Recipe can be found here.
Thursday, September 2, 2010
Jello Pretzel Salad!
2 1/2 c. pretzels (crushed fine)3 Tbsp. brown sugar3/4 c. butter1 (6 oz) pkg instant strawberry jello1 10 oz. pkg. frozen strawberries or small container (16 oz) sliced fresh strawberries (I prefer fresh)
1 ( 8 oz ) pkg cream cheese
1 c. sugar
8 oz. cool whip
Combine pretzels, brown sugar, and melted butter and press into a greased 9 X 13 pan. You can use more butter if the crust isn't sticking together and make the pretzels more crushed than I did. Bake @ 350 for 10 minutes.
Make jello according to directions and add the strawberries. Refrigerate until partially set. *If it is not set enough it will leak through your cream cheese layer and make your pretzels soggy.
Beat cream cheese and sugar until smooth. Blend in cool whip. Spread over cooled crust. Pour jello over cream cheese layer. Refrigerate.
1 ( 8 oz ) pkg cream cheese
1 c. sugar
8 oz. cool whip
Combine pretzels, brown sugar, and melted butter and press into a greased 9 X 13 pan. You can use more butter if the crust isn't sticking together and make the pretzels more crushed than I did. Bake @ 350 for 10 minutes.
Make jello according to directions and add the strawberries. Refrigerate until partially set. *If it is not set enough it will leak through your cream cheese layer and make your pretzels soggy.
Beat cream cheese and sugar until smooth. Blend in cool whip. Spread over cooled crust. Pour jello over cream cheese layer. Refrigerate.
My special "Extra B" BBLT Sammiches!
Ingredients:
8 slices bacon cooked extra crispy (must be raw; none of that precooked crap; you may cut the bacon down to 4-6 slices if trying to watch your weight)
4 slices of good white bread
1-2 thinly sliced tomatoes seeded & salt & peppered. Only use the meaty part of the tomato so your sammich doesn't get soggy!
Handful of washed romaine lettuce
Mayo! Light or regular will do. Approximately 3 tbsp.
Directions:
Toast all your slices of bread to a nice shade of medium brown. Spread your mayo on nicely. Don't overdo it though. Too much mayo will kill your sammich. Just a nice even amount on all the slices of bread. Next throw on half of your tomatoes on one slice of bread, the rest on the other. Evenly distribute out your bacon onto each sammich. (Four slices on each sammich.) Do the same with your lettuce. Put the top slices of bread on your sammich. Next get out a knife & firmly hold one side of your sammich and cut it directly diagonally across your sammich. Then do it the other way so you have 4 triangles of sammich! The cutting is the hardest part. You have to make sure everything stays put so you can enjoy your sammich later. Now can your other sammich the exact same way. Now enjoy with your lover or friend!
Makes 2 sammiches.
Cheesy broccoli pudding!
Ingredients:
10 to 12 ounces frozen chopped broccoli, cooked and drained
2 tablespoons butter
2 tablespoons finely minced onion
2 tablespoons all-purpose flour
Dash pepper
1/8 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups half-and-half or light cream
1 1/2 cups shredded sharp Cheddar (6 ounces)
3 large eggs, beaten
Preparation:
Heat oven to 350°. Grease a 2 1/2-quart casserole. Arrange the cooked and drained broccoli in the casserole.
Heat the butter in a large skillet; add onion and sauté for about 2 to 3 minutes, until onion is tender. Stir in flour until well blended and cook, stirring, for 1 minute. Add the pepper, nutmeg, salt, and half-and-half. Continue cooking over low heat until thickened. Stir in cheese and cook just until cheese is melted. Add about 1/3 of the hot mixture to the beaten eggs; add back to the hot mixture, blending well. Pour over the broccoli. Bake for 35 to 45 minutes, until a knife inserted in the center of the broccoli custard comes out clean. Serves 6.
by: Michelle
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