Holiday Pretzel Salad
I gave a classic summer salad a holiday twist by making green, white and red layers. It’s always a hit!
—Renee Conneally, Northville, MI
Prep: 35 min. + chilling • Bake: 10 min. Makes: 15 servings
3/4 cup butter, melted 3 Tbsp. sugar 2 cups crushed pretzels
LIME LAYER
1 cup boiling water 1 pkg. (3 oz.) lime gelatin 1 pkg. (8 oz.) cream cheese, softened 1 carton (8 oz.) frozen whipped topping, thawed 3 to 5 drops green food coloring, optional
CREAM CHEESE LAYER
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
1 carton (8 oz.) frozen whipped topping, thawed
STRAWBERRY LAYER
2 cups boiling water
2 pkg. (3 oz. each)
strawberry gelatin
4 cups sliced fresh strawberries
Miniature pretzels, optional
1. Preheat oven to 350°. Mix melted butter and sugar; stir in the crushed pretzels. Press onto bottom of an ungreased 13x9-in. baking dish. Bake 10 minutes. Cool completely.
2. For lime layer, in a bowl, add boiling water to lime gelatin; stir 2 minutes to completely dissolve. Refrigerate until partially set, about 1 hour. In a bowl, beat cream cheese until smooth. Add cooled lime gelatin mixture; beat until smooth. Fold in whipped topping; if desired, add green food coloring. Spread over crust. Refrigerate until set but not firm, 25-30 minutes.
3. For cream cheese layer, in a bowl, beat the cream cheese and sugar until smooth. Fold in the whipped topping. Spread over the lime layer. Refrigerate until set.
4. For strawberry layer, in a large bowl, add boiling water to strawberry gelatin; stir 2 minutes to completely dissolve. Refrigerate until partially set, about 1 hour. Stir in strawberries. Gently spoon over the cream cheese layer. Refrigerate, covered, until firm, 2-4 hours. To serve, cut into squares. If desired, top squares with additional whipped topping and mini pretzels.
1 SERVING 407 cal., 25g fat (17g sat. fat), 55mg chol., 368mg sod., 40g carb. (29g sugars, 1g fiber), 5g pro.
Hot Shrimp Dip
I came across a similar recipe that called for crawfish, and it sounded delicious. We don’t have a lot of crawfish available in my area, and
I’m a big fan of shrimp, so I used that instead. It’s become a family favorite, and I can guarantee no leftovers! —Jill Burwell, Renton, WA
Takes: 25 min. • Makes: 4 cups
1/2 cup butter, cubed 8 green onions, thinly sliced 1 small green pepper, finely chopped 1 lb. cooked shrimp, peeled and deveined (61-70 per lb.) 1 jar (4 oz.) diced pimientos, drained
2 garlic cloves, minced
2 tsp. Creole seasoning
1 pkg. (8 oz.) cream cheese, cubed Chopped fresh parsley
French bread baguette slices or assorted crackers
In a Dutch oven, melt cubed butter over medium heat. Add green onions and green pepper; cook and stir until tender, 3-4 minutes. Add the shrimp, pimientos, garlic and Creole seasoning. Cook and stir until heated through. Stir in cream cheese until melted; sprinkle with parsley. Serve dip with baguette slices or crackers.
1/4 CUP 136 cal., 11g fat (7g sat. fat), 73mg chol., 217mg sod., 2g carb.
(1g sugars, 0 fiber), 7g pro.
Tropical Sweet Potato Bake
Welcome winter with this simple side dish. It’s a pleasant change of pace from the traditional casserole with marshmallows. It’s quite popular.
Joan Hallford,
North Richland Hills, TX
Prep: 50 min.
Bake: 35 min. Makes: 10 servings
5 medium sweet potatoes (about 3 lbs.), peeled and cubed 2/3 cup packed brown sugar
3 Tbsp. butter 1/4 tsp. salt 1/4 tsp. ground cloves 1/8 tsp. pepper 2 tsp. grated orange zest 1/3 cup orange juice 1/4 cup orange liqueur, optional 3 medium ripe bananas, mashed 2 large eggs, lightly beaten
TOPPING
1/2 cup granola cereal 1/2 cup chopped pecans, toasted 1/4 cup sweetened shredded coconut, toasted
2 Tbsp. brown sugar 1/4 cup butter, melted
1. Preheat oven to 350°. Place sweet potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce the heat; cook, covered, just until tender, 12-15 minutes. Drain; cool slightly. Return to the pan; mash with brown sugar, butter, salt, cloves and pepper until smooth. Stir in the orange zest, orange juice and, if desired, orange liqueur. Add the bananas and eggs; mix well. Transfer to a greased 2-qt. baking dish.
2. For topping, mix granola, pecans, coconut and brown sugar; sprinkle over sweet potatoes. Drizzle with melted butter. Bake, uncovered, until heated through, 35-45 minutes.
3/4 CUP 355 cal., 15g fat (7g sat. fat), 59mg chol., 160mg sod., 54g carb. (33g sugars, 5g fiber), 5g pro.