Yummy things

*
Yummy things
Random musings on happenings in my kitchen and my life, in Durham, NC


*
About me
Hi! I'm Lindsey.

I'm a health educator, like to run at a slow, but steady pace, teach group fitness classes, and do my best to keep up with my family that's spread across the country. In the midst all of that, playing in the kitchen is one of my favorite stress relievers and creative outlets, so this blog chronicles some of my favorite cooking and baking adventures, but in the process it also tells the story of the rest of my life.

Like many people in the Triangle area, I'm a transplant. After spending the first 21 years of my life in the midwest, I've been settled in North Carolina for seven years. One of the things I love most about the area is the diversity of local farms, farmers' markets, and great food, so I follow lots of local food happenings, but I also keep up with my fair share of Midwestern favorites.

If you like what you find here, feel free to drop me a note and email Yummy things. I'd love to hear from all of you out there!
Sun Jun 13

Sweet strawberries

Unfortunately, the lovely days of spring have disappeared - today, the high in NC was 97 degrees - and with it, all the strawberries are long gone.  However, boy, did I enjoy some wonderful local strawberries while they lasted.  

We bought one flat from Maple Springs Garden, and then a few weeks later, I went out to Jean’s Berry Patch to pick my own.

There were strawberries every morning for breakfast…

Jam making with Kalina…

Strawberry sheet cake, inspired by Homesick Texan…

   

Strawberry cornmeal waffles with homemade strawberry jam…

…and last, but certainly not least, strawberry pretzel salad with fresh strawberries, which made me swoon, and if you’re not doing the same, you’ve clearly never tried it!  Recipe is below! 

If you’ve still got local strawberries, enjoy them while they last.  Summer produce recipes are going to be coming on strong, after I get all my travel pictures in order.  I’m running all around, east of the Mississippi, this month!

Strawberry pretzel salad
Inspired by relatives from the great state of Indiana, but modified to make it (somewhat) healthier

Use a food processor or a large plastic bag and a rolling pin to make 2 1/2 cups of crushed pretzels (from about 6 cups of mini pretzels or 8 cups of regular sized pretzels).

Combine crushed pretzels with:
6 tablespoons melted margarine
4 tablespoons granulated sugar

Press pretzel crust into a 9x13 dish.  Chill one hour.

Using a food processor or an electric mixer, combine:
8 ounces reduced-fat cream cheese, softened
1 cup powdered sugar
4 ounces low-fat Cool Whip

Fold 2 cups mini marshmallows into the cream mixture.

Spread marshmallow mixture over pretzel layer.  Chill one hour.

In a large mixing bowl, dissolve two 6-ounce packages of sugar free strawberry Jell-O in 2 1/2 cups of boiling water.

Stir in 2 1/2 cups of sliced strawberries (or two 10-ounce packages of frozen strawberries, if strawberries aren’t in season). 

Pour strawberry mixture over marshmallow layer.  Chill until firm (at least 4 hours, or up to overnight). 

Note: This is easy to make, but be sure to start early.  It requires chilling three separate times.  I usually start it the night before, creating the pretzel and marshmallow layers, and then top it with the strawberries in the morning, so it’s fully set by the afternoon when I want to serve it.  But don’t make it too early, or the pretzel crust gets soggy, and disrupts the crunchy-creamy-sweet-salty perfection that makes strawberry pretzel salad so great!