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Warning: This is not a fancy highfalutin dish and it probably won’t impress your foodie friends, but I think it is truly fantastic.

It also may seem like a strange combination of flavors, but this recipe has been a holiday tradition in my house since I can remember.  We serve it with our holiday meals, but it is almost like dessert.  My mom makes this dish every year on Thanksgiving and Christmas. And every year it is the dish that gets the most rave reviews.

Here is my amazing mom pulling a dish out of the oven:


The combination of sweet, creamy and salty flavors in this dish can’t be beat.  It is a fairly inexpensive dish to make for a large crowd or potluck.

Additionally, I wanted to post this picture of my two roommates in their snuggies just for fun:


My Mom’s Pretzel Raspberry Jell-O Salad


Step 1:

2 Cups Pretzels Crushed

3/4 Cup butter, melted

4 Tablespoons Sugar


Preheat oven to 350 degrees

Mix together all ingredients and spread in thin layer in a 9 x 13 baking dish. Bake 10 minutes at 350 degrees. Cool. I am serious when I say this.  Please make sure it is cool. Not a place for a shortcut.

Step 2:

1 Large Package Raspberry Jell-O

2 Cups boiling water

2 (10 oz.) bags of frozen raspberries

Dissolve Jell-O in 2 cups boiling water. Add frozen raspberries.

 Set aside for 15-20 minutes until lightly set.  Not too set but a little firmish.

Step 3:

8 oz. cream cheese softened – room temp.

1 Cup sugar

1 (8 oz.) Cool Whip

Mix together until smooth.

Spread this mixture over the cooled pretzel mixture.  Top with Jell-O mixture. Refrigerate overnight.





Cancer Fighting Chopped Salad with Blueberry Balsamic Vinaigrette

My mom and I have recently researching cancer fighting foods to help aid my dad in his battle.  I am not a doctor, but I personally believe a combination of traditional medicine, diet and supplements is the best way to treat cancer. Since cancer is an epidemic in this country, it is important to not only eat well after you are diagnosed with cancer, it is also imperative to eat well for preventative measures.  Based on secondary research, I came up with a chopped salad that incorporates many ingredients that may prevent and smash cancer – It is also yumtastic too!

Cancer Fighting Chopped Salad with Blueberry Balsamic Vinaigrette

Serves 2-3


What you’ll need:

2 Skinless Boneless Chicken Breast (If possible, organic and free range)

1 Tablespoon Turmeric – Studies have show this spice slows the growth of some cancer cells

Salt and Pepper


Preheat oven to 375 degrees.  Rub chicken with turmeric and salt and pepper and add to small baking dish.  Bake for 30 to 35 minutes until cooked through and golden.  Set aside to cool.  Once cool chop up chicken into small pieces.

Chopped Salad

What you’ll need:

Cooked roasted chicken from above

5 Cups Romaine Lettuce Chopped – Like other dark leafy greens, romaine lettuce is believed to fight cancer.

2 Apples Chopped – Apples have a lot of  phytochemicals and because they are inexpensive and available all year long, it’s easy to add them to a cancer fighting diet.

1 Avocado Chopped – Not just for heart health! Plus my 85-year-old grandma swears she is healthy due to eating ½ Avocado a day for the last 20 years.

½ Cup Dried Craisins – Studies show this superstar fruit battles cancer.

1 Tomato Chopped – Lycopene, which is naturally occurring in tomatoes, has long shown to lower risk of some cancers.

¼ Cup of Feta or Blue Cheese Crumbles

1 Recipe of Blueberry Balsamic Vinaigrette (see below)


Toss all ingredients together in a large bowl. Enjoy!

Blueberry Balsamic Vinaigrette

¼ Cup Blueberries (I used thawed frozen) – Blueberries are high in antioxidants which act as a tonic for your cells.

¼ Cup Balsamic Vinegar – Since good Balsamic is made from grape pressings it is also high in antioxidants.

1 Tablespoon Garlic Chopped – Garlic contains allium compounds, which have been found to prevent several different types of cancer.

1 Teaspoon Dijon Mustard

½ Cup Olive Oil

Salt and Pepper to taste


Blend up all ingredients in the blender. 

Pour over salad.

Hope this recipe helps add to your cancer arsenal!



I would like to introduce you to an old friend of mine, Iceberg Lettuce.

 Iceberg has been a staple in my life for a really long time. I first remember enjoying the company of old Iceberg on my elementary school lunch tray, smothered in ranch dressing with shredded rusty tasting carrots. Iceberg has recently received a poor reputation for lacking nutrients, flavor, color ect. Foodies scoff at Iceberg and tend to cast the pretentious bitter microgreens or the pompous mixed greens as the shining stars of their salads today.

I, however, still have a special place in my heart for Iceberg. I love its crunchy texture, crisp, cold and clean flavor and its ability to play a secondary role to any creamy salad dressing. This is why I am posting my recipe for a Wedge Salad with Creamy Homemade Buttermilk Ranch Dressing – a salad that cannot be made with any other lettuce but Iceberg. At least in my mind. So cheers to you, Iceberg, not ever flashy but always dependable and sturdy.

Wedge Salad with Creamy Homemade Buttermilk Ranch Dressing

Serves 3-4 with extra dressing for your pizza

 1 Head of Iceberg lettuce
5 Strips of good bacon cooked and chopped into bits
1-2 Roma Tomatoes Chopped
2 Green Onions Chopped
Handful of Blue Cheese (optional)

Wash the outside of the Iceberg and pat dry gently. Chop entire head into 3-4 wedges depending on the size. Sprinkle bacon, tomato, onions and blue cheese evenly on each wedge.

Buttermilk Ranch Dressing

1 Cup Real Mayo
½ Cup Sour Cream
½ Cup Buttermilk
2 Tablespoons minced Basil
½ Clove garlic minced very fine
1 Tablespoon minced Chives
1 Teaspoon of Dill
1 Tablespoons minced Parsley
1 Tablespoon A-1 Sauce (optional)
1 Teaspoon Apple Cider Vinegar
1/2 Teaspoon Smoked Paprika
Dash of Cayenne pepper or Tabasco
Salt to taste

Mix all ingredients in a medium sized bowl. I blend it in the Kitchen Aid on speed 3 for 3-4 minutes. It gets fluffier this way. Add fresh ground pepper. Poor over the lovely Iceberg and enjoy with a fork and knife. 

Love, Lindzee


I’m Lindzee. I love to cook and entertain. I’m currently in my very late twenties living in Boise, Id. I enjoy experimenting with new ingredients and trying to copy restaurant dishes. The kind souls that eat my experimental dishes sometimes ask for recipes and this is an easy way to pass them along. Hope you enjoy!

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