I love the Auntie Ann soft pretzels and always treat myself to one when I find them. Here is a copy cat recipe for them. Auntie Anne's Pretzels: Copycat Recipe Makes 12 Adapted from Food Network 2 cups milk 1 1/2 tablespoons (2 packets) active dry yeast 6 tablespoons brown sugar 4 tablespoons butter, melted 4 1/2 cups flour 2 teaspoons fine salt 1/3 cup baking soda 3 cups warm water Coarse salt 8 tablespoons butter, melted in a shallow dish Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110�. If it's too hot it will kill the yeast. You should be able to comfortably keep your finger in it. Stir in the yeast and let it sit for about 3 minutes. Add the butter and sugar. Add the flour about 1 cup at a time and the add the fine salt. Kneed for about 10 minutes with a stand mixer, or by hand. Put it in a greased bowl and cover with greased cling wrap. Let rise for 1 hour in a moist, warm place until doubled in size. Preheat the oven to 450�. Divide dough into 12 lumps (I like to divide it in half, then divide each half into three, and then divide each remaining one in half again). Roll them all out as thin as you can. Combine the warm water and baking soda in a wide bowl. Form the dough into pretzel shapes, then dip in the baking soda water. Place on a greased baking sheet and sprinkle with coarse salt. Bake for about 7-11 minutes or until browned. Serve with cheese sauce. For Garlic Cheese Sauce: (A Yammie original) 3 tablespoons butter 3 tablespoons flour 3 cloves minced garlic 1 cup milk 1/8 teaspoon smoked paprika a pinch cayenne pepper 8 oz. cheddar cheese, shredded (Not pre-shredded. Do it yourself.) In a saucepan, combine the butter, flour, and garlic over medium heat. Whisk until lightly browned. Whisk in the milk, paprika, and cayenne pepper and continue whisking until thickened. Add the cheese and whisk until melted. Can be reheated in the microwave. Auntie Anne's Pretzels: Copycat Recipe with step by step pictures

I made these in 2-8 inch pans instead of 9x13. I froze one. Topped with lettuce,sour cream, onions, black olives etc. I don't use cilantro! Ground Beef Enchiladas Ingredients: For the Sauce: 1 large (29 oz) can tomato sauce 1/2 cup water 2 tsp. chili powder 1 tsp. ground cumin 1/2 tsp. garlic powder 1/2 tsp. onion powder 1 bay leaf Salt and freshly ground black pepper, to taste For the Filling: 1 T. canola oil (or other flavorless oil) 1 medium onion, diced 1 poblano or green bell pepper, finely chopped 1 lb. lean ground beef 3 cloves garlic, minced 1/4 cup water 1/8 tsp. cayenne pepper 1/2 tsp. ground cumin 1 1/4 tsp. chili powder 1/2 tsp. dried oregano 1 tsp. brown sugar 2 oz. cream cheese 10 to 12 flour tortillas (you may need more or less depending on the size) 1 to 2 cups cheese, shredded (Cheddar, Monterey Jack, etc.) Optional garnish: chopped cilantro Directions: Preheat oven to 350 degrees. Grease a 9x13 baking dish with cooking spray. In a medium saucepan, combine all of the sauce ingredients. Bring to a boil, then reduce the heat and simmer, stirring occasionally, while you prepare the filling. Discard the bay leaf before assembling the enchiladas.In a large skillet, heat the canola oil over medium heat. Add the onion and poblano/green pepper. Cook, stirring occasionally, until the vegetables soften.Add the ground beef and garlic. Cook the beef until browned, breaking it up with a spatula or wooden spoon as it cooks. Drain off any accumulated fat.Add the water, cayenne pepper, cumin, chili powder, oregano, and brown sugar to the beef mixture. Season to taste with salt and pepper. Simmer until most of the water has been absorbed. Taste again, and add additional salt and pepper if necessary.Allow the beef mixture to cool slightly, then add the cream cheese. Stir to combine.To assemble the enchiladas, spread 1/2 cup of the enchilada sauce over the bottom of the prepared baking dish.Fill the tortillas with a little bit of the meat mixture.Place the tortillas seam-side down in the baking dish.Pour the remaining sauce over the tortillas. (You may have a little more than you need.) Sprinkle cheese over the top of the enchiladas.Bake for 25 to 30 minutes, or until the enchiladas are bubbly and golden brown on top. Serve hot, topped with chopped cilantro, if desired. Sour cream,onions,etc

I love broccoli or cauliflower with cheese sauce! BROCCOLI AND CHEESE SAUCE (Food Figure) 1-2 heads of broccoli 2 tbsp flour 2 tbsp butter 1-1/2 cups low fat milk 3 ounces grated cheddar pinch of fresh nutmeg pinch of cayenne salt and pepper to taste Cut your broccoli into bite sized pieced and place them into a steamer. In a small pot over medium-low heat create a roux by adding the butter and flour. Cook this for about 2-3 minutes. Add the milk, about 1/4 cup at a time, stirring with a whisk. Adding the milk in small additions will help prevent any lumps in the sauce. Add a pinch of freshly grated nutmeg and a pinch of cayenne pepper. Bring to a boil then reduce the heat to medium-low and simmer for about 10 minutes. Turn off the heat and add the cheese, stirring slowly until its melted. Season with salt and pepper to taste. Place the steamed broccoli into a serving dish and pour the cheese sauce over top. Serves 4.

Luckygardnr, that pasta sounds good--bet it's even good cold. This is a recipe I almost made for Easter, but made breads instead. Really want to try it though. PINEAPPLE COFFEE CAKE 4 c. flour 1 c. sugar 2 T. baking powder (yes, 2 TABLEspoons) 2 t. baking soda 1 t. salt 2 egg 2 c. vanilla yogurt 1 c. oil 2 t. vanilla 1 1/2 c. crushed pineapple (well drained) (reserve the juice) Topping: 3/4 c. flour 1/2 c. sugar 1/2. c. butter 1/2 c. chopped walnuts Pineapple Glaze: 2 cups powdered sugar reserved pineapple juice from crushed pineapple In a large bowl combine flour, sugar, baking powder, baking soda and salt. In a separate bowl beat the eggs, yogurt, vanilla and oil. Add the wet ingredient to the dry ingredient and mix until blended. Fold in the WELL DRAINED pineapple. Don't throw out that pineapple juice! Save it for the glaze. Pour cake batter into a greased 9x13 pan. Topping: Combine flour, sugar and butter. Cut in butter with a pastry blender until mixture is crumbly. Add chopped nuts and mix well. Sprinkle evenly over cake batter. Bake cake for 40-45 minutes OR until middle is set and cake is lightly browned. Allow cake to cool for 10 minutes before serving.