Mix crumbs, butter and 3 tablespoons sugar; press in pan. Bake for 10 minutes at 350\u00b0.
Cool.
Cream the cream cheese and sugar until smooth.
Spread on pretzel crust.
Dissolve jello in hot water; add frozen raspberries.
Let stand until thick and pour over top.
Let set.
In large skillet, heat oil over medium hat. Add mushrooms, cook 5 minutes or until softened. Add raspberry dressing and vinegar,boil 1 minute. Season with salt and pepper.
Place spinach,raspberries an pecans in salad bowl or arrange on idividual salad plates. Toss with warm dressing or spoon over salad. Sprinkle blue cheese on top.
Serve immediately.
I have a recipe for Raspberry vinaigrette in my Salad Cookbook.
13x9 inch pan. Bake for 10 minutes. Cool completely.
Combine pretzels and butter.
Pat in 9 x 13-inch pan.
Bake at 400\u00b0 for 8 minutes.
Cool.
Combine pretzels, 1/2 cup sugar and butter; mix well.
Press into bottom of a 13 x 9-inch pan; bake at 350\u00b0 for 5 to 7 minutes. Mix cream cheese and rest of sugar; cream well.
Fold in whipped topping; spread on cooked crust.
Mix gelatin with water.
Add raspberries; mix well.
Spread on top of whipped topping mixture. Refrigerate.
Cut into squares to serve.
For Chimichangas: Place 1 candy bar
way from heat to steep for 4 days, shaking it every
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
For the chickpea salad, place the chickpeas in a
lastic wrap and let stand for 5 mins or until the
ea salt and set aside for 30 mins. Rub off excess
For the cucumber salad, mix the vinegar and sugar