Hello from the Hunt Kitchen!

I was told I have lots of good recipes and that I should start a recipe blog, so here ya go! My fondest memories of home were sitting around to the table each evening with my family to eat a good home-cooked meal and I desire to keep that tradition going in my own home. I work hard to make sure my family has a good and balanced meal each day. I have tried each of these recipes and give them my approval.

I'm going to post my weekly menus as well, so feel free to mooch if you like. I do all my grocery shopping on Saturdays, so I plan my menus from Saturday to Friday. Friday is always Pizza Day; Saturday is usually open to either leftovers or some sort of burger. Wednesdays are usually leftovers as well - most of the recipes make more than enough for dinner for our family of 5, so we always have food to eat on Wednesdays without having to fix something new.

Please leave your comments on any recipe you try - even if it didn't work out! Bon Appetit!!

Sunday, April 20, 2008

Pretzel Jello Salad

2 cups crushed pretzels
3 Tbs + 1 cup sugar, divided
3/4 cup butter, melted
8 oz. cream cheese
1 small can crushed pineapple, drained
1 container Cool Whip
2 small boxes raspberry Jell-O
2 cups boiling water
1 package frozen raspberries or 2 cups fresh raspberries

Mix the crushed pretzels with the 3 Tbs. sugar and the butter. Press into the bottom of a 9x13" pan and bake at 400 degrees for 5 minutes.

Mix the cream cheese with the 1 cup sugar. Add the drained crushed pineapple. Stir in the container of Cool Whip. Spread on the crust and let chill for about 1 hour or until set.

Mix the raspberry Jell-O with the boiling water until dissolved. Add the frozen or fresh raspberries. Let cool, then pour over the cream cheese later. Chill until set.

Note: You can also use strawberry Jello-O and frozen or fresh strawberries instead of the raspberry.

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