PRETZEL JELLO SALAD

NOTE: I CHANGED A FEW THINGS ON THIS RECIPE FROM THE FIRST TIME I POSTED IT SO BE SURE TO USE THIS NEW VERSION, IT WORKS MUCH BETTER.

Okay, maybe I'm the only person who hasn't had this before but just in case I'm not I'll post it because as weird as it sounded to me at first I LOVED it. I saw this pic of it on my friend Mandi's blog and then got a recipe for it from my sister. Something about all the different flavors and textures together just make it so tasty!



Layer 1

• 2 1/2 cups crushed pretzels
• 3/4 cup melted butter
• 3 Tbsp sugar

Mix together and press into bottom of 9x13 pan. Bake at 350 for 10 minutes. Let cool.

Layer 2

• 8 oz cream cheese
• 1 cup sugar
• 8 oz Cool Whip

Cream together cream cheese and sugar then fold in Cool Whip. Spread on cooled pretzels. Make SURE to seal-don't leave any holes that Jello will leak through.

Layer 3

• 1 large pkg Jello (strawberry or raspberry)
• 16-18 oz frozen berries (rasp, strawb, black, blue)

Stir Jello into 1 1/2 cups boiling water and dissolve. Add 6 ice cubes (8 if berries aren't frozen). Dissolve ice cubes. Add frozen berries. Stir. Pour over the other layers. Chill in fridge until Jello is completely set.

STRAWBERRY & FETA SALAD

(sorry, my pic is missing the red onion because I didn't have any today)

My sister-in-law Ali made this salad for us last summer in McCall and I fell in love. Simple, easy, fresh. What's not to love? I think of you every time I make this Al!

Salad

• baby spinach
• sliced strawberries
• thinly sliced red onion
• Feta cheese

Dressing

• 1/2 cup mayo
• 1/2 cup sugar
• 1/4 cup milk
• 2 Tbsp rice vinegar

Mix dressing in blender. Refrigerate.

MEXICAN CHICKEN CORN CHOWDER

I'm always looking for new recipes to add some variety to our dinners. So in the hopes that you'll all do the same occasionally I'm posting the recipe for the soup I made for dinner last night. We LOVE it. I think this is the 3rd time I've made it and it's probably our favorite soup right now. (sorry you can't see that much from the picture, but I really like to see pics with recipes so I had to try)

Mexican Chicken Corn Chowder

1 1/2 lbs boneless, skinless chicken breasts cut into bite size pieces
(I use three of the frozen chicken breasts from Costco, I mean do they really think we all have food scales in our kitchens?)
1/2 cup chopped onions
1-2 cloves minced garlic
3 Tbsp butter
2 chicken bouillon cubes
1 cup hot water
1/2 to 1 tsp ground cumin
2 cups half and half
2 cups shredded Monterey Jack cheese
1 (14 3/4oz) cream style corn
1 (4 oz) can diced green chilies, undrained
1/4 tsp Tabasco sauce
1 medium tomato, chopped
fresh cilantro

In a dutch over or large saucepan, brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to boil. Reduce heat, cover and simmer for 5 minutes. Add half and half, cheese, corn, chilies, and Tabasco sauce. Cook and stir over low hear until the cheese is melted. Stir in chopped tomato. Serve immediately. Garnish with cilantro.

Emily's notes: I always use cilantro and I just add some into the soup at the end instead of just as a garnish. Also, I like a little bit thicker soup so I made a roux using 2Tbsp butter and 2Tbsp flour, microwaved it, stirred it up and added it to the soup to thicken it. And lastly it is great with tortilla strips! Hope you enjoy.

CHAD'S SALSA AND GUAC

The Sunday after my husband was called to be in the Bishopric our home teacher and his wife asked if they could make us dinner. Their little boy ended up getting sick, but they were so nice that they made us dinner anyway and dropped it off. Does it get any better than that?

The meal was mexican and the best part of it was they made fresh salsa and homemade guacamole. It was to die for. The funny thing is that I don't like tomatoes, at least not whole or a big slice of one on a sandwich, but I love them diced in anything mexican! I of course asked him for the recipes and he gave them to me reluctantly saying I wasn't going to be as impressed when I saw how simple it was, but I assured him that wouldn't be the case. I made them tonight and wanted to share in case there are any guac and salsa lovers out there.

Fresh Salsa

6-8 roma tomatoes
1 small to medium yellow onion
1 bunch green onions
1 bunch cilantro
1 jalapeno
2 packets "Concord Foods" Salsa Seasoning Mix (I found them on a rack in the produce section)
lime juice

Dice tomatoes, onion, grn onions, cilantro, and jalapeno and mix in bowl. Add lime juice to taste. Then add seasoning packets and mix again. (If you want it spicier you can get the seasoning packets in hot and add more jalapenos).

Guacamole

4-5 avacados
1 packet "Concord Foods" Guacomole Mix (again I found them in the produce section)
lime juice

Dice and mash up the avacados. Add the seasoning and 2-3 heaping spoonfuls of the above salsa and mix. Add a little lime juice to taste.

Hope you enjoy these as much as we did.

TORTELLINI SALAD

Here's a tasty new recipe I got from my mom. I made it last night for a family party. It was a big hit.

I cut this recipe in half and I think it would have served 8-10 as a side dish easily.

Cheese Tortellini - cooked (2 (24oz) pkgs from Costco)
Kalamata Olives (pitted) - halved or whole about 1 to 1 1/2 cups
Sun Dried Tomatoes - chopped (about 16oz)
Marinated Artichoke Hearts - chopped (1-2 cups)
Hearts of Palm - sliced thick (about 1 14oz jar)
Grated Parmesan Cheese (1/2-3/4 cup)
Toasted Pinenuts (1/2 cup)
Baby Spinach Leaves
Brianna's Blush Wine Vinagrette Dressing

Cook tortellini, drain, rinse with cool water and drain well. Place in large bowl and toss with 2 Tbsp of the artichoke marinate. Add olives, sun dried tomatoes, artichokes and 1/2 bottle of dressing. Toss gently. Let sit a few hours or overnight in fridge. Add hearts of palm, parmesan cheese, toasted pinenuts, spinach leaves (as many as you prefer) and 1/4 to 1/2 bottle of dressing. Toss and serve. Serves 20+

BANANA CAKE WITH BURNT BUTTER FROSTING

Last night after I got the kids into bed I suddenly had a craving for this cake and had to make it. It is sooooo good! Oh, and it is definitely best with a tall glass of milk.

Banana Cake

2 cups flour
1 1/2 cups sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla
1/2 cup shortening
1/3 cup buttermilk or sour milk
2 medium ripe bananas, smashed
2 eggs
1/2 cup chopped nuts (optional)

Mix everything together. Beat 3 minutes at medium speed. Pour into 9x13 pan (I used the Demarle sunflower mold). Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.

Burnt Butter Frosting

1 cube butter
1 tsp vanilla
3 1/2 cups powdered sugar
milk to consistency

Melt butter in pan on stove until foam cooks off and the color is a deep caramel. Pour butter over powdered sugar. Add vanilla and milk to the consistency you want. Beat for about one minute.

Note: I like this cake warm so I make the frosting pourable so I can just pour it on, let it drizzle down the sides and eat it. You can make it thicker and spread it on like a more traditional cake.

BERRY CHEESECAKE TRIFLE

This is probably my favorite summer dessert, next to homemade ice cream of course. I made this over Memorial Day weekend and can't wait to make it again in a few weeks when the Oregon berries are plentiful!

Here's what you need:

8oz softened cream cheese
1 cup powdered sugar
1 cup sour cream
1 tsp vanilla extract
1/4 tsp almond extract
1 1/2 cup heavy cream
1 1/2 tsp vanilla extract
1 1/2 Tbsp powdered sugar
1 angel food cake cut into 1-1 1/2 inch cubes
2 quarts fresh berries or peaches thickly sliced (note: I like fresh raspberries in this recipe the best, if you rinse the berries make sure they are as dry as possible or they make the cake soggy)
3-4 Tbsp sugar
whole berries for garnish
mint leaves for garnish

In large mixing bowl blend cream cheese and 1 cup powdered sugar together. Add the sour cream, 1 tsp vanilla, and almond extract. In a small bowl whip heavy cream with the rest of the vanilla and powdered sugar until stiff. Fold the whipped cream into the cream cheese mixture. Add mixture to the cake cube till desired consistency, you may not use all of the mixture.

Thickly slice the strawberries then add sugar, mix well. Layer into a trifle bowl, starting with a layer of berries, then a layer of the cake. Continue layering ending with the berries. Cover with plastic wrap and chill well before serving. Garnish with mint leaves or whole berries. Serves 12.