Skor Bar

1 cup butter

1 cup brown sugar

2 cups chocolate chips

30 crackers (saltines or graham wafer)

Line a well greased cookie sheet with crackers or line a cookie sheet with foil and spray with cooking spray.

Melt 1cup butter, add 1cup brown sugar and whisk until well mixed.

Pour sugar mixture over crackers and bake at 350 F for 8-10 minutes.

Remove from oven and sprinkle chocolate chips over top of crackers.

Return to oven for 1 minute.

Spread chocolate over crackers.

Let cool for 5 minutes and place in freezer for 1 hour.

Peanut butter Cookies

This is my favoutite recipe for peanut butter cookies

2/3 cup Peanut Butter
1/2 cup Margarine

1/2 cup granulated sugar

2/3 cup lightly packed brown sugar
1 egg
1 tsp vanilla 5mL

1 1/4 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt

1. In bowl, cream together Peanut Butter, margarine, sugars, egg and vanilla until light and fluffy.
2. Combine flour, baking soda and salt; stir into peanut butter mixture.
3. Shape into 1 inch (2.5 cm) balls and place on ungreased baking sheets. Flatten with fork.
4. Bake at 350 F (180 C) 10 minutes or until lightly browned. Cool on rack.

*Bread & Butter Pickles

*4 qts. thinly sliced cucumber (about 5 lbs.). I use the small dill sized cukes
6 med. onion, sliced (about 2 lbs)
1/2 cup of salt
Put cukes, onion & salt in ice water for 3 hours.
Drain. In large pot
put: 5 cups white sugar
5 cups vinegar
2 1/2 tablespoons mustard seed
2 1/2 teaspoons celery seed
1 1/2 teaspoons turmeric
Bring this mixture to a boil; add drained cucumber & bring to a boil again. Bottle while hot into sterilized jars

Enjoy!!!
From Cindy's Kitchen

Salsa

This recipe is a favourite of mine, it's from From Cindy's Kitchen


 ( my son-in-law Mike's Mom)

2 qt tomato - diced
 2 lg green pepper
 2 lg. red pepper
1 red onion & 1 reg. onion
4 stalks of celery
13 oz. can tomato paste
4 jalapeno peppers - you can add heat to taste.
1/2 cup vinegar
1/2 cup brown sugar
salt & pepper to taste
7 - 8 dashes of tabasco sauce
You can dice your veggies as big or as small as you like.
That's the time consuming part!!! The rest is easy.

 Boil everything for about an hour or until you have the desired
 consistency you like. Every batch is different depending on how juicy
 all the veggies are. Bottle while hot & you are all set.

Picture soon!!!

Green Tomato Chow Chow

If you go for a walk this time of year anywhere on the Island, you will most likely smell the aroma of Chow- chow and Mustard pickles in the air,

Green Tomato Chow Chow
7 lbs. green tomatoes, sliced thinly.
5 medium onions, peeled and sliced thinly .
1/2 c. pickling salt.
**********
4 c.vinegar.
4 c. sugar.
1 teaspoon cinnamon.
1/2 teaspoon ginger
1/4 c. mixed pickling spice tied in a cheesecloth bag.
************
Combine the vegetables and salt in a large bowl. Mix well. Cover and let stand overnight.

The next day, drain the vegetables in a colander, pressing out excess moisture. Set aside.

 Combine 4 c.vinegar. 4 c. sugar. 1 teaspoon cinnamon 1/2 teaspoon ginger in a large pot.

Bring to a boil over medium-high heat. Simmer for 15 minutes. Add the drained vegetables and add the spice bag. Once the mixture returns to a boil, reduce the heat to medium and simmer for 30 minutes, stirring often. Remove from the heat; discard the spice bag. Spoon into hot, sterilized jars, leaving 1/2 inch head space. Release the air bubbles. Wipe the rims clean. Seal according to manufacturer's directions. Process the jars in a boiling water bath for 15 minutes.

Processing

Make sure water in canner is boiling.*Place jars in canning rack, then place rack in canner while water is boiling.

** Place jars far enough apart to allow for circulation of water around jars. Water should be 1 to 2 inches over the tops of the jars when boiling.Begin timing for processing as soon as the water returns to a rolling boil.The canner should be covered during processing. The hot boiling water should cover the tops of the jars during the entire processing time.After processing time is completed, remove hot jars and place on a towel or rack to cool. Keep jars out of drafts. DO NOT TURN JARS UPSIDE DOWN. When jars have cooled, check for sealing.

rice krispie squares

I'm sure everyone has made these before The Original recipe, but here's an easier way and without the mess, made in the microwave.
1/4 cup butter
1 pkg(about 40) regular marshmallows or 5 cups miniature
1/2 tspvanilla extract (optional)
6 cups RICE KRISPIES* cereal
In a large microwave safe bowl, heat Butter and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir in vanilla. Stir in KELLOGG'S* RICE KRISPIES* cereal until well coated. Using lightly buttered spatula, press into buttered 3.5 L (13 x 9") pan.

Allow mixture to cool slightly. Cut into bars.

Strawberry Shortcake

2 cups flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 egg, well beaten
6 tablespoons cold butter
1/3 cup milk

4 cups fresh strawberries,
3/4 cup sugar
whipped cream

Combine flour, sugar, baking powder, salt. Sift. Work in butter with pastry blender add egg and milk. Mix just until dough is moist. Turn dough into a floured surface knead lightly 8 times or so. roll out and cut with a large biscuit cutter. Bake for about 12 to 15 minutes in a 400° oven, or until golden brown.
Prepare strawberries an hour or two before serving. Rinse, hull, and slice 1 quart of fresh strawberries, leaving 8 to 12 whole for garnishing. Place the sliced berries in a bowl; add 3/4 cup sugar and let stand for at least 1 hour at room temperature.
Put layers together with strawberries and their juice between the layers and on top. Garnish with several whole berries and serve with whipped cream.