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Kid Friendly Enchilada

Kid Friendly Enchilada Recipes by Lesley Dietschy

I had no idea when I became a mother that one of my greatest challenges would be cooking for my children. I have always heard how picky kids are about what they eat but I didn’t realize what “picky” really meant until my son reached 4-years-old and simply refused to eat anything that wasn’t chicken fingers or fruit snacks!

I frequently search for recipes and make them my own by changing the ingredients to include what I know my kids will eat.
Both of my kids love Mexican food and therefore I make the following two recipes quite often.

Easy Creamy Chicken Enchiladas

Ingredients:

2 cans cream of chicken soup, undiluted
1 package of sour cream mix
1 can of cubed cooked chicken
4 oz. can of diced green chilies
8 corn tortillas
1 cup of shredded cheddar cheese

Directions:

1. In a medium saucepan, mix all ingredients together and cook over medium heat for 15 minutes. Stir constantly.

2. Spoon some of the mixture into each tortilla and roll the tortillas.

3. In a 13-in.x 9-in.x 2-in. casserole dish, place the tortillas in a row.

4. Pour the remaining mixture over the tortillas.

5. Top with shredded cheese.

6. Bake uncovered at 350F for 20-25 minutes and the cheese on top is melted.

Serves 4.

Enchilada Pie

Ingredients:

1 lb. hamburger
8-10 corn tortillas
10 oz. can enchilada sauce
8 oz. can tomato sauce
4 oz. can chopped green chilies
8 oz. shredded cheddar cheese
¼ cup water

Directions:

1. Cover bottom of 12x12 (or similar size) baking dish with torn tortillas.

2. Brown hamburger and drain.

3. Mix hamburger with enchilada sauce, tomato sauce, chilies, and water.

4. Pour half of the meat mixture in dish on top of the torn tortillas and top with cheese.

5. Repeat layer by adding torn tortillas, meat mixture and top with cheese.

6. Bake uncovered at 350F for 20-30 minutes.

Serves 4.

Both of these enchilada recipes taste great with a green salad and my recipe for crunchies, which my family loves.

To make crunchies you will need:

6-10 corn tortillas
Frank’s Hot Sauce
shredded cheddar cheese

Directions:

1. Tear the tortillas into bite sized pieces or desired size and place on a cookie sheet.

2. Top each piece of tortilla with shredded cheese and drizzle with hot sauce.

3. Broil tortillas at 400F until cheese is melted and the tortillas are crispy.

Please note: Carefully watch the crispies while they are baking because they cook very fast and will burn. Due to the variations in ovens, you may need to adjust the broil temperature on your oven to cook the crispies correctly. I would suggest baking a sample batch to help you learn the best temperature to use and required baking time.

Enjoy!


Lesley Dietschy is a writer, jewelry designer, beauty editor and the founder of a network of popular websites including http://www.HomeDecorExchange.com and http://www.HomeGardenExchange.com. Both of these websites feature valuable information and resources to assist you in decorating your home and garden.

For mom tips, parenting tips, and kid friendly recipes, please visit: http://www.homedecorexchange.com/MomFamilyCorner/index2.htm

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Rice And Curry Recipes

Rice and Curry Recipes by Anand Dongre

The Indian food is famous for its wide variety of curries and rice made in accordance with the type of curry served. The spices and condiments used in it give it a different aroma which acts as a natural appetizer. Different dishes require different spices in more or less proportion. Indian rice and curries come in two varieties vegetarian and non-vegetarian. But the best part in it is even a veggie can enjoy dishes like biryani with vegetables as substitute. The staple food of the people in most part of India is rice and curry. Like plain rice which goes along with spicy curry. Plain rice with fish curry.

The Indian curry and rice recipes are fast catching up as a tangy and staple food in the United States. Many of us go in for a variety of Indian food options which you can easily cook in your kitchen. The authentic Indian recipes are talk of the town and to understand the food better you just need to taste it once. Here we will share with you some of the easiest but tasteful Indian rice and curry recipes.

Indian Rice Curry Recipe
One of the simplest of the authentic Indian recipes is the Indian rice curry recipe. This preparation will help you to prepare it in the Indian way leaving a fresh mouthwatering aroma in your entire house. Let’s get started with the Indian rice curry recipe.

Ingredients for the Indian Rice Curry Recipe
2 tsp. of olive oil
1 small onion, properly minced
1/4 cup tart apples, finely chopped
2 tsp. of curry powder
1/8 tsp. of cayenne pepper
4 cups evenly cooked white or brown rice
2 cups of canned chickpeas, properly drained
1 Tbs. of fresh lemon juice
Some fresh ground pepper

To start with the preparation of this dish, take oil in a heavy skillet and keep it over medium heat. When the oil is properly heated add the onion and sauté for 3 minutes. After this add the apple and sauté for 3 more minutes. Further add the curry powder and cayenne to coat the apple and onion. Add the cooked rice and chickpeas to this mixture and cook through until rice and beans are hot. Once the dish is ready sprinkle with lemon juice and serve hot to be cherished by your entire family.



Another of the simplest of the authentic Indian recipes is the Indian vegetable curry recipe which can be cooked in the crock pot or slow cooker. This takes around 7 hours for preparation and can be enjoyed by the entire family. Lets start with the ingredients which are easily available.

Ingredients for Indian Vegetable Curry Recipe

3 potatoes, finely chopped
1 cauliflower, also finely chopped
1 1/2 of cups green peas
3 tomatoes, also finely chopped
3/4 tsp of turmeric powder
1/2 tsp of chili powder
1 1/2 tsp of cumin
1 tsp of curry
1 cup of water

PREPARATION:
The preparation of the Indian vegetable curry recipe is fairly easy. What you need to do is to place all ingredients in a crock pot or slow cooker. Cook on low temperature for 5 to 6 hours. When the food is evenly cooked serve hot. You can even garnish it with finely chopped salad.


Looking for more information on Rice and Curry Recipes check out www.numkitchen.com your guide to Rice and Curry Recipes.

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Barefoot Contessa -Herbal Iced Tea

Herbal Iced Tea
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved
Show: Barefoot Contessa
Episode: Cooking Lite
This recipe is available for a limited time only. Why?
4 Celestial Seasonings Lemon Zinger tea bags
4 Celestial Seasonings Red Zinger tea bags
4 cups pure apple juice

Steep the 8 tea bags in 4 cups of boiling water for about 10 minutes. Discard the tea bags. Combine the tea with the apple juice and refrigerate until cold. Serve over ice.
Book Description
Throughout the years that she has lived and worked in East Hampton, Ina Garten has catered and attended countless parties and dinners. She will be the first to tell you, though, that nothing beats a cozy dinner, surrounded by the people you love most, in the comfort that only your own home can provide. In Barefoot Contessa at Home, Ina shares her life in East Hampton, the recipes she loves, and her secrets to making guests feel welcome and comfortable.

For Ina, it’s friends and family–gathered around the dinner table or cooking with her in the kitchen–that really make her house feel like home. Here Ina offers the tried-and-true recipes that she makes over and over again because they’re easy, they work, and they’re universally loved. For a leisurely Sunday breakfast, she has Easy Cheese Danishes or Breakfast Fruit Crunch to serve with the perfect Spicy Bloody Mary. For lunch, she has classics with a twist, such as Tomato, Mozzarella, and Pesto Paninis and Old-Fashioned Potato Salad, which are simply delicious. Then there are Ina’s homey dinners–from her own version of loin of pork stuffed with sautéed fennel to the exotic flavors of Eli’s Asian Salmon. And since Ina knows no one ever forgets what you serve for dessert, she includes recipes for outrageously luscious sweets like Peach and Blueberry Crumble, Pumpkin Mousse Parfait, and Chocolate Cupcakes with Peanut Butter Icing.

Ina also lets readers in on her time-tested secrets for cooking and entertaining. Get the inside scoop on everything from what Ina considers when she’s designing a kitchen to menu-planning basics and how to make a dinner party fun (here’s a hint: it doesn’t involve making complicated food!).

Along with beautiful photographs of Ina’s dishes, her home, and the East Hampton she loves, this book is filled with signature recipes that strike the perfect balance between elegance and casual comfort. With her most indispensable collection yet, Ina Garten proves beyond a shadow of doubt that there truly is no place like home.

Paula Deen Grilled Chicken Recipe

I love this lady , She just makes you smile :O)

Chicken on the Grill Recipe courtesy Paula Deen 1 chicken, cut up Salt and pepper Daddy's Tangy Grilling Sauce, recipe followsSeason cut up chicken with salt and pepper. When coals are white, spread them out for even heat distribution. Place chicken pieces on the grill with larger, fattier pieces (such as the thigh) near the center and smaller pieces to the outside. Brush grilling sauce on chicken through the cooking process and turn chicken as needed. Move chicken toward the outside as the leaner pieces (such as the breast) get done. Brush with grilling sauce just prior to removing from grill. Serve warm.Daddy's Tangy Grilling Sauce: 1 cup Worcestershire sauce 8 tablespoons (1 stick) butter, melted 2 lemons, juicedCombine all ingredients in a bowl. Yield: 1 1/2 cups

Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 20 minutes Yield: 4 to 6 servings User Rating:

Paula Deen

Book Description
Do you know the real Paula Deen? You may think you know the butter-loving, finger-licking, joke-cracking queen of melt-in-your-mouth Southern cuisine. You may have even visited The Lady & Sons to taste for yourself the down-home delicacies that made her famous and even heard some version of her Cinderella story (a single mom with two teenage sons started a brown-bag lunch business with $200 and wound up with a thriving restaurant, a fairy-tale second marriage, and wildly popular television shows), but you have never heard the intimate details of her often bumpy road to fame and fortune.

Courageously honest, downright inspiring, and just a little bit saucy, Paula shares the highs and lows of her life in the inimitable charming and irreverent style that you know from her television shows and personal appearances. She talks about long childhood summers spent in a bathing suit and roller skates and hard years living in the back of her father's gas station; a buzzing high school social life of sleepovers, parties, cheerleading, and boys; and a difficult marriage. The death of her beloved parents precipitated a debilitating agoraphobia that crippled her for years. But even when the going got tough, Paula never lost the good grace and sense of humor that would eventually help carry her to success and stardom. Of course, you can't get by on charm alone: as Paula has learned, you need plenty of willpower, hard work, and, above all, the love and support of family and friends to finance, sustain, and run a successful restaurant.

In each chapter, Paula shares new recipes: there's serious comfort food like her momma's Chocolate-Dippy Doughnuts, Courage Chili for when you know life's going to get tough, Sexy Oxtails for seducing that special someone, and the recipe for her new mother-in-law's Banana Nut Delight Cake that Paula finally got just right. And you'll love the never-before-seen photos of her family.

In this memoir, Paula Deen speaks as frankly and intimately as few women in the public eye have ever dared. Whether she's telling tales of good times or bad, her story is proof that the old-fashioned American dream is alive and kicking, and there still is such a thing as a real-life happy ending.

12 Amazing Uses For Peppers

12 Amazing Uses For Pepper You Didn’t Know About by Willie Jones -

Various forms of pepper have long been used to satisfy our culinary experience but as it turns out, there is a lot more to pepper than meets the eye.

Let’s have a look at some of the things pepper can be used for other than to spice foods:

1.If your old clunker is starting to get a slow leak in the radiator, pour some black pepper into it to plug up small holes. This will buy you time to get it fixed properly.

2.Are you having trouble with biting ants in your yard? You don’t need to use harsh chemicals for this. All you need is about a half cup of black or cayenne pepper poured down the hole and voila, no more ant problem.

3.This also holds true for hungry ants looking for something sweet in your kitchen. You can put white pepper in their path and they will disappear thinking there are no meals here.

4.No sooner have you planted your vegetable garden than those pesky hungry bugs arrive ready to undermine all your hard work. Here is a recipe that not only keeps insects away but also animals.

- 2 tbsp cayenne pepper
- 2 large cloves of garlic
- 4 medium sized onions
- 4 cups water
- In a blender or food processor, blend until completely smooth. Then add about a gallon of water and you are ready to spray your plants.

5. Want to keep your colors bright when you do laundry? A tsp of pepper in your wash will keep your colors bright a lot longer. It can also keep your colors from bleeding. There are not many products that can do that.

6. Do you have problems with your sinuses? Do you have a cold? Cayenne pepper in your favorite food can unclog you and get you cleared up in no time. Or, mix liquid pepper with eucalyptus and put it in your steamer to sooth and unclog your sinuses . (Your health food store should carry these drops. If they don’t, ask them to.)

7. Help your liver detoxify with this early morning drink;

- 1 lemon squeezed,
- ¼ tsp cayenne pepper,
- 1 cup filtered water,
- 1 tsp maple syrup
When you drink this every morning you begin to look forward to it.

8.For arthritis pain you can make your own homemade warming massage to sooth where it hurts.

Recipe: Mix together

1 dropper of almond oil (Always use a carrier oil such as almond, jojoba or olive oil)
2 drops of pepper
1 drop ginger
2 drops lavender

Massage on the affected area and feel the warmth working.

9.If you feel the beginning of a migraine headache coming on then immediately put about 4 to 5 droppers full of pepper in water and drink. If you don’t have the pepper tincture then you can use about a ¼ to ½ teaspoon of cayenne pepper in a half glass of water. Repeat after a half hour if you have any remaining pain.

10.According to Dr. Richard Schulze, M.H., N.D., if someone is having a heart attack, you can revive them by putting 4 to 5 droppers full of cayenne pepper tincture directly to the mouth. If you don’t have the tincture, use a tsp. of cayenne pepper and some water and continue to give it every five minutes until the person has recovered. They may sputter and choke a bit but according to Dr. Schulze, he has seen many miracles of people recovering completely.

11.Do you have a problem with squirrels eating the feed in your bird feeder? Cayenne pepper yet saves the day again. Sprinkling it in the feed does not affect the birds. They apparently have a high tolerance for the pepper and the vitamin A in it improves their plumage.

12.If you have problems with rodents chewing on cables then you can rub pepper tincture on them and they won’t go anywhere near it.

So there you have it. I’m sure we will discover more wonderful uses for this versatile spice.


Willie is a freelance writer and researcher whose own health problems prompted her to search for as much information on health as possible and share that knowledge with others. She‘s co-owner of http://www.cleanbodydetox.com a site that focuses on health and detox through ionic foot baths.

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Bread Pudding

Baking Recipes – Comfort Food by Jill S

When I think of baking comfort food, two recipes always come to mind. Bread pudding and my mom’s famous raisin pudding. There is nothing like the taste of a nice warm, rich, thick pudding to have you feeling like you have come home. The troubles of the world and the troubles of a hard day just seem to melt away when I take the first bite. I hope these baking recipes do the same for you.

Bread Pudding
2 cups milk
4 tablespoons butter, cut into pieces
1 egg
2 egg whites
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
3 dashes ground mace
1/4 teaspoon salt
6 cups cubed French or Italian bread (3/4 inch)

In a saucepan over low heat, combine milk and butter. Take off of the heat and continue to stir the mixture until the butter melts. Allow this mixture to cool for 10 minutes. In a bowl, beat the egg and egg whites to the point of getting foamy. Add the sugar, cinnamon, cloves, mace, and salt to the eggs. Add in the milk mixture. Add in the bread. Put it all into a 1 1/2 quart casserole dish. Put the dish inside a roasting pan and add one inch of hot water. Bake in a 350 degree oven for 40 to 45 minutes. A knife put into the pudding halfway between the center and the edge should come out clean.


Raisin Pudding
1/2 cup sugar
1 cup flour
1 teaspoon baking powder
1 cup raisins
1/2 cup milk
pinch salt

1 cup brown sugar
2 cups boiling water
1 tablespoon butter

Mix the sugar, flour, baking powder, raisins, milk and salt in a large bowl. Put the mixture into a greased 2 quart casserole dish. Mix the brown sugar, boiling water, and butter together in a bowl. Pour the brown sugar mixture over the batter and bake in a 350 degree oven until golden brown on top. (I forget just now how long that is. That is what I love about mom’s recipes. Never a set time. Just till it’s done. If only all of life was more like that.)

The best way to serve these baking recipes is warm and with ones you love.


Jill Seader enjoys eating what she bakes almost as much as she enjoys baking. You can find more of her favorite baking recipes at her website, YourBakingStory.com. Come bake your story with us. And as always, Happy Baking!

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Blueberries

Handy Snack Bubbling With Blueberries


Handy Snack Bubbling With Blueberries by Wendy Mitchell

When it's snack time, blueberries are the perfect choice! Keep blueberries in the fridge or freezer for the whole family to enjoy anytime-stirred into yogurt, tossed into smoothies or just to pop like candy. A quick rinse and blueberries are ready to eat. No peeling, pitting, stemming or slicing.



Blueberries are so easy to use, you can get the kids in the kitchen to help make their own snacks. Blueberry Bubble Cones take just minutes to make. What could be easier than stirring fresh blueberries into pudding from the dairy case and filling ice cream cones with the mixture. Dot with a few more blueberries, hand them to the kids and away they go. You'll feel good knowing that this yummy snack has only one gram of fat and less than 70 calories per serving.



Including blueberries often in a healthy diet is a convenient way to boost daily amounts of required nutrients. A half-cup serving of blueberries has just 40 calories.



Blueberry Bubble Cones





3/4 cup prepared tapioca or rice pudding



11/2 cups fresh blueberries, divided



6 ice cream cones





In a medium bowl, stir the pudding to loosen its consistency, if necessary; fold in one cup of the blueberries. Mound the mixture into the cones; dot with remaining blueberries, serve immediately.



YIELD: 6 portions.



Per portion: 69 calories; 14 g carbohydrate; 1 g total fat (0.5 g saturated fat); 1 g fiber







Blueberries are so easy to use, kids can make their own snacks, such as this blueberry bubble cone.


For many more blueberry recipes and information, go to www.blueberry.org. To get a free copy of a leaflet filled with kid-friendly recipes and fun facts, send a SASE to: Welcome Aboard! Leaflet Offer, U.S. Highbush Blueberry Council, 2390 E. Bidwell St., #300, Folsom, CA 95630.


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Chilled No Bake Dessert Recipes


Chilled No Bake Dessert Recipes by Jill S

Raspberry Revel



8 ounces of vanilla wafers

3/4 cup butter

2 1/2 cups powdered sugar

2 eggs

1 teaspoon vanilla

1 pint frozen raspberries, thawed and drained

8 ounce container of whipped topping



Grease a 9 x 11-inch pan. Crush the vanilla wafers. (The easiest way to do this is to put the wafers in a! plastic bag and crush them with a rolling pin.) Reserve 1/4 cup of the crushed vanilla wafers and put the rest in the bottom of the greased pan. Beat the butter, powdered sugar, eggs, and vanilla together. Put this mixture on top of the crumbs. Spread the mixture from the edges of the pan inward to help keep the wafer crumbs in place. Spread the drained raspberries on top of that mixture. Add the whipped cream and sprinkle the 1/4 cup cookie crumbs over the top. Refrigerate overnight. Serves 12.





Chocolate Mint Dazzle



18 graham crackers

1/2 cup melted butter

1/3 cup sugar

1/2 cup softened butter

1 1/2 cup powdered sugar

3 eggs, slightly beaten

2 (1 ounce) squares chocolate, melted

1 1/2 cup cream

1 package miniature marshmallows

1/4 cup crushed peppermint candy


Grease a 9 x 13-inch pan. Crush the graha m crackers and mix them with the 1/2 cup of melted butter and the sugar. Press the mixture into the prepared pan. Cream the 1/2 cup softened butter and powdered sugar together in a medium bowl. Add in the eggs and melted chocolate. Beat well and spread the mixture over the top of the graham cracker crust. Beat the cream and marshmallows together and put that over the chocolate layer. Sprinkle the top with the crushed peppermint candy. Refrigerate overnight.


Jill Seader enjoys sharing all sorts of free baking recipes, including no bake recipes like the ones above, at her website YourBakingStory.com. Come find a baking recipe to make or share your own. Happy Baking!


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Banana Cream Pie

Banana Cream Pie

Recipe makes four big portions

Ingredients:

* 1 package Jell-O vanilla pudding mix
* 3 cups of cold milk
* 2 ripe bananas
* 1 ½ cups of Graham Cracker Crumbs
* ½ cup melted butter
* ¼ cup white sugar
* Whipped cream
* Hersey's Chocolate Syrup

Directions:

Use an aluminum pot pan. 4 3/8 x 1 3/8

Preheat oven to 350 degrees. Measure graham cracker crumbs and place in mixing bowl. Add sugar to crumbs and mix to incorporate. Melt butter and slowly add to crumb and sugar mixture stirring until butter is evenly distributed, really mix well.

Place ¼ cup of crumbs in each pot pie tin, push crumbs up sides of tin until evenly coated. Add an additional 2 tablespoons of crumb mixture to rill in bottom of tin and gently press down to finish coating pie shells.

Place pie shells on a cookie sheet and back for 5 minutes to set crust.

Remove from oven and allow to cool at room temperature. Follow directions to make vanilla pudding and place in refrigerator to thoroughly cool. Slice both bananas into thin rings. Place four rings of bananas in the bottom of each pie shell. Top with ½ cup of vanilla pudding. Repeat banana layer. Repeat with pudding until full. Refrigerate Top with whipped cream when ready to serve and drizzle with chocolate syrup.

Smoky Mexican Pork Stir Fry

Smoky Mexican Pork Stir Fry
Submitted by: Pork Board
Rated: 4 out of 5 by 1 members Yields: 4 servings
"The dual smoky flavors of bacon and chipotle chile (smoked jalapeno) liven up this quick and healthful stir-fry with pork tenderloin. The contrasts in temperature and texture - a hot savory stir-fry over cool crunchy lettuce - is a treat for the palate. Serve with hominy or rice and a sliced orange and red onion salad."
INGREDIENTS:
1 (12 ounce) pork tenderloin
4 slices bacon, diced
1 chipotle chile (drained, if
canned in adobo sauce;
rehydrated in warm water if
dried), chopped*
1 tablespoon vegetable oil
1 teaspoon ground cumin

1 teaspoon dried oregano
2 cloves garlic, crushed
1 red or green bell pepper, cut
into thin strips
1 small onion, cut in half and
thinly sliced
3 cups coarsely chopped
romaine or iceberg lettuce
DIRECTIONS:
1. Slice pork tenderloin in half lengthwise, and then cut crosswise thinly. Toss pork, bacon and chipotle pieces together in small bowl, set aside. Combine oil, cumin, oregano and garlic and heat in large nonstick skillet over medium-high heat. Add the bell pepper and onion, stir-fry 2-3 minutes or until crisp-tender. Remove and reserve. In same skillet, stir-fry the pork, bacon and chile for 2-3 minutes, until pork is just done and bacon crisp. Return the vegetables to the skillet and heat through. Serve over lettuce.

Zucchini Salad

Raw zucchini, sliced into ribbons with a peeler, is mild-tasting; a short soak in vinegar and oil mellows and softens the onion but leaves enough bite to keep it interesting.
Ingredients

Serves 4

* 1 tablespoon red-wine vinegar
* 1 tablespoon olive oil
* Coarse salt and ground pepper
* 1/2 small red onion, very thinly sliced
* 4 small zucchini (about 1 1/2 pounds total)

Directions

1. In a medium bowl, whisk together vinegar and oil; season with salt and pepper. Stir in onion, and let stand 15 minutes.
2. Meanwhile, using a vegetable peeler, slice zucchini into paper-thin ribbons, avoiding seeds. Add to bowl with dressing, season with salt and pepper; toss to combine.

Kids Fun Recipe

Prep time: about 30 minutesIngredients:

* 1 tbsp. yeast
* 1/2 c. warm water
* 1 tsp. honey
* 1 1/3 c. flour
* 1 tsp. salt

Utensils:

* oven (You'll need help from your adult assistant.)
* small bowl
* mixing spoon
* medium-size bowl
* cutting board, sprinkled with flour
* baking sheet, sprayed with nonstick spray
* measuring cups and spoons

Directions:

1. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
2. Put the yeast in a small bowl with the water and honey. Stir a little, then let the mixture sit for 5 minutes.
3. Mix the flour and salt together in a medium-size bowl.
4. After the 5 minutes is up, check on the yeast mixture. It should be bigger than before and a little bubbly. Add this mixture to the flour and salt mixture.
5. Stir everything together. Use a spoon to start. Finish with your hands. The dough is ready when it's still a little crumbly and flaky.
6. Put the dough on the cutting board and knead it like you are playing with clay. Knead it into one big ball.
7. Break off a piece of dough that's about the size of a big gumball or superball. Use your hands to roll it into a skinny snake.
8. Twist the snake into a medium-size pretzel shape, and put it on the cookie sheet. Do this with all the dough, making 12 pretzels.
9. Bake your pretzels for 10 minutes. Let them cool and take a bite!

Serves: 12

Serving size: 1 pretzel