Fresh Salsa

(Zaitz)

1 Tbsp     Virgin Olive Oil                          ---]    Heat oil in pan add onions saute till carmelized (10 min)

1/2           Large Onion peeled and chopped --]

 

2 lbs         Tomatoes blackened    --------------]  Line cookie sheet w/ foil, coat w/ oil cut tomatoes slice

4 tsp         Garlic minced              --------------]  put skin side up bake 450 30 min til blistered/blackened

                                                                           add garlic to pan after 15 minutes remove (cover 10 min)                                        

                                                                           Put 1/2 in the blender pulse chop til desired consistency

1/2 Cup    Cilantro fresh minced                      -]    Add to blended tomato mixture pulse to chop and mix

4               Chipolte chiles en adobo chopped  -]

                 (comes in a can)

 

1/4 Cup    Red Wine Vinegar   -------------------]    Peel skin off remaining tomatoes and add

1 TBSP    Salt                                                    ]    remaining ingredients to original tomato mixture

1 tsp         Sugar                        -------------------]    pulse til desired texture.

 

Serve with chips. 

 Roasted Salsa for Canning

24 - 32 (8lbs) Tomatoes  Core and cut in half                                  -  Pre heat oven to 450 degrees

12 (2lb)          Anaheim Peppers    ]                                                  - line cookie sheet w/ foil and oil

8                     Jalapeno Peppers -- ] Cut in half, remove seeds        - place cut tomatoes& peppers skin up

6                     Bell Peppers            ]                                                  - Roast 30 minutes,skin blisters/black

6                     Onions (large)         ]  Peel, cut in quarter wedges     

8 Tbsp            Minced Garlic                                                             - Add Garlic after 15 minutes

• Remove pans from oven cover with foil for 10 min the remove tomato skins wear gloves or use tongs

• In sections blend blackened ingredients in blender til desired consistency and transfer to a large pot

1 Cup            Fresh Cilantro chopped fine -]

1 Tbsp          Oregano dried                         ]

2 Tbsp          Ground Cumin                        ]                  Add to blended tomato mixture in pot mix well

3 tsp              Salt                                         ]

3 tsp              Ground Pepper                       ]                  Bring to a boil then turn down to simmer for 1 hour

1 Cup            Lime Juice                              ]

1 Cup            Apple Cider Vinegar ----------]

Put into Pint jars and bottle per inst. (Makes 7 pints)

Place salsa in clean pint jars, wipe rim clean put on canning lid and ring, tighten til hand tight. Put pint bottles into canning pot and cover with warm water 2 inches above the top of the bottles.  Cook covered for 20 minutes and let sit until lids seal.

 

 

No Bake Energy Bites

• Prep Time: 20 mins
• Cook Time: 0 mins
• Total Time: 20 mins
• Yield: 20-25 energy bites 1x

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Description

This No-Bake Energy Bites recipe is easy to make, full of feel-good ingredients, and irresistibly delicious!

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Ingredients

Scale

• 1 cup old fashoned oatmeal
  
• 2/3 cup toasted shredded coconut (sweetened or unsweetened)
• 1/2 cup creamy pecan butter, peanut butter or almond butter
  
• 1/2 cup gournd flaxseed
  
• 1/2 cup chocolate chips (or vegan chocolate chips)
• 1/3 cup honey
• 1 tablespoon chai seeds (optional)
• 1 teaspoon vanilla

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Instructions

1. Stir everything together.  Stir all ingredients together in a large mixing bowl until thoroughly combined.
2. Chill. Cover the mixing bowl and chill in the refrigerator for 1-2 hours, or until the mixture is chilled.  (This will help the mixture stick together more easily.)
3. Roll into balls.  Roll into mixture into 1-inch balls.
4. Serve.  Then enjoy immediately!  Or refrigerate in a sealed container for up to 1 week, or freeze for up to 3 months.

 

Soft and Chewy Protein Granola Bars

RUNNING WITH SPOONS(2) (Altered from)

Kari SuHo:

10Ingredients

30Minutes

380Calories

Read Directions

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Ingredients

6 SERVINGS large or 12 servings square.

2 cups quick oats

1/2 cup vanilla protein powder

2 tablespoons ground flax

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup pecan or almond butter (or any nut butter)

1/4 cup honey (or brown rice syrup if vegan)

1/3 to 1/2 cup unsweetened vanilla almond milk(any milk will do add to consistency desired)

1 teaspoon vanilla extract

1/3 cup mini chocolate chips (dairy-free if vegan)

 

 

Mix dry ingredients first, then add the wet ingredients and mix until incorporated. Spoon into parchment paper lined container and refrigerate til holds shape. Store covered in fridge.

Salsa

Salsa
(Michelle Hardy)

Ingredients:

2 14 oz cans diced tomatoes

1 11 oz can mild Rotel

Large palm full of fresh cilantro chopped

3-4 chopped green onion

2 packets of stevia or 1/2 tsp sugar

1/2 tsp lime juice

garlic salt or salt to taste

Mix all together and chill before serving in a covered bowl.

Best Big, Fat, Chewy Chocolate Chip Cookies

1/2 teaspoon baking soda                   1/2 teaspoon salt

       3/4 cup unsalted butter, softened               1/2 cup white sugar

       1 cup packed brown sugar                         1 tbsp vanilla

       2 cups all purpose flour                               2 cups chocolate chips

      1 egg plus 1 egg yolk

• 
  Add all ingredients to list

 Directions

Add a notePrint

• Prep
  10 m
• Cook
  15 m
• Ready In
  40 m

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Nutella Frosted Peanut Butter Cookies

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 36-48 cookies (depending on how big you make them)

Ingredients

1 C butter softened

1 C smooth peanut butter 

1/2 C sugar

1 1/2 C brown sugar

2 eggs

2 tsp vanilla

2 1/2 C flour

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

Nutella chocolate spread

Instructions

1. Preheat your oven to 350 degrees.

2. Place the butter and peanut butter in your stand mixer or large mixing bowl and mix on medium speed for 2 minutes. Add the sugar and mix for an additional 2 minutes. Add the eggs and mix for 1 minute. This may seem like a lot of mixing time, but trust me...it will make the cookies more chewy and delightful. Add the vanilla and mix just until combined.

3. In a separate bowl toss together the flour, baking soda, baking powder and salt. Add to the creamed mixture and mix until combined.

4. Spray your cookie sheet with cooking spray and coop the dough into 1 1/2 balls onto the sheet.

5. Bake for 7-8 minutes or just until the tops are slightly cracked. You want to be sure not to over bake. The cookies should appear a little bit underdone when you take them out of the oven. Allow them to rest on the hot cookie sheets for several minutes. This will allow them to continue baking without making them hard and crunchy.

6. Cool completely then spread Nutella on the top of each one.

Candied Pretzels

I did this about a year ago with my activity days girls and again for one of my superbowl treats. Lay out pretzels on waxed paper lined cookie sheets. Place a rollo, chocolate kiss, or other favorite small chocolate candy onto pretzel. Place in oven heated at 200 degrees for long enough to soften your chocolate into the pretzel. Maybe 2 to 3 minutes tops. Remove from oven and top with small candy pieces. I used peanut butter pieces. When cooled remove from waxed paper and place on serving plate.

Carmel Popcorn

2 cups brown sugar
1 cup (2 sticks butter)
1/2 cup light corn syrup
1 tsp salt
2 cups unpopped popcorn

Directions:
pop the popcorn and set aside

melt the remaining ingredients together in a large heavy gauge pan. Stir constantly and when it boils set the timer for 5 min. Add:

1 tsp vanilla
1/2 tsp baking soda

stir well and add the popped kernals stiring until well coated. Spread onto foil lined cookie sheets and bake at 250 degrees for 1 hour stiring every 15 minutes.