Pretzel Jell-O Salad Recipe
Ingredients
2 1/2 to 3 cups crushed pretzels (place pretzels between 2 sheets of waxed paper and crush with a rolling pin)
3 teaspoons sugar
3/4 cup melted butter
1 8-ounce package cream cheese
1 cup sugar
1 12-ounce container whipped topping
1 6-ounce box strawberry Jell-O
2 cups boiling hot water
2 16-ounce packages frozen sliced strawberries
Instructions
Preheat oven to 350 degrees (250 degrees if using a glass pan). Mix crushed pretzels with 3 teaspoons sugar and butter and spread in a greased 9-by-13-inch pan. Bake for 10 minutes. Cool. Mix cream cheese and 1 cup sugar until smooth. Fold in whipped topping. Spread to edge of dish on top of pretzel layer. Dissolve Jell-O in water in a bowl.
Add strawberries. Mix well and put in refrigerator until thickened. Pour over cream cheese layer. Refrigerate until firm and ready to serve. Note: Raspberry Jell-O and frozen raspberries may be substituted for strawberry Jell-O and frozen strawberries.
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Artichoke Dip Recipe
Ingredients
1 (15-ounce) can quartered artichoke hearts, drained
1 (3-ounce) can diced mild green chiles or diced jalapenos
1 cup grated Parmesan cheese
1 cup mayonnaise
3 to 4 chopped green onions
1 (8-ounce) package cream cheese, softened
Instructions
1. Preheat oven to 350F.
2. Combine artichokes, chiles, Parmesan cheese, mayonnaise and green onions. Stir in cream cheese; mix well. Spoon into a 9-inch-square baking dish. Bake about 45 minutes or until golden brown. Serve with slices of French bread or toast. Serves 8.
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