Balsamic and Strawberries with Mascarpone Cheese

Yes, I am aware of how this sounds, but it really is super!!!  Please please please try this!!!

1/3 C Balsamic Vinegar
2t plus 4T Sugar
1/2 t fresh lemon juice
1/2 C chilled mascarpone cheese
1/2 C chilled whipping cream
1/2 t vanilla
3- 1 pint strawberries hulled and halved

Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate.)

Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.

Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.

Divide berries and syrup among 6 bowls. Top with mascarpone mixture.

Pretzel Salad

Stephanie Reece

Whenever I tell anyone about this dish I get very strange looks...very, very strange looks!  I used to turn my nose to it too...until I got the nerve to make it one day...and I am glad I did!!  Its really, very good.  So, just build up the nerve to try this.  You wont be sorry!!

Bottom layer:
2C crushed pretzels
3T Sugar
3/4C melted butter

Middle layer:
1C Sugar
1 sm can of crushed pineapple, drained
8 oz pkg of cream cheese, softened
1 tub of cool whip

Top layer:
2- 3oz pkg of Raspberry jello
1pkg frozen raspberries

Directions: (This is built in layers)
*Combine crushed pretzels, sugar, and melted butter in bowl.  Mix to combine.  Spread out into a 9x13 in. baking pan.  Bake at 400* for 5-7 min.  Careful not to let the pretzels/butter mixture burn! Set aside to cool.
Next, combine the sugar, crushed pineapple and cream cheese in bowl and mix with beaters until combined.  Gently fold in tub of cool whip and spread on top of cooled pretzel mixture. Cover and place in refrigerator. 
Meanwhile, combine raspberry gelatin with 2 C boiling water and stir until dissolved.  Add frozen raspberries.  Stir to combine and refrigerate for approx 20-25 min or until gelatin is partially set.  Remove from fridge and spread gelatin mixture on top of cool whip/cream cheese mixture.  Cover and refrigerate for at least 1 hr or until top layer is fully set.

Baked beans

by Stephanie Reece
This is a great way to dress up those store bought beans in minutes!

1-2 cans your fav baked beans (I go for Bushes original)
3-4 slices bacon
1-2 cloves of garlic, minced
1/2 sm. onion, diced

-Cut bacon in small pieces and fry. Set on paper towles to drain. Drain most of the grease from the bacon reserving just enough to saute the onion and garlic in. **NOTE, add the onions and let them cook until they are almost done. The garlic sautes up super fast and if you add it too early it will burn! Stir garlic, onion and bacon bits into beans and transfer to oven proof dish. Bake covered at 350* while the rest of your BBQ is on the grill! YUM-O!! The smell alone with drive you crazy!

Cheesey Potatoes (AKA Funeral Potatoes)

By Stephanie Reece

2lb bag frozen potatoes
2 cans of cream of chicken
1/4 C grated onion
2 C sour cream
1/2 C melted butter
2 C shredded cheese

-Mix all ingredients all together, season with salt and pepper. Place in 9x13in. pan and bake covered at 350* for 45 min. or until bubbly.

Parmesan corn

by Stephanie Reece
This corn is a staple at our dinner table in the summer!

4-6 ears of corn
1/2 stick of butter
2-3 tbsp kraft Parmesan grated cheese
1 tsp chopped fresh parsley

-boil or grill (wrap each husked ear of corn in foil and place on grill 15-20 min turning occisionally) corn. Mix melted butter, parmesan cheese and parsley together and spread onto corn.

Sweet potato balls

Sweet potato balls
by Stephanie Reece

2c mashed sweet potatoes
12 lg marshmallows
3/4 c finely crushed corn flakes
1/2 c packed brown sugar
2T milk
1/4 c butter

-mold large spoonfuls of mashed taters around one marshmallow. Roll ball in corn flakes. Place in shallow 1-1 1/2 qt. baking dish. In saucepan brink milk, brown sugar and butter to a boil. Pour over balls and bake uncovered for approx 15 min.

*Tip: mold cooled mashed potato around marshmallows and when done molding them all, then roll them in the flakes...this dish is messy!*