Simple Food Recipes for Party

Easy Soft Pretzel Bites Recipe 

PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
SERVINGS: 8

INGREDIENTS

• 2 1/4 teaspoons active dry yeast
• 1 1/4 cups warm milk microwave for about 30 seconds
• 2 tablespoons honey
• 4 cups all purpose flour
• 1 teaspoon salt
• 1/2 cup baking soda
• 1/2 cup egg whites
• 1 tablespoon water
• 1 tablespoon course sea salt

INSTRUCTIONS

1. Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.
2. Pour milk into the bowl of an electric mixer. Top with honey and the yeast and stir to combine. Allow to sit for approximately 10 minutes. The yeast will become like a foam, which means it's ready.
3. Fill a large pot about 1/2 full with water and allow to come to a boil over medium/high heat. Mix together the egg whites and water and set aside.
4. Add flour and salt to mixer. Mix on low with paddle attachment for about 3 minutes until the dough comes together in one ball. Add more flour if needed. The dough will stick together, but will not be sticky on your hands.
5. Place dough on counter top and form dough into a ball. It's not necessary to flour your counter. Section the dough into four parts and roll each part into a long strand. Cut each strand into 1 inch sections using a butter knife. You should be able to make about 12-16 bites per strand.
6. Carefully, add baking soda to boiling water. Be careful, the baking sode will bubble up, so add slowly. Place dough bites into boiling water about 10 at a time, and "flash cook" for 20-30 seconds for each batch. Using a slotted spoon, take dough out of water and allow to cool.
7. Arrange all flashed cooked pretzel bites on parchment lined baking sheet so they are not touching. Brush each bite with egg white mixture and sprinkle with sea salt.
8. Bake for approximately 10 minutes or until the tops are browned. Remove from oven, and allow to cool slightly.

Baked Cream Cheese Rangoon Rolls

Ingredients

• 8 ounces cream cheese (softened)
• 15 egg roll wraps
• 1-2 tbsp vegetable or canola oil
• 1/2 tsp garlic salt
• 2 tbsp finely chopped green onions
• 2-3 tbsp sweet and sour sauce (for dipping)

Instructions

1. Allow the cream cheese to soften on the counter for about 30 minutes (or soften in the microwave on defrost if you're in a hurry). 
2. Preheat your oven to 375 degrees, and line a baking sheet with parchment paper or non-stick foil. 
3. In a medium sized bowl, use a fork or spoon to mix the softened cream cheese with the garlic salt and green onions until well combined. 
4. Get a small bowl of water ready for dipping your fingers in, and pour about 2 tbsp of vegetable oil on a plate or shallow dish. 
5. One at a time, lay your egg roll wraps out on a flat surface, and then line about 2 tbsp of the cream cheese mixture onto the bottom portion of the egg roll wrap (the cream cheese does expand a little during the cooking process, so there's no need to spread the cream cheese all the way to the edges). 
6. Next, dip your fingers in water and generously moisten the top edge of the wrap, and then tightly roll the wrap around the cream cheese. Rub the moistened edge to seal it shut (just like an envelope). Add more water if needed.
7. After all of your egg roll wraps are tightly rolled with the cream cheese mixture, roll them around one at a time in the plate of oil until they are well coated, paying special attention to the edges where they tend to cook the fastest.
8. Place them on your lined baking sheet and bake 12-15 minutes, flipping them over half way through