Todd's Dill Pickle Salad

Ingredients 

1 box rotini pasta- cooked, drained, and cooled

5 dill pickles

1 ½ cups cheddar, cubed

1-2 tbsp fresh dill

½ cup mayonnaise

½ cup sour cream

1 tbsp dried dill

½ tsp onion powder

½ tsp black pepper

½ tsp dried parsley

2 tbsp dill pickle juice

Method

Cook one box pasta. While pasta is cooking, cut pickles and cheese. When pasta is done rinse with cold water and drain. Combine mayo, sour cream, dill juice, and spices. Then add to pasta and mix. Add dill pickle chunks and mix carefully. Put in fridge and chill. Put cheese chunks in just before serving! This has become a family favorite. 

Kason’s Candied Sweet Potatoes

 

• Ingredients 

• 4 cups mashed sweet potatoes (about 4 medium sweet potatoes or two 29-ounce cans, drained and rinsed)

• 1/4 cup + 2 tablespoonsgranulated sugar

• 6 tablespoons butter (no margarine), softened or melted

• 2 eggs, beaten

• 1/2 of a 14 ounce can Sweetened Condensed Milk (about 1/2 cup plus 2 tablespoons)

• 1 teaspoon vanilla

• Topping 

• If you’re feeling naughty you can double this part…

• 1 cup brown sugar

• 1 1/2 cups sweetened coconut flakes

• 6 tablespoons melted butter

1. Preheat oven to 350 degrees.

1. Add sweet potatoes, sugar, butter, eggs, sweetened condensed milk, and vanilla to a bowl and mix with an electric mixer until creamy. Spread in a 9×13 pan.

1. Mix topping ingredients together until everything is incorporated and sprinkle over sweet potatoes.

1. Bake for 40-50 minutes until topping is golden brown.

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NOTES

• You can make these a day ahead of time and then bake when ready!
• I like to cook the sweet potatoes in the instant pot

Brittany Mitchell's Cornbread

...or should I say Corn CAKE! Let's be real, ANYTHING Brittany makes is gold... do yourself a favor and make this, you will not be disappointed.

Bread:
2/3 C Soft Butter
3/4 C Sugar
1/2 C packed Brown Sugar
3 Eggs
1 2/3 C Milk
2 1/3 C Flour
1 C Cornmeal
4 1/2 tsp Baking Powder
1 tsp Salt

Topping:
1/2 C Butter
1/4 C Honey

Preheat oven to 400 degrees.
Mix 'bread' ingredients together and bake in a 9x13 greased pan.
Bake for 20-25 minutes.
Poke with a fork and pour topping mixture over hot bread.

SO GOOD! I am seriously thinking about this for my birthday cake next year!

Notes:
*When I made the topping I didn't have enough to go over the whole cake, but when Kaleen made it, she had way too much. It could be due to our type honey, but just fyi
** I melted my topping together and it flowed better

PC Chipolte Chicken Nacho Dip

Ingredients:
1 lb (450 g) chicken breast cubed
2 1/2 tbsp (37 mL) Chipotle Rub, divided ( I get mine from Pampered Chef, but I was told you can use any)
1 pkg (8 oz/250 g) cream cheese
3   green onions
1/4 cup (50 mL) fresh cilantro leaves
8 oz (250 g) Colby & Monterey Jack cheese blend (2 cups/500 mL grated), divided
1   medium red bell pepper
1 container (8 oz/250 g) reduced-fat sour cream (I didn't add this)
 Tortilla chips or assorted fresh-cut vegetables

Preheat oven to 450°F (230°C). On cookie sheet, evenly arrange cubed chicken. Sprinkle with 1 tbsp (15 mL) of the rub. Bake 13-15 minutes or until internal temperature reaches 165°F (74°C).
Meanwhile, in microwave safe bowl, microwave cream cheese and remaining 1½ tbsp (22 mL) rub, uncovered, on HIGH 30-60 seconds or until cream cheese is softened. Mix well.
Cut green onions into pieces. Process onions and cilantro in food processor until finely chopped. Add half  to batter bowl. Set aside remaining green onions and cilantro for topping.
Grate cheese. Add 1 cup (250 mL) to batter bowl. Set aside remaining cheese.
Cut off top of bell pepper; remove seeds, chop bell pepper. Add bell pepper and sour cream to batter bowl; mix well.
Remove pan from oven
Top chicken with cream cheese mixture, mixing and spreading evenly. Sprinkle evenly with remaining cheese; return to oven 4-5 minutes or until cheese is melted and bubbly.
Remove pan from oven. Top with remaining green onions and cilantro. Serve warm with tortilla chips or fresh vegetables.

Canning Pickles!!!

A few years ago, T wanted to make pickles. We couldn't find small cucumbers, so after a weak attempt at finding them we gave up the effort, and hadn't much thought about it since. Well at a local garden here they have the perfect cukes for pickling, so we got a few pounds and tried a couple pickle recipes. I tried refrigerator pickles and Todd actually canned some. I like both, mine are pretty vinegary and his are really good, but they have a pretty strong 'something' after taste, he loves them so I don't say much. I think things always taste better to you when you put the work into them.

Here are the two recipes:

Kashina's Refrigerator Pickles

3 1/2 Cups Water
1 1/4 Cups Vinegar
1 TBsp Sugar
1 TBsp Salt
4 Cups Cucumber Spears (the brine fills approx. two quart jars so just fill two quart jars)

1-2 cloves garlic per jar
2 heads of fresh dill per jar
2-5 seeds of dill
*next time try 1/4 tsp of pickling salt in each jar just for kicks.

Stir water, vinegar, sugar, and salt in a sauce pan bring to a boil, remove from heat and cool completely.

Place cloves of garlic, dill, dill seeds, and cukes in jars, pour brine over cucumbers. Seal with lid, you can either let it sit on the counter for up to three days or you can place directly into fridge. Don't eat for at least three days. When pickles are all gone I reuse the brine.



Todd's Pickles
For these we used Pop's Pickles as a base. Todd added his own spices and he really really likes them.

Brine

4 cups water

 4 cups distilled white vinegar

 3/4 cup white sugar

 1/2 cup pickling salt

Per Jar

1-2 Cloves of Garlic

1-2 Heads of Dill

Mustard Seeds

Dill Seeds

Red Pepper Flakes

Place cucumbers in a large pot or a clean sink and cover with ice cubes. Let them sit for at least 2 hours but no more than 8. Drain and pat dry. (this helps them stay as crunchy as possible)

Place the water, vinegar, sugar, and pickling salt into a saucepan. Bring to boil, then simmer for 15 minutes.

Sterilize the Jars. I place them in the oven at 225 for 10 or so minutes. Sterilize the lids and seals in boiling water for at least 5 minutes. The jars should be hot or they may break when you place them in the canning water.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes, or the time recommended by your county Extension agent.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If any jars have not sealed properly, refrigerate them and eat within two weeks. Store in a cool, dark area, and wait at least 1 week before opening.

Garlic Sticks/Knots

Yield: about 40 knots

Cook Time: 12-15 minutes

Here is What You Will Need! 

Dough

1 3/4 c (415ml) Warm Water (115°F)

1/4 c (55g) Olive Oil

1 t (5g) Sea Salt

1 T (15g) Sugar

1 1/2 T (17g) Active Dry Yeast

approx. 5 1/2 c (700 g) all-purpose, unbleached Flour (I used 4 1/2)

Garlic Coating

1/8 c (30ml) Olive Oil

2 T (30g) unsalted Butter

4 cloves Garlic, finely crushed

1/4 c (60ml) finely chopped fresh Italian Parsley

Sea Salt to taste 

Parmesan to taste

plus extra Olive Oil and Flour for making the knots

Directions:

Combine water, 1/4c (55g) olive oil, sea salt, sugar, and active dry yeast in a large resealable container or bowl. Mix to dissolve yeast.

Add flour.  Mix to incorporate flour, cover, and set in a warm spot to proof until doubled in volume (usually 1-3 hrs depending on initial water temp and warmth of proofing area). I used my microwave. 

Chill the dough for a bit (will keep fine in fridge for several days if you want to make the dough ahead of time) to make it easier to handle (this can be skipped if you don't have the time) then set up your knotting station.  Put out a large wooden cutting board and oil liberally.  Grab a rolling dowel or pin and oil.  Grab a pizza cutter or something similar to slice dough in strips. Put container of flour within easy reach. Line several sheet pans with parchment paper or silpats and place within easy reach.

After sheet pan fills up, cover with a dry sack towel, and place in a warm, draft-free spot to rise.

Preheat oven to 400° F

After knots have doubled in size, take off dry sack towel and place sheet pans in the oven.  Bake for approx. 12-15 min. or until golden.

While knots are baking, make garlic coating.  Warm olive oil, butter, and garlic in a small saucepan (if you like your garlic with less of a bite, cook it for a few minutes in oil/butter mix until soft & slightly golden).  Add chopped parsley and set aside.

After removing knots from oven, while still warm, either brush with garlic coating, or place knots in a large bowl and toss with garlic coating. Season with sea salt and Parmesan cheese to taste.

Best served warm.

Easy Potato Wedges

Potatoes sliced the 'fat' way (make circles)
Cheese
Bacon Bits
Green Onion

Place the circles on a lightly greased cookie sheet (or aluminum foil placed on a cookie sheet to save on clean up) cover with grated cheese, top with bacon bits and chopped green onion. Enjoy!

Momma Roe's Delicious Meatballs

Broccoli (side)

Broccoli (approx 1/2 c per person)
Olive Oil for drizzling
Salt
Pepper

Preheat oven 350. Cut up broccoli into bit size pieces, place on cookie sheet, drizzle olive oil over broccoli, sprinkle salt and pepper and place in the oven for about 20-30 minutes depending on your preferred tenderness. Can also mix all ingredients in a bowl before putting on the cookie sheet, but who wants to wash that many things?