I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Thursday, August 15, 2013

Chocolate Caramel Pecan Bark

Who doesn't love the mixture of salt & chocolate?   This is so good.  If you don't care for pecans, substitute with any nut that you like or omit them all together.  This goes a long way and is great for a party.


*1 cup butter
*1 cup light brown sugar
*1 teaspoon pure vanilla extract
*4 cups pretzels sticks, broken in small pieces
*1 cup pecans, chopped
*1 (12 ounce) bag milk chocolate chips
*1/2 cup butterscotch chips.

~Preheat oven to 400 degrees.
~Line a jelly-roll pan with parchment paper.
~Spread pretzels evenly over the pan.
~Sprinkle pecans over pretzels.
~In a medium saucepan, melt butter over medium-low heat.
~Once butter starts to bubble on the sides add the brown sugar.
~Stir until brown sugar is mixed in well.
~Cook, stirring occasionally, until the mixture starts to brown and butter is mixed in well (about 3-4 minutes).
~Stir in vanilla.
~Quickly and carefully pour caramel sauce over pretzels & pecans.
~Bake for 5 minutes, or until caramel is bubbling.
~Remove from oven.
~Sprinkle chocolate chips over caramel.
~Sprinkle butterscotch chips over chocolate chips.
~Bake for 45-50 seconds.
~Remove from oven and using a knife spread hot chocolate chips until smooth.
~Let cool for 15 minutes.
~Refrigerate for 1 hour.
~Break into pieces.

`Sprinkle with sea salt once chocolate chips have been melted.
`Omit nuts.
`Omit butterscotch chips.
`Substitute butterscotch chips with peanut butter chips.

Monday, August 12, 2013

Spicy Dill Pickles

If you like dill pickles and like spicy things, you are going to love this.  I personally think that homemade pickles are far better than those that you can buy in the store.  Even better than the expensive ones.

(Makes 14-16 pints or 8 quarts)

*8 pounds Pickle Cucumbers (3-4 inches long)
*16 cloves garlic, sliced
*1 medium white onion, chopped
*4-6 hot banana peppers or jalapeƱo pepper, chopped & seeded (leave seeds in if you like it really spicy)
*2/3 cup pickling salt
*8 Sprigs dill weed along with the heads
*4 cups white vinegar
*12 cups cold water
*2 bags ice

~Wash cucumbers, and place in the sink with cold water and lots of ice.
~Soak for at least 2 hours but no more than 8. Refresh ice as needed.
~Sterilize 8 (1 quart) or 16 pint jars & lids in boiling water for at least 10 minutes.
~In a large pan over medium heat, combine the vinegar, water & pickling salt.
~Bring the brine to a rapid boil.
~Divide the garlic, dill, onion & hot peppers into the jars.
~Slice cucumbers either length wise or in hamburger dill style.
~Fill each jar with cucumbers, leaving 1/2 inch headspace.
~Fill jars with hot brine, leaving 1/2 inch headspace.
~Wipe top of jars with a clean cloth to remove any residue.
~Seal jars with lids & rings.
~Process jars in hot water bath for 15 minutes.
~Remove jars from hot water bath and let sit for 24 hours before storing in a cool place (fruit cellar).
~Store pickles for at least 8 weeks before eating.

~Add two hot cherry peppers in each jar quart jar or one for a pint jar in place of hot peppers.