Strawberry Pretzel Salad

 

Ingredients:

2 2/3 cups Chopped pretzels
1 Cup melted margarine
8 oz pkg cream cheese, soft
2 cups whipped dream whip
1 6oz  pkg strawberry jello
2 pkg frozen strawberries
1 cup  sugar
2 cups boiling water

Directions:

1)Mix together pretzels (chop in a blender) and melted margarine
Put into 9 x 13 glass pan
Bake in oven for 10 minutes at 350 degrees (Stirring Often)
Cool Mixture

2)In a bowl add the cream cheese and sugar, blend and fold in the prepared dream whip
Pour over cooled pretzel mixture and chill

3)Dissolve jello in boiling water
Add frozen strawberries
Let mixture Cool

4)Poor jello mixture over cooled pretzel mixture (You can add more pretzels on top)
Let Set until chilled and serve cold

Cut into squares to serve
Healthy Tip – Use gluten free pretzels

Deep Fried Ice Cream With Cinnamon Sauce

Ingredients & Things You Will Need

Cookie sheet
Ice cream scoop
Firm ice cream
Coating such as cornflakes or cookie crumbs
Kitchen tongs or slotted spoon
Deep fryer or frying pan
Cooking oil
Paper towel-lined plate
Cinnamon
Sugar
Whipped cream

Preparation
 

Place a cookie sheet in the freezer for several hours before you begin to make the deep fried ice cream. Using a cool pan will prevent the ice cream from melting while you are working with it.
 

Use an ice cream scoop to make uniform-sized balls of ice cream. The ice cream must be very firm in order to form it into balls. A plain, smooth flavor like vanilla works well for this type of recipe.

Directions
 

Roll the ice cream balls in a dish of finely crushed crumbs until they are completely coated. Place the coated ice cream onto the chilled cookie sheet and put them back into the freezer for 2 hours.

Heat cooking oil in your deep fryer or frying pan, being careful to avoid hot splatters. Use about 3 inches of oil in a regular frying pan.

Fry the ice cream balls in the oil for 1 to 2 minutes. This is long enough for the coating to brown but not long enough to melt the ice cream. You may need to turn them once in a standard frying pan.

Remove the deep fried ice cream from the oil with kitchen tongs or a slotted spoon. Allow them to drain on a plate lined with paper towels.

Roll the deep fried ice cream balls in a mixture of cinnamon and sugar.
To serve, spoon cooled sauce onto each dessert plate.
Place coated ice cream balls over sauce.
Drizzle each with sauce (reheat sauce slightly if too thick to drizzle)
Garnish with whipped cream if desired.

Serve immediately.

Red Cinnamon Sauce
 
1/2 cup sugar
1/2 cup water
1/2 cup red hot cinnamon candies (4 1/2 oz.)
 
In 1-quart saucepan, heat all ingredients over medium-high heat, just until mixture boils, stirring constantly. Reduce heat to medium-low; simmer 4 to 5 minutes or until candies melt, stirring frequently.

Remove from heat. Cool 10 minutes.

 Apple Crisp

Prep:  15 minutes
Cook:  1 hour and 15 minutes
Makes:  6 servings

Ingredients:

8 cups peeled, cored and thinly sliced apples, Granny Smith (about 4 large)
1/2 cup granulated sugar
3/4 cup plus 2 tablespoons flour
2 teaspoons cinnamon
1 cup regular rolled oats
1/4 cup brown sugar
1/2 cup butter or margarine (cut in 1/4-inch chunks)
3/4 cup chopped pecans

Mix apples with sugar, 2 tablespoons flour and cinnamon.  Combine oats, brown sugar, butter, and 3/4 cup flour.

Rub with fingers until butter pieces are no longer distinguishable.  Stir in chopped pecans.  Use 9-inch square pan sprayed with Pam.

Put in apple mix and cover with oatmeal mix.  Bake in 350 degree oven until apples are tender when pierced and topping browned, about 1 hour and 15 minutes.

Top portions with vanilla ice cream.

Symphony Classic Brownie

Ingredients

Pillsbury Brownie Classic Premium Brownie Mix
(Traditional Fudge) Family Size
½ cup oil
¼ cup water
2 eggs
(3) 5 oz. Hershey Symphony candy bars
(Creamy Milk Chocolate Almonds & Toffee Chips)
13’ x 9” baking pan

Preparation

Follow directions on brownie box
Pour ½ mixture into pan
Break Symphony bars in half and place on top of mixture
(cover entire mixture)
Pour rest of mixture on top of bars

Bake per directions on brownie box

Servings 20

Optional

Serve when warm with vanilla ice cream

Mother’s Day Triple Chocolate Muffins

1 ½ cups all purpose flour
1 tsp baking powder
¼ cup Dutch cocoa
½ tsp salt
¼ cup butter
½ cup granulated sugar
1 egg
¾ cup milk
½ tsp vanilla
½ cup chocolate chips
¼ cup white chocolate chips

In a large bowl
Mix together flour, baking powder, salt and cocoa
In another larger bowl
Beat butter, sugar, and egg together, mix in milk and vanilla

Pour wet mixture into the dry mixture
Stir to moisten
Fold in the 2 types of chocolate chips, do not over mix

Bake at 400 degrees for 15 – 20 minutes
Use tooth pick to test the center of the muffin

Makes 6 – 8 muffins

Chocolate Cherry Squares

1 cup unsifted all purpose flour
½ cup light brown sugar, packed
1/3 cup cold butter
½ cup chopped nuts
1 (8 0z) package cream cheese softened
½ cup sugar
1/3 cup cocoa
¼ cup milk
1 egg
½ tsp vanilla
½ cup chopped red candied cherries
Red candied cherries, halved

Combine Flour, brown sugar and butter in large mixing bowl
Blend on low speed to form fine crumbs about 2-3 minutes
Stir in nuts
Reserve ¾ cup crumb mixture for topping
Press remaining crumbs into ungreased 9 inch square pan
Bake at 350 for 10 minutes or until lightly browned
Combine cream cheese, sugar, cocoa, milk, egg, vanilla in small mixing bowl
Beat until smooth
Fold in cherries
Spread mixture over warm crust
Sprinkle reserved crumb mixture over top
Garnish with cherry halves
Return to oven
Continue to bake at 350 for 25 minutes
Cool
Cut into squares
Store in refrigerator
Makes about 3 dozen squares

Pink Champagne Salad

1 (8oz) package cream cheese softened
¾ cup sugar
1 large can crushed pineapple
1 (10 oz) package frozen strawberries thawed
2 bananas quartered and sliced
1 (9 or 10 oz) package whipped topping
Nuts optional

Mix cheese and sugar
Add other ingredients and freeze