Pennsylvania Dutch Cucumber Salad

3-4 small cucumbers
1 tsp. salt
1 med. onion, thinly sliced into rings
½ cup sour cream
1 Tbs. fresh chives, chopped or 1 tsp. dried chives
2 Tbs. vinegar
½ tsp. dried dill seed
¼ tsp. pepper
Pinch of sugar

Peel cucumbers, slice paper thin into a bowl.  Sprinkle with salt. Cover and refrigerate 3 to 4 hours.  Rinse and drain cucumbers. Pat gently to press out excess liquid.  Combine cucumbers and onion in a large bowl; set aside.  In a small bowl combine sour cream, vinegar, chives, dill seed, pepper and sugar.  Just before serving add dressing to cucumbers and toss.

Chocolate Caramel Bars

These rich and gooey bars are an all-time family favorite.  They are great for picnics or parties and will surely satisfy a sweet tooth!

Chocolate Caramel Bars
2 cups flour
2 cups quick cooking oats
1 1/2 cups packed brown sugar
1 tsp. baking soda
1 1/2 cups cold butter
2 cups semi-sweet chocolate chips
1 cup chopped pecans (optional)
1 jar (12 oz.) caramel ice cream topping

In a large bowl, combine flour, oats, brown sugar, baking soda and salt.  Cut in butter until crumbly.  Set half aside for topping. Press remaining crumb mixture into a greased 13 x 9 baking pan.  Bake at 350 degrees for 15 minutes. Sprinkle with the chocolate chips and pecans.  Drizzle caramel topping over top.  Sprinkle the reserved crumb mixture on top. Bake for 15-20 minutes or until golden brown.  Cool on a wire rack 2 hours before cutting.