Pretzel Salad

hi good morning i'm mary i'm linda thank you sister's in the kitchen welcome to our show yeah we um today we're going to do a little it's it's called a salad but it can be for the salad dessert either one uh it's called the uh pretzel salad and the crust it tastes kind of like a graham cracker crust but it's made out of pretzels and a lot of you may already know this recipe but anyway we're going to show you the way we do it all right this is uh i usually get the sticks because they're easier they're easier to break up and i've already got it calls for two cups of crushed pretzels but you want to leave a little bit of of a big chunks not big but you don't want them crushed not like a meal type thing so um i've already got some already here these are little long sticks and what i do is i just kind of break them a little bit before i put them in the processor i i have a big food processor but this wasn't going to be a very big job so i'm just using my little small one here and i'm just going to put them in here and i think this will be enough to make it finish making it two cups but it's um it's just a little smaller all right that's why i've no that's why i crushed most of my beforehand because i didn't want y'all when you're in the kitchen you have noise going on i mean that's part of cooking you can't cook quietly at least we don't no no we don't i'm gonna give it a one more pulse it's not um not quite small enough to suit me that'd be enough i don't really think i need all these anyway [Applause] so i've already got a one cup this is about the size you leave some little you know kind of large pieces and some um some fine but i'm gonna is there something you want me to do uh no not really i uh i'm just gonna take some of these bigger pieces out because i know i've got too much here i don't um i don't want to have to turn that on again so here's the other cup i'm going to put that a little bit more in there and then you put um 1 4 a cup of sugar in this and then i stir it up do you need this cup measurement uh i don't think so yeah i don't think i'm gonna i won't need it again because this is this um recipe you do it in stamps and i'm gonna do this one um in pieces but uh we'll put we'll put the video all together all right linda and then this right here is a three-fourth a cup of melted butter mary and i love to travel we've always loved to travel mommy liked to travel paulie was he loved to go places and see his family daddy like to travel we also traveling is in our blood yeah we're not world travelers but we've done a lot of traveling these you know i guess i went around the world to get to where i wanted but anyway i'm going to push this in here because i want to i want that butter to get on all of it because you bake this in the 350 oven for 15 minutes make sure that butter gets on all of it so it'll stick but this is just a crust and uh i know uh i woke up the other morning thinking about you know the song was just on my mind leaning on the lord you know that's what we have to do we have to lean on the lord in every situation when it's out of our control when a situation exactly he's out of control we just have to we have to judge him right and linda you remember that song we used to sing um linda was three years old and i was five first time you're saying i feel like traveling yeah i feel like traveling on song we sang in church linda we had this we had to stand beside the pulpit because we're both so short we was just like i said yeah five and uh and she was three why don't we just you wanna do you wanna see that no we're not gonna get the piano or nothing when i mention this up we'll just think we'll just say a little horse i feel like traveling on and on i feel like traveling home my heavenly home is bright and fair i feel like traveling on let me get the book let me see if i can find a book it's been so long since we signed it let's get this one okay it's glittering i towers like traveling on that heavenly mansion shall be mine yes i feel like traveling [Music] heavenly home is bright and fair i feel like traveling alone brings back a lot of memories it's been so many years since we just really sing along together we used to have really good harmony on our whole family saying we sang it so many funerals i know everything i mean the pigs and kids sang all over east texas yes we did well i tell you my i don't have as good a voice as linda but i really can't you say now i don't i'll tell you i i didn't uh that oh i just don't sing for around anybody no more because it's been so long i get out of breath you know i'm overweight and um i just you know you have to use your voice to keep it now you do and that is the truth go somewhere to church we had our home church of course in nacogdoches first pentecostal but uh if we wasn't having church we found we wrote friday night we had children saturday night and sunday night yes and if we could possibly go anywhere we went somewhere on friday night and we went all over east texas we were saying on the way home we sing all the way there and it was just we just had so much fun it was it was something that mom and daddy was always happy for us to do daddy kept the car filled up with gas and we were ready to go somewhere charles got in that car and we had a car load to it we did we had one ellen sue and whoever else went with us we always had a bunch of kids in the car with us okay this is the crust i didn't put it up around the edges i just put it on the bottom now i put it in the oven 350 degrees for 15 minutes and then then we'll have another step that comes out uh we'll we will post it when we get it out of the oven we will we'll give you the next step all right we'll see you in a minute yeah bye-bye bye hi everybody i'm melissa i'm mary sister's in the kitchen thank you mom all right now um this is we uh we took this pretzel crust out of the oven cool it it has to be completely cool let's set it inside cool it and now i'm ready to make the filling it takes one uh eight ounce of cream cheese throw that trash for me linda i'm gonna be a little bossy well let me kiss them somebody said something about me being bossy well let me tell you something they just hadn't been under supervision or linda faye i'll tell you what she's a supervisor and uh she can tell you what to do i guarantee you i guarantee she'll get the job done and and she is very much a boss linda and i we work good together but i tell you she um she knows how to boss we just kind of both we're both leaders by nature all four of us are really we're all leaders and when you are it's just it's just our nature to tell somebody what to do because we we have we have done that for so long in job setting right i know so i'm beating a cup one cup of powdered sugar eight ounces of cream cheese yeah linda not we take turns boston oh no we have been backing up a storm uh our our own church is having a food bazaar next friday the 20th of november and uh i may get them one day and show you one of the cakes that i'm cooking i'm not sure but i might because i'm gonna make cereal cakes for next week anyway it's gonna be a real busy week yeah it is real busy okay i'm not gonna beat that i'm gonna just beat this up together and then i'm gonna stir in the cool okay are you done with this yeah i'm doing that earlier i made i made the the whipped topping i made that out of um a whipping cream heavy whipping cracking heavy whipping cream so i made that earlier and i made i made more cool with the topping than what you need this is uh this was three cups see the size this is three cups of heavy cream beat with uh about six tablespoons of powdered sugar this is way too much for this so i'm telling you only one cup of heavy cream whipped with about uh two tablespoons of powdered sugar all right so somebody asked the other day what's the difference in cool whip and whipped cream um first of all i'm gonna say cool of whipped cream is fresh yes yes cool whip is probably heavier than what cream is don't you think uh this this is actually thicker this is actually thicker than the cool whip that you buy in the store okay and it calls for i forgot i gotta look at my recipe my mind just went flank i think it's two cups it is it's two cups two cups of whipping cream and that's too much for a cup okay put that in here you need to actually fold that in i probably will the recipe didn't say whether or not to beat this in but just being cooked and knowing i wouldn't beat this cool whip into that deflated yeah i wouldn't beat this i would just kind of fold it in now your whipped cream looks it's got a really good consistency if y'all ever beat whipped cream and um come back a little while later and see that it had deflated um if you'll use something to stabilize it like powdered sugar or powdered sugar this is what heavy whipped cream is not sweet you have no no it's not this is a good dessert um we don't just use it for holidays but mostly for holidays because it's a pretty dish all right i'll trade with you okay all right and then i'm good that cool whip put that back i know my grandsons would be glad i made some extra cool whip because they love it what'd you do for me the lid okay here it is right here we got stuff all over this kitchen and i'll just put that right there in case i might need it again i'm just gonna it's gonna fold that whipped topping in with the cream cheese and powdered sugar and i'm just going to fold it in there i'm not learning with the camera that's all right i think that y'all can see just be sure scrape your bottoms because i just noticed that some of my filling was on the bottom and you want to make sure you get it stirred up with that whipped topping now this is going to go in the refrigerator it goes it's a refrigerator yeah you'd have to go refrigerate when we get through so this would be a really good summer dessert too oh yeah oh yeah it would be a real good summer now there's um two packages of frozen uh strawberry strawberries yeah this is a strawberry both of these packages well it calls for more than the 10 ounce ain't that 10 ounces how much how many ounces of those this is 16. well okay well maybe i'm wrong that's so it takes more than one of them so you'll need them i was thinking i needed at least part of both of them so i'll get it for you i need them and you put them in there frozen i have to wash my hands uh yeah well we don't put it in with that i'll show you it goes in with the jello okay well i'm not gonna open them until you tell me and you need this juice your cheek i guess um that juice is uh somebody would you does a burner own my pineapple yes it is you have to boil okay it's not boiling okay it's just okay all right well it takes two cups of pineapple juice and you boil that and you put two packages of jello in with your pineapple juice i'm trying to smooth this over too much filling down there just thinly slice that's a big dessert it's a big dessert i thought about making this into two two pans and um but my grandsons they're putting their trip they're doing the decorations tonight at their house so they're going to have them a little old they're going to have a smaller car yeah stuff to eat they're going to have a little um party and snacks i told them that's why i'm making this i told them i'd make it and bring some over there to them that's why that's what i'm doing all right it's got now that'll thicken up that thick enough let me see would you get me a knife out of there please linda i don't i hate to waste so i'm so i'm gonna put it on here thank you oh okay i think this knife is doing better to smooth that than that baxter was the spatula's wanting to pick it up and take it with it all right there i go banging on something again that's all right let me wash my hands here we said earlier we never really realized that we were so loud in the kitchen no we're and we realize how loud we are all right now you put two packages uh three ounce three ounces which is it'd be six ounces of jello now is my pineapple just boiling it's not boiling frozen strawberries i hope [Music] oh well i might i don't know i've never had one girl burst on me so i don't know linda did you see that new um enamel casper iron that i got no i haven't that i put the cinnamon rolls in the oven oh i seen it on facebook those are so nice oh i know they are let me wash my hands i had to pick up that tub okay it's boiling all right got my hands washed all right this is two cups let me get me a spoon i'm just gonna pour it all in there just pour it in here this is two packets this is a jello and that's two cuts two get it no that's okay just you splattered on me that died two cups of pineapple juice i couldn't find nothing all they had was it was great a big pineapple cans and i didn't need that much so uh i bought a six pack in the refrigerator so i just bought a six pack of these little ones so two of them in there so there's you know it took about two almost three little cans for two cups and i just i just um i stir the jello and that hot pineapple juice real good if you'll open that other package for me if this is reclosable um yeah that's it all right you keep your strawberries frozen because it's hot pineapple and yellow it's hot when you put these frozen ones in here it'll uh it's all about okay and it'll thicken the jello all right this is for 16 ounces it takes 20 ounces right linda so you just need about two more yeah that's why i'm saying that my bowl might not be big enough thank you my daughter strawberry i truthfully i couldn't find any slice i'd rather have the sliced pineapple you know the sliced strawberry i'd rather have that but they didn't have it taken me as pretty as these these are so pretty um i just uh i'm gonna probably have to put this into a bigger bowl and there's a strawberry this one's clean you wanna use it yeah that'll leaf and that strawberries there you go this coat these cold uh strawberries is cooling this jello down and it'll get it'll get um kind of egg white consistency that's what it needs to be before you put it on this did you already put more no i hadn't i was gonna cool this down and then put some in there to make it get even colder we go to uh canola orchards every year oh you didn't yeah you take strawberries and um blackberries strawberries blueberries peaches we did all of them all my bowl wasn't big enough so i'm gonna pour it into a bigger bowl yeah and then i'm gonna add some more this is only 12 ounce bag i mean 16 ounce bags and i need about four more ounces so i'm gonna put a few more strawberries in there i i really would have rather had the slice and i'll tell you why you get the uh you'd be sure to get strawberry in every slice i really rather have it sliced and i even thought about cutting these up while they were still frozen slicing them but i didn't i'm just leaving them home well they look pretty awesome yes thank you linda um i'm just going to stir this until it these cold straw these frozen strawberries and that's the reason you leave them frozen is because you know it takes cold to gel gel um jello so i'm just going to keep stirring until it gets until it gets kind of egg white consistency just kind of kind of fit but it's still it's not going to be gelled completely but we uh i just don't want to don't want it to be too thin when i pour it over this cool whip and for sure don't want it to be hot this has to be cold because you're putting this over cool whip or whip topping the bowl is getting cold so i think that it's probably cold now okay the first time i've made this linda i guess yeah sometimes i don't make any recipes i just think i know what i'm doing and mix it and i didn't let this get cold enough i had a mess all right my jello and my all that egg just run all in that cool wheel it just mixed did not do good at all well you know so i learned get until you know what you're doing follow the recipe and we try to you know we're trying to tell everybody the little um the little trick that we know and see how it's it's not here i'm sorry linda no no yeah it's getting a lot better yeah it is it's getting a little thick so i think i'm safe to put it in there with some recipes and i've seen this over and over and over you get a recipe and you look at it and people that cook or bake like we do they can look at a recipe and know whether or not it's going to work right right yeah and people that don't cook they wouldn't know that so they would make that recipe and then they would wonder why it didn't turn out right and it's it's it's not it's not funny it's really not because i don't like wasting ingredients and spending my time on something that doesn't turn out right but it's kind of like you know people will give you a recipe but they don't really want you to know exactly how they do it we want them to know no we don't want you to fail we want you to make it and make it right that looks gorgeous in this pretty this is a good christmas and that's so good okay what i'm gonna do since these are whole i'm gonna try to arrange the um the strawberries every slice or ever ever piece will have some strawberry in it but i learned it made me so i aggravated myself whenever i did that the first time i'd done this recipe because i wanted i was wanting it really bad and i really messed it up by not following the instructions okay that is it that looks beautiful i'm gonna take the camera there because i'm not gonna chance trying to pick this up that looks gorgeous you did a great job did it can you see it good enough linda yes it looks beautiful all right we put that in the refrigerator until it completely gels i'm gonna cover with plastic um but i'll do that after we get off the flying um thank y'all so much and i hope let me get a paper towel i don't like that white stick it on on that side there because it'll when you start to serve it it'll be there and that cool whip is probably dry anyway okay uh makes a pretty christmas dish and uh thanksgiving or whenever you want it it's it's a really good tasty and to me the first time that i ever tasted this i thought it was pecans in the crust but it's pretzels and um it tastes it's really good i guess you could use pecans in with it but i don't know i had the idea that it's pretzels yeah it's just frankfurt yeah something different thank you again thank you we hope you enjoy it get in the kitchen and cook with have a blessing grandkids we love y'all bye-bye

Channel: PinkyMa's Kitchen

Views: 17,114

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Id: BFRXal-D2FQ

Length: 26min 14sec (1574 seconds)

Published: Wed Nov 18 2020