pickles!

pickling cucumbers, or seedless cucumbers, sliced or quartered (aka English cukes)
Vidalia onion, thinly sliced
2 cups vinegar
6 cups water
garlic, minced 3-7 cloves, minced
salt and pepper, lots of each
one jalapeno, seeded and sliced

dill weed (I actually did not add this to mine, didn't have it on hand, but doesn't seem to have mattered)


Ok, so slice or quarter the cukes. Thinly slice the onion. Throw everything in a big covered container and refridgerate for several hours before serving. My kids LOVE this. Landon even loves the onions! YEAH!

David says to me....."so mom, are pickles really like cucumbers?....

Yes, dear....pickles are exactly like cucumbers. Go figure!""

by the way....this is Kim's recipe, sort of......I altered it.....I know, hold onto your hat.......enjoy!

Unless you like Robitussin Cough Syrup.....

I do not recommend mixing the last few drops of Green Apple Bacardi, a splash of Capt Morgan and cranberry juice.

It went down the kitchen sink.

Sundried tomato and chicken pasta

1 can diced mild green chilis
2-3 cloves garlic
1 cup re-hydrated sun dried tomatoes, chopped
1 cup 4 cheese Italian blend cheese
1/2 -1 cup grated Parmesan
1 can evaporated milk
1 1/2 cup chicken broth
1/2 cup mayo
2-3 cups leftover diced chicken breasts

pkg of noodles, cooked and drained. ( I used Tinkyada spaghetti noodles)

Mix all ingredients (except noodles) in crock pot, turn on low and let it cook for the afternoon, stir it once or twice. Serve over noodles.

**I didn't salt/pepper it because the chicken had a LOT of seasoning on it from being grilled the day before, so you may want to season your sauce more based on what kind of leftover chicken you use.**

**(I used 2 cans evaporated milk because I have lots of boys to feed, but I tried to cut the recipe down to a more manageable size for the "general public" so it may need to be tweaked a little when you start playing with it)**