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Slow Cooked Salsa

Ingredients

• 10 plum tomatoes
• 2 garlic cloves
• 1 small onion, cut into wedges
• 2 jalapeno peppers
• 1/4 cup cilantro leaves
• 1/2 teaspoon salt, optional

Directions

• Core tomatoes. Cut a small slit in two tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker. Cut stem off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker. Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool.
• In a blender, combine the tomato mixture, cilantro and salt if desired; cover and process until blended. Refrigerate leftovers.

Hobo Dinner

ground beef, turkey or chicken(just depends on what you like) ***
potatoes, peeled and cut into large chunks
carrots, cut into chunks
onions, sliced
vegetable medly(optional but i like mine with lots of veggies)
corn on the cob peices(agian optional)
butter(optional, the hubs like it with butter..i don't)
***the amount of meat depends on how many you want to make. I use a 3lbs pack of ground beef and it makes 4(2 large and 2 small)

to the hambuger add salt, pepper and any other season's you like(i also add onion and garlic poweder) make into balls(if you are making 2 make 2 balls, if 3 makes, so on). Put hamburger on large peice of tinfoil. then add some potatos, carrots and onion, veg med and corn, if you want butter on it just set it ontop of all of them.
Take 2 sides of the tinfoil and roll together. Then take the "ends" and roll together. put in oven in baking pan(something with sides so you don't end up with grease all over the oven!)and cook for 45 mins to an hour then just unroll
and serve becareful when you unroll them as they will be steaming!!

BBQ Ranch Baked Chicken

Ingredients:
Chicken Breast
Ranch Dressing
BBQ Sauce
Whatever seasonings you like

Mix BBQ sauce and Ranch dressing together and marinate the chicken in it for as long as you like (I usually let it marinade all day in the fridge)

Sprinkle your seasonings on the marinated chicken breasts and bake at 350 degrees for an hour to an 1 1/2 hours...or until the chicken is done...

Orange Chicken

Chicken Breast
3 tbl spoons FRESH marjoram
3 tblspn FRESH Thyme
3 tblspn FRESH Rosemary
Pepper
Paprika
Orange Juice CONCENTRATE

Combine 1/2 a can (I use a whole can, just because what will I do with half a can of concentrate?) with the fresh herbs.
(optional) let soak for 1/2 or so in the fridge.

Slice chicken at 1/2 inch intervals.
Pour mixture over chicken
Sprinkle with paprika
Sprinkle with pepper.

Bake at 350 for one hour.

Instant Oatmeal Galore

Ingredients:

• 1/4 c white sugar
  
• 1/2 c brown sugar
• 1/4 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1/2 c butter, softened
  
• 1 tbsp milk
  
• 1 egg
• 6 packets flavored instant oatmeal
  
• 1 c flour
• 1/4 tsp vanilla extract
  

Heat oven to 350 degrees. Mix all ingredients except flour and oatmeal packets. Stir in flour and oatmeal packets. (The mixture will be sticky due to the milk. If you prefer crisp cookies to chewy ones, eliminate the milk. If you like your cookies chewy and cakey, add an extra tablespoon of milk.)
Roll dough into 1 1/2" balls and drop onto an ungreased cookie sheet, about 2" apart. Smash the balls down to a thickness of about half an inch.
Bake until light brown, about ten minutes. Allow to cool on cookie sheet briefly, then remove to a rack to finish cooling.

Saturn Surprise

1 1/2 pound ground beef
12 oz. salsa
1 tablespoon chili powder
16 oz. colby jack cheese
8 oz. miracle whip
1 cup frozen corn
1 can black olives (sliced)
crushed tortilla chips

Preheat oven to 350*
Brown meat, drain grease. Add salsa, chili powder, miracle whip, corn and olives. Cover bottom half of 9x13 baking dish with crushed chips. Layer with half of meat mixture, cheese and repeat. Bake for 20 minutes.

Pina Coloda Fruit Dip

2 (8 oz.) cartons plain or vanilla yogurt
1 package of vanilla pudding mix
1/2 cup drained crushed pineapple (small can)
1 teaspoon coconut extract
1 teaspoon rum extract
1 cup cool whip

In medium bowl mix yogurt and pudding mix. Stir in pineapple and extracts. Fold in cool whip (I always use the whole container of cool whip ) Cover and refrigerate until serving time. Serve with fruit. (makes 2 1/2 cups)

Spinach & artichoke dip


Ingredients

• 1 1/2 cups half-and-half
• 8 oz. grated Monterey Jack cheese
• 8 oz. cream cheese
• 1 tsp. garlic powder
• 1 1/2 tsp. Worcestershire sauce
• 1/2 tsp. salt
• Fresh ground pepper to taste
• 3/4 lb. fresh spinach (stemmed and chopped)
• 2-14 oz cans of artichoke hearts (rinsed, drained and chopped)
• 4 green onions, chopped
• tortilla chips, pita, etc. for dipping

Directions



Bring the cream to a simmer over medium heat and add the Monterey Jack, cream cheese, garlic powder, Worcestershire, salt and fresh pepper. Continuously stir to prevent sticking until the cheeses melt.
While slowly stirring, add the spinach, artichoke hearts, and scallions. Stir until mixed and the spinach is wilted.
This dip can be served immediately or served chilled.

No canning necessary bread and butter pickles

Ingredients:

4 large pickling cucumbers
1 cup unseasoned rice wine vinegar
1 cup water
1/3 cup white balsamic vinegar (or white wine vinegar)
6 Tbls. sugar
1 tsp. kosher salt (for the cukes) + 2 Tbls. kosher salt (for the brine)
1/2 tsp. mustard seed
1/4 tsp. celery seed (or ground celery seed)
1/4 tsp. ground tumeric
Makes 4 – 5 cups of pickles (liquid + pickles)
------

Directions:
Grab your cucumbers. Wash them well under cold water and pat ‘em dry. Nip off each end with a sharp knife and discard. Then cut each cucumber into slices, be sure to make the slices as even as you can, but don’t make yourself nuts! Toss them into a medium-sized bowl and sprinkle with 1 teaspoon of kosher salt. Mix them around to distribute the salt. Let the cucumbers sit like this on the counter for one hour. This helps to draw water out of the cucumbers, which will help them stay crunchy when they’re pickled. After about an hour, you should have a fair amount of water in your bowl. Drain the sliced cucumbers and discard the liquid. Layer the pickles in a bowl and make sure that your bowl is heatproof.

Now make your brine!
Put the rice wine vinegar, water, and white balsamic vinegar in a medium-sized pot. Add the sugar and 2 tablespoons of kosher salt. Whisk to combine and set the pot on the stove over high heat. Cook, whisking occasionally, until the sugar and salt completely dissolve. Leave the mixture on high heat, then toss in the mustard seed, celery seed, and tumeric. Whisk the mixture occasionally, and continue to cook on high heat until it comes to a boil. When the mixture starts to boil, take it off the heat, and pour it over the sliced cucumbers. Let the pickles cool uncovered until they reach room temperature. Then cover them with plastic wrap and pop them in the fridge overnight. The next day, they should be have developed a deeper yellow color and a fairly intense pickle-y flavor. And that’s it! Your pickles are ready to eat. Keep them in the fridge for a few weeks, that is... if they last that long! Enjoy!

Easy oven baked chicken Parmesan with Penne Pasta

4 chix. breast
1 egg
shake n bake (i use extra crispy)
1/2 c. Italian seasoned bread crumbs
1 jar pasta sauce
1 c. Mozzerella shredded
1 box penne pasta

mix together shake n bake and italian seasoning in the shake n bake bag
beat the egg
coat chicken with egg then shake n bake.
cook at 400* for 20 minutes in a 13x9
prepare pasta
pour jar of sauce over chicken and add cheese on top cook for additional 10 minutes

Chicken Alfredo (homemade alfredo sauce)

1/4 c. FINELY chopped onion
1 garlic clove FINELY chopped
5oz block of parmesan cheese grated with the finest grater (I use Frigo brand)
2 c. Heavy whipping cream
2Tbs. Butter
whatever noodles you want
chicken breasts (about 1 per person) I season it with montreal steak seasoning. you can bake them or do what I do and just throw them on the george foreman. cut them into strips when you are finished making them.


Saute onion and garlic and butter on med-hi heat until golden brown. (Make sure you watch it....it cooks fast and burns easy.) Add about 1/4 c. Cream to the pan and cook on same heat for 3 min. Then add the rest of the cream. Cook on med-high until it come to a boil while stirring CONSTANTLY. Reduce heat to simmer stirring frequently. (Be careful here....it boils over easily, but you don't wanna reduce the heat too much so you have to really watch it.) Let it simmer for about 8 min, then turn off heat. Immediately add cheese while stirring. Make sure you stir for about 2 min. THEN remove from the burner. Add some chicken and noodles and you are done

Beer beef stew

2 tbs olive oil
3 and a half pounds stew meat cut into little chunks
1 cup all purpose flour
3 large potatos
1 cup chopped carrots
3/4 cup chopped celery
3/4 cup chopped yellow onion
3 cloves garlic chopped
1 tbs dried basil
1 tbs dried thyme
1 cup chili sauce
1 cup beer of choice
1/4 cup brown sugar

heat oil over medium heat. put beef and flour into a ziploc and shake until meat is coated. put coated meat in skillet and cook until browned. mix potatos, carrots, celery, onion and garlic in crock pot. pour beef over veggies and season with basil and thyme. In a bowl mix chili sauce, beer and brown sugar and pour over meat. cover and cook on low 8 hours.

Tex-mex grilled chicken soup everytime we make this for an eventits completely gone you can take outand add some things if there are some things you dont like this makes ALOT

1 tbsp butter in LARGE pot
1 small onion,diced
1/2 med. bell pepper diced
2 ribs celery,thin sliced
~~~~~~~~sautee' till soft~~~~~~~~~~~
(add cans UNDRAINED)
4-6 cups of water
3 cans chicken broth
2 cans ranch style beans
2 cans petite diced tomatoes
14oz can chopped green chilis
2 cans green beans
1 can homony
1 can black beans
1 can blackey peas
1 can pinto beans
1can navy beans
1 can sm red beans
~~~~~~~~
1/3-1/2 baggrilled chicken breast strips cut into bite sized pieces(or just how much ever you like)
1 tbsp chilipowder (more or less for preference)
1/2 cumin (if wanted)
1/8 tsp cayenne pepper
salt and pepper to taste
simmer alltogether for 20-30 mins

Foamy lime punch made this for a baby shower and everybody loved it

2(0.25oz) packages limon-lime flavored unsweetened soft drink mix
2 quarts water
2 cups sugar
1 46oz can unsweetened pineapple juice
1 quart ginger ale chilled
1 quart lime sherbert

combine the first four ingredents mixing well,chill,
to serve combine chilled mixture and ginger ale in a punch bowl drop sherbert by scoops into punch
makes 4 quarts

Lynnpotle (as my friends call them...I'm famous) Bowls

Chicken
Using kitchen shears cut chicken breast into askillet
add:
1 tbs of vegetable oil
1/4 cup of water
1 packet of fajita mix
Then cook

Pico
Diced tomato
Diced onion
jalepeno
cilantro
soak it in lemon juice
add garlic salt and powder to taste

I love my pico because I don't add jalepenos because I don't like them, and I go heavier on tomatoes because I'm not a fan of onion. You can make it however you want though.

Rice (I usually make 3 times this at once)
this is a copy cat recipe of chipotle's rice (but everyone says mine is better)

warm 1 tbs of oil in a saucepan
add 2/3 cup of riceand lime juice (about equal to one lime, you j ust have to guestimate...I use real lime juice from a bottle)
stir for about 1 min
then add one cup of water
bring to a boil on high
turn to low and cook for about 20-25 minutes until rice is done....DO NOT STIR
dump into a bowl, add some chopped cilantro and "fluff"

you can top your bowls with whatever you like (in addition to the pico and chicken)....here are some suggestions

sour cream
guacamole
monterey jack cheese
black beans