A good friend of mine makes a strawberry pretzel salad for our potlucks and I have to tell you, by the time I get to that dish, (one of my favorites), I have to scrape the sides and bottom to get a taste because it is just that popular.
I found a similar recipe to share with you and I may have to make two, one to share with family and another to share at work. We also had a letter from Tracey in Smyrna Mills. She has shared winning recipes with us before, and sent us a recipe for strawberry rhubarb pie. Thanks Tracey! Strawberries are ready in some areas and will be soon in others. Have a wonderful week, drive safe and enjoy your family!
Strawberry Pretzel Salad
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 Jell-O
2 cups boiling water
1 (16 ounce) package frozen strawberries
Directions: Preheat oven to 350 degrees F. Mix together the pretzels, 4 ½ tablespoons sugar and melted butter. Press into the bottom of a 9×13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
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.
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.
Tracey’s Strawberry Rhubarb Pie
Pastry for a 2 crust 9” pie-Pillsbury or your favorite recipe
1 1 /2 cups sugar
1 /3 cup whole wheat flour
2 cups rhubarb, cut into 1 /2 inch pieces
2 cups strawberries cut into pieces
2 tablespoons butter
1 teaspoon cinnamon
Directions: Heat oven to 425 degrees. Mix sugar, flour and cinnamon in a large bowl, set aside.
Put rhubarb and strawberry pcs into sugar mixture, stir together. Set aside. Roll out crust and place into glass pie plate. Stir mix once more and place into crust, dot with butter and put top crust on. Slit top crust for steam vents and cover edges with foil. Remove foil 15 minutes before done. Bake for 40-50 minutes until crust is brown and filling is bubbling.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
