Strawberry Pretzel Dessert

I found this recipe on a friends blog and couldn't wait to try it! I'm so glad I did.  Its super yummy.  I want to try it with a few different flavors.  I think it would make a super yummy crust for Cheese Cake too.  



Strawberry Pretzel Dessert

Crust:

2 2/3 cups pretzel sticks, finely chopped (1 bag)

3 Tbsp. sugar

3/4 cup butter, melted

Cream sugar and butter together. Add pretzels. Mix well and Press into a 9X13 dish. Bake at 350 degrees for 10 minutes. Let cool.

Middle Layer:

1 (8 oz.) container cool whip

1 cup sugar

1 (8 oz.) cream cheese, softened

Mix together and carefully spread on cooled crust. (don't lift spatula, or it will pull up the pretzel crust)

Top Layer:

1 (6 oz.) package strawberry jello

2 cups boiling water

1 pint frozen (or fresh) strawberries, thawed and chopped

Dissolve jello in water. Chill until partially set. Add strawberries. Pour on top and chill until firm

Monkey Bread

This has got to be one of my families favorite treats.  It's so easy to make and so delicious! I found this recipe online somewhere, and then changed it to our tastes.  I've made it with refrigerated biscuits and Rhodes rolls, and the rolls are so much better! Also, you want to make sure to have a bundt pan.  It just doesn't bake evenly without one.

Monkey Bread

about 15 Rhodes rolls thawed

1 Cup packed brown sugar

1 1/2 sticks butter (3/4 Cup)

1/2 Cup white sugar

2 tbsp cinnamon

3/4 cup chopped pecans (optional)

Grease bundt pan and pour half of the chopped pecans in the bottom of the pan. Mix white sugar and cinnamon in a small bowl. Break rolls into 1/3-or 1/4 pieces and coat with the cinnamon/sugar mixture. Place evenly in the bundt pan until it is half full. Sprinkle the rest of the pecans on top, allowing them to fall between the pieces of dough.

In a sauce pan, melt butter and add brown sugar over medium heat. Boil for one minute and pour over the layered dough.

Bake at 350 degrees for 35 minutes.  Let cool for 10 minutes and turn upside down onto a plate. Pull apart and enjoy!

Mohaffe's Mooshey Brownies

I have to admit, I have never made homemade brownies before in my life. I was always too intimidated to try it.  And making them from the box was so easy. I am so glad that my viewers asked for a brownie recipe.  It encouraged me to try something new.  I took them to a family dinner and asked everyone to be honest on what they thought of the brownies.  Everyone loved them and thought they were delicious. Some even said that they are the best brownies they have ever tasted!  I'd say we have a winner people!

I got this recipe from a friend of the family. I'm not sure where she got the name from.  I loved these brownies. I have to say the recipe looked a little complex at first but it was super easy to make.  There are a few steps to it, but don't let it intimidate you. They are actually really simple. I didn't add chocolate chips or nuts to mine. I don't think I will ever make brownies from a box again! I am sold on homemade brownies. The flavor is 10 times better than even the best boxed ones out there.

Mohaffe's Mooshey Brownies

Mix:

2 C. Sugar

1 1/4 C. Flour

1/2 C. Cocoa

1 tsp. Salt

1 tsp Baking Powder

set aside.

In another bowl combine:

2 cubes melted Butter

1 tsp. Vanilla

4 whipped eggs

Fold liquid mixture into the dry mixture until combined.  Mixture will be lumpy. (at this point you can also add in a bag of chocolate chips or nuts if you want.)  Pour into a 9 x 13 greased pan.

Mix

1 (8 oz) pkg Cream Cheese

1/2 c. Powdered Sugar

2 Tbsp. milk

Dot on top of brownie mixture, then swirl with knife.  Bake at 350 degrees for 25-35 Minutes .

Tip: the best way to see if the brownies are done is to insert a toothpick into the center of the brownies. If it comes out clean. They are done.

Tip: to cut brownies, the best way is to use a cheap plastic knife. It gives it a nice smooth cut without making it crumble.

Grape Salad

It's salad week here at Mommy's Kitchen Creations!  I've got some super yummy selections for you this week. I've got a wide variety of salads for you all.  Today's recipe comes from my dear mother.  She used to make this Grape Salad for dinner parties. We even had it at my sisters wedding.

The number one key to this recipe is to choose FIRM red seedless grapes.  Mushy grapes are disgusting in this dish! So make sure to pick through and get all of the mushy ones out. Also take out all of those little stems that like to sneak in. The second key to this dish, is to soften the cream cheese to room temperature. Make sure beat it by itself and then beat in the other ingredients. Every time I add everything all at once... the cream cheese end up lumpy. I'm not sure why but it does. 

Grape Salad

1 (8 oz) package cream cheese (softened to room temp)

1 jar of marshmallow cream

1 (8oz) tub of cool whip

1 bag of firm purple grapes (de-stemmed)

With an electric mixer, blend cream cheese well. Add marshmallow cream and cool whip. Mix together and fold in grapes. Serve as a side dish or a dessert.