Dill Pickled Okra


3 lbs. okra                             Celery leaves

1 clove garlic                        Fresh Jalapeno peppers

Dill                                       1 qt. water

1 pint white vinegar         1/2 cup pickling salt


Pack okra into clean hot jars with a few celery leaves, cloves of garlic, head of dill and \stems, plus a strip of jalapeno pepper with seeds removed. Make brine of water, vinegar and salt. Bring to boil and pour over okra to within 14 inch from top. Seal in jars. Let stand 3-4 weeks.


Note: Be careful with the jalapeno peppers.  Wash your hands thoroughly before touching your skin.  Use protective gloves to protect your hands.

Pear Honey

In memory of my Grandma on my Mom’s side. Grandma was a special lady and did not mind telling it like it is in the sweetest way.  She had a laugh that would make us smile and a way with babies and small children that I see reflected in my Mom and how she is with all of our kids.


6 pears

2 apples

Orange rind from 1 large orange shred

1 can crushed pineapple

3 1/2 cups sugar



Peel and core 6 pears and 2 apples.

Put in medium sauce pan.

Add one shred orange rind and 1 can crushed pineapple.

Add 3 1/2 cups of sugar and cook until thick. Seal in jars


Cheese Cake Pie


1  9″ Graham Cracker Crust

1  8 ounce package of cream cheese

1  14 ounce can of sweetened condensed milk

1/3 cup of lemon juice

1 tsp. vanilla

1 can cherry (or your favorite) pie filling



Beat cream cheese until fluffy.   Add in milk and beat until smooth.  Stir in lemon juice and vanilla until completely mixed.  Pour into prepared crust. Chill for 3 hours. Top with fruit and serve.

Congo Squares


1 pkg. brown sugar (2 cups)          1/2 tsp. salt

2/3 cups butter                               1 tsp. vanilla

3 eggs                                                1 pkg chocolate chips

2 3/4 cups flour                              1 cup walnuts (optional)

2 1/2 tsp baking powder



Preheat oven to 350 degrees.  In a medium sauce pan melt butter.  Add brown sugar and vanilla and mix.  Remove pan from burner and let stand while sifting flour, baking powder and salt together.  When butter mixture is  cool enough to put your hand on the bottom of the pan, add eggs one at a time, beating well after each egg.  Stir in dry ingredients and mix well.  Add chocolate chips and nuts.  Pour into 13x9x2 pan. Bake 25-30 minutes at 350 degrees.  Cool and cut into squares and enjoy.


A Season of Change

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Seeing Things in a Different Light
     One Sunday morning I watched one of our sweet ladies walk toward the church.  Completely put together from head to toe as always, but she walks with a cane now.  She is one of those ladies that, is a very dignified lady.  I used to think that she was a little stuffy until I gave myself the chance to get to know her.  I mean really know her. She has a great sense of humor and a love for God that is evident when you talk to her.  As I watched, I thought, she used to be me. My age with grown children and grandchildren.  I look at the young mothers and think, I used to be them; a young woman, wrestling with small children all the while trying to keep my skirt down as they climb all over me.
 Changing Roles
     We have goals from the very beginning.  We want to learn to walk and talk, start school and finish it, start another school and finish it.  We want to fall in love, have children and watch them grow up, we work to mold them into strong, God serving, productive citizens.  They start school and finish and start another one and finish that one, too.  They fall in love and have children of their own and then it’s their turn to mold their children.  My how life changes.  One day you are the young child on the swing, the young woman in love, the young mother with her children, the grandmother, great-grandmother and if we live to see it, the great-great-grandmother.  How many times did we long for the day that the kids will be out of the house so we can have some peace and quiet and then the peace and quiet screams at us.
Learning Thankfulness
     As we go about our daily lives wishing and hoping for what we don’t have instead of enjoying the blessing of what we have right now, we want to rush things.  I wish I could drive. I wish he would learn to walk. I have always heard that youth is wasted on the young.  I don’t know about that, but I do know that after you have been through the years, you learn a thing or two.  I wish, I wish, oh, how I wish I could take back those wishes and relive some of those times. Times when our parents were young and herding the 4 of us kids to get to where we are going. When the best smell in the world was grandpa’s pipe, or Momma’s cooking or the smell of a new born baby’s head. Time marches on and we grow older;  we experience love and loss.  This is the way it was meant to be.  We are not put on this Earth to live forever but just for a season. Be thankful for the season that you are in at this moment because in the next moment it is whisked away. Learn to be thankful.
There is an appointed time for everything. And there is a time for every event under heaven— Ecclesiastes 3:1

The Best Vanilla Cheese Cake

I have to admit that I tend to over extend myself.  If someone asks me to do something for them, then yes, of course I will be happy to help you out.  My daughter got married on October 1.  One of her bridesmaids was getting married the next weekend and yet another was getting married the next weekend.  You read right, 3 weddings in 3 week.  Our family tends to just go ahead and adopt people that come into our lives so of course when bridesmaid #1 asked if I would make cheese cakes for the wedding, I couldn’t tell her no.  Now mind you that I haven’t ever made a cheese cake (the kind you bake).  It’s no problem! I can handle it.  I search and searched the internet and found so many that sounded good but cheese cake is very time consuming. I looked and looked and found the following recipe that was tasty and not as labor intense as most of the recipes I found. Thank you to The Recipe Rebel. The cheesecakes were a big success. Here’s the recipe I used:


2 1/2 cups graham cracker crumbs

1/3 cup butter, melted

1 tablespoon sugar


3 (8 ounce) packages light (oz. regular) cream cheese

1 1/2 cups granulated sugar

4 large eggs

4 teaspoons lemon juice

2 teaspoons vanilla extract

a pinch of salt

3 cups light sour cream or 0% Greek yogurt


1. Preheat the oven to 325 degrees F and lightly grease a 10″ Springform pan.
2. In a medium bowl, combine graham cracker crumbs, melted butter and sugar. Press into the prepared pan and up the sides about 1 inch. Bake for12-15 minutes or until firm, no longer moist. When done, reduce the oven heat to 275 degrees F.
3. Meanwhile, prepare your filling. In a large bowl, beat cream cheese until smooth. Add sugar, eggs, lemon juice, vanilla and salt and beat on low until smooth.
4. Add sour cream and beat on low until combined.
5. Pour into crust and smooth the top. Bake at 275 degrees F for about 2 hours or i\until the outer 2 inches are set but the center is still jiggly. Turn the oven off and let sit in warm oven for 1 hour. Remove from the oven and let cool to room temperature before chilling in the fridge completely.
7. Baked cheese cakes store perfectly in the fridge for a few days and they freeze wonderfully as well!


For more great recipes like this, visit Recipe Rebel at: http://www.thereciperebel.com