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Showing posts from May, 2011

Strawberry Pretzel Salad

My mom made this all the time when I was young.  It is especially good in the summer months since it taste so fresh. At first the pretzels seem like an odd choice. But trust me, the mix of the salty and sweet is my favorite!

Strawberry Pretzel Salad
Courtesy of {Linda Sackett}

2 cups crushed stick pretzels 3 Tbl sugar 3/4 cup melted butter 1 (8oz) cream cheese 1 cup sugar
1/2 tsp vanilla 1 ctn cool whip 1 large box strawberry jello 2 (10oz) sliced strawberries in sugar, partially thawed
Combine crushed pretzels, 3 Tbl sugar and butter.
Press into a 9x13 pan and bake at 400 for 8 minutes.
Cool completely. Combine cream cheese, sugar, vanilla and cool whip. Spread on cooled pretzel layer. Pour jello into 2 cups hot water and stir until jello is dissolved Add strawberries to jello and stir until well blended Let set in refrigerator at least 10 minutes or until slightly thickened Pour over cheese mixture Chill for at least 2 hours before serving

Loaded Potato Casserole

This recipe is very similar to funeral potatoes, but in my opinion is BETTER. I made these as a side dish with our ham at Easter and there were no leftovers.  They are a perfect side dish.

Loaded Potato Casserole

10 cups shredded hash browns, thawed 12 oz sour cream
1/4 cup butter, melted 1 can cream of chicken soup 1/2 onion, diced 2 cups sharp cheese 8 to 9 slices of bacon, crumbled salt and pepper to taste
Directions Saute onions in butter until translucent Mix all ingredients in a bowl Pour mixture into a 9x13 baking dish Bake at 350 for 50 to 60 minutes