Anniversary Chicken

4 boneless, skinless chicken breasts
Yoshida's Gourmet Sauce, about 1/2 c.
Ranch Dressing, about 1/2 c.
Mozzarella cheese, grated, about 4 oz.
4-5 slices of bacon, browned and crumbled
green onion, chopped, about 2 Tbsp.

Place chicken breasts in a greased 9x13 pan. Drizzle with Yoshida's sauce to cover. Bake at 375 degrees for 30 minutes. Spoon Ranch dressing on each piece of chicken. Top with cheese, bacon and green onion. Bake an additional 10-15 minutes until done.

Spicy Refrigerator Pickles

Adapted from Allrecipes.com
*Note: to make regular pickles, decrease sugar to 2 Tbsp. and omit red pepper flakes

3- 12” cucumbers cut into spears or slices or 12- 3 to 4 inch pickling cucumbers
2 c. water
1 ¾ c. white vinegar
1 c. chopped fresh dill (roughly chopped into 1” pieces)
¼ c. white sugar
8 garlic cloves, chopped
1 ½ Tbsp. coarse salt
1 Tbsp. pickling spice
1 ½ tsp. dill seed
½ tsp. red pepper flakes, or to taste

In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
Place sliced or speared cucumbers into 4 pint jars or place whole small cucumbers into 3 wide mouth pint jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Seal with lids. Refrigerate for 10 days before eating. Use within 1 month.