* 2 2/3 cups of coarsely grounnd pretzels (sift to remove fine crumbs
* 3 tblsp sugar
* 3/4 cup softened margarine
Cream sugar and margarine together. Add pretzels and press into a 9x13 pan. Bake 10 minutes at 350 F. Let cool.
* 8oz cream cheese
* 3/4 sugar
* 1 pint cool whip
Cream together cream cheese and sugar together, then add the cool whip. Spread over the pretzel mixture and refridgerate.
* 1 large package raspberry jello
* 2 cups boiling water
* 16oz pack of frozen strawberries
Dissolve the jello in the boiling water. Add the strawberries. Refridgerate and let partially set (it will still need to be "pourable".) Pour over cheese layer and chill.
1/3 c butter, softened 3/4 c light corn syrup
1/2 c packed brown sugar 3/4 c milk
1/2 c sugar 1 3/4 c quick-cooking oats
2 eggs
Cream butter w/ electric mixer. Add sugars slowly, creaming thoroughly after each addition. Add eggs one at a time; beat thoroughly. Beat in corn syrup. Add milk; mix well. Stir in oats; pour into pie crust. Bake in 375 degree oven for 45 min or until set in center. Don't overbake...
And my mom's pie crust is famous... You're getting the family secret here ;)
Jo's Pie Crust
3 c flour 1 egg
1 tsp salt 5 tbsp water
1 1/4 c shortening 1 tbsp vinegar
Mix flour and salt; cut in shortening until mixture is consistency of meal. Beat egg, water and vinegar together; blend into flour mixture. Will make 2 to 3 pie crusts. Roll out on lightly floured surface. Place in 9in pie pan. Pour in filling. Remaining pastry may be refrigerated for 2 weeks before using.
