Blue Ribbon Country Canning: Pickled Vegetables Recipe - a great way to use smaller portions of garden produce to put away in your pantry. I grew up eating this, my Granny called it 'Jardinierre'.
These spicy Mexican Pickled Vegetables are like a Mexican version of Italian giardiniera and are delicious with tacos and as a condiment for any sandwich or burger. #canning #vegan #healthyrecipe #mexican #vegetables
Creamy coleslaw- I made this to go along with the crockpot bbq chicken. It is really yummy. I used more mayo and sour cream and I also added dill relish and omitted the celery salt. Oh and I used less sugar.
Speed-pickling red cabbage is the best way to preserve its nutritional value. Try my easy and delicious pickled red cabbage recipe!
The ultimate dessert for anyone that loves OREO cookies! A thick OREO crust, creamy OREO no-bake cheesecake filling, and topped with a delicious layer of chocolate. This easy, no-bake dessert is perfect for just about any occasion!
Rhubarb Banana Bread with Cardamom Glaze - this banana bread is moist, sweet with a hint of tartness and the cardamom glaze really makes this one stand out in a crowd! This is a perfect way to use up your remaining rhubarb.