1/2 cup Sour Cream
1/2 cup Mayonaise (not Miracle Whip)
1/2 pound Bacon (cooked & crumbled)
1/2 chopped Tomatoes (seeded - I used Roma)
Mix together at least 2 hours before serving. Serve with crackers or vegetables
7 cups Cucumbers, peeled & sliced very thinly
1 sliced onion (I used red to add some color)
2 cups Sugar
1 cup White Vinegar
1 teaspoon Mustard Seed
1 teaspoon Celery Seed
2 cloves Minced Garlic
1/2 - 1 teaspoon Crushed Red Pepper.
Mix all ingredients, cover and let sit in refrigerator for at least 24 hours before serving.
Cream Cheese Spread
1 block Cream Cheese
1/3 Jar Sweet Pepper Jalapeno Jelly (I used one from Tastefully Simple)
Dump some of the jelly on top of the block of cream cheese. Serve with crackers. (my kind of recipe!)
3/4 cup Lime Juice
Sugar substitute equivalent to 1 cup Sugar
2 liters lime carbonated water, chilled
1/2 cup maraschino cherry juice
Maraschino cherries & Lime slices
In a bowl, combine lime juice and sugar substitute. Cover and refrigerate. Just before serving, stir carbonated water into lime juice mixture. Add cherry juice. Garnish servings with cherries and lime slices.
Dang Good Cake
Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt
In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour 1/2 cup buttermilk.
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Add pecans, stir together, and pour over warm cake