Raspberrry Pretzel Dessert or Salad

This dish always gets so many compliments! It looks really pretty too!

2 cups mashed pretzels
1/2 cup melted butter
2 Tablespoons sugar
8 oz. cream cheese (softened)
1 cup sugar
9 oz. Cool Whip
1 6 oz. Raspberry Jello
10-16 oz. bag frozen berries (I use raspberries)
1 3/4 cup boiling water

In a 9x13 glass pan, mix mashed pretzels, butter and 2 T. sugar together until well blended. Press down and cook for 10 minutes at 350 degrees. Let cool completely. Mix cream cheese, 1 cup sugar, and Cool Whip until well blended. Frost over the pretzel, making sure to cover all the edges so the Jello layer doesn't seep into the crust. Put in freezer to chill. Dissolve Jello in boiling water, add frozen berries. Pour on top of cream cheese layer and spread. Cover and refrigerate until Jello is set or overnight for best results.

Linguine with chicken, herbs and sun-dried tomato

This is Tara's recipe, but since she never posts, I'll do it for her! This is the yummiest pasta dish ever!

(Picture by Mindy)

1 lb linguine

2 chicken breasts, cooked and chopped (can be cooked earlier)

1/2 cup olive oil

4 garlic cloves, finely chopped

2 Tbsp chopped fresh basil OR 2 tsp dried basil

1/2 cup chopped sun-dried tomatoes

1/2 cup fresh parsley, coarsely chopped (optional)

1/2 cup grated Parmesan cheese (optional)

1 avocado, chopped

salt and pepper to taste

1. Boil linguine 10-12 minutes until al dente.

2. In another saucepan, heat chicken through (if cooked earlier) with some garlic salt and lemon pepper. Set aside.

3. Heat olive oil in same saucepan on medium heat. Add garlic and basil and saute for about 10 seconds. Add tomatoes and saute for about 3 minutes. Be careful not to burn tomatoes. Add salt and pepper.

4. Drain pasta and place in a large bowl and toss with the warm sauce. Add chicken and avocado as well as other optional ingredients.