Pizza Pretzels

I was looking for peanut free school lunch ideas when I found this recipe in a cookbook I've had for years. My taste testers gave it two thumbs up!! My daughter asked "can I have TWO of these in my lunch?" Success! I think they'd also be good with chopped up pizza toppings like green pepper, pepperoni, or mushroom. I'll try that next time. I'm going to individually freeze these and use them for lunches.

Pizza Pretzels
Makes 15

1 1/4 c. water
2 tbsp oil or margarine (I used olive oil)
3 c. flour (I did 2 c. white and 1 c. whole wheat)
1 1/2 tsp salt
1 tsp dried oregano (I used ground and didn't measure. I needed to use more.)
1/2 tsp garlic powder
2 tsp instant yeast

Add all ingredients to a bread machine and put on the dough setting. Or, if you know how to make dough, go ahead and do it "the old fashioned way". 

Cut dough into 15 pieces. Shape each piece into an 8 inch log by rolling. Twist into pretzel shapes (my daughter said mine looked more like bows. I got better by pretzel #15) and place on greased or parchment paper lined baking sheets. Brush with oil, cover and let rise until doubled, about 1 hour. I let mine rise in my oven with the light on. 

Brush tops with pizza sauce (don't be afraid to be generous) and sprinkle with mozzarella cheese. Bake at 400F for 10 to 12 minutes. 
 

Sticky Finger Wings and Baked Potato Skins

I made this combo for supper last night and everyone gobbled it up. The wings truly are sticky. I recommend a hot lemon water finger bowl!  Rounds out nicely with a cool ceasar salad.

Sticky Finger Wings

1 c. packed brown sugar
1/2 c. soy sauce
2 tbsp. finely chopped gingerroot (I used the ginger that is like a paste, 1 big spoonful)
6 cloves of crushed garlic (I used 2 tbsp of chopped garlic from a jar)
4 lbs trimmed wings (I used 1 "club pack" of drumettes)

Combine first 4 ingredients in a bowl. Mix well.

Put wings/drumettes in a well greased 9x13" pan. Pour brown sugar mixture over chicken. Toss to coat. Bake at 350F for 1 3/4 to 2 hours, stirring occasionally, until tender and glazed.


Courtesy of Company's Coming "Cooking at Home". page 27

Baked Potato Skins

4 large baking potatos, baked
3 tbsp olive oil
1 tbsp grated parmesan cheese
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp pepper
8 bacon strips, cooked and crumbled (I used real bacon bits and sprinkled it on. I didn't measure but it was  
   far from being 8 strips. maybe 1/2 cup.)
1 1/2 c. shredded cheddar cheese
1/2 c. sour cream - this is personal preference. I used about a tablespoon per skin. The kids had none.
2 green onions, sliced

Cut potatoes in half lengthwise and then in half again (to make quarters) scoop out pulp, leaving a 1/4" shell. Place potato skins on a greased baking sheet. Combine oil, parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.