We're partying once again and I'm loving all the fall inspired posts that are coming our way! Here's the recap of last week's favorites and the link for linking up and joining in the fun. Thanks for joining us and be sure to show some love to all the other links.
Do you ever have times when you see a dish or recipe and you automatically think of that one person who always made it for pitch-ins, holidays or a special 'just because' day? This is one of those recipes for me.
Growing up we had a lot of get togethers with friends- any time of year, any occasion. I can sit here now, close my eyes, and think of dishes that always seemed to be at the gatherings and know exactly who brought what side, dessert, or casserole with them.
Pretzel Salad was always Jan's dish. She didn't bring it every time, but you should have seen everyone's eyes light up when it was placed on one of the long tables already groaning from all the other delicious foods.
I came across this very recipe just a couple days before a pitch-in in our new location and thought it would be very appropriate to share with our new friends here in Texas. I've had several requests for the recipe and thought I'd go ahead and share today with all of you.
Jan's Pretzel Salad 1 cup broken pretzels
1 stick melted butter
1/3 cup sugar
Mix ingredients until pretzels are coated. Roast in a 400° oven for 7 minutes. Remove and stir until cool.
8 oz cream cheese
1/2 cup sugar
1 15 oz can crushed pineapple ~ drained
8 oz Cool Whip
Cream sugar and cream cheese until smooth. Add pineapple and mix. Fold in Cool Whip.
Keep pretzel mixture and cream cheese mixture separate until ready to serve. Enjoy!