This year, for the first time ever, I was excited when Sunday afternoon rolled around. You see, I’m from Wisconsin, and the Green Bay Packers, well, they were rocking this year. I actually called myself a Packer fan, went out and bought a shirt which I wore every Sunday, sometimes even during the week, and I anticipated each game like a life-long fan.
Let me tell you, my Husband and In-Laws were finally proud to call me family. True, I don’t 100% understand the rules of the game, but between the little I know and my husbands reaction to the plays, I was able to follow along.
Until, a couple of weekends ago, when the Packers lost it. Whatever mojo they had that propelled them through the season just disappeared in a puff of smoke, as did their hopes for another Super Bowl victory. It was a sad evening in our house. I honestly thought they would go again this year. I was looking forward to the game.
And now, the only thing I have to look forward to during the Super Bowl, is the food. The commercials not-so-much. I lost interest in them years ago when they stopped being anything special. The teams, I have no idea who is even playing. But the food, that’s what has me excited. Snacking all during the game on any number of appetizers, desserts and snacks, I’m all over that. I love just about any excuse to eat, and eat, and eat some more. Because I have to try everything, don’t I?
We have a family favorite recipe that often makes an appearance during the holidays, as a snack to fill in the time before dinner is ready, but I think that it may be even better for the Super Bowl. Salty, full of flavor, and easy to eat by the handful. Yup, that’s all I require for my Super Bowl appetizers.
Ranch Seasoned Pretzels
- 1 bottle of butter-flavored popcorn oil or 2 cups olive oil
- 1 packet dry Ranch dressing seasoning
- 3 teaspoons dill weed
- 1 teaspoon garlic powder
- 2 16 ounce bags of pretzel knots
Preheat oven to 250 degrees.
In a glass measuring bowl combine the oil, Ranch dressing seasoning, dill weed and garlic powder. Stir to combine.
In a large bowl dump one bag of pretzels. Pour half of the oil mixture and stir until even coated. Spread pretzels on an ungreased baking sheet with sides. Repeat with the second bag of pretzels.
Bake for 30 minutes, stirring once half way. Cool, then store in a large zip lock bag.
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