A sure sign that spring is around the corner, we both saw a robin yesterday! We have had a busy time at our house, we have had company three out of four weekends. We love having our family come to visit. This weekend our grandchildren Aimee and Evan came down from up north for our great granddaughter Lydia’s 1st birthday. Our son Jason and his fiancé’, Pattie also came so we had a festive time. Lydia loved eating her very first cupcake to the last crumb. That little girl loves to eat just like her great grandma! Our daughter-in-law Melissa brought us a treat to share on their weekend visit. I’m not crazy about pretzels, but Pa Lloyd loves them. I have to admit this is a snack where its hard to eat just one! Melissa shared the recipe, so I hope that you will like them too. It makes a huge batch so you will have a supply for awhile!
3 ( 15 oz.) bags pretzels
2 ( 12 oz.) bottles butter flavored pop corn oil
2 pkg. dry hidden valley ranch seasoning
1 tsp. dill weed
1 tsp. cayenne pepper
1 Tablespoon black pepper
1 Tablespoon accent seasoning
Mix all ingredients except pretzels. Add pretzels, and mix until coated with seasoning mix. Spread on 4 cookie sheets. Bake 1 1/2 hours at 200 degrees. Stir every 20 minutes. Cool. Store in air tight container.
Have a great week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.