Strawberry Pretzel Dessert

Perfect for any potluck!

2 c. (about 8 oz.) crushed pretzels
3/4 c. butter, melted
3 Tblsp. sugar

Filling:
2 c. whipped topping
1 pkg. (8 oz.) cream cheese, softened
1 c. sugar

Topping:
2 pkgs. (3 oz. each) strawberry gelatin
2 c. boiling water
2 pkgs. (16 oz. each) frozen sweetened sliced strawberries, thawed
Additional whipped topping (optional)

Preheat oven to 350 F.

In a bowl, combine the pretzels, butter, and sugar.  Press into an ungreased 13" x 9" baking dish. Bake for 10 minutes.  Cool on a wire rack.

For filling: in a small bowl, beat whipped topping, cream cheese, and sugar until smooth.  Spread over pretzel crust.  Refrigerate until chilled.

For topping: dissolve gelatin in boiling water in a large bowl.  Stir in strawberries with syrup; chill until partially set.  Carefully spoon over filling.  Chill for 4 to 6 hours or until firm.  Cut into squares; serve with additional whipped topping, if desired.

Yield:  12 to 16 servings

Source:  Taste of Home
Photo Credit:  Taste of Home

Cocktail Meatballs

1 large bag frozen prepared meatballs
1 bottle BBQ sauce
1 jar grape jelly
1 envelope Lipton Onion Soup Mix

Combine all ingredients in crock pot and cook on low for 4 to 6 hours until completely heated through and bubbly.

Light Macaroni Salad

3 cups elbow or salad macaroni (ditalini)
1 can albacore tuna, drained
3 hard-boiled eggs, crumbled
1 cup Miracle Whip Light
3 cups finely diced raw vegetables (cucumbers, tomatoes, celery, carrots, green onions, bell peppers, etc.)

Salt and pepper to taste

Cook macaroni until el dente; rinse with cold water.  Stir in Miracle Whip and refrigerate until remaining salad ingredients are prepared.

Toss chilled macaroni with remaining ingredients and chill thoroughly.

Serves 18

Note: Keeps well in fridge for 5 to 7 days.

Oriental Cabbage

Dressing:
1/2 cup oil
1/4 cup rice vinegar
1/4 cup sugar
flavor packet from oriental-flavored top ramen noodles (reserve raw noodles for salad)
salt and pepper, to taste

Combine above ingredients in leak-proof container at least one day in advance. Shake well. Refrigerate, occasionally re-shaking to blend flavors and sugar.

Salad:
2 tblsp. sesame seeds, toasted and completely cooled
3/4 cup slivered almonds, toasted and completely cooled
1 pkg. raw top ramen noodles, crushed
1/2 bunch green onions, chopped
1 1/2 pkg. shredded cabbage/slaw mix

Mix cabbage/slaw mix with green onions. Just before serving, add sesame seeds, almonds, and noodles. Shake dressing and stir if needed to completely combine sugar. Pour dressing over salad and toss to coat. Serve immediately.

Note: May substitute 1 head green cabbage, 1/2 head purple cabbage, and 2 medium shredded carrots for cabbage/slaw mix.

Only make what you'll eat - this salad does NOT keep well once dressing has been added.

A potluck favorite! Make a double batch, and you still won't have to worry about bringing home leftovers.

Onion Roasted Potatoes

Mmmm mmm good!  A family tater favorite!  I make a double batch of this every time.  We fight over them right out of the oven - and the leftovers (if any) don't last either!

1 envelope Lipton Onion Soup Mix (1/4 cup, or a handful)
8 - 10 medium potatoes, cut into 1" cubes (not peeled)
1/4 cup oil

1-1/2 tsp. kosher salt

1 tsp. black pepper
2 tsp. minced garlic (4 cloves)
2 Tblsp. freshly minced parsley

Preheat oven to 450F.

 In 13" x 9" baking pan, combine all ingredients (except parsley); until evenly coated. Bake uncovered for 45-60 minutes or until potatoes are tender and golden brown.  Halfway through cooking time, flip potatoes with a spatula (being careful not to mash).  Remove from oven and sprinkle/toss with parsley.

Serves 4

Funeral Potatoes

2 - 3 small potatoes, diced
1/4 cup chopped green onions
1 cup cheddar cheese, shredded
1/2 tsp. salt
2 tblsp. margarine, melted
1/8 tsp. pepper
1/2 cup sour cream

Topping:
2 tblsp. corn flakes
1 tblsp. margarine

Cook potatoes in boiling water for about 20 minutes or until done. Set aside. In a bowl combine cheese and 2 tblsp. margarine. Blend in sour cream, green onions, salt, and pepper. Add potatoes and stir lightly. Sprinkle corn flakes on top. Drizzle with 1 tblsp. melted margarine. Bake at 350F for 25 minutes.

A classic Mormon potluck recipe.

Ranch Dip

1 cup lowfat sour cream
1 cup nonfat yogurt
1 pkg. ranch dressing mix

Mix and chill.

From the kitchen of Mary Munoa Pinson.