Pretzel Bratwurst Bites, Pickle Wrap Dip, Peanut Butter Popcorn
Pretzel Bratwurst Bites
2 (14 oz.) package smoked bratwurst (12 links)
Preheat oven to 450 degrees Fahrenheit. Lightly grease a baking sheet or line with foil. Stir together 6 cups water and the baking soda in a large saucepan. Bring to a boil. Meanwhile, turn dough out onto a lightly floured surface. Roll into a 10 x 12 inch rectangle. Cut dough into 12 (1 inch wide) strips. Wrap each strip tightly around a bratwurst in a spiral, pinching edges to seal and leaving about 1/2 inch of bratwurst peeking out of each end. Add three wrapped bratwurst at a time to boiling water. Boil about 30 seconds Transfer bratwurst to prepared baking sheet. Sprinkle with salt (if using). Repeat with remaining wrapped bratwurst. Bake bratwursts until golden brown, about 12 minutes. Cut each pretzel bratwurst into thirds crosswise. Serve with mustard.
Pickle Wrap Dip
Pat McElhaney, Black Hawk County
16 oz. baby dill pickles, drained, diced
16 oz. Ritz crackers
beef and dill pickles; mix well. Serve with Ritz crackers, chilled or up to room temperature. Refrigerate leftovers.
Peanut Butter Popcorn
1/2 c. honey
1 tsp. vanilla
For more ideas, visit iowafarmbureau.com/recipes
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