Across the state at our communities we are making time for tea to celebrate! We are planning these tea parties to toast our excellent communities and the residents, staff and families that make them so special. In honor of this Tea Time, this week the blog will feature a recipe that is a must for your party menu. Many thanks to Donna Burch the daughter of our resident Opal Newsome for sharing this delicious recipe with us.
STRAWBERRY PRETZEL SALAD
2 C. pretzels, coarsely crushed ¾ c. melted butter or margarine
3 T. sugar (for crust) 1 (6-oz.) pkg. strawberry Jello
1 c. sugar 2 (10-oz.) pkgs. Frozen strawberries
1 c. boiling water
1 (8-oz.) ctn. Cool Whip
1 (8-oz.) pkg. cream cheese, softened
Mix crushed pretzels, butter and sugar; press into bottom of a 9X13-inch pan. Bake at 400 degrees for 8 minutes. Cool completely. In another bowl beat cream cheese and sugar until well blended. Stir in carton of Cool Whip. Then spread onto cooled crust. Dissolve Jello in 1 cup of bowling water. Then stir in strawberries and let stand 10 minutes. Pour this mixture on top of cream cheese mixture in pan. Chill in refrigerator. Makes about 12 servings.
Pictured are Mr. Charles Burch, our resident, Mrs. Opal Newsome and her daughter Mrs. Donna Burch
The holidays are all about giving and one of my favorite gifts to give is a sweet treat called Christmas Trash. Now while this may sound strange, it is DELICIOUS and so easy to make! We are preparing for Holiday Open House Celebrations and Christmas parties at many of our properties across the state. In our community, I already received the request from several of our residents for me to make my addicting treat of TRASH! With that being said, I thought I would share this holiday favorite. Here’s to your happy holiday baking and treat making! I hope you enjoy!. You can also look below the recipe for some presentation inspiration for gift giving your treats.
- 3 cups Rice Chex
- 3 cups Corn Chex
- 3 cups honey nut Cheerios toasted oat cereal
- 2 cups small pretzels
- 2 cups salted peanuts
- 1 (12 ounce) bag of holiday M&M’s plain chocolate candy (red & green)
- 1 (12 ounce) bag of holiday M&M’s peanut chocolate candies (red & green)
- 2 (12 ounce) bags white chocolate chips
- Mix all ingredients but the white chocolate morsels in a large bowl.
- Melt white chocolate morsels according to directions on the package.
- Pour melted white chocolate over the cereal mixture and toss well to coat.
- Spread on waxed paper and let sit until the white chocolate hardens.
- Store in an airtight container.
According to the article entitled, “When Music Becomes Your Medicine” by Bart Astor, “Music therapy has been around for a long time — Hippocrates was known to have played music for his patients as early as 400 B.C. — but only recently became a recognized medical discipline with board certification.
It is a helpful tool for therapists in treating mental health disease, developmental and learning disabilities, dementia, and acute and chronic pain.”
Our blog this week honors Gardens of Daphne volunteer Patrick Kenny. Mr. Kenny delights the residents with his harmonica tunes and brightens their days. As there is a delightful tune played on the harmonica called the “Missippi Mud”…we are including Gardens of Daphne resident Shirley Hartley’s recipe for Missippi Mud. Mr. Kenny…look for the Gardens of Daphne to be fixing up a sweet treat just for you! Thanks for your time and dedication to bring joy to all the residents and staff at the Gardens of Daphne.
Mississippi Mud Recipe by Shirley Hartley
2 sticks of margarine
2 cups sugar
1 1/2 cups flour
1/3 cup cocoa
1 cup chopped pecans
1 teaspoon vanilla
dash of salt
3 cups miniature marshallows
1 stick margarine
1 box powcered sugar
1/3 cup cocoa
1/2 cup evaporated milk
1 cup chopped nuts
Preheat oven to 350 degrees. In mixing bowl, beat butter and sugar until creamy. Add eggs, one at a time, beating thoroughly after each addition. Sift together the flour and 1/3 cup cocoa. Fold this into the creamed mixture. Add pecans and vanilla. beat well. Pour into greased and floured 9×13-inch pan. Bake 30 to 35 minutes. Sprinkle top with marshmallows. Bake until marshmallows are melted and starting to turn brown (about 10 minutes). Remove from oven and cool in pan about 30 minutes. Icing: Melt butter in saucepan. Sift together powdered sugar and cocoa. Stir sugar mixture into butter along with nuts and milk. Spread over cake.
Yield: 12 or more servings