Srawberry Pretzel Salad / Dessert

Start early enough in the day to allow for the various steps and cooling times

· 2 cups crushed pretzels (a 10-oz bag will yield more than enough)

· 3/4 cup butter, melted

· 3 tablespoons white sugar

·

· 1 (8 ounce) package cream cheese, softened

· 1 cup white sugar

· 1 (8 ounce) container frozen whipped topping, thawed

·

· 2 (3 ounce) packages strawberry flavored gelatin

· 2 cups boiling water

· 2 (10 ounce) packages frozen strawberries

Directions

1. Preheat oven to 400 degrees.

2. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.

3. Bake 8 to 10 minutes, until set. Set aside to cool completely.

4. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.

5. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.

Flan

Easy as can be - great traditional taste

1 cup white sugar

3 eggs

1 14-oz can sweetened condensed milk

1 12-oz can evaporated milk

1 TBS vanilla

1. Preheat oven to 350 degrees.

2. In a medium saucepan (I use a nonstick frying pan) over medium-low heat, melt sugar until liquifies and is golden in color. DO NOT stir sugarmore than once or twice... it causes it to crystalize; just allow it to slowly melt, swirling occasionally.

3. Carefully pour hot syrup into a 9 inch round glass baking dish. Turn the dish to evenlu coat the bottom and sides. Set aside.

4. In a large bowl, using electric mixer, beat eggs. Add condensed milk, evaporated milk, and vanilla. Beat just until smooth. Pour egg mixture into prepared baking dish.

5. Bake in a water bath* for about 40 minutes, until just set. Test by inserting a clean knife into center - if it comes out mostly clean, it's done.

6. Allow to cool completely - about 45 minutes. Run a knife around the edges and invert onto a serving platter with sides (to catch the syrup). Serve with a little of the syrup drizzled over each piece.

* Water bath: use a low pan large enough to accomodate the pie pan. Fill with about 2 inches of hot water. Place pie pan in water, being careful not to get any water in the flan mixture.

A baking sheet with sides could also be used... there just won't be as much water in it. Baking flan in a water bath helps give it the traditional smooth texture it should have.

Cherry Cheesecake Dessert

By Arda Smith

In a 13 X 9 baking dish, make a graham cracker crust; chill.

1 8-oz pkg cream cheese.

1/2 cup powdered sugar

1 tsp vanilla

1/2 tsp almond flavoring

1/4 tsp salt

Beat together the above ingredients until smooth.

Fold in 1/2 pint whipping cream, whipped.

Pour mixture on top of crust.

Top with 1 can cherry pie filling

Hot Fudge Topping

By Arda Smith

2 squares unsweetened chocolate

1 2/3 cups light cream OR 1 can evaporated milk (Arda uses evap milk)

1 cup granulated sugar

1/4 cup flour

1/2 tsp salt

1 TBS butter (or more)

Melt chocolate and butter in double boiler.

add cream or milk - use egg beater to combine. (Will look curdled)

Combine sugar, flour, and salt.

Stir into chocolate mixture.

Cook, stirring frequently, until thick and glossy - about 30 minutes.

Arda's Potatoes

By Arda Smith

12 medium potatoes, peeled & boiled

When cooled, finely grate

Sauce:

1 cup butter

1 cup cheddar cheese soup

2 cans cream of chicken soup

Add enough milk to make a thick sauce.

Heat and pour over potatoes.

Add salt and pepper to taste.

Add 1 cup chopped green onions.

Bake at 350 until warmed through.

Lemon Cream Dessert

by Arda Smith

1 8-oz pkg cream cheese

1 cup sugar

1 tsp vanilla

Cream together and add:

1 - 1 1/2 small pkgs lemon jello

3 TBS lemon juice

1/2 cup boiling water to dissolve.

Add enough ice cubes to make 1 cup.

Add to cream cheese mixture when partially set.

Fold in 1 can evaporated milk, whipped.

Pour into a graham cracker crust.

Chocolate Marshmallow Pie

By Arda Smith

1 large Hershey bar

10 large marshmallows

1/4 cup milk

Melt the above ingredients in a double boiler.

Cool and fold in 1/2 pint whipping cream, whipped.

Pour into a graham cracker crust and freeze.

Gullivers Steakhouse Creamed Corn

The Kathrine recipe... NOT to be confused with nasty canned cream corn!

20 oz frozen corn... about 4 cups (do not substitute canned corn)

1 cup heavy cream

1 cup milk

2 TBS sugar

1 tsp salt

1/4 tsp pepper

2 TBS flour

2 TBS butter

In a saucepan, combine all ingredients except butter and flour.

Bring to a boil and simmer 5 minutes.

Blend melted butter with flour and add to corn mixture.

Mix well and continue stirring until thick.

Ritzy Parmesan Chicken

So yummm!

4 medium boneless, skinless chicken breasts

1/4 cup mayonnaise

1 TBS lemon juice

25 Ritz crackers, finely crushed

1/4 cup grated Parmesan cheese

2 tsp dried basil

Preheat oven to 400.

In a small bowl, mix together mayonnaise and lemon juice. Set aside.

Mix together cracker crumbs, Parmesan cheese, and basil.

Dip chicken breasts in mayonnaise mixture, then roll in cracker mixture.

Place chicken pieces on a baking sheet and bake 20 - 25 minutes or until done.
NOTE:  Be sure to preheat oven before baking.  
Check for doneness after 20 minutes (juices run clear, not pink).  
Do not overcook as chicken breasts can easily become dry.

Parmesan Knots

Ingredients

• 1 tube (12 ounces) refrigerated buttermilk biscuits
• 1/4 cup canola oil
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes

Directions

• Cut each biscuit into thirds. Roll each piece into a 3-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
• In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.
• Yield: 2-1/2 dozen.