3 eggs
2 c. sugar
3/4 c. butter, softened
2 t. vanilla
2 c. plain flour
12 oz. fresh cranberries
Preheat oven to 350. Beat eggs with mixer until slightly thickened, about 7 minutes. Add butter and vanilla. Beat 2 minutes. Stir in flour until combined. Add cranberries, folding in gently. Spread in sprayed 9x13 pan. Bake 45-50 minutes, until lightly browned, and toothpick comes out clean. Cool completely before cutting into small pieces.
32-46 oz. jar of dill pickles (whole or spears)
2 1/2-3 c. sugar (depending on how sweet you want your pickles)
1/2-1 c. vinegar (apple cider or white)
Drain the juice from the pickles. Slice pickles into thick rounds, chips, or smaller chunks. Place back in jar. Pour the sugar and vinegar straight into the jar with the pickles. Screw the lid on tight. Shake the jar vigorously. Set on counter at room temperature for a few hours. Turn it periodically so the sugar dissolves into syrup. Move the jar to the refrigerator. Marinate for 3-7 days, shaking the jar every day.
*a heaping Tablespoon of pickling spice, a pinch of red pepper flakes, a few cloves of garlic, or a dash of hot sauce, may be added if desired.
2-3 eggs
milk, just a little
cheese, your choice, shredded or sliced
butter
Combine eggs, (out of shell of course) and milk until the right consistency. Place a pat of butter in skillet set to medium until melted. Add eggs mixture. Cook eggs until starting to set up, then add cheese. Use a spatula/scraper to stir (scramble) eggs until cheese is all melted. Pour onto plate to serve.
*Be sure to watch closely as they cook quickly and will burn.
