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so many ways to celebrate the 4th of July

tasty eats



outdoor fun

enjoy every delicious moment

Steak Tacos with Easy Guac

put a mini soft taco bar on your table in under 20 minutes 

Serves: 6



For the Steak:

1¼ lb Top sirloin or flank steaks

1 tsp Chili powder

¼ tsp Salt

¼ tsp Pepper

½ cup Chopped fresh cilantro

1 Lime cut into wedges

¼ cup Chopped onions (optional)

¼ cup Sour cream (optional)

12 (6-inch diameter) Flour or corn tortillas 


For the Guacamole:

1 Firm-ripe avocado diced

¼ cup Chopped onion

¼ cup Fresh cilantro coarsely chopped

1 tsp Fresh lime juice




1.     Coat a large nonstick skillet with cooking spray and preheat it over medium-high heat or preheat the grill. In a small bowl, stir together the chili powder, salt, and pepper. Rub the spice mixture into both sides of the steaks.

2.     Grill or broil the steaks for 4 minutes per side, turning once, for medium rare or to your desired degree of doneness. Remove from the grill and let the meat rest for 5 minutes then carve into thin slices.

3.     Optional: Warm the tortillas by placing them on the grill for about 30 seconds, turning once. 

4.    Place the carved steak, warm tortillas, sour cream, guacamole, cilantro, onion, and lime wedges, in serving dishes and let diners make their own tacos at the table.

5.     Make the Guacamole: Using a fork, mash avocado in a medium bowl until chunky. Add the chopped onions, cilantro, and lime, then combine until fully mixed. Place in a small bowl and serve with tacos.


Blueberry Hand Pies

these easy portable pastries are homemade start to finish

Serves: 6



For Buttery Pie Crust:

1½ cups All-purpose flour

½ tsp Sugar

¼ tsp Kosher salt

½ cup (1 stick) Chilled unsalted butter, cut into ½-inch pieces


For the Pies:

All-purpose flour (for dusting)

2 cups Blueberries (about 10 oz)

1 tsp Finely grated lemon zest

1 Tbsp Fresh lemon juice

¼ cup Sugar

¼ tsp Kosher salt

1 Large egg, whisked with 1 teaspoon water

1 Tbsp Raw sugar


For the Buttery Crust:

1.     Pulse flour, sugar, and salt in a food processor. Add butter; pulse until the texture of very coarse meal. Add ¼ cup ice water; pulse, adding more water if dry, until dough comes together in clumps.

2.     Form into a square, wrap in plastic, and chill until firm, about 2 hours. (Crust can be made 3 days ahead. Keep chilled. Let stand at room temperature 15 minutes before rolling out.)

Make the Pies:

3.     Preheat oven to 375°F. Roll out dough on a floured surface to a 15x12-inch rectangle. Cut into 6 rectangles.

4. Toss blueberries, lemon zest, lemon juice, sugar, and salt in a medium bowl. Brush edges of rectangles with water; mound some blueberries in center of each. Fold dough over, and press edges to seal. Place on a parchment-lined baking sheet, brush with egg wash, and sprinkle with raw sugar. Cut slits in tops.

5. Bake hand pies, rotating sheet halfway through, until juices are bubbling and pastry is golden brown, 35-40 minutes (juices will run onto parchment). Transfer to a wire rack. 

6. Best when served warm or at room temperature.

Tequila Sour Margarita

super simple: just tequila, fresh lime juice & agave nectar

Serves: 1



2 oz Blanco tequila

1 oz Fresh lime juice

½ oz Agave nectar (often also called "syrup")

Kosher salt, for garnish (optional)



1.     Optional: Rim a rocks glass with salt.

2.     Shake the tequila, lime juice and agave nectar with ice and strain into the rocks glass.

3.     Add fresh ice and serve.

4.    If you want to serve the drink straight up, strain the cocktail into a Margarita glass.