Raspberry Pretzel Salad

I just made this last night and it was so yummy I wanted to share!!! Raspberries, cream cheese, cool whip and pretzels. WOW! This was so delicious! The pretzels added the perfect addition. This is a must try recipe!

Raspberry Pretzel Salad

Ingredients:

Layer 1-

2 cups of pretzels (crushed)

1 1/2 cubes of butter or margarine melted

3 T sugar

Combine crushed pretzels, butter and sugar. Bake and 400 for 10 min. Refrigerate for 2 hours.

Layer 2-

8 oz. cream cheese (softened)

8 oz. cool whip (softened)

3/4 cups of sugar

Cream together cream cheese, cool whip and sugar. Pour on top of Pretzels and refrigerate for 1 1/2 hours.

Layer 3-

1 pkg Raspberry Jell-O (Lg box)

2 cups of boiling water

1/4 cup of cold water

2 packages of frozen raspberries or fresh raspberries ( I got 2 small cartons of fresh raspberries and used a potatoe musher and mixed them up a little bit!) You could use strawberries, mixed berries.

Mix together Jell-O and water. Pour into large bowl and mix in the raspberries. Pour on top of cream cheese mixture and refrigerate until Jell-O is hard.

Taco Soup

• 1 lb. ground beef and seasonings pepper, salt, onion powder, garlic powder
• 1/3 package Taco seasoning {this shows how extra lazy I am, you can make your own taco seasoning}
• 1 1/2 cups of frozen corn
• 1 can of basil, garlic & Oregano diced tomatoes
• 1 can of any kind of diced tomatoes
• 1 small can tomato sauce
• 1/2 cup of water or more depending on consistency
• 1 can of red or kidney beans drained and rinsed
• 1 can of black beans drained and rinsed

TO GARNSIH

• shredded cheddar cheese
• Fritos/chips
• sour cream
• green onions

1. Brown and season ground beef with pepper, salt, onion powder, and garlic powder the ground beef and drain. Add everything else except the frozen corn.

3. Let cook for 1.5 hours then add corn cook for 30 more minutes, that is eat so easy and very yummy!! At first it looks really thick but it will cook down

5. Garnish with all the toppings!

Cornbread

These are so yummy! I love to make them into muffins they are much easier to eat! Good with any soup!

Ingredients

• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk (if you don’t have buttermilk use milk and cut back 2 tablespoons and use lemon juice instead)
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.