50+ Lifestyles

Upside Down Pretzel Jell-O Salad

recipe submitted by Kim Kreager

• 1 1/2 cup pretzels, crushed (crush them before you measure)
• 3 Tbsp. sugar
• 1/2 cup butter, melted
• 8 ounces cream cheese (let stand out before mixing)
• 12 ounces Cool Whip
• 3/4 cup sugar
• 2 cups boiling water
• 1/2 cup cold water
• 6 oz. strawberry Jell-O
• 10 ounces fresh or frozen strawberries

Directions:

1. Preheat oven to 350 degrees.
2. Place pretels in Ziplock bag and crush into small pieces using rolling pin. Measure pretzels after crushing.
3. Mix together pretzels, 3 tbsp sugar, and butter. Place on a cookie sheet and bake for 10 minutes, let cool.
4. Bring 2 cups water to a boil and stir in strawberry Jell-O. Add cold water and mix well.
5. Refrigerate for 20–30 minutes and then add strawberries.
6. Mix cream cheese, 3/4 cup sugar and Cool Whip together and set aside.
7. Once Jell-O is firm, spread cream cheese mixture over Jell-O.
8. Sprinkle pretzels on top of cream cheese mixture.

Candied Carrots

recipe submitted by Heather Larson

• 1 1/2 lb. medium carrots, cut into 1/4 inch thick rounds
• 1 1/4 tsp kosher salt
• 1/4 cup packed light brown sugar
• 2 Tbsp. apple cidervinegar
• 3 Tbsp. salted butter
• Black pepper to taste

Directions:

1. Place carrots in a skillet with 1 tsp of salt and 1 cup of water.
2. Bring to a rapid simmer over medium heat and cook until the carrots are tender (about 5 minutes).
3. Add the brown sugar, butter, vinegar, and rest of salt.
4. Increase the heat to a boil, tossing occasionally, until most of the sauce is gone.

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