Uncle Sam Pretzel Candies
(Makes 2 dozen cookies)

10 - ounces white chocolate baking squares or almond bark coating
24 - thin pretzel sticks
24 - dry roasted peanuts
12 - large marshmallows, each cut in half vertically
24 - mini marshmallows
1 - 10-ounce package candy-coated chocolate candies

Cover 2 cookie sheets with waxed paper, set aside. Heat white chocolate or almond bark coating in a microwave safe bowl for 2 minutes on high or until melted. Stir until smooth. Select 24 red candies and 48 blue candies. Set aside remaining candies for another use. To assemble the "Uncle Sam" faces, place a teaspoon of the melted white chocolate in an oval shape on the waxed paper. Press a marshmallow half on the top of the melted chocolate oval for a hat. Press a pretzel stick (horizontally) directly below it to make a hat brim. Then place 2 blue chocolate candies for eyes, a peanut for the nose and a red chocolate candy for the mouth. Press a mini marshmallow below the mouth for a goatee. Repeat with remaining ingredients to make 24 Uncle Sams. Allow to harden for a few minutes, then remove candies from waxed paper.

Fourth of July Red, White and Blue Pie
(6-8 servings)

1 cup crushed pretzels
1/2 cup butter (1 stick), melted
1/4 cup sugar
2 3.4-ounce packages white chocolate instant pudding
13/4 cups milk
2 cups sweetened whipped cream
2 cups fresh strawberries, hulled and sliced
2 cups fresh blueberries

In a medium bowl, combine pretzels, butter and sugar. Mix until thoroughly blended. Press mixture into the bottom of a 9-inch pie plate and up the sides. In a separate bowl, mix together pudding and milk. Fold in whipped cream. Put aside 1 cup of filling for piping a garnish around the rim of the pie plate. Spread 1 cup of filling on top of pretzel crust. Layer sliced strawberries on top of filling. Cover with another layer of filling topped with strawberries and blueberries. Pipe leftover filling through a star tip using a pastry bag. Chill until ready to serve.

Strawberry Freedom Delight
(16-24 servings)

3/4 cup butter or margarine melted
1/4 cup sugar
1 cup crushed pretzels
1 cup crushed tortilla chips
2 cups crushed potato chips
1 6-ounce package strawberry gelatin
2 cups boiling water
2 10-ounce packages frozen strawberries
1 8-ounce package cream cheese
1 cup granulated sugar
2 8-ounce containers frozen non-dairy whipped topping, thawed

Preheat oven to 350°F. Combine butter or margarine, sugar, crushed pretzels, tortilla chips and potato chips. Press into a 13x9-inch glass dessert dish. Bake 8 minutes. Let cool. Dissolve gelatin in boiling water. Add frozen berries. Cool until gelatin begins to set. Beat cream cheese and sugar. Fold in whipped topping. Spread over cooled crust. Pour strawberry gelatin mixture over cheese. Spread with whipped topping.

Creamy Dreamy Millennium Torte
(10-12 servings)

1 14-ounce package pretzels, crushed
1/2 cup butter, melted
3/4 cup sugar
3 cans cherry pie filling
1/2 cup frozen non-dairy whipped topping, thawed

Crush 4 cups of pretzels, save one cup for topping. Mix butter, sugar and pretzels together and press into a jelly roll pan. Layer cherry pie filling on top with whipped topping and remaining crushed pretzels.

Rush & Crush Salad

2 cups crushed pretzels (pretzels should be somewhat intact)
¾ cup melted butter or margarine
3 tablespoons sugar
1 8-oz. package cream cheese
1 cup sugar
2 cups Cool Whip (partially frozen)
1 large package strawberry gelatin
2 cups boiling water
2 cups fresh or 1-1/2 cups frozen strawberries

Mix together pretzels, butter and sugar. Spread mixture in 10x13 pan. Bake at 400 degrees for 8-10 minutes. Cream together sugar and cream cheese (mixture will be thick), and fold in Cool Whip. Carefully spread mixture over pretzels, and chill 30-45 minutes.

Dissolve gelatin in boiling water; stir in strawberries. Cool for 30-40 minutes. Carefully pour chilled gelatin-strawberry mixture on top of cream cheese/Cool Whip layer. Chill 4-5 hours. Top with additional Cool Whip if desired.

Snack Attack Party Mix

½ cup margarine
1 teaspoon garlic salt
4 tablespoons Worcestershire sauce
3 cups mini-pretzels
2 cups peanuts
6 cups popped popcorn
2 cups corn nuts

Pre-heat oven to 250° . Melt margarine in saucepan and remove from heat. Add garlic salt and Worcestershire sauce. Mix snacks together and coat with margarine mixture. Place in shallow baking pan and bake for 45 minutes, stirring occasionally. Cool completely before serving.

All recipes courtsey of the National Snack Food Association