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
Tuesday, November 14, 2017
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
- In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.
- In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.
- Add dry ingredients to zucchini mixture; stir just until combined.
- Spoon batter into greased bread pan.
- Bake at 350 degrees for 50-55 minutes or until golden brown and set.
- Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
- Once cool, combine ingredients for glaze and drizzle over bread.