Best Homemade Salsa Recipe...

With all the barbeque's going on this summer I'm going to post a bunch of recipes that can be useful for these shindigs.

I got this recipe from my uncle about 10 years ago, and I've only changed it slightly from his.  Every time I make it I have people asking me for this recipe.  It's one of my pride and joys because salsa is one of my favorite snacks.  I can't make it too often because honestly I can't stop myself from eating it until it's all gone.

Best Homemade Salsa Recipe:

1 can whole peeled tomatoes 28 oz.

1 can diced tomatoes and green chilies 10-14 oz.

1 medium onion

3-5 garlic cloves (If they are big then do 3, if small do 5)

handful of cilantro

1 lime or squirt equivalent to 1 lime

1 tablespoon sugar

1 teaspoon salt

1/4 teaspoon cumin

1/2 - 2 roasted jalapenos (depending where you get them and their hotness)

In a food processor blend all ingredients until finely blended.

Directions for Jalapenos:

Place on a cooking sheet or foil at 35O degrees for 15-20 minutes, turning once.  It should look like the jalapeno in the above picture or a little darker.  Roasting the jalapeno makes a BIG difference in the flavor.  I always start off with half and then taste it to see if I like the hotness, and go from there. 

 

You will be the talk of the party with this recipe I promise!

Heavenly Strawberry French Toast...

If you are looking for something to make for Christmas morning that will impress anyone, this is your lucky day.  My mother-in-law makes this for us every time we come visit.  I can't even tell you how good it is, you'll just have to try it.  First start with a loaf of Hawaiian bread or the cinnamon swirl bread.  The cinnamon is my favorite.  Then slice strawberries about 1/2 inch thick.

Next you need to make the cream cheese filling:

Mix 8 oz. cream cheese

1/2 C. powdered sugar

1 TBLS vanilla

1/2 TSP Cinnamon

Spread on two pieces of bread and layer with spread and sliced strawberries.

Then you can make a traditional french toast egg/milk mixture.  My mother-in-law only uses egg whites.  So probably about 7 eggs and a quarter cup of milk.

Then carefully dip both sides into egg mixture and slap it on the grill.

For the delicious strawberry syrup in a blender blend:

1 1/2 cup of strawberries

Pour into a saucepan and add 2 TBLS concentrate Orange Juice and 1/2 C. of maple syrup

Once heated through drizzle on top of your french toast and sprinkle powdered sugar.

I promise this will become one of your favorites!



Halloween Appetizer Idea...

I seriously LOVE this idea!  So fun!  How easy just to add sour cream in the shape of a spider web to the top.  So creative.   See the full recipe from While He Was Napping HERE.

Sinful Strawberry Shortcake...

This is definitely a special occasion recipe.  I renamed it "Sinful" Strawberry Shortcake because you  know when something tastes this good that it has to be bad, right?  It's so delicious and is perfect for any special occasion such as a baby shower, bridal shower, birthday, anniversary, or even a bbq. We had this at my Sister In Law's birthday and you can find the recipe from Paula Dean HERE.

4th of July Cupcakes...

When I saw these I thought they were little pies!  Can you believe these are actually cupcakes?!  I'm totally going to make these for our 4th of July Shindig.  Check out how at MommyTopics.com.

Mama's Best Creamy Potato Salad...

This is one of those recipes that everyone loves.  Whenever I've made this for people that don't usually like potato salad, they tell me how good it is.  This recipe is for a large batch but you can half it for a smaller group.

Mama's Best Creamy Potato Salad
10 potatoes peeled,boiled until cooked, cut up cubed , 7 boiled eggs chopped, put in refrigerator and chill. Add after chilled 1 and1/2 cups of mayonnaise, 3Tbls of mustard, 3/4 cup sweet pickle relish and salt and pepper to taste. Sometimes I use Lawry's season salt instead of regular salt. And sometimes if my potatoes are big or small I put more or less mayonnaise.
(For a lighter version of this use light may, I like Light Best Foods)

Easy and Delicious Baked Beans...

This recipe is one of my mom's and isn't from scratch but it is seriously so good.  And the best part is it tastes like it's from scratch without all the hassle. 

Easy and Delicious Baked Beans

1 large can of baked beans. I use the big can of 117 ounces because of my large family. Saute 3/4 cup of chopped onion and 1/2 cup of chopped bell pepper , cook 4 to 6 slices of bacon until crisp. , save bacon fat, crumble bacon and add a little bacon fat for flavor, add sauteed onions,and bell pepper.  Now add 3/4 cup of brown sugar, 1 cup of catsup, 4 Tbls. of mustard, 1/2 cup molasses and salt and pepper to taste. If you don't have molasses it still taste good without it.  Simmer on the stove until all ingredients are warmed up, or put it in crock pot and serve hot. (After reading these ingredients and being the health nut I am, I'm sure it would still taste good without the bacon fat. )  I think my mom and Paula Dean would be good friends, ha.

Grilled Artichokes...

This is a family favorite that my dad makes for us.  He got this recipe from Emeril Lagasse from food network HERE, but changes out the parsley to cilantro.  If you go to the link you will also see a mayo dipping sauce recipe, but I love them without it.  I've never liked artichokes until I tried these grilled ones that are marinated in balsamic vinegar, spices, and olive oil.  Seriously, if you've never liked artichokes you need to try these because I'm a lover now. :)  So delish!!!

Ingredients

4 large artichokes, rinsed well, top third removed, and leaf tips trimmed

1/4 cup salt, plus 1 teaspoon

2 lemons, cut in 1/2

1 cup olive oil

1/3 cup balsamic vinegar

1 tablespoon chopped garlic

1 tablespoon chopped cilantro

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions

Fill a large pot 3/4 full with water. Add 1/4 cup of the salt and bring to a boil.



Rub the cut sides and bottoms of the artichokes with the lemon wedges and carefully add them to the boiling water. Weight the artichokes as necessary with a heavy dish or bowl, and simmer, partially covered, until the bottoms are just tender and can be pierced with a sharp knife and an outer leaf pulls out easily, about 15 minutes. Drain the artichokes upside down in a colander until cool enough to handle.

Cut the artichokes into quarters and discard the prickly purple leaves and hairy choke.

In a bowl, combine the olive oil, vinegar, garlic, cilantro, salt, and pepper. Add the artichoke quarters and toss to coat. Let marinate for 2 to 4 hours, turning occasionally.



Preheat the grill to medium-high.



Remove the artichokes from the marinade and grill, turning, until warmed through and lightly charred around the edges, about 5 minutes.

Creamy Ambrosi Cheesecake...

Here's another one of my dad's creations using Hershey's Chocolate Cookbook.  It really should be called pina-colada cheesecake.  People either love pina-colada or hate it.  So if you love it than you should definitely try this cheesecake because it is so creamy and delicious.

Cheesecake Ingredients:

1 1/3 cups graham cracker crumbs

1/2 cup Mounds sweetened coconut flakes

1/4 cup (1/2 stick) melted butter or margarine

1 1/4 cups plus 2 tablespoons sugar divided

1 can (11 ounces) mandarin orange segments

1 can (8 ounces) crushed pineapple in juice

3 packages (8 ounces each) cream cheese, softened

3 eggs

2 cups (12-ounce package) Hershey's premier white chips

Directions:

1. Heat oven to 350.  Stir graham cracker crumbs, coconut, melted butter and 2 tablespoons sugar in medium bow.  Press mixture firmly onto bottom of  9-inch springform pan.  Bake 8 minutes; cool slightly.  Drain oranges and pineapple, reserving juices. Chop oranges into small pieces.

2.  Beat cream cheese in large bowl until fluffy.  Add remaining 1 1/4 cups sugar; beat well. Add eggs; beat well. Stir in white chips, oranges and pineapple.  Pour mixture over crust.

3.  Bake 60-65 minutes or until center is almost set.  Remove from oven to wire rack.  With knife, loosen cake from side of pan.  Cool completely; remove side of pan.  Cover; refrigerate until cold.  Serve with Tropical Fruit Sauce.  Garnish with additional coconut, if desired.  Cover and refrigerate leftover.

Tropical Fruit Sauce Ingredients:

Juice drained from canned mandarin oranges

Juice drained from canned crushed pineapple

1/4 cup sugar

1 tablespoon cornstarch

1/4 teaspoon orange extract or pineapple extract

Makes about 3/4 cup sauce

Combine fruit juices; pour 1 cup combined juice into medium saucepan and discard any remaining juices.  Stir in sugar and cornstarch.  Cook over medium heat, stirring constantly, until thickened.  Remove from heat.  Stir in orange extract or pineapple extract.  Cool to room temperature before serving.  Cover and refrigerate leftover sauce.

Buffalo-Chicken Maccaroni and Cheese...

This is another dish from my father the "chef." :)  You really can taste the distinct flavor of the "buffalo"chicken, which means it tastes like chicken wings.  I'm glad I didn't know it had blue cheese or I might not have wanted any at all, but it is a hidden flavor that adds to this yummy meal.  And I was also leery of topping  it off with some buffalo wing sauce, but it was delicious. If your in for a hearty meal this is for you.  This recipe was found on http://www.foodnetwork.com/

Ingredients

7 tablespoons unsalted butter, plus more for the dish

Kosher salt

1 pound elbow macaroni

1 small onion, finely chopped

2 stalks celery, finely chopped

3 cups shredded rotisserie chicken

2 cloves garlic, minced

3/4 cup hot sauce (preferably Frank's)

2 tablespoons all-purpose flour

2 teaspoons dry mustard

2 1/2 cups half-and-half

1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)

8 ounces pepper jack cheese, shredded (about 2 cups)

2/3 cup sour cream

1 cup panko (Japanese breadcrumbs)

1/2 cup crumbled blue cheese

2 tablespoons chopped fresh parsley

Directions

Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.



Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.



Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.



Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.



Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

Hershey's Special Dark Truffle Brownie Cheesecake...drool...

My dad is seriously a master chef.  I don't know if it's a blessing or a curse to have someone make wonderful things like this for us every Sunday, but either way I'm glad he does.  It's 10pm and I'm dying for a piece right now! The top layer is a brownie crust and it is to die for. If you have a special occasion and want to impress, than this is for you.  This recipe comes from Hershey's Chocolate Cookbook.  Enjoy!

Ingredients:BROWNIE LAYER(recipe follows)

3 packages (8 oz. each) cream cheese, softened

3/4 cup sugar

4 eggs

1/4 cup heavy cream

2 teaspoons vanilla extract

1/4 teaspoon salt

2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, divided

1/2 teaspoon shortening



Directions:1. Heat oven to 350° F. Grease 9-inch spring form pan.



2. Prepare BROWNIE LAYER. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake batter.



3. Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, heavy cream, vanilla and salt, beating until well blended.



4. Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred. Gradually blend melted chocolate into cheesecake batter.



5. Immediately after removing brownie from oven, spoon cheesecake mixture over brownie. Return to oven; continue baking 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temperature. Remove side of pan.



6. Place remaining 2 tablespoons chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Garnish as desired. Cover and refrigerate leftover cheesecake. 10 to 12 servings.



BROWNIE LAYER: Stir together 6 tablespoons melted butter or margarine, 1-1/4 cups sugar and 1 teaspoon vanilla extract. Add 2 eggs; stirring until blended. Stir in 1 cup plus 2 tablespoons all-purpose flour, 1/3 cup HERSHEY'S Cocoa, 1/2 teaspoon baking powder and 1/2 teaspoon salt; blend well. Spread in prepared pan.

Avacado Salsa and Strawberry Salsa...

AVACADO SALSA

16 OZ. Corn

1/2 tsp. Pepper

4 1/2 oz. sliced Olives, drained

1 red Pepper, chopped

1 Onion, chopped

5 garlic cloves - minced

1/3 C. Oil

1/4 C. Lemon Juice

3 Tbl. White Wine Vinegar

1 tsp. Oregano

1/2 tsp. Salt

4 Ripe Avacados



Combine all but Avadados. Refigerate Overnight.

Add chopped Avacados and stir. Makes 7 Cups !



Serve with Chips
My Aunt Nancy made this for us on Mother's Day and it was gobbled up in minutes.  I got the picture above from Taste of Home.  Their recipe almost identical to my aunt's so I'm guessing that's where she got it.  It is so  good.

STRAWBERRY AVACADO SALSA

Ingredients


1 cup finely chopped strawberries

1/4 cup finely chopped peeled avocado

2 tablespoons finely chopped red onion

2 tablespoons chopped fresh cilantro

1/2 teaspoon grated lime rind

2 tablespoons fresh lime juice

2 teaspoons finely chopped seeded jalapeño pepper

1/4 teaspoon sugar

Preparation

1. Combine all ingredients in a medium bowl; toss gently. Serve immediately.


I got this recipe and picture from Cooking Light HERE.
This might sound a little weird to put strawberries with your salsa but it is so yum!