Then Tom unpacked and assembled my Cuisinart Food Processor for me (b-day present from my mom...yes!!!!!) so I could make Cheesy Stuffed Pretzels. This was my first best shot at using yeast and my first time using the food processor so I was a bit nervous. It took me only 3 tries to mix the yeast with the water. I know what you are thinking...Laura you are mixing two ingredients. How can you possibly mess this up?? Well, I cut the recipe in half, and cut the amount of yeast in half, but failed to cut the amount of water in half. So I waited the ten minutes for it to get "frothy" and then looked at my recipe again suddenly remembering I didn't halve the water. Dump and start again. This time I forgot to warm the water before putting the yeast in. Dump and try again. Third time's a charm because I successfully measured the correct amount of water, warmed said water and added in the appropriate amount of yeast! Success!! Then I found out that I definitely need a big cutting/rolling board surface. I tried to roll out the dough using wax paper as a base, but it moved with the dough and the dough got sticky and ripped the wax paper. Next, it was time to twist the dough into a pretzel shape. Mind went completely blank. WHAT DOES A PRETZEL LOOK LIKE AGAIN?? Thankfully, my husband frequented Auntie Anne's a lot during his long hours working at the mall so he worked the dough into very impressive pretzel shapes. Go Tom! So the pretzels turned out beautifully and the food processor was a snap to use. If I hadn't messed up with the yeast and had been able to think about the shape of a pretzel it would have been a really simple recipe. They taste more like cheese sticks (think Godfather's Pizza cheese sticks) than pretzels, but regardless, they are GOOD! Oh and I put about 1/4 of the sugar it called for and I halved this recipe when I actually made it.
Yields: 12 pretzels
Dough:
1 1/2 cups warm water (approx. 110 degrees)
2 packets active dry yeast
4 cups all purpose flour
1 tsp sea salt
1 T sugar
1/4 tsp cayenne pepper
1 tsp garlic powder
1/2 cup grated Parmesan cheese
1 egg
3 cups shredded colby jack cheese
Toppings:
1 egg
2 T milk
1 tsp garlic powder
1 tsp minced onion
1 tsp sea salt
In a large measuring cup, heat water and sprinkle yeast over the water. Stir to combine and let sit for about 10 minutes until frothy. Meanwhile, in a food processor fitted with a dough blade, combine all dry ingredients and pulse to combine. Add egg and yeast mixture and pulse in short bursts until the dough comes together. Do not over mix, you just want the dough to come together. Turn out onto a lightly floured surface and knead a few times with your hands. If dough feels sticky, add a little more flour. Form the dough into a ball and cut in half.
Roll out 1/2 of the dough into a large rectangle, approximately 12"x17", sprinkle about 3/4 cup of the colby jack cheese down the center 1/3 of the dough. Fold one edge over the cheese, sprinkle with another 3/4 cup cheese, and fold over the remaining 1/3. Pinch the edges of the dough to seal the cheese inside. Roll out the dough again into a rectangle about 11"x15". Cut the dough into six strips approximately 1 1/2" wide. Roll each strip into a tube and form into a pretzel shape by looping and crossing the ends over each other, then tuck back onto the loop and pinch to seal. Transfer to a baking sheet covered with parchment paper. Repeat with remaining half of dough.
Preheat oven to 425 degrees. In a small bowl, combine remaining egg and milk. Whisk to combine and set aside. In another small bowl, combine garlic, onion, and salt. Brush the pretzels liberally with the egg wash, then sprinkle with spice mixture. Bake 18-20 minutes until light golden brown. Transfer pretzels to a wire rack to cool.
Last night I tried out another new recipe called Smoked Sausage Rotini Bake. Cheesy goodness was all over this too. Love my cheese. Don't worry, easy recipe for all of my "I can eat whatever kind of sausage I want" friends. It was definitely a challenge to find sausage that did not contain nitrates, nitrites, MSG, sugar or high fructose corn syrup, but I'm always up for a challenge!! Thank the Lord for HyVee. I love that store. The employees are always super friendly and you can always find some poor high school kid stocking shelves to help you find some random item. :) And they give you 10 cents off your bill when you bring in your own grocery bags. Anyway, after scouring all of the ingredient lists in the sausages in the fresh meat section and frozen food section, I ventured over to the healthy food section. I finally found smoked chicken sausage in the frozen health food aisle. YAY! Delicious, relatively healthy comfort food in the same dish. Oh and I used that new cheese by Kraft that has a "Touch of Philadelphia" in it and boy was it tasty! (On sale for $1.48 per 8 oz. bag at HyVee by the way.) Here's the recipe.
Smoked Sausage Rotini Bake
Ingredients
- 8 ounces uncooked dried rotini pasta
- 1 (14- to 16-ounce) package cooked smoked turkey sausage, cut into 1/2-inch slices
- 1 (14- to 15-oune) jar pizza sauce
- 3 Tbsp milk
- 1 Tbsp melted butter
- 4 ounces (1 cup) Mozzarella Cheese, shredded (Iused Touch of Philadelphia cheese)
Heat oven to 350 degrees. Cook pasta according to package directions using the minimum amount of time. Drain; set aside.
Combine all ingredients except cheese in greased 8.5 x 11 casserole dish. Bake for 20 minutes. Sprinkle with cheese. Continue baking, uncovered, for 10 minutes or until mixture is heated through and cheese is melted.
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