Strawberry Pretzel Jell-O Dessert

Strawberry Pretzel Jell-O Dessert
Submitted by: Kadee Stratton

A crisp salty pretzel crust complements the creamy marshmallow-fluff-like "white" layer, with a tangy topping of strawberries in gelatin. Much like a strawberry cheesecake, but with the surprise of pretzels! For best results, make Strawberry Pretzel Jell-O only one day in advance, to preserve the crunchy texture of the pretzels.

20 servings 1 hour

2 cups pretzels, crushed (about 4 cups)
3/4 cup butter, melted
1/4 cup sugar
1 cup sugar
8 ounces cream cheese
Cool Whip
2 (3 ounce) packages strawberry Jell-O gelatin dessert
1 (16 ounce) package frozen sweetened strawberries
2 cups boiling water

Crust: Combine pretzels, butter, and 1/4 cup sugar. Press into 9" x 13" baking dish and bake at 350 for 10 minutes. Cool to room temperature.

White Layer: Cream together cream cheese and 1 cup sugar.Fold in Cool Whip. Spread over pretzel crust.

Red Layer: Dissolve gelatin in boiling water.Stir in frozen strawberries, Chill until partially set (about 1 hour) and spread over white layer.Chill until set and serve.

KADEE'S NOTES: INSTEAD OF FROZEN STRAWBERRIES I USE FRESH STRAWBERRIES, AND CUT INTO BITE SIZE PIECES. I ADDED THE BERRIES AFTER THE JELLO HAD CHILLED IN FRIDGE FOR ABOUT 30 MINUTES. ALSO, THE RECIPE DOESN'T SPECIFY, SO I USED POWDERED SUGAR.

Raspberry Jell-o Salad

Raspberry Jell-o Salad
Submitted by: Angela Cochran

1- 6 oz. box Raspberry Jell-o
1- bag frozen raspberries
2- cups boiling water
1- pt. raspberry sherbet thawed
1- pt. cool whip

Dissolve Jell-o in boiling water. Add sherbet and dissolve. Pour into casserole dish and put in fridge until set. Fold in cool whip and raspberries and refrigerate until read to eat! Enjoy!!

Vegetable Salsa

Vegetable Salsa
Submitted by: Janae Peterson

1 can of corn drained
1 can of garbonzo beans drained
1 small can sliced olives
1 large tomato chopped
1 green pepper chopped
1 small purple onion chopped

Italian dressing

Combined all of the ingredients; and coat with your favorite Italian dressing. To kick it up a notch add hot pepper flakes. It tastes better after it has marinated for a couple of hours. Enjoy with your favorite tortilla or pita chips.

Coleslaw Salad

Summer Coleslaw Salad
Submitted by: Becky Peterson

1 Head cabbage (or bag of coleslaw mix)
1 diced apple
1 cup green or red grapes
1 cup cashews or other nuts
2 cups diced chicken breast

Dressing options:

1/2 cup light mayo
5 packets splenda or 3 tablespoons sugar
3 tablespoons vinegar or lemon juice

This recipe has endless possibilities depending on taste; add raisins, craisins, dried berries, pineapple, sunflower seeds, etc.

Strawberry Pie

Strawberry Pie
Submitted by: Jen Hardin

1 Marie Callendar's frozen pie crust, baked (or a homemade crust)
1 qt. strawberries
1 c. sugar
3 Tbsp. cornstarch
1 Tbsp. butter
1 Tbsp. lemon juice

Mash half of the strawberries and put in a heavy pan with sugar, cornstarch, butter, and lemon juice. Cook until thick and clear.

1 small pkg. cream cheese
2 Tbsp. milk
2 Tbsp. powdered sugar
Mix cream cheese, milk, and powdered sugar.
Spread over baked pie shell. Put rest of berries on cream cheese mixture and spread cooked mixture on top of that. Chill for two hours. Serve with whipped cream if desired.

Strawberry Cream Dessert

Strawberry Cream Dessert
Submitted by: Carol Anderson

1 pound fresh ripe strawberries
1/4 cup granulated sugar
1 package (3.4 oz) french vanilla instant pudding mix
1 cup skim milk
8 oz. prepared pound cake
whipping cream
blueberries

Be sure to purchase instant pudding and pie filling, not cooked pudding. Do not mix the pudding mix according to the package directions. This recipe uses less milk than if making pudding.

Rinse the strawberries and save six or eight small, well formed berries for garnish. Cap and slice the remaining berries into thick pieces and place in a 2 quart shallow bowl. Add the sugar to the strawberries and stir well. Using a potato masher or fork, mash the berries into small bites. Set aside.

In another 2 quart bowl, mix the pudding and 1 cup mil. Stir in the strawberries and their juices. Stir well and place in the refrigerator to thicken.

Cut the cake into small 1/2 inch cubes and distribute evenly among six parfait glasses or one dessert bowl. Remove the pudding mixture from the refrigerator and spoon the partially thickened pudding over the cake. Add a few more strawberries and blueberries. Serve immediately or cover and refrigerate for up to 24 hours. Serves 6.

Patriotic Dessert Truffle

Patriotic Dessert Truffle
Submitted by: Misty Newman

Angle Food Cake or sponge cake
Strawberry Jello
Fresh Strawberries
Fresh Blueberries
Cool Whip

Cube angel food cake and layer in the bottom of a truffle dish. Next layer jello cubes, strawberries, blueberries and cool whip. Repeat until your out of room in your truffle dish. Make your last layer is cool whip with fresh strawberries on top.

Summer Bread Salad

Panzanella (Summer Bread Salad)
Submitted by: Celeste Lewis

3 Tablespoons good olive oil
1 small loaf french bread, cut into 1-inch cubes (about 6 cups)
1 teaspoon kosher salt
3 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, and sliced 1/2 inch think, then quartered
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut again in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 Tablespoons capers, drained

For vinaigrette:
1 teaspoon finely minced garlic
1/2-1 teaspoon Dijon mustard
3 tablespoons champagne vinegar (I used red vinegar)
1/2 c. good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat oil in a large sauté pan. Add the bread and salt and cook over low to medium heat, tossing frequently and adding more oil if needed. Toast about 10 minuets until nicely browned.

Whisk all vinaigrette ingredients together and set aside.

In a large bowl, mix the tomatoes, cucumber, and red and yellow peppers, red onion, basil and capers. Add bread cubes and toss with the vinaigrette. Season to taste with salt and pepper. Serve immediately or it’s even better when it sits for about 1/2 hour at room temperature.

Mac and White Cheddar Cheese

Mac and White Cheddar Cheese
Submitted by: Jeanette Thompson

2 pats of butter
2 tablespoons Flour
2 cups milk
2 cups white cheddar cheese
1 cup Italian blend cheese
1 cup parmesan reggiano cheese
1 tablespoon dried minced onion
1/2 teaspoon garlic salt
Pepper to taste

3 tablespoons extra virgin olive oil
1/2 cup dried bread crumbs
1 teaspoon rosemary
1 teaspoon basil
1 teaspoon dried or fresh parsley

1 1/2 pounds pasta with ridges ( cooked and drained) Penne works well

Make a roué with the butter and flour- cook approx. 2 min. Add milk slowly while whisking. Cook until think and bubbly. Add cheeses. Stir until smooth. Add onion, garlic salt, and pepper. Drain pasta and add to cheese mixture. Mix extra virgin olive oil with the remaining ingredients. Put mac and cheese in casserole dish; evenly spread the bread crumb mixture on top. Broil 1-2 min. until lightly browned. Serve immediately.

Grilled Pork Chops with Melon

GRILLED PORK CHOPS WITH MELON
Submitted by: Mauri Streetman

INGREDIENTS:
1 Can (12 oz) frozen lemonade concentrate, thawed
1/2 Cup thin strips fresh basil leaves or 2 1/2 Tbl dried basil
1/2 Cup olive oil
4 rib pork chops, 1 inch thick (about 2 lbs)
1/4 honeydew melon, peeled and cut into 4 wedges
1/4 cantaloupe, peeled and cut into 4 wedges
Salt and pepper to taste

DIRECTIONS: 1. Prepare Basil Lemon Marinade in a big gallon ziplock (the 3 firstingredients). Reserve 3/4 Cup for brushing on pork and melon duringgrilling. Put pork chops in bag of marinade. Refrigerate, mixing aroundonce, at least 1 hour but no longer than 2 hours. 2. Heat coals or gas grill. Drain pork; discard marinade. Cover and grillpork 4-5 inches from medium heat 12 to 16 minutes turing once and brushingwith reserved marinade, until slightly pink when cut near bone. Add melonand cantaloupe wedges for last 3 to 4 minutes of grilling, turning andbrushing 2 to 3 times with reserved marinade, until hot. Sprinkle pork withsalt and pepper. Serve.

Cold Veggie Pizza

Cold Veggie Pizza
Submitted by: Alison West

Frozen crescent rolls or “Baboli” Pizza crust

For crescents cook 12-15 mins. and cool.
For Baboli follow instructions and cool.

8 oz. softened cream cheese
1 1/2 tsp. Mayo
1 Garlic clove, pressed
1 tsp. dill weed

Mix together well and spread on pizza crust.

Top with any cut up raw veggies you like. Ideas: broccoli, bell peppers, tomato, cucumber, onion, carrots, anything!

Celebration Cookie Pie

Celebration Cookie Pie
Submitted by: Brittany Finch

1 graham cracker pie crust
8oz. cream cheese
1/3 C. sugar
1 tsp. lemon juice
8 oz. cool whip
1 1/4 C. keebler rainbow cookies (chopped)

Mix cream cheese, sugar, and lemon juice with electric mixer. Then stir in cool whip. Then stir in chopped up cookiers and put it all in the pie crust. Refridgerate for 3 hours.

Carrot Cake

Carrot Cake
Submitted by: Jill Thunell

2 cups sugar
1 1/2 cups oil
4 eggs
2 cups flour
1 tsp. salt
2 tsp. soda
2 tsp. cinnamon
3 cups grated carrots

Mix sugar, oil, and eggs. Add dry ingredients and mix will. Add carrots. Bake at 350 for 30-40 mins.

Frosting

2 cups powdered sugar
(1) 8 oz. cream cheese
3/4 cube butter
2 tsp. vanilla

Mix together and beat until fluffy.

Chicken Pasta Salad

Chicken Pasta Salad
Submitted by: Marieanne Martin

6 Boneless Chicken Breasts
2 small packages of curly noodles (one colored, one white)
2 large cans of pineapple tidbits (drained)
3 apples diced
1 can of cashews pieces
2 cups of grapes, halved
2 cups chopped celery
2 green onions chopped, optional
1 cup real mayonnaise
1 16 oz. bottle of Kraft coleslaw dressing


Boil and cube the chicken breasts.
Cook noodles
Mix all ingredients together except for dressing.
Dressing:
Mix mayo and coleslaw dressing together and mix into salad just before serving.

Broccoli Salad

Broccoli Salad
Submitted by: Karen Springer

1/2 pound bacon shredded or chopped into small pieces
4 stalks broccoli, chopped
3/4 cup Craisins
1/2 cup sunflower seeds, roasted
1/2 to 1 purple onion, diced
1/2 cup mayo
1/3 cup sugar
2 tablespoons red wine vinegar

Put all ingredients into bowl except dressing. Mix dressing ingredients separately and then mix with vegetables. You do not need to serve immediately once dressing is mixed in.