Hershey's Pretzels

These tiny treats are perfect for parties, whether you're the hostess or the guest.  Everyone loves them, and everyone should know how to make them!








Hershey's Pretzels

Ingredients

• Hershey's Hugs
• Snyder's Snap Pretzels
• milk chocolate m&m candies

Directions

1. Preheat oven 300 degrees F.
2. Line pretzels on a baking sheet and place an unwrapped Hershey's Hug on each pretzel.
3. Bake for 6-7 minutes.
4. Remove pretzels from oven and immediately press an m&m candy into the center of each Hershey's Hug.
5. Let treats cool to room temperature.  They taste best after being refrigerated! 

Flourless Peanut Butter Cookies

Original recipe from Joy the Baker

These are so easy to make, but simplicity goes a long way.  A slightly crumbled texture, but still soft and tasty!

Flourless Peanut Butter Cookies
makes about 20 cookies

Ingredients

• 1 cup peanut butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 teaspoon baking soda
• 1 egg

Directions

1. Preheat oven 350 degrees F.
2. Using a wooden spoon, combine peanut butter and sugars in a medium bowl.  
3. Using an electric mixer, add baking soda and egg to the mixture.
4. Roll the dough into walnut-sized balls and place on a baking sheet lined with parchment paper.  Use a fork to make a criss-cross pattern that flattens the dough slightly.
5. Bake cookies for 10 minutes and set aside to cool.

Red Wine Sangria

Red Wine Sangria
makes about 8 servings

Ingredients

• 2 bottles Spanish table wine
• 1 cup apricot brandy
• 1 cup orange juice
• 1 cup pomegranate-cranberry juice cocktail
• 1/2 cup simple syrup
• orange and apple slices

Cut half the orange in half.  Use one half for garnishing slices and the other half for its juice.  Pour the wine into a pitcher or jug.  Add the brandy, juices, and simple syrup.  To make the simple syrup, boil equal parts (1/4 each) of water and sugar; allow it to cool before adding to your mixture.  Cut an apple into slices and add to the pitcher.  Stir together with a wooden spoon.  For best results, chill for 24 hours.


See also: White Wine Sangria and White Wine Sangria 2

Guacamole

Guacamole

Ingredients

• 2 avocados
• 2 tablespoons chunky salsa
• 1/2 teaspoon salt
• juice from 1/2 lime

Using a knife, cut one avocado in half around its pit.  Split the avocado into two pieces.  Using a spoon, scoop out the green fruit from both halves into a small bowl.  Repeat the same steps with the other avocado.  Save one pit.  Next, mash the avocados using a fork or spoon.  Add the salsa, salt, and lime juice to the bowl.  (Don't forget to roll your lime before cutting and squeezing to get the most juice out of it!)  Stir everything together until the mixture is consistent.  If not serving immediately, stick the saved avocado pit in the middle of your mixture to keep it from browning.  Use clear plastic wrap to cover the bowl and store in the refrigerator.


Try it with my Slow-Cooked Chicken Fajitas!

Grilled Broccoli

Adapted from the Neely's Grilled Broccoli Recipe, courtesy of Food Network

Grilled Broccoli
makes 3-4 servings

Ingredients

• 2 heads of broccoli, cut lengthwise
• 1/2 cup EVOO
• 1/2 teaspoon red pepper flakes
• 1/4 cup white wine vinegar
• salt and pepper
• 4 cloves garlic, minced
• 2 tablespoons Neely's Dry Rub (recipe below)

Directions

1. Bring a large pot of water to a boil over high heat.  Add the broccoli and salt to water; blanch broccoli until it turns bright green (about 1-2 minutes).
2. Remove broccoli to a large bowl of ice water to shock and stop the cooking.  Drain the broccoli and dry well with paper towels.  
3. Put the broccoli into a large resealable plastic bag.  
4. Whisk the EVOO, red pepper flakes, Neely's Dry Rub, white wine vinegar, salt, pepper, and garlic together in a medium bowl.  Pour mixture over the broccoli and seal the bag.  Move the broccoli around in the bag to coat with the marinade, and let broccoli marinate for at least 30 minutes.
5. Preheat the grill to medium-high heat.
6. Remove the broccoli from the bag, letting the excess marinade drip off.  Put broccoli on the grill
   and cook until lightly browned and tender, about 4 minutes. Transfer the broccoli to a plate to serve. 

Neely's Dry Rub

• 1 1/2 cup paprika
• 3/4 cup sugar
• 3 3/4 tablespoons onion powder

Combine in a small bowl. Since I only needed a small amount, I used 2 1/2 tablespoons paprika, 1 1/2 tablespoons granulated sugar, and 2 teaspoons onion po wder.