"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pretzel Pops Recipe

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Pretzel Pops image
Martha wolf Ginn

 

This recipe for Pretzel Pops, by , is from Eating with the Wolf Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Martha Wolf Ginn
Added: Thursday, February 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Favorite brick cheese
Green olives
Pretzel Sticks

Directions:
Directions:
Drain and blot olives. Cut each in half crosswise so that there is pimento in each half. Cut cheese into bite-size squares. Place olive half on cheese square, cut-side up, and stick pretzel through center of olive into cheese, being careful not to split the cheese.

Personal Notes:
Personal Notes:
These are attractive appetizers on a serving tray and easy to pick up with fingers. They're usually a hit at a party. Luncheon meat can be doubled into bite-size pieces and used in place of cheese, or combine the two on a serving tray. I use Colby or Cheddar cheese, but any kind you like would work. NOTE: These should not be made too far in advance because the pretzels will get soggy. They are tasty!!

 

 

 

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