Freezer Cucumber Pickles

I don’t know about you but one of things I love most about summer is all the fresh produce, and cucumbers are one of my favorites.  This is a recipe that a lady sweet Mrs. Z gave to me and I love it.  My former mother in law use to make this too, so I have been a fan for years.  It’s a great compliment to your meal in the summer, or unless your like me, I like it as a refreshing snack.

However this recipes calls for you to freeze it, you can simply make it and eat it, and if you don’t eat it all then you can freeze the left overs.  Which I never seem to have any left over.

Freezer Cucumber Pickles

7 cups thinly slicked unpeeled cucumbers
3 med. sized onions (separate into rings)
1 cup of vinegar
2 cups of sugar
1TB salt
1tsp. celery salt (sometimes I leave this out)

Thoroughly heat vinegar, sugar, and salt and celery seed.  Let cool.

Then pour over your cucumbers and onions

Put in containers to freeze.  (this will not freeze solid, and that is how it is suppose to be)

Optional:  If you are going to eat this within a couple of days say for a potluck or picnic, you can add freshly diced tomatoes too.  YUMMY!

Do you have a favorite summer salad you like to make and share with others?

Psalm 119:60“I will hasten and not delay to obey your commands.” Brought to you by BibleGateway.com. Copyright (C) . All Rights Reserved.

Blessings,

Cindy

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Chicken Spaghetti Recipe

Last night we were home so I made dinner.  A old favorite of ours.  Chicken Spaghetti….if you love spaghetti and get tired of the same old sauce, try this one.  It is heavenly and oh so easy to make.



Cindy’s Chicken Spaghetti
You’ll need:
chicken ( I normally use 2 chicken breast)
salt and pepper
bottled sauce ( I use whatever I have on hand)
8oz mozzarella cheese
parmesan cheese
Spaghetti noodles

Optional:
green peppers
onion
mushrooms
extra spices i.e.. Italian seasoning, oregano, basil, garlic powder, etc.  
  
To prepare:  I boil my chicken breast or microwave it so that it is done throughout.  Then cut into bit size pieces  and set aside.

Then I put my sauce and extra  optional ingredients in a bowl and mix together.  (Sometime I don’t add anything but the sauce, again it depends on what I have on hand)

After you complete that, get a casserole dish and lightly spray with cooking spray.

Put chicken in the bottom of the dish, salt and pepper ( I go heavy on the pepper)

Top with Mozz. cheese and parmesan cheese.
Next pour on the sauce and top with remainder of the cheese and lots more parmesan ( I don’t measure the parmesan I just sprinkle it really good.

Put in a 400 degree oven until the sauce is good and bubbly and cheese is  golden brown, about 20-30 minutes depending on your oven.

Make pasta noodles while sauce is in the oven.

To serve: Place spaghetti on your plate and top with with sauce.  (I usually add more cheese at this time to mine) 
Serve with salad and garlic bread.

Your family will love this, it is definitely a family favorite here at my house.

So, do you have a family favorite that you can share with me?

Psalm 112:5“Good will come to those who are generous and lend freely, who conduct their affairs with justice.” Brought to you by BibleGateway.com. Copyright (C) . All Rights Reserved.

Blessings,

Cindy

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Laura Ingalls Wilder Gingerbread

Letter written by Laura Ingalls Wilder in Oct. 1953.

LAURA'S GINGERBREAD

1 cup brown sugar blended with
1/2 cup lard or other shortening.
1 cup molasses mixed well with this.
2 teaspoons baking soda in 1 cup boiling water
(Be sure cup is full of water after foam is run off into cake mixture).

Mix all well.

To 3 cups of flour have added one teaspoon each of the following spices: ginger, cinnamon, allspice, nutmeg, cloves; and 1/2 teaspoon salt. Sift all into cake mixture and mix well.

Add lastly 2 well-beaten eggs.

The mixture should be quite thin.

Bake in a moderate oven for thirty minutes.

Raisins and, or, candied fruit may be added and a chocolate frosting adds to the goodness.

Source: hbook.com

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Special Summer Berry Medley Recipe | Taste of Home Recipes

This is a definite Summer goodie. Perfect, Light, and Tasty, bursting with tons of flavor for summer!

Special Summer Berry Medley Recipe | Taste of Home Recipes Pin It

Memorial Day Yummies

The one thing about Memorial Day that I remember as a child is the picnics and all the food.  How bout you? Take a look at some of these goodies.

RECIPES

Flag Pop-tarts (to cute)

I think your kids would think your the best, with these little treats.

Ingredients

Pop-Tarts® | Tasty Creations | Celebration Flags
4 ounces reduced-fat cream cheese, softened
2 tablespoons sugar
1/4 teaspoon vanilla
4 Kellogg's® Pop-Tarts® Strawberry toaster pastries
16 fresh red raspberries or 12 medium fresh strawberries
36 fresh blueberries

Directions
1.  In a small bowl stir together cream cheese, sugar, and vanilla until smooth.  Spread on top of KELLOGG'S POP-TARTS STRAWBERRY toaster pastries, completely covering tops.
2.  Lengthwise quarter raspberries or halve strawberries and thinly slice.  Arrange 9 blueberries on top left corner of each toaster pastry to make "stars" on flags.  Arrange raspberries or strawberries on top of toaster pastries to make "red stripes" on flags.  Serve immediately or cover and refrigerate for up to 12 hours. 

Ice cream (fun for the kids)

In a pint sized zip lock bag combine:
1 cup milk
1/2 tsp. vanilla
3 Tbs. sugar
Zip the bag closed getting out as much air as possible.
Put the pint size zip lock bag into a gallon zip lock with:
1/3 bag of ice
1/4 cup salt on the ice.
Zip it closed and shake it (the kids love this part) until the ice cream is firm. Cut a corner off the small bag and squeeze the ice cream into a cup or bowl. Top with toppings of your choice.

Dipped Ice Cream Sandwiches

Ingredients

6 ounces semisweet chocolate, chopped

1 tablespoon shortening

4 ice cream sandwiches

Red, white and blue sprinkles

Directions

• Line a baking sheet with waxed paper; set aside. In a microwave or heavy saucepan, melt chocolate and shortening; stir until smooth. Quickly dip ice cream sandwiches partway in melted chocolate; coat chocolate with sprinkles. Place on prepared baking sheet and freeze. Yield: 4 servings.

Peach Lemonade

Ingredients

• 8 cups lemonade
• 2 cans (5-1/2 ounces each) peach nectar or apricot nectar
• 1 cup frozen unsweetened sliced peaches
• Fresh mint sprigs, snapdragons and lemon balm

Directions

• In a 3-qt. glass pitcher, combine the lemonade and nectar; refrigerate until chilled. Just before serving, stir the lemonade mixture; add frozen peach slices. Place mint sprigs along the sides of the pitcher and float the flowers on top of the lemonade. Yield: About 2-1/2 quarts.

Summer Shortcake

Serves 12 to 15

• 2 1/2 cups all-purpose flour, plus more for dusting
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
• 8 ounces cold cream cheese, cut into 2-inch pieces
• 3/4 cup buttermilk, plus more for brushing
• Raw sugar or fine sanding sugar, for sprinkling
• 2 pints blueberries
• 2 pints strawberries, hulled (small berries left whole, large berries halved lengthwise)
• 3 tablespoons granulated sugar
• 2 cups (1 pint) heavy cream

Directions

1. Make the biscuits: Preheat oven to 450 degrees. In a food processor, pulse flour, granulated sugar, baking powder, baking soda, and salt until combined. Add butter, and pulse until largest pieces are the size of peas. Add cream cheese, and pulse again until largest pieces are the size of peas. Add buttermilk, and pulse until dough comes together. Transfer to a bowl, and gently knead into a ball. Cover with plastic wrap, and let rest in the refrigerator at least 1 hour (or overnight).
2. Divide dough in half. Working with one portion at a time on a lightly floured work surface, pat into a disk, then roll into a 10-inch round. Transfer to baking sheets lined with parchment paper.
3. Brush biscuits with buttermilk. Generously sprinkle raw or sanding sugar over tops and sides. Brush off sugar from parchment. Bake until dough has risen slightly and is golden brown, 12 to 15 minutes (if bottoms brown too quickly, reduce temperature to 400 degrees). Leave biscuits on sheets. Using a 2 1/2-inch star cutter, cut out (but do not remove) 7 stars from one biscuit while it is still warm. Let cool.

   

4. Using a paring knife, carefully remove star shapes. Reserve for snacking or another use. (Biscuits can be made up to 8 hours ahead; store on wire racks, and cover loosely with plastic wrap.)
5. Make the filling: Combine blueberries, strawberries, and 2 tablespoons sugar, and let macerate until juicy, 10 minutes.
6. Just before serving, beat cream to medium peaks with remaining tablespoon sugar and the vanilla.
7. Assemble the cake: Place uncut biscuit on a large plate. Spoon half the berries and their juices on top of biscuit, then spread the whipped cream over berries. Top with all but about 1/2 cup berries. (Make sure surface is even; it will support the top biscuit and prevent it from breaking.) Carefully place cutout biscuit on top. Fill star cutouts with reserved berries. Serve immediately, or refrigerate, uncovered, up to 3 hours.

   

If time allows I will try to add some grilling ideas….they would be good for anytime this summer….and remember there is always July 4th right around the corner.

When dining indoors, decorate your table using all your red, white and blue goodies. 

  

You don’t have to spend alot of time decorating for this holiday, however if you are having friends or  family over during this weekend, it serves as a nice reminder of why we celebrate and puts people in a more festive mood. Just a few simple ideas I found while scouring the internet.

Well really should scoot for now.  Have some packing to do as well as a few errands.  Hubby and I along with some friends are heading out to Amish Country tomorrow for a few days, should be home late Sunday night .  If I don’t get back before Monday, hope all has a safe and family fun filled Memorial Day. 

Woo Hoo Summer is here!

Hugs,

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It’s coming

What are you doing for

Valentines Day?

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Eggnog anyone?

My family loves eggnog during the holidays with a touch of nutmeg.  What is your favorite way to drink Eggnog?

Hugs,

Cindy

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Gingerbread

Who doesn’t like Gingerbread houses at Christmas time?  Well I for one love them.  But I have NEVER had any luck creating one.  But Martha shares a NO BAKE VERSION, which I might just try.  Check it out here

 

This would be a great craft to do with your kids or grandkids, wouldn’t they think your were the greatest? 

 

I love the sugar cones as trees….m&m’s as lights or ornaments.  Hmmmmm there is a thought!

 

 

 

 

 

 

 

Look at the marshmallow snowman.  Cute!! 

 

 

 

 

 

 

Merry Christmas,

Love,

Cindy

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Mmmmmmmmm Shortbread, hubby’s favorite

Ingredients

Makes 8 to 10 wedges.

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
• 2 cups all-purpose flour
• 3/4 teaspoon coarse salt
• 1/2 cup confectioners' or granulated sugar

Directions

1. Preheat oven to 325 degrees. Butter an 8 1/2-inch round cake or spring form pan. Sift together flour and salt in a small bowl. In a large bowl, with an electric mixer on medium, cream butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, scraping down sides of bowl as necessary, about 2 minutes more. Add flour mixture, and beat on low, scraping bowl if necessary, until flour is just incorporated and dough sticks together when squeezed.
2. Pat dough into prepared pan. Use a paring knife to score dough into wedges; prick all over in even intervals with a wooden skewer or fork.
3. Bake until firm in the center and just starting to color, about 50 minutes. Transfer pan to a wire rack, and let cool completely. Cut into wedges. Cookies will keep, in an airtight container, at room temperature 3 weeks.

Resource from: Martha Stewart

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Gingerbread Snowflakes

Ingredients

Makes 16 cookies .

• 6 cups all-purpose flour, plus more for work surface
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup (2 sticks) unsalted butter
• 1 cup packed dark-brown sugar
• 4 teaspoons ground ginger
• 4 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1 teaspoon finely ground pepper
• 1 1/2 teaspoons coarse salt
• 2 large eggs
• 1 cup unsulfured molasses
• Royal Icing
• Fine sanding sugar, for sprinkling

Royal Icing

Ingredients

Makes about 2 1/2 cups.

• 2 large egg whites, or more to thin icing
• 4 cups sifted confectioners' sugar, or more to thicken icing
• 1 lemon, juiced

Directions

1. Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days. 

Directions

1. Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
3. Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
4. Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.
5. Put icing in a pastry bag fitted with a small plain round tip (such as Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour. Store cookies between layers of parchment in an airtight container at room temperature up to 5 days.

Resource:  Martha Stewart

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How to decorate Sugar Cookies

"I sure do like those Christmas cookies, Sugar!
I sure do like those Christmas cookies, Babe!
The ones that look like Santa Claus,
Christmas trees, bells, and stars;
I sure do like those Christmas cookies, Babe."

 

 Christmas Hugs,
Cindy

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Ginger Molasses Cookies

1/2 cup butter, softened
1/4 cup shortening
1 1/4 cups sugar, divided
1 egg
1/4 cup molasses
1/2 tsp grated orange peel
2 cups flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
In a large bowl, cream the butter,  shortening, and 1 cup of sugar until light and fluffy.  Beat in the egg, molasses, and the orange peel.  Combine the dry ingredients.  Gradually add to the creamed mixture.  Mix well.  Roll into 1 1/4 inch balls.  Then roll the balls into the remaining sugar.  Place the sugared balls 2 inches apart onto ungreased baking sheets. Bake at 350 F for 10-12 minutes or until the edges are firm and the surface cracks.  Remove to wire racks and cool.  Makes 5 1/2 dozen

Recipe Source:  Taste Of Home

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Instant Cappuccino Mix

Instant Cappuccino Mix (nice and spicy)
Serves: 24

Ingredients
1 cup powdered
non-dairy creamer
1 cup instant chocolate drink mix
3/4 cup instant coffee granules
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 teaspoon cinnamon or more
1/4 teaspoon ground nutmeg or more

Directions
1. In a medium sized glass jar, combine the non-dairy creamer, chocolate drink mix, instant coffee, SPLENDA® Granulated Sweetener, cinnamon and nutmeg; mix well.
2. To prepare, place 2 tablespoons mix in a mug, pour in 3/4 cup
boiling water, and stir until dissolved. Serve hot.

Inspired by Home Cooks

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Gingerbread Men Recipe

"Run, run, fast as you can!
Can't catch me, I'm the gingerbread man!"

I found this simple little video on creating some adorable little gingerbread men….

Scootin to the kitchen.

 

Christmas hugs,

Cindy

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Old-Fashioned Corn Dogs

 

1 c. all-purpose flour
2 T. sugar
1-1/2 t. baking powder
1 t. salt
2/3 c. cornmeal
2 T. shortening
1 egg, beaten
3/4 c. milk
8 to 10 hot dogs
8 to 10 wooden sticks
oil for deep frying

Combine flour, sugar, baking powder and salt; stir in cornmeal. Using a pastry cutter or 2 forks, cut in shortening until coarse crumbs form; set aside. Blend together egg and milk in a separate bowl. Stir into cornmeal mixture. Thoroughly dry each hot dog with a paper towel to ensure batter will cling. Insert a stick into each; dip in batter. Deep-fry in 350 to 375-degree oil for 4 to 5 minutes, until golden.

Source:  Gooseberry Patch Cookbook -Our Favorite Take-Out Recipes

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Cranberry-Pecan Pumpkin Bread

 

2  15-oz. cans pumpkin
2/3 c. milk
1 c. oil
4 eggs, beaten  
3 c. sugar
3 c. all-purpose flour
1 T. baking soda
1/2 t. salt
1 t. cinnamon
1 t. nutmeg
1/4 t. cayenne pepper
1-1/2 c. chopped pecans
1-1/2 c. sweetened, dried cranberries

Mix together pumpkin, milk, oil, eggs and sugar in a large mixing bowl; set aside. In a medium bowl, sift together flour, baking soda, salt and spices; add to pumpkin mixture. Stir in nuts and cranberries. Pour into three greased 9" x 5" loaf pans, filling each 1/2 full. Bake at 350 degrees for one hour, or until done. Cool completely before removing from pans. Makes 3 loaves.

Source: Gooseberry Patch

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Pumpkin Fudge

 

2 c. sugar
1 c. brown sugar, packed
3/4 c. butter
2/3 c. evaporated milk
1/2 c. canned pumpkin
1-1/2 t. pumpkin pie spice
12-oz. pkg. white chocolate chips
7-oz. jar marshmallow creme
1 c. chopped pecans
1-1/2 t. vanilla extract

Combine the first 6 ingredients in a heavy saucepan; heat over medium heat until sugar dissolves. Continue heating until mixture begins to boil, stirring constantly; continue boiling until candy thermometer reaches soft-ball stage or 234 to 243 degrees. Remove from heat; stir in white chocolate chips until melted. Add remaining ingredients; mix well. Pour into a buttered 13" x 9" baking pan; cool to room temperature. Cut into squares and store in the refrigerator in an airtight container. Makes 5 dozen servings.

Source: Gooseberry Patch

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Copycat Golden Corral Rolls

 

1 envelope active dry yeast
1/4 cup warm water
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup hot milk
1 egg - lightly beaten
4 1/2 cups sifted all-purpose flour
2 tablespoons melted butter - for brushing rolls

Sprinkle the yeast over very warm water in a large bowl. Stir
until yeast dissolves.

Add sugar, the 1/4 cup butter and salt to hot milk and stir until
the sugar dissolves and butter is melted. Cool mixture to 105 to
115 degrees.

Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the
flour, 1 cup at a time, to form a soft dough. Use some of the
remaining 1/2 cup of the flour to dust a pastry cloth.

Knead the dough lightly for 5 minutes, working in the remaining
flour (use it for flouring the pastry cloth and your hands).

Place dough in a warm buttered bowl; turn greased side up. Cover
and let rise in a warm place until doubled in bulk, about 1 1/4 to
1 1/2 hours.

Punch dough down and knead 4 to 5 minutes on a lightly floured
pastry cloth. Dough will be sticky, but use as little flour as
possible for flouring your hands and the pastry cloth, otherwise
the rolls will not be as feathery light as they should be.

Pinch off small chunks of dough and shape into round rolls about 1
1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite
touching, in a well-buttered 13 x 9 x 2 inch pan. Cover rolls and
let rise in a warm place until doubled in bulk, 30 to 40 minutes.

Brush tops of rolls with melted butter, then bake in a 375 degree F
oven for 18 to 20 minutes or until nicely browned.

Source: The Secret Recipe Blog- http://www.recipesecrets.net/blog

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A Great Pumpkin Cheese ball

 

8 ounce package cream cheese, softened
10 ounce container sharp cheddar cold pack cheese spread
1/4 cup crumbled blue cheese
2 teaspoons Worcestershire sauce
1/4 teaspoon celery salt
1/4 teaspoon onion salt
1/2 cup walnuts, finely chopped
1 teaspoon paprika
one pretzel rod, broken in half, for garnish
assorted crackers

Blend together cheeses until smooth. Stir in Worcestershire sauce, celery salt and onion salt, adding more to taste if desired. Shape into a ball and set on serving plate; cover and chill for two or three hours, until firm. If desired or vertical lines with a knife to resemble a pumpkin. Toss walnuts with paprika; press into surface of Cheese ball. Break pretzel rod in half and insert in top for stem. Arrange crackers around Cheese ball. Makes 10 to 12 servings

source: Coming Home with Gooseberry Patch

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Pumpkin Cheesecake

 

2 1/4 cups graham cracker crumbs
two third cup butter or margarine, softened
sugar
five packages cream cheese, softened, 8 ounces each
1/2 cup granulated Brown sugar or packed light brown sugar
3 tablespoons flour
1 teaspoon salt
1 teaspoon vanilla extract
three-quarter teaspoon ground allspice
three-quarter teaspoon ground ginger
1/2 teaspoon ground cinnamon
six eggs
one can pumpkin, 16 ounces
one can, 5.33 ounces, evaporated milk

In a medium bowl with a fork, mix well graham cracker crumbs, butter and 1/3 cup sugar; press on bottom and around sides of a 10 x 3 inch spring form pan to within 1/4 inch of top; set aside. Preheat oven to 350° in a large bowl with mixer at low speed, beat cream cheese just until smooth. Add Brown sugar, remaining ingredients and three-quarter cup sugar; beat until blended. Increase speed to medium; beat five minutes, occasionally scraping bowl with a rubber spatula. Pour cheese mixture into pan; bake one hour. Turn off oven; let cheesecake remaining in oven 30 minutes. Cool in pan on wire rack. Cover and refrigerate. To serve: remove side of pan. Makes 16 servings

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