Salsa

Salsa and tortilla chips has always been one of my favorite things to snack on BUT I have never really been able to find a store bought salsa that hits the spot every time. I don't know what it is about store bought but I just don't love them.....even the ones that are preservative free and only have natural spices and ingredients, those still don't taste right. With that being said I have tried numerous different concoctions of my own homemade salsa recipes but couldn't find one UNTIL my husband bought me my first Pioneer Woman cookbook! I will NEVER again buy pre-made, store sold salsa....sorry Pace ;-)

I did make a few changes to the original but am still giving her recipe credit, because I probably would still be wasting time in front of the the many jars and jars of salsa at the grocery stores trying to figure out which one to try this time.

Also I must point out that you can control the heat level with this recipe. I use 2 cans of Hot Rotel tomatoes because I like a little heat and the 2 cans are just the perfect amount for my taste BUT if you prefer it milder you could use 1 can Hot and 1 can Mild, or 2 Original....you get the idea, mix it up and make it your Go-To-Salsa!!


Go-To-Salsa

1 can (28oz) whole tomatoes
2 cans Rotel tomatoes (your choice on heat level)
1/2 onion coarsely chopped

1 jalapeño, coarsely chopped (de-seed if you don't want the extra heat BUT do add it for flavor....it's not the same without it!!)
1/4 tsp sugar
1/4 tsp salt
1 tsp cumin
the juice of 1/2 lemon or lime (this too is a matter of preference)

Directions:

** before you start....this will make a lot of salsa! If you don't have a large food processor (12 cup capacity) or blender you will have to work in batches and then stir the batches together in a bowl**

In your food processor or blender add the onion and jalapeño first then top with your tomatoes. **do not drain the tomatoes of their juice** Add sugar, salt, cumin and juice. Pulse until the salsa is to your preference of consistency (I pulse until all my tomatoes are broken up, I do not like chunky salsa)

Salsa is ready to eat as soon as you are done pulsing and mixing the ingredients together. Store leftovers in the refrigerator, will keep well for about 1 week. Stir before serving after chilling. ENJOY :-)


DID I MENTION HOW EASY AND QUICK THIS RECIPE IS??

Recipe adapted from "The Pioneer Woman Cookbook"

Jalapeño Popper Dip

This dip was a winner and is going in my keeper stash for sure. The only part about making this kind of dip that I was concerned about was how spicy it would be. Have you ever bought Jalapeño's that were either really really mild or REALLY REALLY spicy?! Thankfully the ones I used were right were they needed to be.

Bad news about this post.....I don't have a picture to share :-( I promise though that as soon as I make it again I will add a picture!!! And who knows it may be sooner then later, since it was so good.

Jalapeño Popper Dip

2 pkg. cream cheese, softened (I used lactose free cream cheese)
1/2 cup shredded mozzarella
1 cup shredded cheddar
1 cup mayonaise
4-6 fresh jalapeño's, seeded and chopped
1/4 cup diced green onions
6-8 slices of bacon (optional)....I left it out

Topping:
1 cup of crushed crackers (I used Ritz but you could use saltines or even Panko bread crumbs)
1/2 cup parmesan cheese
1/2 stick of butter, melted

Directions:

Preheat oven to 350F

Combine all the dip ingredient together in a bowl, make sure to stir well. Transfer to an oven proof dish. (I was surprised at how much dip this actually makes, so my baking dish ended up being too small and I had to fill two different dishes)....I am going to say that you could easily get the entire batch into a 9x9 square baking dish. Spread it out smoothly.

Combine the topping ingredients and sprinkle across the top.

Bake 20-30 minutes or until bubbly and the topping is light golden brown.

Serve with crackers or even tortilla chips.

Brunch Worthy

Boy oh boy did this weekend fly by!! And the temperature in my house was WAY hotter then it was outside LOL but well worth the effort of all the yummy treats I made. I made so many different recipes and have found some keepers.

Here is a list of everything I made:

Mini Citrus Muffins (these are easy and great to take to a social gathering)
Banana-Blueberry Bread (this is a favorite of mine)
Pumpkin Cinnamon Rolls (requires time but the result is well worth it)
Crockpot Breakfast Casserole (besides the burnt spot from my slowcooker having a hot spot this casserole is a keeper, especially since it cooks overnight and is ready in the morning)
Angel Food Lemon Bars (these are the perfect combo of lemony-sweetness)
Jalapeño Popper Dip (this is an absolute keeper)

Then I have to share Tiffany's a-m-a-z-i-n-g chocolate chip cookie recipe!! I gave her the Jalapeño Popper Dip recipe in exchange for this cookie recipe.