Strawberry Goat Cheese Pretzel Bites Recipes

Steps:

• Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.
• Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.
• Combine strawberries and thyme in a small bowl and set aside.
• Grill bread on the preheated grill until browned, about 3 minutes per side.
• Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.

Steps:

• In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack. , For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled. , For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.

Steps:

• Make the soft pretzel bites: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with a cooling rack covered with paper towels.
• Bring 8 cups of water to a boil in a large stockpot. (It may seem like a small amount of water for a large pot, but once you add baking soda it'll foam up.)
• While the water comes to a boil, place the dough ball on a lightly floured surface. Cut into 4 equal pieces. Roll each portion into a long rope. Cut the ropes into 1-inch pieces.
• When the water is boiling, add the baking soda and sugar. Cook the dough pieces, in batches, for 30 seconds. Drain on the paper towels.
• Whisk together the egg yolk and 1 teaspoon water in a small bowl. Dip the tops of the pretzels in the egg wash and sprinkle with salt. Place on parchment paper-lined baking sheets. Bake until the pretzel bites are nicely browned, 9 to 10 minutes.
• For the beer cheese: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook until foamy, about 2 minutes. Gradually whisk in the beer until the mixture is smooth, then add the half-and-half. Simmer until the mixture thickens, about 5 minutes. Whisk in the mustard, Worcestershire sauce and House Seasoning. Gradually add the cheese and stir until smooth. Season to taste. Serve the pretzel bites with the beer cheese.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

Steps:

• For filling, beat cream cheese, confectioners' sugar and extract until smooth., Remove stems from strawberries. Using a paring knife or small melon baller, cut a 1-in.-deep opening in the stem end of strawberries. Pipe or spoon cream cheese mixture into openings. Place on a waxed paper-lined baking sheet., In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over strawberries; if desired, sprinkle with graham cracker crumbs. Refrigerate until set.