7 1/2 Cups water
1/2 cup white Vinegar
1/3 cup pickling salt
5 lbs cucumbers
6-8 cloves garlic
1 bunch of dill
Layer cucumbers, dill and garlic in gallon jars till full.
In a saucepan combine water, vinegar, and salt bring to a good boil. Pour over cucumbers in jars. Put in the fridge. They will be ready to eat in 5 days.
Sweet & Sour Watermelon Cucumber Salad 🍉🍉🍉
1/2 cup cider vinegar……
1 cup water
1/2 cup sugar
1 tablespoon poppy seed
1/3 cup green onion, finely chopped
3 cups seedless watermelon (cut into chunks or balled with a melon baller)
2 English cucumbers, peeled, seeded and sliced into small chunks
salt and pepper
1 Mix together the vinegar, water, sugar and poppy seeds in a bowl and season with salt and pepper to taste.
2 Stir in the chopped green onion.
3 Place the watermelon and cucumber in a serving bowl and pour the marinade over the top.
4 Serve immediately or cover and refrigerate a couple of hours before serving.
5 Toss gently before serving.
Here is a Cucumber Salad Recipe that Will Stay Fresh For 2 Months!!!
💕 CUCUMBER SALAD IN A JAR 💕
7 large dills, pickling cucumbers unpeeled sliced thin
1 1/2 cup sliced onions
1 1/2 cup sliced red peppers
1-cup white vinegar
2-cups sugar (or stevia)
1-tsp celery seed
1-tsp mustard seed
Mix cucumbers, onions, peppers, and salt in one bowl and set aside
Put vinegar, sugar, celery seed and mustard seed in a cooking pot and bring to a boil
Remove from heat and let cool for one hour before pouring over cucumber mixture
Pour mixture over vegetables
Put in jars and store in the refrigerator
Will keep up to 2 months
Makes 2-quart jars
Lisa’s Greek Salad
This is one of my FAV salads to make, so easy and so good
1/3 cup oil (your choice I used olive oil or canola)
3 tablespoons red wine vinegar.
Garlic, Greek spice ( I bought this in the store) and pepper to taste
1 English cucumber
can of black olives
Mix all together and refrigerate till ready to use
Creamy Broccoli Casserole
1 large head of broccoli (about 8 cups, and cut into large florets)
1 1/2 cups mayonnaise
1 1/2 cups sour cream
1/4 cup melted butter
1 -2 teaspoon garlic powder (or to taste)
2 teaspoons seasoning salt
1 teaspoon black pepper
1 1/2 cups old cheddar cheese (cut into about 1/2-inch cubes or shredded)
1 small onion, finely chopped
1/2 cup parmesan cheese (or to taste)
1 Set oven to 350 degrees.
2 Butter a 2-quart casserole dish (or use any size desired to hold the broccoli mixture).
3 Steam or boil the broccoli florets until JUST fork tender (do not overcook) drain well then pat dry with paper towels.
4 In a medium bowl combine the mayonnaise with sour cream, melted butter, garlic powder, seasoned salt, black pepper, cheddar cheese cubes and onion; mix well to combine.
5 Add in the well-drained broccoli florets and mix gently with a spatula.
6 Transfer to prepared baking dish.
7 Sprinkle with grated parmesan cheese.
8 Bake uncovered for about 20-25 minutes or until bubbly (the cheddar cubes do not have to be completely melted!)
83 Healthy Recipe Substitutions BAKING: 1. Black beans for flour Swapping out flour for a can of back beans (drained and rinsed, of course) in brownies is a great way to cut out the gluten and fit in an extra … Continue reading
Cheesy Bacon Grits Casserole
My family has never had grits, now before you get all “well grits are supposed to be creamy” YES I know that, but I tried a recipe that I figured my family would eat. And this was awesome It was sure a hit and will be sure made again
What you need
6 cups water
1 tsp salt
2 cups grits
1- 16 oz package of sharp cheddar cheese, I actually used Mexican blend
1/2 cup cooked cut up bacon
1/2 cup melted butter
2 eggs, slightly beaten
In a large saucepan bring water and salt to a boil. Add grits and return to a boil, reduce heat and simmer uncovered for about 5 min stirring frequently till grits are creamy and thick. Remove from heat and cool slightly. Add bacon, cheese butter, and eggs and mix well. Pour into a well greased 9×13 pan and bake at 350 until light golden brown about 35-45 min. Enjoy
Tyler, Travis and I tried them before adding anything else and they loved them. I can see us eating these just plain for breakfast I hope you enjoy this as much as my family did, it’s always fun to try new things, even better when everyone approves LOL
WOW!! THIS IS AWESOME!!!! BACK BY POPULAR DEMAND!!!
GARLIC & LEMON CHICKEN WITH RED POTATOES & GREEN BEANS! (Gluten free. Low Carb, Diabetic Friendly and so simple to make)
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.
Roast for 50 minutes or until cooked through. Serve warm.
Slow Cooker Instructions:
Start by placing the chicken in a 6-quart slow cooker, in the center. Next add the green beans on one side. Then for the potatoes, you will need to mound them high off to the other side.
In a medium sized bowl, whisk together the lemon juice, olive oil, salt, pepper, and minced garlic.
Pour this mixture evenly over the chicken, green beans and potatoes. Cover and cook on HIGH for 4 hours, without opening the lid during the cooking time.
Note- Do NOT use lemon juice out of squeeze bottle and expect this to taste good! 🙂
Lisa’s Lemon Meringue Pie
Sorry, I didn’t get a really good pic, good thing I took one, I sent it to a friend just to bug her LMAO. This is so easy and sooo yummy. I used an already made graham cracker crust I had that I needed to use up. It was pretty good in that. I usually use my own pie crust from scratch you can do either or This is all from scratch no box at all
What you need
1 cup sugar
2 tbs flour
3 tbs cornstarch
1/4 tsp salt
1 1/2 cups water
2 lemons, juiced and zested
2 tbs butter
4 egg yolks, beaten
4 eggs whites
6 tbs sugar
1- 9-inch pie crust baked
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.