Glide Zen

Mall pretzels that you can now enjoy in the comfort of your home for a fraction of the price with countless dipping sauce options, yes please! I found this recipe over at one of my favorite food blogs, Yammie's Noshery. It's such a great blog to follow, so if you're not yet following I suggest you do it now =). She takes amazing photos, creates many of her own recipes and she has great taste in food. This recipe she posted is one example of her great taste in food. I mean, who doesn't love a fresh, warm Auntie Anne's pretzel? And with Yammie's homemade garlic cheese sauce you've got a match made in heaven. Save a few for dessert and you can try them with a warm glaze, caramel or chocolate sauce for dunking. How ever you dunk them I recommend you eat them warm, they just aren't the same cool. This Auntie Anne's Pretzels copycat recipe is one you are going to want to try. You get a chewy yet fluffy, perfectly tender, beautifully golden brown pretze...

If I had to choose one type of food to live on for the rest of my life it would probably be Mexican food. I could hardly live without it. Lately I've been looking for a good Queso Blanco Dip recipe, just like what you get at a Mexican restaurant. Most of the recipes I found contained White American cheese in them. I'm not a big fan of processed cheese so I decided to go with one of my favorite cheeses that is commonly found in Mexican cuisine - Monterrey Jack cheese. It melts smoothly, it has a wonderful flavor and of course, it's not processed .  I created my own recipe and decided to start the recipe out with a roux, not only to thicken the cheese sauce but to add a starch to the mixture to prevent it from separating and curdling. You can easily adjust this recipe to suite your taste. For example if you like a little heat you could saute some diced fresh jalapenos along with the onion or add pickled jalapenos at the end of cooking. If you don't like ...

I recently posted an Olive Garden soup recipe that I love (my Pasta e Fagioli copycat recipe) and realized I needed to post a breadstick recipe to go along with it. These breadsticks are deliciously soft and fluffy, with just the right amount of chew and they taste just as delectable as the real thing. According to this source I found online the Olive Garden uses margarine to coat their breadsticks. With that said, if you prefer butter over margarine (like me) then feel free to use that instead. Now you can enjoy bottomless breadsticks at home =)!   Olive Garden Breadsticks  {Copycat Recipe} Yields 1 dozen Ingredients: 1 cup + 2 Tbsp warm water (110 - 115 degrees) 1 1/4 tsp active dry yeast 2 Tbsp granulated sugar, divided 3 - 3 1/4 cups all-purpose flour 1 3/4 tsp salt 3 Tbsp vegetable oil Topping: 2 Tbsp margarine or butter* 1/2 tsp salt 1/4 tsp garlic powder Directions: In the bowl of an electric stand mixer, whisk together warm wa...

How can such an incredibly simple recipe be so fantastically good? I  absolutely love this fruit dip! I got the recipe from my sister whom got it from her mother in law whom got if from I don't know where. Basically what I'm saying is this recipe is not my creation, so if you know who came up with it please let me know because I would love to credit them. They seriously came up with something genius. This recipe literally can be made, ready for dipping in 60 seconds. It doesn't get much easier than that. It's creamy, fluffy, sweet and oh so delicious. It will have you doing the finger swipe to any remaining streaks straggling behind in the bowl. If there's any left the next day (which is very very rare) I always want to eat it for breakfast, well it is served with fruit after all so that's healthy right =)? Enjoy! Oh and if anyone tries this with honey or blueberry cream cheese please let me know if you like it, I've always wanted to try a different flavo...

Is there anything like a fresh, hot out of the oven, homemade dinner roll? Dinner rolls are a classic that will never fade. These dinner rolls are dangerously good! How could something with so few simple ingredients be so delicious? I will tell you how: lots of butter, whole milk and a little patience. While creating this recipe, I was looking to achieve a tender, pillow-y soft texture, along with a light sweetness that wasn't overpowering (if I wanted a roll that was super sweet I'd just have cake), with just the right amount of moisture and fats - hence the use of whole milk along with the butter. I prefer a larger ratio of milk than water because water has zero flavor so why let it waste good space in the roll?  I love making fresh breads and rolls, because I let my KitchenAid mixer do all the work =). The hardest part is that "little patience" I mentioned before, the rising time. I wish they'd just go POOF! in a number of seconds and be beautifull...

If I had to choose one type of food to live on for the rest of my life it would probably be Mexican food. I could hardly live without it. Lately I've been looking for a good Queso Blanco Dip recipe, just like what you get at a Mexican restaurant. Most of the recipes I found contained White American cheese in them. I'm not a big fan of processed cheese so I decided to go with one of my favorite cheeses that is commonly found in Mexican cuisine - Monterrey Jack cheese. It melts smoothly, it has a wonderful flavor and of course, it's not processed .  I created my own recipe and decided to start the recipe out with a roux, not only to thicken the cheese sauce but to add a starch to the mixture to prevent it from separating and curdling. You can easily adjust this recipe to suite your taste. For example if you like a little heat you could saute some diced fresh jalapenos along with the onion or add pickled jalapenos at the end of cooking. If you don't like ...