Yummy Raspberry Pretzel Salad

1/2 cup butter, melted
2 1/2 cups pretzel sticks (I don't measure)
1 (8-ounce) pkg cream cheese, softened
1 (8-ounce) tub cool whip
1/2 cup sugar
2 cups water
1 large pkg raspberry jello
24 ounces frozen berries of your choice, undrained

Break pretzels into halves and spread evenly in the bottom of a 9x13 pan, Pour melted butter over the top (I stir it around some) and bake at 400* for 10 minutes. Let cool.

Combine Cream Cheese, sugar and cool whip and frost the pretzel crust with the mixture.

Bring water to a boil, dissolve jello completely add frozen berries and stir until berries are soften. Then pour over cream cheese mixture and spread to edges. Refrigerate until firm.

*Chelley Jensen

Lemon Zucchini Bread

Ingredients

• 1 1/2 c. all purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 3/4 c. sugar
• 1 c. finely shredded unpeeled zucchini (do not squeeze or dry shredded zucchini)
• 1/4 c. cooking oil
• 1 egg
• 2 Tbsp. lemon juice
• 2 Tbsp. lemon zest

Glaze

• 1/2 c. powdered sugar
• 1 Tbsp. lemon juice
• 1 tsp. lemon zest
• *glaze can be doubled if desired

Instructions

1. In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.
2. In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.
3. Add dry ingredients to zucchini mixture; stir just until combined.
4. Spoon batter into greased bread pan.
5. Bake at 350 degrees for 50-55 minutes or until golden brown and set.
6. Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
7. Once cool, combine ingredients for glaze and drizzle over bread.