Strawberry Pretzel Salad


pretzelsalad 010

pretzelsalad 014

Happy Easter! Here is another great recipe to take to an Easter get together.

Re-posting this recipe! Going through some of my old recipes and taking new pictures for them. For some reason when I transferred my domain over some of my images from 2011 got lost in the transfer.

This looks like an easy recipe to make but with the jello being poured on top of the cream cheese mixture all the jello kind of just seeps to the cream cheese. It still looks nice though. No matter what happens to this recipe, I don’t think you can mess it up, and it will still taste good. If you want to lighten up this recipe use 1/3 less fat cream cheese,  light or no fat cool whip and less butter than what this recipe originally calls for! Your family will love it!


pretzelsalad 024


Strawberry Pretzel Salad

Adapted from Paula Deen (via “Paula’s Home Cooking,” Food Network)


  • 2 cups crushed pretzels (You want small pieces, but don’t pulverize them in a food processor.)
  • 3/4 cup melted butter
  • 3 tablespoons sugar


  • 1 (8-ounce) package cream cheese
  • 3/4 cup sugar
  • 1 (8-ounce) container whipped topping


  • 2 (3-ounce) packages strawberry gelatin dessert mix (you can use sugar free if you’d like)
  • 2 cups boiling water
  • 2 (10-ounce) packages frozen strawberries
  • 1 (8-ounce) can crushed pineapple
  • Whipped topping or whipped cream, to garnish

1. Preheat oven to 400 degrees F.

2. For the Crust: Grab a medium bowl, add the pretzels, butter and 3 tablespoons of sugar, and mix them together. Press this mixture into a 9 by 13-inch pan. Bake for 7 minutes. Set aside to cool.

3. For the Filling: In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate for at least 2 hours, until well chilled.

4. For the Topping: In a small bowl, dissolve the gelatin in boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.

5. Serve slices with a dollop of whipped topping.




I saw this posted at Ezra Pound Cake and thought it was weird that it had the word Salad in the title. It looked more like a dessert recipe to me. Whatever… that’s Paula Dean for you! I posted it on my facebook page and lot’s of people said that it brought back memories, of how their mom always used to make that salad. How come my mom never made me this salad?? Boooo hooo!!! :(

This recipe would be great to take to a pot luck for work, a baby shower, bridal shower, and heck even a family reunion! This was so yummy. Ben thought it could have used more pretzels in the crust and I agreed. Whenever I make this again, I’ll probably add 3 cups of pretzels. I did use light cool whip, light cream cheese, and half the amount of butter that the recipe called for.

Strawberry Pretzel Salad


Any type of sandwich is better on a bagel, especially a BLT sandwich. Plain old bread for sandwiches can be pretty boring too. Why not change it up a bit and use a bagel instead? There was no mayonnaise in the house, but I had a container of Philadelphia Chive Cream Cheese. I believe that may be my new mayo whenever I make a BLT sandwich. Bagels are kind of pointy, but Thomas Bagel Company makes bagel thins for only 3 points. Everything bagels make good sandwiches too. I really really want some lox now. :)


Servings: 1

Points Plus: 9

1 Thomas Bagel Thin

2 strips of bacon

2 slices of tomato

1 lettuce leaf

2 tablespoons of Philadelphia Chive Cream Cheese


Toast the bagel. Spread with Philadelphia cream cheese. Top with 2 slices of bacon, tomato, and lettuce. Enjoy.

Chicken Tamale Casserole

Ben and I tried tamales this weekend at the lake for first time. They were so good too. If you’ve never had a tamale before, it’s kind of like an enchilada but it’s cooked in the corn husk. You make the dough out of masa harina and stuff it with ground beef, chicken, beans, whatever you like. Then you roll the dough and beef mixture together using the corn husks and steam that for additional 50 minutes. Sounds complicated right?

I wanted to try making them at home and I found this recipe. It had 322 reviews on This recipe almost reminded me of the Bubble Up Enchilada recipe that’s been really popular on this site. The corn muffin mix would be the biscuit part and you just top it with whatever kind of protein you like. Like chicken for instance. I think after making this recipe, I’m going to try making my own tamales one time, this recipe didn’t really live up to it’s name.

I leave you with a beautiful picture of the sunset this weekend.

Calories: 354, Fat: 14.1, Carbs: 36.3, Fiber: 2.5, Protein: 18.9
Points Plus: 9 (cut into 8 equal size portions)

Servings: 8

Ingredients from Cooking Light

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided $
1/3 cup fat-free milk $
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray $
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream


1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

I signed up for Weight Watchers today. I tried losing the weight by myself but it didn’t work. My goal is to lose at least 20 pounds so I can stop taking my blood pressure medication. Wish me luck! :)

Late Night Pasta

If you ever thought pasta carbonara was intimidating to make, then you’re in luck. I have tried making pasta carbonara before, but the eggs always ended up scrambling because the pan was too hot or something.

Cooking a fried egg to put over the top of the pasta is MUCH easier. All you have to do is wait for the egg whites to get cooked through and the yolk should still be runny. It’s quiet heaven, cutting into the egg and getting a combination of the pasta and bacon together. Just remember to save the pasta water, that’s the part I always forget sometimes! I’d kind of like one of those pasta pans that you keep in the big pot of boiling water while the pasta is cooking. That way, the pasta water won’t get dumped down the drain and you won’t forget it. I’d make this again anytime.

I used cooking spray to cook the fried eggs and reduced the amount of butter used. There’s enough here for 3 servings actually. You can opt to leave out the butter completely if you’d like because the pasta water makes the sauce pretty creamy. I used about a tablespoon for ours to make it a little richer. :)

Servings: 3

Points Plus: 9 (figured using the WW calculator on their website)

Ingredients from Martha Stewart

6 ounces thin spaghetti or tagliolini
3 pieces applewood smoked bacon, thinly sliced into 1/4-inch-thick pieces
1 1/2 teaspoon coarsely cracked black pepper, plus more for serving
1/2 cup onion, chopped
1/2 clove garlic, minced
1 cup freshly grated Parmesan cheese
4 tablespoons unsalted butter
2 large eggs
1 tablespoon chopped flat-leaf parsley
Coarse salt


Bring a large pot of salted water to a boil; add pasta and cook for 8 minutes.

Meanwhile, place bacon in a large skillet over medium heat. Cook, stirring occasionally, until crisp, 3 to 4 minutes. Add onion and 1/2 teaspoon black pepper; cook, stirring until onion softens, 2 to 3 minutes.

While onion is cooking, heat 1 tablespoon butter in a small skillet. Carefully crack eggs into skillet and cook until whites are just set. Remove from heat and keep warm.

Add garlic to skillet with bacon and onion and stir to combine. Add 1/4 cup pasta cooking liquid to skillet; drain pasta and add to skillet. Add remaining 3 tablespoons butter and reduce heat to low. Add cheese and toss until melted and sauce is well combined.

Divide pasta evenly between two serving bowls; top with fried egg and season with pepper. Serve immediately.