I love me some spicy, and I love me some pretzels. However I have also been trying to get back on track with my gluten-free lifestyle. A wonderful woman in my bible study group (Thank you Cathy) made a version of these fantastic spicy pretzels and was also nice enough to share the recipe. You can easily make these with regular mini pretzels if gluten-free is not a concern of yours.
My recipe is based on the original but I swapped out a few things including the regular pretzels for gluten-free pretzel twists and olive oil for vegetable oil….cause I’m cool like that 😉 (or high maintenance, your choice)
They really are fantastic! Even my kids liked them!
Let me know if you try them.
Runfyhp Gluten Free Spicy Pretzels
1 bag (8oz) Gluten Free mini pretzel twists (I used Snyder’s)
1/4 cup Olive oil
1 tablespoon Hidden Valley Original Ranch Seasoning Mix
1/4 teaspoon Garlic Powder
1/4 teaspoon Ground Cayenne Pepper
This is all you need!
Heat oven to 200. Mix olive oil, ranch, garlic powder and cayenne pepper in a medium size bowl. Add pretzels and stir until all are well coated with the mixture. They should look like this (well coated) slightly shiny
Spread out flat on a baking sheet.
You will bake them for a total of one hour. ***However every 20 minutes stir them around. This will flip the pretzels and ensure that they stay well coated with the mixture during baking.
Store in an airtight container for up to 3 weeks 🙂
Christmas morning at our house is exciting, fun but also…..chaotic! This may be your house too. So the last thing I want to do is spend a ton of time in the kitchen. However I would like us to have a special Christmas breakfast sans boxes of artificially sweet cereal boxes strewn across the countertop.
Here is a yummy, simple and gluten free Egg Cup Breakfast. I made ours vegetable style but you could easily add bacon or ham to the bottom of your cups!
Let me know if you try them. Merry Christmas!
Vegetarian Egg Cups (this made 8 individual egg cups)
3-4 mini sweet peppers (chopped)
1/4 cup spinach and arugula mix (chopped)
1 frozen crushed garlic cube (I used Dorot brand) cut into 8 pieces
Cheddar cheese (amount to your liking per egg cup)
* you will need a cupcake pan, obviously this wasn’t a problem in my house 😉
Spray the bottom of each cup with cooking spay (no liners needed) Add chopped mini peppers, chopped spinach/arugula and 1/8 of the garlic cube to each cup. Add cheese over the veggies. Crack an egg into each cup atop the veggies and cheese.
Add veggies, then add cheese, then an egg on top!
Bake at 350 for 18-20 minutes until the whites are cooked and the egg yolk is to your liking. Pop them out and enjoy! Can be served as is, with toast or add some salsa!
This will be the last Motivational Monday of 2014. Enjoy your Christmas and New Years everyone! Can’t wait to do it again next year!
Thanks Mrs. Rogers, I couldn’t have said it better myself.
I love this! Great advice I need to take and a great motto for 2015 🙂
Have a great week! Go out there with all your heart!