Dill Pickle Relish

• 3 pounds Pickling Cucumbers
• 1 whole Large Sweet Yellow Onion
• ¼ cups Pickling Or Kosher Salt
• 3 cups White Vinegar
• 2 Tbs Sugar
• 4 cloves Garlic, Minced
• 2 teaspoons Dill Seed
• 2 teaspoons Mustard Seed
• 2 teaspoons Celery Seed
• ½ teaspoons Turmeric
• 4 whole Pint-sized Canning Jars, Lids And Rings

Finely chop the cucumbers and onions. Note: I used my food processor for chopping, but be careful not to over process. Place the chopped vegetables in a large nonreactive bowl and sprinkle with the pickling salt. Stir well and allow to stand for 1 hour.

Drain the cucumber mixture in a colander; rinse with cold water and drain well.

In a large pan, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed and turmeric to a boil over medium high heat.

Add the drained cucumber and onion mixture and return to a boil, stirring frequently. Reduce the heat to medium low and simmer for 10 minutes.

Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings and process the jars in a boiling water bath canner for 10 minutes.

Makes 4 pints

Dulce De Leche Fruit Dip

1 8 oz pkg cream cheese
1 jar (7 oz) Marshmallow creme
1 14 oz can sweetened condensed milk

Place the whole, unopened can of condensed milk in your crock pot and submerge in at least 3 inches of water.  Cook on medium for 10 hours or on high for 7 hours. Let cool completely.

Beat with mixer Cream cheese, marshmallow cream and dulce de leche until light and fluffy.  Refrigerate for at least one hour.  Serve with fresh fruits.

Samoa Bundt Cake

Ingredients:

For the Brown Sugar Batter
1 stick butter, softened
1 cup dark brown sugar
2 eggs
3/4 cup all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup whole milk

For the chocolate batter
1 cup sugar
1/4 cup oil
1 egg
1 tsp vanilla
1/2 cup milk
3/4 cup + 2 Tbs all purpose flour
1/2 cup + 2 Tbs cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup boiling water

For the Frosting
1 can sweetened condensed milk **Or substitute canned Dulce de leche
1/2 cup confectioners sugar
2 Tbs vanilla extract
2 sticks butter, softened
1/2 tsp salt
1 cup toasted coconut

For the topping
1 1/2 cups toasted coconut
1/2 cup chocolate chips, melted

Instructions

Create the Dulce de leche frosting (if using canned Dulce de leche skip this section)
Place the whole, unopened can of condensed milk in your crock pot and submerge in at least 3 inches of water.  Cook on medium for 10 hours or on high for 7 hours. let it cool.

To make brown sugar batter
In a large bowl, cream butter and brown sugar until light and fluffy; add eggs, one at a time, beating well after each addition.  In a medium bowl, combine flour, baking powder, baking soda and salt.  Alternate adding the flour mixture and whole milk to the butter mixture, one at a time, beginning and ending with flour mixture.  Set batter aside.

To make the chocolate batter
Cream sugar and oil together in a large bowl until light and fluffy.  Beat in egg, vanilla and milk.  In a medium bowl mix together flour, cocoa powder, baking powder, baking soda and salt.  Slowly add flour mixture to butter mixture until well combined.  Carefully stir in boiling water.

Make the cake
Preheat oven to 350 degrees; grease and flour a bundt pan. This is a marble cake; pour some of the brown sugar batter into the pan, then top it with some of the chocolate batter; alternate until both batter bowls are empty.  Tap bundt pan on the counter a couple of times to remove bubbles.  Bake approximately 1 hour or until skewer inserted in center comes out clean.  (Mine only took about 50 minutes)  Cool in the pan for 15 minutes; then remove from pan and let cool completely.

Make the frosting
Heat oven to 350 degrees.  Spread coconut on a baking sheet and toast in the oven until desired color (Golden brown) is reached (about 6 minutes).  Beat cooled cooked condensed milk, butter, confectioners sugar, vanilla and salt for 3 minutes.  Add in 1 cup toasted coconut.  Chill for 1 hour.

Assemble the cake
Frost the cake with dulce de leche frosting; toast remaining coconut and press into the sides and top of the frosted cake.  Melt chocolate chips in the microwave for 30 minutes.  Place melted chocolate in a pastry bag with a small tip or zip lock bag with a corner cut out about 1/4 inch up from the corner, and drizzle stripes on the cake.

BLT Quinoa Cups

3/4 cup dry Quinoa
1 1/2 cup chicken broth
3 eggs
1 cup chopped spinach, if frozen thaw and squeeze dry
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon 8 slices or 1/2 lb sausage
1 green onion, chopped
2 Tbs grated Parmesan cheese
salt & pepper to taste
1 bell pepper, chopped

Rinse Quinoa very well in a fine mesh strainer under cold running water.  Bring chicken broth to a boil in a saucepan, then add rinsed Quinoa.  Place a lid on top, and cook until broth is absorbed and quinoa is tender, about 15 minutes.  Remove lid and let cool completely.

Preheat over to 350 degrees.  In a large bowl combine remaining ingredients and stir to combine.  Add cooked Quinoa then stir to combine.  Spray mini muffin tins very well with non stick spray.  Fill to the top with Quinoa mixture, smoothing the top with the back of a spoon.  Bake for 15 - 17 minutes, or until golden brown.  Let cool 5 minutes then run a sharp knife around the outside of the cups and pop out with a spoon.  Serve immediately or freeze and reheat in microwave for 30 minutes.

Easy Peach Cobbler

1 cup flour
1 cup sugar
1/2 cup milk
1/2 cup butter
1 tsp baking powder
29 oz can sliced peaches, w/juice

Preheat oven to 375 degrees.  Place butter in bottom of baker.  Place in oven just long enough to melt the butter.  Remove from oven when melted.  Sift flour, sugar, and baking powder; add milk, whisk well.  Pour the batter over the melted butter.  Drop Peaches into batter and pour juice over batter.  DO NOT STIR.  Bake for 30 - 40 minutes.   The butter will creep through the fruit and make a crust on top.  Note: any desired fruit or berry will work.

Cilantro Potato Salad

3 lbs red potatoes, cooked, diced.  Peeling optional
1 tsp salt
1 cup mayonnaise
3/4 cup chopped fresh cilantro
3 green onions, chopped
1 Tbs minced garlic
Freshly ground black pepper

In a bowl, stir together mayonnaise with cilantro, garlic, salt and 7 turns black pepper.  Add potatoes and onions and toss to combine thoroughly; cover and refrigerate up to 24 hours before serving.

Banana Oat Breakfast Cookie

1 large banana, mashed (1/2 cup)
1/2 cup natural peanut butter
1/2 cup organic sugar
1 1/2 tsp vanilla
1 cup old fashioned oats
1 1/2 cup almond flour
1 egg
1/4 cup protein powder
1/4 tsp baking soda
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.  Lightly coat cookie sheets with non-stick cooking spray; set aside.
In a large bowl, stir together banana, peanut butter, sugar, vanilla and egg.  In a small bowl combine oats, almond flour, protein powder and baking soda.  Stir the oat mixture into the banana mixture until combined.  Stir in chocolate chips.

Using 1/4 cup measure, drop mounds of dough 3-inches apart on prepared baking sheets.

Bake one sheet at a time, 14 to 16 minutes or until browned.  Transfer to wire racks to cool completely.  Store in an airtight container or resealable plastic bag up to 3 days, or freeze up to 2 months.

Old Fashioned Crispy Dill Pickles

Pickling Spice
2 Tbs Black peppercorns
2 Tbs Mustard Seeds
2 Tbs Coriander Seeds
2 Tbs Dill Seed
2 Tbs Allspice Berries
1 Tbs Crushed Red Pepper flakes
10-12 Bay leaves, crumbled

Combine and store in air tight container

Brine

3 Qt Water
1 Qt 5% acidity Vinegar
1 Cup Pickling salt - NO Iodine
1 Tbs Alum

Bring Water, vinegar and salt to a boil, add Alum.

Pack 8 quart jars with the following:
1 minced clove garlic
1 Tbs Pickling spice
1/2 jalapeno, optional
1 sprig of dill, optional

Pour boiling Brine into packed jars, screw on lid and turn upside down.  Let sit until cool then flip upright.  Should be sealed.  Let brine for at least 2 weeks before refrigerating and eating to get all of the flavor.

NOTE:  I have trouble getting whole cucumber pickles to seal.  they always seal when cut in half or spears.

Vegetable Soup

1 gallon peeled tomatoes, cut and cored
1 medium head cabbage, cut (Pour boiling water over to cover, let stand for 10 minutes, and drain)
1 quart diced carrots
1 bunch celery, diced
6 onions, diced (lemon size)
1 can whole kernel corn & Juice
1 can green beans  & juice
2 1/2 quarts cold water
1/4 cup salt
1/2 tsp black pepper

Boil in open kettle for 1 hour or until carrots are done.  Seal in hot jars.  Makes 8 quarts.  Not necessary to hot water bath, but I did anyway.

Spinach Frittata with Bacon and Cheddar

8 eggs
1/2 cup whole milk
1/2 lb fresh spinach, rinsed, dried and torn into small pieces
8 slices bacon
1/2 large onion, peeled and diced
1/2 large bell pepper, diced
1 cup grated cheddar cheese
Salt to taste

Preheat oven to 450 degrees
Cut bacon into small pieces and cook in cast iron skillet over medium heat.  When bacon is crispy, remove with slotted spoon and set aside.
Add diced onions and peppers and saute 2 to 3 minutes, until onions are slightly translucent.
Turn off heat and add spinach pieces and stir with a wooden spoon for a minute until the leaves are fully wilted.
Beat eggs until frothy, stir in milk and salt.
Pour the egg mixture into the skillet, and sprinkle the bacon pieces in as well.  Give everything a stir to distribute the ingredients evenly.  This is the last time your going to stir.
Turn the heat on and cook for about 5 minutes or until egg begins to set.  Add grated cheese and then transfer to the oven. Bake 10 to 15 minutes or until the eggs are fully cooked.

Makes 4 wedge shaped portions

Snickerdoodle Bars

2 1/3 cups all purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
3/4 cup butter or margarine, softened
1 1/4 cups sugar
1/2 cup packed brown sugar
3 eggs
1 tsp vanilla

Cinnamon Filling
1 Tbs sugar
1 Tbs cinnamon

Glaze
1 cup powdered sugar
1 to 2 tbs milk
1/4 tsp vanilla

Heat oven to 350 degrees.  Grease bottom of 9x13-inch baking pan.  In a small pan, combine flour, baking powder, and salt, set aside.
In large bowl, beat butter with electric mixer on high speed until creamy.  Beat in sugars.  Gradually beat in eggs and vanilla.  On low speed, beat in dry ingredients until combined.
Spoon half the batter into pan; spread evenly.  Sprinkle with Cinnamon-sugar mixture evenly over batter.
Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.
Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.  Cool completely.
In small bowl, stir glaze ingredients until smooth and thin enough to drizzle.  Drizzle over bars.