Ingredients

Crust

● 2 cups of crushed pretzels
● 3/4 cup of melted butter
● 3 tablespoons of white sugar

Creamy Delight

● An 8 ounce package of cream cheese, softened
● 1 cup of white sugar
● An 8 ounce container of frozen whipped topping, thawed

Strawberry Filling

● 2 packages, 3 ounces each, of strawberry flavored jello
● 2 cups of boiling water
● 2 packages, 10 ounces each, of frozen strawberries

Directions

Preheat oven to 400 degrees. Stir together crushed pretzels, melted butter, and 3 tablespoons of sugar, then mix well and press mixture into the bottom of a 9×13 inch baking dish. Bake 8 to 10 minutes until set, then set aside to cool.

In a large mixing bowl, cream together cream cheese and 1 cup of sugar. Fold in whipped topping, then spread mixture onto cooled crust.

Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. Pour and spread filling over cream cheese layer, then refrigerate until set.

<< Back to News

Ingredients:

●  6 cups of water
●  1 cube of chicken bouillon
●  1 pound of dried black eyed peas (sorted and rinsed)
●  1 diced onion
●  2 diced cloves of garlic
●  1 red bell pepper (stemmed, seeded, and diced)
●  4 slices of chopped bacon
●  8 ounces of chopped ham
●  1 teaspoon of ground pepper
●  Salt to taste

Pour water into a crock pot, add the bouillon cube, and stir until dissolved.  Combine the black eyed peas, onion, garlic, bell pepper, bacon, ham, pepper, and salt.  Stir to blend.  Cover the crock pot and cook on Low for 6 to 8 hours, until peas are tender.

<< Back to News

Cake Ingredients

●  3 cups all-purpose flour
●  2 cups sugar
●  1 tsp salt
●  1 tsp baking powder
●  1/2 tsp baking soda
●  1 cup buttermilk
●  1 cup butter
●  2 tsp vanilla extract
●  4 eggs

Preheat the oven to 325°F, and grease and flour a winch Bundt pan.  In a large bowl, mix the flour, sugar, salt, baking powder, and baking soda, then blend in the buttermilk, butter, vanilla, and eggs.  Beat the batter for 3 minutes at medium speed, then pour it into the Bundt pan.  Bake for 60 minutes, checking to make sure the cake passes the toothpick test.

Topping Ingredients

• 3/4 cup sugar
• 1/3 cup butter
• 3 Tbsp water
• 2 tsp vanilla extract

When the cake is almost done baking, combine the four topping ingredients in a saucepan, then cook over medium heat until fully melted and combined.  Do not boil.

Prick holes in the still warm cake (with skewers or something similar), and slowly pour the topping over the cake. Let the cake cool before removing from the pan.

<< Back to News

Ingredients

● 1 (18 1/4 oz.) package devil’s food cake mix, no pudding
● 1 (8 oz.) package cream cheese, softened
● 2/3 cup packed brown sugar
● 1 teaspoon vanilla extract
● 1/8 teaspoon salt
● 2 cups whipping cream, whipped
● 2 tablespoons Heathbar milk chocolate bits

Mix and bake cake according to package directions in two 9 inch round pans.  Cool for 15 minutes, then remove from pans and cool completely on cooling rack.  In a bowl, beat cream cheese, brown sugar, vanilla, and salt until fluffy, then fold in whipped cream.  Split each cake into two horizontal layers.  Place one on a serving plate and spread with a quarter of the cream mixture, then sprinkle with a quarter of the Heathbar bits.  Repeat for each layer.  Cover and refrigerate for at least 8 hours.

<< Back to News