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Wednesday, April 1, 2009
Recipe Strawberry Pretzel Squares
Posted By Priscilla Tsai on Wed, Apr 1, 2009 at 4:35 PM
It usually ain't my thing to do such low-brow recipes that require pre-made packaged mixes and a can of this or a block of that. But this recipe for Strawberry Pretzel Squares has me intrigued. Some recipes call it Strawberry Pretzel Dessert, or Strawberry Pretzel Salad (salad?! I have no idea how this qualifies as a salad...). A crust made of pretzels, sugar and butter is topped with a creamy cream cheese layer, which is then topped with a layer of strawberry Jell-O and strawberries. So strange! Yet the salty/sweet and creamy/crunchy combos sound so good. I think I shall give this a try this weekend.
Here's the recipe if you want to try it too:
Strawberry Pretzel Salad
INGREDIENTS
- 2 cups crushed pretzels
- 3/4 cup butter, melted
- 3 tablespoons white sugar
- 1 (8 ounce) package cream cheese, softened
- 1 cup white sugar
- 1 (8 ounce) container frozen whipped topping, thawed
- 2 (3 ounce) packages strawberry flavored gelatin
- 2 cups boiling water
- 2 (10 ounce) packages frozen strawberries
DIRECTIONS
- Preheat oven to 400 degrees F (200 degrees C).
- Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
- Bake 8 to 10 minutes, until set. Set aside to cool.
- In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
- Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.
Food News Chef's Best
Posted By Priscilla Tsai on Wed, Apr 1, 2009 at 4:21 PM
Charlotte's Chef's Best event, presented by Harris Teeter, was held at the Convention Center Monday night. The culinary fundraiser benefited the Second Harvest Food Bank of Metrolina. Guests were able to meet the Food Network's chef Jeff Henderson and enjoy food from Charlotte's top restaurants and chefs. The menu included dishes such as Serrano Wrapped Asparagus, Tomato Bisque, Fan Roasted Carolina Golden Trout, and Cashew Crusted Bone-in Pork Loin Stuffed with Morel Mushrooms and Dates.
Check out these photos from the event (taken by CL publisher Carolyn Butler).
Food News Food News: April 1
Posted By Tricia Childress on Wed, Apr 1, 2009 at 10:00 AM
* Deejai Thai, 613 Providence Rd. (formerly Salute and Pikes Pharmacy), 704-333-7884, is now open. Owners Jai Budsri (from northeastern Thailand) and her husband Shane Nofziger have several Thai restaurants in Atlanta. Hours: Monday through Friday, 11 a.m. until 3 p.m.; Monday through Thursday 5 p.m. until 10 p.m.; Friday and Saturday until 11 p.m.; Sunday 11 a.m. until 10 p.m. www.deejaithai.com.
Food News Taste of Spring event starts April 3
Posted By Kimberly Lawson on Wed, Apr 1, 2009 at 9:51 AM
Sam’s Club is hosting its first-ever “Taste of Spring.” The three-day event will be held nationwide, and will showcase dozens of menu items perfect for any spring gathering. Guests will discover how they could be saving money this year. For more information, visit www.samsclub.com. April 3, 10:30 a.m.; April 4, 10:30 a.m.; April 5, 10:30 a.m. Free. Sam’s Club, 8909 J.W. Clay Blvd., Charlotte.
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