Freds Pretzel Salad Recipes

PRETZEL SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, mix crushed pretzels, margarine and sugar.
• Press crushed pretzel mixture into the bottom of a 9x13 inch baking dish, and bake in the preheated oven 8 minutes. Remove from heat and allow to cool.
• Blend together the cream cheese and sugar. Fold in whipped topping and spread evenly over cooled pretzel mixture.
• In a medium bowl, dissolve the strawberry flavored gelatin in boiling water. Mix in strawberries and set aside to cool for 15 minutes.
• Pour gelatin mixture over cream cheese mixture and refrigerate until set, about 4 hours.

RED, WHITE AND BLUE PRETZEL SALAD

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, mix the crushed pretzels, melted butter, and granulated sugar. Evenly spread the mixture on a baking sheet. Bake for about 10 minutes or until golden brown. Allow to cool.
• Divide the pretzel mixture among 6 mini trifle dishes and flatten in an even layer.
• In a medium bowl, beat the cream cheese, whipped topping, and powdered sugar until completely smooth. Divide among the mini trifle dishes (on top of the pretzel layer) and spread with the back of a spoon.
• In a medium bowl, dissolve the Jell-O in 2 cups of boiling water. Allow to slightly cool. Stir in the fresh berries and crushed pineapple. Divide among the mini trifle dishes (on top of the cream layer) and spread evenly. Allow to chill in the fridge, covered with plastic wrap, until set, about 3 hours. Garnish with a dollop of whipped topping. Enjoy!

BUBBA'S PRETZEL SALAD

Steps:

• In a medium bowl, mix together crushed pretzels, 1/2 cup sugar and melted butter until blended. Press into the bottom of a 9x9 inch baking dish.
• In another bowl, beat 1/2 cup sugar and cream cheese until fluffy. Fold in whipped topping. Spread over the pretzel layer in dish.
• In a small saucepan, stir together cornstarch and 1/4 cup sugar. Mix in reserved pineapple juice, and bring to a boil over medium heat. Cook, stirring until thickened, about 5 minutes. Stir in crushed pineapple. Spread over the whipped layer in the dish. Cover and refrigerate for at least 1 1/2 hours, or until firm.

FREDS' CHICKEN SALAD WITH BALSAMIC DRESSING

Steps:

• Roast the chicken (if you're using a cooked, store-bought chicken, skip this step): Heat oven to 350 degrees. Place a rack in a roasting pan. Rub 1 tablespoon salt around the inside of the cavity, then stuff it with the thyme, lemon and garlic. Tie the legs closed with cooking twine. Rub olive oil over the entire bird, and sprinkle with 1/2 tablespoon salt and the black pepper. Place on the rack and roast for 72 to 80 minutes. After 72 minutes, begin testing for doneness by inserting a meat thermometer into the leg, close to the bone. The chicken is done when the thermometer reads 165 degrees. Remove from oven and set aside to cool.
• When cool enough to handle, remove the skin from the chicken. Use your hands to remove all the meat (remember, it will be hotter internally) and shred into 2-inch strips. If you're not going to make the salad for a few hours, place the meat in the refrigerator, but be sure to remove it and let come to room temperature for 30 to 45 minutes before serving, to bring out the best flavor.
• Make the dressing: Place all the ingredients except the oil in a food processor and pulse for about 30 seconds, until everything is combined. With the machine on low, slowly drizzle in the oil until dressing is emulsified.
• Assemble the salad: Drizzle pears with lemon juice to prevent them from browning. In a large mixing bowl, combine pears, greens, beans, tomatoes, onion, avocado and half the chicken meat. Add some of the dressing and toss to make sure everything is lightly coated, adding more dressing if needed. Divide the mixture equally among 4 or 6 plates. Lay the rest of the chicken on top and serve immediately, passing the remaining dressing in case people want to add more.

OLD-FASHIONED STRAWBERRY PRETZEL SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream butter or margarine with the brown sugar. Mix in the pretzels and pat mixture into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Set aside to cool.
• In a medium bowl, dissolve the gelatin in the boiling water and stir in the strawberries. Chill until partially thickened.
• In a small bowl beat the cream cheese and white sugar together until smooth. Fold in the whipped cream. Spread mixture over the top of the cooled crust, making sure to seal the edges. Chill then pour the gelatin mixture over he cream cheese layer. Chill until firm.

FLUFFY PRETZEL SALAD

Steps:

• You will need a large bowl because this makes alot.
• Mix in a bowl 2/3 cups sugar, 2 cups of crushed pretzels and 2 sticks of melted butter. Lay on a cookie sheet. Bake for 5 minutes at 400 degrees. When cold crumble and set aside.
• Mix: 2 (20oz) cans crushed pineapple (juice and all) with 2 (8oz) tubs of cream cheese (softened) and 1 cup of sugar. Fold in the 2 (8oz) whip cream.
• Refrigerate until you are ready to serve (when put in the fridge it will stiffen up). When you are ready to serve mix in carmelized pretzels.

PRETZEL SALAD I

Steps:

• In a large bag combine pretzels, peanut oil, salad dressing mix and salt. Shake bag to coat pretzels.

PHYLLIS' PRETZEL SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.
• In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30-40 minutes.
• In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. I let mine stand in the refrigerator until partially set. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 3-4 hours or overnight.

PRETZEL SALAD

Steps:

• Using a food processor or blender, crumb the pretzels until fine.
• Mix pretzels, melted butter, and 1/4 C sugar.
• Press into 9 x 13 pan.
• Bake 10 minutes@ 350 degrees.
• Cool.
• Blend cream cheese, 1 C sugar, and whipped topping.
• Spread on cooled pretzel layer.
• Bring pineapple juice to a boil.
• Dissolve jello in hot pineapple juice.
• Add strawberries with juice and stir until thawed and jello is partially set.
• Spread over cream cheese layer.
• Refrigerate 4 hours or overnight.
• Cut into squares to serve.

STRAWBERRY PRETZEL SALAD

Steps:

• Preheat oven to 350*F.
• In a bowl combine pretzels, ¼ cup white sugar and butter. Mix well.
• Spread on the bottom of a 9x13 casserole dish and press down to create a tight crust.
• Bake for 10 minutes then remove from the oven and cool completely.
• Once the crust is cooled, make cream cheese layer.
• In a bowl blend 1 cup sugar cream cheese and vanilla together.
• FOLD in the cool whip.
• GENTLY spread this mixture over cooled crust. I've found it easiest to place globs all over then gently spread them together.
• Make sure that white filling touches all sides of the pan. This will prevent jello mixture from sliding UNDER the cream cheese layer and making the crust soggy.
• Chill while you make the top layer.
• In a medium bowl, stir together jello and boiling water. Mix well until jello is fully dissolved.
• Add strawberries and mix until strawberries are thawed.
• Mixture should begin to thicken as the frozen berries will quickly bring the temperature down. When mixture is egg white consistency (thick, but soupy) (about 10 minutes) pour over the cream cheese layer.
• Chill for 1 hour or longer, until the jello is set.

PRETZEL SALAD DESSERT

Steps:

• Mix the crushed pretzels, sugar, and margarine or butter together.
• Put in bottom of 9x13-inch pan.
• Bake for 10 minutes.
• Cool.
• While crust is cooling, mix the cream cheese, sugar, and Cool Whip together.
• Put on top of cooled pretzel crust.
• Let set.
• While the pan is setting, mix up the jello, water, and fruit.
• Let set a little to cool down.
• Pour onto cream cheese mixture.
• Let set.
• Keep refrigerated.
• The food coloring is for the cream cheese layer.
• If by chance you want the green color to represent the trees and have the berries decorating the tree.
• Also you could even poke a few holes into the cream cheese layer before adding the jello mixture to get a different design.
• You could have any kind of Jello to match your fruit.
• I have used strawberries, raspberry, and blueberries before to be different once in a while.

FRED'S PRETZEL SALAD

Steps:

• Mix together the first three ingredients and spread into a 9x13 inch dish. Bake at 400 degrees for 10 minutes and cool.
• Beat together cream cheese and one cup of sugar.
• Stir in cool whip and spread on cooled pretzel crust.
• Dissolve Jell-O in boiling water.
• Stir in strawberries and let set for ten minutes.
• Pour on top of cheese mixture and chill to the Jell-o is set (about four hours).