Chili's Copycat Salsa

This is a family favorite at our house. I love this recipe because you can make it anytime of the year and just not during tomato season.

2 (14.5 oz) Cans Whole Tomatoes, Drained
1/4 Cup Onion, Chopped
1 Teaspoon Garlic Salt
1 Teaspoon Salt
1 Teaspoon Cumin
1 Teaspoon Sugar
1 Teaspoon Lime Juice
1 (4 oz)Can Diced Jalapenos (I only use about half a can. You can decide on how much heat you like.)
2 Roma Tomatoes, Diced

Place all ingredients together in a blender and blend until smooth.

Chunky Cinnamon Applesauce

8 Medium Tart Apples, Peeled and Quartered
1 Cup Water
1 Cup Sugar
1/4 Cup Red-Hot Candies

Place apples and water in a 5-quart sauce-pan. Cover and cook over medium-low heat for 20 minutes or until tender. Mash the apples. Add sugar and candies. Cook, uncovered, until sugar and candies are dissolved. Remove from the heat; cool. Refrigerate until serving.

Makes: 6 Cups

We like this served with City Chicken.

Mini Garlic Monkey Breads

Tonight I was looking for some sort of bread to go with a soup I was making. I wanted something fast and easy, something different for my family. I came across this recipe on one of my favorite recipe websites: realmomkitchen.com. It was good. I would recommend serving this hot, straight from the oven.

2 (7.5 oz.) Cans Buttermilk Biscuits
6 Tablespoons Butter, Melted
2 Tablespoons Parsley Flakes
3 Cloves Garlic, Minced
1/4 Cup Parmesan Cheese, Grated plus 2 Tablespoons additional to sprinkle to the top if desired

1. Cut biscuits into 4 pieces and place in a bowl. I used kitchen shears to cut the biscuits. You could also use a pizza cutter.

2. Combine the melted butter, parsley flakes, and minced garlic, and 1/4 cup Parmesan cheese together and pour over biscuit pieces.

3. Gently toss the biscuit pieces to get evenly coated with the butter mixture.

4. Using a 12 cup muffin tin, place 6-7 pieces of the coated biscuit dough into each muffin cup. Use the additional 2 tablespoons of Parmesan cheese and sprinkle on top of the breads in the muffin cup.

5. Bake at 400 degrees for 12-14 minutes or until golden brown. Serve warm. Makes 12 mini garlic monkey breads.

Green Grape Salad

This weekend for a family reunion, I was supposed to take a side dish or a dessert. There always seems to be a ton of desserts and so I opted to take a side dish. The big question was, what side dish to take. My sister had found this recipe on Pinterest. She had never had it but suggested it to me to take. I decided to take it because it looked like something that would go together in a hurry. It was a huge hit! I have to admit it was very simple to make and was delicious.

4 Pounds Seedless Grapes
1 (8 Ounce) Package Cream Cheese
1 (8 Ounce) Package Sour Cream
1/2 Cup White Sugar
1 Teaspoon Vanilla Extract
4 Ounces Pecans, Chopped (Not to fine)
2 Tablespoons Brown Sugar

Wash and dry the grapes. Take them off the vine and put them in a bowl. In a seperate bowl, mix together the sour cream, cream cheese, white sugar and vanilla. Once the mixture is smooth, place the cream cheese mixture over the grapes. Stir until the grapes are evenly coated. Sprinkle with brown sugar and pecans. I did stir it just a bit so not all the brown sugar and pecans were not all on the top. Refrigerate until ready to serve.

Mango Pico De Gallo

This recipe is to be served with the Lime-Chili Steaks that recipe is posted on this blog. However, this is a fabulous recipe and would make a great mango salsa to be served with chips.

1 Cup Small Cubes Mango (About 1 Medium to Large Mango)
1/2-1 Large Jalapeno Pepper (1/2 without seeds is nice, mild-medium heat; go from there)(If you are making this to go with the Lime-Chili Steaks, I would not add any seeds. The steaks already have a kick to them and so adding seeds I think would make it too hot. Only do that if you like intense heat.)
1/4 Cup Cilantro, Chopped
1/4 of a Medium Red Onion, Finely Chopped
Juice of 1 Lime
2 Cloves of Garlic, Minced
Kosher or Sea Salt To Taste

Combine ingredients. Serve. I try to prepare it a couple hours ahead of serving so that the flavors can blend together. This will keep for a day or so, but after that, the mangoes will go mushy.

Frozen Fruit Cups

2 Cans (20 Ounces Each) Crushed Pineapple, Undrained
2 Packages (10 Ounces Each) Frozen Sliced Strawberries, Undrained
12 Ounce Can Frozen Orange Juice Concentrate, Thawed
6 Ounce Can Frozen Lemonade Concentrate, Thawed
6 Medium Bananas, Sliced (I never add the bananas. I think bananas over-power the other fruits.)
Sprite

Combine pineapple, strawberries, orange juice concentrate, lemonade concentrate, and sliced bananas. Pour into foil lined muffin tins. Freeze until solid. Let thaw 30-40 minutes before serving. Place one cup in a custard dish, removing the foil wrapper. Pour some Sprite over the top. Nice and refreshing on a hot summer day.

Sweet Potato Casserole

We had this at dinner group a couple of months ago. It was delicious!

3 Cups Yams, Cooked and Mashed
1/4 Cup Butter
1/2 Cup Evaporated Milk
2 Eggs
1/3 Cup Sugar
1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1 Teaspoon Vanilla

Mix together and put in a casserole dish. Bake at 400 degrees for 15 minutes. Put topping on and bake for 10-15 minutes more.

Topping:
1 Cup Corn Flakes, Crushed
1/2 Cube Butter, Melted
1/2 Cup Brown Sugar

Mix and spread on top of casserole.

Baked Beans

Tonight I am going to a dinner and was asked to bring baked beans. This is a recipe I received from my mom. This recipe is probably my favorite for baked beans.

1 Large Can of Pork and Beans
1 Can Red Kidney Beans
1 Can Butter Beans
1 Onion, Chopped
1 Pound Hamburger
4 Slices Bacon
1/2 Cup Catsup
1/2 Cup Brown Sugar
2 Tablespoons Vinegar
2 Tablespoons Green Pepper

Brown the hamburger with the onion. Drain off the fat. In a crockpot combine all of the ingredients, including the cooked and drained hamburger. If you like a thicker bean, drain the kidney beans and butter beans. If you like a thinner bean, do not drain them before placing them in the corckpot. Cook on low for 4-6 hours.

Broccoli Slaw Salad

1 Bag Broccoli Slaw
1 Package Noodles, Crushed (You will not use the seasoning)
1/4 Cup Sunflower Seeds
1/4 Cup Slivered Almonds

Dressing
1/2 Cup Sugar
1/2 Cup Vegetable Oil
1/2 Cup Cider Vinegar

Combine the salad mixture. In a separate bowl, combine the dressing. Toss over salad.

Spinach Salad

1 Head of Lettuce
1 Bag of Spinach
3/4 Pound Fresh, Sliced Mushrooms
3/4 Pound Swiss Cheese, Grated
3 Tablespoons Sugar
1 Red Onion
1/2 Pound Bacon, Cooked and Crumbled
1 Cup Mandarin Oranges
1/2 Cup Slivered Almonds

Cook sugar and almonds together over low heat to carmalize. After the nuts are caramelized, be sure to take out the hard sugar clusters. Mix spinach, lettuce, mushrooms, cheese, oranges, bacon, onions, and almonds in a bowl. Toss.

Poppy Seed Dressing:
3/4 Tablespoon Poppy Seeds
1/3 Cup White Vinegar
3/4 Cup Oil
2 Tablespoons Prepared Mustard
1/3 Cup Sugar
1/2 of 3/4 cup Grated Onion
3/4 Teaspoon Salt

Combine all ingredients. Shake and chill. Dressing lasts a long time in the fridge. If it separates, just shake well.

Key Lime Fruit Dip

My mom was here this past weekend. While she was here, we made this yummy fruit dip that I found on this website:

1 Key Lime Pie Yogurt
7 oz. Container Marshmallow Cream
8 Oz. Whipped Cream Cheese
Zest of one Lime

Pour all above ingredients into a medium size bowl and blend with a mixer until smooth. Serve with apples, strawberries, bananas, grapes, kiwi, pineapple, etc.

Marinated Asparagus

My kids love asparagus. Strange I know! I am not a huge asparagus fan. However, I have been getting lots of asparagus in my Bountiful Basket. I am always looking for a new way to cook asparagus. I found this recipe on the Internet and LOVED it. My kids, on the other hand, were not huge fans and prefer me to just boil it.

1 Pound Fresh Asparagus
3 Tablespoons Lemon Juice
1/4 Cup Olive Oil
2 Cloves Garlic, Minced
1 1/2 Teaspoons Dill Weed

Remove the bottom third of the asparagus (woody part of the stalk) and discard. Place asparagus in casserole dish. Add remaining ingredients. Marinate at least 1 hour, turning frequently.

Place asparagus spears in a greased grill basket. Grill over hot coals until tender but still crunchy. YUMMY!

Sweet & Sour Cucumbers

This is one of our favorite recipes to do with cucumbers straight out of your garden.

1 Cucumber, Sliced
1/2 Red Onion, Sliced
1/3 Cup White Vinegar
1/8 Cup Sugar
1/4 Teaspoon Pepper

Place cucumbers and red onion in a bowl. Place other ingredients over the top. Stir well. DELICIOUS!

Yummy Vegetable Salad

1 Head Broccoli
1 Head Cauliflower
1/2 Cup Fried Bacon
1/4 Cup Sunflower Seeds, Shelled
1 Small Red Onion, Chopped

Cut broccoli and cauliflower into bite-size-pieces. Crumble cooked bacon. Mix all ingredients together.

Dressing:
1/4 Cup Sugar
1/2 Cup Mayonnaise
1 Tablespoon Apple Cider Vinegar

Mix with vegetables and marinate in refrigerator for at least two hours before serving.

Mexican Rice

This is a recipe I have used for years. It is delicious.

2 Tablespoons Vegetable Oil
1 Medium Onion, Finely Chopped
1 Clove Garlic, Crushed
1 Cup Uncoocked Non-Instant Rice
14.5 Oz. Can Mexican Stewed Tomatoes*
1-2 Tablespoons Chili Powder
1/2 Teaspoon Oregano
1/2 Teaspoon Salt
2 Cups Chicken Broth

*On the tomatoes, if you like chunks in your rice, add it straight from the can. My family isn't too hip on chunks so I put it in the blender before adding it to the rice.

In a medium saucepan, heat the oil, onion and garlic. Saute. Stir in the rice, tomatoes, and spices. Add the chicken broth and bring to a boil. Reduce heat to low. Cover and simmer for 20 minutes or until liquid has absorbed and rice is tender.

Garden Rice Pilaf

I found this recipe in a ward cookbook. It is delicious. My family really enjoys this recipe. It puts a little variety in the menu instead of just plain rice.

2 3/4 Cups Water
1/4 Cup Butter/Margarine
2 Tablespoons Instant Chicken Bouillon
1/4 Teaspoon Salt
1/4 Teaspoon Minced Fresh Garlic (Optional)
1/4 Cup Fresh Parsley, Chopped (Use less if you are using dried)
1 1/4 Cup Uncooked Long Grain Rice
1/2 Cup Carrots, Finely Chopped
1/2 Cup Slivered Almonds, Toasted
Pinch of Pepper
2 Tablespoons Green Onions, Sliced

In a 2 quart saucepan, bring water, butter, bouillon, salt, pepper, and garlic to full boil. Add rice and carrots; return to foil boil and then reduce heat to low, simmer covered until rice is tender, about 25 to 30 minutes. Stir in remaining ingredients.

Sweet Sauted Corn

This is definitely a keeper! My whole family loved the corn cooked this way. I found it on this blog: http://pickypalate.blogspot.com/

2 Tablespoons Extra Virgin Olive Oil
1 Red Bell Pepper, Finely Diced
1 Green Pepper, Finely Diced
1/2 Cup Onion, Finely Diced
4 Ears Fresh Corn, Kernels Removed
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
2 Tablespoons Butter
3 Tablespoons Honey

Heat oil into a large skillet over medium heat. Saute red pepper, green bell pepper, and onion for five minutes, stirring often. Stir in corn, salt, and pepper. Cook for an additional 5 minutes. Stir in the butter and honey until well combined and melted through. Serve warm.

I didn't have a green pepper and so I omitted that. I also freeze corn in the summer and so since corn isn't quite in season, I used that instead of the fresh corn.

Scalloped Potatoes

2 Quarts of Potatoes, Sliced
1 Large Onion, Sliced in Rings

White Sauce:
1/4 Cup Margarine, Melted
1/4 Cup Flour
2 1/2 Teaspoons Salt
4 1/2 Cups Milk
1/4 Teaspoon Pepper

Blanch sliced potatoes in boiling water for 3 minutes. Drain off the water. Place potatoes in the bottom of a 9x13 baking pan. Cut one large onion in rings and place on the top of the potatoes.
Combine the ingredients for the white sauce. Stir together until it comes to a boil. BE CAREFUL. Do NOT scorch. Do NOT cook white sauce on high. You will need to stir the white sauce constantly while it cooks. Pour white sauce over potatoes.
Bake at 350 degrees for 30-45 minutes.