Crush pretzel sticks to peanut consistency.
Add butter or margarine and 3 tablespoons sugar.
Mix together and pat into a 9 x 13-inch pan.
Bake at 400\u00b0 for 8 minutes.
Let cool.
Crush pretzels.
Add 2 teaspoons sugar.
Melt butter in a 9 x 13-inch glass baking dish.
Press pretzel mix into butter.
Bake at 325\u00b0 for 7 minutes.
Cool.
Mix pretzels, oleo and 2 tablespoons sugar.
Bake in 9 x 13-inch pan at 400\u00b0 for 8 minutes.
Mix cream cheese, Cool Whip and 1 cup sugar and put on cooled pretzels.
Refrigerate.
Mix jello, boiling water, cold water and strawberries and when cool pour over Cool Whip.
Refrigerate until set.
It's rich, you may want to serve as a dessert!
Mix pretzels and margarine in 9 x 13 pan.
Bake 10 minutes at 350\u00b0.
Beat cream cheese, powdered sugar and egg.
Fold in 8 ounce Cool Whip.
Pour over pretzel mix and cool.
Dissolve jello in 2 1/2 cups boiling water.
Add frozen raspberries.
Cool and pour over top.
Refrigerate.
Melt margarine; crush pretzels and add sugar.
Mix and spread in a 9 x 12-inch baking dish.
Bake in 350\u00b0 oven for 15 minutes. Cool.
Melt butter and add 2 tablespoons sugar and pretzels.
Spread on bottom of 9 x 13-inch pan.
Bake at 400\u00b0 for 8 minutes.
Let cool.
Mix cream cheese, Cool Whip and 1/2 cup sugar; spread on top of baked pretzels.
Dissolve jello in 2 cups hot water; add strawberries and mix well.
Refrigerate.
When it starts to set, pour over cream cheese mixture.
Refrigerate.
Mix pretzels, 3 tablespoons sugar and melted butter.
Press in bottom of 9 x 13-inch pan.
Bake at 400\u00b0 for 7 minutes.
Let cool. Spread 2 cups powdered sugar, Cool Whip, cream cheese and mini marshmallow mixture over pretzels.
Pour strawberry jello and strawberries and water mixture over white layer.
Chill until firm.
Crust:
Cream 3 tablespoons sugar and margarine.
Add pretzels and press into 9 x 13-inch pan.
Bake at 350\u00b0 for 10 minutes.
Let cool completely.
Mix melted butter and crushed pretzels.
Press into a glass 9 x 13-inch pan.
Bake for 10 minutes; refrigerate to cool.
Mix crushed pretzels, margarine and 3 teaspoons sugar in the bottom of a 9 x 13-inch baking dish.
Bake at 400\u00b0 for 8 minutes. Cool.
Prepare jello mixture and set aside (slightly jelled).
Mix sugar and margarine; add pretzels.
Press into 9 x 13-inch pan and bake 10 minutes at 350\u00b0.
In bowl, blend cheese, sugar and Cool Whip.
Over layer of cooled pretzels, spread cheese mixture and carefully top with jello mixture.
Refrigerate.
oat in marinade. Cover; refrigerate for 3 hours or overnight.
For the radish salad, combine the radish, onion and salad greens in a medium
For the chicken meatballs, place the
ith plastic wrap and refrigerate for 15 mins to marinate.
For the fritters, mix cheeses, egg
o coat. Cover and refrigerate for 2 hours.
Meanwhile, combine
Place seasoned flour, eggs and combined breadcrumbs and nuts in 3 separate bowls. Dust chicken in flour, shaking off excess. Dip into egg then breadcrumb mixture. Refrigerate for 5 mins.
Heat oil in a large skillet on medium heat. Cook chicken for 3-4 mins each side until golden and cooked through. Drain on paper towels.
For the asparagus salad, toss lettuce, asparagus and Parmesan cheese in a large bowl. Whisk oil, vinegar, mustard and honey in a small bowl. Drizzle over salad; toss to coat. Serve chicken with salad.
oil on high heat. Boil for 10 mins or until the
hill, covered, for 15 mins.
For the couscous salad, prepare couscous in