Yummy Ranch Pretzels Recipes

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RANCH PRETZELS



Ranch Pretzels image

For a quick snack make these Ranch Pretzels. These make the best party, movie night, or after school snack!

Provided by Alyssa Rivers

Categories     Appetizer     Snack

Time 25m

Number Of Ingredients 3

1 pound mini pretzels
1/2 cup butter (melted (or vegetable oil))
1 Homemade Ranch Seasoning (or Package from the store)

Steps:

  • Preheat oven to 275 degrees. In a large bowl add the pretzels, butter, and ranch seasoning and stir until evenly coated.
  • Lay on a baking sheet. Bake for 20 minutes. Remove from oven and let cool completely. Serve.

Nutrition Facts : Calories 212 kcal, Carbohydrate 30 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 20 mg, Sodium 552 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EASY RANCH PRETZELS



Easy Ranch Pretzels image

Easy Ranch Pretzels that have only three ingredients and are addictingly delish!

Provided by Jenn

Categories     Snack

Number Of Ingredients 3

1 15-oz bag pretzels
1 1-oz pkg dry Ranch dressing mix
1/2 cup canola/vegetable oil

Steps:

  • In a large mixing bowl, combine the three ingredients and let marinate together for 1 hour, tossing occasionally.
  • Preheat oven to 275ºF. Pour pretzles onto a cookie sheet. Bake for 20 minutes in preheated oven.
  • Remove from oven and let cool. Pour into sealable container. Enjoy!

RANCH PRETZELS



Ranch Pretzels image

"For a fast, fun snack, start with plain pretzels and add a new taste twist," suggests Lois Kerns of Hagerstown, Maryland. "It takes just a few minutes to coat them with seasonings and pop them into the oven to bake."

Provided by Taste of Home

Categories     Snacks

Time 1h5m

Yield 12 cups.

Number Of Ingredients 5

1 package (20 ounces) large thick pretzels
1 envelope ranch salad dressing mix
3/4 cup canola oil
1-1/2 teaspoons dill weed
1-1/2 teaspoons garlic powder

Steps:

  • Break pretzels into bite-size pieces and place in a large bowl. Combine remaining ingredients; pour over pretzels. Stir to coat. , Pour into an ungreased 15x10x1-in. baking pan. Bake at 200° for 1 hour, stirring every 15 minutes.

Nutrition Facts :

YUMMY PRETZELS



Yummy Pretzels image

My mother-in-law makes these often. She was nice enough to share the recipe with me. They can be very addictive. Very simple to make also. NO BAKING REQUIRED!!!!

Provided by Jill L. Margaritta

Categories     Lunch/Snacks

Time 4h

Yield 2 bags

Number Of Ingredients 5

2 (1 lb) bags pretzels
1 (12 ounce) bottle orville reddenbacher's butter flavored popping corn oil
1 (1 ounce) package ranch dressing mix
1 -2 teaspoon garlic powder
1 -2 teaspoon dill weed

Steps:

  • Put one bag of pretzels in a gallon size ziploc bag.
  • Put the other bag of pretzels in another gallon size ziploc bag.
  • Combine the oil, dry dressing, garlic powder and dill weed.
  • Mix well.
  • She uses her large glass measuring cup. It is easier to pour the mixture over the pretzels.
  • Pour half of the oil mixture into each ziploc bag of pretzels.
  • Shake the bags until the pretzels are well coated.
  • Flip and shake the bags every so often, for the next 4 to 6 hours.
  • She said she flips and turns everytime she walks into the kitchen.
  • Enjoy!

FRIED PICKLED JALAPEñOS WITH ZESTY LIME RANCH



Fried Pickled Jalapeños with Zesty Lime Ranch image

These fried pickled jalapenos are light, tender, and oh-so-crunchy. The sauce is cool and fresh, so the two together are the perfect combo! The perfect party appetizer. Inexpensive, easy, and fast to make. Great with a cold beer!

Provided by NicoleMcmom

Categories     Jalapeno Pepper Recipes

Time 30m

Yield 10

Number Of Ingredients 9

1 (16 ounce) jar large deli sliced jalapeno peppers (such as Mezzetta® Deli-Sliced Jalapenos)
½ cup sour cream
1 tablespoon dry ranch dressing mix
1 medium lime, zested and juiced
3 cups vegetable oil
½ cup all-purpose flour
1 tablespoon taco seasoning mix
⅓ cup water
¼ cup cornstarch

Steps:

  • Drain peppers and reserve 1/4 cup plus 1 teaspoon of brine from the jar. Pat peppers dry with paper towels.
  • Combine sour cream, ranch seasoning, the zest and juice of the lime, and one teaspoon of reserved jalapeño liquid. Stir well and set aside. This could be made up to 3 days ahead.
  • Pour oil in a small saucepan and heat over medium heat to 375 degrees F (190 degrees C).
  • Whisk together flour, taco seasoning, remaining reserved jalapeño juice, and water in a shallow dish until smooth. Toss dried jalapeños in cornstarch until lightly coated and shake off any excess. Coat slices in flour mixture with a fork and allow the excess to drip off.
  • Add several coated slices to the hot oil and fry until golden and crisp, 1 1/2 minutes. Transfer to a paper towel to drain and repeat with remaining jalapeños, in batches. Serve immediately with ranch dip.

Nutrition Facts : Calories 666.7 calories, Carbohydrate 15.3 g, Cholesterol 5.1 mg, Fat 68 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 11.8 g, Sodium 505.1 mg

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