Sweetheart Slices Recipes
BEST EVER SWEET PICKLES
I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor
Provided by Taste of Home
Time 1h10m
Yield 4 pints.
Number Of Ingredients 12
Steps:
- In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
SWEETHEART SLICES
You get the flavor of a snickerdoodle plus the texture of a shortbread in these cute cookies. Bake them for your sweeties, or make the cookies together to create fun memories! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- Cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together flour and cinnamon; gradually add to creamed mixture and mix well. Remove 2/3 of the dough to another bowl; stir in chocolate chips. Tint remaining 1/3 of the dough pink., On a lightly floured surface, roll smaller portion to 1/2-in. thickness. Cut with a 1-in. heart-shaped cookie cutter. Brush 1 side of hearts with water and gently stack together to form two 5-in.-long logs, running a finger along sides to smooth edges. Refrigerate until firm, about 30 minutes., Divide chocolate chip dough into 10 portions. Roll each into a 5-in. coil. Brush outsides of heart logs with water; mold coils around heart logs, gently pressing to adhere. Roll to mold the dough into smooth rolls. Place wrapped cookie logs in airtight containers. Freeze until firm, about 2 hours., Preheat oven to 350°. Cut into 1/4-in. slices. Place 2-in. apart on parchment-lined baking sheets. Bake until edges are lightly browned, 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 162 calories, Fat 9g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 63mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
BAKED SWEET POTATO SLICES
These baked sweet potato slices are incredibly easy to make and such a delicious side dish for any meal. A perfect side for your holiday dinner this year.
Provided by Neli Howard | Delicious Meets Healthy
Categories Side Dish
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 F. Place sweet potato slices on a foil-lined baking sheet. Drizzle with olive oil, season with salt, black pepper, and rosemary. Toss to coat.
- Roast sweet potato slices in the preheated oven for about 30 minutes until sweet potatoes are soft and golden brown. Serve warm.
Nutrition Facts : Calories 146 kcal, Carbohydrate 20 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 635 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
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