Strawberry Pretzel Pie, Pretzel Peach Jello Pie and Pineapple Pretzel Dessert and Raspberry Pretzel Salad

I was reading a post about the most famous foods for each State in the U.S.
The most popular food in Utah is Pretzel Jello Salad.
I had already posted a recipe for one of them so I decided to create a collection of the most popular Jello Pretzel Desserts. There are Fruit Flavored Gelatin options available for Vegetarians and Vegans.
They are often referred to as Salad, Dessert or Pie.
Here are my favorite ones.


Strawberry Pretzel Pie:

2 C finely crushed Pretzels
3/4 C Butter, melted
1/4 C Brown Sugar
2 C sliced fresh Strawberries
1 - 14oz. can of Sweetened Condensed Milk
1/2 of an 8oz.  package of Cream Cheese. (use only 4 ounces), softened
4 TBS + 1tsp of Strawberry Jello
2 C Heavy Cream, divided
1/3 C Sugar

Mix together the Pretzels , Butter and Brown Sugar
Press into a 10" Pie Pan
Bake at 350 degrees for 10 - 12 minutes
Remove and cool completely

Process the Strawberries in a food processor until finely chopped.

In a bowl using an electric hand mixer, beat:
Condensed Milk
Milk
Cream Cheese
Jello
Beat until smooth
You can also do this in a stand mixer with a whisk attachment

Add Berries and mix until well blended
Transfer to a large mixing bowl

Beat 3/4 C of the Heavy Cream to soft peak stage and fold into the Strawberry mixture.

Spoon into the crust and freeze for 8 - 12 hours

Beat remaining Heavy Cream ( 1/4 C ) in a stand mixer with a whisk attachment at high speed.
Gradually add 1/3 C Sugar ( do this process after the pie is completely frozen)

Top the frozen pie with the whipped cream and return to the freezer for another hour.

This recipe is from:
Mary Allen Perry
Southern Living
June 2012


Enjoy!
Peace in the Kitchen!



Pretzel Peach Jello Pie

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" Pie Pan

2 C crushed Pretzels
12 TBS Butter, melted
3 TBS Brown Sugar
2 TBS (2 envelopes) Unflavored Gelatin Powder, divided.
1/2 C Cold Water, divided.
1 C Boiling Water, divided.
2/3 C granulated Sugar, divided
4 oz. Cream Cheese, room temperature
1/8 tsp Cinnamon
1 TBS Honey
1/2 C Peach Nectar (Goya or Kerns)
10 - 12 peeled Peach Slices

In a small bowl:
Pretzels
Butter
Brown Sugar
Mix well by hand.
Press into the Pie Pan .
Bake 15 minutes.
Remove the pan to a rack to cool to room temperature.
Refrigerate until ready for the next step.

In a large bowl:
1/4 C of the Cold Water
Sprinkle 1 TBS (1 envelope) of Gelatin over the water.
Allow to sit for 2 minutes. (do not mix it)
Stir in 1/2 C of the Boiling Water until the Gelatin is dissolved.
Stir in 1/3 C of the granulated Sugar
Beat in the Cream Cheese, with a hand mixer, until smooth.
Cover with Plastic Wrap and refrigerate until it thickens.
Gently Spread this over the crust.
Cover and refrigerate until the next step.

In a large bowl:
Remaining 1/4 C Cold Water
Sprinkle remaining 1 TBS (1 envelope) of Gelatin over the water.
Allow to sit, (do not stir), for 2 minutes.
Stir in remaining 1/2 C boiling water until gelatin is dissolved completely.
Stir in remaining 1/3 C of granulated Sugar.
Add:
Cinnamon
Honey
Mix well.
Add:
Peach Nectar
Mix well.
Cover and refrigerate until it thickens

Arrange the Peach Slices in a spiral on the top of the Cream Cheese layer.

Gently spread the Peach Gelatin evenly over the Peaches.
Cover and refrigerate at least 3 hours.

Enjoy!
Peace in the Kitchen!



Pineapple Pretzel Dessert

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" baking dish.

2 C crushed Pretzels
16 TBS (2 sticks) Butter, melted
1 - 8oz. package of Cream Cheese
1 C granulated Sugar
1 8oz. container of frozen Cool Whip, thawed.
2 - 20 oz. cans of Crushed Pineapple, not drained
1/2 of a 3.4oz. box of Instant Vanilla Pudding Mix

Spread the Pretzels evenly on the bottom of the dish.
Carefully drizzle the butter over the Pretzels.
Bake for 10 minutes.
Remove the pan and place it on a rack to cool completely.

In a medium bowl, with an electric hand mixer:
Cream Cheese
Sugar
Beat until creamy smooth.
Fold in the Cool Whip, by hand.
Spread evenly over the cooled Crust.

In a small bowl:
Pineapple
Pudding Mix
Stir to combine well.
Spread over the Cream Cheese layer.
Refrigerate for 1 hour.
Serve cold.

Enjoy!
Peace in the Kitchen!

Raspberry Pretzel Salad

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" baking dish

10 oz. Cream Cheese, softened
2 (12oz.) packages of Frozen Raspberries, thawed
2 C crushed Pretzels, roughly crushed, not pulverized.
12 TBS Butter, melted
5 TBS granulated Sugar
2 1/2 C Thawed Cool Whip
1 1/4 C Confectioner's Sugar
1 (6oz.) package + 1 (3oz.) package of Raspberry Jello

In a small mixing bowl:
Pretzels
Butter
Granulated Sugar
Mix well with a blending fork.
Spread evenly in the dish.
Bake 10 minutes.
Remove to a rack and cool completely.

In another bowl, using a hand mixer:
Cool Whip
Confectioner Sugar
Cream Cheese
Beat until creamy smooth.
Spread evenly over the crust. Spread out to cover the edges of the crust too.
Refrigerate while making the Jello layer.

In another large bowl:
Dissolve all of the Jello in 2 1/2 C Boiling Water.
Fold in Raspberries and stir just until combines.
Refrigerate just until it begins to set.
When it's done, Evenly spread over the Cream Cheese layer.
Cover with plastic wrap and refrigerate until completely set.

Enjoy!
Peace in the Kitchen!

Spinach Cheese Balls

1 - 9oz. box of frozen Spinach, thawed, squeeze to drain
1 C Bisquick Mix ( homemade recipe to follow for those who can't get Bisquick)
2 C Shredded Mozzarella Cheese
1 Egg
2 tsp Italian Seasoning
1 tsp Garlic Salt
1 C Tomato Pasta Sauce for dipping (heated)

Spray a cookie sheet with a vegetable cooking spray

In a large bowl, mix all except the Pasta Sauce

Use a cookie scoop to make 1" balls
Bake at 350 degrees for 15 minutes
Serve with warm Pasta Sauce


Homemade Bisquick:

1 C Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1 TBS Shortening

Mix well  in a food processor or by hand with a pastry blender and store sealed in the refrigerator.

Larger quantity:
8 C Flour
1/3 C Baking Powder
2 tsp Salt
1 C Shortening
(preparation is the same as above directions)

Enjoy!
Peace in the Kitchen!

Cauliflower Gratin

I like Cauliflower.
I've posted recipes for Soup and Roasted Cauliflower.

Here's a Gratin.

1 lb. (12 oz.) Cauliflower Florets
8 oz. Heavy Cream
4 oz. Milk
1 C Grated Cheddar Cheese + 1/4 C
2 Eggs
Salt and Pepper to taste
A Pinch of Nutmeg
4 TBS Bread Crumbs ( Italian flavored if you like)

Butter a Gratin Dish
Put the Cauliflower in boiling water for 3 minutes
Drain
Place in the Gratin Dish

Mix, in a bowl:
Cream
Milk
1 C of the Cheese
Eggs

Add all of the seasonings and pour the mixture over the Cauliflower.

Mix Breadcrumbs and 1/4C Cheese
Sprinkle over the Cauliflower
Bake at 350 degrees for 30 minutes. It will be golden brown.

Enjoy!
Peace in the Kitchen!

Texas Cornmeal Cookies

Here's another Texas Cookie......
I could easily add 1/4 C diced Jalapeno to this recipe.

I posted my Chocolate Jalapeno Cookie recipe on the blog earlier.
I also make it with Hatch Chiles and have entered that in a competition too. It was a finalist in a local Hatch Chile Contest.

But, this is another great and unusual cookie.

Texas Cornmeal Cookies:

2 Sticks of Butter, softened
1/4 C Sugar
1/2 C Cocoa , I use Hershey's Special Dark
1 Egg
1 1/2 C Flour
1 C Cornmeal
1 tsp Baking Powder
1/4 tsp salt
1 TBS Vanilla
3/4 C Chopped Pecans

In a stand mixer with a whisk attachment:
cream together, Butter, Sugar, Cocoa

Add :
Egg
Flour
Cornmeal
Baking Powder
Salt
Vanilla
Mix well

Fold in the Pecans

Drop by the teaspoon ( I use a cookie scoop) onto a parchment paper or Silpat lined cookie sheet.
Bake at 350 degrees for 12 - 15 minutes.
The cookies will be slightly browned on the edges.

Enjoy!
Peace in the Kitchen!

Peanut Butter Chocolate Dessert

This recipe is re posted from Mom's Pantry Blog and originally from
Taste of Home.
I feel comfortable re posting recipes as long as I don't infringe on a photographers copyright.
Therefore, I'll only post photographs on my blog that I've taken myself.

I thought this looked very yummy!
I would categorize it with those crazy American Recipes that we just can't resist at a family function!

Ingredients

• 20 chocolate cream-filled chocolate sandwich cookies, divided
• 2 tablespoons butter, softened
• 1 package (8 ounces) Philadelphia® Cream Cheese, softened
• 1/2 cup Jif® Creamy Peanut Butter
  
  
• 1-1/2 cups confectioners' sugar, divided
• 1 carton (16 ounces) frozen whipped topping, thawed, divided
• 15 miniature peanut butter cups, chopped
• 1 cup cold milk
• 1 package (3.9 ounces) instant chocolate fudge pudding mix

Directions

• Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
• In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
• In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
• Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings.

Enjoy!

Peace in the Kitchen!

Pineapple Cream Pie

This was one of the best pies that my mother made...... often.
We all loved it and we still enjoy it for a summer picnic.

Pineapple Cream Pie

Filling:
1- 16 oz. container of Sour Cream
1 small box of Vanilla Pudding
1- 20 oz. can of Crushed Pineapple, drained
1 C Chopped Pecans

Pie Crust:
1 pre made Graham-Cracker Pie Shell

Mix all filling ingredients in a bowl, combine well.
Pour into the Pie Shell
Refrigerate.

Simple, Easy, Yummy!


Enjoy!
Peace in the Kitchen!

Popcorn Cake ! What a trippy concept.

A friend of mine named Lori gave me this recipe in 1990.

She used to make it often.

If I remember correctly, she would add some special ingredients to make it for certain holidays.

Halloween would include orange and black Reeses Pieces.

For Christmas she would make it with red and green M&M's.

I think you could substitute the Peanut Butter Chips with any other flavored chips.

It's another one of those crazy American recipes....... that everyone will love!

Lori's Popcorn Cake:

In a large Stockpot combine:

16 C Popcorn ) popped)

1 lb. M&M's or Reeses Pieces

1 lb. Peanuts

1/2 lb. Peanut Butter Chips

In a Saucepan on Low Heat, stirring occasionally:

1 Stick of Butter (room temperature) + additional softened for a Bundt Pan

1/4 C Vegetable Oil

12 oz. Mini Marshmallows

Mix until well combined.

Add this to the Stockpot and gently Mix until everything is completely coated.

Press the mixture into a well buttered Bundt Pan ( use one with a simple design)

Cover well with plastic wrap

Refrigerate for 12 hours

Put some Hot Water in a Sink and Dip the bottom half of the Pan in the Water to help loosen the Cake.

Pop it out onto a Serving Plate.

Slice to serve.

Thank you Lori for sharing this interesting recipe!

Enjoy!

Peace in the Kitchen!