Friday, October 21, 2011

velvetta pasghetti

(your probably looking at this photo thinking what the heck.. well i didn't take the picture the night i made the dish i took leftovers to the office the next day and then realized i hadn't taken a photo and well took one at work with my corelle plate ha)

i realized i fibbed before.. well not fibbed i was incorrect.. when i stated i would only eat about 6 things because i forgot a few that i would eat one being velvetta spaghetti.. ohh how i loved velvetta spaghetti.. my grandpa aka daddybob would make it for us kids when we would stay the night. sadly my grandpa passed away when i was in 6th grade.. :( so as a treat my mom would make us velvetta spaghetti in his honor.

of course shelby doesn't like it because it's "processed" cheese.. and since i am the one that raised the cheese snob i have to live with it.. now i actually hadn't made it in years.. probably 8 or 9 and not sure what got into me this time but i had a hankering for it and had to have it.. i sent pete to the store and he came back with the wrong ingredients and guess what it tasted wonderful.. he bought the mexican velvetta.. i liked the mexican flavors in it .. definitely a home run and a simple meal to make on a night when you don't have much time.. it's super easy, very filling and with a side salad and crusty bread makes a wonderful meal.. this time i added cut up cooked chicken because pete is a meat guy and doesn't think meals are meals without some form of meat.. i actually picked my chicken out.. because i didn't like it.. ha when i was a kid i couldn't say spaghetti or funeral not sure why but still can't say either one very well..

velvetta pasghetti
prep time: 5 minutes
cooking time: 45 minutes
serving: 4


1 package of spaghetti, cooked according to package directions
1 block of velvetta cheese, diced into chunks, we used mexican this time around
1 can of diced tomatoes, (mexican would be good or if not using the mexican cheese the italian tomatoes would be ideal)
2 cups cooked diced chicken, chicken from the deli would be just fine
salt and pepper
(i sprinkled a little cayenne on mine for a little kick)

cook your pasta according to package, drain and put in a casserole dish that's been sprayed with pam.. add your tomatoes, cheese and chicken.. toss with pasta to incorporate everything.. cover and bake in a 350 degree (f) oven for 30 minutes.. remove cover and stir to make sure all the creamy gooey cheese is over everything.. bake another 10-15 minutes uncovered.. scoop a healthy amount on to your plate.. salt and pepper.. and your done.. that's it easy peasy lemon squeezie!!

Thursday, October 20, 2011

sloppy joe's and some truths about blogging..

augh boy is this picture way over exposed :(

well i blew it and meant to post my take my word for it wdnesday and i totally ran out of time yesterday, i will post next week.. so today i am posting a family favorite (well everyone but shell she never liked normal kid food ha) its very easy to make and last night got made at the last minute.. since i work full time i try and always have my meals planned out and jake and sam usually come on wednesdays but since it was the first game of the world series jake wanted to stay home and watch it with his buddies so rather than make the fajita's i am making for them (i always buy double what i buy for just shell, pete and i when jake and sam come over) i defrosted some ground turkey.. chopped up and sauteed onion, bell pepper and garlic.. then threw in the turkey, paprika, salt, pepper and cayenne.. then added tomato paste, brown sugar and chicken broth.. it came out delightful..

now regarding blogging and some truths i have realized.. first off i have said it before i am not a "blogger" per say.. i am merely someone who wants to keep track of food i make, share recipes and ideas with family and friends.. some lucky folks have made blogging a full or part time job and this what they do to literally feed their family and i think that is amazing and lucky if it can happen.. now i enjoy reading and cruising recipes blogs as much as anyone else and i have noticed there are several different types of bloggers.. some like me who just want to share their recipes.. and if the picture turns out yay if not oh well.. some who i have no idea how they have the time and energy to take the step by step photos that they do.. but i am grateful to them and their wonderful blogs some of those recipes have truly come in handy.. but some i have found to be a bit snooty or rather snobby.. everything must be homemade, nothing is pre boxed or from a can or jar (hey i have a full time job and enjoy going places on the weekends and while when i do have the time i love to make certain things from scratch that is not the norm and canned or jarred sauces, soups, etc.. some actually are pretty darn good) and from what i can tell they have perfect houses, husbands, kids, make their own clothes, never make a bad meal and everything is rainbows and skittles, i suppose.. that must be exhausting.. well you won't get that here.. ha ha my house is 90% of the time a disaster.. i make some horrible meals.. like seriously jake or shell will look at me and say what where you thinking, gotta love kids and their honesty.. while i do believe my family is wonderful they are by no means perfect and i wouldn't want them to be.. ya know.. to much pressure.. your probably wondering why am i writing this or you have stopped reading saying well robin has lost it *again* .. the reason is if you ever feel like i think i am the most amazing cook or i start to get to big for my britches or i gush on how wonderful my family is and how amazing my life is.. you have permission to kick me square in the butt and hard!! tell me to get over myself and move on.. so basically i enjoy cooking, always have and writing a blog didn't start that and won't end if i were to stop writing this blog..the blog doesn't define my cooking my cooking defines it... make sense? ok i am done now.. on to the recipe..and i promise this won't be a typical type post nor will i use this forum for my own, sometimes distorted views.. *giggle*

(I think this picture makes the sandwich look like a clam.. he he )

super quick and easy sloppy joes

prep time: 15 minutes
cooking time: 30-45 minutes
servings: 4


1 lb ground turkey (or ground beef)
olive oil
1 small onion, diced
1 small red pepper, diced (any color will do)
2 garlic cloves, minced
1/2 tblsp. smokey paprika
1 tsp. cayenne
salt and pepper to taste
1/2 tblsp. of light brown sugar
1 can of tomato paste
1 cup of chicken broth

2 swirls around a medium size pan with olive oil, over medium high heat cook onions.. add salt.. cook for about 3 minutes.. add peppers.. cook another 2 minutes then add garlic.. cook until all the veggies are soft.. approx. another 5 minutes.. add turkey and cook until brown and crumbly.. add paprika, cayenne, salt and pepper.. add brown sugar, tomato paste and chicken broth.. cook until all is incorporated and heated all the way through.. about another 15 minutes.. serve on fresh buns with a slice of onion.. (pete always adds cheese too)

Tuesday, October 18, 2011


happy tuesday!! starting the second week in november i will be doing a feature called under cover.. (why the middle of november? we are going camping at the beach in about a week then after that is my nieces wedding.. so my brain and my free time are occupied until then.. ha) haven't we all received our favorite food magazine in the mail and it's awesome photo on the front and think.. hmm i want to make that, i will make that, mine will look just like that.. well i am going to attempt just that.. i have several cook books and magazines to choose from.. here are just a few..

 (your probably wondering what the heck are they in.. it's an antique ice box.. it was my grandma mommabells.. i use it to store cook books and magazines)

i might have pete pick or shell we will see.. and i am not sure how often i will do it i am going to try for twice a month.. i will tell you my thoughts on how easy the recipe was, if i would change anything.. if i would make it again.. and compare the photo's.. etc.. i am also going to start a feature once a week on tuesdays called tip/trick tuesdays.. i will post either tips or tricks i have learned over the years.. or one from my grandmother's book she made which has awesome hints and advise or maybe a few from all my magazines and books.. so make sure to check back in november!!

Monday, October 17, 2011

chicken and dumplings..

as soon as the weather starts to get cooler, yes we were in the upper 80's this past weekend.. brrr i need a parka.. ha.. anyway when it does start to get cooler i feel the need to start making stick to your ribs comfort food and chicken and dumplings is an old time family favorite and one of my go to recipes for fall and winter.. splash on some tobasco and it warms up your tummy right away.. my mom has been making this since i was little so no clue where she got her recipe from and over the past 26 years i've been making it i have tweaked it to fit my family and their tastes.. etc.. it's not hard to make just time consuming.. so this is reserved in our family for sunday supper..

prep time: 20  minutes
cook time:  1 1/2 hours
servings:     6-8


for the chicken

1 large fryer chicken, neck and gizzards removed
1 onions, diced large
3 carrots, peeled and diced large
3 celery stalks, diced large
1 large can of chicken broth (if it doesn't cover your chicken and veggies add water until it does)
salt and pepper


1 can of refrigerator biscuits

put all the chicken ingredients in a large stock pot or dutch oven.. bring to a boil then reduce heat to a simmer for about 1 hour (your chicken should be falling off the bone).. once chicken is cooked, remove from heat.. remove chicken from pot to a medium bowl and allow to cool.. pour your chicken broth through a strainer and discard veggies.. put your pot with broth back on the stove medium low heat.. meanwhile remove your chicken from the bone and shred.. disgarding bones and skin.. add chicken back to broth.. salt and pepper.. for your biscuits remove from can and roll out each biscuit onto a floured surface about 1/4 of an inch thick.. using a pizza cutter or sharp knife cut dough into rectangles.. bring your broth up to a boil and drop in dumplings and cover and cook for 5 minutes.. reduce heat to low and cook approximately 20 more minutes or longer.. it will thicken up.. taste and see if you need more salt but i definately add more pepper a generous amount actually.. (just love pepper) sprinkle with parsley as a garnish if you want.. in a pinch i have made this and used flour tortillas as my dumplings..

Thursday, October 13, 2011

tina tomatoes ~n~ eggs

i have known tina for over 20 years.. she and her husband lo were our neighbors in our second house.. we met i believe july 10, 1990.. wow along time.. and over the course of our 20 year friendship she has inspired so many of my recipes.. she has introduced me to spices and things i never knew about.. so i have a few recipes named after her because she inspired them.. they have morphed alot from the original recipe she initially gave me, but nonetheless they originated from something yummy she made and inspired me to duplicate!!  now tina and lo are our buffalo wild wing friday night companions.. our let's load the boat up and go to the lake for a weekend buddies.. and it's fall must be camping season friends.. (yeah we do alot with them ha) a few years ago we went camping at the glamis dunes.. and while we always bring our own food we usually just set it out on a table and everyone picks and eats whatever they want.. (which oddly enough we did as neighbors.. we had a picnic table in our front yards and she would call and say is your dinner ready.. yep.. so is ours meet you out front and we would eat our dinners out front the kids would eat anything they wanted and after dinner we would sit and talk and the kids would play..) ohh yeah back to glamis so anyway she made this breakfast that smelled divine and put my family in ahhh.. she had breakfast meats and tomatoes slowed cook down to a rich thick sauce and eggs and they ate it with toast.. now since then i have been known to to make mine with spicy pork bulk breakfast sausage.. i've made it with bacon and even once with salami.. anyway you do it its wonderful.. today however i did just tomatoes and spices.. and then added eggs.. i served it with a side of heated flour tortillas..

prep time: 5  minutes
cook time:  1 hour
servings:     3 (you could easily make this for 4 just add 2 more eggs)


2 cans of diced garlic and olive oil tomatoes  (it's what i had in the cabinet but whatever you like will work)
olive oil
italian spices
salt and pepper
6 eggs (or 8 if making it for 4)
flour tortillas

take your dutch oven or whatever pot that can go in your oven.. twice around the pan with olive oil open your cans of tomatoes and pour in.. heat to medium low and cook for about a 1/2 an hour.. stirring occasionally.. what your looking for is the liquid to evaporate.. add italian spices.. i did basil, oregano and thyme this time.. salt and pepper let simmer on medium low another 15 or so minutes.. when it starts to get thick and most of the liquid is gone is what your looking for .. heat your oven to 350 degrees (f).. crack your eggs into the tomatoes.. like sunny side up eggs.. then put in the oven for another 15 minutes or so.. you want the white part to be cooked all the way through.. now if you like your eggs cooked a little hard then by all means cook them to your liking.. let sit for about 3-5 minutes (it's super hot) scoop onto your plate take your heated flour tortilla and dig/dip in.. super yummy.. i add crushed red pepper to mine and pete adds tobasco to his.. there are no rules.. :) just enjoy!!

Wednesday, October 12, 2011

take my word for it wednesday.. this stuff is good..

despite the funky photo.. this stuff was good good..

i am not an ice cream fan.. pete is a "fan"atic of ice cream.. i like it, i enjoy it, but do i crave it and plan things around getting it.. umm no.. but pete does.. ha.. so much so that he has his own bowl made for him by sam that says pete's ice cream bowl.. and the other day on his b day he came in and said guess what sam got me and i said a dairy queen gift card and he said no a blizzard.. for those that know us i don't atually listen all the time to pete which makes for interesting conversations case in point i heard lizard.. so i repleid why in the world did she get that and what in the heck tarnation (no i didn't say tarnation but this a family friendly blog he he ) are you going to do with that.. and he looked at me like i was crazy and said umm eat it.. and i replied with what? what? you can eat them?? so for the next few minutes we were both extremely confused.. but on to why i made this yummy stuff right here..

years ago i got an ice cream maker for christmas.. and well i used it a few times..i had a cabinet in the garage that i thought was for me to put things in that i didin't use often but wanted to keep for the times that i did use them.. well pete had another idea for what the cabinet was.. he assumed if i put it out in the garage i must not ever plan on using any of these items again and well they needed to be donated.. sooo goodbye ice cream maker, electric skillet and pressure cooker to name a few things i no longer have but once enjoyed using..the other day i actually was wanting home made ice cream.. but what to do without an ice cream maker?? i had a recipe from forever ago i don't know where i printed it from and i googled it and couldn't find it.. when i find the original recipe author i will update my post.. but if i were to pick a favorite ice cream i have two.. chocolate chip and orange sherbert ( i know its not an ice cream per say) and i love to pour chocolate sauce over my orange sherbert.. umm helllllooo super yummy..

no machine chocolate ice cream with a hint of orange

prep time: 10 minutes
freeze time: 12 -24 hours
servings: 4


1 can of evaporated milk
1 can of sweetened condensed milk
1 cup 1/2 and 1/2
1 tblsp. unsweetended cocoa
1/4 cup mini chocolate chips
zest of one orange

combine all ingredients pour in a medium container.. put plastic wrap directly over the ice cream then add the lid to whatever container your using.. freeze for 12 to 24 hours..

Tuesday, October 11, 2011

spicy tomato peach jam

so i was cruising one of my favorite recipe blogs.. love & olive oil and found this amazing recipe spicy tomato peach jam.. and knew i had to make it.. i had peaches from my bountiful basket and plenty of tomatoes and my love for any thing sweet and spicy.. my only hesitation was the use of pectin and "canning" the jam.. so i didn't do it that way i changed it up.. ha and it was yummy and sweet and jelly like.. it will only last about 3 weeks in my fridge but let me tell you no it won't..i totally plan on making a grilled cheese sandwich with this and i already made a healthy dent in it with crackers.. it's really good. you should make it!! like now! (i altered my recipe because i only wanted to make one jar... since it won't keep but i will make it again and again and again..)

spicy peach and tomato jam

prep time: 10  minutes
cook time:  30- 45 minutes
servings:     1 half pint jar


2 roma tomatoes, peeled and chopped
1 large peach, peeled and chopped
2 hot red peppers (i used what i had growing in my garden), chopped fine
juice from 1/2 a lemon
zest from 1/2 a lemon
1/2- 3/4 cup sugar (depending on how sweet you like things..)

in a medium sauce pan, combine sugar, chopped/peeled tomatoes, peaches, peppers, lemon juice and zest.  bring to a boil over medium-low heat reduce to low and simmer for about 30 - 45 minutes.. breaking down the tomatoes and peaches.. i used the back of spoon to "mash" them towards the end.. make sure to stir regularly.. it will start to become thick and jelly like.. when done ladle into a jelly jar.. :) and refrigerate for about 12 hours before using.. and then enjoy.. if you make it tell me what clever way you used it... remember its only good for about 3 weeks..

Monday, October 10, 2011

{45 by 45} eggs benny

yesterday i woke up feeling blue about my grandpa passing.. but feeling somewhat inspired by the beautiful day so i decided to cross off not one but two off my 45 by 45 (which has been sadly neglected of late) by making eggs benedict and poaching my very first egg.. yay me.. and let me tell you the hollandaise was creamy, lemony, rich and simply wonderful!! this is what sunday mornings are all about.. sit on the patio with a lucious breakfast.. all i needed was a mimosa.. *snapping fingers darn* i had champage i could have had one.. oh well a good reason to make this again.. he he

crab eggs benny

the picture above is crab eggs benedict.. i had left over crab legs from my simply amazing dinner the other night (more on that dinner this wednesday) so shell asked if she could have crab legs on hers.. now pete and i had the canadian bacon and it was yummy too.  i googled the recipe and came up with tons i mean tons so i really can't credit any specific blog for the recipe but if you google you will see there are great ones out there and each person puts their little spin on it... the only thing i noticed that was really different per blog was the amount of butter for the hollandaise and on how to poach an egg.. i did use smitten kitchen's how to on poaching my egg and they turned out perfect!! thank you kindly!!

eggs benedict

prep time: 15  minutes
cook time:  10 minutes
servings:     2


4 peices of canadian bacon (or crag legs or lobter tail yumm)
parsley for garnish
4 eggs, poached.. how to found here..
2 split english muffins, toasted

blender hollandaise

1 stick of unsalted butter, melted
3 egg yolks
1 tbsp. lemon juice
zest of 1/2 of a lemon
1/2 tsp. salt
dash of cayenne (or 2 or 3)

heat a medium skillet on medium low heat, cook canadian bacon.  slowly fry, turning every so often.. you want the bacon to kinda be brown on both sides..remove bacon from skillet and set on a paper towel.. now it's time to make your hollandaise.. melt your butter in a pot over medium low heat.. while it's melting put the 3 yolks in the blender..blend on low for about 30 seconds.. keep blender on low remove the small opening cover on top of your blender and slowly drizzle in melted butter all the while keeping the blender on low.. once all the butter is in add the lemon juice and zest and blend for about 10 seconds then add salt and cayenne.. blend again for about 10 more seconds (you can either leave in the blender or put in small pot and keep it on low low.. if it starts to thicken up add a smidge of cold water but not much!!!) now it's time to poach your eggs and my suggestion is if you don't know how check out the site referenced above.. :) while your eggs are poaching toast your english muffin.. to assemble take your toasted english muffin and start with the canadian bacon.. then add your perfectly poached egg then pour some hollandiase over and sprinkle with parsley.. (i added a few dashes of tobasco to mine also)

Sunday, October 9, 2011

goodbye grandmommy and pop

sadly my grandfather aka pop could no longer live without his beloved arabell aka grandmommy and he passed at 10:32 a.m. October 8, 2011, nearly 3 months since she left us.. her tibute here....he was surrounded by his family.. he is at peace now and with my grandmother whom he was married to for 76 years.. my grandfather was 97..

Donald C. Brown
Born: April 14, 1914
Died: October 8, 2011

Grandmommy and Pop in 2005

I have updated Grandmommy's recipes with some of her favorites.. Grandmommy's Recipes

Friday, October 7, 2011

friday night hippie roll

when my husband and i were first married ohh a million years ago.. well ok 26 to be exact this month.. we were on a budget.. i was a full time student and had a full time job as a runner for a law firm.. he had only worked at his job for about a year.. (which he just celebrated his 27 year anniversary at yay pete) we had just bought our first house and well after all the expenses and what nots we had about 10 bucks at the end of each week for "entertainment".. which most weekends meant a 12 pack of beer and a bag of pistachios.. ohh how i remember those weekends.. very good weekends.. let me tell ya.. after about a year or so of marriage and a couple of raises each we could actually go out or order out on friday nights.. now we had probably 20 bucks to spend ha.. so there was a little place by our house called enzo's.. we loooooooooved this place.. and they had a sandwich called the hippie roll.. (italian sausage, green peppers, onions and very little cheese and no sauce) we both loved it.. we would order one and an order of garlic knots to go and be out the door still with 10 bucks of budgeted entertainment fund.. well we moved from that house 21 years ago and are on our 4th and last house.. and sadly we haven't been back to enzo's since we moved.. even though it's still there.. but according to their website menu there no hippie roll on the menu anymore :/..

now last friday.. we were totally "broke".. not really but i told everyone who asked we were.. if you have followed this blog for the last three weeks then you know i had been without air.. yes no air and it was still in the 90's outside.. i was not a happy camper.. well finally the air conditioning man determined i believe your air conditioner is dead.. umm ya think?? now what.. well you need a new one.. well that's ok we have home warranty insurance.. well yes you do but your cost is still $1,600.00.. ARE YOU BLEEPING KIDDING ME?? so anyway.. after a few terrifying moments the a/c was ordered.. and for dinner that night i told pete i am making dinner.. *sigh* we aren't going out, you see it was friday and we were kidless and we were going to our favorite place in boulder city, which we haven't been to in forever..  :*( silly stupid air conditioner.. **kicken the darn thing.. youchhhhhhhhhhhhhhhhhhhh..** ok nevermind back to my dinner.. i had a package of pre made pizza dough in the freezer.. i had sweet italian sauage in the freezer.. hmm i'm liking this.. i had green peppers and onions from my bountiful basket.. i had a bag of mozzerella .. ta da..hippe roll takes me back to the days we really were broke.. in the words of the dude on a-team.. "i love it when a plan comes together.."

prep time: 15  minutes
cook time:  40 minutes
servings:     4


1 lb. pre-made pizza dough (i only had garlic herb flavored and not authentic to the original sandwich, i would have preferred plain dough)
1 package of sweet italian sausage, diced (hot or mild would be good here i just remember the original hippie roll had sweet)
1 onions, chopped, (again sliced would be ok but the original had chopped)
1 green pepper, ( ha again you could use what you wanted but the original only used green and darn it i was going authentic as i could)
olive oil
very little mozzarella (now most sausage and pepper sandwiches have tons of cheese.. this one didn't and i think that might be what i liked most about it.. the simplicity of it)

over a medium high heat and using a medium saute pan use two swirls around the pan of olive oil.. add your peppers and onions.. toss in some salt.. cook until tender.. lower heat.. in another pan or the same (up to you) cook your diced up sausage until no longer pink.. take your pizza dough cut in half and over a floured cutting board roll out.. brush with olive oil, split the sausage, peppers and onions among the two rolled out pieces dough.. sprinkle with cheese and fold over like a burrito.. brush the top with a little olive oil.. place a lined baking sheet.. cook in a 375 degree(f) oven for about 7 minutes.. i over cooked mine and it was "crispy" and the original was not it was more like a stromboli. still doughy.. which i prefer..  when i do it again.. and ohh yes there will be a next time.. it was good even over cooked and with dough i didn't care for it was good.. next time we go totally authentic.. might even get a cheesy 80's movie like 16 candles and watch that while eating it.. it brought wonderful memories of our earlier days and i totally loved it man.. (oops got caught up in the moment there..)

spicy steak sandwich

i bought some thin rib eye steaks for saturday dinner and we had some left over steak so what better way to utilize it than to have a steak sandwich for lunch the next day, and this couldn't be simpler.. grilled thin rib eye with a touch of olive oil, salt and pepper.. sauteed onion and peppers.. with pepper jack cheese.. umm hellooooooooooooo it was awesome and i had enough left over to send one of these babies to work the next day with pete.. he said at least 3 people asked where he ordered from.. his reply.. my wife.. ha and it was so easy to make!!

prep time: 10  minutes
cook time:  30 minutes
servings:     4


4 thin rib eye steaks
1 red pepper, sliced
1 onion sliced,
olive oil
salt and pepper
2 tsp. crushed red pepper
4 slices of pepper jack cheese
french rolls, split

drizzle a little olive oil and salt and pepper on on your steaks.. let sit for about 15 minutes before putting on grill..  slice up your peppers and onions.. in a medium saute pan over medium heat two turns around the pan of olive oil.. add your onions and peppers.. add salt.. and saute until soft turn heat down to low and add crushed red pepper (optional) then cook for another 20 minutes.. until caramelized.. while that's cooking now take your steaks and put on a pre light grill.. medium to high heat.. they will cook up pretty fast since they are thin.. cook to your liking i like them medium rare.. no gray meat in my house.. bleeck.. but you might like it so  cook to whatever your preference is. remove steaks from grill let sit for 5 minutes.. while they are resting brush olive oil on your split french rolls and grill to golden brown.. slice steak at an angle (or you can leave the steak whole again your preference..) then start to assemble your sandwich.. steak, peppers and onions, cheese.. viola.. supper yummy..

spicy steak sandwich

Tuesday, October 4, 2011

{45 by 45} spicy bread & butter pickles and pickled pea pods...

long before snookie rolled or stumbled rather on to the scene and made pickles popular, i loved pickled.. always have.. as a child for lunch my mom would take sweet pickles wrap american cheese around it and put a tooth pick in it to hold it and that would be my lunch.. and to this day, much to shelby’s horror (because she thinks american processed cheese is the devils work) i will come home and need a snack.. not a meal just a snack so i will take a pickle and cheese and, well, be in heaven.. but my favorite kind of pickles are bread and butter and i am really loving the spicy ones lately.. I can’t always find them in the store so i’ve been known to take my jar of bread and butter pickles and add a tablespoon of crushed red pepper and let them sit for a few days and viola spicy pickles.. but in my last bountiful basket I got a bag of pickling cucumbers.. and i thought what the heck i should make my own spicy bread and butter pickles.. now partly because the whole canning process scares me.. sheesh what if i do it wrong and poison someone augh.. and mostly because i only had enough to make one large jar I opted for refrigerator pickles.. now they won’t last on a shelf for months on end, hence the name refrigerator, but they will last in the fridge for about 3-4 weeks and only takes about about 1-4 days to pickle, per say.. so I googled it (of course i just love google) got about 10 recipes...narrowed it down to about 4 and picked and chose from each what i wanted in mine..none called for the crushed red pepper but I went and added it because well i wanted them spicy, and let me tell you friend, they will put a little zip in your zing.. a bit of spice to your life.. enjoy.. (meaning these babies where hot!!)

sweet and spicy bread and butter pickles

prep time: 7  minutes
cook time:  10 minutes
servings: approx. 4 cups.. fills a 1 quart mason jar including pickles..
½ cup vinegar
½-1 cup sugar (depending on how sweet you like yours..)
¼ cup kosher salt
1 tsp turmeric (all the recipes called for it I didn’t have so I didn’t use it)
1 tsp. celery seed
i used about a ½ tblsp. of pickling spice
1 tblsp. of crushed red pepper and yes they are hot!! (so use less of you want or eliminate all together)
1 lb. small cucumbers, sliced *pickling cucumbers work best* 
1 sweet onion, sliced
In a medium pot add everything but cucumbers and onions.. heat gently until salt and sugar are dissolved.. remove from heat and cool.. slice your cucumbers and onions.. for the cucs i used a mandolin.. now place your onions and cucumbers in a large mason jar.. pour cooled syrupy mixture over cucs and onions.. place jar in the fridge for 24 hours.. you can start sampling after that but for the best pickles wait about 4 days.. (I had left over syrup mixture so i put some pea pods in a mason jar and poured the remaining syrup.. super yummy)