Recipes by Gloria # 15

Presents

Recipes by Gloria
Gloria is a southern girl from the great state of Georgia who contributes fine recipes from her collection.

If you have any questions that you would like to ask Gloria or if you need help locating a recipe send an email to:
gloria@keepsmiling.com

From now and through the Christmas holidays I plan to share with you cookies, candies and other goodies that have become special to me and my family during the holidays.

I hope you enjoy them.....I also plan to include some which are low in calories, fat, and sugar. So be sure and look for them in future issues.

STRAWBERRY PRETZEL SQUARES
2 Cups finely crushed pretzels
1/3 Cup Sugar
2/3 Cup Melted butter or margarine
12 oz. Pkg ( 1 1/2 of a package) Philadelphia Cream
Cheese (softened)
1/4 Cup Sugar
2 Tablespoons Milk
1 Cup thawed Cool Whip Topping
2 Cups boiling water
1 pkg (serving size) Jello Strawberry Flavor Gelatin Dessert
1 1/2 Cups Cold water
2 Pints frozen sliced strawberries
Mix crushed pretzeld, 1/3 cup sugar and butter; press firmly into bottom of of 13 x 9 inch pan. Bake at 350 degrees for 10 minutes. Cool.
Beat cream cheese, 1/4 cup sugar and milk until smooth. Gently stir in whipped topping. Spread over crust. Refrigerate.
Meanwhile, stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1/2 hours or until thickened (spoon drawn through leaves a definite impression). Stir in strawberries. Spoon over cheese layer.
Refrigerate 3 hours or until firm. Cut into squares. Garnish with additional whipped topping, if desired.

**STRAWBERRY PRETZEL SQUARES**
2 Cups finely crushed pretzels 1/3 Cup Sugar 2/3 Cup Melted butter or margarine 12 oz. Pkg ( 1 1/2 of a package) Philadelphia Cream Cheese (softened) 1/4 Cup Sugar 2 Tablespoons Milk 1 Cup thawed Cool Whip Topping 2 Cups boiling water 1 pkg (serving size) Jello Strawberry Flavor Gelatin Dessert 1 1/2 Cups Cold water 2 Pints frozen sliced strawberries	Mix crushed pretzeld, 1/3 cup sugar and butter; press firmly into bottom of of 13 x 9 inch pan. Bake at 350 degrees for 10 minutes. Cool. Beat cream cheese, 1/4 cup sugar and milk until smooth. Gently stir in whipped topping. Spread over crust. Refrigerate. Meanwhile, stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1/2 hours or until thickened (spoon drawn through leaves a definite impression). Stir in strawberries. Spoon over cheese layer. Refrigerate 3 hours or until firm. Cut into squares. Garnish with additional whipped topping, if desired.

COOKIE AND CREAM SQUARES
30 chocolate sandwich cookies (Oreos)
1/4 butter or margarine melted
4 pkg. (8oz. each) Philadelphia Cream Cheese (softened)
1 cup sugar
1 teaspoon vanilla
4 eggs
20 chocolate sandwich cookies, (chopped and divided)
Place 30 cookies in food processor container; cover. Process 30-45 seconds or until finely ground. Add butter; mix well. Press onto bottom of 13x9 inch baking pan.
Mix cream cheese, sugar and vanilla with electric mixer until well blended. Gently stir in 1 1/2 cups of the chopped cookies. Pour into crust. Sprinkle with remaining chopped cookies.
Bake at 350 degrees for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into squares.
TIP: Line pan with foil for easy removal of squares.

**COOKIE AND CREAM SQUARES**
30 chocolate sandwich cookies (Oreos) 1/4 butter or margarine melted 4 pkg. (8oz. each) Philadelphia Cream Cheese (softened) 1 cup sugar 1 teaspoon vanilla 4 eggs 20 chocolate sandwich cookies, (chopped and divided)	Place 30 cookies in food processor container; cover. Process 30-45 seconds or until finely ground. Add butter; mix well. Press onto bottom of 13x9 inch baking pan. Mix cream cheese, sugar and vanilla with electric mixer until well blended. Gently stir in 1 1/2 cups of the chopped cookies. Pour into crust. Sprinkle with remaining chopped cookies. Bake at 350 degrees for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into squares. TIP: Line pan with foil for easy removal of squares.

I know that sometime during the Christmas and New Year Season you most likely will attend a gathering which may require you to take a covered dish. Here is a delicious and simple one for you......

SWEET AND SOUR MEATBALLS
3/4 LB Extra Lean Ground Beef
3/4 LB Ground Turkey
1 small onion minced
1/4 cup egg substitute
1/2 cup italian seasoned bread crumbs
3/4 cup Ketchup
1/3 cup white vinegar
1/4 cup low sodium Worcestershire Sauce
3 Tablespoons Sugar
2 Teaspoons dry mustard
Combine first 5 ingredients and shape into 1-inch balls.
Brown meatballs, in batches, in a large nonstick skillet over medium-high heat.Remove meatballs from skillet and wipe skillet clean. Stir together ketchup and next 4 ingredients in skillet; bring to a boil.
Add meatballs,reduce heat, and simmer 5 minutes or until meatballs are no longer pink.
Yield: 3 l/2 Dozen

**SWEET AND SOUR MEATBALLS**
3/4 LB Extra Lean Ground Beef 3/4 LB Ground Turkey 1 small onion minced 1/4 cup egg substitute 1/2 cup italian seasoned bread crumbs 3/4 cup Ketchup 1/3 cup white vinegar 1/4 cup low sodium Worcestershire Sauce 3 Tablespoons Sugar 2 Teaspoons dry mustard	Combine first 5 ingredients and shape into 1-inch balls. Brown meatballs, in batches, in a large nonstick skillet over medium-high heat.Remove meatballs from skillet and wipe skillet clean. Stir together ketchup and next 4 ingredients in skillet; bring to a boil. Add meatballs,reduce heat, and simmer 5 minutes or until meatballs are no longer pink. Yield: 3 l/2 Dozen

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