Strawberry Pecan Pretzel Salad

The fact that this is called a 'salad' would explain a lot about me.  There are much prettier pictures around the net, but the fact that I remembered to take a picture at this stage in my life was a win.  This is like one of my favorite strawberry desserts I've been making for years, but it adds pecans, and is all mixed together instead of layered (which can be a bugger).  This recipe can from thegunnysack.  

It's a great sweet dessert for summer, or a great 'salad' if you are willing to stretch the word.  I am.  

Strawberry Pecan Pretzel Salad

Ingredients:  1 c. crushed pretzels, 1/2 c. chopped pecans, 3/4 c. brown sugar, 3/4 c. butter (melted), 3 c. strawberries (diced), 8 oz cream cheese (softened), 1/2 c. sugar, 1 t. vanilla, 3 c. cool whip

Instructions:  

1.  Mix together the crushed pretzels, chopped pecans, brown sugar and melted butter.  

2.  Spread the mix on a large baking sheet with sides.  Bake at 400 for 7 min.  Cool and break into small pieces.  Set aside.  

3.  Beat together cream cheese, sugar, and vanilla.  

4.  Fold in the cool whip.  Cover and place in the fridge to chill.  

5.  Before serving stir in the strawberries and pretzel mix.  

Strawberry Crinkle Cookies

These are the easiest cookies in the world to make, and they really are delicious.  My friend made some lemon crinkle cookies recently and  a watching audience is the only reason I didn't take the whole plate.
Last week I helped host a shower and we wanted to have a bunch of pink cookies for dessert, so this was one I made to add to the mix.
All you need is a box of cake mix, an 8 oz tub of whipped topping, an egg, and a bowl of powdered sugar.
Mix the cake mix, tub of whipped topping, and the egg.  Make balls (it's pretty sticky) and roll each one in powdered sugar (each ball should be about 1 T.).  Place the cookies on a greased cookie sheet.  Bake at 350 for ten minutes.  You should be able to get 32 out of your batch....or 31 if your lab sneaks one off the tray before it goes in.

Homemade Jam

     I'm working through the 'easier' things on my 40 before 40 list right now.  Some things are simple, but I've never taken the time to try them out....like canning.  I've always wanted to can something, in particular, jam.  I didn't take this through the whole process of boiling this and sealing the jar b/c my plan was to A)  See if it was worth preserving.  B)  Eat it quickly. 
     Having made this recipe, I will definitely make more and boil it to seal the jar so I have jam past the strawberry season.  I don't think I've ever had homemade jam, but....now I'm not sure I can ever go back to the store.
     I found this recipe at allrecipe.  I used the one with the fewest ingredients (and no gelatin).  See that foam at the top?  You can skim it off if you want-it's just air bubbles.  But....you do you.  The below recipe makes about 3 jars of jam, but I halved the recipe to start with....because there is nothing worse than three jars of grossness, but....having made it.....I'm going to go cut up the rest of my strawberries....and there will be gifts in the future for some of my friends.

Strawberry Jam

Ingredients:  2 lbs of strawberries (4 cups total of crushed strawberries), 4 c. of sugar, 1/4 c. lemon juice.
Instructions:
1.  Hull and roughly chop up strawberries.  Crush with a pastry cutter until the larger chunks are crushed and it's mostly juice.
2.  Add strawberries, sugar, and lemon juice to a pan.  Stir on low until combined until the sugar is dissolved.
3.  Bring to a rolling boil.  Stir frequently.  Allow jam to get to 220 degrees (I used a candy thermometer).  This took a few minutes (10 min), and the process helped break down the strawberries even more.
4.  Use a funnel to pour into hot (sterile) jars.  Leave 1/4-1/2 inch at the top.  Wipe off liquid from the top before adding the seal.
5.  Place in fridge if you are eating right away, or prepare in a water bath if you are saving these for later.
*Mine is a little runny, but it taste sooooo good.  I read to test to see if it's ready to gel, place a plate in the freezer.  After 10 min of boiling, place a teaspoon of jam on the plate.  Return to the freezer for 1 minute.  Pull out and run your finger through the middle.  If it doesn't pull back together-it's ready.

Strawberry Crinkle Cookies

Last year I needed a dessert to take to a lunch for Valentine's Day.  I had made a version of these cookies once as Christmas Grinch Cookies, but the strawberry flavor is my new favorite....and I'm one of those 'take it or leave it' kind of strawberry fans....I usually leave it.
Not to mention-this has 4 ingredients....I've been known to miss an ingredient or three while cooking, so this is one of those I can be distracted and get right-which is a win.
So....if easy, affordable, and tasty is on the list-Strawberry Crinkle Cookies for the win.

Strawberry Crinkle Cookies

PRINT HERE

Ingredients:  1 box of strawberry cake mix, 8 oz tub of whipped topping (thawed), 1 egg, powdered sugar, sprinkles (optional)
Instructions:
1.  Mix the egg, dry mix, and pudding.
2.  Roll 1 inch balls in powdered sugar (they will be very sticky).
3.  Place on greased cookie sheet (or silpat lined pan).  Add sprinkles.
4.  Cook for about 12 minutes (until the edges are firm, but not brown).

*Makes 2 dozen.

Strawberry and Banana Fluff

I pretend when you stick strawberries and bananas in something it's practically a fruit salad.  And hey, yogurt is good for you, right?  Whatever-even if there was nothing redeemable about the health of this dish, it's super delicious and the perfect little scoop after a nice dinner from the grill.  Really, that's just an excuse-the first time I made this it just turned into my lunch the next day because I walk a fine line when it comes to dessert-ish dishes and if I can redeem it-I'll count it.  Try it because it's yum.

Ingredients:  1 box (3.4 oz) cheesecake or white chocolate pudding mix, 12 oz whipped topping, 18 oz strawberry yogurt, 1 lb strawberries (sliced), 3 bananas (sliced just before serving), 3 c. marshmallows (optional)

Instructions:

1.  Mix yogurt, whipped topping, and pudding mix.  Place in the fridge for at least an hour.

2.  Just before serving, add in strawberries, bananas, and marshmallows

Strawberry Pecan Salad

 There is a strawberry jello salad I love to make.  It does involved three different levels of ingredients and some very careful transferring levels so the layers don't mix together.  I recently saw the recipe at the Gunny Sack for this dessert salad and it sounded very similar...and oh my goodness was it ever delicious.  I think I'd make a lot of friends if I brought this to a potluck....but....I have enough friends, so I kept this gal for myself and a few people that accidentally gained access to my house.  You could add any fruit (pineapple?) you want, but....strawberries are my favorite with salty pretzels.

Strawberry Pecan Salad

Ingredients: 1 c pretzels (crushed), 1/2 c. pecans (chopped), 3/4 c. brown sugar, 3/4 c butter (melted), 2 c strawberries (diced), 8 oz cream cheese (softened), 1/2 c. sugar, 1 t. vanilla, 8 oz whipped cream
Instructions:
1.  Mix pretzels, pecans, brown sugar, and butter.  Spread and press down into a large baking sheet with sides.  Bake at 400 for 7 minutes.  Cool, and break into small pieces.

2.  Beat together the cream cheese, sugar, and vanilla.  Fold in the whipped cream.  

3.  Add the strawberries and pretzel chunks.  Keep chilled.  

(Vegan) Strawberry Bread

I planted my annual mini garden in my backyard.  I use the word garden very lightly.  I take the pots from last year full of the dead plants that didn't make it past June, dump the rotted plant, add a little more dirt, and plant something new....which, if history repeats itself, will die by June.

I love strawberry plants because if they never produce fruit, they have cute little white flowers.  This year we've been flooded with rains.  Apparently my strawberries are a big plan of rain because strawberries have sprung forth in all shapes and sizes.  I discovered my dog enjoys a nice strawberry.  She checks these plants regularly.  I've moved two of the three higher so I have a chance.  I plucked some the other day and got to work.  I didn't quite have enough to have this recipe fully from my stash, but....quite a few were....I also made it vegan (by subtracting the eggs) so that I could share it with my brother...he's very thin and can consume more calories without the guilt I feel.  I've found different sweet breads are easy to go vegan because the substitutes really blend well.  In many cases it actually makes it even better than the original-try it!
So...if your strawberries are sprouting like mine, or if you have some that are about to go bad in the fridge and you want to do a little something with that carton, this is a delicious recipe!  I adapted the original recipe from allrecipes (based on suggestions from other reviewers).

(Vegan) Strawberry Bread

PRINT HERE

Ingredients: 4 c fresh strawberries (cut into small chunks), 3 1/8 c flour, 2 c. sugar, 1 T of cinnamon (scant, don't overfill, or it will over power), 1 t. salt, 1 t. baking soda, 1 c vegetable oil, 1 1/4 c. chopped pecans, and to make it vegan-1 banana mashed, 2 T flax seed, 6 T of water, 2 pinches of baking soda

*If you don't want to go vegan, skip the banana, flax seed, and water, and just add 4 eggs. 

Instructions:

1.  Preheat oven to 350.  Butter and flour 2 9x5 loaf pans.  

2.  Place the flaxseed, and 6 T of water into a bowl and let it sit for 30 minutes.  After 30 minutes add 2 pinches of baking soda.

3.  Sprinkle cut strawberries with sugar and set aside.  

4.  Combine flour, sugar, cinnamon, salt, and 1 t. baking soda.  Add in oil, mashed banana, and flaxseed.  

5.  Add strawberries and pecans.  

6.  Place in pans and cook for 50 min (test to see if the center is still wet).  Cool and slice.  

*There are many egg substitutes, but I like to do a mix of banana and flax seed so it's not too nutty and the banana doesn't overpower the taste.  You can mix it up to your taste.  1 banana=2 eggs, and 1 T of flax seed mixed with 3 T of water and a pinch of baking soda substitutes for 1 egg.  I find with breads the flax seed helps it rise, and the banana helps keep it moist.  

Popovers and Strawberry Butter

Every Christmas my mom and I go to Neiman Marcus for their Christmas buffet.  It's August....the only way I'm surviving the current heat wave is by dreaming about cooler times.  After walk across a chilly parking lot and through the Christmas bedazzled store, you start your lunch with a popover and a little container of strawberry jam.  I've made different versions of this before, but I decided to try out this copycat recipe from justonecook.  It's about 50 degrees too warm, but...it made the day seem a little more bearable!  The original recipe makes 12, I actually cut mine in half, but...12 pop overs is a bit much, even for me.  You can save them for a day or two in a bag, but I definitely like them straight from the pan....preferably on a plate a Neiman's while it's cold outside, but....this'll do.  

Neiman Marcus Popovers and Strawberry Butter

PRINT HERE

Popover Ingredients:  3½ c. milk, 4 c. flour, 1½ tsp. salt, 1 tsp. baking powder, 6 eggs (room temp),  non-stick spray

Strawberry Butter Ingredients:  ¾ c butter (room temp), ½ c strawberry preserves

Popover Instructions:  

• Place the milk in a bowland microwave on high for 2 minutes (should be warm to the touch).
• Sift flour, salt, and baking powder together into a bowl.
• In a separate bowl, beat eggs on medium for about 2 min. Should be foamy and pale in color.
• Turn down the mixer to low and add the warm milk (make sure it's not too hot or it will cook the eggs).
• Gradually add the flour mixture and beat on med. speed for 2 min.
• Set bowl aside and let the batter sit for 1 hour at room temperature.
• Heat oven to 450F. Spray popover pans.  Fill almost to the top with batter.  
• Bake at 450F for 15 minutes. Turn down the oven temperature to 375F and bake for 30 min.  Popovers 
• While the popovers bake, place the butter in the stand mixer and beat on high until light and fluffy. Add the preserves and beat until well combined. Serve with warm rolls.

Strawberry Salad

This is a recipe from Trisha Yearwood's cookbook and it's probably my favorite new salad that I've tried out in YEARS.  I think it's the ramons....I don't know why, but I hear those little jewels on a salad.  It's easy, fresh, and if you accidentally eat some of that spinach with all the other fun stuff, it's also healthy....who knew?

Strawberry Salad

PRINT HERE

Ingredients:  1 pkg ramen noodles (crushed, discard the flavor package), 1/4 c. sunflower seeds, 1/4 c. sliced almonds, 1/4 c. butter (melted-you can use cooking spray for healthier option), 5 oz bag of baby spinach, 1 pint of strawberries (hulled and sliced thin), 1 c. grated Parmesan cheese, 3/4 c. sugar (or sugar subst), 1/2 c. red wine vinegar, 2 garlic cloves (minched), 1/2 t. salt, 1/2 t. paprika, 3/4 c. veg oil (or olive oil), grilled chicken (optional)
Instructions:  
1.  Mix the noodles, nuts, and melted butter.  Place on a baking sheet and toast at 350 (stir a few times) for 10 minutes.  Let cool.
2.  Mix lettuce, strawberries, and cheese.
3.  Dissolve sugar in the vinegar.  Add garlic, salt, paprika, and oil.  Mix and store in the fridge until serving.
To serve, toss spinach with dressing and top with noodle and nut mix.

Chocolate Crepe

 I've been crepe obsessed since I turned 30 and had these done 'the right way' a la Paris.  I saw the recipe for these chocolate crepes last year via CrunchyCreamy and I thought-uh....crepes+chocolate-I think so!  I've had chocolate on the inside of a crepe, but never AS the crepe!  It wasn't as rich as I imagined it would be, but it turned out to be the perfect mix once you add the sweet cream and strawberries.
I made the batter the night before and then pulled it out in the morning to pour into my pan.

Chocolate Crepe Recipe 

PRINT HERE

Ingredients:  

For the crepe:  1/2 c cold water, 1/2 c cold milk, 2 eggs, 1/4 tsp salt, 1/2 c  flour, 1/4 c  cocoa powder, 1/4 c shaved chocolate ( not chocolate chips-I just took a Hershey bar and a veggie peeler and curled some off into my cup ), 4 Tbsp butter (melted)

For the filling:  4 oz. cream cheese, 1/2 c powdered sugar, 1 tsp heavy whipping cream, 8 strawberries (washed and sliced), powdered sugar

Instructions:  

1.  Use a blender to mix water, milk, eggs, shaved chocolate, and salt.  Blend for about a minute.  

2.  Add flour and cocoa powder and blend again.  

3.  Pour in butter and blend for another 2 minutes.  

4.  Cover and chill for at least 2 hours or overnight in the fridge.  

5.  Make the filling by combining the cream cheese, powder sugar, and heavy whipping cream.  

6.  Preheat non-stick skillet.  

7.  Spray with cooking spray and pour 1/4 cup batter into pan.  Let it cook for one min at medium heat.  The edges will start to pull up a bit and the middle will start to bubble slightly. This should take about a minute. 8.Flip to the second side for about 10-15 seconds. 

9.  Place filling on 1/2 with strawberries on top.  Fold over and sprinkled with powdered sugar.   

*It does take a minute to get the hang of flipping it over-the original recipe warned (and it's true)-the first one usually tumbles apart , but by crepe two I was good to go.  

Strawberry Pretzel Parfait

My favorite part of this dessert-second to the salty/sweet ration is the fact that you can make individual size portions.  I love dessert, but I hate that making it usually involves needed 7 other friends to come help you enjoy it....or 73 extra miles on the treadmill to burn it off.  Not in this case-some simple ingredients and....yu-um.  I originally saw this idea at dessertfortwo.

Strawberry Pretzel Parfait

PRINT HERE

Ingredients:  12 strawberries (diced), 2 teas. sugar, 1 cup pretzels (crushed), 2 T.  butter (melted), pinch of cinnamon, 3/4 cup yogurt or sour cream, 2 T. brown sugar, whipped cream.
Instructions:  
1.  In bowl sprinkled sugar over your strawberries
2.  In bowl two mix melted butter, cinnamon, and pretzels
3.  In bowl three mix yogurt and brown sugar.
4.  Layer:  1/2 yogurt mix, 1/2 strawberries, 1/2 pretzels.  Repeat.  Top with whipped cream.
Serves 2

Chocolate Covered Strawberry Popsicles

 I saw this recipe at Chocolate and Carrot and I knew I had it to try it out.  Such simple ingredients, and relatively healthy.  It tasted like chocolate covered strawberries, but what a great cold treat, or a fun variation to traditional Valentine's Strawberry gifts.
First, just blend 2 1/2 c. fresh strawberries and 1/3 c. water.  Pour it into a Popsicle mold with a stick (worst case scenario-a plastic cup) and freeze.  This made 10 Popsicles.  You could stop here, these are delicious, but...

 Who ever stops when chocolate is being discussed?  Mix 2 c. dark chocolate chips and 4 T coconut oil (if you want to be a little less healthy, Crisco works too).  Melt this in the microwave for about a minute/stir.  If it's not smooth, melt it at 20 second intervals between stirring.  Dip your pops.  I wrapped these individually in Saran wrap until I was ready to eat them.  Uhhh...yum.  Hard shelled strawberry pops?  Yes, please!

Brownie Dip and Strawberry Gifts

Oh my goodness, this recipe gets a star in my book of life.  It's soooooo delicious with strawberries, or pretzels, and it makes the perfect little Valentine's gift for a group.  You can buy little condiment cups at the super center near the other cups, and then the little punch cups, fill them  larger cup with strawberries, then add a side of Brownie Dip and wrap them all together.  Add some sprinkles or chocolate chips to the top, a cute tag...and go.  Really, you need to package these up and give them away or you'll eat them all.  I should know.  

For the Brownie Dip:  
Mix 8 oz of cream cheese (at room temp), 1/4 c. butter (at room temp), 2 1/2 c. powdered sugar, 3 T milk, 5 T flour, 5 T. cocoa powder, 2 T. brown sugar, 1 t. vanilla, chocolate chips or sprinkles to garnish.  Serve with strawberries, marshmallows, pretzels, vanilla cookies etc.  No need to worry about heating up or overheating chocolate to dip those strawberries, trust me, this'll do!  Keep chilled.

Paris: Eiffel Tower Cupcakes

My pal Sarah does not like chocolate, so I used a recipe I have for Sprinkle's Strawberry Cupcakes for her Paris shower cupcakes.  One thing I need to say (for my own sanity) is that the frozen strawberries and butter can make this icing VERY runny in humid/warmer weather.  I ended up adding double the powdered sugar, and even at that I had to keep them refrigerated, and they were sagging by the end of the shower.  So, it's delicious, but....get LOTS of powdered sugar for sanity's sake. 

I piped these little eiffle towers for the top of the cupcake.  I just melted some chocolate in a ziplock, snipped the corner and did my best rendition and added the heart sprinkle.  I saw this on the net via a search via flickr.

Sarah's cupcake got a strawberry, the rest were garnished with these little guys. 

Strawberry Salad

My pal Stacey, from work, shared this recipe with us. I always say I would eat more salad if I could make them taste as good as restaurant's offerings.  This one does the trick.  So, I guess January is as good a time as any to start applying that promise to action. 

Stacey's Strawberry Salad

Toss spinach, romaine lettuce, red onion (obviously this salad is best served when 'single')-sliced, feta cheese (I used one regular size package, glazed nuts (it callas for pecans, I found walnuts in a can), and Brianna's Homestyle Blush Wine Vinaigrette (there is a strawberry on the bottle).  A little dressing goes a long way (Stacey's good advice). 

Strawberry Cupcakes

 You must...must...must try this strawberry cake recipe.  Shirley, who provided a delicious broccoli salad recipe a few months ago shared this one with me as well.  Just like I place the bacon/mayo covered broccoli under the 'vegetable' category, I'll be calling these a fruit when I mark it down in my calorie counter.  These would be really cute decorated like actual strawberries, but I was working with little energy and little time when I put these together, but I did use a few of the 420 vegetable baskets I bought....need...intervention...now. 

Cupcake Ingredients:  White Cake Mix (18.25 oz), 1 pkg (3 oz) strawberry gelatin, 1 c. mashed fresh strawberries, 1 c. vegetable oil, 1/2 c. milk, 4 eggs, 1 c. flaked coconut, 1/2 c. chopped pecans

Cupcake Instructions:  combine cake and gelatin mix.  Make a well in the center and pour 1 c. of berries, oil, milk, and eggs.  Beat until well blended (about three minutes).  Fold in coconut and pecans.  This makes  a very full 24 cupcakes.  Bake 18 minutes, or until toothpick comes out clean.  I used this strawberry icing recipe with this recipe.   

Strawberry Chocolate Bar

I was going to save this idea (that I saw at toochic'sblog while looking for a way to use up strawberries) for Valentine's Day.  BUT  I had some strawberries....and a need for chocolate this week and I decided I'd be my own early Valentine.  Also, by saying this now, when I post a week of Pumpkin projects this next week, hopefully nobody will be upset that I'm ready for fall festivities....you'll just be glad I'm not already worrying about Valentine's Day crafts(publicly).  Anyway, this was super easy, required two ingredients, and was spec-tacular.  And if you were wondering, myself said yes to my request to be my own Valentine.  I think we will be happy together. 
If you want to be your own Valentine, strawberries are really cheap right now.  I washed and cut the tops off 8 strawberries. 

They sell chocolate molds that will make chocolate bars, but I decided to be creative (or was it lazy?) and I just used a small tupperware lid I found.  I melted chocolate (at 30 second intervals, stir, repeat...about 1 minute) and poured it into the mold to just cover the bottom. 

 While it was still warm, I placed my strawberries on top. 

 I then used the rest of the chocolate to dump over the strawberries.  It hardened quickly against the cold strawberries (as seen on the right).  I still placed it in the fridge, and the tupperware lid made it easy to pop out of the mold awhile later. 

 Keep it refrigerated between nibbles.  ...oh my. 

 This may be my favorite chocolate to strawberry ratio thus far....and that's saying a lot.  It's a medium I love to play with only because I pretend I'm getting in a fruit group when I shuffle down chocolate with hints of strawberry.  You could do this with any fruit.  I wrapped this guy in wax paper, and added my current favorite addition-twine.  ...and if I need to whip these up for Valentine's...or tomorrow....to broaden my gift giving base, I now know.  Easy.  Cute.  ...and did I mention delicious? 

Linking To:  Tatortots and Jello Funky Junk Be Different...Act Normal Under the Table and Dreaming