Cheesy Garlic Pull-Apart Bread

Cheesy Garlic Pull-Apart Bread
1 loaf round artisan bread
1/2 c.  butter, melted or 1/2 olive oil & 1/2 butter
6 cloves garlic, minced
2 T. Freshly Chopped Parsley
1 to 2 c. shredded mozzarella cheese
 Place loaf on a sheet of foil on a cookie sheet.  Using a serrated knife, cross cut bread, making slices every inch in both directions, do not slice all the way through the bottom of bread.
In a small bowl, stir together melted butter/oil, garlic, and parsley.
Brush bread with melted butter mixture, making sure to get inside cuts.
Stuff each cut with cheese and wrap bread completely in foil, with an additional sheet of foil to cover the top.
Bake at 350 for about 20 minutes until cheese is melted and bread is warm and toasty. 

Whipped Cream Frostings

Whipped Cream Frosting
2 cups (1 pint) Heavy Whipping Cream
1 Small Box (3.3 oz.) White Chocolate Instant Pudding Mix
1/3 cup of Powdered Sugar
Place mixer bowl in freezer for about 1 hour.  Add the whipping cream to cold mixer bowl.
Whip using a mixer for a few minutes until peaks form.
Alternate adding the pudding mix and the powdered sugar and continue mixing.
Watch carefully as it may set up fast.  Add more milk or powdered sugar as needed for desired consistency.

Whipped Cream Cream Cheese Frosting
16 oz. cream cheese, room temperature
1 1/2 c. powdered sugar
1 t. vanilla extract
1 c. heavy whipping cream
Beat the cheese, sugar and vanilla until smooth and fluffy. In a separate bowl, beat the heavy cream to stiff peaks, then add the whipped cream into the cheese mixture and briefly beat just to combine. Do not over beat.

Italian Soda

Yesterday was Lacey's 16th birthday so we had a Tea Party for all the Young Women from our Ward.  It was a lot of FUN!!!  We had lots of yummy food and we made Italian Sodas too!

Italian Soda
To fill a 16 oz. glass.
Put in glass:  3 to 4 T. flavored syrup (DaVinci or Torani)
Then fill glass 1/2 full of Sonic ICE
Fill remaining space with 7-Up or Sprite
Add 1 T. French Vanilla Creamer or Half & Half
Top with Whipped Cream.

Tea Party Menu:
Strawberry Spring Mix Salad with Strawberry Dressing
Chicken filled Cream Puff Sandwiches
Raspberry Fluff
Grapes, Blueberries & Strawberries
Cheeseball & Crackers
Celery & Carrots & Dilly Ranch Dip
Cupcakes, M&M Flower/Pretzel Cookies & Banana Bread
Cashews, Chocolate Covered Almonds & Peanut M&Ms
Italian Sodas, Friendship Tea & Hot Chocolate

 
 

Jello Frosting

Jello Frosting
3 oz. Jello any flavor (NOT sugar free)
2/3 c. sugar
1 t. vanilla
1 egg white
Place above ingredients in a stand mixer with whip attachment.  Turn mixer on high adding 1/2 cup of BOILING water. Beat 5-7 minutes and enjoy!
Makes a great flavored whip cream type frosting.  Great on cupcakes, cookies, cakes and even makes a great jello topping. 

Sugared Walnuts

Sugared Nuts
1 c. walnuts or almonds or pecans
¼ c. sugar
1 T. butter

Heat all ingredients in a  medium non-stick skillet over medium heat for 5 minutes, stirring frequently.  When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated.
Transfer immediately onto parchment paper and separate the nuts right away so they don't all stick together.  Once the coating hardens (5-7 minutes), you can transfer them to a bowl and enjoy!

Rice Pudding

We had a sibling luncheon for Connie before they leave for her appointment at the Huntsman Cancer Center.  I have never had much luck making rice pudding.  But it is Connie's favorite.  So I decided to try to make it in the Instant Pot.  I combined several recipes and this is what I did.  Everyone loved it....especially Connie.  I think the trick to this is to use cooked rice that has been chilled.  I discovered that on accident!!

Instant Pot Rice Pudding
1/4 c. butter
2 c. cooked rice, chilled
4 c. milk
2 c. water
1 c. sugar
1 t. vanilla (double if not using almond extract)
1 t. almond extract (optional)
1 t. cinnamon
1/2 t. nutmeg (optional)
3 eggs
1/2 c. evaporated milk

Melt butter in instant pot on Saute.
Stir in rice, until coated in butter.
Add:  milk, water, sugar, vanilla, almond extract & cinnamon.  Stir well.
Place lid on and close steam valve.
Set on high pressure for 14 minutes.  Allow steam to release naturally.  Remove lid (it will not look done, but it is).
Whisk together eggs and evaporated milk in a bowl.  Add a few spoonfuls of the rice pudding to this mixture and stir well.  Then add to the egg mixture into the rice mixture.
Turn to Saute and bring mixture to a boil and boil for 1 to 2 minutes, stirring when it starts to boil to prevent sticking.  It will start to thicken.  Serve warm or chilled.  Sprinkle with additional cinnamon or nutmeg.
Makes 12 to 14 servings.

Mexican Hot Chocolate

Using the chocolate we bought on our Panama Canal Trip.

Mexican Hot Chocolate
12 c. milk
8 chocolate discs
5 to 6 c. sugar

Savory Popcorn

As good as potato chips but healthier!!

Salt & Vinegar Popcorn

1/2 c. popcorn popped in 2 T. canola oil.

Sprinkle with:

1-2 t. sea salt 

1-2 T. powdered distilled vinegar

Dilly Garlic & Cheese Popcorn
1/2 c. unpopped popcorn, air popped
2 T. butter, melted
1/4 c. parmesan cheese
1 t. dried dill weed
1 t.  garlic salt
Pop popcorn and drizzle with butter.  Mix together the dry ingredients and sprinkle over popcorn. 

Reese's Cookie Pie

Reese's Cookie Pie
1 package peanut butter cookie dough or make your own recipe**
1/2 cup white or chocolate chips
12 Reese’s Peanut Butter Cups
2 c. mini marshmallows
Hot fudge sauce
Spray a deep pie pan. Press 2/3 of the dough all over the bottom and sides of the pie plate. Bake at 350 for 8 minutes until dough starts to set up, but is still doughy.
Layer chocolate chips evenly over the bottom, then a layer of peanut butter cups and then a layer of marshmallows over the top. Press remaining dough into a circle and carefully place on the top of the pie to cover up all the layers. Bake for an additional 15 to 20 minutes or until golden brown. The insides will be gooey coming out. Cool.  Cut.  Drizzle with hot fudge sauce.  Serve.

** Page 176 of Atkinson Family Cookbook - Peanut Butter Cup Cookies Recipe

Strawberry Shortcake

This is very similar to my Mom's Surprise Cake recipe.  I've also added her recipe for strawberry sauce because we always prefer it on our shortcake. 

Strawberry Shortcake
1 white cake mix
1 small box instant vanilla pudding mix
1 c. sour cream
1 c. milk
1/4 c. vegetable oil or melted butter
1 t. vanilla
3 egg whites or 2 whole eggs
Cream Cheese Layer:
8 oz. cream cheese, softened
1 c. powdered sugar
1 t. vanilla
8 oz. Cool Whip, thawed (More if you want to serve a dollop on top)
Strawberry sauce** recipe below or simply serve with a spoonful of sliced strawberries
Spray a cookie sheet pan (15x10x1").
Place in mixer bowl:  cake mix, pudding mix, sour cream, milk, oil, vanilla, and eggs. Beat for 2 minutes. Pour batter into prepared pan and bake at 350  for 15 to 20 minutes.  Let cool.
Place in mixer bowl:  cream cheese, powdered sugar and vanilla. Beat until smooth, then fold in the Cool Whip. Spread cream cheese layer over cooled cake.  Place in the fridge until serving time, 30 minutes of more.  Top with strawberry sauce or strawberries at serving time with an additional dollop of Cool Whip on top if desired. 

Mom's Strawberry Sauce
1 1/2 c. sugar
1 pkg. strawberry KoolAid
1/3 c. instant clear jel
2 1/2 c. water
2 to 3 c. sliced strawberries (I prefer fresh but frozen works too)

Cream Cheese Brownies from scratch

This recipe is pretty close to the Cream Cheese Brownies that I have made for years using a cake mix. 

Cream Cheese Swirl Brownies   
3 eggs
6 tablespoons reduced-fat stick-margarine*
1 cup sugar, divided
3 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 cup baking cocoa
1 package (8 ounces) reduced-fat cream cheese
DIRECTIONS
Separate two eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small mixing bowl, beat margarine and 3/4 cup sugar until crumbly. Add the whole egg, one egg white and vanilla;a mix well. Combine flour and cocoa; add to egg mixture and beat until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside.
In a mixing bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl. Bake at 350° for 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack. Yield: 1 dozen.
Originally published as Cream Cheese Swirl Brownies in Quick Cooking July/August 2003, p27

https://www.tasteofhome.com/recipes/cream-cheese-swirl-brownies

Instant Pot Macaroni & Cheese

Instant Pot Macaroni and Cheese
4 c. Elbow Macaroni
4 tbsp butter
4 cups water
2 t. dry ground mustard
1 t. granulated garlic
2 t. salt
1/2 t. pepper
1 can evaporated milk
2 c. grated cheddar cheese
1/4 c. parmesan cheese
Add macaroni, butter, water, mustard, garlic, salt, and pepper to your Instant Pot. Secure the lid, and high pressure for 4 minutes.  Allow to release steam naturally.  Hold on the warm setting.
Add in evaporated milk and cheeses. Continue to mix and stir until creamy. Serve hot!!
Servings: 6-8 servings

Sour Cream Rhubarb Cookies

Marcia sent me this recipe.  It is one of her favorites!!

Sour Cream Rhubarb Cookies
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
1 egg
3/4 cup sour cream
1/2 teaspoon vanilla extract
2 cups rhubarb, diced

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixer bowl, beat the butter and sugar together at medium speed until light and fluffy. Add the egg and beat to combine. Beat in the sour cream and vanilla, making sure all the ingredients are well combined.

Add 1/3 of the flour mixture and beat until combined. Add another 1/3 of the flour mixture and repeat until all the ingredients are combined. Stir in the rhubarb.

Drop rough tablespoons of batter onto parchment lined or sprayed baking sheets, spacing them about 2 inches apart. Bake 10 to 12 minutes, until the edges of the cookies start to brown and the tops of the cookies get a little color. Let cool slightly, then remove to a rack to cool completely.

Blender Muffins....Banana Oatmeal

Super easy......no flour, no oil, no butter

Blender Muffins..... Banana Oatmeal
2 c. oatmeal (quick cooking or old fashioned)
2 large overripe bananas
2 large eggs
1 c. vanilla or plain yogurt
2 to 3 T. honey
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t.  vanilla
1/8 t. salt
Up to 1/2 cup mix-ins: chocolate chips (mini or regular), chopped dark chocolate, nuts, dried cranberries or raisins, or blueberries or raspberries (fresh or frozen)

Place the all ingredients except the mix-ins in a blender. Blend until the batter is smooth and the oats have broken down almost completely, about 3 minutes.  Stir in the mix-ins.
Divide the batter among the sprayed muffin cups, filling each no more than three-quarters of the way to the top. Sprinkle with additional chocolate chips or nuts as desired. Bake at 350 for 15 minutes, until a toothpick comes out clean. Cool on a wire rack for 10 minutes then remove from muffins from the pan.

Chocolate Brownie Bundt Cake

Chocolate Brownie Bundt Cake
1 box chocolate cake mix
1 box fudge brownie mix
4 eggs
1 1/4 cups water
1 cup oil
Ganache
1 c. heavy whipping cream
2 c. semi sweet chocolate morsels

Combine first five ingredients in a large bowl and whisk for 2 minutes or until lumps are mostly gone.
Pour batter into a sprayed bundt pan and bake at 350 for 50-55 minutes.
When done baking, remove cake and allow to cool in pan for up to five minutes. Carefully turn cake out onto a cooling rack and cool for 30 minutes more.
Then make Ganache. 
Place heavy whipping cream in a large microwave safe bowl and heat for about 2 to 3 minutes. You want the cream to be just boiling.
Carefully pour chocolate morsels into cream... it may rise up and bubble and this is ok.
Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
Pour over cooled cake and serve.

Strawberry Fluff

Strawberry Fluff
1 small box strawberry jello
1 c. boiling water
1 c. crushed ice
1 small box Instant Vanilla Pudding
20 oz. crushed pineapple
4 c. mini marshmallows
8 oz. whipped topping thawed
16 oz. strawberries chopped

Place jello in a medium bowl. Add boiling water and stir until dissolved.

Add ice and stir until melted. Place into refrigerator for 10 minutes or until it begins to set.

Place pineapple in a separate large bowl (juice and all).  Add vanilla pudding mix well. Add all remaining ingredients and stir.

Fold jello into the whipped topping mixture until smooth.

Cover and refrigerate for at least one hour before serving.

Taco Salad for a crowd

Taco Salad

For 200 Servings fill 3 Roaster Ovens

66 Servings = One Roaster Oven 
7 lbs. Hamburger or Italian Sausage
4 c. diced onion
Brown together in Roaster Oven.
Add:
1 gallon Chili
1 1/2 gallon pinto beans
1 gallon kidney beans
1 gallon black beans
1 1/2 c. taco seasoning
3 T. cumin
3 T. garlic powder
2 T. salt
1 T. pepper

For 200 Servings we used:
10 lbs. sour cream
20 lbs. grated cheese
1/2 gallon salsa
18 lbs. tortilla chips (3-6 lb. boxes)
4 big bags shredded lettuce from Cash N Carry

Karla's Favorite Recipes of 2017

Karla’s Favorite Recipes of 2017!!!  Happy New Year!!!

On our cruise they had this amazing Mustard Vinaigrette salad dressing. Marjorie (our waitress) told me it was made with Dijon Mustard, lemon juice, salad dressing/mayonnaise, salt & pepper.  So I came home and experimented a little.  This is what I came up with.
Creamy Mustard Vinaigrette
1 c. miracle whip or mayonnaise
3 T. mustard (I prefer regular mustard or 1/2 Dijon & 1/2 regular)
1/4 c. honey
1/4 c. apple cider vinegar
2-3 T. lemon juice
1/2 t. salt
1/4 t. pepper
1 t. paprika
Stir well. Chill. Drizzle over your favorite salad greens or use as a vegetable dip.

Makes a delicious sandwich on a homemade bun, serve over rice, wrap in a tortilla, sprinkle over a salad, or eat it plain.
BBQ Shredded Chicken
2 lbs boneless, skinless chicken breasts
seasonings to taste (I use....salt, pepper, garlic & onion powder, season salt)
1 c. BBQ sauce
1/4 c. Italian dressing
1/4 c. brown sugar
1 T. Worcestershire sauce
1 t. salt
1/2 t. pepper
Place chicken in crock pot and sprinkle generously with salt & pepper, garlic powder, & season salt.
Once chicken has cooked....shred it.  I use my electric hand mixer to shred my chicken.  Does a great job!!  I leave the broth in the chicken as it keeps it moist and tasty!
Stir together the remaining ingredients and pour over the chicken. Heat through in the crock pot.  Serve.

If you are a chocolate lover.....here is my Favorite Chocolate Frosting.  It works nicely for decorating or frosting or thin it for a great glaze.
CHOCOLATE FROSTING
2 c. semisweet chocolate chips
1/2 c. butter, cubed
1 c. sour cream
4-1/2 to 6 c. confectioners' sugar (Depending on how thick you want it to be)
1/4 t. salt
1/2 t. vanilla
Place butter and chocolate chips in small glass bowl, microwave at 60% power, stirring every 45 seconds until smooth and melted. Transfer to mixer bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar , add salt & vanilla and beat until smooth.  Spread between layers and over top and sides of cake.
**Thin with water or milk to make a great glaze.  I keep this in the fridge all the time, it is great on anything that needs a chocolate finish.

We went to the Kona Grill for dinner.  They serve seasonal vegetables and we sure enjoyed their Sautéed Zucchini & Corn.  Here’s my version.  Steve loves it....maybe you will too?!
SAUTEED ZUCCHINI AND CORN
Place a tablespoon of butter in large shallow pan.
Stir in 2 or 3 finely diced small zucchini and 2 or 3 cups of corn (fresh or frozen).
Sauté over medium heat, once vegetables are mostly cooked stir in 1 cup of bacon pieces.
Season with salt & pepper.


A great banana bread recipe baked with a cinnamon sugar topping!  I like to triple this recipe and fill up the oven!!
BANANA ZUCCHINI BREAD
3/4 c. sugar
1/2 c. oil or butter
1 medium overripe banana
2 eggs
1/2 c. sour milk (add 1 T. vinegar or lemon juice or buttermilk)
1 t. vanilla
1/4 t. salt
1 t. baking soda
1 t. cinnamon
2 c. all purpose flour
1 c. shredded zucchini
Beat together:  sugar  & oil. Add banana, eggs, milk, & vanilla and mix well.  Add salt, cinnamon, baking soda and flour, mix until slightly lumpy.
Stir in zucchini. Pour into sprayed loaf pan.  Sprinkle batter with additional sugar & cinnamon (about 1/4 c. total)
Bake at 350 for 35-50 minutes until done.
Cool 10 minutes before removing loaf from pan.

We had the best Tomato Basil Soup in Idaho Falls. I decided I need to make this for our Garden Club Tomato Night.  So I set out to duplicate the recipe. I made it in my Instant Pot and it worked out great to keep it warm and to serve from.  Everyone loved it!
Instant Pot Tomato Basil Soup
1 onion, diced
2 stalks celery, diced
2 large carrots, diced
2 to 4  cloves garlic, minced
2 to 3  T. butter
1 t. salt
½ t. pepper
2 t. dried basil or 1/4 c. fresh basil
2 bay leaves (optional)
2 cans (14.5 oz.) diced tomatoes or 6 fresh tomatoes, diced
4 cups chicken broth
½ cup heavy cream or whipping cream
2 T. regular clear jel (cornstarch could work too)
Using the sauté setting of the instant pot or electric pressure cooker, sauté the onion, celery, carrots and garlic in butter for about 5 minutes.
Add the salt, pepper and basil, and sauté for 1-2 minutes more.
Turn off heat, add bay leaves, tomatoes and chicken broth, and stir.
Secure the lid and cook the vegetable mixture using the soup setting, or cook for 15 minutes at high pressure.  Allow the pressure to release naturally for 10 minutes, then manually release remaining pressure. Remove the lid.  Remove the bay leaves.  Puree the soup using an immersion blender.
Stir together the cream and clear jel and add to the soup mixture, stir until well blended.  Taste and adjust seasonings as desired.


I made these for our Sturgeon fishing trip this fall.  This recipe is a keeper!!
MAKE AHEAD BREAKFAST ENCHILADAS
1 1/2 c. half & half milk
5 large eggs
1/2 t. salt
1 ½ T. flour
2 ½ c. ham, diced
1/2 c. green onions, chopped
2 1/2 c. cheddar cheese, grated & divided
12- 8" flour tortillas
Toppings:  salsa, sour cream, & extra green onions or cilantro for garnish
Whisk together:  milk, eggs, salt & flour.  Pour a little of this liquid (enough to cover the bottom) in a sprayed 9x13 pan and set aside the rest.
Mix together:  ham, green onions & 2 c. cheese.  Scoop 1/3 c. of this onto tortilla and roll up and place in pan. Pour the remaining egg mixture over the top of the enchiladas.  Cover & refrigerate overnight to allow the tortillas to absorb the egg mixture.
In the morning.....Bake at 350 for 35 to 45 minutes, until the egg mixture looks cooked and tortillas are golden brown. Top with the remaining ½ c. grated cheese the last 10 minutes of baking.
Serve with the toppings of your choice.


I had a couple jars of apple pie filling that did not seal. So, I came up with this recipe.  Then I started making them with fresh apple slices and they worked out well too.
Apple Crisp......Fruit Crisp
42 oz. Apple Pie Filling (Or any fruit filling you like) **
Topping
1 c. flour
1 c. brown sugar
1 c. old fashioned oats
1 1/2 t. cinnamon
3/4 c. melted margarine
1/4 c. chopped pecans
Spray a 9 inch square or round baking dish and dump in the pie filling.
Mix together the remaining ingredients to make topping, and sprinkle over the pie filling.
Bake at 375 for 30 to 40 minutes, until golden brown.

**If using fresh apple slices instead of pie filling prepare this.
6 c. peeled & sliced apples
1 c. sugar
2 T. flour
1/4 t. salt
1 1/2 t. cinnamon
1/4 t. nutmeg
Mix together the dry ingredients and then stir in the apple slices.  Use this in place of the apple pie filling. Proceed with the topping and bake as directed above.

How to remove bleeding from red fabric......How to wash a quilt!! And....Homemade Spray & Wash

Katie made the most adorable Grinch King sized quilt.  When she washed it the red bleed onto the white and was a total mess.  She called me quite upset that she had ruined her new quilt.  She had even dried it in the dryer.  I was doubtful but I started researching the web and this is what she did to fix it......it was a miracle!!!  These pictures don't show just how bad it really was. 


How to remove bleeding from red fabric......How to wash a quilt!!  And.....Homemade Spray & Wash

Recipe to remove fabric bleeding.
Soak the quilt in the bath tub in cold water to get it all wet. 
Then she put it in the washer with 1 Tablespoon of DAWN blue liquid soap and 4 Color Grabber sheets and washed it in HOT water.  Yes the HOTTEST water the fabric can stand, at least 140 degrees.
She was amazed at how well it worked. 
Then she sprayed the quilt with my homemade Spray and Wash**  and rubbed it into the quilt.
She  repeated the HOT water wash with the Dawn & Color Grabbers.  Amazing enough it is good as new!!! 
Then she rinsed the quilt in 1 cup of white vinegar to set the colors.  NOTE:  THIS IS HOW SHE SHOULD HAVE WASHED THE QUILT IN THE FIRST PLACE!  NO LAUNDRY SOAP JUST 1 CUP OF WHITE VINEGAR IN A COLD WATER WASH. 

Quilts are a ton of work and should be washed carefully.  I always wash my quilts just with vinegar water.  Vinegar sets the color and is a gentle disinfectant.  If the quilt is really dirty you might want to add a little laundry soap.  And hang them up to dry.  I rarely put a quilt in the dryer. 


** Spray and Wash recipe:  1 part Dawn and 2 parts Hydrogen Peroxide.  Shake together in a spray bottle. 

Thru this process we discovered this list of uses for Dawn dishsoap.  It is really good stuff for lots of things! 

 https://www.onegoodthingbyjillee.com/uses-for-dawn-dish-soap

 Almost as good as new!!!  Definitely a mireacle!!! 

There is a product the web recommended called Synthrapol.  Katie went everywhere we could think of to find it and never found it.  So we reverted to using Dawn.  This hint left by a lady was helpful to us.    https://www.quiltingboard.com/main-f1/dawn-detergent-good-synthrapol-t236974-2.html

"neither Synthrapol nor Dawn will set dyes. All they do is suspend unset dye particles in water so they are rinsed away instead of settling into fabric fibers.

Most fabric that "bleeds" has had dyes correctly set by the manufacturer but have not been rinsed sufficiently. Fibers can absorb only a limited amount of dye particles. Excess dye particles that are not rinsed away by the manufacturer end up in color catchers (such as those in your test run). Most of these excess dye particles come out in the first wash, and subsequent washes have color catchers that come out pretty clean.

When the manufacturer does not actually set the dye properly, the end result is a "bleeder" fabric that never stops bleeding. It's not just a problem of excess dye particles (more dye particles than the fibers can absorb) not being rinsed away; it's a problem of all dye particles not being permanently set into the fibers. Synthrapol and Dawn will prevent these loose dye particles from settling into other fabrics, but they will not stop the fabric from bleeding in future washes." 

This site has good information too:    http://www.quiltersclubofamerica.com/forums/t/19977.aspx

Mandarin Orange Pretzel Salad by Six Sisters' Stuff

Aunt Virginia Kimball brought this salad to Thanksgiving Dinner.  I loved it!

Here is the official link to it.    http://www.sixsistersstuff.com/recipe/2013/07/mandarin-orange-pretzel-salad-recipe/

Mandarin Orange Pretzel Salad

2 cups pretzels, crushed
1/2 cup butter, melted
3 tablespoons sugar **
1 (8 oz) package cream cheese
1 (8 oz) container Cool-Whip (non-dairy whipped topping)
1 cup sugar
1 large box (6 oz) orange Jell-o**
2 cups boiling water**
1 can (11 oz) mandarin oranges

For the first layer, combine broken pretzels, melted butter and 3 tablespoons sugar. Stir together until well blended.  Press in  9 x 13" baking pan and bake at 350 degrees for 7** minutes.  Cool completely.
For the second layer, beat 1 cup sugar and cream cheese together until smooth.  Fold in Cool Whip.  Spread cream mixture over pretzel layer (be sure to seal the cream cheese layer against the sides of the pan so that the jello mixture (3rd layer) will not be able to leak through when added).
For the third layer, mix orange Jell-o and boiling water together until Jello is completely dissolved.  Add mandarin oranges and let cool until slightly set.  Pour Jell-o over cream cheese layer and refrigerate until firm.
Cut into squares and serve.

** Next time I would add a small box of jello along with the large one and use a total of 3 c. boiling water.  I thought the crust could have used a little more sugar, next time try 4 T.  and bake the crust a little longer 10 to 15 minutes.  It didn't want to stay together.