Cucumber Salad

Ingredients:

8 C Cucumber, peeled and cut into quartered slices (about 8 medium cucumbers)

1 C Mayonnaise

3/4 C Sweet onion, chopped

1 t Dried Dill

1/4 t Garlic powder

1/8 t Black pepper

1/2 t Kosher salt

4 oz Sharp cheddar, cut into small cubes

Directions:

Combine all ingredients. Cover and refrigerate overnight. 

Yield: 8-10 Servings

Tip: For lighter version use half regular mayonnaise and half light mayonnaise. 

* My recipe

Peach Muffins

Ingredients:

1 Egg, slightly beaten

1/4 C Unsweetened applesauce

2/3 C Sugar

1/2 t Salt

1/4 t Cinnamon

1 t Lemon juice

1/4 t Vanilla extract

2 C All-purpose flour

1 T Baking powder

1 C Milk

1 C Peaches, peeled and diced

Directions:

Preheat oven to 400 degrees. 

Grease 12-cup muffin tin or line with papers. 

In a large bowl, combine egg, applesauce, sugar, salt, cinnamon, lemon juice, and vanilla extract. 

In a medium bowl, combine flour and baking powder. 

Measure out milk. 

Alternate adding flour mixture and milk to egg mixture. Mix until just combined. 

Fold in peaches. 

Bake for 18-20 minutes or until toothpick comes out clean. 

* Adapted from http://www.loveandlaundry.com/2013/07/peach-muffins-from-yummy-healthy-easy.html

Peaches and Cream Puff (German) Pancake

Ingredients:

4 T Butter

4 Eggs

3/4 C Milk

3/4 C Flour

1/8 t Salt

2 Large peaches

1/4 C Brown sugar

Whipped cream

Maple syrup (optional)

Directions:

Preheat oven to 400 degrees. 

Put butter in pie pan or other round 8-inch pan. Place in oven until butter is melted. Remove from oven. 

In a large bowl, whisk together eggs, milk, flour, and salt. 

Pour egg mixture in pan. 

Bake 18-20 minutes until done. Remove from oven. 

Cover with peach slices. Cover peaches with brown sugar. 

Return to oven and bake an additional 2-3 minutes until brown sugar is melted. 

Top with whipped cream and syrup if desired. 

Yield: 4 Servings

* Adapted from http://lecremedelacrumb.com/2013/10/peaches-n-cream-german-puff-pancake.html

Refrigerator Bread and Butter Pickles

Ingredients:

1 1/2 lbs Cucumber, sliced 1/4-inch thick

1 1/2 T Kosher salt

1 C Thinly sliced sweet onion

1 C Sugar

1 C White vinegar

1/2 C Apple cider vinegar

1/4 C Light brown sugar

1 1/2 t Mustard seeds

1/2 t Celery seeds

1/8 t Ground turmeric

Directions:

In a medium-large bowl, sprinkle salt on cucumber slices. Cover and refrigerate for 1 1/2 hours. 

Rinse cucumbers thoroughly in a colander under cold water. 

Drain well. Return to bowl. Add onion and toss with cucumbers. 

Put cucumbers and onions in jars (whatever size you like) and leave a little room for vinegar mixture. 

In a medium saucepan, combine sugars, vinegars, seeds, and turmeric. Bring to a simmer over medium heat, stirring to dissolve sugars. 

Pour the hot vinegar mixture over the cucumbers. Let stand at room temperature for 1 hour. 

Cover and refrigerate 24 hours. Enjoy!

* Adapted from http://www.browneyedbaker.com/2011/08/25/bread-and-butter-pickles/

Zesty Dill Refrigerator Pickles

Ingredients:

1 1/2-2 lbs Cucumber

1 Jalapeño pepper, quartered (or hot pepper of choice, dried peppers are good too!)

2 Garlic cloves, quartered

2 T Chopped fresh dill

1 1/2 t Whole black peppercorns

1 1/2 t Ground coriander 

1 1/2 C White vinegar

3/4 C Apple cider vinegar

3/4 C Water

1/4 C Kosher salt

Directions:

Slice cucumber is desired shape. 

Arrange cucumbers in jars. 

Divide hot pepper, garlic, dill, peppercorns, and coriander between jars. 

In a medium pot, bring vinegars, water, and salt to a boil. Stir to dissolve salt. 

Divide brine among jars and screw on lids. 

Let jars come to room temperature and then refrigerate. 

Allow to set for at least three days before opening. 

Will stay in refrigerator for several months. 

Yield: 3 Pint jars

*Adapted from http://alldayidreamaboutfood.com/2011/07/spicy-dill-refrigerator-pickles-secret-recipe-club.html

Creamy Slow-Cooked Beef Tips

Ingredients:

3 lb Sirloin Tip, cut into cubes

1/4 C Flour

2 10-oz Can Golden cream of mushroom soup

2 T Dried minced onion

2 T Worcestershire sauce

3 C Fresh mushrooms, quartered

8 oz Cream cheese

Directions:

Combine all ingredients except cream cheese in slow-cooker. Cook on low 6-8 hours. 

When desired tenderness is reached, stir in cream cheese. 

Serve over rice, mashed potatoes, or egg noodles. 

* Adapted from http://www.food.com/recipe/crock-pot-beef-tips-with-creamy-gravy-275494

Cake Mix Chocolate Zucchini Muffins

Ingredients:

1 Chocolate cake mix

2 C Shredded zucchini

3 Eggs

Water, as needed

Directions:

Preheat oven to 350 degrees. Line a pan with muffin cups. 

In a large bowl, lightly beat eggs. Add zucchini and combine thoroughly. 

Add cake mix and combine. If needed, add water until cake mix becomes a thick batter. 

Fill muffin cups about 3/4 full. Bake until toothpick comes out clean. About 25 minutes. 

Remove from oven. Allow to cool in pan for five minutes. 

Remove to cooling rack. 

Serve immediately or refrigerate. 

Optional: To eat as cupcakes, top with frosting!

Yield: 12+ muffins, depending on size of cake mix

* Adapted from http://sweetcsdesigns.com/4-ingredient-chocolate-zucchini-bread/