Itís been a busy week, filled with the add-ins that always show up this time of year. The kids have started a new year of school, so car-pooling is on the top of the list before most of us can finish that second cup of coffee! I start the day off and running and Iím back into the Momma routine of deciphering homework, running around with mini-errands, and hating every moment of being home because the house is far too quiet!
On the upside, the past few days have been eventful, minus the school season. Amazon has stolen my breath away with the wonderful and new things theyíve been pulling out of their hat. Just today, I received a lovely little email informing me that all of my novels went live at their United Kingdom branch. Happy dance isnít the word, Iím ecstatic!
To top it off, my cookbook I Canít Cook Because Iím a White Girl, has been reduced by nearly 42% by the publisher If you love Latin food but are a bit concerned about how to cook it, this is the one that will teach you how to get by with even the hardest recipes. Itís my humorous insight into the cooking world in the Southwest, especially if youíre an Anglo! The purchase link is available at
Todayís Friday, so what else can I say besides TGIF? I just finished adding 2500 words to my latest historical romance WIP Moonlit Deception. Iíve taken a break from all that writing to post my usual, and itís recipe time for all of my readers before I begin to outline my own menu at home.
Weíve all been suffering through this heat and humidity (which is strange for this part of the United States), and I thought a cooling dessert would be just the thing. My husbandís cousin popped in with this little beauty at the last party we attended, and I was amazed. Delicious, simple, creamy, and wonderful is about all I can say!
2 c. crushed pretzel sticks
3/4 c. melted butter
3 tbsp. sugar
Mix well and press into a 9 x 13 inch baking pan. Bake at 350 for approximately 10 minutes. Allow to cool.
1 (8 oz.) pkg. cream cheese
20 oz. frozen strawberries
1 med. container of Cool Whip
1 c. sugar
1 lg. pkg. strawberry Jello
Mix together Jello with water. Add strawberries and allow to set for about 10 minutes.
Beat together cream cheese and sugar until well blended. Then add Cool Whip to cream cheese mixture. Spread cream cheese mixture over cooled pretzel crust. Then spoon Jello and fruit over top of cream cheese.
Chill until set. Serve
***if you wish to prepare this recipe with different types of fruit (i.e., raspberries, blueberries, etc) use corresponding Jello***
Bon Apetit!