Apple Butter Cake & frosting

 This cake screams fall.   So good.  I like to frost it with an apple butter buttercream frosting.  I drizzled a little apple cider syrup over the cake.  Yummy!

APPLE BUTTER CAKE & FROSTING

(serves 12-16)

Cake Ingredients:

*2 1/2 cup all-purpose flour

*1 1/2 cups brown sugar, packed

*1/2 cup granulated sugar

*1 1/2 teaspoons baking soda

*1 teaspoon baking powder

*1 teaspoon salt

*2  teaspoons ground cinnamon 

*1/2 teaspoon ground ginger

*1/4 teaspoon ground allspice

*1/8 ground cloves

*1/4 teaspoon ground nutmeg

*1/2 cup vegetable oil

*1/2 cup apple butter 

*4 large eggs, room temperature 

*1 tablespoon vanilla extract

*1/4 cup buttermilk

Frosting Ingredients:

*1 (8 ounce) package cream cheese, softened

*1/2 cup butter, softened

*1/2 cup apple butter

*3  cups powdered sugar

*1 cup pecans, chopped

Cake Directions:

~Preheat oven to 350 degrees.

~Spray a 9x13 inch pan with cooking spray and lightly dust with flour.

~In a large mixing bowl, sift 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground allspice, 1/8 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.

~Stir in 1 1/2 cups brown sugar, 1/2 cup granulated sugar, 1/2 cup vegetable oil and 1/2 cup apple butter.

~Stir in 4 large eggs one at a time.

~Stir in 1 tablespoons vanilla extract and 1/4 cup buttermilk until batter is smooth.

~Pour into prepared pan.

~Bake for 35-40 minutes or until toothpick inserted in the center comes out clean.

~Cool completely before frosting.

Frosting Directions:

~In a large mixing bowl, blend 1 (8 ounce) package softened cream cheese and 1/2 cup softened butter until smooth. 

~Stir in 1/2 cup apple butter until smooth.

~Stir in 3 cups sifted powdered sugar until smooth (if it's to thick, add a few drops of milk).

~Stir in 1 cup chopped pecans (if frosting is too thick stir in a very small amount of whole milk or heavy cream),

~Spread on cooled cake.

Canning Apple Cider Syrup

 This is so good.  I like it drizzled pancakes, waffles and French toast.  I've seen where some people drizzle it over biscuits, yogurt, grilled chicken or pork, ice cream and flavoring in coffee.

Before adding the sugar, taste the syrup once it's cooked down.  If it's not sweet enough add the sugar.

You can do this with just a couple cups of cider if you don't want to can it.

CANNING APPLE CIDER SYRUP 

(5-6 pints)

Ingredients:

*2 gallons apple cider (not juice)

*3-4 cinnamon sticks

*8-10 whole cloves

*1/2-1 cup granulated sugar (optional)

Directions:

~In a large heavy bottom stock pot, add 2 gallons apple cider, 3-4 cinnamon sticks, and 8-10 whole cloves.

~Bring mixture to a boil over high heat.

~Once boiling, reduce heat to medium/low and simmer for 2-3 hours, stirring every 30 minutes.

~Turn heat down to low and simmer for another 1-3 Horus  or until the liquid has evaporated by 2/3, stirring every 15-25 minutes. 

~Stir in  1/2-1 cup granulated sugar and simmer for another 15 minutes.

~Bring hot water to a boil in your hot water canner.

~Heat lids in hot water for 1 minute.

~Fill sterilized canning jar to within 1/4 inch from top.

~Wipe off rim of jar (I do this a paper towel dipped in white vinegar).

~Place lid and ring on tightening it finger tight.

~Place in boiling water in canner.

~Process for 10 minutes.

~Shut off heat and allow to sit in hot water for another 5 minutes.

~Remove from canner and sit on a towel to cool (the bubble on the lid will be flat if it sealed correctly.  Sometimes this happed right away and sometimes it takes 5 minutes or so.  If the bubble is still there after 5 minutes turn the jar upside down for 1/2 hour.  it should definitely seal by then).

~Leave jars sitting for 24 hours before storing.  

Canning Apple Butter

 I love this on toast or a bagel.  It's also good to add into a spice cake.  Using apple cider and apple cider vinegar makes for a very rich apple butter. 

You can do this in slow cooker for 8-12 Horus on low.

CANNING APPLE BUTTER

(makes 10-12 pints)

Ingredients;

*6 pounds tart apples (I use Granny Smith), peeled, cored and cut up into bite size pieces

*6 cups apple cider or apple juice (I use apple cider)

*1/2 cup apple cider vinegar

*3 cups granulated sugar

*1 tablespoons ground cinnamon

*3/4 teaspoon ground cloves

*3/4 teaspoon ground allspice

*1/8 teaspoon salt (optional)

Directions:

~In a large dutch oven or stock pot, add 6 pounds chopped apples, 6 cups apple cider, 1/2 cup apple cider vinegar, 3 cups granulated sugar, 1 tablespoon ground cinnamon, 3/4 teaspoon ground allspice, 3/4 teaspoon ground cloves, and 1/8 teaspoon salt.

~Bring mixture to a boil over medium heat, stirring occasionally.

~Reduce heat to low and simmer for 4-6 hours, stirring every 20-30 minutes.

~Using a immersion blender or blender and blend mixture until smooth.

~Simmer for another 30-60 minutes.

Process Apple Butter:

~Sterilize canning jars.

~Heat up lids for a couple minutes.

~Heat up water in water bath canner.

~Fill jars with apple butter, leaving a 1/2 inch head space.

~Wash off tops of jars to remove any residue.

~Wipe tops of jars with a paper towel dipped in white vinegar.

~Place lids on and rings finger tight.

~Place in hot water bath and boil for 15 minutes.

~Remove from hot water and place on a towel to cool and bubble on lid should go down within a few minutes of removing from bath (this means it sealed).

~Allow to sit for 24 hours before storing.

Mexican Street Corn Salad

 Yummy!  This salad is even better the next day.   

MEXICAN STREET CORN

(serves 12)

Ingredients:

*6-8 corn on the cob (6 cups of frozen)

*1/3 cup mayonnaise 

*1/2 cu sour cream

*6-12 drops of hot sauce (more if you like it spicer)

*juice squeezed from 1 medium lime

*1 teaspoon Tajin

*1/2 teaspoon chili powder

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1/4 cup finely chopped red onion

*2 garlic cloves, minced

*1/8 cup pickled jalapeño peppers (cowboy candy), finely chopped

*1/3 cup finely chopped cilantro

*1/2 cup queso cotija (feta cheese if you can't find cotija)

Directions:

~Cut off both ends of 6-8 ears corn on the cob.

~Peel husk down to 1 or 2 layers left on cob.

~Soak in cold water for 20-30 minutes.

~Grill until corn is cooked through (turning often).

~Cut the corn off the cob and allow to cool.

~In a large bowl, whisk 1/3 cup mayonnaise, 1/3 cup sour cream, juice squeezed from 1 medium lime, 1 teaspoon tajin, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper until well combined.

~Stir in cooled corn, 1/4 cup finely chopped red onion, 2 minced garlic cloves, 1/8 cup pickled jalapeños peppers, and 1/3 cup finely chopped cilantro (more if you choose) until well mixed.

~Cover and refrigerate for at least 2 hours before eating.

Apple Chip Sourdough Bread

 Oh my goodness, this is good.   You don't have to add the apple chips, but it helps soak up the liquid from the sugar and prevents gooey bread.  As always, make sure the bread is completely cooled before cutting.  This also prevents gooey bread.   I let it sit 2-3 hours before cutting.

APPLE CHIP SOURDOUGH BREAD

(makes 1 loaf)

Bread Ingredients:

*60 grams reduced apple cider (1/4 cup)

*210 grams filtered water, room temperature or slightly warmed (a scant 1 cup)

*120 grams active sourdough starter (1/2 cup)

*5 grams pure vanilla extract (1 teaspoon)

*500 grams bread flour (4 cups)

*3/4 teaspoon ground cinnamon

*1/4 teaspoon ground nutmeg

*1/4 teaspoon ground ginger

*1/8 teaspoon ground allspice

*1/8 teaspoon ground cardamom

*10 grams salt (1 1/2 teaspoons)

*100 grams shredded granny smith apple with skin on (1 medium apple)

 Filling Ingredients:

*58 grams softened butter (about 4 tablespoons)

*70 grams brown sugar (5 tablespoons)

*20 grams bread flour (2 tablespoons)

*1 tablespoon ground cinnamon

*1/2 teaspoon ground nutmeg

*1/4 teaspoon ground ginger

*1/4 teaspoon ground allspice

*40 grams dehydrated apples, chopped into small pieces 

Bread Dough Directions:

~Pour about 1/2 cup  (120 grams apple cider into a small saucepan.

~Cook over medium heat, bringing to a boil.

~Boil about 4-6 minutes or until mixture had reduced by half (60 grams).

~Remove from heat and set aside to cool to room temperature.

~Shred one Granny Smith apple (100 grams) and set aside.

~In a large bowl, using a dough whisk, whisk 60 grams (1/4 cup) reduced apple cider, 210 grams (scant 1 cup) filtered water, 120 grams (1/2 cup) active sourdough starter, and 5 grams  (1 teaspoons) pure vanilla extract until well mixed.

~Add in 500 grams (4 cups) bread flour, 3/4 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/8 teaspoon ground allspice, 1/8 teaspoon ground cardamom, and 10 grams (1 1/2 teaspoon) salt until dough becomes shaggy (well mixed and sticky).

~Cover the bowl with plastic wrap and allow to rest for 30 minutes.

~Time to start the stretch and folds: Dip your fingers into a small bowl of water.  Then grab the top edge of the dough and gently stretch it upward and fold it down over itself.  Rotate the bowl a quarter turn and repeat the stretch and fold.  Repeat this 2 more times until you are back at the start.  Cover and allow to rest for 30 minutes.

~Repeat stretch and folds and rest time 3 more times.

~After the last set of stretch and fold cover and rest for 5-6 hours (dough will be bubbly and jiggly when you lightly shake the bowl.  It will feel light and airy).

Filling Directions:

~Grate 1 medium Granny Smith apple (100 grams) and set aside.

~In a small bowl, mix 70 grams (5 tablespoons) brown sugar, 1 tablespoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, and 20 grams (2 tablespoons) bread flour together until well combined.

~Mix in 4 tablespoons softened butter until will mixed.

~Set aside.

Let's Make the Bread:

~Lightly flour a clean surface.

~Gently turn the dough onto the lightly floured surface.

~Gently for a rectangle about 12 x 11 inches (doesn't need to be exact).

~Spread half of the cinnamon sugar mixture evenly over the dough, leaving a 1/2 inch area all around the dough edges free off filling.

~Sprinkle half of cut up dehydrated apples over the cinnamon sugar mixture.

~Fold the sides of the dough into towards the middle.

~Pinch the center seam closed.

~Spread the remaining cinnamon sugar mixture over dough leaving a border around the edges that is free of the filling.

~Sprinkle the remaining dehydrated apple chips over top of cinnamon sugar mixture.

~Tightly roll the dough up into a log, pinching the edges as you roll it up.

~Now either leave it in the log shape or push dough in circles to form a round loaf.

~Place dough seam side up into a lightly floured banneton basket.

~Allow dough to rest for 20-30 minutes and them pinch the center seam closed.

~Cover and refrigerate for 12-24 hours.

Time to Bake The Bread:

~Put a dutch oven into the oven with the lid on.

~Set oven temperature to 450 degrees.

~Once oven has reached 450 degrees, for about 15 minutes, remove dough from refrigerator.

~Gently place dough onto a piece of parchment paper or. silicone sling (that's what I prefer).

~Score bread with a razor blade (whatever design you want).

~Place into hot dutch oven and cook for 35-40 minutes covered (interior temperature of bread should be about 190-200 degrees).

~Reduce heat to 425 degrees.

~Remove lid from pan and bake for another 5-15 minutes (interior temperature of bread should be 205-210 degrees).  The top of the bread should be beautiful golden brown.

~Place hot bread onto a cooking rack.

~Cool completely before cutting (about 2-3 hours).

Butterfinger Fudge

If you like butterfinger candy bars, then you will like this.  Don't let the candy corn scare you.

BUTTERFINGER FUDGE 

(makes 36 pieces)

Ingredients:

*3 cups candy corn, chopped small

*1 cup creamy peanut butter 

*1 (14 ounce) can sweetened condensed milk

*2 cups white chocolate chips

*1 cup chocolate chips

Directions:

~Line a 9x9 inch pan with parchment paper and spray paper with cooking spray.

~Add 3 cups chopped candy corn and 1 cup peanut butter to a medium saucepan over low heat, stirring every 30 seconds for about 3 minutes.

~Add 1 (14 ounce) can sweetened condensed milk and cook for another 3 minutes, stirring every 30 seconds (do not bring to a boil).

~Stir in 2 cups white chocolate and cook, stirring often, until everything melts.

~Spread into prepared pan.

~Cool in refrigerator until firm.

~Melt 1 cup milk chocolate chips.

~Spread evenly over fudge and refrigerate until chocolate firms up.

~Cut and enjoy.

Brazilian Cheese Bread

 Super easy to make and so good.  Sometimes I like to add a couple minced garlic cloves to the mixture.

BRAZILIAN CHEESE BREAD 

(makes 15-18 large or 30-38 mini)

Ingredients:

*1 cup vegetable oil

*1 cup milk (I use whole milk)

*3 large eggs

*1 tablespoon salt

*3 cups tapioca flour (also known as  tapioca starch)

*1 cup shredded gouda cheese (or your favorite cheese)

*1/2 cup shredded parmesan cheese

Directions:

~Preheat oven to 400 degrees.

~Spray a muffin tin with cooking spray making sure it's well coated.

~In a blender add 1 cup vegetable oil, 1 cup milk, 3 large eggs, 1 tablespoon salt, 3 cups tapioca flour, 1 cup shredded gouda cheese, and 1/2 cup shredded parmesan cheese.

~Blend until well incorporated.

~Pour into prepared muffin tin about 2/3 full.

~Bade for 15-20 minutes or until golden brown.

Chimichurri Sauce

 Great for any steak or Italian sandwich.

CHIMICHURRI SAUCE

(makes about 1 cup)

Ingredients:

*4-6 garlic cloves, peeled

*1/2 cup olive oil

*1 bunch curly parsley (stems removed)

*2 teaspoons dried oregano 

*2 tablespoons red wine vinegar

*Juice squeezed from 1 lemon

*1/2 teaspoon salt

*1/2 teaspoon ground cumin

*1/8 teaspoon crushed red pepper flakes

Directions:

~In a blender, add 4-6 garlic cloves and blend for a couple seconds..

~Add 1/2 cup olive oil, 1 bunch curly parsley, 2 teaspoons dried oregano, 2 tablespoons red wine vinegar, juice squeezed from 1 lemon, 1/2 teaspoon salt, 1/2 teaspoon ground cumin, and 1/8 teaspoon red pepper flakes and blend until well combined a semi smooth.

Canned Mustard Pickles

 This is an old southern recipe.   I did change the corn starch to Clear Jel for canning safety.   It's also optional.   If you don't mind a thinner relish, then don't add it.  I'm not a big fan of this, but others like it.  

CANNED MUSTARD PICKLES

(makes 8 pints)

Ingredients:

*12 cups pickling diced cucumbers (about 4-5 cups)

*3 cups diced yellow or white onions

*1 cup pickling salt (canning salt)

*8-10 cups cold water

*2 cups ice

*4 cups apple cider vinegar

*4-6 tablespoons granulated sugar

*2 tablespoons clear jel (optional)

*6 tablespoons ground mustard

*2 tablespoons turmeric 

*2 teaspoons celery salt

*1/2 cup water

Directions:

~Dice 6 cups pickling cucumbers and 2 cups of chopped onions.

~Place into a large glass bowl along with 1 cup pickling salt.

~Stir to coat veggies with salt.

~Pour 8-10 cups cold water over cakes and onions, making sure they are submerged.

~Add 2 cups ice and then a large plate over to help keep the veggies submerged.

~Allow to sit for 1 to 2 hours.

~Drain and rinse pickles very good.

~In a medium saucepan, stir 2-4 tablespoons granulated sugar, 2 tablespoons clear jel, 6 tablespoons ground mustard, 2 tablespoons turmeric, and 2 teaspoons celery salt until well combined.

~Stir in 1/2 cup water until well combined. 

~Stir in 4 cups apple cider vinegar until well combined.

~Bring mixture to a boil, stirring constantly.

~Once it's boiling, turn heat down to low and stir until mixture thickens up some.

~Stir in rinsed veggies. and simmer for 15 minutes, stirring often.

Time to Can:

~Fill the canner about 1/2 - 2/3 full with water and bring to a boil.

~Sterilize 6 pint jars.

~Place lids into boiling or very hot water.

~Fill jars to within 1/2 inch headspace.

~Remove bubbles (use a knife and gently move it up and down the jar).

~Wipe off tops of jars (I dip a paper towel in vinegar)..

~Place lids on and screw rings to finger tight.

~Place into water bath canner, making sure the water is at 1-inch over the jars.

~Process for 10 minutes.

~Shut off water and take lid off of canner.

~Allow to sit for 5-10 minutes.

~Place hot cars onto a folded towel.

~Allow to sit for 24 hours before stirring (making sure all the lids have sealed, no bubble in the center of the lid).

Olive Dog

 I wasn't sure about this mixture, but it ended up being very tasty.  

OLIVE DOG

(serves 4)

Olive Sauce Ingredients:

*1/2 cup mayonnaise 

*1/8 cup sour cream

*5-8 green olives, chopped fine

*1 tablespoon finely chopped onion

*ground black pepper to taste

Ingredients:

*4 hot dogs (I like hot dogs in casings best)

*4 hot dog buns

*1 tomato, sliced

Olive Sauce Directions

~In a small bowl, mix 1/3 cup mayonnaise, 1/8 cup sour cream, 5-8 finely chopped green olives, 1 tablespoon finely chopped onion, and ground black pepper to taste.

~Cover and refrigerate for at least 1 hour.

Directions:

~Grill hot dog to desired doneness.

~Toast the inside of the hot dog bun (optional).

~Place hot dog in bun and top with olive sauce.

~Place sliced tomatoes on top.

Olive Sauce

 I love this on my burgers.  It's also good for dipping crackers and veggies in.  I don't add salt to this because of the olives, but add it if you think it needs it.

Olive Sauce

(makes about 1 1/2 cups)

Ingredients:

*1 cup mayonnaise

*1/4 cup sour cream

*1 tablespoon finely chopped onion

*10-15 green olives, finely chopped

*1/8 teaspoon pepper 

Directions:

~In a small bowl, mix 1 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon finely chopped onion, 10-15 finely chopped green olives, and 1/8 teaspoon ground black pepper.

~Cover and refrigerate for at least 1 hour (2 or 3 is even better).

Maple Cookies with Maple Frosting

 I love maple flavored desserts.   These are so soft.

MAPLE COOKIES WITH MAPLE FROSTING

(makes 2 1/2 dozen)

Cookie Ingredients:

*1 cup butter, softened

*1 cup brown sugar, packed

*1/2 cup maple syrup 

*1 large egg, room temperature 

*1 teaspoon vanilla extract

*2 1/2 cups all-purpose flour

*1/2 teaspoon baking soda

*1/2 teaspoon salt

Frosting Ingrediens:

*1/4 cup butter

*1/2 cup maple syrup

*1 1/2 cups powdered sugar

*1/2 teaspoon maple extract 

Cookie Directions:

~Preheat oven to 375 degrees.

~Line a cookie sheet with parchment paper or spray with cooking spray.

~In a large mixing bowl, cream 1 cup butter and 1 cup brown sugar together until light and fluffy.

~Mix in 1 egg, 1/2 cup maple syrup, and 1 teaspoon vanilla extract until well incorporated.

~In another bowl, sift together 2 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

~Slowly add the dry ingredients to the wet ingredients until just mixed (do not over mix).

~Using a cookie scoop, drop dough onto prepared cookie sheet. about 2-inches apart.

~Bake for about 9-11 minutes or until the outer edges of the cookie start to brown and the center is set.

~Remove from oven and allow to sit on cookie sheet for 2 minutes before transferring onto a cooling rack to cool.

~Cool completely before frosting.

Frosting Directions:

~In a small saucepan over medium heat, melt 1/4 cup butter.

~Stir in 1/2 cup maple syrup until well incorporated.

~Bring mixture to a low boil.

~Remove from heat and stir in 1 1/2 cups powdered sugar and 1/2 teaspoon maple extract until mixture is smooth.

~Spread on cooled cookies and allow the frosting to set up before serving.

Mango Cucumber Salad

 A yummy, beautiful,  refreshing salad.   Great for any picnic. 

I didn't have any red onion in the house so I used a sweet onion when this picture was taken.

MANGO CUCUMBER SALAD

Salad Ingredients:

*1 ripe mano

*1 medium tomato

*1 small carrot

*1 medium cucumber

*1 small red onion

*1 medium Granny Smith apple

*1/2 cup fresh cilantro

Dressing Ingredients:

*1 tablespoon yellow mustard

*2 tablespoons honey

*1 medium lemon

*1 tablespoon extra virgin olive oil

*1/8 teaspoon dried oregano 

*1/8 teaspoon salt

*1/8 teaspoon ground black pepper

Salad Directions:

~Peel and slice thin 1 mango and place into a large mixing bowl.

~Peel and slice thin 1 red onion and place into mixing bowl.

~Peel and shred 1 medium carrot and place into mixing bowl.

~Core 1 medium Granny Smith apple and then thinly slice and add to mixing bowl.

~Cut 1 medium cucumber in half and then thinly slice and add to mixing bowl.

~Add 1/2 cup fresh cilantro and stir mixture.

Dressing Ingredients:

~In a small bowl, whisk 1 tablespoon yellow mustard, 2 tablespoons honey, the juice squeezed from 1 medium lemon, 1 tablespoon olive oil, 1/8 teaspoon dried oregano, 1/8 teaspoon salt, and 1/8 teaspoon ground black pepper until well incorporated.

~Pour over salad and mix until everything is well coated.

~Cover and refrigerate for at least 20 minutes.

Baconaise sauce

 Bacon makes everything better.   I think this sauce is even better after it sits for a few hours.

BACONAISE SAUCE

(makes about 1/2 cup)

Ingredients:

*4 slices thick cut bacon

1/4 cup mayonnaise 

*1 teaspoon ketchup

*2 teaspoons hot honey (or regular)

*1 teaspoon yellow mustard

*1 teaspoons dried chives

*1/4 teaspoon ground black pepper

*1 tablespoon bacon drippings

Directions:

~Cook 4 slices bacon until crispy.

~Remove from heat and chop into very small pieces and set aside to cool.

~In a medium-sized bowl, mix 1/4 cup mayonnaise, 1 teaspoon ketchup, 2 teaspoons hot honey, a teaspoons yellow mustard, 1 teaspoon dried chives, 1/4 teaspoon ground black pepper, and 1 tablespoon bacon drippings until well combined.

~Mix in crumbled bacon.

~Cover and refrigerate for at least 1 hour.

Garlic BBQ Saltine's

 It takes a plain crackers and makes it really tasty.  Super easy to double this recipe.

GARLIC BBQ SALTINE'S

Ingredients:

*2 sleeves of saltine crackers

*1/2 cup vegetable oil

*1 tablespoon dry BBQ run (your favorite)

*1 tablespoon garlic butter seasoning (I use guy firer's)

*1 teaspoon salt (optional)

Directions:

~Preheat oven to 250 degrees.

~In a large bowl,  add 2 sleeves of saltine crackers, 1/2 cup vegetable oil, 1 tablespoon dry bbq rub, 1 tablespoon garlic butter seasoning, and 1 teaspoon salt.

~Mix until crackers are well coated.

~Place on a large cookie sheet and spread out evenly (some will overlap).

~Bake for 15 minutes.

~Remove from oven and allow to cool.

~Place in a sealed container or zip-loc bag.

Grillo's Pickle Dip

 You can use kosher dills with this, but it will give it a different taste.  Grillo's Dill Pickles aren't as dill as the kosher dills.  You could also add fresh chopped dill to the recipe to make it more dill This is great dip with crackers, Fritos, carrots, celery, pita bread, and broken up pieces of  Italian for French bread.

Grillo's Pickle Dip

Ingredients:

*1 (32 ounce) Grillo's Dill Pickle Spears, drained and chopped smallreserve the juice)

*1 small jalapeño, seeds removed for less heat and chopped (optional)

*1/2 cup green onion tops, chopped

*1 1/2 cup plain Greek yogurt

*1 (8 ounce) container softened cream cheese

*1/2 cup sour cream

*1 cup sharp shredded cheese

*1 (1 ounce) package ranch seasoning mix

*4-8 shakes hot sauce (optional)

*1/3 cup cooked and crumbled bacon 

*2 tablespoons reserved pickle juice

*1/4 cup chopped fresh dill (optional)

Directions:

~In a large bowl,  mix 1 (32 ounce) container of drained chopped pickles, 1 small chopped jalapeño pepper (optional),  1/2 cup chopped green onion tops, 1 1/2 cup plain greek yogurt, 1 (8 ounce) container softened cream cheese, 1 cup sharp shredded cheese, 1 (1 ounce0 package ranch seasoning mix, 4-8 shakes hot sauce, 1/3 cup cooked and crumbled bacon, 2 tablespoons reserved pickle juice, and 1/4 cup fresh chopped dill weed (optional) until well combined.

~Place it back into the pickle container and enjoy (I do like mine to sit in the refrigerator for an hour before using).

Air Fryer Steak Fries

 Steak with ribs or a grilled steak.

AIR FRYER STEAK FRIES

(serves 4)

Ingredients:

*4 medium russet potatoes, washed

*cooking spray

*1 teaspoon salt

*1 teaspoon ground black pepper 

*1 teaspoon garlic powder

*2 teaspoons corn starch

Directions:

~Wash 4 medium potatoes, cut them into half lengthwise, then each half into quarters.

~Soak in cold water for at least 10 minutes.

~Preheat air fryer to 400 degrees.

~Remove potatoes from wanter and pat dry.

~Place cut dry potatoes into a large bowl.

~Sprinkle, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, and 1 2 teaspoons corn starch over potatoes.

~Stir or toss until all potatoes are coated.

~Lay potatoes into a single layer and spray with cooking spray.

~Place in a single layer (as close to it as you can) into air fryer basket, sprayed side down.

~Spray the other side of potatoes with cook spray.

~Bake for 10 minutes.

~Flip fries and bake for another 5-10 minutes or until potatoes are done and crispy.

Butterfinger Pretzels

 This is kind of like puppy chow, but better.

BUTTERFINGER PRETZELS

Ingredients:

*1 (12 ounce) bag semi-sweet chocolate chips

*3/4 cup creamy peanut butter 

*1 (15 ounce) bag of mini pretzels

*20-30 snack size (not the mini) butterfinger candy bars

*1 cup powdered sugar

Directions:

~Melt 1 (12 ounce) bag semi-sweet chocolate chips and 3/4 cup creamy peanut butter until smooth.

~Add in 1 (15 ounce) package mini pretzels and stir until well coated.

~Add 1 ( ounce) bag butterfinger candy bars into a blender and blend until almost a powder.

~Mix butterfingers with 1 cup powdered sugar.

~Pour over pretzel mixture and stir until pretzels are well coated.

Chicken Bacon Ranch Dip

 I love to cook this in the smoker for a deeper richer flavor.  

CHICKEN BACON RANCH DIP

Ingredients:

*4 cups shredded boneless, skinless, chicken breasts

*8 slices bacon, cooked and chopped into small pieces 

*1 (8 ounce) package cream cheese, room temperature 

*1 (16 ounce) container sour cream

*1 (1 ounce) packet ranch seasoning mix

*3-4 green onions, chopped small 

*1/8 cup chopped fresh dill weed 

*2 teaspoons garlic powder

*1 tablespoon Worcestershire sauce

*1/2 cup sharp cheddar cheese, shredded

*1 1/2 cups sharp cheddar cheese, shredded

*crackers or tortilla chips for dipping

Directions:

~Preheat oven to 350 (or smoker).

~Spray a 8x8 inch pan with cooking spray.

~In a large bowl, mix 1 (8 ounce) package softened cream cheese, and 1 (16 ounce) container sour cream together until well combined.

~Mix in 1 (1 ounce) package ranch dressing mix, 3-4 chopped green onions, 1/8 cup fresh copped dill weed, 2 teaspoons garlic powder and 1 tablespoons Worcestershire sauce until well mixed.

~Mix in 1/2 cup sharp shredded cheese, 4 cups shredded chicken breasts, and 8 slices cooked and crumbled bacon.

~Pour mixture into prepared pan.

~Sprinkle remaining 1 1/2 cups shredded sharp cheese evenly over dip.

~Bake in preheated oven for 30 minutes or smoker for 40 minutes.

Bacon Bleu Cheese Chicken Sandwich

 Now if you want this sandwich to be spicy add, some hot sauce to your bleu cheese dressing.

BACON BLEU CHEESE CHICKEN SANDWICH

(makes 2 sandwiches)

Ingredients:

*1 chicken boneless, skinless chicken breast (about 1 pound)

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1/2 teaspoon butter garlic seasoning (or garlic powder)

*4 slices bacon

*2 slices pepper jack cheese (or provolone)

*2 pretzel buns (or hamburger buns)

*1/4 cup bleu cheese dressing 

*lettuce (optional)

*tomato, slice thin (optional)

*hamburger dill pickles (optional)

*onion, slice thin (optional)

Directions:

~Fry 4 slices bacon in a skillet over medium heat until it is at desired crispiness. 

~Remove from skillet and set on a paper towel lined plate and set aside.

~Remove all but about 1 tablespoon of bacon grease.

~Slice chicken breast in half lengthwise, and pound to even thickness (about 1/2 inch thick).

~Season both sides of chicken evenly with 1 teaspoons salt, 1 teaspoon ground black pepper and 1 teaspoon butter garlic seasoning.

~Place seasoned chicken in skillet and cook over medium heat until chicken is fully cooked (165 degrees in thickest part).

~Remove chicken from skillet and set aside.

~Lightly toast insides of 2 pretzel subs.

~Spread bleu cheese dressing on the insides of toasted buns (top & bottom bun).

~Place a slice of pepper jack cheese on bottom bun.

~Place chicken over cheese.

~Add 2 slices of bacon on each sandwich.

~Add lettuce, tomato, pickles, and sliced onion.

~Place top bun on, press down slightly and enjoy.