed and “fluffy.” Stir in cranberries and pecans. Refrigerate at least 1 hour. Can be rolled into a log or ball and coated with additional chopped pecans before refrigerating for more decorative serving. Serve with Pretzel Crisps.
BLUE CHEESE DIP
- 3/4 cup mayonnaise
- 1 clove garlic, minced
- 2 tablespoons finely chopped fresh parsley
- 1/2 cup sour cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon white vinegar
- 1/2 cup crumbled blue cheese
- salt and pepper
Combine all ingredients; chill for an hour or two. Makes about 1 1/2 cups. Serve as a dip for Buffalo Wing or Garlic Parmesan flavor Pretzel Crisps!
BASIL CHEESE SPREAD
- 6 fresh basil leaves
- 3 medium garlic cloves
- 1 (8 oz) package cream cheese, softened
- 1 cup grated Parmesan cheese
- 1 cup chopped walnuts
- 1/2 cup olive oil
- fresh basil leaves for garnish
In food processor, process basil and garlic until finely chopped. Add cream cheese, parmesan cheese, walnuts, and olive oil; process until smooth. Transfer spread mixture to a serving bowl and garnish with fresh basil leaves. Serve with Original or Everything Pretzel Crisps.
SPINACH CHEESE DIP
- 1 package chopped spinach
- 1 cup salad dressing/mayonnaise
- 1 package vegetable soup mix
- 1/2 cup grated cheddar cheese
- 1 cup sour cream
- 1 can water chestnuts, chopped fine
Cook spinach about 2 minutes and squeeze dry. Add to sour cream and mayonnaise; add water chestnuts and soup mix. Cut top of loaf of rye bread and scoop out the center, leaving 1/2 inch shell. Put spinach mixture in shell; replace top and wrap in foil. Bake 30 minutes at 350 degrees. Serve with Pretzel Crisps.
