Friday, November 21, 2008

Cran-Raspberry Pretzel Salad

Well, folks. We're packing up.

BOOOO. Me no likey packey uppey. But, I love pulling out of the garage - all packed up - with my hyperactive kids strapped into seats for hours on end while being Disneyfied with movie after movie. But, the peace. Oh, the sweet, sweet peace. And, people ask us if we hate the drive.

We're heading back East for the week of Thanksgiving, and we've got SO much to celebrate while we're there. Weddings, babies, friends, family. And, of course, food. Glorious food.

Since we're on the topic of food..

One of those tricky side dishes is cranberry sauce. Some people like it; some don't. But, you gotta have it - or at least some variation of it. When I was young, we ate the canned kind - sliced into 1/2 inch slices. Anyone? I loved smearing it all over my turkey.

Weird. I know.

But, now that my taste buds are a bit more mature, and I'm not feeding eleven plus people like my mom did, I like something a bit less - umm - canned?

Cran-Raspberry Pretzel Salad is a great addition to the Thanksgiving table if you or your family are not huge cranberry sauce fans or you don't want to make a full blown, boil on the stove, homemade version. This recipe is sure to please just about everyone.

If you need to take a dish along with you to a Thanksgiving celebration, this one can be made days in advance and refrigerated until you're ready to leave. Man, I love those kinds of dishes.

I'll be around next week - blogging from my home state - filling up on Mom's Harvest Stuffing and homemade mashed potatoes and corn pudding and pumpkin pie and - well, there's just not enough room on this here blog post for all the deliciousness I'll consume next week.

But, until then, here's a yummy Thanksgiving-ish side dish to send you into the weekend!



Cran-Raspberry Pretzel Salad
adapted from several recipes...

1 1/2 cups crushed pretzels
2 tablespoons sugar
3/4 cup melted butter
8 ounces cream cheese, softened
1 cup confectioners sugar
8 ounces cool whip
1 large box Cranberry Jell-O
2 cups boiling water
2 10-ounce packages frozen raspberries

1. Combine pretzels, sugar, and butter in bottom of a 9x13 pan and bake at 350 degrees for 10 minutes.

2. Mix together cream cheese, confectioners sugar, and whipped cream and spread over cooled pretzels. Refrigerate for 2 hours.

3. Dissolve Jello in boiling water. Add raspberries. Pour Jell-O mixture over cooled cream cheese and refrigerate until set.

Have a great weekend, everyone!

15 comments:

  1. This is very similar to a recipe I got from my Mom only it uses raspberry jello. It's so good!
    Have a great time and enjoy your family!

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  2. Oh my goodness, laughing OUT LOUD at the canned cranberry sauce...if you can call it a sauce. I had forgotten about that stuff until you mentioned it. That used to be a staple at our Thanksgiving meal as well. I fondly remember my mom grabbing it out the cupboard, can opener in hand, and opening both ends so it would go shhlloosh into the bowl. Waa-la. Done. I don't care for it personally, but I remember thinking it was flippin hilarious that it had the indentions from the can and all...sitting amongst all the homemade goodness. Seems just wrong somehow! :)

    Thanks for this recipe! I've had/made it before and LOVE IT. It's one of those sweet + sour desserts...yum!

    HAPPY THANKSGIVING!

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  3. I thought it was so cool how the "sauce" looked just like the can when you "plopped" it out! It actually doesn't taste that bad, but I'm trying homemade this year. Love your blog.

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  4. Apparently my hubby's taste buds have yet to mature b/c the two things he asks for every thanksgiving are the canned sauce you slice and stove top stuffing. Yes, you read that right. He actually prefers both of those to the home made counter parts. So every year I make the "from scratch" stuff that I know and love as well as his store bought goodness for him. This year we are going to my mom's, but she always remembers to buy his favs as well.

    Have a great time!! Hope the car ride leaves you with nothing to blog about. :-)

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  5. happy thanksgiving! yay for going home. i'm headed home myself today, which is a little bittersweet because you guys will be gone the entire time i'm there. sigh. another time!

    in any case, i also love corn pudding. AND i'd like to try this recipe! looks fantastic!

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  6. Woo Hoo!!! You're heading my way!!!! Can't wait to see you!!!

    Let me know where you want to meet (I hope you got my reply email).

    Love you!

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  7. I love cranberry sauce. Yes, straight from the can. Our family, being German, loves sourkraut, also. That is what I like to eat with my turkey. See you Saturday...with lots of Worcestershire sauce at Bell Thanksgiving! I think Sarah is making the Pretzel Jello Salad too! Aren't all of our families' tastes funny!?

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  8. Woop woop! can't wait to seeeeee youuuuuuu!

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  9. Like Mari said- I do remember my mom making that because my dad loves cranberry!
    Have a safe trip and enjoy every minute of being with family!

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  10. Yum! Sounds delicious!

    Have a great trip home!

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  11. It looks fantastic! The recipe sounds interesting, and a pleasant surprise to serve as a side dish. Enjoy your Thanksgiving!

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  12. yum, did that come over for our Thanksgiving? looks good. :)

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  13. That sounds super yummy. Enjoy your trip out East!!

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  14. OK, so I have to admit something - I am a real cranberry virgin. LOL. Seriously, never had a real cranberry in my life. We always had the canned stuff at Thanksgiving. I do make it into a cranberry salad (the stuff I made last year) rather than plopping the can-indented stuff on a plate and slicing it, but I'd like to try yours sometime so I can say I've had an actual cranberry before.

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