Strawberry Pretzel Pie

This week's dessert brought to you by Amanda.

It didn't really have a name but I made one up, this is perhaps my new favorite dessert.

Strawberry Pretzel Pie

Ingredients:

crust:

2 cups crushed pretzels

1 1/2 sticks of butter

3 Tbsp sugar

Filling and topping:

2 8 oz cream cheese, softened

1 container cool whip

1 cup sugar

2 cups water

1 box strawberry jello

16 oz frozen strawberries (or fresh but frozen work best)

To make crust:

1. Melt butter in microwave

2. mix in pretzels and sugar

3. press into bottom of 9x9 pan or similar

4. bake at 350 degrees for 10 minutes, cool

Filling:

5. mix cream cheese, 1 container cool whip and 1 cup sugar

6. layer on top of baked crust

Topping

7. boil 2 cups water

8. sir in 1 box of jello and strawberries

9. pour on top of filling

10. let dessert set for 3-4 hours - or if you're pressed for time place it in the freezer for and hour and it seems to taste just as yummy

Enjoy with a friend because desserts with friends cut the calorie count in half ;)

Yellow Squash Muffins

Yellow Squash Muffins

ingredients:

2 lbs yellow squash, about 8 med.

2 eggs

1 cup butter melted

1 cup sugar

3 cups flour

1 Tbsp plus 2 tsp baking powder

1 tsp salt

Preheat oven 375 degrees

1. wash squash thoroughly, trim off ends, cut into 1 inch slices

2. cook squash in a small amount of boiling water until tender, about 15-20 minutes

3. Drain and mash squash and measure into 2 cups

4. Combine squash, eggs and butter, set aside

5. Combine remaining ingredients in a large bowl and make a well in the center

6. Add squash mixture and stir until moistened

7. Spoon into greased muffin pans, fill 3/4 full

8. bake for 20 minutes

enjoy with tons of butter and a large glass of milk

Margarita Pizza

This week our Psalms Bible study made this delicious meal together.

Brought to you by Gabrielle.

Margarita Pizza

Ingredients:

1-2 pizza crusts (we like Publix pizza dough)

1 jar pizza sauce

16 oz mozzarella cheese

4 cloves minced garlic

10 basil leaves

itlaian seasoning

2 big tomatoes

Parmesan cheese

red pepper

1. roll out the dough

2. top with sauce, seasoning and garlic

3. slice tomatoes super thin and place 1 tomato on top of sauce

4. shred cheese and top pizza with cheese

5. place whole basil leaves on top of cheese

6. top with remaining sliced tomato

7. bake according to dough directions

8. cut and enjoy

We ate ours this week with a nice salad with a fresh cucumber from my garden :)

Fancy Mac-n-Cheese

This weeks meal brought to you by Elizabeth.

You'll never go back to plain 'ol mac-n-cheese.

Fancy Mac-n-Cheese

ingredients:

2 boxes of bow-tie pasta

6-8 slices of bacon

2 cups heavy cream

2 cups Gouda cheese, grated

1 large onion

salt and pepper

parsley

butter

chicken- 3 boneless, skinless breasts (optional)

1. Braise chicken breasts and slice into think strips

2. cook pasta according to package

3. fry bacon on stove top, remove bacon and set aside

4. dice up onion and saute in bacon grease, we prefer the onion a little crisp- while cooking onions chop bacon into bite size pieces

5. in a large stock pot combine onions and bacon

6. stir in cream over med-heat until bubbling begins

7. slowly add grated cheese, stir until smooth

8. add cooked chicken and pasta, mix until sauce coats everything

9. serve and enjoy :)

We made this the 3rd week of our Psalms Bible study along with this dessert.

To see week 2 recipe go here. (link up soon)

To see week 1 recipe go here.

Peanut Butter Brownies

Peanut Butter Brownies

Peanut Butter filling ingredients:

6 ounces of softened cream cheese

1/2 cup Peanut Butter

1/4 cup sugar

1 egg

2 Tbsp milk

Brownie ingredients:

1 cup (2 sticks) butter or margarine

2 cups sugar

2 tsp vanilla

3 eggs

3/4 cup Cocoa

1-1/4 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

1 cup chocolate chips

1. Heat oven to 350 degrees, grease a 13x9 inch pan

2. Prepare peanut butter filling by mixing all the PB ingredients in a small bowl until smooth and creamy, set aside

3. Place butter in microwave safe bowl and melt

4. Stir sugar and vanilla into butter

5. Add eggs one at a time, beat well with spoon after each addition

6. Add cocoa, beat until well blended

7. Add flour, baking powder and salt, beat well

8. Stir in chocolate chips

9. Remove 1 cup of the batter, pour remaining batter into prepared pan.

10. Spread peanut butter filling over top

11. Drop reserved batter by teaspoonfuls over filling

12. Using a knife, gently swirl through top layers for marble effect

13. bake 35-40 minutes or until a wooden toothpick comes out clean

14. Cool on rack, cut into yummy pieces, enjoy with milk or your favorite coffee

15. Share a piece with a friend

We ate this along with Fancy Mac-n-Cheese n the 3rd week of our Psalm Bible study.

Chicken Club Brunch Ring

1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh parsley, snipped
1 tablespoon onion, finely chopped
1 (10 ounce) can white chicken meat, drained and flaked
4 slices bacon, crisply cooked, chopped
1 cup finely shredded swiss cheese
2 (8 ounce) packages refrigerated crescent dinner rolls
1 -2 large plum tomato, thinly sliced
1 medium red bell pepper
2 cups shredded lettuce
Change Measurements: US Metric

Directions:
Prep Time: 20 mins

Total Time: 45 mins

1 Preheat oven to 375°F.
2 In a bowl, combine mayonnaise and mustard.
3 Snip parsley.
4 Chop onion.
5 Add parsley and onion to mayonnaise mixture; mix well.
6 In a 2 quart bowl, flake chicken with a fork.
7 Chop bacon.
8 Add bacon, 3/4 cup swiss cheese, and 1/3 cup of the mayonnaise mixture; mix well.
9 Unroll crescent dough, separate into 16 triangles.
10 Arrange triangles in a circle on a 13-inch baking stone with wide ends of triangles overlapping in the center and points toward the outside (there should be a 5-inch diameter opening in the center of the stone).
11 Scoop the chicken mixture evenly onto widest end of each triangle.
12 Bring outside points of triangle up over filling and tuck under wide ends of dough at center or ring (filling will not be completely covered).
13 Slice tomatoes, cut slices in half.
14 Place 1 tomato half over filling between openings of ring.
15 Bake 20 to 25 minutes or until deep golden brown.
16 Remove from oven, immediately sprinkle with remaining 1/4 cup swiss cheese.
17 Using a v-shaped cutter, cut around bell pepper.
18 Separate halves; remove membrane and seeds.
19 Fill with remaining mayonnaise mixture; place in center of ring.
20 Arrange lettuce around the pepper.

We made this the first week of our Psalms Bible study.