Refrigerator Pickles

Fresh, crunchy pickles are my absolute favorite treat.  Make sure to use Persian, French or Kerby cukes -- their skin is soft and they are seedless -- as regular garden cukes have a tough skin and do not make a nice pickle.

15 Persian cucumbers, sliced in rounds (I get mine at Trader Joes)
2 quarts water
1 cup white vinegar
1/3-1/2 C sea salt

1 onion, sliced
1 bunch of fresh dill or 1 Tbsp dried dill
4-5 cloves garlic - peeled and crushed, but not chopped
sliced jalapenos - optional

In a saucepan over high heat, combine water, vinegar and salt.  Bring to boil and turn off heat.
While waiting for liquids to boil, take out quart sized canning jars OR heat safe containers.

Place garlic, dill and sliced onions in the bottom of each jar.  Place cucumber rounds on top of the onions.  Fill each container to the top with the pickling liquid.  Top the containers and place in refrigerator for at least 24 hours before eating.  Pickles will last for 2 weeks.

Chipper Bars

Taken from Cooks.com

These bars come with a WARNING:  You can't just eat one.  You'll eat an entire row....or 2....not like I know anything about that.

Preheat oven to 350 degrees.

2 c. oatmeal

1 c. flour
1 c. brown sugar, firmly packed
3/4 c. butter
1/2 tsp. baking soda
1/2 tsp. salt
14 oz. sweetened condensed milk
1/3 c. peanut butter

1 c. chocolate chips

In large bowl, mix oatmeal, flour, brown sugar, butter, soda and salt. Mix until crumbly. Reserve 1 1/2 cups crumb mix; set aside. Press remaining crumbs on bottom of greased 13 x 9 inch pan. 

In small bowl, stir milk, and peanut butter. Pour evenly over crumb mix in pan. 

Sprinkle with chocolate chips. 

Put reserved crumb mix on top. 

Bake for 30 minutes at 350 degrees. 

Cool and cut into bars.  

Inhale.