RASPBERRY PRETZEL SALAD RECIPE RECIPES

Steps:

• Cook pasta according to package directions. Rinse with cold water; drain well. In two large bowls, combine the California vegetables, tomatoes, zucchini, yellow squash, onion, cheeses and pasta. , In a small bowl, combine the salad dressing, parsley, basil, Italian seasoning, seasoned salt and pepper. Pour over pasta mixture; toss to coat. Stir in olives. Cover and refrigerate for 8 hours or overnight. , Toss before serving. Serve with Romano cheese if desired.

Steps:

• Heat oven to 350°F. Line large cookie sheets with cooking parchment paper. In small bowl, mix crushed pretzels, granulated sugar and melted butter. Set aside.
• In large bowl, break up cookie dough. Add 3 oz cream cheese and the flour; mix with spoon or hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
• Shape dough into 38 (1 1/4-inch) balls. Roll into pretzel mixture, pressing slightly to stick. Place balls 2 inches apart on cookie sheets. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
• Bake 10 to 13 minutes or until edges are set and light golden brown. Immediately remake indentation in each cookie with back of teaspoon. Cool 1 minute; remove from cookie sheets to cooling racks. Spoon rounded 1/4 teaspoon jam into each indentation. Cool completely, about 30 minutes.
• In small bowl, beat Cream Cheese Drizzle ingredients with spoon until smooth. If necessary, add more milk, 1/2 teaspoon at a time, until thin enough to drizzle. Drizzle on tops of cookies.