A Year-Round Guide to Franklin and Nantahala

Yield: 12 servings. ½ cup unsalted butter (1 stick), softened 3 tablespoons sugar 2½ cups pretzel sticks, coarsely chopped 1 (6-ounce) package strawberry gelatin 2 cups boiling water 1 cup

Madison County Championship Rodeo

Yield: 12 servings. ½ cup unsalted butter (1 stick), softened 3 tablespoons sugar 2½ cups pretzel sticks, coarsely chopped 1 (6-ounce) package strawberry gelatin 2 cups boiling water 1 cup

Rosemary and Goat Cheese Strata

Yield: 12 servings. ½ cup unsalted butter (1 stick), softened 3 tablespoons sugar 2½ cups pretzel sticks, coarsely chopped 1 (6-ounce) package strawberry gelatin 2 cups boiling water 1 cup

Strawberry Pretzel Salad

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strawberry pretzel salad

Yield: 12 servings.

½ cup unsalted butter (1 stick), softened
3 tablespoons sugar
2½ cups pretzel sticks, coarsely chopped
1 (6-ounce) package strawberry gelatin
2 cups boiling water
1 cup cold water
3 cups fresh strawberries, capped and sliced
8 ounces cream cheese
2 tablespoons sour cream
1 cup sugar
8 ounces whipped topping
Chopped pecans (optional)

Preheat oven to 350°. In a bowl, combine butter, 3 tablespoons sugar, and pretzels; mix well. Press pretzel mixture into a greased 9 x 13-inch glass baking dish. Bake at 350° for 10 minutes. Remove dish from oven and allow to cool.

In a large bowl, dissolve gelatin in boiling water. Add cold water and stir. Add strawberries. Chill strawberry gelatin mixture until partially set. In a mixing bowl, mix cream cheese, sour cream, and 1 cup sugar until smooth. Fold in whipped topping.

Spread cream cheese mixture over pretzel crust. Pour gelatin mixture over cream cheese layer. Chill until set. Top with chopped pecans (optional).

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This story was published on Jun 07, 2016

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.