Refrigerator Pickles
~from Savoring Time in the Kitchen's Mom

Makes about 6 Cups

1 cup white vinegar
1 cup granulated sugar
1 cup water
1-2 teaspoons celery seed (I use 2)
1 teaspoon salt

3 cups sliced cucumber
3 small onions, thinly sliced

Place sliced cucumber and onions in a large container or bowl. In a separate bowl, stir vinegar, sugar, water and salt together until dissolved. Add celery seed. Pour mixture over cucumber and onions and refrigerate.

**Many have asked when these can be eaten. I sometimes nibble on them the same day but they taste best in 1-2 days in my opinion.

Bacon Chicken Veggie Rigatoni

Prep time
15 mins
Cook time
20 mins
Total time
35 mins

This dish is simple, delicious and the sauce is a lot lighter than traditional pasta sauces!
Author: Nikki
Recipe type: Dinner
Serves: 6

Ingredients

1 lb cooked rigatoni
1 rotisserie chicken, shredded
¼ cup melted butter
¼ cup flour
4 cups skim milk
1 (14 oz) packet Knors vegetable mix
½ teaspoon salt
1 cup cooked and chopped bacon
1½ cups grated Swiss cheese, separated
½ cup Parmesan cheese
1 diced tomato

Instructions

Dump cooked rigatoni and shredded rotisserie chicken into a 9x13 baking dish. Toss around to evenly distribute ingredients through pan.

To make sauce: Melt butter in a large sauce pan. Add flour and stir to form roux. Let simmer for 1-2 minutes. Slowly add skim milk and stir until sauce thickens. After sauce has thickened, add Knors vegetable mix, salt, chopped bacon, 1 cup Swiss cheese, Parmesan cheese and diced tomato. Stir to evenly mix in.
Pour sauce over pasta.
Top pasta/sauce with ½ cup Swiss cheese.
Bake at 350 degrees F for 20 minutes or until pasta is heated through and cheese on top has melted.

Hawaiian Fried Rice
Serves 6
This rice is packed with diced ham, red bell pepper, and pineapple! The pineapple adds a slight sweetness to every bite and makes this rice heavenly.
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Ingredients

4 Tablespoons soy sauce
1 Tablespoon sesame seed oil
1 teaspoon hot sauce
1/2 Tablespoon vegetable oil, divided
2 cups diced ham
1 red bell pepper, seeded and diced
6 green onions, diced, white and green parts separated
3 garlic cloves, minced
5 cups cooked rice, white or brown, cold
3 large eggs
1 cup pineapple pieces

Instructions

In a small bowl, stir together the soy sauce, sesame oil and hot sauce. Set aside.
In a large, non-stick skillet, heat 1/2 of the vegetable oil over medium-high heat. Add the diced ham, red bell pepper and the chopped white parts of the green onions. Cook and stir for 5 to 7 minutes, or until ham is browned and bell pepper is crisp-tender. Stir in the garlic and cook another minute. Pour this mixture into a bowl, and set aside.
Heat the remaining vegetable oil in the same skillet until hot, and then add the cold rice. Cook and stir rice, breaking up the clumps. Cook until rice is thoroughly heated, about 8 minutes.
Push the rice to one side of the skillet. Crack the eggs onto the other side of skillet and stir until lightly scrambled and set. Stir the eggs and the ham mixture into the rice. Pour the soy sauce mixture into the rice and cook, stirring until combined and hot.
Turn off the heat, stir in the pineapple and green parts of the onions. Serve!

ZUCCHINI SNACK

Cut a zucchini into thin slices and toss in 1 Tbsp olive oil, sea salt, and pepper. Sprinkle with paprika and bake at 450°F for 25 to 30 minutes. Using paprika not only to flavor this healthy snack, but also to boost your metabolism, reduce your appetite, and lower your blood pressure.

One afternoon is supposed to equal two weeks of good eats!

http://kojo-designs.com/2012/04/get...h-of-meals-via-crockpot-freezer-cooking/

Now THIS does look good!

BRAIDED APPLE BREAD

http://www.eatliverun.com/apple-braid/#more-24074

Bobby’s Favorite Goulash

Ingredients:
3 - tablespoon soy sauce
3 - bay leaves
2 - tablespoon Italian seasoning
1 - teaspoon Paula Deen’s House Seasoning (recipe below)
2 - (15-ounce) cans diced tomatoes (prefer red gold basil, garlic & oregano)
2- (15-ounce) cans tomato sauce (prefer red gold)
3 - cups water
3 - cloves garlic, chopped
2 - large onion, chopped
2 lbs - lean ground beef or turkey
1 - teaspoon Paula Deen’s Seasoned Salt
2 - cups elbow macaroni or whole grain pasta, uncooked
1 - cup frozen mixed veggies or frozen corn

Directions:
In a Dutch oven or large pot, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease.

Add the onions and garlic to the pot and saute until they are tender, about 5 minutes.

Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt.

Stir well. If adding mixed veggies or corn add them now. Place a lid on the pot and allow this to cook for 15 to 20 minutes.

Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 15 - 20 minutes.

Turn off the heat, remove the bay leaves, and allow the mixture to sit about 15 minutes more before serving. Serve with garlic bread and a salad.

Serves 6-8
Paula's (Deen) house seasoning.

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Directions
Mix ingredients together and store in an airtight container for up to 6 months.

Optional: Add onion powder to your liking.

'John Wayne Casserole'

Source: Adapted from Mississippi Magazine

Ingredients

2 pounds ground beef, cooked and drained

1 (1.25-ounce) packet taco seasoning

4 ounces sour cream

4 ounces mayonnaise

8 ounces Cheddar cheese, shredded and divided

1 yellow onion, chopped

2 cups Bisquick

1 cup of water

2 tomatoes, sliced

1 green bell pepper, chopped

1 (4-ounce) can sliced jalapeno peppers

Directions

1. Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.

2. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside.

3. Stir Bisquick and water together to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish.

4. Saute remaining onions and bell peppers until slightly tender.

5. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.

6. Bake for 30-40 minutes or until edges of dough are lightly browned.

Glazed Lemon Zucchini Bread

Ingredients

2 cups cake flour
1/2 tsp. salt
2 tsp. baking powder
2 eggs
1/2 cup canola oil
1 1/3 cups sugar
2 TB lemon juice
1/2 cup buttermilk
zest of 1 lemon
1 cup grated zucchini
Glaze ingredients:
1 cup powdered sugar
2 TB lemon juice
1 TB milk

Instructions

Mix flour, salt and baking powder in a medium bowl and set aside.
In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
Fold in zucchini until it is mixed well.
Add dry mixture to the wet mixture and blend all together until well combined.
Pour batter into greased 9x5 loaf pan.
Bake at 350 for 40-45 minutes.
While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving

Quick Italian Cream Cake Recipe

1 (18.5-ounce) package white cake mix with pudding
3 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 (3 1/2-ounce) can flaked coconut
2/3 cup chopped pecans, toasted
3 T Rum (optional)
Cream Cheese Frosting (below)
Preparation

Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans.
Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.
Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.
Cream Cheese Frosting

Ingredients

1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar
2 teaspoons vanilla extract
1 cup chopped pecans, toasted
Preparation

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.

Baked Sweet & Sour Chicken


Ingredients:
3-4 boneless, skinless chicken breasts, cubed
1 (16 oz.) bottle French or Catalina salad dressing
1 (generous) cup apricot (or peach) preserves
1 (1/2 oz.) packet onion soup mix
1 (15.75 oz) can pineapple chunks, drained
2 green peppers, chopped
cooked rice (for serving)

Directions:
Preheat oven to 350F degrees.
Spray a 9x13 baking dish with nonstick cooking spray.
Cut the chicken breasts into 1-inch chunks.
In a mixing bowl, combine salad dressing, apricot preserves and dry soup mix.
Add in chicken breasts.
Stir well. Then pour into baking dish.

Bake, uncovered, for 45 minutes.
Then stir in drained pineapple and chopped green peppers.
Stir and cook for an additional 15 minutes.
Remove from oven and serve chicken mixture over cooked rice.
Enjoy!

I tried caveman steaks right on the hot coals. It was depicted in a TV show...BBQ University. The best steaks I ever made. I'm hungry, I'm going home to cook

Dan