Chunky Tomato Salsa for Canning

Makes 6 pints... or if you forget how many tomatoes you have chopped like I did... 7 pints :)

16 good size ripe tomatoes (peeled and chopped)
8 jalapenos (chopped)
2 large onions (chopped)
1/2 cup lime juice
1/2 cup white vinegar
5 cloves garlic minced
1 tsp cumin
3 cups GREEN cherry tomatoes, halved
1 tsp salt
1 tsp pepper

first do your tomatoes... blanch and peel, then chop... simmer for about 1 hour to the consistency you want.... then add your other ingredients.... boil, simmer 10 minutes...

while that is simmering prepare your jars... ladle hot salsa into hot clean pint jars, leave 1/2" head space... wipe jar rims, top with lids.... Process in boiler water 15 minutes.... then remove and cool... check jars to ensure seal :)

Brownie Bites

These are great for a make ahead.... Can freeze them, pull out when you need em for a party or such too :)

2 sticks margarine or butter (I always use margarine)
1 1/2 cups chocolate chips (I keep semi-sweet on hand all the time so that is what I use, but you could also use bittersweet)
1 cup sugar
4 eggs
1 tsp vanilla
1 cup flour

preheat oven to 350, line mini muffin pans with liners... or spray with nonstick spray

Melt margarine in a medium saucepan on medium heat. Add chocolate chips; stir until melted and smooth. Remove pan from heat. Briskly stir in sugar, eggs, and vanilla. Stir in flour until blended. Fill each baking cup with about a tbs of batter.

Bake 15 minutes or until cooked thru.

This is a great recipe & the perfect size for little ones!

Wilted Cucumber Salad

This is my favorite, esp. in the summer! It is great tasting and light because it has no oil! Enjoy!!!

3 large cucumbers (sliced thin)
3/4 cup finely sliced onions
1 1/2 tsp salt
1 cup water
2 TBS white vinegar
1 TBS sugar (I like a touch more)
fresh ground pepper.. to taste....

1. In a large bowl, place 2 cups of the cucumbers and 1/4 cup onions, sprinkle liberally with 1/2 tsp salt... repeat layering cucumbers and onions and salt... Place a small plate over the cucumbers to weight them down.... (I fill another jug or bowl with water and place o top) Let stand at roo temp for at least an hour.

2. Drain off any water that has accumulated around the cucumbers. Pick up a large handful of the wilted veggies and squeeze them until all the water runs out. Place the squeezed veggies into a clean bowl... squeeze the rest until done.

3. In a medium bowl combie 1 cup water, the vinegar, sugar, & pepper. Stir until sugar has dissolved. Pour over veggies and chill.

For variations you can add miced garlic to the dressing.

baked oatmeal

1 cup oil (can substitute butter or applesauce)
1 ½ cups sugar (can reduce)
4 eggs
6 cups oats
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 cups milk


Combine all ingredients in order listed. Pour into greased 9x13-inch pan. Bake at 375° for 30-40 minutes until lightly browned. Can refrigerate overnight before baking. Serve topped with butter, brown sugar, and milk.

Yields: Approximately 8-10 servings

Taco Roll-Ups

1 lb. ground beef
1 taco seasoning packet
1 cup water
1 cup cheddar cheese grated
1 frozen bread dough

Assembly Directions:
Brown ground beef. For best results, finely chop the ground beef as it cooks. Drain any grease off. Add taco seasoning and water. Cook for 5-10 minutes; set aside. Press or roll dough out into a rectangle, about 20" long, 8" wide, and 1/2" thick. Spread grated cheese on the dough to the edges of the short sides, and to the edge of the long side closest to you. On the other long edge, leave about an inch without any cheese on it. Cover grated cheese with cooked ground beef. Starting with the long side closest to you, with the cheese/meat to the edge, roll the dough up as if for cinnamon rolls. Pinch the seam to seal the long edge. Spray a cookie sheet with cooking spray. Slice the roll into 1" thick slices with a wide-blade knife, then tip the slice onto the blade of the knife to move it to the cookie sheet. (That way the filling won’t fall out.) Place about 2" apart on the cookie sheet. Bake at 350 degrees for 25 minutes or until golden-brown.

Freezing and Cooking Directions:
To Freeze: Place completely cooled rolls into a freezer bag or plastic container. Label, seal and freeze.
To Serve: Thaw in the fridge overnight, or thaw/heat in the microwave for an instant meal or snack.

Comments:
My kids love these! I serve them with sour cream or salsa to dip in. They eat them for dinner, or even warm them up for snacks. I got the idea from a similar recipe using Italian ingredients.

Addictive Taco Dip

1 taco seasoning packet
1 block cream cheese (softened)
1 small container sour cream

Soften cream cheese. Then mix with electric mixer all 3 ingredients together until well blended. Chill at least 1 hour and serve with tortilla chips! YUMMY!

Can be made ahead for parties. You can spread into a pretty pie dish and add green onions, tomatoes, cheddar cheese, etc to garnish a bit.

This is a FAVORITE of my family's! 

*Warning*  Highly addictive to eat!

Ice Cream Sandwich Desert

½ cup fudge topping
8 oz. cool whip divided
chocolate pudding mix
12 ice cream sandwiches
oreo cookies crushed

Heat 1/2 cup fudge topping...
then stir into 1 cup cool whip topping intil blended well....
add package of dry pudding mix... stir well.. (add a tad of milk if too thick)
mix in crushed oreo cookies

Layer on aluminum foil (very long piece)... 4 ice cream sandwiches... then some of the mixture... repeat...
then frost the "cake" with cool whip...

freeze several hours before serving.