Eve Peterson (AKA-POETGRL)
I made a queso cheese dip for them. Using a half a block of velveeta cheese and 1 can of rotel tomatoes.
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- 1 pkg
- 1 1/2 dash(es)
- lukewarm water
- 3/4 Tbsp
- 1 1/2 Tbsp
- 4 c
1In a large bowl soften yeast in water. Add salt and sugar. Mix in flour. Knead to soft smooth dough. Do not let rise.
2Cut into small pieces(between the size of a walnut and an egg). Roll into ropes and shape like pretzels.
3Put on foiled covered cookie sheets, not too close together. Brush with beaten egg and sprinkle with coarse salt.(i used kosher salt). Bake in 425 oven for 25 minutes or until brown.