Quick and Easy Blender Salsa

Quick and Easy Blender Salsa

• 1- 14 oz can diced tomatoes
• 1- 10 oz can original Rotel
• 1/2 small onion, roughly chopped
• 1 clove garlic, peeled and smashed
• 1 tsp diced pickled jalapenos
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• small to medium size handful of cilantro, washed
• juice of 1 lime

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

I found this recipe on Pinterest in 2014 and it is awesome!  Takes less than 5 minutes to make and tastes way better than any store-bought salsa!!

Horseradish Chive Bread

Horseradish Chive Bread

4 tbsp salted butter, softened

1 tbsp Kraft Horseradish-Dijon mayonnaise

1 tsp freeze-dried chives

6 slices sourdough bread

Preheat the oven to 375^F. 

Cream the butter, mayo and chives and mix well.  Spread generously on each slice of bread and place on a baking sheet.  Bake for 5-7 minutes or until hot and slightly toasted. 

Awesome bread!!!

Beef Bourguignon Noodle Soup

Beef Bourguignon Noodle Soup

3 Tbsp olive oil

1 1/2 lbs lean beef stew meat

1/2 cup all-purpose flour

Salt and Black Pepper, to taste

2 slices bacon, chopped

3 carrots, chopped

1 onion, chopped

2 stalks celery, chopped

1 Tbsp tomato paste

1 tsp dried thyme

1 1/2 cups red wine

32 oz carton low sodium beef broth

Water

16 oz pkg egg noodles

Heat the oil in a large heavy pot over medium-high heat.  Place the beef cubes in a plastic bag with the flour, salt and pepper and shake to coat. 

Cook the beef cubes in the oil until well browned all over.  Remove to a plate.

In the same pot, cook the bacon and chopped carrots about 5 minutes.  Add the onion and celery and cook, stirring occasionally for about 5 more minutes.  Stir in tomato paste, thyme and red wine and cook, scraping the bottom of the pot to loosen the browned bits for a minute or two.  Add the beef broth and enough water to cover the beef and bring to a boil.  Reduce heat and simmer for 2-3 hours or until the beef is very tender, adding water as needed to keep the level about the same.  You'll want enough liquid to cook the noodles in after the beef is done.

Bring the soup back to a boil and stir in the egg noodles.  Cook until just done (according to package directions). 

Serve with Horseradish Chive Bread.

This was very good!! Adapted from Martha Stewart's Boeuf Bourguignon Soup.

Butterscotch & Black Pepper Baby Carrots

Butterscotch & Black Pepper Baby Carrots

2 1/2 tablespoons butter 

2 1/2 tablespoons packed light brown sugar 

1/4 teaspoon kosher salt 

1 pound baby carrots, halved lengthwise

1/2 to 1 tablespoon freshly ground black pepper 

In a medium skillet, heat the butter, sugar, and salt over medium-high heat, stirring until smooth. Add the carrots and toss to coat. Cover and reduce the heat to medium. Simmer for 15 minutes or until the carrots are tender and glazed. Top with black pepper. Serve hot or warm.

Delicious!!

Recipe courtesy The Deen Brothers as seen on Food Network.

Tuna Sandwiches

Tuna Sandwiches

1 can Bumble Bee Prime Fillet Solid Light Tuna (Tonno) in Olive Oil, drained
8 Hamburger Dill Pickle chips, finely chopped
3 Mild Banana Pepper Rings, finely chopped
1/2 tsp dehydrated minced onion flakes
1 tsp mustard
1 tablespoon mayonnaise (more or less) plus extra for bread
4 slices honey wheat bread
1 ripe tomato, thinly sliced
2 lettuce leaves or some shredded lettuce

Place the drained tuna in a small bowl.  Add the chopped pickles, pepper rings, onion flakes, mustard and 1 tablespoon (more or less) of tuna and stir until well combined.  You want just enough mayonnaise to hold the mixture together.  Cover bowl and refrigerate for at least 1 hour.

Spread mayonnaise on the bread slices.  Top 2 slices with the tuna mixture, then the sliced tomatoes and lettuce.  Top with the remaining bread to make 2 sandwiches.

Chocolate-Orange Truffle Cake

Chocolate-Orange Truffle Cake

Ingredients

1          box chocolate fudge cake mix

Water, vegetable oil and eggs called for on cake mix box

1

tablespoon grated orange peel

1

container Betty Crocker® Rich & Creamy chocolate frosting

1/3

cup whipping cream

1/2

cup semisweet chocolate chips

Directions

• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch rounds--except add orange peel to batter.
• 2 Fill layers and frost side and top of cake with frosting. In 1-quart saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes.
• 3 Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.

Brown Sugar Caramel Pound Cake

Brown Sugar Carmel Pound Cake

Ingredients:
1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips (I use Heath)
1 cup pecans, chopped

Caramel Drizzle:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

Directions:
Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray or grease and dust with flour

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl, combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon caramel drizzle over cooled cake.

Directions for Caramel Drizzle
In a medium saucepan combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure to drizzle the caramel while it’s still HOT.

When cooled the caramel does somewhat harden.