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This classic sweet/salty strawberry dessert can be enjoyed year-round since it calls for frozen strawberries.
Preheat oven to 400 degrees. In a mixing bowl, combine pretzel bits, 2 Tbsp. sugar, and melted butter. Mix well. Pat mixture into the bottom of a 9x13 baking dish. Bake for 12 minutes. Remove from oven and cool.
In a large mixing bowl, combine strawberry gelatin and boiling water, stirring until the gelatin dissolves. Add strawberries. Chill in refrigerator 15-20 minutes until partially set. In a medium mixing bowl, beat together cream cheese, lime zest, remaining sugar, vanilla, and almond extract. Gently fold in whipped topping (or whipped cream). Spread mixture evenly over the pretzel crust. Pour partially set gelatin mixture over the cream cheese layer. Chill overnight. Garnish with additional whipped topping/cream and sprinkle with crushed pretzel, and if in season, fresh strawberries. Serve chilled.
Submitted by Eileen Hundt
These muffins are fun, tasty, and are meant to be served warm so that the biscuit pieces can be easily torn apart and eaten with your fingers! These little babies melt in your mouth and are deliciously sticky and gooey. While they are baking, the butter and sugar melts together creating a caramelly glaze. They are sweet and cinnamony and the glaze melts into all the cracks of the muffins. Be sure to give these a try, they are very addicting and so easy to make!
Preheat oven to 350 degrees. Spray 2 muffin tins with non-stick cooking spray.Cut each biscuit into quarters. In a bowl, mix together the brown sugar and cinnamon. Melt the butter in a separate bowl. Working with one at a time, roll each biscuit quarter into butter, and then roll in the cinnamon and sugar mixture. Place 5-6 biscuit quarters into each muffin space in the tin.
Bake 12-15 minutes. Cool for 5 minutes in the muffin tin. Remove and drizzle each muffin with the glaze.Perfect for a chilly fall morning breakfast!
From Marta Dixon’s Copper Kettle Cookbook
We’re sure you’ll agree with us, after making and tasting this fudge, it’s positively the richest, creamiest, most delicious fudge you’ve ever tasted! It makes a wonderful gift for friends. A taste of this super fudge will bring back great memories of Mackinac Island fudge.
Mix together 4 ½ C granulated sugar, 1 tsp. salt, 1 stick of butter, 1 large can of evaporated mil, and gently boil for 8-10 minutes. (Be sure to start timing after the fudge mixture has reached a full gentle boil). Remove from heat and add 1 12-ounce package of semi-sweet chocolate chips, 4 German sweet chocolate pieces, 1 large Hershey bar (either with or without almonds) about 1 ½ pints marshmallow cream, 2 tsps of vanilla extract, 4 C. of chopped nuts (walnuts are my favorite). Mix quickly with a large spoon until thoroughly blended. Pour into buttered pans. Cool several hours before serving. (Makes several pounds of fudge – can be stored in refrigerator).
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