Baked Potato Soup

Ingredients:
2 large baking potatoes (about 8 ounces each)
6 tablespoons thinly sliced green onion (3)
3 tablespoons butter
3 tablespoons all-purpose flour
2 teaspoons snipped fresh dill or chives or 1/4 teaspoon dried dill
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cups milk
1-1/4 cups shredded American cheese (5 ounces)
4 slices bacon, crisp-cooked, drained, and crumbled
Nutritional Information:
Carbohydrate: 26g, Sodium: 801g, Fiber: 1g, Cholesterol: 67mg, Total Fat: 23g, Calories: 377, Protein: 17g.

Steps:
1. Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Cut each potato lengthwise. Scoop out white portion of each potato. Break up any large pieces of potato. Discard potato skins.

2. In a large saucepan cook 3 tablespoons of the green onion in butter over medium heat until tender. Stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir for 12 to 15 minutes or until thickened and bubbly. Add the potato and 1 cup of the cheese; stir until cheese melts.

3. Top each serving with the remaining 1/4 cup cheese, remaining 3 tablespoons green onion, and the bacon.

4. Makes 5 to 6 servings (5 1/2 cups)

Brown Sugar Cookies

Brown Sugar Cookies
by Gretchen Holt-Witt

Another great variation on the classic sugar cookie, this version is just a little deeper and richer than its inspiration.

1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/4 cups dark brown sugar
1 large egg, at room temperature
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon

Preparation• Preheat the oven to 375°F.

• Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Add the egg and beat well. Scrape down the sides of the bowl. Place the flour, baking soda, salt, and spices in a separate bowl and mix well. Add to the butter mixture and beat until everything is well incorporated. Scrape down the sides of the bowl and beat again.

• Drop large teaspoonfuls of dough onto an unbuttered cookie sheet about 2 inches apart and bake until the edges are just brown, 8 to 12 minutes. For crispy cookies, let cool on the sheet. Let the cookie sheet cool completely between batches and repeat with the remaining dough.

anyone know how to fix the word appetizers over there on the left?

Zuchini Bread

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Chicken Fingers

Mitzi's Chicken Fingers
SERVES 6

INGREDIENTS

FOR THE DIPPING SAUCE:
1½ cups mayonnaise
¼ cup honey
2 tbsp. roughly chopped dill
2 tbsp. fresh lemon juice
1 tbsp. dry mustard powder
Kosher salt and freshly ground black pepper, to taste

FOR THE CHICKEN FINGERS:
2 lb. boneless, skinless chicken breasts, cut into 3"-long-by-1"-wide strips
1 tbsp. sugar
1 tbsp. kosher salt
1 tbsp. freshly ground black pepper
1½ tsp. garlic powder
1 tsp. paprika
1 tsp. dry mustard powder
1 cup flour
4 eggs, lightly beaten
3 cups finely ground fresh breadcrumbs or panko
Canola oil, for frying

INSTRUCTIONS
1. Make the dipping sauce: In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder, and lemon juice. Season with salt and pepper, and stir together until smooth; set honey-dill dipping sauce aside.

2. Make the chicken fingers: In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2″ into a 6-qt. Dutch oven; heat over medium-high heat until deep-fry thermometer reads 325°. Working in batches, coat chicken in flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with dipping sauce.

Pear Cake

Apple or Pear Cake

Prep Time: 15 mins Total Time: 1 hrs 5 mins Serves: 12, Yield: 1 cake Ingredients
CAKE
1 cup white sugar
1 cup brown sugar
3 eggs, beaten
1 cup oil
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoons cinnamon
1 tsp nutmeg
1/2 tsp cloves
4 cups raw diced apples or 4 cups pears

TOPPING
1/2 cup brown sugar
1/4 cup milk
1/4 lb butter Directions

Cake:.
Mix all cake ingredients by hand in order given.
Pour in a greased 9 x 13 inch pan or springform pan.
Bake at 350 degrees for 45 minutes and remove.
Topping:.
In saucepan mix all ingredients and bring to a slow boil for 3 minutes.
Pour over cake and return to oven for 4 minutes.

Baked Beans

1 lb Bacon - cut in small peices
1 Large Onion - diced
4 Cans Pork and Beans
1 T Mustard
1 Cup Brown Sugar
1/2 Cup Ketchup

Cook bacon until done - drain most of fat
Add diced onion - cook until transparent
Add remaining ingredenits
Bring to a boil

Pour into 9X13 pan (spray with cooking spay)
Bake for 1 to 2 hours at 322.

Red Pepper Jam

12 large red peppers
1 tbs salt
3 cups sugar
1 pt vingar

Seed and cut up peppers then grind
Add 1 tbs salt and let set for 2 hours
Drain well
In large sauce pan all ground peppers, sugar and vingar bring to boil then simmer for 45 min. Poor into pint jars (6 to 7) cap with new lids and bands, process 20 to 25 min.

Mall Pretzels

Ingredients
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons brown sugar
• 1 1/8 teaspoons salt
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour
• 1 cup bread flour
• 2 cups warm water (110 degrees
Directions
1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
2. Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper.
3. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes.
4. Preheat an oven to 450 degrees F (230 degrees C).
5. Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

When forming the ropes, roll each one to about half the length you want, then set it aside while you roll the rest. By the time you get back to the first rope, it will have rested enough to roll further.
A 3-foot long rope will make a pretzel approximately 8-inches in diameter. Plan on using one baking sheet for every two pretzels.

Amy's Tres Leches Cake

1 SuperMoist® yellow cake mix (no pudding)
1 1/4 cups water
1 tablespoon vegetable oil
2 teaspoons vanilla
4 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup whole milk or evaporated milk
1 cup whipping cream
1 container Whipped fluffy white frosting

1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13x9-inch pan.
2 In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3 Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
4 In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting or whipped cream. Strawberries are an excellent topper. Store covered in refrigerator.

Artisan Style Bread

Ingredients
3 cups all-purpose flour 1 teaspoon active dry yeast 2 teaspoons salt 1 2/3 cups warm water (110 degrees F/45 degrees C) 1 teaspoon chopped fresh rosemary (optional) 1 teaspoon chopped fresh thyme (optional) 1 teaspoon chopped fresh sage (optional)
Directions

Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.

Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.

Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote].

Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.

Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.

Cover and bake for 30 minutes.

Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.

Here's anothe:

No-Knead Dutch Oven Bread
1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
1 1/2 tsp salt
Cornmeal or wheat bran for dusting

1.In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
2.The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
3.Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
4.At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
5.Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing

Chocolate Strawberry Trifle

2 packages dark chocolate brownie mix made to package instructions, cooled and cut into 1" pieces.

combine: 2 packages dark chocolate pudding mix, 1 Cup water, & 2 cans 14 oz sweetened condensed milk

3/4 Cups whipping cream, 3/4 Tablespoons confection sugar, 3/4 teaspoons vanilla extract: make whipped cream

Strawberries cut into 1/4 pieces

Heath bars crumbled

Layer pudding mixture, brownies, whipped cream, heath bars crumbles, strawberries...repeat until ending with a pretty top.

Pickled Beets

Prepare beets by cleaning well, cutting tops 2" long
put into rapid boiling water, cover boil for 5 min turn heat off and let set 2 hours.

Prepare jars, lids and bands

Prepare syrup:
1 cup sugar
2 cups water
2 cups apple cider vinegar
1 tsp cloves
1 tsp allspice
2 tsp cinnamon
Bring to a boil then simmer till used

Slip skins off beets and slice, pack jars leaving 1/2 inch
Fill jars with syrup again leaving 1/2 inch but covering all beets
Remove air bubbles

Process in a water bath for 35 min

Baked Potato Skins

This recipe makes a ton! But, it's a good thing because they are delicious!!

8 large baking potatoes
1/2 cup butter, melted (or however much you want)
salt
crumbled cooked bacon
cheddar cheese

Bake potatoes at 400 for 1 hour or until tender. Cool sightly; cut in half lengthwise and scoop out pulp, leaving 1/4 in. shell.

Cut skins into strips or halfs (I prefer halfs); brush skin sides with butter and place on a baking sheet. Sprinkle pulp sides with salt and pepper; top each with cheese and bacon. (Use whatever amount of slat, pepper, cheese, and bacon you prefer)

Bake at 450 for 10-15 minutes or until chesse is melted and skins are crisp. Serve with sour cream and/or ranch dressing.

ENJOY!!!

RootBeer Float Ice Cream

4 egg yokes
1/2 cup sugar
1 cup milk

Mix well cook on med heat until light boil
Turn down heat continue to cook on low heat until a light custard forms

Remove from heat stir in:
1 cup heavy cream
3cups half and half
1 can condensed sweetened milk
2 to 3 teaspoons root beer flavoring

Freeze in ice cream freezer
Harden 3 to 4 hours

Pinapple Upside Down Cupcakes

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutesIngredients:
•1 20-ounce can pineapple, crushed, chunks or tidbits
•1/3 cup butter, melted
•2/3 cup brown sugar, packed
•24 maraschino cherries
•---
•18-19 ounce yellow cake mix (prepare batter as directed on box OR use these ingredients)
•1/2 cup butter, melted and cooled or vegetable oil
•3 eggs
•water*
Preparation:
Preheat oven to 350 degrees F. Grease 24 muffin cups. Drain canned pineapple, reserving liquid in a glass measuring cup. Combine butter and brown sugar. Evenly spoon mixture into muffin cups. Place one cherry in the center of each cup. Top with 1 tablespoon pineapple. (If using pineapple chunks or tidbits decoratively arrange pieces in each cup.) Place cake mix and eggs in large bowl. To reserved pineapple juice *add enough water to make a total of 1-1/3 cups of liquid. Pour liquid in bowl. Beat for 30 seconds on low. Continue beating for an additional 2 minutes on medium. Divide batter among muffin cups. Bake for 20 to 25 minutes. Allow to rest in pan for 2 minutes and then invert onto serving platter.

Spudnut Donuts

Spudnuts (Potato Doughnuts)
1 pound russet potatoes, peeled and quartered
2 ( 1/4-ounce) packages active yeast
1 1/2 cup warm milk
1/2 cup vegetable oil
1/2 cup sugar
2 eggs
1 teaspoon salt
7 1/2 cups all-purpose flour
oil for deep frying
Glaze:
4 cups confectioners sugar
1/3 cup water
1 teaspoon vanilla

Place potatoes in a saucepan and cover with water.
Bring to a boil; cook until tender. Drain, reserving
1/2 cup cooking liquid; cool to 110 to 115 degrees.
Discard remaining cooking liquid. Mash potatoes without
milk or butter.

In a large mixing bowl, dissolve yeast in reserved
cooking liquid.

Add mashed potatoes, milk, oil, sugar, eggs and salt.

Add enough flour to form a soft dough.

Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about
1 hour. Punch dough down; let rise again until double.
about 20 minutes. Roll out on a floured surface to 1/2
inch in thickness. Cut with a floured 3-inch doughnut
cutter.

In an electric skillet, heat oil to 375 degrees. Fry
doughnuts, a few at a time, until golden brown on both
sides. Drain on paper towels.

Combine confectioners sugar, water and vanilla in a
bowl. Dip warm doughnuts in glaze. Cool on wire racks.
Makes 4 dozen.

Carmel Sauce

1/4 cup heavy whipping cream
2 TBS water
1/2 cup water
1 cup sugar
1/4 tsp salt
1 tsp vanilla extract

1) heat cream and 2TBS water until steaming hot, remove from heat and set aside.
2) place 1/2 cup water in a 2 quart sauce pan; pour sugar and salt in a thin stream in center of pan, do not stir; use your fingers to pat down sugar until it is all moist, do not let any dry sugar touch the side of pan, all should be below the water line. Cover and cook on medium heat until sugar in dissolved and syrup looks clear. Do not stir.
3) uncover and continue cooking without stirring until syrup begins to color slightly. Swirl pan gently if syrup gets too dark, it will taste bitter. Use a skewer to drop a bead of syrup on a plate from time to time. When a drip of syrup looks amber (about 13 min), remove from heat. Holding pan away from you, gradually pour in the hot cram mixture. Stir over low heat to blend the caramel into the cram mixture. Simmer for 1 to 2 min.
4) remove from heat; stir in vanilla. Let cool until slightly thickened. Serve warm or store in tightly covered container in refrigerator up to a week.

Texas Sheet Cake/Sour Cream

Ingredients:Serves: 12-16,

Batter
1 cup margarine or 1 cup butter, melted
1 cup water
4 tablespoons cocoa
2 cups white sugar
2 cups white flour
1/2 teaspoon salt
1 teaspoon baking soda
2 eggs
1/2 cup sour cream
1 teaspoon vanilla


Frosting
1/2 cup margarine or 1/2 cup butter
4 tablespoons cocoa
6 tablespoons milk
1 lb confectioners' sugar
1 cup walnuts, chopped
1 teaspoon vanilla
Change Measurements: US | Metric

Instructions:
  Batter:.
 Put margarine (or butter), water and cocoa in a large pan and bring to a boil.
 Remove from heat and add the rest of the batter ingredients.
 Mix with electric mixer until smooth.
 Pour into an 11 x 16 x 1.5-inch jelly roll pan.
 Bake at 350° for 20 minutes.
 Frosting:.
 Bring margarine (or butter), cocoa, and milk to a boil.
 Remove from heat and stir in confectioners' sugar and nuts.
 Add vanilla.
 Pour on cake as soon as it comes out of the oven.

Red Velvet Cake

8 essentials for authentic red velvet cake.


Although red velvet cake has a mild chocolate flavor, it is not, by definition, a chocolate cake. Rather, it’s a devil's food cake that's made with cocoa, white vinegar, baking soda, and buttermilk. The deep red color comes from red food dye, and the cake is traditionally iced in rich cream cheese frosting. Legend has it that the cake was actually born in the North, at New York City's Waldorf-Astoria Hotel. But there's no question that regardless of its origins, it has become a Southern specialty.

Some bakers out there seem to think all they need is red batter and white frosting to make red velvet cake. Not so, says Nicole, who has eight rules for the truly authentic red velvet cake:

1. The cake must have some cocoa, but not too much because it is not a chocolate cake.

2. The cake must have red food coloring; beet juice does not add the right kind of red.

3. The cake must have cream cheese frosting.

4. There should be pecans. (This was news to me.)

5. You must use high-quality ingredients, including White Lily flour, a Southern specialty flour.

6. Precise measurements and meticulous attention to detail are key for this cake; therefore, it must be made in small, easy-to handle, family-sized batches. (Mass-produced batter just doesn't cut it. Sorry, large-scale bakeries.)

7. You must use a hand-held electric mixer, not a stand mixer: Larger machines can over-mix the batter, which sometimes prevents the cake from rising properly.

8. Red velvet cake batter needs vegetable oil, not butter or shortening. Oil yields a very moist cake.

I've looked around for a recipe and was thrilled to discover this one, which incorporates all eight essentials for the perfect red velvet cake.

Paula Deen’s Red Velvet Cupcakes from Food Network

•2 1/2 cups all-purpose flour
•1 1/2 cups sugar
•1 teaspoon baking soda
•1 teaspoon salt
•1 teaspoon cocoa powder
•1 1/2 cups vegetable oil
•1 cup buttermilk, room temperature
•2 large eggs, room temperature
•2 tablespoons red food coloring
•1 teaspoon white distilled vinegar
•1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting

•1 pound cream cheese, softened
•2 sticks butter, softened
•1 teaspoon vanilla extract
•4 cups sifted confectioners' sugar
•Chopped pecans and fresh raspberries or strawberries, for garnish
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans, fresh raspberry or strawberry, or sprinkles.

Homemade Girls Scout Thin Mints

by Brooke McLay on January 4th, 2011 at 12:17 pm

Girl Scout cookies have been a fundraiser for the Girl Scout association for years. Their cookie recipes are top secret and totally delicious. The cookies are classic and totally delicious.

Ms McLay has taken the flavors of the classic Girl Scout Thin Mint cookies and recreated them. The cookies are simple and wickedly delicious. Just like the original cookies that inspired them.


Homemade Chocolate-Thin Mint Cookies

Cocoa Wafer Cookies
3 T. butter
1 egg white
1/4 c. brown sugar
pinch of Baking Soda
1/2 tsp. salt
1/4 c. cocoa powder
1/2 c. flour (plus 1/4 c.)
2 drops pure peppermint oil
Combine all ingredients together. Add flour as needed, until dough is roll-able and not sticky at all. Roll verrrry thin. Cut into desired shapes. Bake at 325 for 4-7 minutes, or until cookies have firmed and browned slightly around edges. Remove from oven and cool.
*
Peppermint Buttercream Layer
2 c. powdered sugar
4 T. melted butter
2-3 drops pure peppermint oil
1/2 tsp. heavy whipping cream
Mix together until it becomes thick and easy to roll with a rolling pin. Roll until about 1/4″ thick. Cut into desired shape. Place atop cooled cookies. Place cookies into melted chocolate CANDIQUIK, spoon chocolate atop until fully covered. Allow to dry on a piece of parchment paper. Makes about 30 cookies

Strawberry Pretzel Salad

Ingredients

* 1 1/2 cups crushed pretzels
* 4 1/2 tablespoons white sugar
* 3/4 cup butter, melted
* 1 cup white sugar
* 2 (8 ounce) packages cream cheese
* 1 (8 ounce) container frozen whipped topping, thawed
* 1 (6 ounce) package strawberry flavored gelatin
* 2 cups boiling water
* 1 (16 ounce) package frozen strawberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Nutritional Information

Amount Per Serving Calories: 371 | Total Fat: 22.3g | Cholesterol: 54mg

Glazed Pear Muffins

From the kitchen of Judy Gray
Spray muffin pay (12 muffins)

Mix together in large bowl:
2 large pears ripe with skin - diced
1/2 tsp cinnamon
1/3 cup sugar
1 tsp fresh lemon juice

Second bowl beat:
1/2 cup sour cream
1 large egg
1 tsp vanilla
1/3 cup milk

In a third bowl and mix well:
2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking power
add contents of first and second bowl alternating, mix well

Pour into muffin cups 2/3 to 3/4 full
Bake at 375 for 30-35 min

Make glaze. Mix well:
1/2 cup powered sugar
1/4 tsp ground ginger
1/4 tsp vanilla
3 T water

After baking let muffins cool for 5 to 10 min then brush with glaze.

Weight Watchers: 3 pts

Pumpkin Flan

½ cup granulated sugar
¾ cup light brown sugar
½ tsp each ground cinnamon and ginger
¼ tsp each nutmeg and salt
1 cup cooked pumpkin puree
1 ½ cup half and half or cream
5 large eggs – beaten
1 tsp vanilla extract
Preheat oven to 350
Warm 9 inch pie plate in oven
In heavy sauce pan caramelize sugar to liquid, pour into warmed pie plate and spread to cover bottom
In a large bowl whisk together the brown sugar, cinnamon, ginger, nutmeg, and salt. Stir in pumpkin. In med bowl whisk together the half and half, eggs and vanilla. Add to pumpkin mixture thoroughly blend Pour into warm pie plate.
Place in water bath (water to reach up to half way point of pie plate)for 1 hour and 10 min.
Let cool, run knife around edges to loosen.
Refrigerate – turn onto serving plate

Apple Cole Slaw

Ingredients

* 3 cups chopped cabbage
* 1 unpeeled red apple, cored and chopped
* 1 unpeeled Granny Smith apple, cored and chopped
* 1 carrot, grated
* 1/2 cup finely chopped red bell pepper
* 2 green onions, finely chopped
* 1/3 cup mayonnaise
* 1/3 cup brown sugar
* 1 tablespoon lemon juice, or to taste

Directions

1. In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.