Rasberry Pretzel Salad

Ingredients for Raspberry Pretzel Jello Recipe:

6 oz package Raspberry Jell-O

2 cups boiling water

2 cups salted pretzel sticks (before crushing)

1/4 cup granulated sugar

1 stick (8 Tbsp) butter

1 (8oz) package cream cheese – softened

1 (8oz) package Cool Whip – thawed in the refrigerator

3/4 cup granulated sugar

12 oz bag frozen raspberries – thawed in refrigerator

How to Make Raspberry Pretzel Jello:

Pre-heat oven to 350°F.
1. Combine 6 Oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.

2. Crush 2 cups of pretzels in a ziploc bag, using a rolling pin.

3. Melt 1 stick of  butter than add 1/4 cup sugar in saucepan. Add pretzels and mix together.

4. Lightly press pretzel mix into a 13×9 -inch pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.

5. While pretzel mix is cooling down, beat 8 oz of cream cheese and 3/4 cup sugar on medium/low speed in the bowl of your mixer with paddle attachment until well-combined.

6. Next, stir in Cool Whip using a spatula and mix until well combined.

7. Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal. You don’t want the jello to leak into the pretzels. Refrigerate 30 minutes.

8. Place  raspberries evenly on top of the cream filling and pour Jell-O over raspberries and refrigerate until jello is set.

Enjoy :D.

Serving: 12

Ingredients

• 6 oz package Raspberry Jell-O
• 2 cups boiling water
• 2 cups salted pretzel sticks (before crushing)
• ¼ cup granulated sugar
• 1 stick (8 Tbsp) unsalted butter
• 1 (8oz) package cream cheese - softened
• 1 (8oz) package Cool Whip - thawed in the refrigerator
• ¾ cup granulated sugar
• 12 oz bag frozen raspberries - thawed in refrigerator

See A Peach Raspberry Crumble Shake Recipe

Instructions

Pre-heat oven to 350°F.

1. Combine 6 Oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.
2. Crush 2 cups of pretzels in a ziploc bag, using a rolling pin.
3. Melt 1 stick of butter than add ¼ cup sugar in saucepan. Add pretzels and mix together.
4. Lightly press pretzel mix into a 13x9 -inch pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.
5. While pretzel mix is cooling down, beat 8 oz of cream cheese and ¾ cup sugar on medium/low speed until well-combined.
6. Next, stir in Cool Whip using a spatula and mix until well combined.
7. Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal. You don't want the jello to leak into the pretzels. Refrigerate 30 minutes.
8. Place raspberries evenly on top of the cream filling and pour Jell-O over raspberries and refrigerate until jello is set.

Valja's Key Lime Pie

1 can of condensed milk
1 8 oz brick of cream cheese softened
1/3 C. Lime Juice
1 Graham cracker crust

 

Rau Family Salsa

1 Can Black Beans (rinsed and drained)
¼ C. finely chopped cilantro
1 Can Diced Tomatoes with green chili’s
1 Yellow pepper diced
1 Orange pepper diced
1 Green pepper diced
1/3 bottle Catalina dressing

Ma McKibben's Chicken Pot Pie

2 pie crust (I just use frozen crust and let them thaw while preparing filling)
3 Chicken breasts cooked and diced (I boil chicken with 1-2 cubes of chicken bouillon)
3 Large Potatoes diced (boil until soft)
1/2 C. Cooked Peas
1/2 C. Cooked carrots (diced)
* I like to add onion flakes and Braggs seasoning to water when boiling veggies.

In Separate bowl combine
1 Can of Cream of Chicken Soup
1/2 Can of milk
1 Cup of Cheddar Cheese
1 Envelope of Lipton Onion Soup Mix Powder

Combine all ingredients in a bow land fold together. Fill pie crust and bake @ 350 for 40-50 minutes.
I'll sometimes cover the pie with tin foil for the first 20-30 minutes so it doesn't get burned on top.

Pumpkin Breakfast Cake

You can make it the night before so in the morning all you have to do is throw it in the oven! YUMMY.  

• 3/4 cup butter, softened
• 1 cup sugar
• 3 eggs
• 2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 cup pumpkin puree

Streusel Topping:

• 1/2 cup oats {I used old fashioned}
• 1/2 cup brown sugar
• 1/4 cup flour
• 1 tsp cinnamon
• 1/4 cup cold butter

Glaze:

• 1 cup powdered sugar
• 2 TBSP milk

Combine all ingredients for cake, mix well and pour into a 9x13 pan. Blend streusel topping, cutting in the cold butter until mixture is crumbly. {I use a fork and a knife to do this since I don't have a pastry cutter.}Sprinkle across top of unbaked cake.

Bake at 350 degrees for 35-40 minutes, until a toothpick inserted in center of cake comes out clean. Allow to cool for about 10 minutes. While cooling, whisk the powdered sugar and milk. Drizzle all over cake and allow it to cool for another 10-15 minutes. Enjoy!