Dried Strawberries

Seriously delicious and sooooo easy you won't believe me.

Dehydrated Strawberries!

So step 1: Wash then Cut up strawberries into slices. Mine were about 1/4"-3/8" thick.

Step 2: put on tray on dehyradator and go. Mine took 6-8 hours at 135 degrees F.

If you don't have a dehyradator, there is no reason why you couldn't do this in the oven at the same temp.

And voila, dried Strawberries. Yummy. They are actually sweeter dried. The healthiest twizzler taste you can get!

Turkey Spinach Sandwich

Turkey Spinach Wrap/Sandwich

 Ingredients:

8 cooked Turkey Meatball (I used frozen store bought ones)

3 tsp butter

1 small diced onion

10 oz bag frozen chopped spinach (thawed and squeezed dry)

1 tsp garlic powder

1 cup shred cheese (I used Monterey Jack)

4 pitas/wraps whatever you want to use



I put the spinach in a paper towel or a kitchen towel to squeeze all of the water out



Melt butter in skillet. Add onion. Cook until onions are soft. Add spinach and garlic. Cook and additional 2 mins



Cut meatballs into small chunks. Add to skillet. Stir until meatballs are warm.
Stir in Cheese and cook until cheese is melted.



Put into your favorite bread or wrap and eat :)

 If you like mushroms, you could add 2 cups of fresh sliced mushrooms to this. (I personally don't eat them)

I would also serve this with some salsa. Mmmmmm

Christmas Cinnamon Pickles

Okay so a start to the new year, a new recipe. This is a personal favorite sneaky recipe of mine from the holidays.
This recipe is enough for 1 jar because I like to do thing in small batches :)

Cinnamon Christmas Pickles

INGREDIENTS:

1-1/2 ounces large cucumbers

1/2 teaspoon pickling lime (calcium hydroxide)

1/8 teaspoon red food coloring

1/8 teaspoon powdered alum

1/2 teaspoon distilled white vinegar

1 tablespoon and 1-1/4 teaspoons white sugar

1-1/4 teaspoons distilled white vinegar

1-1/4 teaspoons water

1/2 teaspoon cinnamon red hot candies

1/8 cinnamon stick

RECIPE:

Peel cucumbers. Cut the cucumber into 1/4 inch circles and remove seeds (this is totally optional, feel free to cut up however you want) and place into a glass or ceramic crock. Dissolve the pickling lime in about 1 cup of room temperature water, pour over the cucumbers, then add additional water until the cucumbers are covered by 1/2 inch. Let stand at room temperature 24 hours.

         Peeled and deseeded                                                                         Not peeled/deseeded

(look you can pass these off as apples)                                                           (clearly a pickle)

Drain the cucumbers and rinse well with cold water. Place into a large stockpot, and cover with cold water. Allow to stand for 3 hours, then drain and rinse again.

Return the cucumbers to the pot, add the food coloring, alum, 1/2 tsp vinegar, and enough water to cover by 1/2 inch. Bring to a boil over high heat, then reduce heat to a simmer, and cook 2 hours. Once the cucumbers have cooked for 2 hours, drain and allow to cool a bit before placing into the glass or ceramic jar.

Stir together sugar, 1 1/4 tsp cups vinegar, 1 1/4 tsp water, cinnamon red hot candies, and cinnamon sticks in a saucepan over medium heat until the sugar and candies dissolve. Pour this mixture over the warm cucumbers, cover, and let stand overnight.

Pack pickles into pint jar, and process in a hot water bath for 15 to 20 minutes. Refrigerate jars if it does not seal.

(you can see that this batch I didn't remove the seeds/peel. They don't bother me and I was eating them, so knew they were pickles. If you are tricking other people to think it's cinnamon apples you should peel and deseed)