Audra Lowe: You know, I got a lot of cravings these days. Salty, sweet, really it doesn’t matter, just anything. Today Rhiannon’s in the kitchen now with the woman whose recipes are as interesting as the food itself. They’re making easy and delicious snack food in today’s Funny Bites.

Rhiannon Ally: Thanks Audra. For Jan D'Atri, cooking is all in the family. She shares her mom’s recipes in her cookbook and now, she is helping other families share their traditions in her new cookbook, Rescued Recipes. And whose new cookbook is actually as much about the family stories is it’s about the cooking.

Jan D'Atri: It is. These are stories that are the heart of people’s families and these are the stories that have been passed on, at least we hope so, we want them to be passed on from generation to generation and these are the stories of our lives and our families that we don’t want to be lost. So we gather these recipes from all over the country and they’re coming in every single day. So, we wanna treasure these before they’re lost forever. We’ve got some great ones today.

Rhiannon Ally: You’ve got three easy ones. The first one is a little bit salty, pretzels. Okay, alright.

Jan D'Atri: Are you ready for a snack?

Rhiannon Ally: Yes.

Jan D'Atri: Alright. These are Auntie Ankerstein's Stinky Pretzels, and they’re called stinky pretzels because of the garlic in all the sauce. Okay, super simple. All of these are super simple. You’re going to start with some mini—pretzels and then you’re gonna add the stinky stab, which is—

Rhiannon Ally: The garlic.

Jan D'Atri: That’s a garlic powder, right?

Rhiannon Ally: Is that enough?

Jan D'Atri: Yup. That’s perfect and ten we want some garlic salt—

Rhiannon Ally: Just enough to taste?

Jan D'Atri: Yup. You could never have enough garlic on the recipes or in the cookbook. Now, we’re going to put just a tiny bit of lemon pepper seasoning.

Rhiannon Ally: A tiny bit.


Jan D'Atri: Right, exactly. Now, the secret here, one of the secrets is the ranch dressing, the dry pack—

Rhiannon Ally: Can you put the whole pack?

Jan D'Atri: I will put the whole thing in there and then we’ve got to have oil. Now, I tried to make this a little healthier—

Rhiannon Ally: This is what makes it so bad for us.

Jan D'Atri: Why, it’s so delicious. You’ll never have pretzels like these. This is great for any kind of, you know, sporting event or a buffet—

Rhiannon Ally: How much?

Jan D'Atri: Keep going. Keep going. I’ll tell you when and then you’re just going to keep stirring it. Now, these are done Rhiannon and as you can see, they’re a little bit drier. What you’re going to do is you’re just going to stir these up—

Rhiannon Ally: Aha.

Jan D'Atri: You don’t have to cook them or anything, just stir them. Every 20 minutes or so until—

Rhiannon Ally: Until it looks like that.

Jan D'Atri: Yes. So, if you can try to keep them overnight, that’s not going to work. Okay, so it’s simply simple.

Rhiannon Ally: Now, we need a sweet fix.

Jan D'Atri: Okay. So, these are Rollo Pretzels. Three ingredients, it’s so simple and these are Carol’s. She sent these in for us. Again, you’re going to start with just a mini pretzel then you’re going to get your Rollos now.

Rhiannon Ally: I love Rollos, the carmaline side.

Jan D'Atri: The carmaline side? That’s the secret. You’re going to turn your oven on to about 300 degrees and what you’ll do id you’ll put the Rollo pretzels in the oven just until they start getting shiny. You want them a little bit soft and then you’re going to find your nut of choice, your pecan or your walnut, press them down a little bit and then, yeah, you top them off with just a little bit of dipping chocolate that we’ve melted.

Rhiannon Ally: How easy. Kids would love these too.

Jan D'Atri: Kids can make these and these are great if you’re doing an office party or you want something on the fly super simple. I love these.

Rhiannon Ally: The next one is also a sweet one—

Jan D'Atri: You haven’t eaten, but I’m going to make you. Yes, the next one is adorable. These are baby bundles and I love these and these are great from the morning or for snacks and it starts with just one container of the croissants.

You can use the smaller to large. You’re going to lay them out and then bring this to a point, a pyramid. Now, I’ve got Philadelphia cream cheese mixed in with a little bit of powder sugar or to make it even easier, you can use the cheese cake filling—

Rhiannon Ally: It’s already made—

Jan D'Atri: Right. So, I’ve already got mine here in a piping bag, I’m leaving a border as you can see. Now, get your favorite jelly. Make sure that it doesn’t have lumps in it if you’re using a piping bag and then just go right down like that, okay—

Rhiannon Ally: Easy.

Jan D'Atri: So simple. Now, we’re going to wrap the baby bundle.

Rhiannon Ally: Ah—

Jan D'Atri: And what you’ll wanna do is press that down—

Rhiannon Ally: A Little border—

Jan D'Atri: Okay, and then look at this, wrap it around just like that, dock those in the oven for about 8 to 10 minutes until they’re nice and brown. Is that, look at it, and you can even—

Rhiannon Ally: It’s adorable!

Jan D'Atri: Look, you can even roll out the blanket—

Rhiannon Ally: Oh, I love that!

Jan D'Atri: How cute that—and here they are and then if you want to, after they come out of the oven, you can brush them with just a little bit of powdered sugar.

Rhiannon Ally: It looks great.

Jan D'Atri: We’re done, simple, simple—

Rhiannon Ally: All simple and easy. Thank you so much.

Jan D'Atri: Enchantly recipe for some purpose.

Rhiannon Ally: And for more of these recipes, we have plenty more, you can head to link on our website at bettertv.com

Audra Lowe: Thanks a lot Rhiannon and Jan wants you guys out there to try her recipes. She’s actually giving away her cookbooks plus some spoon sets that she personally developed. So, to win her book or a spoon set, you can head to bettertv.com, watch the story called Snack Recipes and then find a click to win button, and we’ve got another giveaway for you guys today.

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