On Saturday, we went to our neighbors for a 4th of July BBQ. I made a batch of cucumber salad and a few desserts as my contribution to the food table. The cucumber salad is my Mother’s recipe and it couldn’t be easier to make.
Mom’s Cucumber Salad
2 Cucumbers, Thinly Sliced
1/2 Cup Sugar
1 Cup Vinegar
1 T Minced Parsley
Layer the cucumber in a colander, sprinkling a small amount of salt between each layer. Let the cucumbers sit for 10 minutes. While they are sitting, combine the sugar and vinegar, whisk until the sugar is completely dissolved and add the parsley. After 10 minutes, thoroughly rinse the cucumbers, drain they really well and add to the vinegar mixture. Cover and refrigerate for 2 hours before serving.
I also made a few desserts to share, I made a batch of blondies with chocolate chips, my great aunt’s Cheese Custard Pie, and a batch of peanut butter cup blondies. The pie was a big hit, but honestly nothing could compare with the peanut butter cup blondies. They are truly that good, for goodness sake, you make them with peanut butter and then add eight diced Reece’s Peanut Butter Cups to the batter before topping the entire thing with another four diced Reece’s Peanut Butter Cups and baking.
It is a really decadent and rich dessert, a little slice goes a long way, but it is worth every calorie!