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Jan 292016
 

Normanally Sweethot Dill Pickles

Norman...ally...Get it?

Norman…ally…Get it? Kenny thought they would be pretty good on Taco Burgers!

I made these pickles this week for our grand daughters significant other whose birthday was Wednesday and whose last name is Norman, hence the name I gave it. I figured we wouldn’t see him for his big day as they live about an hour and a half away and everything depends on his work schedule and ours did not fit for us to go in that direction.

This was actually perfect as I wanted them to marinate in the frig for at least a few days so they could soak up all the flavor of the sugar, hot sauce, red pepper and garlic. Did I mention, he loves, Loves, LOVES hot food and there’s nothing better than something made in the kitchen especially for him. The only problem here is that we love them too and if they don’t get here soon, or visa versa, I might have to make another batch as his birthday gift might disappear to the pickle monster lurking in our frig!!!!

Normanally Sweethot Dill Pickles
 
Author:
Ingredients
  • Per 32 ounce jar of dill pickles:
  • 1 jar 32 ounce whole dill pickles (I used the baby dills)
  • 2 cups sugar
  • 1 or 2 tbs of your favorite hot sauce
  • ½ to ¾ teas dried crushed red pepper flakes
  • 2 cloves fresh garlic peeled
Instructions
  1. Drain pickles and cut into ½ inch chunks.
  2. Combine the pickles, sugar, hot sauce, pepper flakes and garlic in a bowl; stir.
  3. Cover and let sit for at least 2 hours, stirring occasionally.
  4. Spoon pickles back into jar, cover tightly, place in frig upside down for at least 24 hours before indulging, if you can wait that long.......

Hope you enjoy! It’s Friday and we’re out of here for the evening to go enjoy a nice warm fire as it is going to be in the 30’s again tonight, love it! Have a great weekend if you don’t get back til next week!! Hopefully I’ll be back to end the week up with something for your sweet tooth tomorrow, but if not, next week for sure………….

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Jan 022016
 

Bourbon Chocolate Pecan Cookies

Well, it’s another year gone by and I know some of you made resolutions about losing just a little of that weight we’ve all gained since Thanksgiving. Husband is moaning about getting fat and it’s all my fault but I’m not the one who made him go back for seconds and then top it off with dessert.

I am going to give the sweet treats a little break for awhile after I share this one. My daughter sent me the recipe for these wonderfully rich cookies and of course I couldn’t leave well enough alone, just had to alter and add to it a little bit, especially the pecans!

Coffee?  No..Milk! Milk?     No..Coffee!

Coffee? No..Milk!
Milk? No..Coffee!

 

5.0 from 2 reviews
Bourbon Chocolate Pecan Cookies
 
Author:
Ingredients
  • ½ cup softened butter
  • 1-1/2 cups sugar
  • ½ cup unsweetened cocoa powder
  • 1 teas vanilla
  • 2 eggs, room temperature
  • ½ cup bourbon
  • ½ teas baking soda
  • ½ teas salt
  • 2-1/4 cups flour
  • 1 cup chopped pecans, or any favorite nuts of your choice
Instructions
  1. Cream together the butter and sugar until light and fluffy.
  2. Beat in the cocoa powder and vanilla.
  3. Add eggs one at a time mixing well after each; stir in bourbon.
  4. Sift together the baking soda, salt and flour and stir into the mixture.
  5. Fold in the nuts.
  6. Drop by rounded tablespoonfuls onto cookie sheet, 2 inches apart and bake in a 375 oven for about 12 minutes or until set.
  7. Remove to wire racks to cool.

Hope your New Year’s started off well and continues throughout the year. As for us, we had an outside fire in our pot belly stove on our back porch New Year’s Eve and enjoyed our neighbors putting of firecrackers in the distance. Of course, we brought in the new year with some homemade cornbread smothered with fresh cooked black eyed peas to bring us luck to which it did already. Husband won $130 dollars last night on a lotto ticket. One more number and it would have been, pack up our home because we’re movin’ out of Dodge……………………Enjoy!

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