Ingredients:



6 c cucumbers, sliced
1 c green pepper, sliced
1 c onion, sliced
Liquid:
1 c cider vinegar
2 c white sugar
1 tsp celelry seed
2 Tbsp salt

Directions:



Slice the veggies into 2 quart jars, I like to make layers of them: you can leave out the onions and peppers, if you want, but they are so good!~Mix your other ingredients in a large measuring cup, stir well. The sugar will not be dissolved yet~Pour over sliced vegetables, evenly in each jar~You will finish filling the jars with cold tap water~I shake the jar a few times during the 24 hrs to mix~No need to cook it~ Ready to eat in 24 hours. Taste best if eaten within a week or two~but I like to add tomato wedges or slices to this liquid for overnight, when it is close to empty of veggies~Use the next day~Unbelievable with sandwiches~ ~I have also pickled hot peppers using a batch of this same liquid~They are delicious!~

Ingredients:



3 Med. Cucumbers Peeled and Sliced 1/4″
1 Med. Onion sliced and separate into rings
3 Med. tomatoes cut into wedges
1/2 C. Vinegar
1/4 C. Sugar or Stevia
1 C. water
1/4 C. olive oil
2 tsp.salt
1 tsp. ground pepper



Directions:



Combine all in a large bowl, toss making sure everything is coated well. Refrigerate for at least 2 hrs before serving

Ingredients:
3/4 cup granulated sugar
 1/4 cup cornstarch
 2-1/2 cups milk
 3 large egg yolks,lightly beaten
2 tablespoons finely grated lemon zest
Pinch of salt
 1/2 cup fresh lemon juice
 2 tablespoons butter, softened



Directions: 1) Place sugar and cornstarch in a 2-quart saucepan. Whisk to combine. Gradually add milk, whisking until smooth. Add egg yolks, lemon zest and salt. Cook, stirring, over medium-high heat until sauce thickens and coats a spoon. 2) Remove pan from heat. Stir in lemon juice and butter. Pour through a fine mesh strainer into a large bowl or individual serving dishes. Let cool to room temperature. Cover with plastic wrap. Transfer to refrigerator for 2 hours, or until set. Serve chilled. Yield: 4 -6 servings.

 

 

Ingredients:
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar

Directions:


Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week. Yield: 64 1-inch pieces.

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 1/2 cups granulated sugar

1/2 cup butter (1 stick), softened

1 cup LIBBY'S® 100% Pure Pumpkin

1 large egg

1 teaspoon vanilla extract

PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:

COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth

Ingredients

2 cups chopped cooked chicken

1 (6 -8 ounce) packages cream cheese, softened

1 tablespoon chives, chopped

2 tablespoons milk

salt

1/2 cup seasoned croutons, crushed to crumbs

2 (8 ounce) packages refrigerated crescent dinner rolls

1/4 cup melted margarine

Directions

Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.

Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.

Refrigerate crescent rolls.

To prepare for serving, thaw chicken mixture.

Preheat oven to 350°F.

Unroll crescent rolls.

Each tube will contain 4 rectangles of dough with a diagonal perforation.

Press dough along each perforation so the rectangle halves will not separate.

Place about 1/4 cup of the chicken mixture into the center of each rectangle.

Fold dough over the filling, and pinch the edges to seal tightly.

Dip each packet in melted margarine, and coat with crouton crumbs.

Place packets on a baking sheet.

Bake for 20 minutes or until golden brown.

Packets are good either hot or cold.