Preheat oven to 350 degrees. In a mixing bowl, combine crushed pretzels, sugar, and melted butter. Press into a lightly greased 9x13 pan. Bake for 8 minutes and remove from oven. Let cool completely.
Make the jello according to package directions. Mix in the fresh strawberries. Let refrigerate for an hour or so to let it partially set.
Beat the cream cheese and sugar together until creamy. Fold in the cool whip. Spread the mixture over the top of the pretzel crust completely to the edges so the jello won't leak through.
Pour the jello over the cream cheese layer and refrigerate for 2-3 hours before serving!
Heat oven to 375°. Mix sugar, egg and shortening thoroughly. Stir in milk. Blend in flour, baking powder and salt. Melt butter. Sprinkle as much cinnamon over brown sugar as you wish.
Halve and pit apricots. Place rounded side up in rows of four. You may need fewer or more apricots, depending on their size. Spread cake mixture over apricots.
Bake 25-35 minutes. When done place a plate over pan and flip cake out of pan. Place a walnut half in each apricot cup. Serve warm.
Place squash halves, cut side down, on an aluminum foil-lined baking sheet.
Bake at 350° for 45 minutes or until tender. Scoop out pulp, discarding shells; set pulp aside.
Melt butter in a Dutch oven over medium heat; add 4 cups chicken broth, apples, and next 5 ingredients.
Cook, stirring often, 25 to 30 minutes or until apples and potatoes are tender.
Remove from heat, and let cool slightly (about 5 to 10 minutes).
Process squash pulp, apple mixture, and remaining 3/4 cup chicken broth, in batches, in a food processor or blender until smooth, stopping to scrape down sides.
Return purée to Dutch oven. Stir in whipping cream and honey, and simmer, stirring occasionally, 15 to 20 minutes or until thoroughly heated.
