Happy Sunday, y’all! How was your weekend? Ours was awesome! Yesterday, I went to an estate sale, had lunch at Purple Cow diner and then spent the afternoon with Mitch, our girls, my dad, Tammy, and a few nephews. Today, I visited another estate sale this morning and bought a cute little hand painted bowl, grocery shopped, have had a parade of my daughters’ friends stopping by to see Abigail’s newly redecorated room, and am now making this yummy, yummy treat!
This year, we grew enough blueberries to eat a few fresh, shared some with the birds (not by choice), and we froze the rest. Today, we decided to put some to use in a BLUEBERRY PRETZEL SALAD! It’s great as a snack or dessert!
Using whatever fruit is seasonal, make a delicious Jell-O dessert that is sweet, savory, creamy and crunchy by adapting this easy recipe:
3 cups crushed pretzels
1 cup melted butter
4 tablespoons sugar, plus 3/4 cup sugar
1 (8 oz) package cream cheese
1 (8 oz) container whipped topping
1 (6 oz) packages Berry Blue Jell-O gelatin dessert mix
2 cups boiling water + 2 cups cool water
1 pound of frozen blueberries (mine are from my garden, frozen)
Preheat oven to 400 degrees
Make Jell-O with water per package instructions.
Take off burner and stir in blueberries. Set aside to cool.
For the crust, mix the pretzels, butter, and the 4 tablespoons of sugar.
Press pretzel mixture into a 9 by 13-inch pan and bake for 7 minutes.
Set aside on wire rack to cool.
In a mixing bowl, beat together cream cheese and 3/4 cup sugar
Fold whipped topping into the cream cheese mixture.
Once crust and Jell-O is cool you are ready to put your salad together!
On pretzel crust, spread cream cheese mixture evenly then pour Jello with strawberries on top
Refrigerate for 3-4 hours until well set.
Please be sure to spread cream cheese mixture evenly and up against the edges of the pan…this will ensure that the Jell-O will not seep to the bottom under the pretzel crust. Also, kids LOVE helping with several steps of this recipe! Enjoy!
(For the strawberry version from which this was adapted, visit Strawberry Pretzel Salad at Women Living Well.)
~Amber Hamilton Henson
This post will link with some great blog hops this week!
Pop into the parties at these links:
ArkansasWomenBloggers ~ Sunday Link Up
my1929charmer ~ Sunday’s Best Par-Tay #64
Rattlebridge Farm ~ Foodie Friday
On a Facebook page, there was a call for viewers to submit their favorite BROCCOLI recipes. I realized I didn’t have a favorite of my own to submit. I usually serve BROCCOLI steamed or just lightly sautéed with butter, unless I’m putting BROCCOLI into a casserole or quiche. In a casserole or quiche, my broccoli usually is just a supporting ingredient. However, someone else submitted a recipe for BROCCOLI SALAD. With just slight modification, we’ve fallen in love with this recipe. The original poster referred to the recipe as, “An oldie, but Goodie.” You’ll see why! With still crunchy broccoli, raw sweet onion, and a really sweet tangy sauce, this salad is ABSOLUTELY A KEEPER for us.
(Thanks for the original written recipe go to someone I’ve never met, Carol Chambers Thompson.)
THE RECIPE FOR BROCOLLI SALAD Sweet and Tangy:
* 2 lbs. Fresh broccoli cut into small florets, discarding stalks, and lightly steamed to retain crunch
* Grated cheddar cheese; (6-8oz)
* 8 slices of bacon fried crispy and crumbled
* 1 small sweet onion. (Vidalia onions are my preference)
Mix the ingredients together.
Just before serving add dressing Sauce, coating thoroughly.
For dressing Sauce:
* 1/2 cup real mayonnaise
* 1/4 cup sugar,
* 1 tablespoon white vinegar.
Then, gently mix almond slices or cashews into the salad before serving.
I don’t post a lot of recipes, primarily because I only want to post favorites. I’m an experimental cooker. We try lots of different things. This one is among only a handful of new recipes I’ve discovered in the last year that wasn’t already a staple in our house that my husband and I both truly, truly enjoyed thoroughly. As an homage to being an oldie, but goodie, I’m serving in my vintage FireKing bowl covered in gold decoration. LOVE IT!
Do you have a favorite BROCOLLI SALAD recipe? If not, you might want to give this one a try!
~Amber Hamilton Henson
PS: This post will link to a few blog parties! Visit the link-ups here:
iShouldBeMoppingTheFloor’s “Inspiration Monday
This article was also published within international Hat Trick Magazine! To read an online copy of the magazine, just click on the magazine cover below this text!