Recipes to Share, Among Other Things...

This is a busy week in the Fastenau Household. I am diligently working on a slideshow presentation for my nephews’ graduation. Yes, two of them, actually they are my great nephews. Their dad, Jim, is only seven years younger than me, so I was more like a big sister to him than his aunt. And we were always pretty close. It is really kinda strange Jim’s oldest son, Kyle, is seven years younger than my daughter, and they are also pretty close.

Ok, back to my story, I am putting together a slideshow with 285 pictures and several songs. Their mom wants to play it at their graduation party. I have a new program, and let’s just say it is smarter than I am. But, with God’s help I will get this done. They graduate a week from Friday, but we are Arkansas bound again at the end of this week. Decoration is at the cemetery where Mom and Dad are buried this Sunday. So yes I have limited time, lol. And no I did not procrastinate with this! Geesh! I have been working with it right along. Anyway pray for me please! lolol

Now, on to the good stuff! Several of you requested the Fire and Ice Pickles that I mentioned in an earlier post. Also I am including a recipe out of my Country Woman magazine. Stephen Munro of Beaver Bank, Nova Scotia contributed it. Patt made them the other night, and ohhhh they were soo good! So enjoy ladies and men, we did!

FIRE AND ICE PICKLES

1 – 32 oz sliced dill pickles
2 cups sugar
2 Tblsp Louisiana Hot Sauce
2 tsp crushed red pepper
2 – 3 cloves of garlic

Drain pickles (save your jar). Put pickles into a bowl. Add sugar, hot sauce and crushed pepper. Stir frequently for 2 hours. This will make the juice for the new pickles. Place in jar with 2 – 3 cloves of garlic. Refrigerate for 1 week before eating (Good Luck!).

You can buy whole dill pickles and slice them yourself. And you can cut back on the hot stuff if you prefer. I have fixed them both ways and we prefer the original recipe.

Also, you do not have to wait a week to eat them. We start eating on them the day I make them. They are too good not too. ENJOY!

***Added Note to Pickles. Do not save the original juice, just pour it out.**


HEAVENLY FILLED STRAWBERRIES

1 lb fresh strawberries
2 pkg (one 8 oz and one 3 oz) cream cheese, softened
½ cup confectioners’ sugar
¼ tsp almond extract
Grated chocolate

1. Remove stems from strawberries; cut a deep X in the tip of each berry, being careful not to cut to deep. Gently spread berries open.
2. In a small bowl, beat the cream cheese, sugar and extract until light and fluffy. Pipe or spoon about 2 tsp into each berry; sprinkle with chocolate. Chill until serving. Yield: about 3-dozen.

Note: You can also use a plastic bag to put your cheese mixture in the berry. Place it in the bag and cut the tip off one of the corners and carefully squeeze into berry.


Hope you had a wonderful Mother’s Day! At 8:45 a.m. my phone rang, and there was a little girl saying, “Hi Granny, Happy Mother’s Day! I love you.” I mean how much better can you get?


“In my Father’s house are many mansions: if it were not so, I would have told you. I go to prepare a place for you. And if I go and prepare a place for you, I will come again, and receive you unto myself; that where I am, there ye may be also.” John 14:2-3