Well I have no idea how it's already January 10th, I just don't. A minute ago I was in an all-sequin dress for NYE (yes I was) and the next I'm speeding through Connecticut on the Metro North last Friday with feet of white stuff coming down around me.
Now it's January 10th, we've seen two Bachelor episodes, and we're staring a long weekend in the face. And in the middle of all that I'm on the cusp of some very exciting news :)
Hopefully I can spill the beans in the coming days but for now that's the teaser!
In the meantime, here's a much-belated recipe that was requested by Maris a few posts ago. This pretzel "salad" is a staple on my Mom's holiday table and I've grown to crave it over the years.
Salty, crunchy pretzels paired with sweet strawberries and cream make this a favorite. Serve it as an appetizer "salad" or dessert and your guests will love you for it!
from "Favorite Recipes of Alabama Vocational Home Economics Teachers, 7th Edition"
recipe by Deborah G. Kidd, Benjamin Russell High School, Alexander City
2 cups thin pretzels, crushed
3/4 cup butter, melted
1 tbsp. sugar
8 oz. package cream cheese
2 10-oz. packages frozen strawberries
1 cup sugar
1 small carton Cool Whip
1 large package strawberry Jell-O
2 cups boiling water
Preheat oven to 400 F. Mix pretzel crumbs, butter, and 1 tbsp. sugar. Pat into a 9" x 13" dish. Bake 8 minutes and cool.
Cream cream cheese and 1 cup sugar. Stir in Cool Whip and spread on pretzel layer.
Combine Jell-O and boiling water. Stir in strawberries and mix well. Pour over cream cheese, sugar, and Cool Whip layer.
Refrigerate until top layer is congealed and ready to serve.