Just a few more recipes – in case you might need them!

Strawberry Pretzel Squares

2 C. finely crushed pretzels
1/3 C. butter, melted
1/3 C. unsweetened applesauce
1/2 C. sugar, evenly divided
1 1/2 (8 oz, ea) pkgs. cream cheese
2 T. milk (poster used fat-free)
1 C. Cool Whip, thawed
2 C. boiling water
1 (6 oz) pkg. strawberry Jell-O
1 1/2 C. cold water
4 C. sliced fresh strawberries

Preheat oven 350 degrees F.
In a bowl mix crushed pretzels, butter,
applesauce & 1/4 C. sugar – press into
bottom of 9 X 13″ baking pan – bake
10 minutes. Cool.
In large bowl using elec. mixer, beat
cream cheese, milk & remaining sugar
until blended. Stir in Cool Whip & spread
over cooled crust. Refrigerate.
In a large bowl add boiling water to
dry Jell-O – stir 2 minutes until completely
dissolved. Stir in cold water & refrigerate
about 1 1/2 hours until thickened. Stir in
sliced strawberries & spoon over cream
cheese layer. Refrigerate 3 hours until
firm. Serves 20 (serving size: 1 square;
20 squares per pan)

(recipe: Facebook)
___________________

Reese’s Peanut Butter Fluff

8 oz. cream cheese, softened
1 (3.9 oz) box instant vanilla or
chocolate pudding mix
1 1/2 C. milk
1 C. creamy peanut butter
1 (8 oz) tub Cool Whip, thawed
25 Reese’s miniature peanut butter
cups, halved
1 (8 oz) bag Reese’s mini
3/4 C. mini chocolate chips
=
Suggested ‘dippers’:
sliced apples, graham crackers, Nilla wafers,
chocolate graham crackers, peanut butter
cookies – or a spoon
=
In large bowl using elec. mixer, beat
cream cheese with pudding mix until
smooth (will take a few minutes). Slowly
add the milk, 1/4 C. at a time, making
sure it’s completely incorporated before
adding more. Add peanut butter & mix
until fully combined. Fold in Cool Whip
until mixture is smooth, creamy AND
fluffy. Fold in Reese’s candies & choc.
chips. Cover & chill at least 2 hours.
Serve with dippers (see above)
Serves 20

(recipe: momontimeout.com)
———————————–
Baked Custard

6 eggs
6 C. milk
1/2 C. sugar
1 1/2 tsp. vanilla
1/8 tsp. salt
=
Garnishes: whipped cream,
dusting of cinnamon or nutmeg

Preheat oven 325 degrees F.
In large bowl whisk eggs until well
beaten. Add milk, sugar, vanilla &
salt; whisk well & pour into 6-8
ungreased custard cups. Boil 1 C.
hot water & pour into a rimmed
baking pan. Place custard cups in
pan & bake 1 hour (or until a knife
inserted into centers comes out clean).
Top with suggested garnishes. Cool
to room temperature or in fridge
1 1/2 – 2 hours before serving.
Serves 6-8

(recipe: gooseberrypatch.com)
—————————

Easy Veggie Bake

1 (16 oz) pkg. frozen broccoli, carrots &
cauliflower
1 (8 oz) pkg. vegetable-flavored cream
cheese, softened
1 (10 3/4 oz) can cream of mushroom soup
1/2 – 1 C. seasoned croutons

Preheat oven 375 degrees F.
Spray a 1 qt. casserole dish with
nonstick cooking spray.
Prepare frozen veggies accordg. to pkg.
directions; drain & place in large bowl.
Stir in soup & cram cheese; mix well &
pour into prepared dish – sprinkle top
with croutons. Bake, uncovered, until
bubbly, about 25 minutes. Serves 4-6

(recipe: gooseberrypatch.com)
————————

Crockpot Chocolate Peanut Clusters

2 (16 oz, ea) jars salted, dry-roasted
peanuts
1 (32 oz) pkg. white melting chocolate,
chopped
1 (12 oz) pkg. semi-sweet chocolate chips
1 (4 oz) pkg. sweet baking chocolate, chopped

Add all ingredients to crockpot – stir. Cover &
cook on Low 1 1/2 hours. Turn off heat & let
stand 20 minutes. Stir until blended.
Cut several sheets of waxed paper & lay on
countertop.
Drop mixture by rounded tablespoons onto
paper. Let stand 1 hour (or until firm). Store
them in airtight container (OR) freeze up to
1 month. Makes about 56

(recipe: gooseberrypatch.com)
—————————
Crockpot Lemon Cream Spoon Cake

1 (16.5 oz) box lemon cake mix
2 large eggs, divided
1/2 C. butter, melted
8 oz. pkg. cream cheese
2 C. powdered sugar
1 T. vanilla

Lightly spray the insides of your
crockpot with nonstick cooking spray.
In large bowl using elec. mixer,
combine cake mix, 1 egg & butter.
Press mixture into bottom of crockpot.
In another bowl using elec. mixer,
combine remaining egg, cream cheese,
powdered sugar & vanilla until smooth.
Pour mixture on top of batter & spread
evenly. Place a few paper towels under
lid; cover with lid & cook on High
1 1/2 – 2 hours, turning crockpot insert
halfway through cooking time if your
crockpot doesn’t cook evenly.
Serves 12

(recipe: recipesthatcrock.com)
—————————–
Crockpot Egg Salad

8 large eggs
butter
salt/pepper, to taste
1/2 C. mayonnaise
1 1/2 T. yellow mustard
2 green onions, chopped (green
parts only)

In 6 qt. crockpot add 2 C. water.
Butter a 2 1/2 qt. oven-safe bowl &
place inside crockpot. Carefully crack
the eggs into buttered bowl, keeping
yolks from breaking. Cover & cook on
High 90 minutes to 2 hours – until
yolks set & look hard boiled. Run a
rubber spatula around edge of eggs to
loosen them from side of bowl. Carefully
remove bowl from crockpot & turn it out
onto a cutting board (use oven mitts – bowl
will be hot). Chop eggs to desired consistency
for your salad. Place chopped eggs in a bowl;
add salt/pepper, mayo, mustard & green onion
tops – stir well.

NOTE: if you use a different size bowl or
crockpot, cooking times & consistency may vary

(recipe: recipesthatcrock.com)

====================

That’s all for now – sunny day out!

Hugs;

Pammie

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