Sweet & Spicy Pickles
1 jar of dill pickles, drained (reserve ½ cup of pickle juice)
1 cup pickled hot jalapenos or to taste
1 cup vinegar
¾ cup sugar
¼ cup water
Put the vinegar, sugar and water in a saucepan and bring to a boil. Remove from heat. After draining the pickles and reserving the juice, put about ¼ cup to ½ cup of pickled jalapenos into the bottom of the empty pickle jar. Cut the pickles into thick coin slices and put back into the pickle jar on top of the jalapenos. Add reserved pickle juice and the hot vinegar mixture to the jar. Add another ¼ cup to ½ cup of jalapenos to the top of the pickles. Seal the pickle jar back up, give it a nice shake and put in the refrigerator for one to three days before eating.
Teresa Gilchrist of Cloquet
Toffee Crunch Dessert
angel food cake mix
1½ cup cold milk
1 small box regular or sugar-free instant vanilla pudding mix
2 – 8-ounce cartons of Cool Whip
4 Butterfinger candy bars (2.1 ounces each), crushed
Prepare the cake mix as directed on the box and cool. Cut into small pieces. In a large bowl, whisk the milk and pudding mix together. Let stand for two minutes or until soft-set. Stir in two cups of Cool Whip and then fold in the rest. In a 9-by-13-inch pan coated with nonstick cooking spray, layer half of the cake cubes, pudding mixture and crushed candy bars. Repeat the layers. Cover and refrigerate for at least two hours before serving. Note: You can prepare this the day before you need it.
Pati Meier of Duluth