Dill Pickles

Dill Pickles:

small pickling cucumbers with ends trimmed

8 cups water

8 cups vinegar

1 1/2 cups white sugar

1 cup picking salt

4 tbsp pickling spice( put into tea ball OR wrapped in cheesecloth)

8 quart jars with lids and rings

8 heads fresh dill

8 cloves garlic

8 large grape leaves (Optional-they are for keeping your pickles crisp)

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

2.) Sterilize the jars and lids in boiling water for at least 5 minutes.Place 1 head dill, 1 garlic clove and 1 grape leave into each jar. Pack the cucumbers into the jars to within 1/2 inch of the top. Pour the hot liquid into the jars, filling to with 1/4 inch of the rim. Wipe the rim of the jars with a moist paper towel to remove any food residue. Top with lids and screw on the rings.

3.) Place a tea towel in the bottom of a canner and fill halfway with water. bring to a boil, then carefully lower the jars into the pot. Leave a space between the jars. Pour in more water if necessary until the water level is to the top of the jars. Bring the water to a full boil, cover the pot and process for 10- 15 minutes.

4.)Remove the jars from the canner and place onto a cloth covered or wood surface, until cool. If any jars have not sealed properly, refrigerate them and eat them within a few weeks. Store in a cool, dark area and wait at least 1 week before opening.

*To make SPICY DILL PiCKLES: add a few rings of jalapeño peppers and/or 1/4-1/2 tsp of dried red pepper flakes to each jar.

Pizza Rolls

Pizza Rolls:

Dough:

1 cup water 

1/3 cup oil

1/2 tsp salt

1 1/2 tbsp sugar

1 tbsp yeast

2 cups flour, divided

Additional Ingredients:

•Pizza sauce; divided (about 1 cup; more or less depending on your preference)

•Shredded cheese of your choice( about 2 cups or so)

  •Meat of choice( pepperoni, salami, ham, bacon...)

•diced onions and green peppers-optional

•Parmesan cheese

•clubhouse italiano seasoning (at least 1 tsp)

Place the first 5 ingredients in a mixing bowl. Stir with a whisk. Add 1 cup flour. Mix well; gradually add remaining flour about a 1/4 cup at a time. Place dough in a greased bowl. Cover with a tea towel and let rise until doubled.

Put dough onto a lightly greased counter-top. Roll out or stretch into a rectangle( like you would for cinnamon rolls). Spread pizza sauce onto the dough; probably the same amount as you would put onto your pizza. Sprinkle italiano and a generous amount of Parmesan cheese.  Dice your meat of choice( I like to use pepperoni or salami ) and sprinkle on top of the pizza sauce followed by veggies and/or cheese. 

Roll up like you would for cinnamon rolls. Pinch the dough together to keep the end closed. Cut into 1 1/2 inch slices. 

Place on a cookie sheet lined with parchment paper. Press each roll down lightly with your hands.  Cover and let rise until doubled, about half an hour. 

Bake @ 350 for 15-20 minutes or until nicely browned. Quickly brush some additional pizza sauce on the outside of the baked pizza rolls with  a pastry brush. Then sprinkle some more shredded cheese on top and return to oven and bake for znother few minutes to melt the cheese. 

I like to double this recipe, when doing so I get about a dozen or so. 

Susie's Salsa

Susie's Salsa:

- 8 cups tomatoes, chopped

- 2 green peppers, chopped

- 1 large onion, chopped

- 1 1/2 tsp minced garlic (I use the stuff in jars with oil)

- 1 tbsp salt

- 1/4 cup vinegar

- 1 cup brown sugar

- 1 1/2 tsp seasoned black pepper OR 1/2-1 tsp back pepper

- 1 tsp chili powder

- 1 tbsp Smoky Paprika Chipotle Seasoning-this is my secret key ingredient that I get from Amazon OR 1 tbsp taco seasoning (any brand)

- 1 tbsp dried cilantro OR dried parsley

- 1 tsp dried Red Pepper Flakes

- 1 tbsp Clubhouse Roasted Garlic & Pepper (optional)

- 3 small tins tomato paste

- 6 cups chopped tomato 

Put into a large pot all the above ingredients EXCEPT the second amount of tomatoes. Bring to a boil and simmer for 10-15 minutes. Add second amount of tomatoes; simmer another 5-10 minutes.If your salsa is quite runny you may want to choose to thicken it with a clear jell or cornstarch mixture. Put in jars to seal. I like to process mine in a water bath for an additional 10 minutes.

Jello Popsicles

Jello Popsicles:

2 cups boiling water

1 small package flavored jello powder

1 cup lemonade powder OR 1/2 cup sugar

2 cups cold water

Bring to boil 2 cups water; add jello and lemonade powder. Stir until powder is completely dissolved. Add 2 cups cold water. Mix well. Pour into Popsicle molds. This makes about 8-10 popsicles, depending on the size. Freeze until completely frozen. To remove popsicles from mold run hot water over the outside until the popsicles slide out nicely. My family has really enjoyed these this summer. Our favorite combination was strawberry jello with the lemonade.