I’m finally back again with a new recipe!! Well, I must confess that it isn’t my recipe, but my girl’s. She made it the other day for a gathering and had great reviews.
Why haven’t I been sharing new recipes? I really do have some excuses! First off, I’ve been working hard helping the hubby slim down using the THM plan. This plan was created for women, but it works for men as well. I’m still learning the ropes and often struggle with some of the recipes. But it does appear to be working! He is down about 9 pounds in a month! Yes! We’ll take that! In addition to that, I can say that
1) This little bundle of sweetness has been claiming some of my time:
2) We got a wonderful visit from my girl and her man who came to meet the little bundle of sweetness:
3) And then last weekend we traveled down to Charleston to see the K15 get his band of gold. How is it possible that he is a senior already??
Now for this great recipe. I can’t wait to give it a try!
1 can pumpkin
1 box vanilla pudding
1 tsp nutmeg
1 tsp cinnamon
1/3 of large container whipped topping
Mix the pumpkin and vanilla pudding in a large bowl. Stir well to get it all mixed together. Add the spices (more or less to taste). Fold in the whipped topping. Serve with pretzels for an amazing dip at your next fall gathering!
This past weekend was a busy time for my sweet sister and her family. Her 3rd child (1st son) got married!!
I was very excited to be able to be a part of all the festivities since the wedding was here and not out west where Anna is from! My sister asked me to make a strawberry pretzel dessert for the bridal luncheon held on Friday. Years ago I used to make this dessert, but somehow over time, I lost the recipe and then just forgot about it. I am so glad to have the recipe again! My family loves this three-layer dessert. It is a great recipe to let children help with. Any child will love getting to crush pretzels with a rolling pin! It makes a wonderful dessert to serve with your Easter dinner!
2 cups crushed pretzels
1 stick butter
3/4 c. powdered sugar
12 oz whipped topping, softened (not frozen)
8 oz. cream cheese, softened to room temperature
3/4 c. powdered sugar
6 oz strawberry gelatin
1 lb. container of fresh strawberries, rinsed and sliced
I put the pretzels in a zip-close plastic bag and used my marble rolling pin to coarsly crush them, continuing until I had 2 cups. Melt butter and powdered sugar in the microwave. Mix with the pretzels and spread in a sprayed 13×9 baking pan. Bake at 350 degrees for about 5 minutes. Cool.
In a large bowl, mix gelatin with 2 cups boiling water and stir to dissolve. Add sliced strawberries and chill. Do not let it congeal completely!! It just needs to be cooled.
While gelatin is cooling, blend cream cheese, whipped topping and powdered sugar until completely blended. When pretzel layer is cooled (room temp) spread the cream cheese layer over it making sure to seal the sides so that the gelatin doesn’t get underneath.
Gently pour gelatin over the top of the cream cheese mixture, using a spoon to arrange the strawberry slices. Refrigerate until completely set. Cut into squares to serve. If desired, add blackberries or blueberries to the strawberries!