found this keeper here http://chickensintheroad.com/farm-bell-recipes/squash-pickles/
make 8-10 pints
Prep Time: 1 hour Cook Time: 30 minutes
2 dozen yellow crookneck squash (Any size will do, but smaller squash have less seeds.)
4 medium onions
6 sweet banana peppers, fresh. seeded and sliced thin
4 1/2 cups sugar
4 1/2 cups vinegar
4 teaspoons celery seeds
4 teaspoons pickling spice
2 squirts prepared yellow mustard (yes, hot dog mustard)
Slice squash, onions, and peppers into thin slices (do not peel squash). Place in large bowl, add 1/4 cup salt, cover with cold water. Let stand for one hour, use ice to keep cool or refrigerate. This step is VERY important – don’t skip it! After an hour or so, drain through a colander.
While vegetables are draining, combine the following in a pot large enough to hold the vegetables: sugar, vinegar, celery seed, pickling spice and mustard. Boil ingredients for three minutes, stirring occasionally, then add drained squash mixture. Simmer for three more minutes. Bring to a boil.
Pack in hot canning jars and fill to 1/2 inch of top of jar with juice. Process as for pickles. Makes 8-10 pints.
10 oz jar maraschino cherries 1 white cake mix reserved cherry juice enough milk to make 1 cup of liquid 1 stick melted butter 2 tsp...
1 pint whipping cream 1 c. granulated sugar 3/4 c. light corn syrup Pinch of salt 1 1/2 (10 oz. each) bags regular marshmallows, c...
found this recipe here http://fishfoodblog.com/2010/04/crispy-potato-roast/ Serves 8* Ingredients: 3 tablespoons unsalted butter, melted...
The Secret to Georgetown Cupcake's AND Vanilla Cream Cheese Frosting 3 1/4 cups all purpose flour 1 teaspoon salt 1...