Strawberry Pretzel Salad (or Raspberry)
photo by: Marg (CaymanDesigns)
If you asked Richard or Craig what there favorite jello salad was – this is it! Craig even said that he wanted it for his birthday instead of cake or brownies! This jello salad is made in three separate steps, so you need to plan ahead, but it is totally worth the extra time.
Preheat oven to 400 degrees.
2 cups thin pretzel sticks, crushed
I find it easiest to put pretzels in a zip-lock bag and crush them with a mug or side of a meat tenderizer mallet. Measure out 2 cups – trying not to include too much of the dusty salty parts.
3/4 cup butter or margarine, melted
3 T. white sugar
Stir together crushed pretzels, melted butter and 3 T. sugar.
Press mixture into the bottom of a 9 x 13 baking dish.
Bake 8 – 10 minutes, until set; set aside to cool.
1 (8 oz) pkg. cream cheese, room temp
1 (8 oz) tub cool whip, softened
1 cup sugar
Combine cream cheese and sugar, mixing until the sugar is dissolved.
Fold in whipped topping.
Spread mixture onto cooled crust. Refrigerate 1 hour.
NOTE: I could only find whole frozen strawberries so I partially thawed them and then smashed them up with my pastry cutter.
2 cups water
2 – 3 oz. pkg. strawberry jello
2 (10 oz) pkgs. frozen strawberries, undrained and slightly thawed
1 (15 oz) can crushed pineapple, undrained (optional)
Dissolve gelatin in boiling water.
Stir in frozen strawberries and allow to set briefly.
When the mixture is about the consistency of egg whites, pour and spread over cream cheese layer.
Refrigerate overnight or until firm.
FULL RECIPE WITHOUT PICTURES —
STRAWBERRY PRETZEL SALAD
3/4 cup butter or margarine, melted
2 cups thin pretzel sticks, crushed
3 T. white sugar
1 (8 oz) pkg. cream cheese, room temp
1 (8 oz) tub cool whip, softened
1 cup sugar
2 cups water
2 – 3 oz. pkg. strawberry jello
2 (10 oz) pkgs. frozen strawberries, undrained and slightly thawed
1 (15 oz) can crushed pineapple, undrained (optional)
Preheat oven to 400 degrees.
Stir together crushed pretzels, melted butter and 3 T sugar. Mix well and press mixture into the bottom of a 9 x 13 baking dish.
Bake 8 – 10 minutes, until set; set aside to cool.
In a large bowl, combine cream cheese and sugar. Fold in whipped topping.
Spread mixture onto cooled crust. Refrigerate 1 hour.
Dissolve gelatin in boiling water.
Stir in frozen strawberries and allow to set briefly.
When the mixture is about the consistency of egg white, pour and spread over cream cheese layer.
Refrigerate overnight or until firm.
Chocolate Chip Cookies (Traditional)
These are your traditional Chocolate Chip Cookies – a favorite of everyone.
1 x 2 x 4 x
Crisco 3/4 cup 1 1/2 cups 3 cups
brown sugar 1 1/4 cup 2 1/2 cups 5 cups
milk 2 T. 4 T. 8 T.
vanilla 1 T. 2 T. 4 T.
eggs 1 egg 2 eggs 4 eggs
flour 2 cups 4 cups 8 cups
salt 1 tsp. 2 tsp. 4 tsp.
baking soda 3/4 tsp. 1 1/2 tsp. 3 tsp.
chocolate chips 1/2 bag 1 bag 2 bags
Preheat oven to 375 degrees.
Cream Crisco, brown sugar, milk, vanilla and eggs.
Add flour, salt, baking soda.
Mix well.
Bake at 375 degrees for 10 – 12 mins.
Remove cookie sheet from oven and let cookies sit on cookie sheet for a few minutes, then remove to a rack or paper towel to completely cool.
Recipe Source: Crisco can
FULL RECIPE WITHOUT PICTURES —
CHOCOLATE CHIP COOKIES (Traditional)
1 x 2 x 4 x
Crisco 3/4 cup 1 1/2 cups 3 cups
brown sugar 1 1/4 cup 2 1/2 cups 5 cups
milk 2 T. 4 T. 8 T.
vanilla 1 T. 2 T. 4 T.
eggs 1 egg 2 eggs 4 eggs
flour 1 3/4 cup 3 1/2 cups 7 cups
salt 1 tsp. 2 tsp. 4 tsp.
baking soda 3/4 tsp. 1 1/2 tsp. 3 tsp.
chocolate chips 1/3 bag 1/2 bag 1 bag
Preheat oven to 375 degrees.
Cream Crisco, brown sugar, milk, vanilla and eggs.
Add flour, salt, baking soda.
Mix well.
Bake at 375 degrees for 10 – 12 mins.
Remove cookie sheet from oven and let cookies sit on cookie sheet for a few minutes, then remove to a rack or paper towel to completely cool.
Freeze Ahead: Dough can be formed into fat logs and frozen. When baking, just cut into desired width and bake. If dough is still partially frozen, baking time will increase.
Recipe Source: Crisco can
Hot Artichoke Dip
A holiday would not be complete without making this warm dip. It has been a favorite of ours for years.
2 cans (15 oz.) artichoke hearts (I like using 1 can artichoke hearts and 1 can artichoke bottoms)
When you drain the water off of the artichoke hearts, give them a little squeeze to drain any excess water that is in the artichoke. Chop artichokes.
2 cups mayo (I use Best Foods Light)
1 (8 oz) container of dry Parmesan cheese
2 (4 oz.) can chopped chilies
1/2 tsp. garlic salt
1 T. + 1 tsp. (4 tsp.) lemon juice
All these ingredients are just dumped into a bowl. You don’t have to put them in, in any particular order. Mix together.
Put in microwave safe bowl and heat in the microwave.
Serve with tortilla chips.
FULL RECIPE WITHOUT PICTURES —
HOT ARTICHOKE DIP
2 cans (15 oz.) artichoke hearts (I like using 1 can artichoke hearts and 1 can artichoke bottoms), drained (squeeze water from the hearts) and chop
2 cups mayo (I use Best Foods Light)
1 (8 oz) container of dry Parmesan cheese
1/2 tsp. garlic salt
2 (4 oz.) can chopped chilies
1 T. + 1 tsp. (4 tsp.) lemon juice
Mix together and heat in microwave safe bowl.
Serve with tortilla chips.
Fiesta Burritos or Fiesta Casserole
This recipe can either be made as a burrito filling or a casserole that you eat with tortilla chips. Both ways are really good. This recipe is so easy to make too. After browning the pork cubes, all you do is dump the other ingredients in the pan and stir it all together. Really tasty and really filling.
1 ½ pounds boneless pork
1 T. oil
Trim fat from pork and cut into ½ inch cubes. In a large skillet, brown pork in hot oil. Drain off fat. Return pork to the skillet.
I added these additional seasonings to the pork while it was cooking:
garlic granules
seasoned salt
pepper
1 (15 oz.) can black beans, rinsed and drained
1 (14 ½ oz.) can diced tomatoes
1 (10 3/4 oz.) cream of chicken soup
1 (4 ½ oz.) cans chopped green chilies
1 cup quick-cooking brown rice
¼ cup water
2 – 3 T. salsa
sprinkle of Carne seasoning (optional)
Stir in black beans, tomatoes, soup, chilies, brown rice, water and salsa.
Bring mixture to boiling.
Pour into a 2 quart baking dish.
Bake, uncovered in a 350 oven for 30 minutes.
½ cup shredded cheese
Sprinkle with cheese; let stand for 10 minutes before serving.
Fritos or tortilla chips
Serve with fritos or tortilla chips.
We ate thiswith with the tortilla chips the first night and then ate the leftovers wrapped in a tortilla shell, with refried beans and a little Chile Verde on top the next night. (Recipe for Chili Verde will be coming to you soon!)
Makes 4 -5 servings
FULL RECIPE WITHOUT PICTURES —
FIESTA BURRITOS or FIESTA CASSEROLE
1 ½ pounds boneless pork
1 T. oil
1 (15 oz.) can black beans, rinsed and drained
1 (14 ½ oz.) can diced tomatoes
1 (10 3/4 oz.) cream of chicken soup
1 (4 ½ oz.) cans chopped green chilies
1 cup quick-cooking brown rice
¼ cup water
2 – 3 T. salsa
½ cup shredded cheese
Fritos or tortilla chips
Trim fat from pork and cut into ½ inch cubes. In a large skillet, brown pork in hot oil. Drain off fat. Return pork to the skillet.
Stir in black beans, tomatoes, soup, chilies, brown rice, water and salsa. Bring mixture to boiling.
Pour into a 2 quart baking dish.
Bake, uncovered in a 350 oven for 30 minutes.
Sprinkle with cheese; let stand for 10 minutes before serving.
Serve with fritos or tortilla chips.
Chocolate Frosting
1 stick margarine
4 T. cocoa
6 – 7 T. milk
Mix and bring to a boil.
Remove from heat and add:
1 tsp. vanilla
Pour over:
1 pound powdered sugar
Beat until creamy. Add a little extra milk if needed. Frost cake.
Always a kid!!!! We laughed thinking of what could happen if the beater wasn’t unplugged!!! Ouch!!!
Recipe Source: Kathy B.
FULL FROSTING RECIPE WITHOUT PICTURES —
CHOCOLATE FROSTING
1 stick margarine
4 T. cocoa
6 – 7 T. milk
Mix and bring to a boil. Remove from heat and add:
1 tsp. vanilla
Pour over:
1 pound powdered sugar
Beat until creamy. Frost cake.
Recipe Source: Kathy B.
Chocolate Brownie Cake (Texas Sheet Cake)
This is a great cake to make for a crowd. It is baked in a jelly roll pan so it serves a lot of people. Our neighbor Kathy made it for a neighborhood BBQ and everyone loved it!
Preheat oven to 350 degrees.
1 1/2 cups margarine (3 sticks)
6 T. cocoa (heaping)
1 1/2 cups water
Melt together and bring to a boil.
Pour over:
3 cups sugar
3 cups flour
Mix well.
Take 3/4 cup milk and mix in 1 1/2 tsp. baking soda
Add this milk mixture to the cake mixture. Mix well.
3/4 tsp. salt
2 1/4 tsp. vanilla
3 eggs
Add salt, vanilla and eggs. Mix well.
Spray a jelly roll pan with baking spray.
Bake at 350 degrees for 25 – 30 mins.
Ice with either of the following:
CHOCOLATE FROSTING
1 stick margarine
4 T. cocoa
6 – 7 T. milk
Mix and bring to a boil.
Remove from heat and add:
1 tsp. vanilla
Pour over:
1 pound powdered sugar
Beat until creamy. Add a little extra milk if needed. Frost cake.
Always a kid!!!! We laughed thinking of what could happen if the beater wasn’t unplugged!!! Ouch!!!
FULL FROSTING RECIPE WITHOUT PICTURES —
CHOCOLATE FROSTING
1 stick margarine
4 T. cocoa
6 – 7 T. milk
Mix and bring to a boil. Remove from heat and add:
1 tsp. vanilla
Pour over:
1 pound powdered sugar
Beat until creamy. Frost cake.
CREAM CHEESE ICING
1/4 cup margarine
1 (8 oz.) cream cheese
2 tsp. vanilla
1 pound powdered sugar
milk (for consistency)
Mix together margarine and cream cheese.
Add vanilla and powdered sugar.
Add milk for proper consistency.
Recipe Source: Kathy B.
FULL RECIPE WITHOUT PICTURES —
This is a great cake to make for a crowd. It is baked in a jelly roll pan so many pieces can be cut from it. Kathy B. made it for a neighborhood BBQ and everyone loved it!
Preheat oven to 350 degrees.
1 1/2 cups margarine (3 sticks)
6 T. cocoa (heaping)
1 1/2 cups water
Melt together and bring to a boil. Pour over:
3 cups sugar
3 cups flour
Mix well and add:
3/4 cup milk with 1 1/2 tsp. baking soda added
3/4 tsp. salt
2 1/4 tsp. vanilla
3 eggs
Spray jelly roll pan.
Bake at 350 for 25 – 30 mins.
Ice with either of the following:
CHOCOLATE ICING
1 stick margarine
4 T. cocoa
6 – 7 T. milk
Mix and bring to a boil. Remove from heat and add:
1 tsp. vanilla
Pour over:
1 pound powdered sugar
Beat until creamy. Pour over warm cake.
CREAM CHEESE ICING
1 pound powdered sugar
1 (8 oz.) cream cheese
1/4 cup margarine
2 tsp. vanilla
milk (for consistency)
Mix together margarine and cream cheese.
Add vanilla and powdered sugar.
Add milk for proper consistency.
Autumn Chip Cookies
These cookies were called Pumpkin Oatmeal Chocolate Chip but I thought that name was way too long – plus they just taste like Autumn to me. They are a very soft, moist pumpkin cookie with just a hint of cinnamon.
1 cup butter, softened
1 cup brown sugar
1 cup sugar
Mix butter, brown sugar and sugar until creamy.
1 egg
Add egg and mix until combined.
1 cup canned pumpkin puree
1 tsp. vanilla
Add pumpkin puree and vanilla.
2 1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup instant quick cooking oats
Add flour, baking soda, cinnamon, salt and oatmeal.
1 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
Add chocolate chips.
Spoon onto sprayed cookie sheet.
Bake 13 minutes at 350 degrees.
I shared these with the girls at work. HAPPY AUTUMN !!!
Recipe Source: jamiecooksitup.com
FULL RECIPE WITHOUT PICTURES —
AUTUMN CHIP COOKIES
1 cup butter, softened
1 cup brown sugar
1 cup sugar
1 tsp. vanilla
1 egg
1 cup canned pumpkin puree
2 1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup instant quick cooking oats
1 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
Mix butter, brown sugar and sugar until creamy.
Add egg and mix until combined.
Add pumpkin puree and vanilla.
Add flour, baking soda, cinnamon, salt and oatmeal.
Add chocolate chips.
Spoon onto cookie sheet.
Bake 13 minutes at 350 degrees.
Fudgey Butterscotch Cookies or Fudgey Chocolate Chip Cookies
1 cup (2 sticks) butter or margarine, softened
2/3 cup sugar
2/3 cup packed brown sugar
1 tsp. vanilla
Beat butter, sugar, brown sugar and vanilla in large bowl until creamy.
2 eggs
Add eggs one at a time, beating after each addition.
2 cups flour
3/4 cup baking cocoa
1 tsp. baking soda
1/2 tsp. salt
Add flour, cocoa, baking soda and salt.
11 oz. package of butterscotch chips or chocolate chips
Stir in butterscotch chips or chocolate chips.
Drop by rounded tablespoon onto ungreased baking sheet.
Bake for 10 minutes. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.
Recipe Source: www.verybestbaking.com
FULL RECIPE WITHOUT PICTURES —
FUDGEY BUTTERSCOTCH COOKIES or FUDGEY CHOCOLATE CHIP COOKIES
1 cup (2 sticks) butter or margarine, softened
2/3 cup sugar
2/3 cup packed brown sugar
1 tsp. vanilla
2 eggs
2 cups flour
3/4 cup baking cocoa
1 tsp. baking soda
1/2 tsp. salt
11 oz package of butterscotch chips or chocolate chips
Beat butter, sugar, brown sugar and vanilla in large bowl until creamy.
Add eggs one at a time, beating after each addition.
Add flour, cocoa, baking soda and salt.
Stir in butterscotch chips or chocolate chips.
Drop by rounded tablespoon onto ungreased baking sheet.
Bake for 10 minutes. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.
Recipe Source: www.verybestbaking.com
Creamy Tomatoe Tortillini Soup
This is a delicious tortellini soup! Eric and Karen served this soup at a family party and we all just loved it! Served with crusty bread, this makes a very hearty meal.
2 whole large cloves of garlic, minced
2 T. olive oil
2 cans (10 3/4 oz.) condensed tomato soup
1/2 cup sun dried tomatoes, chopped or 2 T. Sun-dried tomato paste
1 1/2 cups milk
2 cups half and half
2 cups chicken stock
1 tsp. onion powder
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. Italian seasoning
1 whole 9 oz. package of cheese-filled tortellini
1/2 cups shredded Parmesan cheese
Saute garlic with the olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn’t get too brown or burnt.
When the garlic is done, add tomato soup, tomatoes, milk, half and half, chicken stock and spices. Bring to a simmer. Once simmering, drop noodles into the soup. Cook according to the package directions. Takes about 8 minutes.
After noodles are cooked, ladle soup into bowls and top with parmesan cheese.
Serve with crusty bread.
Hot Cream Cheese Crab Dip
Our son Eric and daughter-in-law, Karen, made this for a family party. We all LOVED it!
For an extra special crunch on top, try adding crushed buttery crackers and Parmesan cheese the last five minutes of baking.
16 oz. crab meat, drained
8 oz. cream cheese, softened
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon seafood seasoning (Karen used McCormick for Fish)
1/2 teaspoon dry mustard
2 garlic cloves, minced
1/2 small white onion, minced
1 1/2 tablespoon lemon juice
In a large bowl, stir to combine all ingredients except crab meat. Gently fold in crab meat.
Pour into baking dish and bake at 350 degrees for 12-15 minutes or until lightly brown.
Can be served right from the baking dish or in a bread bowl.
Serve with crackers or chunks of french bread.
Recipe Source: appetite4appetizers.com (found on Pinterest)
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