Refrigerator Garlic Dill Pickles

Take advantage of local produce, especially during the summer! These wonderful refrigerator dill pickles are so refreshing! Another great way to control what goes into your diet.

Ingredients:

• 3-4 small pickling cucumbers, quartered into spears
• 1/8-1/4 sweet or Vidalia onion, thinly sliced, depending on how strong you want the onion flavor
• 2-3 cloves of garlic, mashed
• 1 tsp salt
• 1 tsp dill seed
• 1 tsp whole black peppercorns
• 1 bay leaf
• 2 tbsp white sugar
• 3/4 cup distilled white vinegar
• 3/4 cup hot water

Directions:

1. Pack speared cucumbers in a quart, wide-mouth Ball/Mason jar.
2. Put onion slices, garlic and bay leaf on top and in between spears.
3. In a bowl combine remaining ingredients and mix until sugar and salt dissolve. Pour over cucumbers.
4. Close jar tightly and put in refrigerator for at least 24 hours. 
5. Eat and enjoy!

• Suggestion for multiple jars: repeat step 3 separately for each jar to get a more uniform flavor in jar.
• Note: Pickles are good for at least 1 week (the expire when they lose crispness or start to smell different)

Courtesy of my friend Caitlin

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Cream of "Something" Soup - MSG-Free

10 reasons why this is one of the best substitutions ever:

1. ore ECONOMICAL - lower cost per serving than store bought
2. LESS WASTE - only need 1/2 a can of condensed soup for a recipe? Reconstitute what you need!
3. YOU are controlling what goes into your soup - fewer preservatives/stuff you don't know what it is on the label.
4. It's GLUTEN-FREE.
5. It can be MSG-FREE depending on what bouillon you choose.
6. It can be LOW SODIUM if you replace the bouillon AND water with low-sodium chicken/beef/vegetable broth - your choice. 
7. It's LOW-FAT.
8. FLAVOR how you like it: 
1. Cream of Chicken equivalent: use Chicken Bouillon
2. Cream of Celery equivalent: 1 stalk finely chopped (or throw it in the food processor) sauteed celery or 1/8 tsp celery salt per 2 cups dry milk
3. Cream of Mushroom: Add ~1/4 cup finely chopped (or food processed) sauteed mushrooms 
4. Cream of Potato: Add 1/2 cups mashed potato flakes per 2 cups dry milk
• ** The celery, mushroom and potato equivalent's I have not personally experimented with yet. I have found these suggestions on other websites (Taste of Cooking - Homeade Cream Style Soup Mix).
9. If you are a CANNER: I've read on other websites where people prep this ahead of time, then can it to save on prep per meal time.
10. If you like to FREEZE ahead of time: To save space, use 1/2 the amount of liquid, cook until thickens to the consistency of a typical condensed soup, then freeze. (I would freeze, then vacuum-pack and return to freezer for longer term/fresher storage.) Add the remaining liquid when you are ready to use. 

Ingredients:

To Make 1 Can Equivalent of Condensed Soup:

• 2/3 cup non-fat dried milk
• 1/4 cup cornstarch
• 4 tsp bouillon - you choose the flavor
• 4 tsp freeze dried minced onions
• 1/4 + 1/8 tsp dried basil (to equal 1/3 tsp)
• 1/4 + 1/8 tsp dried thyme or parsley (to equal 1/3 tsp)
• 1/4 + 1/8 tsp pepper (to equal 1/3 tsp)

• Mix with 1 1/4 cup hot water (almost boiling) when ready to reconstitute 

 To Make the Original Recipe - makes 3 Cans of Condensed Soup:

• 2 cup non-fat dried milk
• 3/4 cup cornstarch
• 1/4 cup bouillon
• 4 Tablespoons freeze dried minced onions
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon pepper

•  Mix with 3 3/4 cups hot water (almost boiling) when ready to reconstitute

Directions to Mix:

1. Combine Dry Ingredients into an airtight container. Either store in the fridge or freezer until ready to use.

Directions for Use:

1. Mix in a small sauce pan dry mix with appropriate amount of water, depending on which serving size you choose above.
2. Cook on low/medium heat until sauce thickens. When you first reconstitute the mixture, the herbs float to the top of the liquid. As the soup thickens, the herbs will start to distribute more evenly in the soup.  Keep in mind to constantly stir, especially if you have the heat closer to medium. The cornstarch will thicken faster and will form "globs" in the bottom if you aren't careful. 
3. Use in whatever recipe calls for condensed soup!
4. Enjoy! 

Nutritional Info

Inspired from One Orange Giraffe

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Pineapple Upside Down Cake Shot / Drink

     One of my favorite drinks of all time is the Pineapple Upside Down Cake. I've had it both as a shot and a drink. I primarily like it as a drink because it is so DELICIOUS that I want to savor it for as long as possible! It really tastes more like dessert with a subtle kick than drinking alcohol. I may also be partial to it because of the great memories with friends that come to mind. In leui of the new year, I thought I would share the recipe. 

For the Shot:

 Ingredients:

• 1/2 oz pineapple juice (chilled)
• 1/2 oz vanilla vodka
• splash of grenadine

Directions:

1. Mix pineapple juice and vanilla vodka in a shaker with ice until chilled. Strain into shot glass.
2. Add a splash of grenadine and let settle to the bottom. 
3. Serve and enjoy!

(Courtesy of BarMeister)

For the Drink: 

Ingredients:

• 3 oz (1 double shot) of vanilla vodka
• 5 to 13oz pineapple juice (chilled), depending on the size of the glass/your taste
• splash of grenadine

Directions:

1. Fill a tall glass with ice.
2. Mix vodka and pineapple juice in a shaker. I would suggest tasting before straining into glass to see if the drink is strong enough/too strong for your taste. Add more pineapple juice if too strong or more vodka if not strong enough. That's the beauty of mixing at home - you can mix until it tastes perfect! 
3. Strain into glass.
4. Add a splash of grenadine. Let it settle to the bottom.
5. Enjoy!

(Adaption from BarMeister's Recipe) 

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