My parents started making this salad a few years ago and since then it has become a regular in their house. I made it last week and forgot how good it was! I made it on a Tuesday and someone requested I make it again for Sunday!
2 c. crushed pretzels
1c. and 3 TBS. sugar
3/4 c. melted butter
8oz. cream cheese
8 oz. cool whip
1 pkg. strawberry or raspberry jello
20 oz. frozen strawberries or raspberries (my Walmart only has 16 oz. frozen bags of whole strawberries, I used one bag of those, microwaved them for about 10 seconds, just enough so I could slice them, but they still needed to be mostly frozen to set up the jello, so don't thaw them!)
2 cups boiling water
Mix the pretzels, 3 TBS. sugar and butter together. Press into the bottom of a 9x13 pan and bake for 9 minutes at 350.
Mix together cream cheese, cool whip and 1 c. sugar and cool whip. Spread on cooled pretzel crust.
Dissolve jello in boiling water, then add berries and stir till thaw. Let it sit in the fridge until it just barely starts to set up. When it's barely starting to set up, spread on the other layers in the 9x13 and let it set up the rest of the way.
I think this is even better the 2nd day when the bottom layer is a little 'softer'...
I do have to admit I had to make this a couple times before the layers set up nicely. But, the good thing is, even when it doesn't set up, it's still yummy to eat! You just have to use a bowl!
Wednesday, March 23, 2011
Sunday, March 13, 2011
Olive Garden Breadsticks
I was looking at a blog the other day to see if there was a new recipe I wanted to try. She had added a recipe for Olive Garden breadsticks! I knew I had to try them...since I am a big fan of these. We had them for dinner tonight and they were great! I knew I needed to post it on here since I have many great memories of the "OG" from my college years with Katy! :)
the general blog address is here
the website for the breadsticks is here
Freezer Meals: Smokey Chicken Burritos, Dijon Noodles, Greek Chicken Orzo
Okay, I hope I can make this easy to understand and follow. I feel like now-a-days, I can't hardly make a sentence without confusing everyone because my thoughts are so jumbled!
Anyway, this is three great recipes that you can make with one 3 pound bag of chicken. They're all freezer meals, or you can make them fresh. They're nice if you work, because you can take one Saturday, cook up your chicken, assemble the freezer meals, and pop them in the freezer. Then when you need a quick meal, just pull it out, do the last minute things to it, and you're done! We made the first one (Smokey Black Bean Chicken Wraps tonight, and I LOVE it! I also LOVE LOVE LOVE the Greek Chicken one, but haven't made the Dijon Noodles one yet). Hope this makes sense and I hope you all enjoy!
Make Ahead Chicken
Cut 3 lbs Boneless,skinless Chicken Breast into 1/2 inch cubes
Heat 1 Tablespoon oil in skillet, add chicken and cook 7-10 minutes. Drain if necessary.
Divide Chicken into three portions.
Smoky Black Bean Chicken WrapsCombine:
Chicken
1 can (15 oz) Black beans, drained and rinsed
2-3 Tablespoons Smoky Barbecue Rub (I just got some Barbecue rub in the spice section at Walmart)
2 cups cooked rice
Heat through.
Serve on flour tortillas with shredded cheddar cheese, shredded lettuce, diced tomatoes and barbecue sauce.
Dijon Chicken Noodle TossFreezer Bag #1
Chicken
2 cups frozen peas
Freezer Bag #2
1/4 lb deli ham, diced into 1/4 inch pieces
1 can condensed cream of chicken soup
2 tablespoons Dijon mustard
Seal bag #2 and place into bag #1; seal. Freeze
To finish:
Cook and drain 12 oz. uncooked rotini pasta
Place:
1/2 cup water (omit if not frozen)
bag #2 (ham and soup) in skillet
Heat through.
Add:
8 oz. Sour Cream
Reduce heat and then add bag #1. Cook until chicken is hot, stirring occasionally.
Toss cooked pasta with 1/4 cup snipped fresh parsley. Sprinkle with 1 ounce grated fresh Parmesan cheese
Greek Chicken and Orzo SkilletFreezer bag #1
chicken
2 medium zucchini, cut into 1/4 inch pieces
Freezer Bag #2
1 can (15 oz) garbanzo beans, drained and rinsed
1 can (14 oz) garlic and onion flavored diced tomatoes
3 Tablespoons Greek Rub (I got this at Walmart in their Spice section)
Seal bag #2 and place into Bag #1; seal and freeze.
To finish and serve:
Add Bag #2
2 cans (14 oz. each) chicken broth
1/2 cup water
In skillet and bring to a simmer over med-high heat.
Reduce to medium heat, add:
1 lb. uncooked orzo (I always use mini bow-tie pasta instead of orzo)
Cover and cook 5 minutes, stirring occasionally
Add bag #1, cover and cook 5-7 minutes or until orzo is tender adn zucchini begins to soften.
Remove from heat; top with 2 oz crumbled feta cheese. Sprinkle with 1/2 cup coarsley chopped pitted kalamata olives (optional)
Anyway, this is three great recipes that you can make with one 3 pound bag of chicken. They're all freezer meals, or you can make them fresh. They're nice if you work, because you can take one Saturday, cook up your chicken, assemble the freezer meals, and pop them in the freezer. Then when you need a quick meal, just pull it out, do the last minute things to it, and you're done! We made the first one (Smokey Black Bean Chicken Wraps tonight, and I LOVE it! I also LOVE LOVE LOVE the Greek Chicken one, but haven't made the Dijon Noodles one yet). Hope this makes sense and I hope you all enjoy!
Make Ahead Chicken
Cut 3 lbs Boneless,skinless Chicken Breast into 1/2 inch cubes
Heat 1 Tablespoon oil in skillet, add chicken and cook 7-10 minutes. Drain if necessary.
Divide Chicken into three portions.
Smoky Black Bean Chicken WrapsCombine:
Chicken
1 can (15 oz) Black beans, drained and rinsed
2-3 Tablespoons Smoky Barbecue Rub (I just got some Barbecue rub in the spice section at Walmart)
2 cups cooked rice
Heat through.
Serve on flour tortillas with shredded cheddar cheese, shredded lettuce, diced tomatoes and barbecue sauce.
Dijon Chicken Noodle TossFreezer Bag #1
Chicken
2 cups frozen peas
Freezer Bag #2
1/4 lb deli ham, diced into 1/4 inch pieces
1 can condensed cream of chicken soup
2 tablespoons Dijon mustard
Seal bag #2 and place into bag #1; seal. Freeze
To finish:
Cook and drain 12 oz. uncooked rotini pasta
Place:
1/2 cup water (omit if not frozen)
bag #2 (ham and soup) in skillet
Heat through.
Add:
8 oz. Sour Cream
Reduce heat and then add bag #1. Cook until chicken is hot, stirring occasionally.
Toss cooked pasta with 1/4 cup snipped fresh parsley. Sprinkle with 1 ounce grated fresh Parmesan cheese
Greek Chicken and Orzo SkilletFreezer bag #1
chicken
2 medium zucchini, cut into 1/4 inch pieces
Freezer Bag #2
1 can (15 oz) garbanzo beans, drained and rinsed
1 can (14 oz) garlic and onion flavored diced tomatoes
3 Tablespoons Greek Rub (I got this at Walmart in their Spice section)
Seal bag #2 and place into Bag #1; seal and freeze.
To finish and serve:
Add Bag #2
2 cans (14 oz. each) chicken broth
1/2 cup water
In skillet and bring to a simmer over med-high heat.
Reduce to medium heat, add:
1 lb. uncooked orzo (I always use mini bow-tie pasta instead of orzo)
Cover and cook 5 minutes, stirring occasionally
Add bag #1, cover and cook 5-7 minutes or until orzo is tender adn zucchini begins to soften.
Remove from heat; top with 2 oz crumbled feta cheese. Sprinkle with 1/2 cup coarsley chopped pitted kalamata olives (optional)
Thursday, March 3, 2011
Cheese Blitz
I got this recipe from my Aunt Launa a long time ago, but I never made them. I make chicken enchiladas the other night (I'll save that recipe for another day) and thought it would be fun to have these Blitz things for dessert. (I remember her telling me they tasted like churros)
They were pretty easy to make, and I thought it might be fun if you had little kids, then they could help remove the crusts and smash the bread!
1 loaf white bread, crusts removed, and slices flattened as thin as possible
3/4 c. melted butter
1 c. brown sugar
1 TBS. cinnamon
2-8oz. packages cream cheese, softened
2 egg yolks
1/4 c. sugar
Cream the softened creamed cheese, egg yolks and sugar together. In a separate bowl mix together the brown sugar and the cinnamon.
Spread the cream cheese mixture on the flattened bread. Roll the bread into a tight roll. Dip in butter, then coat with brown sugar mixture. Place on baking sheet.
Once you've done that with all the slices, bake at 400 degrees for 10-13 minutes.
They were pretty easy to make, and I thought it might be fun if you had little kids, then they could help remove the crusts and smash the bread!
1 loaf white bread, crusts removed, and slices flattened as thin as possible
3/4 c. melted butter
1 c. brown sugar
1 TBS. cinnamon
2-8oz. packages cream cheese, softened
2 egg yolks
1/4 c. sugar
Cream the softened creamed cheese, egg yolks and sugar together. In a separate bowl mix together the brown sugar and the cinnamon.
Spread the cream cheese mixture on the flattened bread. Roll the bread into a tight roll. Dip in butter, then coat with brown sugar mixture. Place on baking sheet.
Once you've done that with all the slices, bake at 400 degrees for 10-13 minutes.
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