Raspberry Pretzel JELL-O

After hearing that Jodi was making this for Thanksgiving TOO, I decided that we should post one of my family's favorite recipe. We have had it every Thanksgiving for about 8 years. Brooks doesn't like it because of his allergy to dairy, but the rest of us down it. This is for a casserole dish size. I would half it if you can't eat it all in one sitting. It's okay-ish the 2nd day for leftovers but after that, forget it.

2 cups crushed pretzels
3 T sugar
1/2 c. butter melted
Mix and press in the bottom of 9x13 pan. Bake at 400 for 5 minutes. Take out and cool. (HAVE TO cool it!!!)

1  8oz. of softened cream cheese
1 c. sugar
12 oz. cool whip
16 oz. crushed pineapple, drained
Mix and spread on top of pretzels. Make SURE it covers even in the corners. This is the middle layer and if you don't get it spread everywhere then the top layer will get down into the pretzels and change the consistency. Put in fridge and chill for at least 2 hours. I usually make this the night before. Mine (up to this step) is in the fridge right now like this.

6 oz. JELLO raspberry or strawberry
3 cups boiling water
10 oz. frozen raspberries
Mix JELLO in water until it is dissolved and add raspberries. Let it sit for a little bit to cool down before pouring this last layer on top. If it's too hot it will bore a hole right through the white layer. ;) Pour on top and put back in the fridge to chill until set and firm on top. (2-ish hours)

7-Up Biscuits

I love biscuits! I make them every week with our grits on Sunday. I've tried lots and lots of recipes and this one is my favorite. They are the lightest, fluffiest biscuits I have made. The only thing I don't love about it is that it calls for Bisquick and you cannot substitute flour for the Bisquick (it's disgusting if you do, I tried it). However, it's super simple. This is the full recipe, but I half it for Brons and I.

4 Cups Bisquick
1 Cup Sour Cream
1 Cup 7-Up
1/4 Cup Butter - I don't use all the butter and it tastes fine

Preheat oven to 425 and melt 1-2 tablespoons butter in 9x13 dish while oven is heating up. 

Mix Bisquick, sour cream and 7-Up together in mixing bowl. Roll out dough onto a floured or Bisquick covered surface. Cut biscuits out (I use a glass to cut them) and place them side-by-side in a 9x13 baking dish (if you half it, an 8x8 works great). Brush biscuits with remaining 1-2 tablespoons of butter. Bake for 15-18 mins.