\"Glue\" together the stems of two mini candy canes with the icing.
Glue a third candy cane to the other two stems so you form a tripod.
Let dry thoroughly (let icing harden).
Place upside down so the curve of the candy canes is the base.
Add a place card with your guests name so they know where to sit or any small sign with whatever you want to say.
Repeat and make more as needed.
ish from refrigerator and top with Jello and strawberries. Cool until
ase and two long sides with foil or parchment paper, extending
Dissolve Jell-O in water.
Add strawberries and put in refrigerator to thicken.
Break pretzels.
Mix brown sugar and margarine, then add pretzels.
Put in a 9 x 13-inch dish; pack to bottom.
Cook at 350\u00b0 for 10 minutes.
Cool thoroughly.
Mix cream cheese and sugar.
Blend in Cool Whip.
Spread on cooled pretzels and top with fruit mixture.
Keep in refrigerator.
This can be used as a salad or dessert.
You can substitute raspberry Jell-O and raspberries or peach or any other fruit combination.
e at a time, beating with a spoon after each addition
*prep candy molds with pam or any non-stick
ange slice, gluing it down with some frosting. This will be
Mix dill weed, lemon, pepper, garlic powder and dressing mixes and shake in bag with pretzels.
Pour oil and hot sauce over pretzels.
Mix well.
Bake at 300\u00b0 for 10 minutes.
Stir and bake 10 more minutes.
Cool and keep in airtight container.
Preheat oven to 275\u00b0F.
Mix oil, garlic salt, onion salt, Hidden Valley dressing in a bowl with pretzels to coat pretzels.
Bake for 15-25 minutes at 250\u00b0F stirring several times.
Remove from oven to cool, stirring frequently until cool and well coated with the dressing.
I sometimes add extra kosher salt to this as well as some cayenne pepper for added zing.
Melt butter in pan, add sugar and mix well.
Add pretzels and mix well. (Keep 1 cup for topping.)
Put remainder in long casserole dish.
Fold cream cheese, powdered sugar and Dream Whip together, spread half of mixture on pretzels;
spread cherry pie filling over this and repeat.
Mix pretzels, margarine and sugar in a pan and bake at 350 degrees for 10 min.-let cool.
Cream sugar and softened cream cheese together.
fold in cool whip.
pour on top of pretzels.
refrigerate for several hours.
Topping:
Dissolve Jello in water -- let cool.
add strawberries.
let jell slightly and pour on top of cream cheese.
refrigerate until firm.
PAN SIZE: 13x9.
Melt margarine.
With whisk, combine dressing and margarine. Toss with pretzels.
Place on cookie sheet.
Bake at 250\u00b0 for 40 minutes.
Stir every 15 minutes.
Cool; place in sealed container. Enjoy!
Beat milk and dry pudding mixes with wisk for 2 minutes or until well blended. Gently stir in half the whipped topping and all but 3 T of the candy.
Spoon into the crust.
Top with remaining whipped topping and candy. Drizzle with chocolate. Serve immediately or refrigerate until ready to serve.
nd vanilla in a bowl with wire whisk until smooth.
Mix ingredients together and toss with pretzels.
Toss each hour until dry.
Keeps well in Ziploc bags.
Mix oil and dressing. Toss with pretzels. Toss every 15 minutes until liquid is gone.
Preheat oven to 350.
Combine 8 candy bars and 1/2 cup butter in saucepan.
Melt over medium heat.
Cream remaining 1/2 cup butter with sugar.
Sift flour and soda.
Add flour alternating with buttermilk.
Stir until smooth.
Add melted candy and mix well.
Stir in vanilla.
Pour into greased and floured Bundt pan.
Bake for 70-75 minutes.
Cool then frost.
For icing, melt candy bars with butter.
Add sugar and vanilla.
Blend in just enough milk to make a spreading cocsistency.
Mix oil, lemon pepper, dill weed, garlic pepper, and Hidden Valley Ranch Dressing in a small mixing bowl.
Mix with pretzels in a large bowl.
Stir well, cover and let stand 24 hours.
Stir well.
Line cookie sheet with pretzels. Set Hershey's Kiss on top of each pretzel. Bake at 200\u00b0 in oven for 3 to 5 minutes, until Kiss is soft enough to put M&M on top of. Cool in freezer 1 to 2 minutes.
Place broken pretzels in
a 13 x 9 x 2 Pyrex dish and pour melted butter over the top.
Bake for 10 minutes at 350 degrees, stirring twice, let cool.
Cream together cream cheese, sugar and Cool Whip, use to cover pretzel layer completely.
Dissolve jello in
water.
Stir in fruit as Jello begins to congeal, then pour over second layer.
Chill until completely set.