Friday, December 25, 2009

Raspberry Pretzel Jello

A friend brought this to my baby's blessing open house...and I was SO happy--it was delicious! Thanks Tami! We've enjoyed it ever since! You can mix and match the berries (using strawberries or raspberries) and the Jello (using strawberry jello, cherry or raspberry). Any which combination, it is SUPER good and a crowd pleaser for sure!


Mix:
2 cups crushed pretzels
2 Tbsp. sugar
3/4 cup melted butter

Pat with a fork into a 9x13" glass dish and bake at 375 for 15 minutes. Cool completely.

Beat together & spread over cooled crust:
8 oz. cream cheese (I use the low-fat cream cheese)
8 oz. cool whip (I use the light cool whip)
1 cup sugar
*Create a seal over the crust with this mixture...so the Jello liquid wont leak down into the pretzel crust.

Dissolve a 6 oz. raspberry (or your choice of flavor) Jello mix into 2 cups boiling water.
Add 20 oz. frozen raspberries (or strawberries).
Pour over mixture (GENTLY so as to not unearth the cream cheese/cool whip mixture).

Chill until firm. You can top with more cool whip if you want.

Church Potatoes (aka Funeral Potatoes)

These are commonly called "Funeral Potatoes" but that is rather morbid--and you can have them at happy times of year. We enjoy them at Easter and Christmas...they go GREAT with a nice ham dinner.

ingredients:
6 potatoes, diced and boiled*
(you can also use frozen hashbrowns, diced or shredded)
1 can cream of chicken soup
1/2 soup can of milk
1 cup sour cream
1 cups cheddar cheese, grated
1/4 cup grated onion (optional--I use 1 Tbsp. dried minced onion)
salt and pepper to taste

3 Tbsp. butter, melted
2 cups corn flakes, crushed

directions:
1. *Peel potatoes, dice into 1/2" pieces, place in large pot with water 1" above potatoes. Boil for 10-12 minutes until just tender. Drain.

2. While potatoes are boiling, mix soup, milk, sour cream, cheese, onion, salt and pepper together. This will be a sloppy mixture.

3. Add the potatoes to sloppy mixture. Toss and coat well. Pour into a 9x13" pan.

4. Toss crushed corn flakes with butter and sprinkle over potato mixture. Bake at 350 for 30-45 minutes or until hot and bubbly throughout.