Madison1122web

Strawberry Pretzel Salad
Pretzel Crust
• 2 cups crushed pretzels
• ¾ cup butter melted
• 3 Tbsp. sugar
Preheat oven to 375 degrees.
Combine crushed pretzels, butter,
and sugar in a bowl and press into the
bottom of a 9x13 pan. Bake 10
minutes and cool completely.
Creamy Filling
• 8 oz. cream cheese softened
• ¾ cup sugar
• 8 oz. Cool W hip, defrosted
In a medium bowl, mix cream cheese
and sugar with a hand mixer on
medium until fluff y. Gently fold in
Cool W hip. Spread mixture evenly
over the cooled crust and refrigerate
at least 1 hour.
Strawberry Topping
• 6 oz. strawberry Jell-O
• 2 cups boiling water
• 4 cups sliced strawberries
In a large mixing bowl combine
Jell-O and boiling water until jello
is dissolved. Allow mixture to sit at
room temperature until completely
cooled. Place sliced strawberries over
the cream cheese mixture.
Pour cooled Jell-O overtop.
Refrigerate until firmly set, at least
4-6 hours or overnight.
TAHYA
Loaded Hash Brown
Casserole
• 1 20 oz. package shredded
hash browns (thawed)
• 1 cup cooked bacon (about 16
slices), chopped into crumbles
• 2 cups shredded cheddar cheese
• 1 can cream of chicken
or cream of mushroom soup
• 3/4 cup sour cream
• 4 Tbsp. butter, melted
• 1/2 cup green onions, chopped
Preheat oven to 350 degrees.
Spray11x7 baking dish with nonstick
cooking spray. In a large bowl,
combine hash browns, half of the
bacon and cheese, cream of
mushroom/chicken soup, sour
cream, and butter. Mix well and
spread evenly into baking dish.
Bake 50-55 minutes or until
potatoes are tender. Top with
remaining bacon and cheese and
return to oven to bake for an
additional five minutes or until
cheese is melted. Remove from
oven and top with green onions.
Serve and enjoy!
NIKKI
Green Bean Casserole
• 2 lb. fresh green beans, ends cut off
• 4 slices bacon, cut into 1/4 inch pieces
• 3 cloves garlic, minced
• ½ whole large onion, chopped
• 4 Tbsp. butter
• 4 Tbsp. all-purpose flour
• 2½ cups whole milk
• ½ cup half-and-half
• 1½ tsp. salt, more to taste
• Freshly ground black pepper
• 1/8 tsp. cayenne pepper
• 1 cup grated sharp cheddar cheese
• 4 oz. sliced pimentos, drained
• French fried onions
Cut green beans in half, blanch and
drain, set aside. Cook bacon over
medium heat for two minutes, add
onion and garlic, continue cooking for
3 to 5 minutes, until bacon is done
and onions are golden brown. In a
separate skillet or saucepan, melt butter
over medium heat. Wisk in flour to
evenly mix into the butter. Cook for a
minute or two, pour in milk and half
and half. Continue cooking, whisking
constantly, while sauce thickens, about
2 minutes. Add salt, pepper, cayenne
and cheddar. Stir while cheese melts.
If sauce is too thick, splash in some
chicken broth. Turn off heat. Add
pimentos and bacon/onion mixture.
Stir to combine. Pour over green
beans and stir gently to combine.
Pour into a baking dish and top with
French fried onions. Bake at 350
for 30 minutes or until
sauce is bubbly.
Sweet Potato Casserole
• 4 cups large sweet potatoes,
peeled and cubed
• ½ cup packed brown sugar
• 8 Tbsp. (1 stick) butter, melted
• 1 tsp. pure vanilla extract
• ½ cup milk
• 2 large eggs
• ½ tsp. kosher salt
• 1 cup packed dark brown sugar
• ½ cup all-purpose flour
• 4 Tbsp. butter, melted
• 1 cup chopped pecans
• 2½ cups mini marshmallows
Preheat oven to 350 and grease a
9x13 baking dish with cooking spray.
Place sweet potatoes in a large pot and
cover with water. Bring to boil, reduce
heat and simmer until tender, about
15 minutes. Drain and let cool slightly.
In a large bowl, stir together sweet
potatoes, sugar, butter, vanilla, milk,
eggs, and salt until smooth. Pour
into prepared dish. In a medium bowl,
stir together sugar, flour, and butter
until it clumps. Stir in pecans, then
spread evenly over potatoes. Top
with marshmallows. Bake until
cooked through and golden, about
30 minutes.
CAROLINE
DANIEL
Hometown MADISON • 23