Honey Chicken Kabobs

                                        This recipe is so easy and yummy! You can just put the skewer through the  chicken tender and cook it that way if you desire.
                           Or you can cut it into nugget size and cook it that way with veggies on a seperate skewer.  There just something  about cooking food on the grill that just makes it taste so much better! I cook on the grill a lot during the spring in to the fall. So I hope to be posting more grilled recipes as the days go on and I go through all the recipes I have collected over the years.

Happy Grilling ü


1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast
halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better). Preheat the grill for high heat. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

I make rice and put chicken and veggies on top


Developing Patience

Developing Patience
Read | James 1:1-4
When people confide to me that they are praying for patience, I often ask what else they're doing to acquire a calm and gentle heart. Patience isn't so much something believers receive as it is an attribute that they develop over time and through experience.
Think of patience as a muscle that you have to use in order to see it build. To that end, believers should recognize difficulty as an opportunity to flex their patience. The human instinct is to cry out to God in bewilderment when tribu-lation comes knocking. We blame. We resist. We complain. What we don't do is say, "Thank You, Father--it's time to grow in patience!" People aren't trained to think that way, but according to the Bible, that is exactly how Christians are to respond.
James tells us to consider trials a joy (1:2). But we often fail at this, don't we? Humanly speaking, praising the Lord for tribulation is unnatural. However, doing so begins to make sense to believers when they cling to God's promise that good comes from hardship (Rom. 8:28). We are not waiting on the Lord in vain. We can praise Him for the solution He will bring, the lives He will change, or the spiritual fruit He will develop in us.
Accepting hardship as a means of growth is a radical concept in this world. Even more extreme is the believer who praises the Lord for the storm. But God's followers have cause to rejoice. Tribulation increases our patience so that we can stand firm on His promises and await His good timing.


Pflaumem Kochen (German cake)

  This is an old family recipe past down on my dad's side. MY mom taught me how to make this. Ive used different fruits over the years. I just made it for hubby using raspberries. ( used 2 containers). I also double the Crumbs. You can use a smaller pan or a round pan if you want a thicker crust.
                                          Happy Baking ~ ENJOY~

Preheat oven 350'
2lbs small purple plums, apples, peaches or any fruit you desire

Cake Crust
2 Cups flour
1/2 teaspoon baking powder
1 1/2 sticks butter
2/3 Cup sugar
1 egg

Crumb Topping
1/2 cup butter
1/2 cup flour
1/4 cup sugar
Cinnamon if using apples

Add all ingredients in a bowl and mix together with a fork lightly, then knead dough by hand until smooth. Grease and flour 8' by 14' pan.

 Put dough in pan and pat dough evenly leaving a little higher around edges.

                                     Pour fruit in a single layer.

                                         Top with crumb topping.

Place in center of oven at 350' and cook for 35 minutes. Should be a nice light golden brown. Cool and sprinkle with powdered sugar if desire.

Living with Lupus

Have you ever woke up feeling hung over, but you didn't have a single drink? Woken up feeling nausea, but you aren't pregnant? Ever been so fatigued that no matter how much sleep or coffee you get/have, you can barely lift your head off the pillow?

Personally, I never know how I'm going to feel on any given day, or even every hour. I can cycle through feeling fine and terrible multiple times a day.
I often feel like I've been hit by a mac truck, every part of my body is effected.  I get that feeling the minute I wake up in the morning, before I am even out of bed.
And some days, I just want to stay curled up in bed, but I know that on most days, not even that will make me feel better as the pain of laying there is so great I have to get up take a shower to help with the pain.
I have to pace myself , which is a hard thing to do when things start to pile up around the house.
It's hard to make plans as I usually have to cancel them. But I do make them and thankful when I can make it.
You can probably talk to 100 different people with lupus, and get 100 different lists of symptoms and complications.....No two cases of lupus are exactly alike.
Patience is need so much with chronic illness. It is a daily fight that I must endure and I had to learn patience to cope with it . I trust God with the process and know He is with me all the time, to help me cope.

Stress is a NO no!! I really have to watch out for it. I know from past experiences it throws me right into a flare. click to see Signs and Symptoms of Lupus Flare

A tell-tale sign of lupus is a butterfly-shaped rash across the cheeks and bridge of the nose. Other common skin problems include sensitivity to the sun with flaky, red spots or a scaly, purple rash on various parts of the body, including the face, neck, and arms. Some people also develop mouth or lip sores.

I Started out yesterday fine and by night fall I had a rash above both eyes. Today as the day went on I got a rash on the side of my nose.

Sometimes I get it above my lip and I also get sores inside my mouth.

It took MANY years to finally get a diagnose. I knew since I was in my 30's something wasn't right. I've been to so many Dr's I lost count. I was told so many times it is all in you're head.  I was told I had so many different illness's i think to get rid of me. But along the way i found a few Dr's who willing to help e. I was finally diagnosed In 2011. I went on disability in May 2011. I miss working and doing the things I use to love, but acceptance was something that i had to get with. I lived so long living in my health , that i finally had enough and I LIVE LIFE today to the best of my ability!!

I also suffer with other disorders along with the Lupus. Fibromyalgia, Sjogren's Syndrome, Chronic IBS-D, Bursitis/ Arthritis , Degenerative Disc Disease & bulging disks in neck and lumbar, Chronic pain.
I am going through a batch of tests right  now ( 4-2012) for the chronic IBS as I have lost a lot of weight. Ive been sick with it since  June 2010. I will having a Breath test May 1st .

If you suffer with any Chronic Illness , My prayers are with you! I know I just focus on all the good I  have in my life today! I am thankful for so many things and I have a wonderful family and support system.
I love knitting, reading, all kinds of crafts, music, cooking/baking, watching movies, baseball ( METS), football ( Miami Dolphins) the beach and the country. We have a cat named Honey Kitty, she is the Queen of our house.

God Bless Donna S.         OH and drink plenty of Water!

~Fear not the valley that you are going thru, for you tredge it not alone, God has sent Grace and Mercy to walk it out with you~
"Heavenly Father, Please give me the strength I need to meet each challenge I will face today.Thank You that You promise never to leave me or forsake me.I know that You are always there. You are always for me."


Crock Pot Breakfast Casserole

I found this recipe on Pinterest and have yet to try it..but it sure looks delicious
When my sons come with his gf and her kids they all love breaky foods and this would be a big hit. SO I will be making it when they come visit, since it makes so much.
Plus, what's even more beautiful about this is that my sons & gf sleep in so they
can serve themselves when they get up.
I also like this as I know I can change it up each time I make it.
I use Reynolds Slow Cooker Liners so I dont need to spray the bottom.

                                            Happy Cooking and ENJOY ♥

1 package (32 oz.) of frozen hash brown potatoes
1 lb of bacon – cooked, drained and cut into pieces
1 lb of sausage, browned and drained
1/2 cup green onions – diced
1 green pepper – diced
3/4 pound cheddar cheese – shredded
1 dozen eggs
1 cup milk
1/4 teaspoon dry mustard
salt & pepper to taste

Spray crock pot ( unless u r using Reynolds Slow Cooker Liner) and evenly spread hash browns at the bottom
Add sausage, bacon, onions, green pepper and cheese on top of hash browns.
Beat the eggs, milk and mustard, salt & pepper together.
Pour over the whole mixture.

Turn the crock pot on low for 8-10 hours or until eggs are set and thoroughly cooked.


Homemade Pizza Sauce

Home made pizza sauce really adds that extra touch to home made pizza dough. So if you are
going to the trouble of making pizza at home, why not make the sauce too?

Can be used on any Italian dish you want. I have used it for Chicken parm and Spaghetti. I add chopped onions to the sauce when reusing it for spaghetti.You can also embellish this basic recipe by adding your personal touch. Perhaps some
chopped onion, diced pepper, grated carrot , or a few fresh chopped or canned mushrooms.
Pizza sauce is an excellent way  of hiding vegetables from finicky eaters.  ENJOY


3 garlic cloves, minced ( or jar garlic)
3 tablespoons olive  oil
1 (29 ounce) can tomato puree
1 (28 ounce) can diced or crushed tomatoes (if u like smooth use crushed and if i like chunky use diced)
1 tablespoon Italian seasoning
1 teaspoon dried basil
1/2 teaspoon salt ( optional )
2 tablespoons sugar
DirectionsIn a large saucepan, saute garlic in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness, Stirring occasionally.  . Sauce may be refrigerated for up to 1 week and it freezes well.

Note: you can add or not add any spice you perfer

Pizza Dough

I love making homemade pizza. I make my own sauce as well. Sometimes I make a couple smaller ones, personal pizzas so we can all make our own and add what ever toppings we want. There's nothing like home made.  Have Fun Enjoy

 It is quick, easy and delicious!  You can make it round or square or be creative and make a heart  for Valentines Day

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar

1.In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2.In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3.Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.

Cinnamon Bun Scones

                             Yield: 12 servings (12 scones)
2 cups all-purpose flour
1 cup oatmeal, quick or old- fashioned, uncooked
1/4 cup plus 2 Tablespoons granulated sugar
1 Tablespoon baking powder
1/4 teaspoon salt
8 Tablespoons (1 stick) chilled salted butter, cut into pieces
3/4 cup 2% milk
1 large egg, lightly beaten
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Directions:1. Place rack in center of oven. Preheat oven to 425°F. Spray 12x 18-inch pan with nonstick spray (or line with parchment paper).
2. In a large bowl, combine flour, oatmeal, 1/4 cup sugar, baking powder and salt; mix well. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
3. In a small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula just until dry ingredients are moistened.
4. In another small bowl, combine remaining 2 Tablespoons sugar with the cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture. (Do not blend completely).
5. Drop dough by 1/4 cupfuls (or use an ice cream scoop) 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.

3/4 cup powdered sugar
1/4 teaspoon vanilla
3 to 4 teaspoons nonfat milk

In small bowl, combine powdered sugar, vanilla and enough milk for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm.

*I like to whisk in a little bit of cream cheese to the glaze to make it more like a true cinnamon roll glaze

Honey Mustard Grilled Chicken


  • 1/3 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons mayonnaise
  • 1 teaspoon steak sauce
  • 4 skinless, boneless Chicken Breasts halves ( or any chicken pieces you perfer)
  1. Start grill - if you use gas grill Preheat the grill for medium heat.                        
  2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
  3. Spray the grill grate with Pam . Grill chicken  for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!               
6 Weight Watcher Points ( Old System )

Nutritional Information
Honey Mustard Grilled Chicken
Servings Per Recipe: 4
Amount Per Serving
Calories: 266
  • Total Fat: 8.3g
  • Cholesterol: 70mg
  • Sodium: 618mg
  • Total Carbs: 22g
  • Dietary Fiber: 0.1g
  • Protein: 24.7


Raspberry Coffee Cake

Raspberry Streusel Coffee Cake Recipe

Prep: 25 min   Bake: 50-55 min.   Yield: 12-16 servings.

1 1/4 cups sugar
1/3 cup cornstarch
3 1/2 cups fresh or frozen raspberries
1 cup water
2 Tbsp lemon juice

1/2 cup flour
1/2 cup sugar
1/4 cup butter
1/2 cup chopped nuts (optional)

3 cups flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup cold butter
2 large eggs
1 cup sour cream (I used fat free)
1 tsp almond extract or vanilla

For filling:
Combine sugar and cornstarch in a large pan. Stir in water and lemon juice, then raspberries. Cook and stir over medium heat. Boil for 2 minutes, stirring constantly. Set aside.

For topping:
Combine flour and sugar. Cut in butter till crumbly; stir in nuts.

For batter:
Combine flour, sugar, baking powder, soda, and salt. Cut in butter with a pastry blender (or use a food processor). Combine eggs, sour cream, and almond extract. Stir into dry ingredients. Batter will be very thick.

Spread half of batter in the bottom of a greased 9×13" pan. I actually had to pat mine into the pan with wet hands. Pour topping over the batter. Take remaining batter and drop by spoonfuls over the filling. (It's alright if there are gaps.) Sprinkle crumb topping over the top of the coffee cake.

Bake in a preheated 325° oven for about 50-55 minutes.

Nutritional Facts 1 serving (1 piece) equals 462 calories, 20 g fat (11 g saturated fat), 75 mg cholesterol, 265 mg sodium, 65 g carbohydrate, 2 g fiber, 5 g protein.


Cinnamon Roll Coffee Cakes

I Love Coffee cake and this one is marvelous . It is perfect for a family gathering or as a gift for a special friend. Great with coffee or tea and some good conversation. Took me a couple tries to get it to look like the picture but no matter how it looked it taste great. Nothing taste better then homemade goodies . You can also add chopped up apples to the filling.  ENJOY-Happy Baking

1 (.25 ounce) package active dry yeast
2/3 cup warm water (110 degrees to 115
1/2 cup warm milk (110 to 115 degrees F)
1/2 cup butter, melted
1 eggs, beaten
1/4 cup sugar
1/2 teaspoon salt
2-3/4 cups all-purpose flour

1/2 cup butter, softened
1/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
3/4 cup chopped pecans

In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, eggs, sugar, salt and 2- 3/4 cups flour; beat until smooth. Stir in a little more flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; turn onto a floured surface. Divide into two portions. Roll each portion into a 12-in. x 8-in. rectangle.

 In a mixing bowl, cream the butter, brown sugar and cinnamon. Spread over each rectangle to within 1/2 in. of edges. Sprinkle with pecans. Roll up each jelly-roll style, starting with a long side; pinch seam to seal.
Place each roll seam side down in a greased 15-in. x 10-in. x 1-in. baking pan; pinch ends together to form a ring. With scissors, cut from an outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show, slightly overlapping previous strip.
Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 350 degrees F for 20-25 minutes or until golden brown.
Remove from pans to wire racks to cool.

3/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 tablespoon milk
Combine icing ingredients; drizzle over coffee cakes.

Grilled Salmon

"This can be cooked right on grill or on aluminum foil.
This also can be baked in a 450 degree oven for 12 minutes, and then broiled for 5 minutes"

Prep Time: 15 Minutes    Cook Time: 16 Minutes    Ready In: 2 Hours 31 Minutes
Servings: 6

"A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets."

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce

1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Weight Watcher Points ( Old System) 8pts
The nutrition data for this recipe includes information for the full amount of the marinade ingredients.
Servings Per Recipe: 6
Calories: 318
Amount Per Serving
  • Total Fat: 20.1g
  • Cholesterol: 56mg
  • Sodium: 1091mg
Amount Per Serving
  • Total Carbs: 13.2g
  • Dietary Fiber: 0.1g
  • Protein: 20.5g

Meatloaf on the Grill

"You could use any ground meat you'd like. This is a fun way to cook a meatloaf that is great for a hot summer day when you don't want to turn on the oven. We use a charcoal grill. I usually don't measure the seasoning, so go by your own tastes. I also put baked potaotes or sweet potaoes wrapped in foil and place on grill. "

Prep Time:15 Min    Cook Time:45 Min   Ready In:1 Hr Servings Per Recipe: 8


  • 1 pound ground pork
  • 1 pound ground turkey
  • 2 eggs
  • 2 tablespoons dry bread crumbs
  • 8 ounces fresh mushrooms, sliced
  • 1 clove garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon basil
  • 1 1/2 teaspoons Worcestershire sauce


  1. Preheat an outdoor grill for medium heat.
  2. In a large bowl, mix together the ground pork, ground turkey, eggs, bread crumbs, mushrooms, garlic, Italian seasoning, basil, and Worcestershire sauce using your hands. Pat evenly into a 9 inch pie plate.
  3. Place the pie plate onto a cookie sheet, and place on the grill grate. Close the lid, and cook for 30 to 45 minutes, until no longer pink. The meat will cook faster on the grill than in the oven.               
 Sometimes i add a topping
  1/3 cup ketchup, 1 TBLS Worchestershire Sauce, 2 tsp brown sugar.  Mix in a small bowl and brush on the meatloaf the last 5 mins.


Victor Wooten and Edgar Meyer

                                           Victor Wooten and Edgar Meyer

Bass Fun: Edgar Meyer and Victor Wooten coolest duet ever

                                         Edgar Meyer and Victor Wooten

Bass fun: Edgar Meyer Ray Brown and Victor Wooten

                                  Edgar Meyer   Ray Brown and Victor Wooten

Life is full of unexpected suffering

Life is full of unexpected suffering. Even so, as Eleanor Roosevelt said: "If you can live through that [a difficult situation] you can live through anything. You gain strength, courage and confidence by every experience in which you really stop to look fear in the face. You are able to say to yourself, "I lived through this horror. I can take the next thing that comes along." That's exactly right. Struggling against great difficulty enables us to develop ourselves tremendously. We can call forth and manifest those abilities lying dormant within us. Difficulty can be a source of dynamic growth and positive progress. Happiness is your destiny.
 Have a great day!


Stuffed Chicken Breasts in Puff Pastry

The original recipe is from one of Jamie Oliver's cookbooks.
He calls the recipe "My old man's superb chicken."

4 boneless skinless chicken breasts
1 box puff pastry
2 cups mushrooms finely chopped
1 onion finely chopped
1/2 cup chopped fresh flat leaf parsley
1 1/2 tbsp olive oil
2 cloves minced garlic
1/2 tsp salt
3 grind of fresh pepper

To begin, if your puff pastry is frozen, thaw according to directions on the box.

In a non stick pan heat olive oil over medium heat. Saute chopped mushrooms, onions and garlic for 5 minutes. Add the freshly chopped parsley, salt and pepper and continue to saute for about 8-10 minutes. Cool completely.

Score Chicken breasts with a sharp knife making a pocket. Once the mushroom mixture has cooled, fill all 4 chicken breast pockets.

Using a little dusting of flour and a rolling pin, roll each puff pastry 'block' 18"x8" and 1/4" thick. Cut down the middle of each sheet, making a total of 4, 4"x18" strips.

Place one stuffed breast at the bottom of one of the stripes of pastry. Starting at one corner roll so that the pastry overlaps, encasing the whole breast. Roll all breasts and place on a parchment lines baking sheet.

Beat one egg and brush the outsides of each roll. Bake in 400 oven for 35-40 minutes. Pastry should be golden brown and flaky.

While chicken is baking begin the sauce. You may want to double this it is so delicious.

Mustard Sauce

2 heaping tbsp Dijon Mustard
1 cup white wine (you can use cooking wine OR Chicken stock)
1/4 cup Whipping Cream,
(I used thawed whipped topping)

Combine both ingredients in a non stick sauce pan. Over medium heat allow the wine( or  broth) to reduce by about 1/4.
Turn to simmer and add 1/4 cup cream.
 Allow to simmer for about 10-15 minutes.
Season with salt and fresh pepper to taste.

Hubby's, He ate it all up
Mine without sauce

Charred Tomato & Chicken Tacos

Prep Time: 35 minutes
Ready in: 35 minutes
Yield: 6 servings, 2 tacos each
Ease of Prep: Easy

Recipe Ingredients
1 pound ripe plum tomatoes cored (about 4-5)
2 teaspoons extra-virgin olive oil divided
1 pound boneless, skinless chicken breasts trimmed and cut into 1-inch chunks
Salt & freshly ground pepper
1 large white onion finely chopped (about 1 1/2 cups)
2 cloves cloves garlic very finely chopped
2 jalapeño peppers seeded and very finely chopped
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
4 scallions chopped
12 corn tortillas warmed
1/4 cup reduced-fat sour cream for garnish
2 limes cut into quarters

Recipe Directions
  1. Heat a large cast-iron skillet over high heat until very hot. Place tomatoes in the skillet and turn occasionally with tongs until charred on all sides, about 10 minutes. Transfer to a plate to cool slightly. Cut in half crosswise; squeeze to discard seeds. Chop the remaining pulp and skins; set aside.
  2. Add 1 teaspoon of the oil to the pan and heat over high heat until the oil is very hot. Add chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 5 minutes. Transfer to a plate and set aside.
  3. Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and jalapeños and cook, stirring, for 1 minute more. Add lime juice and the reserved chicken and tomatoes. Bring to a simmer and stir in cilantro and scallions. Season to taste with salt and pepper. Cover to keep warm.
  4. Spoon filling into warm tortillas, roll up and serve with sour cream and lime wedges.
Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.
Health Advantages: low calorie, high fiber, low sat fat, low sodium, high potassium, heart healthy, healthy weight, gluten free diet.
Weight Watcher Points 6  ( Old System)
Nutrition Information
Servings Per Recipe: 6
Amount Per serving
Calories:310 calCarbohydrate Servings:2
Carbohydrates:35 gDietary Fiber:6 gCholesterol:68 mg
Fat:7 gSodium:140 mgSaturated Fat:2 g
Protein:28 gPotassium:613 mgMonounsaturated Fat:3 g
Nutrition Bonus:Vitamin C (42% daily value), Selenium (35% dv), Magnesium (19% dv), Potassium (18% dv), Vitamin A (17% dv).
Exchanges:1 1/2 starch, 1 vegetable, 3 lean meat, 1 fat

Homemade Soft Pretzels

Homemade Soft Pretzels

Prep Time: 1 hour, 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour, 45 minutes
Yield: 8 large pretzels, or 30 small pretzels
Serving Size: 1 large pretzels or 2 small pretzels

Homemade Soft Pretzels

  • 4 Tablespoons butter, melted
  • 1 Tablespoon sugar
  • 2 teaspoons kosher salt, plus more for topping
  • 1 1/2 cups warm water (110 to 115 degrees F)
  • 1 package (2 1/4 teaspoons) instant yeast
  • 22 ounces (about 4 1/2 cups) all-purpose flour
  • Vegetable oil (nonstick) spray, for pan and bowl
  • 10 cups water
  • 2/3 cups baking soda
  • 1 large egg yolk, beaten with 1 Tablespoon water (for egg wash)

In the bowl of a stand mixer, combine the butter, sugar, salt and water. Sprinkle the yeast on top. Add the flour and mix with the dough hook attachment on low speed. Once the dough comes together, increase the speed to medium and mix for another 4 to 5 minutes, until the dough is smooth and pulls away from the sides of the bowl. Remove the dough from the bowl, wipe the bowl and then spray with the vegetable oil. Return the dough to the bowl, turning once to cover both sides with the oil. Cover tightly with plastic wrap and let rise in a warm place for approximately 45-50 minutes, or until doubled in size.

Preheat the oven to 450 degrees F. Line two large baking sheets with parchment paper and lightly spray with vegetable oil; set aside.

Bring the 10 cups of water to a boil in a large sauce pan or stock pot, then add the baking soda.

Meanwhile, turn the dough out onto a slightly oiled work surface or pastry mat. Divide into 8 equal large pieces (about 4.5 oz each) or 30 small pieces (about 1.2 oz each) and shape into balls. Roll each dough ball into a rope (24 inches long for the large pretzels or 10-12 inches long if making the smaller pretzels.) Holding the ends of the rope, cross them over each other, twist one turn, then press onto the center of the rope, to form a pretzel shape. Place onto the parchment lined baking sheets.

Working with one to two pretzels at a time, boil each pretzel for 30 seconds. Use a large slotted spoon or spatula to remove from the water and return to the pan. Brush the top of each pretzel with the egg wash then sprinkle with kosher or pretzel salt.

Bake in the preheated oven until dark golden brown (approximately 12 to 14 minutes for 8 large pretzels, or 10 to 12 minutes for 30 small pretzels.) Allow to cool on a wire rack for at least 5 minutes before serving.

Recipe Note: If you do not plan to consume pretzels the same day, then I would suggest freezing them immediately after they hit room temperature. The more fresh they are when you freeze them, the better. Throw them in a freezer bag and freeze up to 1 month. Reheat in the oven at 350 degrees for 5 to 10 minutes (until heated through). This is what I do, and they taste just as fresh!