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Resident Recipes for the Holidays (or Any Day!)

Resident Recipes for the Holidays (or Any Day!)

Happy holidays from Touchmark! Enjoy these three recipes, courtesy of Touchmark residents. No matter how you’re celebrating the season this year, these tasty treats are sure to add a little extra joy.
Strawberry Pretzel Squares
These simple dessert squares can make a delicious addition to any holiday spread—or a nice afternoon pick-me-up just about any time of the year.
2 cups finely crushed pretzel rods
½ cup sugar
23 cup butter or margarine, melted
12 oz. cream cheese, softened
2 tbsp. milk
1 cup thawed Cool Whip Original Whipped Topping
2 cups boiling water
1 package strawberry-flavored Jell-O
1 ½ cups cold water
2 pt. strawberries, sliced
Preheat oven to 350°F. Mix pretzels, ¼ cup of sugar, and butter. Press firmly onto the bottom of a 13 x 9-inch baking pan. Bake 10 minutes, then cool. Beat cream cheese, remaining ¼ cup sugar, and milk until smooth. Gently stir in whipped topping and spread over crust. Refrigerate. Meanwhile, stir boiling water into gelatin in a large bowl until completely dissolved. Stir in cold water. Refrigerate for an hour or until thickened. Stir in strawberries and spoon over cream cheese layer. Refrigerate for three hours or until firm. Cut into squares and serve.
Calico Salad
This gluten-free salad is a great way to add some vegetables to your meal. And because it can be stored in the fridge for up to a week, it also makes great lunches and snacks.
1 can garbanzo beans
1 can cut green beans
1 can yellow wax beans
1 can kidney beans
½ green bell pepper
¾ cup sugar
13 cup olive oil
23 cup apple cider vinegar
1 tsp. salt
¾ tsp. pepper
¾ tsp. celery seed
¾ tsp. mustard seed
Drain and rinse each can, and combine in a large bowl. Cut green peppers and combine them in the bowl with the beans. Add the rest of the ingredients. This salad can be refrigerated for up to a week.
Double Chocolate Cookies
Cake in cookie form … what could be better? These rich cookies taste like a slice of chocolate cake but are easier to make and just as delicious.
For cookies:
4 ½ cup flour
1 egg
1 ½ cup sugar
1 cup shortening
23 cup cocoa
1 ½ cup warm water
½ tsp. salt
1 tsp. baking soda
1 tsp. vanilla
For frosting:
1/3 cup butter
1/3 cup milk
1 cup sugar
1 tsp. vanilla
1 cup chocolate chips
Mix the above ingredients with a mixer until well blended. Bake at 350°F for 10-12 minutes. Boil 1/3 cup butter, 1/3 cup milk, and 1 cup sugar for frosting in a pan for three minutes. Remove from heat and add 1 tsp. vanilla and 1 cup of chocolate chips. Stir until chocolate chips have melted, and then frost the completely cooled cookies. Enjoy!
Whether you have a sweet tooth or are looking to add more vegetables to your plate, we hope you enjoy these recipes. If you are a Touchmark resident and have a recipe you’d like to submit, email it to Please include your name, the significance of the recipe, ingredients, and instructions when submitting.