Old Fashioned Strawberry Pretzel Tart

Old Fashioned Strawberry Pretzel Tart



2 c. crushed pretzels

1/2 c. chopped walnuts

3/4 c. (1 1/2 stick) melted butter

1/4 c. granulated sugar


1 (8-oz.) block cream cheese, softened

3/4 c. granulated sugar

1 tsp. pure vanilla extract

1 C. heavy whipping cream 


1/2 c. sugar

1 c.  water

1 Tbsp.cornstarch

1 3 oz package of strawberry gelatin

1 pt. fresh strawberries, thinly sliced


  • Preheat oven to 350°. In a large mixing bowl, stir together pretzels, chopped walnuts, butter and sugar until combined. Transfer to a 10” tart pan or a shallow pie pan and press firmly into pan. Bake 8 minutes and let cool completely. 
  • Beat cream cheese, sugar and vanilla until smooth. Add heavy whipping cream and beat until medium peaks form.
  • Spread over cooled pretzel crust.
  • In a small saucepan, combine sugar, water and cornstarch and bring to a boil. Boil 2 – 3 minutes, whisking constantly until thickened. Add  strawberry gelatin and whisk until combined. Let cool 5 minutes.
  • Arrange strawberries in a single layer all over the cream cheese layer, then pour gelatin mixture over the top of the berries. Refrigerate until firm,  about 2 hours.

**  This recipe reminds me of summers spent in Minnesota with my Grandma Swenson and the pot luck dinners we had at Aunt Ida’s farm. **


Summer Salad

Summer Salad

8 oz. of baby spinach

8 oz of red leaf lettuce

1 c. sliced strawberries

1/2 c. blueberries

1/2 c. mandarin oranges

1/2 c. pecans or 1/2 c. almonds

3 oz. goat cheese crumbled

1 bunch green onions

1 avocado, peeled and diced


1 c. vegetable oil

3/4 c. sugar

1/2 c. red wine vinegar

2 cloves garlic, minced

1/2 t. paprika

salt and pepper to taste

Summertime Lemonade

Summertime Lemonade

This easy old fashioned recipe is my favorite.

1 3/4 c. white sugar

8 c. water

1 1/2 c. freshly squeezed lemon juice

  1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
  2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Serve over ice and enjoy your summertime!