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So, for today’s recipe, I’m sharing a new-to-me Lit’l Smokies treat – here, they are wrapped in a homemade pretzel dough, boiled in a baking soda/water mixture, sprinkled with an egg wash + salt, baked until beautifully golden brown, and served warm with mustard. The homemade pretzel dough is amazing — perfectly savory, beautifully textured, and just the right amount of salty — and it complements my beloved Lit’l Smokies wonderfully, especially when served with some tart mustard. So, for today’s recipe, I’m sharing a new-to-me Lit’l Smokies treat – here, they are wrapped in a homemade pretzel dough, boiled in a baking soda/water mixture, sprinkled with an egg wash + salt, baked until beautifully golden brown, and served warm with mustard. The Recipe Ingredients: 2 1/2 teaspoons active dry yeast 2 tablespoons light brown sugar 1 1/2 cup warm water (about 80-110 degrees F) 6 tablespoons butter, melted 4 1/2-5 cups all-purpose flour 2 teaspoons kosher salt 1 package Lit’l Smokies Cocktail Links (or substitute another brand of fully-cooked mini sausages/hot dogs) 1/2 cup baking soda 1 egg (for egg wash) kosher salt (for sprinkling) mustard or honey mustard, for serving (optional, but delicious) In the bowl of a stand mixer, combine the yeast, light brown sugar and warm water, stir gently, and let it sit for 10 minutes, until the yeast is foamy.

On reveal day (today! ), all of our posts go up at the same time, + everyone gets to see who was assigned to their blog, which recipe they chose, + how it turned out. It’s packed with sautéed onions/garlic/jalapenos, white beans, hominy, green chiles, and bold spices for lots of depth, plus lime and cilantro for brightness. Thank you to Karen for introducing me to this fantastic slow-cooker meal + to the Secret Recipe Club for connecting me, yet again, with fantastic bloggers + amazing recipes! 3 cups low sodium chicken broth, divided 2 15 ounce cans of hominy, divided, drained and rinsed 2 tbsp vegetable oil 2 onions, minced 4 jalapeños, seeded and minced 6 garlic cloves, minced 4 tsp ground cumin 2 tsp ground coriander 1/2 tsp chili powder 2 15 ounce cans of cannellini beans, drained and rinsed 4 ounce can of fire-roasted diced green chiles 3 pounds bone-in chicken breasts, skin removed salt and pepper the juice of 1 lime 1/4 cup minced fresh cilantro, For garnish: extra cilantro, lime wedges, sour cream, and/or cotija cheese

package of extra-firm tofu, pressed for 30 minutes, + cut into thin rectangles 4 teaspoons granulated sugar, divided 1 tablespoon rice wine vinegar 3/4 cup soy sauce, divided 1 cup vegetable broth 3 teaspoons vegetable oil, divided 2 cloves garlic, minced 2″ fresh ginger, peeled + grated 6 green onions, white and light green parts, thinly sliced (reserve the dark green tops for garnish) 1 cup shredded carrots 1 cup shredded cabbage 2 cups broccoli florets 1 cup sugar snap peas, halved 1 red bell pepper, cored, seeded, diced 1 cup sliced water chestnuts In a medium bowl, combine the pressed/sliced tofu with 2 teaspoons of white sugar, 1 tablespoon rice wine vinegar and 1/4 cup soy sauce. In another medium bowl, make the sauce: Combine the remaining 2 teaspoons sugar, remaining 1/2 cup soy sauce, vegetable broth, water, sesame oil and ground black pepper. Add the carrots, cabbage, broccoli, sugar snap peas, red bell pepper, and water chestnuts to the pan, and cook on medium-high heat for 4-6 minutes, stirring frequently, until vegetables are crisp-tender.

With many of you going to New Year’s Eve and Day parties, I wanted to share a simple, festive, fun little cookie that you can easily whip up — these Raspberry Confetti Meringues. This version features a raspberry meringue cookie, studded with mini chocolate chips on the inside, and topped with cheery little sprinkles. (the traditional kind, NOT the sugar-free kind) 3/4 cup sugar 1 tablespoon vinegar 1/3 cup mini chocolate chips (optional Cover 2 large baking sheets with parchment paper and secure paper with masking tape (or use a Silat-type liner instead).