Recipes

Blueberry Coffee Cake

from the White Gull Inn

Juicy blueberries add flavor to this sour cream coffee cake from The White Gull Inn in Fish Creek, WI

INGREDIENTS

  • 1 8 oz carton of dairy sour cream

  • 1 tsp baking soda

  • ½ Cup Butter

  • ¾ Cup sugar

  • 3 eggs

  • 1 tsp vanilla

  • 2 cups of all purpose flour

  • 1 ½  tsp baking powder

  • 1 ½ cups of brown sugar

  • 2 Tbls ground cinnamon

  • ¾ cups chopped nuts (optional)

  • 3 cups fresh or frozen blueberries (thawed)

 

DIRECTIONS

In a small bowl, stir sour cream and baking soda together, set aside

In a mixing bowl, beat butter and sugar with electric mixer on med speed until well combined.  Beat in eggs and vanilla ‘till well combined.  Add flour and baking powder; beat ‘till well mixed.  Pour the foamy sour cream mixture into batter, mix well.

In another bowl, combine brown sugar, cinnamon and nuts, set aside

Spread ½ the batter into a greased 13 x 9 x 2 baking pan.  Spread blueberries on top.  Sprinkle with HALF the topping.  Spread remaining batter on top.  Carefully spread remaining topping on cake.

Bake @ 325 for 55 – 60 minutes or until wooden toothpick inserted comes out clean.  Serve warm or at room temperature.

Eggs Benedict Casserole with Easy Benedict Sauce

Ingredients

  • 10 tablespoons unsalted butter 8 tablespoons melted, 2 tablespoons softened

  • 12 English Muffins torn or cut into 1½-inch pieces (Thomas’ original work well)

  • 10 ounces thinly sliced Black Forest Ham chopped into 2 inch pieces

  • 16 large eggs

  • 1½ cups milk slightly beaten

  • 1½ cups heavy cream

  • ½ teaspoon garlic powder

  • ¼ teaspoon freshly grated nutmeg

  • ½ teaspoon dried mustard

  • 1½ teaspoons kosher salt

  • ¾ teaspoon freshly ground black pepper

  • ¼ teaspoon ground sweet paprika

  • Blender Hollandaise Sauce for serving

Instructions

  • Heat oven to 375°F and butter a 9x13 baking dish with 2 tablespoons softened butter.

  • Spread the English muffin pieces across the prepared baking dish and drizzle the melted butter over the top.

  • Spread the chopped ham over the top.

  • In a large bowl, combine the eggs, milk, cream, garlic powder, nutmeg, dried mustard, salt and black pepper. Pour the egg mixture over the bread and bacon. The egg mixture should completely cover the bread/ham mixture.

  • Cover the casserole with aluminum foil and bake 30 minutes at 375°F. Remove the foil, sprinkle with paprika and bake another 25-30 minutes, or until the eggs are set in the middle.

  • Drizzle with Blender Hollandaise Sauce, a sprinkling of chopped fresh parsley and sweet paprika.

  • Enjoy!

Smoked Whitefish Salad in Lettuce Cups

Serves 4

 

Ingredients 

·         1-1/2 pounds smoked whitefish, skinned and boned

·         1/2 cup minced red onion

·         1 head whole garlic

·         1/2 cup minced celery

·         1/2 Bunch Italian parsley chopped fine

·         1 head bib/Boston lettuce washed dried and leaves separated

·         2 roma tomatoes diced

·         Zest of one lemon

·         1-1/2 tablespoons freshly squeezed lemon juice

·         1 cup good mayonnaise

·         1-1/2 Tablespoons Extra virgin Olive Oil

·         3/4 teaspoon kosher salt

·         1/4 teaspoon freshly ground white pepper

·         Toasted sliced cibatta or baguette

 

Directions

1.      With your hands, flake the whitefish in big pieces, being careful to discard all the skin and bones.

2.      In a medium bowl, gently combine the red onion, Italian parsley, celery, mayonnaise, lemon juice, lemon zest, olive oil, salt and pepper. Taste for seasoning. Add whitefish and fold gently.

3.      Rub each piece of bread with the whole garlic. 

4.      Arrange two or three lettuce leafs per plate to make a flower shape. Scoop a small amount of the smoked Whitefish salad into each lettuce cup. Garnish each cup with diced tomato, Italian parsley and extra virgin olive oil. Serve with the crostinis. 

 

Chef’s Note: This will be great with a glass of Chardonnay.

Chef Feker's Mole Poblano

Ingredients

4 Ancho chilies

3 guajillo chilies

2 Serrano

1/4 cup sesame seeds

1/4 cup peanuts

1 bay leaf

1/4 tsp. ground canella (Mexican cinnamon)

2 tsp. oregano

Sea Salt to taste

1/2 tsp. all spice

2 tbsp. raisins

2-tablespoon tamarind paste

1/2 corn tortilla

3 tomatillos

4 Roma tomatoes

4 cups chicken stock

4 cups of red wine

2 cups chopped onion

2 tbsp chopped garlic

1/8 cup olive oil

1/4 cup Mexican chocolate

 

Preparation

1. In a large dry skillet toast sesame seeds and peanuts until dark brown and remove from pan.

2. Toast the tortilla until dark brown.

3. Remove from the pan and toast dried stemmed and seeded chilies until slightly darkened and fragrant.

4. Remove from pan then add Serrano chili, tomatoes, and tomatillos and char them and remove from pan.

5. Add olive oil to pan and sauté onion and garlic and cook until golden brown.

6. Add all ingredients to the same pan and simmer for 30 minutes.

7. Let cool lightly then puree well, and then strain through a medium mesh sieve to further remove any seeds to obtain a smooth consistency.

 

Gluten Freen Chicken Pizza

Ingredients for toppings

  • Caramelized red onion

  • Sautéed spinach

  • Grilled chicken, tossed in olive oil with rosemary and Italian parsley

  • Fire-roasted Tri-color bell peppers, thinly sliced

  • Fresh crumbled Fontina cheese

  • Shredded mozzarella and asiago cheese

  • 1 cup Homemade tomato sauce

Ingredients for the dough

  • 3/4 cup Gluten Free All Purpose Flour

  • 3/4 cup tapioca flour

  • 2 tablespoons dry buttermilk powder

  • 1 teaspoon unflavored gelatin powder

  • 1 teaspoon salt

  • 2 teaspoons xanthan gum

  • 1 package active dry yeast granules

  • 1/2 teaspoon honey

  • 2 teaspoons olive oil

  • 1-1/2 teaspoons cider vinegar

  • 1/2 cup lukewarm water

  • Extra tapioca flour for rolling the pizza dough

 

Directions

1.       Preheat oven to 400 degrees.

2.      Combine all dry ingredients in a large bowl and whisk until thoroughly mixed together.

3.      Add honey, vinegar, olive oil and gradually add water.

4.      Mix on high speed for 3 to 4 minutes.

5.      Scrape the thick dough on to a large clean surface liberally sprinkled with tapioca flour.

6.      Work enough tapioca flour into the dough so that it can be shaped into a large ball. With a large knife cut the dough in half to make two medium pizzas.

7.       Shape each piece into a circle making sure to sprinkle enough tapioca flour on the dough and the work surface to prevent it from sticking.

8.      With a rolling pin shape the dough into circles. Roll thin and then carefully place one prepared pizza crust on baking sheet or pizza stone, sprinkled with corn meal and bake for about 5 minutes or until the dough is firm. Repeat with second pizza. Top with tomato sauce and mozzarella and fontina cheese and bake for another 7 to 10 minutes.

9.      Meanwhile, sauté your topping ingredients over medium heat until warm.

10.   Top pizzas with your ingredients and then sprinkle with fresh crumbled feta cheese and enjoy.

Pork Scallopini with White Beans

Ingredients

·         2 lbs of Pork Loin cut in medallions and pounded

·         Flour for dredging (or corn starch if you are gluten intolerant)

·         2 oz of kalamata olives pitted and chopped

·         1 cup of pork or chicken stock

·         1/2 cup of dry white wine

·         Juice of 1 lemon

·         6 tablespoons extra-virgin olive oil

·         1 (8.5-ounce) jar sun-dried tomatoes in oil, 4 tablespoons oil reserved
and tomatoes chopped

·         1/3 cup pine nuts

·         2 cloves garlic, finely chopped

·         2 teaspoons fresh thyme, chopped (from about 10 sprigs)

·         1/2 teaspoon red pepper flakes

·         1 (15-ounce) cans white beans, drained and rinsed

·         1/4 cup fresh lemon juice

·         1/2 cup fresh basil, coarsely chopped and loosely packed

·         1 ounce Parmesan cheese, finely grated

·         3-1/2 ounces Feta cheese, crumbled

·         1/4 teaspoon kosher salt

·         1/8 teaspoon freshly ground black pepper

 

Directions

1.      Heat the oil in a heavy-bottom skillet.

2.      Dredge the pork scaloppini and sear on each side for 1 minute

3.      Add all solid ingredients (except the cheese and the pine nuts) and sauté  together for 2 minutes on low

4.      Deglaze the pan with the white wine, the lemon juice and the broth.

5.      Cook together until pork is cooked through and you have well balanced sauce

6.      Top with cheese and pine nuts and enjoy.

Apple Smoked Bacon, Beet & Organic Chicken Rosotto

serves 4 entrée size or 8 appetizer size

INGREDIENTS

·         1 lb. apple-smoked bacon, diced

·         3/4 cup smoked, shredded organic chicken

·         Zest of 1 lemon (first zest then juice)

·         2 cloves garlic chopped

·         2 medium-size fresh beets,
washed, peeled and diced fine 

·         1/4 cup Italian Parsley, chopped fine

·         1/4 cup of fresh basil, chopped fine

·         1/8 cup fresh Thyme, chopped fine

·         1/8 cup of tarragon, chopped fine

·         4 tbsp. unsalted butter

·         4 oz. of extra virgin olive oil

·         2 cup Arborio Rice

·         2 cup white wine (drinkable Sauvignon
Blanc or Chablis preferred)

·         6 cups of chicken broth
(if store bought/sodium free)

·         4 oz. Parmigianino

·         4 oz. Goat cheese

·         Sea Salt to taste

·         White pepper to taste

DIRECTIONS

1.        Bring stock to a boil and allow to simmer. 

2.       In heavy-bottom sauté pan melt 1/2 of the butter
and 1/2 of the olive oil. Sauté the bacon until crispy, then remove and set aside. Briefly sauté onion and garlic until lightly golden brown.

3.       Add rice, beets and all chopped herbs and stir until grains are shiny.

4.       Add wine and let evaporate over high heat. 

5.       Then add 1 cup/8 oz. of stock and turn heat down to medium high. 

6.       As the rice absorbs the stock add more, one cup
at a time. 

7.       After about 15 minutes, add chicken and allow to simmer until cooked through.

8.      Do a taste test. When risotto is creamy and grains are firm yet tender, it’s ready for the next step.

9.       Add lemon zest; season to taste with sea salt
and pepper.

10.   Remove from heat; add your cooked bacon, the Parmigianino, remaining butter and olive oil. Gently fold with a spatula until the rice and cheese are melted and incorporated.

11.     Place on serving platter; crumble your goat cheese and sprinkle over your creation. Enjoy!

Il Mito's Caesar Salad

Serves: 6

DRESSING

Ingredients

  • 2 oz. mayo

  • ½ cup Dijon mustard

  • 1/2 cup EVO

  • 1/4 cup white wine vinegar

  • 1/2 cup lemon juice

  • 2 tbsp chopped capers

  • 5 cloves garlic, chopped

  • 4 anchovies (optional)

Directions

  • In a food processor mix mayo, mustard, capers, garlic, lemon juice and vinegar and anchovies. (optional)

  • When smooth, add EVO in a thin, slow stream.

  • Season with salt and pepper to taste.

SALAD

Ingredients

  • 1 package romaine hearts (3 hearts cleaned)

  • 30 croutons

  • 3 hard-boiled eggs, chopped

  • 6 pieces of bacon crisped and crumbled

  • 1 cup fried onions

  • ½ cup grated Parmesan cheese

Directions

  • In a large bowl, toss lettuce, Parmesan and dressing.

  • Divide evenly on 6 chilled plates, stacking leaves.

  • Top each with remaining ingredients.

Chef Feker's Chicken with Fresh Tomato, Fresh Basil and Feta

My friends this dish is simple but robust. 15 minutes cooking time is all you need

Serves: 4

Ingredients

• 4, 6-ounce chicken breast (organic preferred)

• 1 cup of fresh tomatoes, diced

• ½ cup of white wine

• 1 clove of garlic, chopped fine

• 16 kalamata olives, pitted and halved

• 1 tablespoon of capers chopped

• 3 tablespoon of white balsamic vinegar

• 3 tablespoon of olive oil

• 4 tablespoon of crumbled feta cheese

• 1/2 cup of fresh Basil, shredded

• Salt and pepper to taste

• Rice flour flour for dredging

• 1 tablespoon of butter

Directions

1. Season each chicken breast with salt and pepper, then dredge them in flour and shake the excess off.

2. Meanwhile, heat a medium to large pan on medium heat and add olive oil after 30 second of heating the pan.

3. Place chicken in the pan and increase temperature to medium/ high, cook on each side for 2 minutes.

4. While chicken is cooking combine balsamic, tomatoes, olives, basil, capers and garlic in a bowl.

5. First add the wine then add the mixture to the pan then the butter and cook for another minute and serve over mashed potatoes or pasta as we do for lunch delivery at IL MITO & Zesti.

Chef Feker's Parmesan Polenta

Serves : 6-8

Ingredients

• 3 tablespoons unsalted butter

• 2 tablespoons of olive oil

• ½ small onion diced fine

• 2 cloves garlic, finely chopped

• 3 cups whole milk

• 1 cup Fine ground Semolina (or cornmeal)

• 1 cup Parmesan cheese

• Salt and White pepper to taste

Directions

1. Heat a medium-size pot on medium-high heat, add olive oil and butter and allow butter to melt.

2. Sweat the onion and garlic over medium heat until the onion is translucent and the garlic is a light golden brown.

3. Add the milk. Bring the milk to a quick boil and reduce to a simmer.

4. Season with salt and white pepper.

5. Reduce heat to a minimum. Then start whisking constantly and adding the semolina in a slow, steady stream. When the semolina is totally incorporated, keep whisking for another 2 minutes. Remove from the heat.

6. Whisk in the Parmesan cheese. Cover the pot and let rest for 2 minutes.

7. Serve the polenta and garnish with some fresh grated Parmesan and extra virgin olive oil.

8. Get Fekerized.

CHEF FEKER’S FRESH HERB AND GARDEN VEGETABLE CRUSTED SALMON

This recipe only needs one pan and it completely customizable to your taste buds. This means that you can use the same topping with other proteins – such as chicken or pork instead of salmon. I also love that everything can be prepped the day before and cooked just before you’re ready to serve. You can also make big batches of the topping and freeze it for future dishes.

Serves : 4

Ingredients

● 2 oz of fresh grated parmesan

● 4 cloves of garlic

● 1 zucchini diced

● 1 yellow squash diced

● 1 small Spanish onion diced

● 1 small carrot peeled and diced

● 1 small roma tomato diced

● 4 oz. if extra virgin olive oil

● Sea salt and freshly ground black pepper to taste

● 1 bunch of fresh parsley – stems removed, then chopped

● 4 oz. of basil – stems removed, then chopped

● 1 fresh lemon zested and then juiced

● ½ cup of plain bread crumbs (if gluten intolerant use corn tortilla crumbs)

Directions

1. Preheat the oven to 400°F

2. Line a large baking sheet with foil

3. In a small food processor add the breadcrumbs, garlic, basil, parsley, lemon zest, zucchini, yellow squash,onions, tomato, carrots, lemon juice, and extra virgin olive oil, and then set it to pulse until the mixture resembles coarse, sticky crumbs.

4. Place the salmon fillets right on top of the foiled baking sheet.

5. Season each salmon fillet with a pinch of salt and pepper

6. Coat each fillet evenly with the bread, vegetable, and herb mixture – really pack it on with your hands

7. Turn oven to broil and place the pan back in the oven on the lowest shelf for about 10 minutes

8. Once the salmon is cooked to your liking, serve with your favorite vegetables and English potatoes.

Asian Pasta Salad

INGREDIENTS

  • 8 ounces Linguine pasta

  • 2 green onions, sliced

  • 1 cup matchbox carrots

  • 1 red bell pepper, diced

  • 1/4 cup chopped celery

DRESSING

  • 1/2 cup low-sodium soy sauce

  • 1/4 cup vegetable oil

  • 1/4 cup light brown sugar

  • 2 Tablespoons rice vinegar

  • 2 teaspoons sweet chili sauce

  • 1 teaspoon sesame oil

  • 1/4 teaspoon dried ginger (or 1 teaspoon chopped fresh ginger)

INSTRUCTIONS

  1. Cook pasta in a large pot of water according to package directions. Drain water then rinse with cold water to cool.

  2. Add cooked pasta to a large bowl. Add all the vegetables. Gently toss to combine.

  3. In a small bowl, whisk all dressing ingredients together. Pour dressing over pasta mixture. Gently toss together to coat with dressing. Cover with lid then place bowl in refrigerator for 2 hours or overnight. (I feel overnight is best.

via: life-in-the-lofthouse.com

Mexican Street Corn Pasta Salad


Prep Time
25 mins
Total Time
25 mins
 
Servings: 6 -8 as a side
Author: Chelsea

Ingredients


Salad
2 cups miniature farfelle pasta uncooked
3 cups either 2 (15-ounce) cans, or 3-4 corns on the cob)
1 large avocado
3 green onions
1/2 bunch cilantro
1 tablespoon finely chopped jalapeno
6-8 strips hardwood smoked bacon
1/2 cup Cotija cheese (or queso fresco or feta -- add cheese to preference (we like 1/2 cup)
Optional: 1/2 canned cup black beans


Dressing
1/2 cup full fat regular mayo no substitutes
3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest
1/8 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon Sriracha or hot sauce
Pinch of salt and ground black pepper

Preparation

  1. Cook the pasta according to package directions. Drain and rinse under cold water. Make sure the pasta is completely dry.

  2. Corn: if using corn on the cob: Heat the grill to medium. Pull back the husks to the base and take off all the silk from each ear of corn. Fold back the husks into place.

  3. Place the ears of corn in a large bowl of water with 1 tablespoon of salt for 10 minutes and then remove from water and shake to dry. Place the corn on the grill, cover the grill, and cook for 15-20 minutes turning the corn every 5 minutes.

  4. You'll know the corn is done when the kernels are tender and easily pierced with a fork.

  5. Alternative #1: use pre-roasted canned corn -- drain and allow to dry. Alternative #2: use regular canned corn: heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.

  6. Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then crumble the bacon. Crumble the cheese. Add black beans if desired.

  7. In a large bowl combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese. **If you don't plan on eating this in one sitting and immediately after making, don't add the bacon, cheese, or avocado. Add those in separately right before enjoying.**

  8. Toss together.

  9. In a small bowl combine all of the dressing ingredients and whisk together until completely combined.

  10. Toss with the salad and enjoy!

Via: Chelseasmessyapron.com

Buffalo Chicken Pasta Salad

PREP TIME 10 mins

COOK TIME 10 mins

TOTAL TIME 20 mins

 

Buffalo Chicken Pasta Salad is a quick and easy recipe perfect for a game day party or a summer picnic. Tender pasta is tossed with a creamy buffalo sauce and fresh vegetables all topped off with crumbled bleu cheese for a side dish bursting with flavor and crunch!

Author: Danielle Green

Serves: 8

INGREDIENTS

  • 12oz. package bow tie pasta, prepared all dente
  • 5.3 oz. container nonfat plain Greek yogurt
  • ½ c. light Ranch dressing
  • ⅔ c. buffalo sauce
  • 2½ c. cubed rotisserie chicken
  • 1 c. celery, chopped
  • 2 c. cherry tomatoes, halved
  • ⅔ c. red onion, diced
  • 4 oz. bleu cheese crumbles (optional)

INSTRUCTIONS

  1. In a large bowl, stir the yogurt, ranch and buffalo sauce together. Toss in the pasta and toss until well coated. Add the remaining ingredients and stir until well combined. Store refrigerated.

via: TheCreativeBite.com

Fresh Strawberry Lemonade

Ingredients:

  • 1 cup granulated sugar
  • 1 cup water
  • 2 cups fresh strawberries, hulled and sliced
  • 1 1/2 cups fresh lemon juice (about 6 medium lemons)
  • 6 cups cold water
  • ice
  • 1 cup strawberries, chopped for topping
  • lemon slice, for garnish

Directions:

STEP 1: In a small sauce pan, bring sugar and water to a boil. Remove from heat and let cool to room temperature.

STEP 2: Place strawberries into a food processor or blender and process/blend until smooth.

STEP 3: Pour pureed strawberries into the sugar water. Add lemon juice. Stir well.

STEP 4: Pour strawberry lemon mixture and cold water into a large pitcher. Stir well and add ice. Pour into glasses and top with chopped strawberries and a lemon slice.

Bacon Cheddar Dip

PREP TIME: 5 MINS

TOTAL TIME: 5 MINS

AUTHOR: HOLLY N.

COURSE: APPETIZER

CUISINE: AMERICAN

This amazing bacon cheese dip is served cold with loads of bacon and cheddar flavor! This is the perfect dip for crackers, chips or vegetables!

INGREDIENTS

  • 4 green onions , slivered
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 4 dashes hot sauce
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon garlic powder
  • 8 slices of bacon cooked crisp & crumbled
  • 4 tablespoons fresh chopped parsley

 

INSTRUCTIONS

  1. Combine all ingredients in a bowl. Refrigerate at least 1 hour before serving.

  2. Serve with crackers, veggies or sour dough bread chunks.

Caprese Skewers

These caprese skewers combine tomatoes with basil, mozzarella, olive oil and balsamic for an appetizer that's both easy and impressive!

Course Appetizer

Cuisine Italian

Prep Time 20 minutes

Cook Time 1 minute

Total Time 21 minutes

Author Dinner at the Zoo

 

Ingredients

  • 24 red cherry tomatoes
  • 12 yellow cherry tomatoes
  • 24 bite sized fresh mozzarella balls
  • 36 small basil leaves
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1 1 /2 tablespoons balsamic glaze salt and pepper to taste

 

Instructions

1. Start with 12 6-inch skewers. Thread the tomatoes, basil and mozzarella onto the skewers in the pattern shown in the images above.

2. In a small bowl, mix together the olive oil, Italian seasoning and salt and pepper to taste.

3. Arrange the skewers on a plate and drizzle with the olive oil mixture.

4. Place the balsamic glaze in a small plastic bag with one corner snipped off. Drizzle the balsamic over the skewers, then serve.

Cream cheese and smoked salmon tea sandwich

This is a very simple-looking sandwich, but the flavors of lemon, fennel and salmon can get you biting for more.

Yields 8

Total time: 10 minutes

Ingredients:

  • 1/3 cup cream cheese
  • 1 teaspoon finely chopped fresh fennel leaves
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon lemon juice
  • Salt
  • 2-4 slices smoked salmon (quantity depends on size of the slices)
  • 2 slices pumpernickel bread

Directions:

  1. In a small bowl, mix together the cream cheese, fennel, lemon zest, lemon juice and a pinch of salt.
  2. Spread a layer of cream cheese on the bread, and place a slice or slices of salmon.
  3. Slice the bread into bite-size pieces.

Strawberry Crack Salad

Ingredients

 

  • 8 oz or 1 package of cream cheese, softened
  • ½ cup sugar
  • 1 tsp. vanilla
  • 8 oz. whipped topping
  • 1 cup pretzels, chopped
  • ½ cup pecans, chopped
  • ¾ cup brown sugar
  • ¾ cup melted butter
  • 2-3 cups strawberries, diced

Instructions

 

  1. Preheat oven to 400. Wash and dice strawberries. Set aside. Chop pretzels and pecans and combine with melted butter and brown sugar. Spread on parchment paper on a cookie sheet with edges (otherwise you'll have melted butter dripping off your pan...no Bueno!) Bake for 7-9 minutes. Watch it carefully so it doesn't turn dark and burn. Pull out of oven and allow to cool while you mix up the cream cheese mixture. Whip cream cheese, vanilla and sugar together until fluffy. Gently fold in whipped topping. Right before you are ready to serve, fold in strawberries and pretzel, pecan crunch. (Make sure it has had plenty of time to cool) Enjoy!