Pretzel Salad

from Nolena Tibbett
I know it says "salad," but is really a dessert

1pkg strawberry jello
1pound pretzels
1pkg cream cheese
1/4cup butter
1/4cup sugar and 1cup sugar
1 pkg of whipped cream
1 pkg frozen strawberries

In a bowl melt butter, add 2 cups crushed pretzels and 1/4 cup sugar. Pour mixture into a glass baking dish. Bake at 350 for 10 mins. Make jello using only boiling water, add pkg of diced strawberries. Pour on top of baked pretzel mixture. Cool completely. Mix cream cheese, sugar and whipped cream. Spread on top of jello mixture and refrigerate until ready to eat.

Blueberry Polka Dots

from Kim Larsen
This is a yummy delicious recipe.

Cake:
2/3 cup sugar
1/2 cup butter
2 tsp. grated lemon peel
1 egg
1 1/2 cups flour
2 TBSp. poppy seeds
1/4 tsp. salt
1/2 tsp. baking soda
1/2 cup sour cream

Filling:
2 cups blueberries (fresh or frozen)
2 tsp. flour
1/4 tsp ground nutmeg
1/3 cup sugar

Glaze:
1/3 cup powdered sugar
1 to 2 tsp. milk

Preheat oven to 350 degrees.

Cake: Grease and flour a 9 or 10 inch springform pan or line a round 9 inch cake pan with wax paper. In large bowl, combine sugar and butter; beat until light and fluffy. Add lemon peel and egg; beat two more minutes at med. speed. In separate bowl, combine flour, poppy seeds, salt, and baking soda; mix well after each addition. Then spread the batter over the bottom and 1 inch up the side of the baking pan.

Filling: In large bowl, combine all filling ingredients; mix well and spoon over batter. Bake at 350 for 45 minutes or until crust is golden brown.

Glaze: In small bowl, blend powdered sugar and milk until creamy. Pour over warm cake.

Serves 8