I have eaten this dessert/salad many times but I have never made it myself. Since Pa Lloyd is now supposed to be on a low carb/sugar diet and he loves sweets I tried to come up with a dessert that I could make that he could eat. After a little thought and browsing through my many cookbooks, I came up with this strawberry pretzel dessert. I used sugar free Jello, a sugar substitute and gluten free pretzels so it was gluten free too. It was a hit, I will be making it again before too long!
2 1/2 cups crushed pretzels
3 Tablespoons sugar
3/4 cup melted butter
Mix together, press in a buttered 9x13 inch
baking dish, bake at 400 degrees for 8 minutes, cool
8 oz. cream cheese, room temperature
1 cup sugar
1 small can drained, crushed pineapple,
save the juice
1 small container cool whip
1 large ( 6 oz. ) strawberry jello
2 cups boiling water
Drained pineapple juice with water added to make one cup
2 10 oz. pkg. frozen strawberries ( I used no sugar added, sliced strawberries)
Blend ingredients for second layer until smooth, spread on cooled crust. Dissolve Jello in boiling water, stir in frozen strawberries until thawed, then add cool water/pineapple juice. Gently pour over cream cheese layer. Chill until the Jello is set.
Stay safe and have a great week!
When we were looking into my genealogy we discovered that I had two great aunts ( my Grandfather Taylor’s sisters) and one uncle who passed away in 1917 and 1918 as young adults. My uncle was in France serving in the first world war. I think it was referred to as the Spanish flu then. According to the records it turned into a respiratory /pneumonia complication, and back then they didn’t have antibiotics and we didn’t have the access to media where we could be given instructions on how to best protect us and our loved ones.
I am guessing many homes didn’t even have running water and certainly not hand sanitizer! I hope everyone heeds the warnings and does their best to follow the instructions of our health professionals! Most people my age have underlying conditions and we always worry about my sweet little great grand daughter, Nora. Soon it will be spring and at least we can go out to our yards to get out of our homes. We are going to be very careful and stay close to home for awhile!
We eat a lot of carrots at our house. I am sharing a different way to prepare them with you!
Honey Garlic Butter Roasted Carrots
2 # carrots, washed and peeled
1/3 cup butter
1/3 cup honey
4 garlic cloves, minced
1/2 tsp. salt
dash of black pepper
2 Tablespoons of fresh chopped parsley or dill
Preheat oven to 425 degrees, lightly grease a large baking sheet with cooking oil spray.
Trim ends of carrots and cut in thirds.
Melt butter in a skillet, pour in honey over medium heat, cook while stirring until completely melted through the butter. Add garlic and cook for 30 seconds until fragrant while stirring. Add carrots and allow the sauce to thicken for a further minute, while tossing the carrots through the sauce, season with salt and pepper.
Transfer carrots to baking sheet in a single layer so they cook evenly, toss to coat. Roast for 20 minutes, or until carrots are fork tender. Broil on high for 2-3 minutes to crisp the edges. Garnish with parsley or dill. Stay safe and have a great week!
Every fall we take 8 potted geranium plants down to a cool storage room in our basement and put them to bed for the winter! Then on March 1st or thereabouts Pa Lloyd brings them upstairs where he lines them up in front of a window, I trim them way back, believe it or not without water or sun all winter they do start sprouting some weak colored sprouts and leaves, then I mix up some vitamins ( Miracle grow) and start caring for them. Most of them are starting to sprout tiny green leaves and by May they will be ready to flower and put out on our front steps! I used to take them out of the flower pots and put them in paper bags and put them away for the winter, sometimes they survived, sometimes not. Now we just put the plant, pot and all to bed, works much better and so much easier! Best of all it saves money. The way it felt today spring has to be just around the corner!
Easter too will soon be here. Today I am sharing a easy breakfast dish to try.
Impossible Ham and Swiss Pie:
2 cups diced ham
1 cup Swiss chees, grated
1/2 cup yellow onion, finely chopped
4 large eggs beaten
2 cups whole milk
1 cup dry biscuit mix
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. pepper
Preheat oven to 400 degrees, lightly grease a 10 inch pie plate with butter or non-stick spray.
Spread ham out on the bottom of the pie dish, top with onions and Swiss cheese.
In a large bowl, whisk together eggs, milk and biscuit mix, then add seasonings. Pour egg mixture over ham, onions and cheese, then place pie dish in oven.
Bake for 35-40 minutes or until top is golden brown and bubbly and toothpick inserted in the center comes out clean. Serve hot. Have a great week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.