Snack Ideas for Movie Night
Giant Soft Pretzels via Bread Machine
3 cups all-purpose flour
1 1/2 tsp active dry yeast
1/2 cup baking soda
1 1/8 cups warm water
3 tbsp brown sugar
2 quarts water
coarse salt
Add flour, yeast, brown sugar, and 1 1/8 cups warm water into the baking machine (do this in the order suggested by your machine's manufacturer). Select the appropriate dough setting, then after about 5 minutes into the mixing process, add another 1 - 2 tablespoons of water if necessary. When the dough has been properly mixed, lay it out on a countertop sprinkled with flour. Divide the dough into eight equal sections, then roll each section into a 20-inch rope. Twist each rope into the shape of a pretzel. Put 2 quarts of water and the baking soda into a large saucepan and bring to a boil. Drop each pretzel into the boiling water (one or two at a time) for about 15 seconds, then remove and place on a paper towel. Transfer the pretzels onto greased baking sheets and bake at 425 degrees F for about 10 minutes (or until they turn golden brown). While warm, sprits with water and sprinkle with salt. Perfect for dipping in nacho cheese!
Nachos
1 package Velveeta cheese
1/2 cup milk
1 can Rotel
jalapenos, onions, olives, and other preferred toppings
Chop the Velveeta cheese into cubes and put into the slow cooker. Set to a medium heat and stir occasionally as the cheese begins to melt. As the cheese melts, pour in the milk and stir well-this keeps the cheese from lumping and becoming too sticky. Add the Rotel. You can also stir in a bit of sour cream if you like. Reduce to a low heat and cover until ready to serve. Pour on top of tortilla chips and top with jalapenos, onions, olives, guacamole, sour cream, or any other desired toppings.
Spinach Dip with Sourdough Bread
1 (1 lb) round sourdough bread loaf
1 (16 oz) container sour cream
1 cup mayonnaise
1 (1.8 oz) package dry leek soup mix
1/2 (10 oz) package frozen chopped spinach, thawed and drained
In a mixing bowl, blend together the sour cream, spinach, mayonnaise, and leek soup mix. This needs to go into the refrigerator for a minimum of 6 hours, although it's best if you can leave it in overnight. Just before serving, cut off the top of the sourdough loaf and remove the inside of the bread-set aside for later. Pour the spinach dip mixture into the hollow loaf. Tear the removed sourdough bread into pieces. Place the filled loaf on a serving plate and arrange the bread pieces around the loaf for dipping.
Chips and Party Dip
1 (16 oz) jar mayonnaise
2 (1 oz) packages dry ranch dressing mix
1 (8 oz) container cottage cheese
1 (16 oz) container sour cream
1 tsp garlic salt
1 tbsp lemon juice
1 1/2 tsp ground cayenne pepper
1 tsp onion powder
Mix together the mayonnaise, ranch dressing mix, cottage cheese, sour cream, garlic salt, lemon juice, cayenne pepper, and onion powder. Refrigerate in a sealed container for at least an hour before serving. Best with ridged potato chips!
