{Pretzel Salad}

I got this recipe from my moms friend Paula Avey.  She brought this to our annual friends Christmas party.  It was so yummy.  I asked for the recipe right away and I have made it three times since.  Everyone loves it even my kids.  I suggest making it the night before your event.

Bottom Layer
2 1/2 cups broken pretzels
3 Tbsp sugar
3/4 cup melted butter (1 1/2 sticks)

Stir butter and sugar until well mixed; stir in pretzels.  Pat into bottom of a 9x13pan.  Bake at 400 for 8 minutes, then cool completely.

Middle Layer
8oz softened cream cheese
1 cup sugar
8oz cool whip

Mix cream cheese and sugar until smooth.  Mix in cool whip and spread over cooled pretzel layer.  Make sure to seal edges of pan.

Top Layer
2 cups boiling water
1 large package raspberry jello
20oz bag of frozen raspberries (no sugar added)

Dissolve jello in boiling water.  Add raspberries.  Let stand in fridge about 15 minutes until jello starts to set.  Pour over other layers in pan.  Cover and place in refrigerator for an hour or until ready to serve.

{cheesy mexican casserole}

INGREDIENTS

1 pound ground beef
1 large onion, chopped
2 1/2 cups salsa
1 can pinto beans
1/4 cup Italian salad dressing
1 tablespoon taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 can of drained corn, or about 2 cups of frozen corn
3/4 cup sour cream
2 cups shredded Mexican cheese blend

DIRECTIONS

In a large skillet, cook beef over medium heat until meat is no longer pink; drain.
Stir in the onions, salsa, beans, corn, salad dressing, sour cream, taco seasoning and cumin.
Spoon a  layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last and final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot and bubbly.