I am what many would call a "Foodie" - amateurs who simply love food and/or drink for consumption, study, preparation and news.
Now the statement above should make it clear that I do not have any formal training when it comes to food preparation. I have, however, been told that I am a pretty good cook and I hope you enjoy reading this column as much as I enjoy writing it.
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The other day, I received a grocery list, via text, from my youngest daughter Milena. She’s been taking food and nutrition classes with Lori Barbee (or Mrs. Barbee as she calls her) at Arrowhead and couldn’t wait to try out some of the recipes at home. The list included everything from yeast and cream cheese, to Jell-O, peppers and veggies. But who was I to argue, she was planning on making dinner with dessert. I love dessert so I’m starting with that. It’s quick and easy to make and would be a festive, colorful addition to your holiday table.
Strawberry pretzel salad
2 cups crushed pretzels
¾ cup butter, melted
3 tablespoons white sugar
1 8-ounce package cream cheese, softened
1 cup white sugar
1 8-ounce container frozen whipped topping, thawed (Cool Whip or another brand)
2 3-ounce packages strawberry flavored gelatin (Milena used a 6-ounce package)
2 cups boiling water
2 10-ounce packages frozen strawberries (do not thaw)
Preheat oven to 400 degrees F.
While the oven is heating, prepare the crust by stirring together the crushed pretzels, melted butter and sugar. Mix well and press the mixture into the bottom of a 9-by-13- inch baking dish. Bake for 8 to 10 minutes until set; set aside and cool.
While the crust is cooling prepare the middle by creaming together the cream cheese and sugar. Fold the mixture into the whipped topping and if the crust is cool, spread the mixture onto the cooled crust. See helpful hint.
For the topping, dissolve the gelatin in boiling water, take off the heat and stir in the still frozen strawberries and allow to set briefly. When the mixture is about the consistency of egg whites, pour and spread over the cream cheese layer and refrigerate until set.
Make sure that when you spread the cream cheese layer over the crust, you cover the entire crust without leaving air pockets in the corners to avoid the topping from seeping into the cream cheese layer.
Not a fan of strawberries, raspberry Jell-O and frozen raspberries work just as well.
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