Strawberry Pretzel Salad

Ingredients:
2 cups crushed pretzels
3 Tbsp. sugar
3/4 cup butter, melted
8 oz. cream cheese
8 oz. Cool Whip
1 cup sugar
2 (3 oz.) pkg. strawberry jello
2 cups boiling water
16 oz. fresh or frozen (thawed) sliced strawberries (if using fresh, I sprinkle a little sugar on them to create some juice)

Directions:
Mix pretzels, 3 Tbsp. sugar, and butter in a bowl. Spread on a greased cookie sheet and bake at 400 degrees for 8 minutes. Press into a large glass 13 x 9 inch baking dish. Cool completely.
Beat together cream cheese, Cool Whip, and 1 cup sugar. Spread this mixture over the pretzels. Chill well. Dissolve the jello with the boiling water. Add the berries. Chill the jello and berries for about an hour (before the jello begins to set), then pour over the pretzel and cream cheese layers. Top with additional Cool Whip if desired.

Buffalo Chicken Salad

Ingredients:
2 hearts of romaine lettuce, chopped
1 cup shredded carrots
1 lb chicken breast, cut into bite size pieces
1 Tbsp. vegetable oil
2 Tbsp. butter
Salt and black pepper
1/4 cup Frank's hot sauce
Ranch or Blue Cheese dressing

Directions:
Preheat a skillet over medium-high heat. Add oil and butter to the hot pan with the chicken. Season with salt and pepper and sear for 2-3 minutes, then add hot sauce. Reduce heat a little and cook about 5 minutes more. Combine the lettuce and carrots; top salad with chicken and dressing.
(We liked this served with celery sticks and cheese quesadilla wedges.)
Recipe courtesy Rachael Ray