Easy Pretzel Pumpkins

Ingredients:

• Bag of Pretzels
• Chocolate M&M’s
• Orange Chocolate Melting Wafers

Directions:

• Melt the Wafers in microwave safe bowl
  (microwave in 30 second intervals and stir each time, mine took about 1 1/2 minutes)
  
• Dip the pretzels in the chocolate (use a spoon, IT WILL BE HOT)
  
• Put on wax paper
• Stick the green m&m’s on for the stem while still warm
• Super easy & cute!

GREAT Job Tucker!

Philly Cheese Steak Stuffed Peppers

Changes that were made to the recipe from below:

• Recipe Cut in Half
• Only used Mozzarella Cheese
• Browned Roast before stuffing in Peppers

Ingredients:

8 green peppers with tops cut off, and core removed
2 tbsp. olive oil
8 oz. sliced mushrooms
2 medium onions, thinly sliced
1 tsp. coarse salt
1 tsp. coarse ground black pepper
2 lbs. chuck roast, cut into 1/2″ matchsticks or Steak Umm’s
4 c. shredded mozzarella/provolone cheese
1 tsp. garlic powder
8 sliced provolone cheese

Directions:

• Using a paring knife or apple corer, core out a hole in the bottom of each pepper on the lower portion that it sits on. In a large covered Dutch oven, place eight peppers – cut side up. Preheat oven to 350 degrees.

• In a large saute pan over medium heat, add the olive oil and when the oil is shimmering then add the mushrooms and cook until they have released most of their moisture – roughly 5 minutes. Then add onions, salt and pepper. Slice up tops of green peppers and add them to the pan, mixing well to combine. Saute until onions and peppers soften – roughly 3-4 minutes. Remove from heat and let sit for a minute. Add beef to mixture and stir, allow to sit for another minute then add the cheese and garlic powder stirring to combine.

• Using a tongs, stuff each pepper full with the mixture – you will have just enough. Cover with lid and place into the oven for 45 minutes. Remove lid and place a slice of provolone on top of each pepper and place back into oven without the lid. Bake for 5 more minutes. Remove from oven and allow peppers to rest for fifteen minutes before serving. Enjoy!

Recipe Credit: http://www.rosssveback.com/philly-cheese-steak-stuffed-peppers/

Micki’s Spicy Bread & Butter Pickles (Refrigerator)

This is my personal recipe I have came up with through trial and error over the last few years. You can reduce the amount of sugar, this is to our personal taste and what the office men love where my husband works.

Ingredients:

• 4 Pounds Sliced Cucumbers (About two gallon size freezer bags full)
• 1 Whole Vidalia Onion
• 1/4 Cup Salt
• 3/4 Cup Water
• 4 Cups Sugar
• 1 Cup Apple Cider Vinegar
• 1 Cup White Vinegar
• 6 Jalapenos (For a mild kick)

Directions:

• Cut four pounds of cucumbers. Slice or Chunk.
  ( I prefer chunks, husband prefers slices, your choice!)
• Peel and Slice one whole onion
  (I cut in half then slice it up)
• Combine Cucumbers, Onions, Salt & Water in a covered  bowl. Gently Shake to get all ingredients mixed up.
• Let stand at room temperature for 2 hours.
  (DO NOT skip this step)
• In a separate bowl combine vinegar’s and Sugar, Stir well until dissolved.
• After two hours of cucumbers soaking in water (DO NOT DRAIN) Add cut up Jalapenos to the cucumbers.
  (I HIGHLY recommend when cutting Jalapenos, WEAR GLOVES!)
• Add Sugar Mixture to Cucumbers, replace lid, and shake to mix well.
• Refrigerate right away, they are ready to eat after two days!

Enjoy! They will last in the fridge for a month or frozen in Freezer bags for up to 3 months.