From the 'Burg to Your Kitchen

Summer cookout season is here! My sister Julie and I recently bought a home and are finally getting to have our extended family over for the first party of the season. This inspired me to give two recipes that we get to serve at our first party!

Strawberry Pretzel Dessert

When I think of this recipe, I think of my old co-worker Nancy Bookhammer, who was our cook at the daycare facility where I work. We had so many fun memories cooking in the kitchen and lots of conversations. I’m glad she still comes to visit some days so this recipe is a little ode to her!

Ingredients:

2 cups crushed pretzels

3/4 cup butter, melted

3 Tbsp. sugar

Filling:

2 cups whipped topping

1 package cream cheese, softened

1 cup sugar

Topping:

2 packages (3 oz.) strawberry gelatin

2 cups boiling water

2 packages (16 oz.) frozen sliced strawberries, thawed

Directions:

In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9 baking dish. Bake at 350 degrees F for 10 minutes; cool on a wire rack.

For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled.

For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries, chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares.

Peanut Butter Chocolate Dessert

Ingredients:

20 Oreo cookies, divided

2 Tbsp. butter, softened

1 package – 8 oz. cream cheese, softened

1/2 cup peanut butter

1 1/2 cups powdered sugar, divided

1 carton – 16 oz. Cool Whip, thawed and divided

15 miniature peanut butter cups, chopped

1 cup 2 percent milk

1 package – 3.9 oz. instant chocolate fudge pudding mix

Directions:

Crush 16 cookies; toss with the butter. Press into an ungreased 9 in. square dish, set aside. In a large bowl, beat the cream cheese, peanut butter, and 1 cup powdered sugar until smooth. Fold in half of the whipped topping. Spread over crust; sprinkle with peanut butter cups.

In another large bowl, beat the milk, pudding mix, and remaining powdered sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.