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.


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