Smores With Reese's Cups

1 (10 and 1/2 ounce) bag of Reese's peanut butter cups (large size not the miniature size)

16 marshmallows

16 graham crackers



1.Split or break the graham crackers into twos and set aside.

2.Next, you need to heat the marshmallows. There are several ways to do this:

       - If using the broiler: you need to place the marshmallows on top of 1/2 graham cracker and put under the broiler for a few seconds or until golden brown and toasted. Remove the Graham and place a Reese's cup on top then place the other 1/2 graham crack back on top and press it lightly to flatten the marshmallows.

      - If using a campfire/fire-pit: Prepare the graham cracker in an area near your fire, and using a utensil (such as a tree branch or your marshmallow roasting sticks) roast the marshmallows until golden brown and toasted. Place the marshmallow on 1/2 of the graham cracker, place a Reese's cup on top, and the other 1/2 of graham, light press down to flatten the marshmallows.

     -  If using a gas stove-top or grill: Prepare graham crackers near the stove top, place a marshmallow on a fork (you can use your tree branch or marshmallow roasting sticks) turn on flame to highest setting and let the marshmallow brown, being careful not to let it catch fire. place the browned marshmallow on 1/2 graham cracker and place Reese's cup on top, with the other 1/2 of graham. Lightly push down on to flatten the marshmallow.

Good ol' Chicago Hot Dog!

The Chicago Dog is a Windy City classic, and a big favorite with sports fans! The frank must be all-beef, the bun must be poppyseed, the ingredients must be piled onto the bun in the order specified. And whatever you do, don't spoil the splendor with ketchup!

• 1 all-beef hot dog
• 1 poppyseed hot dog bun
• 1 tablespoon yellow mustard
• 1 tablespoon sweet green pickle relish
• 1 tablespoon chopped onion
• 4 tomato wedges
• 1 dill pickle spear
• 2 sport peppers
• 1 dash celery salt

1. Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
2. Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!

Enjoy! 

Xo-Kelly

Dill Pickles!

If anyone knows me i kind of have an obsession with pickles!! =) these homemade ones are my favorite ones!!

Serves:32  Yield: 7 Quart jars

• 7 wide-mouth quart jars, lids & rings
• fresh dill
• cucumbers, washed, scrubbed
• 1 Garlic (or more)

Brine

• 8 1/2 cups water
• 2 1/4 cups white vinegar 
• 1/2 cup pickling salt

NOTE: We did NOT list an amount for the cucumbers since we never measured how many pounds we use--sorry! SERVING SIZE is the number of ounces in a quart jar.

GET ALL OF THIS GOING BEFORE FILLING THE JARS.

Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside.

Fill canning kettle half-full with hottest tap water; set on burner over high heat.

In a medium saucepan, fit lids and rings together, cover with water, bring to a simmer.

In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.

FILL JARS: place a layer of dill at the bottom of each jar, along with one garlic clove (if used), then TIGHTLY load the cukes into the jar to the NECK of the jar (depending on size you may get two nice layers with a few small cukes in the top--)---squeeze cukes into the jar tightly--uniform size helps; add a few TINY spriglets of dill at the top, too, and another garlic clove if desired.

Once jars are loaded, pour in the brine leaving half-inch head space in each jar.

Add lid and ring to each jar, tightening evenly.

Place jars into canner with water JUST to the necks of the jars.

Bring water ALMOST to a boil (about 15 minutes--depending on how fast it heats up).

Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool.

Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard.

NOTES: When washing/scrubbing cukes, sort them into piles by size. This really helps make your jars look nicer, if you have uniform sizes (and this impresses the judges too!). And makes for easier packing, too.

Yummy Banana Pudding Milkshake

Banana Pudding Milkshake (makes 1 serving)
1/4 cup plain soymilk
1 1/2 Tablespoons banana cream instant pudding mix
1 cup Homestyle, Vanilla ice cream
4-6 vanilla wafers, crushed
diced banana (optional)
Cool Whip (optional)
Cherry (optional)

1. Pour soy milk into a large bowl. Add in the banana cream instant pudding mix.Stir and combine. 

2.Add in ice cream, stir until creamy and everything is combine. this is has the texture of a wendy's frosty. *add more soy milk if you want a more thinner shake*

3. Add in your crushed, vanilla wafers, stir them in.

TALK ABOUT HEAVEN IN A GLASS!!! =)