This is a recipe I have used many times and love it! We have so many cucumbers in our garden and this is a great way to use them. Maureen
Serves 6 to 8
Serve with pork or as a relish with any meal.
Try a dash of garlic powder and/or Old Bay too. Also, you can marinate them for an hour or more. I noticed that after an hour in the refrigerator they already have the yummy marinade taste. HERE'S the link to the original recipe.
Seafood Dipping Sauce from the kitchen of Yolanda Roberson
OMG....for all the seafood lovers especially crabs - a new dipping sauce recipe. It is so simple and and delicious.
Butter, garlic and vinegar. Dont let the vinegar fool you. It is DELICIOUS.
Peach/Mango Salsa from the kitchen of Melinda Woodard
1. Mix all ingredients in bowl and refrigerate at least an hour, preferably overnight.
I serve it with grilled fish, but it is also great with tacos, fajitas and lots of other foods.
Tomato Pie from the kitchen of Tensil Clayton
I love this tomato pie and serve it at lunch or dinner in the summer. It is also good cold the next day.
Orange Creamsicle Cupcakes from the kitchen of Elizabeth Brunetti (adapted from Paula Deen)
For the cupcakes:
For the icing:
To make the frosting:
CHOCOLATE ECLAIR CAKE from the kitchen of Janet Phetteplace
1. Line a 13 x 9 inch pan with a layer of whole graham crackers
2. Make instant pudding with 3 cups of milk.
3. Add cool whip to pudding (whole bowl) mix it with big spoon.
4. Pour half of pudding mixture over the first layer of graham crackers.
5. Lay another layer of whole graham crackers on top of pudding mixture.
6. Add the remaining mixture on top of that.
7. Add another layer of graham crackers.
8. Pour your icing mixture over the top.
9. Refrigerate overnight or put in fridge while you mix the icing if you don't have the time to leave in overnight before you put the icing on.
NOTE: I do not use the icing recipe below; I just buy the chocolate icing from the grocery store. Icing 3 pkgs. of pre-melted Nestle\'s unsweetened coco bake 4 1/2 Tbls. milk 3 tsp. of Karo syrup-lite 1 1/2 tsp. of vanilla 4 1/2 Tbls. butter 2 1/4 cups of confectionery sugar, mix all with a beater. (Make sure butter is soft). Put on top of cake - Refrigerate.
From MaryBeth Powers in Alexandria, here's a tasty non-alcoholic way to cool down over this hot weekend...
Virgin Mojito - Low Cal!
Roasted Pecans from the kitchen of Tooran Shadman
1. Preheat an oven to 375 degrees F (190 degrees C).
2. Spray a large heavy roasting pan with cooking spray.
3. Mix black pepper, white pepper, cayenne pepper, paprika, and dried thyme in a small bowl. Set aside.
4. Whisk egg whites in a large bowl until foamy.
5. Add Worcestershire, hot sauce, and liquid smoke flavoring and whisk to mix.
6. Drop in pecans and stir to coat well.
7. Pour coated pecans into a colander to drain off extra egg white mixture; return to bowl and add the pepper mixture. Stir well to coat each pecan with spices.
8. Spread pecans in prepared roasting pan.
9. Roast in preheated oven for 5 minutes and stir pecans; roast an additional 5 minutes and stir again.
10. Turn off heat and roast pecans an additional 5 to 10 minutes until pecans are lightly browned and fragrant. Let cool and serve at room temperature.
Refrigerator Dill Pickles from the kitchen of Pam and Chris Ion
1. Put dill, garlic, horseradish and onion in the bottom of a one gallon jar.
2.Fill with sliced pickling cucumbers.
3.Add vinegar, salt, and sugar and fill jar with water, leaving 1 inch headspace.
4. Shake jar to mix the salt and sugar. Refrigerate. Continue to shake the jar well for next 5 days.