Fresh Bottled Pickles

We have so many pickling cucumbers this year we cant eat them fast enough. One thing I am picky about is my pickles. If they are the nasty ones that sit on the shelf at the store I don't want them. They are limp and flavorless. I love the refrigerated kind that still look like pickles and have a crunchy snap. These are just like that.

Ingredients: per jar

2-3 Pickling Cucumbers depending on size use as many will fit, sliced in wedges
3 garlic gloves, smashed just enough that they are still whole
2-3 sprigs of Dill
2 tsp. Salt
2 tsp. white vinegar
water

Directions: I find it easier to place as many pickles in the jar as I can then fill the jar with water. Once you do that add the salt, vinegar, garlic, and dill. Close the lid and shake vigorously. Refrigerate for at least 24 hours before eating. If they are not salty enough add 1 more tsp. of salt. I usually wait 2 days before I try one.

Shrimp Dip

This dip is delicious. My friends mother is a great cook and so I'm not shocked that this shrimp dip came from her collection of recipes. We had this at a BBQ and ate it with potato chips. Thanks Kathy!
I even had my mom who does NOT like shrimp try this, and she loved it. Just saying.

Ingredients:

1 8oz. Cream cheese room temp
3 tbsp. Miracle Whip ( i do half mayo, have miracle)
2 tbsp. lemon juice
3 tbsp. celery chopped fine
1 tbsp. onion chopped fine
1 can baby shrimp drained, crumbled (looks like a tuna can, shrimp size- tip of pinkie)

Directions:

With a hand mixer, mix the wet ingredients. Then fold in the veggies and shrimp, so hard i know. Serve with potato chips.

Homemade Soda Crackers

pic by kathryn

These were really easy and super delicious. These pair perfectly with the Homemade Minestrone soup.

Ingredients:

1 1/4 cup flour
1/2 tsp. salt
1 tsp. sugar
1 egg
2 tbsp. butter, melted
1/3 cup of water needed

Directions:

Mix the flour, salt and sugar in a bowl or food processor (food processor is best). In a small bowl mix together the egg and melted butter then add it to the flour until it comes together in the food processor. Add water if needed. It should be sticky but not too wet. Remove dough onto a floured surface and knead for 5 minutes. Let the dough rest for 30 minutes in a covered bowl. Turn a sheet pan over and lighly butter the bottom of the pan. Roll and stretch out the dough over the pan. Score the the dough into little squares and brush with melted butter over the entire dough. Sprinkle with salt and bake at 375 degrees for 10 minutes. Let cool slightly and break into little squares.

Ham and Cheese Pockets

After Easter Dinner our family was eating Ham for days, literally...days. So, I decided to make little pockets. They were really good and I'm sure you could add whatever else you like in them.

Ingredients:

Homemade dough or store bought
1 1/2 cup diced ham
3/4 cup shredded swiss cheese
3/4 cup shredded cheddar cheese
1 beaten egg

Directions:

Cut dough into six sections and roll out into a circle. Fill half with ham and cheddar and the other half with swiss. Before folding use egg wash to seal the edges. Poke a tiny slit on top of each pocket and bake at 400 degrees for 10 minutes. Dip in ranch, pizza sauce, or anything you like.

Chex Party Mix

Ingredients:

1/4 cup marg

1 1/4 tsp. season salt

4 1/2 tsp. worcestershire sauce

2 2/3 cups corn chex cereal

2 2/3 cups rice chex cereal

2 2/3 cups wheat chex cereal

1 cup salted nuts

1 cup pretzel sticks

Directions:

In the microwave melt the butter. Stir in season salt and worcestershire. Gradually add cereals, nuts, and pretzels until all pieces are coated evenly. Bake at 250 degrees for 1 hr. stirring every 15 minutes.

Granola

Ingredients:

2 1/2 cups Oats

1/2 cup brown sugar

1/2 cup shaved coconut

1/3 cup honey

1/3 cup marg

1/4 cup unprocessed wheat or bran

1 tsp. cinnamon

1 tsp. vanilla

1/2 cup raisins (opt)

1/2 cup almonds

1/2 cashews

1/2 cup walnuts

Directions: Mix all ingredients together in a large bowl really well. Spread out onto a cookie sheet and bake at 325 degrees for 15 minutes. Mix up the granola then cook for additional 15 minutes. A total of 30 minutes. Let cool on the pan and bag for a nutty snack.