Strawberry Pretzel Dessert

Did you all have a great mother's day? I enjoyed an all around wonderful weekend. We spent much of our Saturday doing yard work along with getting the garden and flowers planted. Then winded down the evening with a little bon fire. Sunday was low key, going from church to both of our parent's. With a little cooking in between, because honestly, even on a day of relaxation it's what brings me joy.

My brothers and I chipped in to prepare a nice meal for our family, that way Mom didn't have to do much work.  I made this particular salad. It's definitely different, but very good.  And it had been so long since we'd had it, I thought it was the perfect time to make a batch.

Another dish I hadn't made in such a long time is this strawberry pretzel dessert. It's a classic dessert in many households.  And with good reason, who doesn't love that salty/sweet combination?

I love the classic strawberry topping,  but feel free to experiment with other flavors. Orange jello and mandarin oranges are delicious, as well as raspberries and raspberry jello. You can also use frozen fruit, but with summer heading our way, I always love using fresh berries.

Treat your loved ones to this dessert, if it's not already, it will soon be a favorite!


Strawberry Pretzel Dessert

Ingredients:
For the crust:
2 cups crushed pretzels
1 stick butter, melted
2 tbsp sugar

For the filling:
8 oz cream cheese, softened
1 cup sugar
8 oz tub whipped topping

For the topping:
6 oz box strawberry jello
2 cups boiling water
2 cups sliced, fresh strawberries

Directions:
Preheat oven to 350 degrees. Set aside one 9x13 inch baking pan.

In a bowl or even in the 9x13 pan, combine crushed pretzels, butter and sugar. Press into bottom of pan to form a crust. Bake in oven for 10 minutes. Remove from oven to let cool.

In another bowl, cream together cream cheese and sugar for one minute, just until light and fluffy. Add in whipped topping.  When pretzel crust is cooled, spread filling over top. Chill in fridge.

To make topping: combine jello with boiling water and stir until jello is dissolved. Add in sliced strawberries. Let chill in fridge for an hour, until partially set.

Then spoon jello topping over top of cream cheese filling. Cover and let set in fridge for at least a couple more hours until jello is completely set.

Serves 12-15

Freezer Fridays: Pizza Dunkers

We are officially down to the last few weeks of school for the year. I honestly think, where has the time gone? It's been a good year for us; filled with new adventures, challenges and lots of memories. But there's still lunches to be made and I am doing my darnedest to keep it interesting for the girls.

They are much better than myself when it comes to eating sandwiches, I simply get tired of them and would rather eat leftovers or something different. However, they are always up for anything related to pizza. We made these for dinner early in the week, sometimes little appetizers like these are fun. Plus it gives me a chance to try out some new creations.

That night they quickly inhaled one batch and then I had to make another. Our second grader took some in her lunchbox the next day and enjoyed them. In fact her container was empty so that's always a good sign.

While these didn't exactly last long enough to make it into our freezer, I can definitely plan on adding them in the near future. Maybe even add different fillings for a nice variety. They'll be perfect to have on hand for the lunchboxes, snacks or any time I need a quick appetizer.

Pizza Dunkers

Ingredients:
1-1/2 cups flour
1-1/2 tsp baking powder
1/2 tsp salt
1/2 tsp black pepper
2 tbsp Italian seasoning
2 eggs
1-1/2 cups milk
8 oz. mozzarella cheese, grated
3 tbsp Parmesan cheese
1/4 cup diced pepperoni
pizza sauce, for serving

Directions:
Preheat oven to 350 degrees. Lightly grease two mini muffin pans and set aside.

In a large bowl combine flour, baking powder, salt, pepper and Italian seasoning. Whisk in eggs and milk.  Add both cheeses and pepperoni.

Using a small scoop, drop batter into wells of prepared pans. Bake in oven for about 20 minutes or until lightly browned. Remove from oven and let cool for a few minutes before removing from pan. Serve warm with pizza sauce. Makes about 48 mini pizza dunkers.

For freezing: Let cool completely and then transfer to a sheet pan. Flash freeze for about one hour or just until frozen. Then transfer to freezer safe containers or bags. Make sure to label with contents and the date. When ready to enjoy; remove desired number of dunkers from freezer and let thaw. Then reheat in oven for 5-10 minutes or microwave for one minute.

Bridal Shower Wine Bucket

Over the weekend our family hosted a couples wedding shower for my youngest brother and his fiancée.  We kept things pretty casual, making it a fun gathering for the wedding party and immediate family members. The weather was perfect for the outdoor occasion.

I wanted to come up with a unique gift for their special day. After browsing the Internet, I came across several good ideas but this wine bucket stuck out. Knowing my soon to be sister-in-law loves wine, I figured I could put together something pretty cute.

I had never heard of such gifts before, but what a fun way to celebrate their new life together. So I combined some of my favorite poems I found and made my own version. It was fairly simple and didn't take too long.

Essentially all you need:

 a large basket, or ice bucket like I used.
few bottles of wine, 1 champagne and 1 sparkling juice
card stock and ribbon

Each bottle will have a cute poem attached. I typed these up on my computer and printed them. Then glued them onto the card stock. I incorporated their wedding colors; navy blue and tan. But you can use any colors you like.

These are the following poems I used:

Wedding Night
The night you have dreamed of is finally here
The future surrounds you with hope and yet fear.
You've been to the chapel and married your soulmate,
So sip this wine and toast this date.
The night is meant for you each to share,
(Bride's name) and (Groom's name) -- perfect pair.

Honeymoon
Whether in the mountains or at the beach
Be sure to keep this bottle within reach!
Take time to have fun: It's your honeymoon!
Sadly you'll be back  before too soon,
You had a great time, but now it's done...
At least you have pictures to remember the fun!

First Dinner Party
Open your home to entertain and eat
Catch up with old friends and new ones to meet.
When the night is over share this bottle of wine
But don't sit down yet, it's clean up time!

First Fight
Love as you might,
You'll have your first fight...
Drink this wine,
While you make up all night.

First Anniversary
This past year has found you
In good health and good spirit,
So keep saying I Love You,
One always needs to hear it.
Raise your glasses to each other,
As you look back at year one.
There's so much that you've been through
Yet there's so much more to come!

First Baby
The news that a baby will soon share your life,
Will make you a mother nit only a wife.
You'll see it through good times and sometimes bad.
(Bride's name) the loving mother and (Groom's name) the dearest dad
Even though she must toast with this sparkling juice.
In nine months she'll have bubbly with baby beside her!


Know anyone getting married soon? Maybe go in together with a couple friends and surprise them with this adorable wine bucket. They are sure to love it!

Spring Pesto Salad

I'm at it again. My love for creating salads continues, especially ones that I can pack for lunch. I get bored with my food easily and like to change things up. I'll often make a batch of my favorite salads on Sunday to take for lunch throughout the week. In addition to any leftovers we might have on hand, it's a great way for me to avoid that sandwich rut...and painless on my pocket book too!

I had some of my garlic scape pesto in the freezer that I made last summer.  It was the perfect addition to this simple pasta salad. I love how it made for a nice dressing but still so light, not heavy at all. You can certainly use your own favorite homemade pesto or any store bought version. Farmers markets are opening up really soon, you should easily be able to spot garlic scapes there. Try making a batch of this flavorful pesto.

As far as the salad itself goes, feel free to use any of your favorite veggies. I stuck with a simple spinach, tomato and pepper mixture. Whatever you chose, it's bound to be good.


Spring Pesto Salad

Ingredients:
8 oz. tri-color pasta
1/4 cup garlic scape pesto (or any pesto)
1/2 cup thinly sliced fresh spinach
1/4 cup diced bell pepper
1/2 cup quartered cherry or grape tomatoes

Directions:
In a large saucepan, cook pasta according to package directions. Drain, rinse in cold water when done and dump into a medium bowl.

Add remaining ingredients and toss together until salad is well coated in pesto. Cover and store in fridge until ready to serve. Makes enough for 4-6 servings.

Secret Ingredient Chocolate Pudding

Do your kiddos love chocolate pudding? How about yourself? Well, I've got a treat for you today. A healthy one too!

I was feeling a little sneaky when I made this. You see, I had two overripe avocados on my counter, just waiting to be used up. I actually had been meaning to use them in this pudding but time got away and by Sunday evening, it just had to be done. While supper was cooking, I quickly threw this all together. That way I could surprise the girls after dinner.

I let them think they were getting a rich, decadent dessert. But really, it was a healthy, good for you treat. Of course, I told them afterwards. They were shocked, because you really cannot taste the avocado and believe me, we're still working on liking them with the little ones.

I can feel good about them enjoying this pudding and it's so simple to make, next time I'll put them in charge. You can certainly try experimenting with natural sugars like honey or maple syrup, but really I think the brown sugar works best. It's such a small amount too, I don't think it will hurt. Oh and serve with fresh whipped cream, you won't regret it.


Secret Ingredient Chocolate Pudding

Ingredients:
2 ripe avocados
1/2 cup milk
1-1/2 tsp vanilla
1/3 cup cocoa powder
1/2 cup brown sugar

Directions:
Halve avocados and remove the pits. Using a spoon, scoop the fruit out. Place into a food processor or blender and puree.

Add in remaining ingredients and process for about two minutes, until smooth and creamy.

Scoop into a bowl, cover and chill in fridge for at least 15-20 minutes. Serve with whipped cream and fresh fruit, if desired. Makes enough for 4 small servings.

Parmesan-Ranch Munchie Mix

I made this easy snack mix last week for an evening class I'm currently taking for work. We've been working on some nutrition and meal plans and were to bring in a snack to share with our class. I quickly put this together, just to be informed the campus was without power and class was cancelled.

Of course I was a little disappointed, it's not every night we get to have a mini potluck! But I did surprise a couple co-workers with their own bag the next morning. It sure didn't last long in my house either.

Over the years I've made several varieties of mixes like this one, some with different seasonings or ingredients.  That's what is so fun about snacks mixes, you can always change it up.

In fact, I like it so much I think I'll be making another batch tomorrow for class again. Let's hope nothing gets cancelled this time,  I don't want to have to eat it all myself!


Parmesan-Ranch Munchie Mix

Ingredients:
4 cups air-popped popcorn
3 cups mini pretzels
1 cup fish-shaped cheese crackers
1 cup lightly salted peanuts
1 oz. pkg ranch dressing mix
1/4 cup grated Parmesan cheese
2/3 cup canola oil

Directions:
In a large bowl, combine popcorn,  pretzels,  crackers and peanuts.  In another small bowl, whisk together ranch seasoning, Parmesan cheese and oil.

Add oil mixture to the mix and toss all together. Microwave for two minutes, stirring halfway. Spread mixture out onto parchment paper to let set.

You may serve immediately. Store leftovers in an airtight container. Will keep for a few days.

Cheesy Rotini Skillet

First off, thank you so much for the thoughts and kind words. I am feeling pretty good this week so hopefully the worst is over and I won't ever have to deal with kidney stones again.

During those couple weeks I obviously didn't feel like doing much, let alone cook for my family. Our meals were very simple and probably even a little pitiful at times. It made me wish my freezer would have been better stocked.

At the end of last week though I was feeling good and ready to get back in the kitchen. This was our first meal, something pretty easy and comforting. Pasta is always a nice go-to meal and this certainly did not disappoint!

Not only was this dish delicious but it made for some pretty good leftovers. My lunches mainly consist of those so I always appreciate when a meal reheats nicely.  Add this one to your menu for a speedy weeknight meal!


Cheesy Rotini Skillet

Ingredients:
8 oz. rotini pasta
3/4 lb. ground beef
2 garlic cloves, minced
28 oz. can crushed tomatoes
1/2 cup water
1 tbsp Italian seasoning
salt and pepper, to taste
1 cup shredded mozzarella cheese

Directions:
Prepare pasta according to package directions, cooked al dente.

Meanwhile,  brown ground beef in a large skillet with garlic until meat is no longer pink. Drain grease and return meat back to skillet.  Add in tomatoes, water and seasonings. Mix well to combine.

Once pasta is done, drain and add to the skillet.  Let cook on low for about 10 minutes, just to heat through. Remove from heat and stir in mozzarella cheese. Let dish set for a few minutes and then serve. Serve with salad and a good piece of crusty bread.

* Note: Since the majority of our ground beef comes in 1.5 pound packages, I typically divide them in two for recipes like this. You can certainly use 1 lb. of meat in this dish and maybe increase the amount of pasta and water as well.