Monday, April 27, 2009

Strawberry Pretzel Dessert

A blog reader suggested this as I was searching for low fat desserts. I thought it sounded so good so I made it (only the only thing low fat I put in this was the jello. ha!) I topped it with cool whip and I thought it was SO good. I've eaten too much of it already!
  • 2 cups crushed pretzels
  • 3/4 cup melted butter
  • 3 tablespoons sugar, plus 3/4 cup sugar
  • 1 (8-ounce) package cream cheese
  • 1 (8-ounce) container whipped topping
  • 2 (3-ounce) packages strawberry gelatin dessert mix
  • 2 cups boiling water
  • 2 (10-ounce) packages frozen strawberries
  • Whipped topping or whipped cream, to garnish


Preheat oven to 400 degrees F.

For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.

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 until well chilled.

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

To serve, cut slices and serve with a dollop of whipped topping.

Chicken Florentine

I saw this on a Paula Deen episode and thought it sounded good so I made it for my family this weekend. Make sure and drain the spinach WELL - I didn't and it made it a little too liquidy but it was still good! This is another dish that would be great to make and freeze and cook later!


  • 2 (10-ounce) packages frozen chopped spinach
  • 6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
  • 2 (10 3/4-ounce) cans condensed cream of mushroom soup
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 2 cup grated sharp Cheddar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon curry powder
  • Salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup soft bread crumbs
  • 2 tablespoons butter


Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.

Bake uncovered at 350 degrees F for about 30 minutes until bubbly.