Cinnamon Sugar Pretzels [+ Video]

Cinnamon sugar pretzels are one of our all time favorite snacks or treats. Adults and kids cannot stay out of the bowl. Trust me!

Such a simple snack yet so hard to keep your hands out of. These cinnamon sugar pretzels with white chocolate drizzle are great for watching a movie or if Mom really needs a darn treat and they are a perfect snack for parties or for holiday food gifts!

Heaven knows you need at least one simple thing for a party so that you aren’t standing in the kitchen all day and night and during the party. This cinnamon pretzel recipe is your answer for a totally irresistible sweet and salty snack!

What Do I Need to Make Cinnamon Sugar Pretzels?

Have you all tried Dots pretzels? The original Dots are incredible, but I just tried the cinnamon sugar Dots recently and they are heavenly! In fact, they reminded me of this pretzel dessert recipe! You only need 4 ingredients to make this simple, yet irresistible treat…

• Canola Oil: helps the cinnamon sugar stick to the pretzels without changing any flavor
• Cinnamon Sugar: see section below for making your own
• Mini Pretzels: grab a bag of store bought small pretzel twists
• White Chocolate: melting wafers work great or white chocolate chips are fine too

The measurements for each ingredient can be found in the recipe card at the end of the post.

Recommended Equipment

• Microwave Safe Mixing Bowl
• Rubber Spatula
• Baking Sheet
• Glass Measuring Cup

How to Make Cinnamon Sugar Pretzels

This is an odd recipe as it’s oil that you’re going to stir into the pretzels and not melted butter and then use the microwave (no oven needed!!) to bake it all in there. It works. I promise, but it is a little weird to pour oil all over something you want to eat. Here is how it will go…

1. Combine the pretzels, canola oil and cinnamon sugar in a large glass bowl and toss until the cinnamon sugar coats all the pretzels.
2. Microwave for 2 minutes stirring every 30 seconds.
3. Pour the pretzels out onto a sheet pan and sprinkle with more cinnamon sugar mixture.
   • PRO TIP: We like to add this little extra cinnamon sugar right before we drizzle the white chocolate, but don’t stress if you forget. They are wonderful either way.
4. Let the pretzels cool and air dry completely and then drizzle with melted white chocolate.
5. Let them air dry again and eat!

These instructions are all available in the recipe card down below. Keep scrolling for all the details!

Watch How These Pretzels are Made…

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20 Minute Cheesy Caprese Pesto Tarts

I don’t know about you, but I adore appetizers, especially around the holidays. We make these 20 minute cheesy caprese pesto tarts all the time!

It’s easy to make a savory appetizer with puff pastry for gatherings and using a few key ingredients will make it taste like you’ve been in the kitchen for hours. Which is my favorite thing, make people think I’ve worked harder than I did.

We’ve done a whole post on pesto, how to make pesto, how to store pesto, how to freeze pesto, how to keep pesto green, how long pesto keeps, and we have plenty of recipes that use pesto which we will link up to at the bottom of the post. So, refer back to that post if you need to read up on pesto.

This is a sponsored post on behalf of Fisher Nuts, however all opinions remain our own.

What Do I Need to Make Pesto Tarts?

Here is a quick rundown of all the ingredients you’ll need. The measurements for everything can be found by scrolling down to the recipe card below.

For the Pesto

• Basil: you can make your own fresh pesto (highly recommend!) or go with store-bought pesto to save time
• Garlic: fresh whole cloves
• Fisher Walnuts: We use walnuts instead of pine nuts to really push that more nutty flavor in this pesto.
• Olive Oil: make sure it is extra virgin for the best flavor
• Parmesan Cheese: adds flavor
• Lemon Zest and Juice: adds a bright pop of freshness and helps keep the basil green
• Salt: enhances all the flavors

For the Tarts

• Puff Pastry: We use store bought puff pastry because hello, who has time to make that from scratch?
• Grape Tomatoes: You can half them or leave them whole depending on the size.
• Mozzarella Cheese: grab a block of good quality cheese and cube it, it melts so perfectly!
• Black Pepper: adds flavor

Tips About Walnuts

Just as with our classic pesto, the secret to really great flavor is in toasting the nuts and garlic. Walnuts, when fresh are not bitter like you may believe. Instead they have a sweetness to them and with that robust garlic it really makes for a great pesto.

The pesto we will make today is a little different as it uses Fisher Nuts Walnuts. We did a random sampling and Fisher Nuts were preservative free, tasted the most fresh and not bitter since they weren’t past their date of freshness.

Did you know that? That good fresh walnuts taste juicy, nutty and sweet? To store walnuts, I keep mine in the blue bag we buy them in as the dark colored bag actually is best to keep them fresh, then we place them in the kitchen cupboard as light degrades the oils.

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French Dip Sliders [+ Video]

French dip sliders are perfect for a quick and easy family dinner or for the next big game day! These are buttery with caramelized onions and a luscious aus jus!

French dip sliders are not at all something I grew up with but occasionally when life was busy, the weather chilly and mom was tired she’d gather up simple ingredients for French dip sandwiches. Just sliced roast beef, hoagie rolls, and flavorful aus jus was all she needed to get dinner in the table for five hungry kids.

We have our own French dip recipe on the blog but knowing how mouth watering our ham and cheese sliders are, I have been itching to make a new sliders recipe. You guys, forget the ham ones, these are out of this world. The best thing I’ve made in months!

Why Make Sliders?

Not that sliders need to be justified, but just in case you wondering why you should make them, let me tell you! Sandwiches are like the best things ever! They are like a whole meal all in one perfect little package. Sliders are just mini sandwiches, so you can eat more than one and not feel guilty! The bread to meat ratio is even better than in a full sized sandwich, and they can be eaten for dinner or for an appetizer. It’s just all around winning!

How to Make French Dip Sliders?

These french dip sliders come together in three different steps…the caramelized onions, the sandwiches, and the aus jus. First, preheat your oven to 350 degrees and grease a 9×13 baking pan.

Caramelized Onions

Let’s start with the caramelized onions so that they are ready to go when you assemble the sliders. Slice a medium yellow onion and then melt a couple tablespoons of butter in a saute pan over medium heat. Add the onions to the butter with two sprigs of fresh time and water. Stir the onions occasionally and add salt and pepper. The onions will begin to turn golden and soften. They will cook for about 20-25 minutes.

Sandwiches

Now it is time to start assembling the sliders! These are so easy! Start by slicing your rolls in half and place them side by side in your greased 9×13 pan cut side up as shown below.

Then you want to lather the top of each roll with stone ground dijon mustard. A different kind of mustard can be used, but we really recommend a stone ground dijon mustard. It just gives it best flavor and extra texture.

Then add a layer of thinly sliced roast beef. We like to go to the deli counter and ask them for a half pound of their best roast beef. Then we just evenly layer it all over the mustard buns.

Next comes the cheese!! We love these sliders with provolone, so we pick up 9-12 slices at the deli counter when we get the roast beef. You can’t have too much

The Best Cheese Ball I Ever Had

I had no idea that an easy cheese ball recipe could be this good. Last year I had the best cheese ball I ever had and now I get to share how crazy easy this appetizer is!

Our neighbor, Michelle thought up the most genius idea, she cancelled neighbor gifts at Christmas. Can we all have a moment of cheering for Michelle? Now, I’m not against neighbor gifts, but I don’t know that I’m for pouring out all of that extra stress for a bunch of cookies the neighbors throw away. Don’t worry, I’m going to tie it all together so you know what it has to do with The Best Cheese Ball I Ever Had. 

We were so impressed with not just Michelle, but how the neighbors responded. Michelle sent out a big letter announcing that instead of doing neighbor gifts, what if we donated to a cause. Everyone could come visit at a little Christmas gathering at her house, bring a donation for a family in need or a reputable charity and visit with each other, which is more of what Christmas is about.

Oh it was such a success!! So much money earned, and we stuffed our faces, I mean, we all got into the Christmas spirit so much more!

What is a Good Cheese Ball Recipe?

Another dear friend, Angie was there. I casually walked over to her and seeing the food said, “oh what is a good cheese ball recipe? I’m never as in love as I want to be.” And there we were, standing at the food table, shoveling crackers with the best cheese ball I ever had into our mouths. I finally said, “my gosh, who made this?!!!” And Angie says, “Oh, I did.”

What?! How have I never tasted of this goodness before and how could she stand there so nonchalant?! I mean, it looked like a classic cheese ball recipe, but something about it was different.

Look, I’ve had some pretty good cheese balls in my day. Our BBQ Bacon Cheese Ball and German Chocolate Cheese Ball are pretty dang amazing, but now I am sitting here making a humble pie because Angie’s is the best cheese ball I ever had!

Secret Ingredients in the the Best Cheese Ball

I think it’s the secret, artery clogging ingredient that you all are going to use and not complain a lick about because it’s just that worth it.

Kraft Old English Jarred Cheese.

Yes, it’s cheese in a jar. I’ve linked to it so you can see what to look for.

No, it probably isn’t real cheese. I can’t fight you on that one. Can you pretend it is? Just this once?

The rest of the ingredients are the norm, but I’ll do you a favor and give a quick overview because I love seeing a quick list of ingredients.

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