Strawberry Pretzel Salad

Strawberry Pretzel Salad is a dessert I hope to see at every picnic I go to.  When it went missing, I figured I needed to learn how to make it.  Last summer, I prepared it for almost every get-together.  Everyone loved it...except my husband.  He seemed to think that sometimes the jell-o topping had a plastic-like quality; he gave a long explanation about how growing up sometimes the jell-o had a skin on it, and he couldn't eat it.  John spent time searching for jell-o making techniques to avoid the plastic film while I slammed pots around refusing to make it again.  After he went to bed, I copied the information he found and noted it in this draft.    After a year break, I made my strawberry pretzel salad; it is almost August, and I haven't  had it all summer. John ate it and asked for a second serving.

This delicious summer picnic staple can be tricky to get right.  Make sure you give your self enough time for cooling and setting up.  Also, make sure you create a smooth cream cheese layer; it will seal the pretzels from the jell-o.  No one wants a soggy crust.

INGREDIENTS:

Crust

• 2 cups pretzels, crushed
• 3/4 cup butter, melted
• 3 T sugar

Filling

• 1 cream cheese (8 oz), softened
• 1 cup sugar
• 1 frozen whipped topping (8 oz), thawed

Topping

• 2 strawberry flavored gelatin (3 oz)
• 2 cups water, boiling
• 2 packages frozen strawberries

DIRECTIONS:

1. Preheat oven to 400 degrees Fahrenheit.  Mix 3 T sugar, crushed pretzels, and melted butter together in a 9 x 13 baking dish.  Press mixture into bottom of dish.  Bake for 8-10 minutes.  Allow to cool.
2. Mix cream cheese and 1 cup sugar well. Fold in the whipped topping.  Spread over the pretzel crust-make sure to cover all the way to the edges to prevent soggy crust.  Chill well.  
3. Put gelatin into large mixing bowl, add boiling water.  Whisk until all powder is dissolved.  Stir in strawberries.  Pour over cream cheese layer.  Cover with plastic wrap.  Refrigerate to set. (I found mixing well and covering in the refrigerator kept the jell-o skin away)

Difficulty: Medium

Time: I make this in parts over the course of a day to allow for proper cooling and setting.

Source:  Almost every recipe I found online was the same

Creamy Lemon Basil Potato Salad

Potato salad, while certainly a picnic and barbecue staple, has never been a favorite of mine.  In fact, I can't think of even one time that I put it on my plate while pursuing the options at a summer get-together.  When I came across The Pioneer Woman's Creamy Lemon Basil Potato Salad recipe, I knew I had finally met my potato salad match.  The basil, lemon, and pesto are just what I needed...the combo makes for a perfectly delicious and light dressing when mixed with a minimal amount of mayo.  This version of the recipe makes enough for a side dish (with a little bit leftover) for my family.  I would double or triple it if making to take to a picnic, where it is sure to be a hit.

INGREDIENTS:

• 1 qt small red or new potatoes (8 or so), cut into quarters (or smaller, depending on the size of the potato)
• 1/4 cup mayonnaise with olive oil
• 1 Tbsp Olive Oil
• 2 Tbsp lemon juice
• 1 tsp pesto
• fresh basil, chopped
• salt and pepper to taste

DIRECTIONS:

1. Bring water to a boil; add a pinch of salt and the potatoes.  Boil for 10-15 minutes or until fork tender.  (Careful not to overcook; you don't want mashed potatoes!)
2. In a small bowl, mix together the mayo, olive oil, lemon juice, and pesto until thoroughly combined.
3. Drain the potatoes and place in serving bowl.  Pour dressing mixture on top and gently stir.  Add chopped basil, salt, and pepper; stir again.

Difficulty: easy

Time: 20 minutes

Source: adapted from The Pioneer Woman's recipe of the same name (click here to see original)