So I constantly find myself with a small helping of "Kelli's Yams" left over after most gatherings. I know can you believe it. I also find myself without other foods to eat them with as a real left over lunch. So on a whim this last Sunday morning I took the small bit and mixed it in with my pancake batter (I use a mix, I don't make from scratch). I am kicking myself for not doing it sooner. They were wonderful! I ate 3 before we even got ready for breakfast. They needed little to no syrup.
Just really superb!
This recipe is one that has been requested many times from me as well. And though not really a recipe more of a way I prepare. I just get a regular boring can of WHOLE cranberries at the store. I zest some clementine or orange peel into the mix, add a dash of cinnamon, clove, nutmeg, and ginger. Blend them all together and you have some of the best cranberry sauce around.
Enjoy!
Tuesday, December 22, 2009
Pretzel Salad
This is super yummy dessert/salad. It was introduced into my family approximately 15 years ago. It has 3 layers
Spray a 9x13 pan.
Layer 1:
2 c chopped pretzels
3/4 c melted butter more margarine
3 Tbsp granulated sugar
Mix together press into the bottom of the pan. Bake at 400 for 5 minutes. Let cool.
Layer 2:
1 8oz box of cream cheese
1 small can of crushed pineapple
1 small container of cool whip
1/2 c granulated sugar
Cream the cream cheese and sugar. Add pineapple and mix. Gently fold in cool whip. Put on-top of the cooled pretzels and refrigerate.
Layer 3:
1 large box of raspberry jello
2 8oz packages of frozen raspberries
3 c boiling water
Mix jello and water well. Carefully stir in frozen raspberries. Let this sit in the refrigerator for 15-20 minutes (long enough for it to start solidifying, but not too long. Sometimes doing this before layer 2 works. Before layer 1 is too long.)
Once the cream cheese layer has chilled and the jello is chilled gently pour jello on top of the cream cheese.
Let it chill over night.
Cut into tiny pieces and serve.
This is a must have in my family and now with my in laws. I will be whipping up a batch on Thursday to take with us.
Enjoy
Spray a 9x13 pan.
Layer 1:
2 c chopped pretzels
3/4 c melted butter more margarine
3 Tbsp granulated sugar
Mix together press into the bottom of the pan. Bake at 400 for 5 minutes. Let cool.
Layer 2:
1 8oz box of cream cheese
1 small can of crushed pineapple
1 small container of cool whip
1/2 c granulated sugar
Cream the cream cheese and sugar. Add pineapple and mix. Gently fold in cool whip. Put on-top of the cooled pretzels and refrigerate.
Layer 3:
1 large box of raspberry jello
2 8oz packages of frozen raspberries
3 c boiling water
Mix jello and water well. Carefully stir in frozen raspberries. Let this sit in the refrigerator for 15-20 minutes (long enough for it to start solidifying, but not too long. Sometimes doing this before layer 2 works. Before layer 1 is too long.)
Once the cream cheese layer has chilled and the jello is chilled gently pour jello on top of the cream cheese.
Let it chill over night.
Cut into tiny pieces and serve.
This is a must have in my family and now with my in laws. I will be whipping up a batch on Thursday to take with us.
Enjoy
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