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Strawberry Pretzel Salad<br />
Pretzel Crust<br />
• 2 cups crushed pretzels<br />
• ¾ cup butter melted<br />
• 3 Tbsp. sugar<br />
Preheat oven to 375 degrees.<br />
Combine crushed pretzels, butter,<br />
and sugar in a bowl and press into the<br />
bottom of a 9x13 pan. Bake 10<br />
minutes and cool completely.<br />
Creamy Filling<br />
• 8 oz. cream cheese softened<br />
• ¾ cup sugar<br />
• 8 oz. Cool W hip, defrosted<br />
In a medium bowl, mix cream cheese<br />
and sugar with a hand mixer on<br />
medium until fluff y. Gently fold in<br />
Cool W hip. Spread mixture evenly<br />
over the cooled crust and refrigerate<br />
at least 1 hour.<br />
Strawberry Topping<br />
• 6 oz. strawberry Jell-O<br />
• 2 cups boiling water<br />
• 4 cups sliced strawberries<br />
In a large mixing bowl combine<br />
Jell-O and boiling water until jello<br />
is dissolved. Allow mixture to sit at<br />
room temperature until completely<br />
cooled. Place sliced strawberries over<br />
the cream cheese mixture.<br />
Pour cooled Jell-O overtop.<br />
Refrigerate until firmly set, at least<br />
4-6 hours or overnight.<br />
TAHYA<br />
Loaded Hash Brown<br />
Casserole<br />
• 1 20 oz. package shredded<br />
hash browns (thawed)<br />
• 1 cup cooked bacon (about 16<br />
slices), chopped into crumbles<br />
• 2 cups shredded cheddar cheese<br />
• 1 can cream of chicken<br />
or cream of mushroom soup<br />
• 3/4 cup sour cream<br />
• 4 Tbsp. butter, melted<br />
• 1/2 cup green onions, chopped<br />
Preheat oven to 350 degrees.<br />
Spray11x7 baking dish with nonstick<br />
cooking spray. In a large bowl,<br />
combine hash browns, half of the<br />
bacon and cheese, cream of<br />
mushroom/chicken soup, sour<br />
cream, and butter. Mix well and<br />
spread evenly into baking dish.<br />
Bake 50-55 minutes or until<br />
potatoes are tender. Top with<br />
remaining bacon and cheese and<br />
return to oven to bake for an<br />
additional five minutes or until<br />
cheese is melted. Remove from<br />
oven and top with green onions.<br />
Serve and enjoy!<br />
NIKKI<br />
Green Bean Casserole<br />
• 2 lb. fresh green beans, ends cut off<br />
• 4 slices bacon, cut into 1/4 inch pieces<br />
• 3 cloves garlic, minced<br />
• ½ whole large onion, chopped<br />
• 4 Tbsp. butter<br />
• 4 Tbsp. all-purpose flour<br />
• 2½ cups whole milk<br />
• ½ cup half-and-half<br />
• 1½ tsp. salt, more to taste<br />
• Freshly ground black pepper<br />
• 1/8 tsp. cayenne pepper<br />
• 1 cup grated sharp cheddar cheese<br />
• 4 oz. sliced pimentos, drained<br />
• French fried onions<br />
Cut green beans in half, blanch and<br />
drain, set aside. Cook bacon over<br />
medium heat for two minutes, add<br />
onion and garlic, continue cooking for<br />
3 to 5 minutes, until bacon is done<br />
and onions are golden brown. In a<br />
separate skillet or saucepan, melt butter<br />
over medium heat. Wisk in flour to<br />
evenly mix into the butter. Cook for a<br />
minute or two, pour in milk and half<br />
and half. Continue cooking, whisking<br />
constantly, while sauce thickens, about<br />
2 minutes. Add salt, pepper, cayenne<br />
and cheddar. Stir while cheese melts.<br />
If sauce is too thick, splash in some<br />
chicken broth. Turn off heat. Add<br />
pimentos and bacon/onion mixture.<br />
Stir to combine. Pour over green<br />
beans and stir gently to combine.<br />
Pour into a baking dish and top with<br />
French fried onions. Bake at 350<br />
for 30 minutes or until<br />
sauce is bubbly.<br />
Sweet Potato Casserole<br />
• 4 cups large sweet potatoes,<br />
peeled and cubed<br />
• ½ cup packed brown sugar<br />
• 8 Tbsp. (1 stick) butter, melted<br />
• 1 tsp. pure vanilla extract<br />
• ½ cup milk<br />
• 2 large eggs<br />
• ½ tsp. kosher salt<br />
• 1 cup packed dark brown sugar<br />
• ½ cup all-purpose flour<br />
• 4 Tbsp. butter, melted<br />
• 1 cup chopped pecans<br />
• 2½ cups mini marshmallows<br />
Preheat oven to 350 and grease a<br />
9x13 baking dish with cooking spray.<br />
Place sweet potatoes in a large pot and<br />
cover with water. Bring to boil, reduce<br />
heat and simmer until tender, about<br />
15 minutes. Drain and let cool slightly.<br />
In a large bowl, stir together sweet<br />
potatoes, sugar, butter, vanilla, milk,<br />
eggs, and salt until smooth. Pour<br />
into prepared dish. In a medium bowl,<br />
stir together sugar, flour, and butter<br />
until it clumps. Stir in pecans, then<br />
spread evenly over potatoes. Top<br />
with marshmallows. Bake until<br />
cooked through and golden, about<br />
30 minutes.<br />
CAROLINE<br />
DANIEL<br />
Hometown RANKIN • 77