Member’s Recipes Page 

It was brought to my attention that we needed this page and I agree. The 220 MHz Good Guys ARC has many families with generational recipes that bring back great memories, and they are wishing to share them. I hope to flood this page with all those lovely, tasty recipes.

This recipe is a family favorite of member Jim, N6KRJ, and a regular on the Nightcrawlers net. Thanks Jim!

Cranberry Pretzel Salad

Ingredients:

2 1/2 cups crushed salted pretzels

1/4 cup chopped pecan pieces (plus 2 Tbsp. for garnishing the top, at the end)

1/4 cup granulated sugar

3/4 cup butter, melted

1 - 8 oz. block cream cheese, softened

1 cup powdered sugar

1/2 cup heavy cream

1 tsp. pure vanilla extract

2 - 8 oz. frozen whipped topping (thawed and divided)

2 - 3 oz. boxes cranberry or black cherry Jell-O mix

2 cups boiling cranberry cocktail juice (or water)

2 - 14 oz. cans whole berry cranberry sauce

Instructions:

·        Preheat oven to 350°F. Lightly spray a 13 x 9 inch baking dish with cooking spray.

·        In a medium size mixing bowl toss together pretzels, 1/4 cup pecans and sugar with melted butter. Mix until fully moistened. Press firmly onto bottom of dish. Bake for 12 minutes or just until set. Cool completely.

·        In a medium size mixing bowl using an electric mixer, whip together cream cheese and powered sugar until combined. Add cream and vanilla, whipping until smooth. Fold in one 8 oz whipped topping by hand. Spread over cooled crust. Chill while making jello topping.

·        In a medium size mixing bowl, mix together Jell-O mix and boiling cranberry juice OR water. Stir until completely dissolved. Add cranberry sauce. Stir until combined and cranberry sauce has melted. Chill for 30 minutes.

·        Pour cranberry Jell-O topping evenly over cream cheese. Use a spoon to arrange cranberries evenly on top before it sets. Chill overnight to allow it to set.

·        Frost the top with remaining whipped topping and sprinkle with reserved 2 Tbsp pecans. Store leftovers chilled.

Notes:

If you'd like to toast the pecans for garnishing, place them on a separate pan and into the oven while the crust bakes. Bake for 5 minutes or until fragrant, then cool.

You can also serve this pretzel salad plain without whipped cream and pecans on top.