Refrigerator Pickles/Cowboy Candy

In the summer when the Kirby (or canning cucumbers) are in season, or when your garden is producing so many cucumbers you can't eat them all fresh, these are easy pickles to make.  Get your children to help you!

Refrigerator Pickles

Yields 3 pints

2 cups water
1 cup vinegar
2 teaspoons salt
2 teaspoons sugar
3 cloves garlic, smashed
15 black peppercorns
3 cucumbers, sliced

Make the brine by adding the water, vinegar, salt and sugar to a saucepan. Simmer over medium heat for 5 minutes, stir once so the salt and sugar dissolve. Then allow to cool for 5 minutes.
While the brine simmers, prepare 3 pint sized jars by adding 5 black peppercorns and 1 smashed garlic clove to each jar.
Wash the cucumbers and discard the ends. Slice and add them to the jars with as many as you can fit. Shake the jars in a twisting motion to get ...

Pesto!

Pesto is a delicious sauce and it is incredibly easy to make and freezes very well. You can make a great number of recipes with pesto besides just pasta with pesto.
Today we are going to make pesto and make a few dishes with it for you to taste. I hope you will go to this link to get some exciting ideas for ways to use pesto in your meals....
https://www.foodnetwork.com/recipes/articles/50-things-to-make-with-pesto

How to make pesto:

In a food processor, blend 8 cups packed basil leaves, 1 cup extra-virgin olive oil, 1/2 cup toasted pine nuts (or you can use pecans, walnuts), 2 to 4 garlic cloves, and 1/2 teaspoon sea salt until almost smooth. Stir in 1/2 cup grated Parmesan cheese. (If you plan to freeze the pesto, leave out the cheese. Add when you thaw it out.)

This mixture can be used right away or stored in containers and frozen. A great way to freeze it is in very small containers or even ice cube trays. Then, when you need a bit...

Fall Semester Begins Soon!

The Fall Semester of Divine Design will begin on Wednesday, September 11, at 9:30 a.m. in the West Tower at Tallowood Baptist Church.  I hope to see you there and bring a friend!

New this year - an evening class!  Wednesdays, 6:00 - 8:00 p.m. on the third floor of the West Tower.  Also beginning on September 11.  

Vegetables in Different Ways

Tired of plain vegetables? Here are some tried-and-true vegetable side dishes that your family will love!

SQUASH CASSEROLE
serves 4-6

2 cups yellow squash, chopped, boiled and drained very well
¼ cup Cheddar cheese, grated
½ cup cracker crumbs, crushed
2 eggs, lightly beaten
1 teaspoon sea salt
2 tablespoons milk
1 tablespoon sugar
2 tablespoons butter, melted
1 tablespoon onion, grated
black pepper
Mix all ingredients together and pour into a baking dish.
Bake at 400 degrees until set.

CORN CASSEROLE
serves 4-6

1 can whole kernel corn, drained
1 can cream corn
3 eggs
4 tablespoons flour
pinch of sea salt
1 tablespoon sugar
1 stick butter, melted
1 teaspoon dried onion or about ¼ cup minced fresh onion
Mix all ingredients together and pour into greased baking dish.
Bake a...