Brother Couvillion’s Sweet and Spicy Pickles

Ingredients
1 gallon Vlasic hamburger dill slices (drain and discard brine)
1 6 oz. bottle of Tabasco sauce
4 habanero peppers
1 clove garlic (peeled and separated)
4 bay leaves
1 onion (coarsely chopped)

Directions
Put these things in the pickle jar, then fill it to just below the rim with white sugar. Put lid on tight, then turn jar upside down twice a day for 7 days. Then eat it. It tastes good.

Two-Ingredient Pumpkin Cake with Apple Cider Glaze

compliments of the Noble Pig

Ingredients
For the Cake:
1 Yellow Cake Mix
1 15 ounce can of pumpkin puree

For the Glaze:
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice

Directions
Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.
Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it.
Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake. Let cool for 5-10 minutes in the pan, then flip onto a platter.
Make the glaze while you're waiting.
Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served. Serve warm or room temperature.

Grilled Corn Dip

Ingredients

* 6 medium ears sweet corn, husks removed
* 1 large onion, chopped
* 2 garlic cloves, minced
* 2 tablespoons butter
* 1 cup mayonnaise
* 1/2 cup sour cream
* 1/2 teaspoon chili powder
* Cayenne pepper (to taste)
* 2 cups (8 ounces) shredded Monterey Jack cheese
* 1 can (2-1/4 ounces) sliced ripe olives, drained
* 2 tablespoons sliced green onions
* Tortilla chips

Directions
Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Cut corn from cobs.

In a large skillet, saute the onion and garlic in butter for 2-3 minutes or until almost tender. Add corn; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat.

In a large bowl, combine the mayonnaise, sour cream, cayenne pepper and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-qt. baking dish.

Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown. Sprinkle with olives and green onions; serve with chips. Yield: 5 cups.

Maple Snickerdoodles

INGREDIENTS

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 cup margarine, softened
1 cup white sugar
3 tablespoons real maple syrup
1 egg
1/2 cup white sugar
1/4 cup maple sugar

DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.
2.In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.
3.Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.

Oh and apparently you can make maple sugar by doing this:

Make granulated maple sugar by heating maple syrup to a temperature 40 to 45oF above the boiling temperature of pure water (212 degrees F at sea level), immediately transferring the syrup to a flat pan, stirring until granulation is achieved and all apparent moisture is gone. At this point, the syrup may be sieved through a course screen (e.g., 1/8-inch hardware screen) so it becomes uniform. Making granulated maple sugar can be difficult when the humidity is high.

Jamba Juice

Ocean Sunrise
12 oz. raspberry juice (raspberry apple or mixed berry is great)
2 scoops orange sherbeRt
1 cup frozen strawberries
1/2 c. banana
1/2 cup crushed ice
Blend and Serve

Strawberries Wild
12-14 oz. apple strawberry juice
2 scoops frozen vanilla yogurt (Dreyers makes yogurt blends)
1 cup strawberries
1/2 cup banana
1/2 cup ice

Orange Appeal
Same as above, only use orange juice

Orange Dream
6 oz. o.j.
6 oz. soy milk
2 scoops froen vanilla yogurt
2 scoops orange sherbet
1 cup ice


Peanut Butter Moo'd
8 oz. choc. milk
2 Tablespoons peanut butter
4 scoops frozen vanilla yogurt
1 cup ice

Chocolate Moo'd
Same as above, only omit peanut butter, and I think add 2oz. more milk


Peenya Kowlada
12 oz. pinapple juice
1 Tablespoon coconut
2 scoops pineapple sherbet
2 scoops frozen vanilla yogurt
1/2 cup bananas
1/2 cup ice
( I like to add 1/2 cup strawberries for a tiger's blood flavor)

Cranberry Craze
10 oz. cranberry juice
1/2 scoop vanilla frozen yogurt
2 scoops raspberry sherbet
1 cup strawberries
1/2 cup blueberries
1/2 cup ice

Peach Pleasure
12 oz. peach juice
2 scoops orange sherbet
1 cup peaches
1/2 cup bananas
1'2 cup ice

Mango Mango
12 oz. pinapple-mango juice
2 scoops pineapple sherbet
1 1/2 cups mango
1/2 cup ice

Berry Lime Sublime
12 oz. rasberry juice( mixed berry works great)
2 scoops lime sherbet
1 cup strawberries
1/2 cup raspberries
1/2 cup ice

Steak and Bacon Tournedos

Ingredients
1 1/2 lb. beef flank steak
Instant unseasoned meat tenderizer
10 slices bacon
1 tsp. garlic salt or garlic powder
1/2 tsp. freshly ground pepper
2 tbsp. fresh parsley

Sauce
1 3/4 oz. envelop. Knorr Swiss Hollandaise sauce mix
1/4 tsp. dried tarragon, crushed

Directions
Pound the steak until approximately 1/2" thick and apply meat tenderizer according to package directions.

Meanwhile, cook bacon until done, but not crisp. Score the meat diagonally making diamond shaped cuts. Place bacon strips lengthwise on the flank steak and sprinkle with parsley.

Roll up jelly roll fashion, starting at narrow end. Skewer with wooden picks (not colored) at 1" intervals. Grill over medium heat and cook for 8 minutes. Turn and grill 8 more minutes for rare meat. (Additional time on each side if you prefer the meat more done.)

Meanwhile, in a saucepan, prepare the Hollandaise sauce mix according to the package directions. Add tarragon while it simmers. Slice meat into 1" slices and remove the picks. Serve with sauce. Serves 4.

Honey Grilled Chicken Breasts

Ingredients
1/2 cup orange juice
1/3 cup honey
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
2 tablespoons minced fresh gingerroot
12 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon salt
8 boneless skinless chicken breast halves (6 ounces each)

Directions
In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.

Coat grill rack with cooking spray before starting the grill. Drain chicken and discard marinade. Grill, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 170°, basting frequently with reserved marinade. Yield: 8 servings.