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Main dish

Taco Norteños with Bacon-Fat Flour Tortillas

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Taco Norteños with Bacon-Fat Flour Tortillas
There’s no need to roll these superthin. In fact, a little heft keeps them moist. This recipe is from Fresa's in Austin, TX.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Tortillas
  • 8 ounces thin-cut smoked bacon, cut into ¼-inch pieces
  • 2 tablespoons plus ½ teaspoon vegetable oil
  • 1¼ cups whole milk, divided
  • 2 teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 3 cups all-purpose flour, plus more for surface
Filling and Assembly
  • 2 pounds hanger steak, center membrane removed
  • Kosher salt, freshly ground pepper
  • 2 tablespoons olive oil
  • 2 large onions, thinly sliced
  • 10 garlic cloves, thinly sliced
  • 4 serrano chiles or jalapeños, thinly sliced
  • 4 beefsteak or vine-ripe tomatoes, cut into ½-inch pieces
  • ½ cup chopped cilantro, plus leaves for serving
  • 4 ounces Monterey Jack, coarsely grated (about 1 cup)
  • Lime wedges (for serving)
Instructions
Tortillas
  1. Cook bacon in a large broilerproof skillet, preferably cast iron, over medium heat, turning occasionally, until brown and crisp, 8–10 minutes. Using tongs, transfer bacon to a small bowl and save for taco filling. Pour off 2 Tbsp. bacon fat from skillet; set aside for making tortillas. Set skillet with remaining fat aside for making taco filling.
  2. Bring oil, ¾ cup milk, and reserved 2 Tbsp. bacon fat to a simmer in a small saucepan (be careful not to boil); immediately remove from heat. Whisk baking powder, salt, and 3 cups flour in a medium bowl to combine. Pour in hot milk mixture and remaining ½ cup milk. Mix with your hands until a shaggy dough forms.
  3. Turn dough out onto a lightly floured work surface and knead until smooth and elastic, about 4 minutes. Wrap in plastic and let rest at room temperature 1 hour to relax dough.
  4. Divide dough into 16 Ping-Pong–size balls (about 1½"). Working one at a time and keeping remaining balls covered with a kitchen towel, roll out on a lightly floured surface to 6" rounds.
  5. Heat a comal, griddle, or a clean large cast-iron skillet over medium. Working in batches, cook tortillas, reducing heat if they are getting dark too quickly, until brown in spots on bottom sides and air bubbles form on surface, about 2 minutes. Poke large bubbles with a fork to release steam, flip tortillas, and cook until brown in spots on second sides, 1–2 minutes. Stack and wrap tortillas in a kitchen towel as you go. This will keep them warm until you are ready to assemble your tacos.
Filling and Assembly
  1. Season steak with salt and pepper. Let sit uncovered at room temperature 1 hour.
  2. Prepare a grill for medium-high heat. Grill steak until nicely browned and an instant-read thermometer registers 120° for medium-rare, about 5 minutes per side. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
  3. Heat broiler. Heat oil in reserved skillet with bacon fat over medium-high and add onions and garlic; season with salt and pepper. Cook, stirring often, until just beginning to soften, about 5 minutes. Add chiles and cook, stirring often, until chiles are softened and onions are golden brown, about 5 minutes. Add tomatoes and cook until tomatoes are very soft and sauce is thick like ragù, 10–15 minutes. Mix in steak and any accumulated juices, reserved bacon, and chopped cilantro and cook until meat is heated through, about 1 minute; season with salt and pepper. Top with cheese and broil until cheese is melted and starting to brown, about 1 minute.
  4. Spoon filling into warm tortillas and top with cilantro leaves. Serve with lime wedges for squeezing over.

Watch the recipe video here:

Three words: bacon-fat tortillas.RECIPE: http://bonap.it/tkpVYfw

Posted by Bon Appétit Magazine on Saturday, December 15, 2018

Main dish

Spiced and Steamed Couscous with Brown Butter

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Spiced and Steamed Couscous with Brown Butter
Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups medium-grind couscous (not instant)
  • 2 cups chicken or vegetable stock
  • 1 3-inch cinnamon stick
  • 2 garlic cloves, crushed
  • 2 star anise pods
  • ½ teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • 2 teaspoons kosher salt, plus more
  • 6 tablespoons unsalted butter
  • Aleppo-style pepper (for serving)
Instructions
  1. Spread out couscous on a rimmed baking sheet. Bring stock, cinnamon stick, garlic, star anise pods, coriander seeds, cumin seeds, and 2 tsp. salt to a simmer in a small saucepan over medium heat, stirring occasionally, until salt is dissolved, about 4 minutes. Let cool. Strain stock over couscous; discard solids. Let sit, stirring occasionally, until liquid is absorbed and grains begin to swell, 10–15 minutes. Rake and rub couscous with your hands until no clumps remain.
  2. Pour water into a large pot to come 1" up sides. Bring to a gentle simmer. Transfer couscous to a steamer basket or a colander and set inside pot, making sure couscous is not touching water. The sides of the steamer basket should be in direct contact with the pot; this forces the steam up through the couscous instead of around the sides. (If there’s a gap between the steamer and the pot, fill it in with crumpled foil.) Steam, uncovered, gently tossing occasionally, until steam escapes through couscous, 15–20 minutes.
  3. Spread out couscous on a clean baking sheet, discarding any grains that may have stuck to steamer basket. Drizzle ¼ cup cold water over couscous to moisten. Let cool slightly, then rub couscous to break up any clumps.
  4. Pour fresh water into pot to come 1" up sides and steam couscous again, tossing occasionally, until tender and nearly tripled in size, 15–20 minutes.
  5. Meanwhile, melt butter in a small saucepan over medium, stirring often, and cook until it foams, then browns, 4–6 minutes.
  6. Transfer couscous back to rimmed baking sheet and toss with a slotted spoon to remove any remaining clumps. Drizzle with brown butter and toss to coat. Taste couscous and season with more salt if needed. Top with pepper before serving.
Do Ahead: Couscous can be steamed once 4 hours ahead. Store on baking sheet at room temperature. Steam the second time just before serving.

Watch the recipe video here:

Steam, fluff, steam, fluff. This couscous recipe is time-consuming but worth it.Recipe: http://bonap.it/yTtl7MH

Posted by Bon Appétit Magazine on Saturday, December 15, 2018

Dessert

Christmas Cookie Cheesecake

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Christmas Cookie Cheesecake
Sugar cookie meets cheesecake in this brilliant holiday mash-up: a creamy vanilla cheesecake gets the royal icing treatment — no cookie platter required.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • One 16.5-ounce tube store-bought sugar cookie dough
  • Four 8-ounce packages cream cheese, at room temperature
  • 2 cups granulated sugar
  • 1 cup sour cream
  • 2 tablespoons vanilla extract
  • 4 large eggs, at room temperature
  • Red and green sprinkles, for decorating
  • One 1-pound box confectioners' sugar (about 4 cups)
  • 2 tablespoons meringue powder
  • Red and green gel food coloring
Instructions
Special equipment: two pastry bags fitted with small round tips
  1. Position an oven rack in the middle of the oven and preheat to 350 degrees F. Press the cookie dough into the bottom of a 9-inch springform pan (use the bottom of a measuring cup to help spread it out and make it even). Bake until the cookie is set and golden brown, 12 to 15 minutes. Let cool completely, about 30 minutes. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan. Reduce the oven temperature to 325 degrees F.
  2. Beat the cream cheese and granulated sugar together in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack). Pour the batter into the springform pan. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
  3. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
  4. Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife. Pat the Jimmie sprinkles into the sides of the cheesecake making sure not to cover the crust or get any on top.
  5. Whisk together the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with an electric mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary.
  6. Transfer about ½ cup of the royal icing to a pastry bag fitted with a small round tip. Thin the remaining icing with 1 teaspoon of water at a time until it is the consistency of syrup (you know you have reached the right consistency if you drizzle a bit of the icing and it sinks back into the icing within 8 to 10 seconds). Transfer 1 cup of the thinned icing in another pastry bag fitted with a small round tip. Divide the remaining batter between two small bowl and color one red and one green with the red and green gel food coloring.
  7. Use the thick white icing to pipe a large scalloped circle around the cake leaving a ¾-inch border. Use the thinned white icing to fill the center of the scalloped circle. Use an offset spatula to spread the icing out so that it is smooth. Decorate with the colored icing while the white icing is still set. Chill the cake until the icing is set, at least 1 hour.

Watch the recipe video here:

Recipe of the Day: Christmas Cookie Cheesecake ??? Save the recipe: https://foodtv.com/2UyMEwc

Posted by Food Network on Saturday, December 15, 2018

Dessert

Reese’s™ Peanut Butter Pie

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Reese’s™ Peanut Butter Pie
I can't find the words to tell everyone what an AWESOME pie this is. After making it, I have already given the recipe out to three of my friends.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 Pillsbury™ refrigerated pie crust, softened as directed on box
  • 2½ cups heavy whipping cream
  • 8 oz cream cheese, softened
  • ½ cup creamy peanut butter
  • ¼ cup sugar
  • 6 packages (1.5 oz each) Reese's™ Peanut Butter Cups™, chopped (about 1½ cups)
  • ½ cup plus 1 tablespoon hot fudge
Instructions
  1. Heat oven to 450°F. Unroll pie crust; place in ungreased 9-inch pie plate. Flute edges as desired, and prick bottom and sides with fork. Bake 10 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
  2. Meanwhile, in large chilled bowl, beat whipping cream with electric mixer on high speed just until soft peaks form. Reserve 1 cup of the whipped cream for topping; refrigerate.
  3. In large bowl, beat cream cheese, peanut butter and sugar with electric mixer on medium speed until smooth. Gently fold remaining whipped cream into cream cheese mixture. Fold in 1 cup of the chopped peanut butter cups. Refrigerate until ready to assemble pie.
  4. In small microwavable bowl, microwave ½ cup of the hot fudge uncovered on High 10 to 20 seconds or until spreadable. Carefully spread hot fudge onto bottom of cooled crust. Spread cream cheese mixture evenly onto fudge layer.
  5. Spoon reserved 1 cup whipped cream on top of cream cheese mixture, spreading evenly. Sprinkle with remaining ½ cup chopped peanut butter cups. In same small microwavable bowl, microwave remaining 1 tablespoon hot fudge uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle on top of pie. Refrigerate 3 hours before serving.

Watch the recipe video here:

"I can't find the words to tell everyone what an AWESOME pie this is. After making it, I have already given the recipe…

Posted by Pillsbury on Saturday, December 15, 2018

Main dish

Best roast potatoes

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Best roast potatoes
Simple as roast potatoes are, there’s a handful of tiny, but important, details – picked up throughout my cooking career – that when combined give you this ultimate recipe, which I believe creates the perfect roast potato. What a luxury.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2.5 kg medium Maris Piper potatoes
  • 4 tablespoons goose fat or unsalted butter
  • olive oil
  • 1 bulb of garlic
  • ½ bunch fresh sage
Instructions
  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Peel the potatoes, keeping them whole, and ideally all about the same size (8cm). Parboil them in a pan of boiling salted water for 15 minutes – this will ensure that the insides become really fluffy.
  3. Drain in a colander and leave to steam dry for 2 minutes – this will help the fat to stick to the potatoes. Give the colander a few light shakes to chuff up the edges of the potatoes, giving you maximum surface area for a crispy exterior as they roast.
  4. Place the goose fat or butter and 1 tablespoon of oil in your largest roasting tray. Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat, and spread out in one fairly snug, even layer but with small gaps between them.
  5. Squash the garlic bulb, then lightly crush each unpeeled clove and add to the tray – this gives you sweet, caramelised garlic and adds a gentle perfume to the potatoes.
  6. Roast for 1 hour, or until the potatoes are crisp and golden all over.
  7. Remove the tray from the oven. We’re nearly there, but we’ve got one last application of love and care, which is the game-changer. Gently half-squash each potato with a fish slice or masher so they kind of push into each other and fill the tray.
  8. Pick the sage leaves and – importantly – toss with a little oil (this will transmit the flavour and make them deliciously crisp). Sprinkle the sage over the potatoes and roast for a further 20 to 25 minutes, or until golden and amazing. Heaven – you could even serve these on their own in a restaurant, they’re so good.

Watch the recipe video here:

How do you like your roasties? ?Throwing it back to this classic recipe… jamieol.com/PerfectRoastie#ChristmasRecipe #RoastPotatoes

Posted by Jamie Oliver on Saturday, December 15, 2018

Main dish

Kombu-Cured Salmon with Fresh Yuzu Kosho

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Kombu-Cured Salmon with Fresh Yuzu Kosho
Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 1½-pound piece boneless salmon fillet
  • 4 6x5-inch pieces dried dashi kombu (should be flat and not wrinkled)
  • ½ lemon, thinly sliced, seeds removed
  • 2 tablespoons mirin (sweet Japanese rice wine)
  • 1 tablespoon mild miso (such as white or yellow)
  • 1 teaspoon soy sauce
  • 1 jalapeño, seeds removed, chopped
  • 1 serrano chile, seeds removed, chopped
  • Kosher salt
  • Zest and juice of 1 yuzu or zest of ⅛ white grapefruit, ½ lemon, ½ lime, and 1 tablespoon mixed juice from all three
  • Nonstick vegetable oil spray
  • Yuzu or lime wedges (for serving)
Instructions
  1. Slice salmon on a diagonal into four 1"–1¼"-thick fillets. Place 2 kombu sheets in a 13x9" glass baking dish or other nonreactive vessel. Lay salmon on top of kombu and top with remaining kombu so that salmon is completely covered. Lay lemon slices on top. Cover and chill at least 12 hours and up to 2 days.
  2. Whisk mirin, miso, and soy sauce in a small bowl until smooth. Set glaze aside.
  3. Toss jalapeño and serrano chile with a large pinch of salt on a cutting board and mash with the side of a chef’s knife until a coarse purée forms. Transfer to a small bowl. Mix in yuzu zest and juice; season yuzu kosho with salt. Set aside.
  4. Heat broiler. Lightly coat a broilerproof baking sheet with nonstick spray. Uncover salmon and transfer to baking sheet; discard kombu and lemon. Spread reserved glaze evenly over top of salmon and broil until flesh is very dark around the edges and opaque throughout, about 4 minutes.
  5. Top salmon with reserved yuzu kosho and serve with yuzu wedges for squeezing over.

Watch the recipe video here:

Change up your salmon routine.Recipe: http://bonap.it/UTJbed4

Posted by Bon Appétit Magazine on Thursday, December 13, 2018

Main dish

Instant Pot Jalapeño Cheddar Cornbread

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Instant Pot Jalapeño Cheddar Cornbread
A perfect combination of spicy and sweet.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup yellow cornmeal, plus additional to coat pan
  • ¾ cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup corn kernels (fresh or frozen)
  • 2 large jalapeno peppers seeded, finely chopped
  • ¼ cup green onions, thinly sliced
  • ¾ cup buttermilk
  • ¼ cup honey
  • ¼ cup butter, melted
  • 2 eggs, beaten
  • Additional cheese, diced jalapeno and green onion for topping (~1 tbsp each)
Instructions
  1. In a large bowl, combine cornmeal, flour, baking powder, and salt. Gently fold in grated cheese, corn, diced jalapenos, and scallions until well distributed.
  2. In a medium bowl, whisk together buttermilk, honey, butter, and eggs. Pour over dry ingredients and mix gently until just combined. Do not overmix.
  3. Coat inside of a 7” cake pan with non-stick spray and dust with additional cornmeal. Spoon batter into prepared pan and top with ~1 tbsp each cheese, diced jalapeno, and green onion.
  4. Spray one side of a piece of aluminum foil and cover the pan loosely, sprayed side down – do not seal.
  5. Pour one cup of water in the Instant Pot and insert the trivet. Carefully lower the cake pan on to the trivet and secure the lid, making sure vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
  7. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  8. Remove the pan and set it under the broiler until golden, 2-4 minutes (optional).

Watch the recipe video here:

Instant Pot Jalapeño Cheddar CornbreadFULL RECIPE: http://chopsecrets.com/instant-pot-jalapeno-cheddar-cornbread/

Posted by Chop Secrets on Friday, December 14, 2018

Main dish

One-pot Lemon Pepper Chicken & Rice

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One-pot Lemon Pepper Chicken & Rice
One-pot Lemon Pepper Chicken & Rice
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons lemon pepper
  • 1 tablespoon paprika
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 lb chicken thighs with skin (910 g)
  • 4 tablespoons butter
  • 1 yellow onion, diced
  • 1 ½ cups arborio rice (300 g)
  • ¼ cup white wine (60 mL)
  • 4 cups chicken broth (960 mL)
  • 1 ½ cups milk (360 mL)
  • pepper, to taste
  • 1 cup parmesan cheese (100 g)
  • ¼ cup fresh parsley, optional (10 g)
Instructions
  1. Combine lemon pepper, paprika, and 2 cloves of minced garlic in a small bowl.
  2. In a large oven-proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for three minutes, turn the heat up to medium high and cook for an additional two minutes (or until browned). Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside. (Don’t worry! It will finish cooking when you put it in the oven.)
  3. With a paper towel, carefully wipe out excess fat, leaving the seasoning.
  4. Preheat your oven to 350˚F (175˚C).
  5. On medium high, melt two Tbsp. of butter in the pot and add the diced onions and the rest of the minced garlic. Cook until onions are translucent (1-2 minutes).
  6. Add the rice and stir until it becomes translucent (1-2 minutes).
  7. Pour in the white wine and let it cook until most of the wine has evaporated (about two minutes).
  8. Add the chicken broth, one cup of milk, and a dash of pepper and stir. Bring it to a simmer.
  9. Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes).
  10. Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned.
  11. Add the other two Tbsp. butter, parmesan, ½ cup (118 ml) of milk and parsley to the rice. Stir until well combined. Return the chicken on top of the rice.
  12. Enjoy!

Watch the recipe video here:

One-Pot Lemon Pepper Chicken & Rice ?FULL RECIPE: https://tasty.co/recipe/one-pot-lemon-pepper-chicken-rice

Posted by Proper Tasty on Friday, December 14, 2018

Main dish

Lamb Burgers with Lemon-Caper Aioli and Fennel Slaw

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Lamb Burgers with Lemon-Caper Aioli and Fennel Slaw
For this lamb burgers recipe, you'll want to splurge on good sturdy bakery buns that can absorb the extra liquid from the slaw and burger without disintegrating.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Aioli
  • ¼ cup rinsed salt-packed capers
  • 1 cup mayonnaise
  • 2 tablespoons olive oil
  • 1 teaspoon finely grated lemon zest
  • 3 tablespoons (or more) fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves, finely grated
  • Kosher salt
Assembly
  • 1½ pounds ground lamb, preferably grass-fed
  • Kosher salt
  • 4 tablespoons olive oil, divided
  • 3 celery stalks, thinly sliced on the diagonal
  • ½ fennel bulb, thinly sliced; plus ¼ cup chopped fennel fronds (optional)
  • ¼ large sweet onion, thinly sliced
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons crushed dried mint
  • Freshly ground black pepper
  • 4 potato or ciabatta rolls, toasted
  • Boquerones (marinated white anchovies; for serving)
Instructions
Aioli
  1. Place capers in a small bowl and pour in warm water to cover. Let soak 20 minutes. Drain, rinse, and pat dry. Coarsely chop.
  2. Whisk capers, mayonnaise, oil, lemon zest, lemon juice, mustard, and garlic in a medium bowl; taste and season with salt and more lemon juice, if desired.
  3. Do Ahead: Aioli can be made 1 day ahead. Cover and chill.
Assembly
  1. Shape lamb into 4 patties about 1" thick, season with salt, and let sit at room temperature 30 minutes.
  2. Heat 2 Tbsp. oil in a large skillet, ideally cast iron, over medium. Cook lamb patties, working in batches if needed, until browned (they won’t take on as much color as a beef burger), 5–7 minutes. Turn and cook until browned on second side, about 5 minutes for medium-rare. Transfer patties to a plate and let rest 10 minutes.
  3. Meanwhile, toss celery, fennel, fennel fronds (if using), onion, lemon juice, dried mint, and remaining 2 Tbsp. oil in a medium bowl. Season slaw with salt and pepper.
  4. Generously spread aioli on cut sides of buns and build each burger with a lamb patty, 3 or 4 boquerones, and a mound of slaw. This is a messy burger, so the bib is not optional.

Watch the recipe video here:

This rich and juicy lamb burger from Hart's is pure bliss.Recipe: http://bonap.it/RMtIzux

Posted by Bon Appétit Magazine on Friday, December 14, 2018

Main dish

Victory Pretzel with Dipping Sauces

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Victory Pretzel with Dipping Sauces
Victory Pretzel with Dipping Sauces
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
  • 1 tablespoon baking soda
  • 1 egg, beaten
  • Coarse salt, as desired
  • 1 package (3 oz) cream cheese, softened
  • 1 tablespoon powdered sugar
  • ¼ cup honey mustard
  • ½ cup cubed prepared cheese product (from loaf)
  • 2 tablespoons beer
Instructions
  1. Heat oven to 375°F. Spray large cooking sheet with cooking spray. Unroll dough; reroll into long rope, stretching carefully to about 55 inches long.
  2. To make pretzel shape, form dough into U shape. Twist ends together twice. Press down dough where dough overlaps in an X. Pick ends up and fold over so they rest over bottom on U shape, pressing ends to stick. Place pretzel on cooling rack placed over waxed paper.
  3. In small microwavable bowl, heat ½ cup water uncovered on High about 30 seconds or until hot. Add baking soda; stir until dissolved. Brush pretzel with soda mixture. Let stand at room temperature 5 minutes.
  4. Brush pretzel with beaten egg; sprinkle with salt. Transfer to cookie sheet. Bake 18 to 20 minutes or until dark golden brown.
  5. Meanwhile, make sauces: In small bowl, mix cream cheese and powdered sugar until smooth. Cover until ready to serve. Place mustard in small bowl; cover until ready to serve. In medium microwavable bowl, microwave cheese and beer uncovered on High about 1 minute, stirring occasionally, until smooth. Cover until ready to serve. Serve with hot pretzel.

Watch the recipe video here:

Cheer your team to victory with the pretzel that always wins. Victory Pretzel recipe:…

Posted by Pillsbury on Friday, December 14, 2018