Bubble, with the first recipe, after letting the pickles mix together in the fridge for two to three days, they only last about a week. With the second recipe, you cook the brine so it lasts much longer. Sorry about the confusion, I'm finding that I have to double check and spell check almost everything anymore.

Yes that second one is really good and works well for whole smaller cucumbers as well.  I prefer not cutting them.

Hmmm. I've always used English cucumbers and sliced them. I admit I haven't used the cooking recipe more than once because it's easier to use the first one and faster to come together.

I revised and corrected the first recipe to show there is no cooking and to include the author's name. 

Cinnamon Cherry Cobbler
From Taste of Home Magazine

Two Ingredients
One can (21 ounces) cherry pie filling
One tube (12.4 ounces) refrigerated cinnamon rolls with icing

Directions
Preheat oven to 375°.
Spread pie filling into a greased 8-in. square baking dish.
Separate cinnamon rolls; reserve icing.
Place rolls in baking dish, cinnamon side up.
Bake 15-20 minutes or until rolls are golden and filling is bubbly.
Spread icing over rolls.
Serve warm.

Pink Lemonade from Summer Adams

Recipe:
9 cups water
1 1/2 cups white sugar
2 cups fresh lemon juice
3/4 cup cranberry juice, chilled

Directions:
In a large pitcher, combine all ingredients and stir until sugar is completely dissolved.
Pour over ice and add lemon slice or mint for garnish and serve. Enjoy!

*Variation: To make sparkling lemonade, use club soda instead of water.  Also, you can always make a simple syrup with the sugar and water first on the stove and then mix it in with the other ingredients so that you don’t have to wait for all the sugar to dissolve.

Patricia, those buns and cherry pie filling sounds good.  That's something I can make for homemakers. when I have to bring desert

I'm thinking about that for the potluck on the 4th, Gloria!

Here's another good one from Eat* Live * &Run;

Crock Pot Pork and Apples

serves 4-6


Ingredients:

1.5 lbs pork chops

3 sliced apples {gala works nice}

1 yellow onion, thinly sliced

2 tbsp brown sugar

1 tbsp spicy mustard

salt and pepper to taste

Directions:

Place the pork chops at the bottom of your crockpot. Cover with remaining ingredients, place the top on and cook on low for about 6 hours. Season with additional salt and pepper to taste right before serving.

Time:

active time â€" 5 minutes

total time â€" 6 hours

That pork and apples crockpot recipe sounds good.  I need to get the apples to give it a try.

I often make a white gravy with or without pan drippings by mixing grease, milk, and flour along with salt and pepper. I rarely measure as it's like biscuits, a long time staple. However, I was glad to find this recipe for homemade, not from a powdered mix, brown gravy that's also easy and tastes good. I will use both homemade or boxed broth depending on time or what is in the freezer. It's from The Spruce, an ehow and home site.

What You'll Need
1/2 cup butter
1/2 cup all-purpose flour
1 clove garlic (finely minced)
4 cups cold high-quality beef broth
1/4 cup ketchup
1 teaspoon Dijon mustard
1 tablespoon ​Worcestershire sauce
Salt and black pepper to taste

How to Make It
In a saucepan, melt the butter over medium-low heat.
Add the flour and cook, stirring, for 5 minutes, until the mixture is golden-brown and smells like cooked pie crust.
Add the garlic and cook for 30 seconds.
Whisk in 1 cup of the cold beef broth and then add the ketchup, mustard, and Worcestershire sauce. Whisk until smooth. Then whisk in the remaining 3 cups beef broth.
Bring to a simmer, whisking constantly, and then reduce the heat to low and simmer for 20 minutes, stirring occasionally. Taste and season with salt and pepper.
Keep warm until ready to serve.

This was sent to me about 40 years ago from Aunt Louise, in Langdale, Ala.
                                        Five Cup Fruit Salad
                                            1 c. coconut
                                             1c. pineapple ( drained)
                                            1 sm. can Mandarin oranges (drained)
                                             1 c. sour cream
                                             1 c. to 1 1/2 small marshmallows.

Now that, Gloria sounds so good! Do you just mix it together? It sounds similar to what my mom used to make with chopped bits of jello and called ambrosia. Either way, it will probably make it onto my table soon!

This is clipped from an advert by Lennox but the fruit salad looked so good for a light meal. It is simply spinach leaves with a topping of chopped walnuts, along with a couple of blackberries, some blueberries, raspberries and a few strawberries.


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Patricia, I think I've made ambrosia but with Cool Whip instead of sour cream.  I am sure the original recipe called for Whipped Cream.  Regardless of what was used, it was delicious.

Mary Ann

Looking back, she made it in more than one way. She used heavy whipping cream with a type of fruit salad similar to Gloria's recipe and also with sour cream and jello. Both were interchangeably called ambrosia. She would make sour cream with buttermilk and half and half. 

Then she would take tangerine pieces, pineapple pieces, nuts, to mix with the sour cream. She would let molded orange or lemon or lime jello partially set and then stir & mix in the cream & fruit and put back in the fridge to stay ice cold. Unfortunately, I don't remember any amounts used or more complete instructions, but it was also delicious. 

I found this which is similar but a sweeter version. I think I would like mom's less sweet version better even if more labor-intensive than the second recipe.;

Jello Sour Cream Fruit Salad
https://www.keyingredient.com/recipes/1209865033/jello-sour-cream-fruit-salad/

PREP TIME

5
minutes

TOTAL TIME

65
minutes

SERVINGS

4
servings

Ingredients
1   small container Cool Whip
1   cup sour cream (½ pint)
1   box (4-ounce) flavored jello (match it to your desired fruit)
1   cup mini marshmallows
1   can fruit (match to jello flavor)   
Directions
Mix sour cream with jello until jello is dissolved well into sour cream.

Fold in Cool Whip.

Drain fruit and fold in fruit and marshmallows.  Refrigerate for about 1 hour if possible.

Enjoy!

Patricia, I just bought spinach salad mix yesterday, and a lot of fruit, plums, sliced watermelon cherries and peaches, I think I am all set for the weekend

Mary Ann, I have a lot of recipes for jello salads, which I like.

I used to take some Jell-o (any flavor) and I'd use the juice of a can of fruit cocktail as part of the liquid.  I'd let the Jell-o set part way, add the fruit cocktail and some Cool Whip (don't remember the amount but I think it was the small container) and let it set.  It made a good salad, even a dessert.

Mary Ann

Gloria, you sound like me in your grocery shopping. Today while at Safeway, I bought a large bag of Washington Bing Cherries. They are in the fridge to stay chilled and are so sweet! Delicious! I also have some peaches, pears, and nectarines.

That sounds good MaryAnn, except I don't like the cool whip as it's chemicals upset my stomach. Whipping cream is just a few cents more. I also will cut some stone fruits in slices and put some feta or bleu cheese crumbled on top.

The following is a delicious no-cook treat for these hot summer days; Watermelon Sorbet. There are some steps but it is actually easier and faster than it sounds printed out.

You need;
1 cup granulated sugar

1/2 cup water

7 cups of watermelon, cubed

1 tablespoon lemon juice

Step 1: Make Sugar Syrup
In a small saucepan, combine the sugar and water over medium heat. Bring the mixture to a rolling boil and allow it to boil out for 5 minutes to form a thick syrup. Turn off the heat and set aside.

Step 2: Blend Watermelon
Place the cubed watermelon into a large blender or food processor. Blitz on high speed until it forms a smooth juice. Pour the watermelon juice into a large mixing bowl. Stir in the lemon juice.


Step 3: Add Sugar Syrup
Pour the sugar syrup into the bowl with the watermelon juice. Stir evenly until combined.

Pour the sorbet into a large dish or container and cover it with a layer of plastic wrap. Freeze until almost firm, about 4 to 5 hours.

Step 4: Re-blend Sorbet
Remove the sorbet from the freezer. Use a large metal spoon to break it up into rough chunks. Transfer the chunks back into the blender or food processor. Quickly process until the sorbet is soft and icy, no more than 30 seconds. Pour the sorbet into a metal loaf tin. Cover it with a layer of aluminum foil and re-freeze until firm, about 3 hours.

Step 5: Serve
Serve and enjoy the Watermelon Sorbet! Keep it covered and stored in the freezer for up to 2 months.

All about, brines, marinades and other ways to cook, grill or fix meats the easy flavorful way according to Swanson. It includes an easy wheel-shaped chart.

https://www.campbells.com/swanson/whats-fresh/high-steaks-grilling-brines-marinades/?utm_source=newsletter&utm_medium=email&utm_campaign=swanson-creative-cooking-f18-7-6

that sorbet sounds delicious, especially when buying a too big watermelon

https://www.365daysofcrockpot.com/slow-cooker-cajun-sausage-potatoes-and-green-beans/?utm_source=MadMimi&utm_medium=email&utm_content=Summer+must+haves___&utm_campaign=20180707_m146170267_Summer+must+haves___&utm_term=++Slow+Cooker+Version++


An easy one pot meal of cajun-style andouille sausage, quartered red potatoes, fresh green beans and sliced mushrooms. Drizzle the buttery broth over the potatoes for maximum flavor.

INGREDIENTS
1/2 cup chicken broth
1 (12 oz) package cajun style andouille sausage
1 1/2 pounds (24 oz) red potatoes
1 1/2 pounds (24 oz) green beans
1/2 pound (8 oz) white mushrooms
4 tsp cajun seasoning
3/4 tsp kosher salt
1/2 tsp black pepper
4 Tbsp butter
INSTRUCTIONS
Pour chicken broth into slow cooker.
Cut sausage into thin quarter inch slices. Cut red potatoes into 1 inch cubes or chunks. Wash and trim the ends of the green beans. Quarter the mushrooms. Add the sausage, potatoes, green beans and mushrooms into the slow cooker.
Sprinkle the cajun seasoning, salt and pepper into the pot. Toss with a spoon. Cut the butter into 8 pieces and toss them into the slow cooker.
Cover and cook on low for 4 hours, or until potatoes are tender.
Gently stir the contents of the pot. Scoop onto serving plates or bowls and enjoy.
NOTES
I used my 6 quart oval Kitchenaid slow cooker.*

I don’t like cajun seasoning. If you’re not a fan of cajun seasoning your could use kielbasa sausage instead of andouille and use a different seasoning like montreal chicken seasoning or lemon pepper seasoning.

Where did you find your sausage? There are all sorts of types of sausage. For example chicken sausage with apples or kielbasa sausage. They look like plump hot dogs and come in a 12 ounce package. Really you could use any kind of sausage that you want. I chose an andouille cajun style sausage. I found mine in the grocery store by the bacon and other cured meats.

Can I use canned green beans? No. Don’t do it! Fresh green beans taste so great in this meal so use fresh. Plus canned green beans would get really mushy.

I don’t like mushrooms. It’s fine. You don’t have to add mushrooms in. You can definitely leave them out.

Can I use another type of potato besides red potatoes? You can. Yellow potatoes will cook at the same rate as red potatoes. Russet potatoes will take a bit longer and I would peel the russet potatoes if I were you. Add 1 hour to the cooking time for russet potatoes.

https://www.tasteofhome.com/recipes/curried-egg-salad/


Total Time
Prep/Total Time: 15 min.

Makes
6 servings

Ingredients
1/2 cup mayonnaise
1/2 teaspoon ground curry
1/2 teaspoon honey
Dash ground ginger
6 hard-boiled large eggs, coarsely chopped
3 green onions, sliced
6 slices whole wheat bread
Tomato slices and cracked pepper, optional

Directions
Mix first four ingredients; stir in eggs and green onions. Spread on bread. If desired, top with tomato and sprinkle with pepper.
Health Tip: A simple switch to low-fat mayonnaise will save 100 calories and more than 10g fat per serving.
Nutrition Facts
1 open-faced sandwich: 273 calories, 20g fat (4g saturated fat), 188mg cholesterol, 284mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 10g protein.

HOMEMADE CROUTONS INGREDIENTS:
To make homemade croutons, you just need three main ingredients:

Bread: Ideally at least a day or two old, any variety will do.
Olive oil: Or melted butter, if you prefer.
Seasonings: Totally up to you!  I always, always add garlic powder to my croutons.  Plus salt and black pepper.  But any other seasonings are up to you!  I often turn to Italian seasoning or blackening seasoning, and will occasionally sprinkle on some Parmesan cheese too.

HOW TO MAKE CROUTONS:
Simply:

Dice your bread: Choose whatever size of cubes you prefer, either cut with a knife or torn into small chunks by hand.  It’s just important that the croutons be uniformly sized so that they cook evenly.
Toss with oil and seasonings: In a large bowl, drizzle the bread evenly with the oil and seasonings.  Then toss until evenly combined.

Spread out on a baking sheet: Turn the croutons out onto a parchment-covered baking sheet, and spread out in a single layer.

Bake until crispy: Flipping the croutons once halfway through baking.  Then baking until they croutons reach your desired level of crispiness.  (If they start to get too brown, lower the heat and let them bake lower and slower.)

Serve or store: Then serve immediately.  Or let the croutons cool until they reach room temperature, then store in a sealed container for up to 2 weeks.

WAYS TO USE HOMEMADE CROUTONS:
Some of my favorite ways to use homemade croutons include:

Salads: Especially any kind of Caesar salad, or my favorite Everyday Salad.

Soups: Especially hot tomato soup, or authentic Spanish gazpacho (recipe coming soon!)
Stuffings/Casseroles: Especially around the holidays

And of course, anytime you need breadcrumbs, just use a rolling pin or food processor to break those croutons up into your preferred size of breadcrumbs.

https://www.gimmesomeoven.com/how-to-make-homemade-croutons/

From Taste of Home, another way to use those croutons;

Total Time
Prep: 25 min. + chilling

Makes
12 servings (2 cups each)

Ingredients
1-1/2 cups canola oil
2/3 cup tarragon vinegar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 pound fully cooked ham, chopped
1/2 pound cooked turkey, chopped
1/2 pound cooked roast beef, chopped
1/2 pound thinly sliced hard salami
1/2 pound sliced pepperoni
1 medium head iceberg lettuce, torn
2 medium tomatoes, seeded and chopped
2 to 3 Italian rolls, cubed
2 cups shredded part-skim mozzarella cheese

Directions
In a large bowl, whisk the first five ingredients. Cover and refrigerate 1 hour.
Just before serving, whisk dressing again. Add meats, lettuce, tomatoes, cubed rolls, and cheese; toss to coat.

Another no cook for those hot days menu, Raspberry, Pecan, Chicken Salad;

Both this recipe and the one above can be reduced in size for smaller servings or customized for personal taste.

Total Time
Prep/Total Time: 15 min.
Makes
Six servings

Ingredients
One carton (6 ounces) orange yogurt
1/2 cup mayonnaise
1/4 teaspoon Chinese five-spice powder
3 cups cubed cooked chicken
Two green onions, chopped
1/4 cup sliced celery
1/4 cup chopped pecans, toasted
1 cup fresh raspberries
12 slices multigrain bread

Directions
In a large bowl, mix yogurt, mayonnaise, and five-spice powder. Stir in chicken, green onions, celery, and pecans. Gently stir in raspberries. Serve on bread.

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Thirty Days of Salads from Taste of Home;

https://www.tasteofhome.com/collection/30-days-of-salads/view-all/?_cmp=healthy&_ebid=healthy7122018&_mid=230812&ehid=30E099BB5C2C1435CEDC63159519DB2F2E9A89DA

Some great ideas there.  I usually do not eat  chickpeas though they are most healthy, but here are some suggestions that I'll have to try.

Thanks, Bubble, I'm going to bow out and let someone else take a few turns after this last recipe post. Chickpeas in a mash make a great filler in meats or some vegetable dishes.

Roasted Red Potato Salad

Total Time
Prep: 40 min. + chilling
Makes
6-8 servings

Ingredients
2 pounds red potatoes, cut into 1-inch cubes
One medium onion, chopped
Four large hard-boiled eggs, sliced
Six bacon strips, cooked and crumbled
1 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
Paprika, optional

Directions
Place the potatoes in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 25-30 minutes or until tender and golden brown, stirring occasionally. Cool for 15 minutes.
Transfer to a large bowl; add onion, eggs, bacon, mayonnaise, salt, and pepper. Toss to coat. Cover and refrigerate for several hours or overnight. Sprinkle with paprika if desired.

25 cucumber salads links

https://www.tasteofhome.com/collection/cucumber-recipes-to-make-this-summer/view-all/?

I make hummus from chick peas, that I pulse in my little food processor until they are all mashed up.  Then I add a couple spoonfuls of Gazebo Room Greek salad dressing.  Let it chill and use as a dip for chips or veggies.  I prefer this over the bought kind.

Joy

Gazebo Room Greek salad dressing? Never heard of it!  Hummus here is served everywhere: restaurant, cafeteria, little stands on the street.  I never could get used to it.  They usually add to it some tehina.