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I perfected this recipe during quarantine last year:

https://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe-1948242

There's a great "twist" to it (pun intended) where instead of creating the traditional giant pretzel twists, you can cut them into miniature bite sized pieces, and then dip them in nuts, seeds, everything bagel seasoning before baking but after boiling them in the alkaline water.

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Calling all seafood lovers! For Christmas Eve dinner we always like to include a seafood dish and this recipe is one of our favs. :)

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Cioppino with Mussels, Cod and Shrimp

By Alison Roman

Serves 8

2 (28-oz.) cans whole San Marzano tomatoes

¼ cup olive oil

1 large onion, chopped

1 large fennel bulb, chopped

4 garlic cloves, thinly sliced

Kosher salt and pepper

2 tsp. fennel seeds

2 fresh or dried bay leaves

1 cup dry white wine

4 cups vegetable or fish stock or water

1 ½ lbs. mussels, scrubbed

1 lb. shrimp, shelled and deveined

1 lb. cod or halibut fillet, cut into 2 inch pieces

½ cup tarragon or parsley leaves, and/or the fronds of the fennel bulb

Crusty bread, for serving

Put the tomatoes into a deep, large bowl (or a pot, that works too). Using your hands, crush the tomatoes until no obvious large pieces remain. You're not going for a puree or anything, just crushed tomatoes.

Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Add the onion, fennel, and garlic and season with salt and pepper. Cook until the vegetables are softened and starting to brown, 8-10 minutes. Add the fennel seeds and bay leaves, and stir to combine. Cook this another minute or so, to just toast the fennel seeds.

Add the white wine, the crushed tomatoes and season with salt and pepper. Cook this 10-15 minutes to concentrate the tomato juices, stirring occasionally.

Add 4 cups of vegetable or fish stock (you could even use water, if you wanted) and bring to a simmer. Reduce the heat to medium-low and simmer away until this soup tastes so good you can't stand it anymore, 45-60 minutes, seasoning with salt and pepper as needed.

Once this is all good, increase the heat to medium and add the mussels. Cook them until they just start to open, about 5 minutes. Add the shrimp and the cod and cook another 4 minutes or so, until the mussels are completely opened and the shrimp and cod are cooked through.

Remove from heat and serve right from the pot with crusty bread for dipping. Tarragon, parsley leaves, or fennel fronds on the side are nice to sprinkle over, too.

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How To Make A Seafood Stew To Warm Every Heart

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By Alison Roman Serves 8 2 (28-oz.) cans whole San Marzano tomatoes ¼ cup olive oil 1 large onion, chopped 1 large fennel bulb, chopped 4 garlic cloves, thinly sliced Kosher salt and pepper 2 tsp. fennel seeds 2 fresh or dried bay leaves 1 cup dry white wine 4 cups vegetable or fish stock or water 1 ½ lbs.

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Salted Butterscotch Pudding Pretzel Cookies

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Salted Butterscotch Pudding Pretzel Cookies

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If you like sweet and salty, these are amazing.

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Prep 25 min

Total 1 hr 30 min

Servings 50

Sweet and salty are coming together like never before with our salted butterscotch pudding pretzel cookies. They're the perfect blend of both flavors, making it the perfect treat to serve up to almost anyone, any time. Go on, make amazing happen with our butterscotch pretzel cookies. MORE+LESS-

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Heat oven to 350°F. In medium bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.

In large bowl, beat softened butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Stir in crushed pretzels, chocolate chips and toffee bits until blended.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Sprinkle each cookie lightly with coarse salt.

Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container at room temperature.

Expert Tips

For success in this recipe, pudding mix is not prepared but added dry to the butter-sugar mixture.

For even baking, make sure cookies are the same shape and size.

Nutrition Facts

Serving Size: 1 Cookie

Calories

130

Calories from Fat

50

% Daily Value

Total Fat

6g

9%

Saturated Fat

3 1/2g

17%

Trans Fat

0g

Cholesterol

15mg

6%

Sodium

180mg

7%

Potassium

35mg

1%

Total Carbohydrate

18g

6%

Dietary Fiber

0g

0%

Sugars

10g

Protein

1g

Vitamin A

2%

2%

Vitamin C

0%

0%

Calcium

0%

0%

Iron

4%

4%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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Salted Butterscotch Pudding Pretzel Cookies

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Sweet and salty are coming together like never before with our salted butterscotch pudding pretzel cookies. They're the perfect blend of both flavors, making it the perfect treat to serve up to almost anyone, any time. Go on, make amazing happen with our butterscotch pretzel cookies.

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Okay but this is just as, if not way more, better than the meat version AND you can now share with your vegan/vegetarian friends and your friends who don't eat pork! No but seriously trust me this is delicious, and it literally takes like 30 mins start to finish.

Ingredients:
-Oyster Mushroom !! (The texture and consistency of this mushroom, when shredded, is similar to that of shredded meat)
-Yellow and red onion
-Lil minced garlic
-Salt, pepper, paprika, garlic powder, onion powder, chili powder, liquid smoke (idk but season your food)
-Your favorite BBQ sauce
-Your favorite buns

1. Caramelize your yellow onions on low, then add red onions once yellow are tender (please don't rush this process and burn your onions, that would be sad and you would've cried for nothing). Add some garlic (I say some because I know we all love garlic differently, I choose to love her more than others).
2. Wash and shred your oyster mushrooms from the stem up. Use a fork at first, then you can shred with your hands once they get too small.
3. Season to taste. (Use my suggested seasonings or your own, it's your life I'm just living in it). Make sure you don't go overboard with the liquid smoke, a couple drops is fine.
4. Add mushroom to your onions and cook until they become half in size. Add your bbq sauce.
5. Cut open your favorite bun or roll, dress however your heart desires (except never with coleslaw that's gross, yes I'm judging). Add your pulled ~*pork*~.
6. Cry tears of joy as you eat your new favorite sandwich.

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Devils on Horseback  (Dr. McHale's favourite)

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Devils on Horseback  (Dr. McHale's favourite)

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Dates wrapped in bacon.
Ingredients:
Pitted Dates
Bacon
Blue Cheese (optional)

Stuff dates with blue cheese
Wrap pitted dates in bacon (half a slice is usually enough).
Place on a baking sheet and put on middle rack of oven for @15-20 minutes at 400 F.
Remove when bacon is cooked but not too crispy. Let sit for a minute or two and enjoy.
Vegan option without bacon but stuffed with blue cheese and not heated is still very tasty.
There are myriad options if you want to push the boat out: prosciutto, goat cheese, etc.

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This classic hors d'oeuvres gets a new look -- and taste -- thanks to some dried apricots and pistachios.

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These are so yummy!

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Made with brown butter and maple syrup, you'll love the sweet and salty flavor in each bite of brown butter pecan pie bars. They're so much easier than baking an entire pie!

Though these bars aren't shaped like your typical pie, they're every bit as mouthwatering in square form. Especially when that square combines not only pecan pie + crust, but brown butter, quality nuts, pure maple syrup for extra flavor, and a sprinkle of sea salt on top.

Brown Butter Pecan Pie Bars Video

Why We Love Pecan Pie Bars

While I don't usually like to stray from the classic, unadulterated pecan pie-I do believe there is room for both traditional pecan pie (here's my favorite pecan pie and pie crust recipe!) and jazzy pecan pie (and even mini pecan pies and pecan pie cheesecake!). Who doesn't want a little jazzy every now and then?? These pecan pie bars are certainly jazzy and there's so much to love about them.

Deliciously flavored with brown butter, brown sugar, and sea salt

Made with maple syrup which adds flavor and takes the place of corn syrup that's typically used in pecan pie recipes

The shortbread crust is soft and simple

Lots of wonderful crunchy and gooey texture in every bite

The pecan pie topping is sweet and salty

They're easier to make than an entire pie-no pie crust to chill and roll

A fun alternative to the classic pie and perfect for serving a crowd

No mess to clean up because they're easy to eat and transport!

Brown Butter Shortbread Crust

Brown butter brings a whole new level of flavor to these pecan pie bars. It's the same crust as my salted caramel apple pie bars, only doubled to make a larger batch and-of course-made with brown butter. All you'll do is brown some butter on the stovetop, then mix it with sugar, vanilla, salt, and flour. Press it into the pan and pre-bake for a few minutes while you make the pecan pie topping. So simple yet so delicious!

Here's a full tutorial on how to brown butter. It's quick and easy.

Pecan Pie Bars Without Corn Syrup

I chose to make these pecan pie bars without corn syrup and formulate a way to have maple syrup get the job done. It works like a charm here. You'll boil butter, brown sugar, maple syrup, and cream together into a syrup-then temper the eggs. Now before you go running at the term "tempering" let's chat about it for a second.

Tempering means you'll add a hot liquid to the beaten eggs. If you add the eggs directly to the pot of boiling ingredients-guess what? You'll have some funky scrambled egg sauce. By slowly whisking *some* of the hot syrup into the beaten eggs, you are slowly bringing up their temperature-not shocking them. And then you'll slowly drizzle and whisk that warm egg mixture into the pot. This way you're avoiding that funky scrambled egg situation that sounds, and probably is, horrifying.

For an entire pecan pie made without corn syrup, try my maple pecan pie!

How to Make Pecan Pie Bars

They're truly easier than pie!

1. Brown the butter. Let cool for 5 minutes.

2. Combine all of the crust ingredients. Press the mixture evenly into a prepared 9×13 pan.

3. Bake the crust. 15 minutes is all it takes.

4. Make the pecan pie topping. Combine the butter, brown sugar, maple syrup, and heavy cream in a medium saucepan over medium heat. Whisk this mixture and bring to a boil.

5. Temper the eggs. As the mixture boils, carefully spoon 1/2 cup of the mixture into a glass measuring cup. Slowly drizzle it into the beaten eggs. Stir frequently to keep it moving so the eggs do not scramble. Once the 1/2 cup mixture is added to the beaten eggs, slowly drizzle and whisk this back into the pot.

6. Add the pecans.

7. Spread topping evenly onto the crust. Don't be alarmed if the pecan topping is too syrup-y. It will cook just fine!

8. Bake. These bars take about 30-35 minutes. A toothpick inserted in the center should come out *mostly* clean. If the top is getting too brown as it bakes, loosely cover with aluminum foil.

9. Cool, cut into squares, and enjoy!

The flavors marry together wonderfully between the brown butter, maple, toasty pecans, and brown sugar. I'm not a fan of cloyingly sweet pecan pie, so I added a sprinkle of sea salt on top of the baked bars. They're crunchy in some places, soft in others. Moist with big chunks of delicious pecans on a bed of brown butter. It most certainly doesn't get better than this.

Like my cranberry crumble pie bars, blueberry pie bars, cherry pie bars, and apple pie bars, this process is much easier than an entire pie! Both great (easy!) additions to your favorite Thanksgiving pie recipes 🙂

Brown Butter Pecan Pie Bars

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Brown Butter Pecan Pie Bars - Sally's Baking Addiction

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So much easier than baking an entire pie, give these ultra flavorful brown butter pecan pie bars made with maple syrup a try!