Fabulous Home Canned Salsa

It's home canning season again at my house.  This time of year is one of my busiest.  Between the peaches, pears, tomatoes, green beans and carrots I hardly have time to do much of anything.  By the time I'm done, I'll have put up over 300 quarts.  I love it!  It's good news for our winter food supply!

I figured that since I was canning so much, I'd share a recipe or two.  This is my Fabulous Home Canned Salsa. I've spent years looking for a great salsa recipe.  Literally years!  I've tried at least a dozen different recipes, but none of them have hit the spot.  Some are sweet and others too vinegary.  Needless to say, I was overjoyed when I tasted this salsa at one of my hubby's work parties.  It's perfect.  Make it as spicy as you want, or mild enough for your little one, or somewhere in the middle.  Your entire family will love it!

**This recipe didn't come from an approved canning cookbook, so I called our local extension agent and verified that the recipe followed the approved home canning guidelines.  The only requirements are that the amount of peppers and onions used in a canned salsa recipe not exceed the amount of tomatoes.  In this recipe you shouldn't use more than 7 quarts of peppers and onions since there are 7 quarts of tomatoes.  Play around with the spices all you want though, it won't hurt a thing.**

Fabulous Home Canned Salsa
Makes 9 quarts or 18 pints

7 quarts of tomatoes, peeled and diced
1/2 cup vinegar
2 cups Anaheim chili peppers, chopped
4-5 green peppers, chopped
4-7 jalapeno peppers, chopped (for mild salsa remove the seeds and membranes)
1 (7 oz.) can El Pato Hot Mexican tomato sauce (the yellow can available in the Latin section of the grocery store)
4-5 onions, chopped
1/2 cup cilantro, chopped
6 Tbs. salt
1 Tbs. garlic powder
1 Tbs. cumin
1 Tbs. oregano
2-3 (6 oz.) cans tomato paste  (You won't need this if you use half paste tomatoes)

Place the prepared tomatoes into a large pot.  I used a 12 quart stock pot and it barely fit.  Seed the peppers/chilies, chop them up (I used my food processor and had everything chopped in less than 10 minutes) and add to the tomatoes.  Add the remaining ingredients, except the tomato paste and simmer for 30 minutes.  If your salsa is not as thick as you'd like, add the tomato paste until it reaches the desired consistency.  Place in hot jars and adjust the lids and rings.  Process in a boiling water bath for 45 minutes for quarts and 30 minutes for pints.  That processing time is for an altitude of 4,000 feet.  Be sure to check the proper time for your altitude.

Source:  Amy L.

Secret Recipe Club: Caramel Apple Marshmallow Dip

Good morning all!  It's my favorite time again.  Yep!  Secret Recipe Club time!  It's almost like waiting for Christmas every month!  I always look forward to trying a recipe or ten from my assigned blog, seeing who had my blog and drooling over all the delicious food from everyone in the group.

This month, I was assigned Steak N Potatoes Kinda Gurl.  And just let me say, awesome blog!  There is a great variety of recipes and restaurant reviews.  But my favorite thing about Desi's blog is that there isn't anything too gourmet for my family!  Some fancy stuff, sure, but it's all the kind of food I'd make with ingredients that I always have in my cupboards.  Love it!

Now for the recipe!  I chose to make Caramel Apple Marshmallow Dip.  See, I was invited to a get together at a friend's house and I offered to bring something to help out.  She is on a diet (swim suit season is right around the corner) so she requested something "semi-healthy".  I can't tell you how glad I am the she added the "semi" in there.  Because I can't think of one healthy appetizer/dip recipe.  But since it only needed to be "semi" healthy, I  figured a dip filled with cream cheese, marshmallow cream, caramel and toffee bits would qualify since you dipped apples in it.  (Are you lovin' my logic?)  Needless to say, my friend had to start her diet over again because, lets face it, I took a dip with cream cheese, marshmallow cream, caramel and toffee bits in it.  And regardless how many apples you dip in it, there's nothing healthy about this stuff!  But there is something very sinful about it!

Don't let apples have all the fun with this dip though.  Because the strawberries will be very angry if you leave them out.  Thanks goodness I thought to include them, because they were delicious!  But lets be honest here, I'd dip celery in this stuff.  It's luscious!

Caramel Apple Marshmallow Dip
 Serves about 20


8-oz block of cream cheese, softened 

1 cup marshmallow cream 

1/3 cup caramel topping plus more for drizzling 

1 tbsp dark brown sugar 

1/2 tsp vanilla extract 

1/2 cup heath toffee bits (or however much you want to cover the dip)

2 granny smith apples, sliced 

2 honey crisp apples, sliced

Blend cream cheese and marshmallow cream in a medium mixing bowl until creamy. Add 1/3 cup caramel, dark brown sugar, and vanilla and blend until smooth. Transfer to a decorative bowl, or the center of a platter. Drizzle more caramel topping on top and sprinkle generously with toffee bits. If using bowl, place it in the center of a platter and surround with the sliced apples.

Strawberry Cheesecake Sandwich Cookies

Pinterest strikes again!  Home of every good idea on the Internet, Pinterest has given me a ton of good recipe and decorating ideas, but so far, these cookies are my favorite.  It's not very often that I find something I'm so excited to make.  I love it even more that I got to make up the recipe myself.  It makes me feel so creative, even thought I'm really not.

These rich and delicious cookies are so simple to make but look so beautiful.  They use mostly prepackaged items, and you could even use a soft and chewy bakery chocolate chip cookies if you wanted. I love how the strawberries balance out the sweetness and richness of the chocolate and cheesecake.  I'm going to make these for my niece's bridal shower this summer.

Strawberry Cheesecake Sandwich Cookies
 Makes about 18 sandwich cookies

1 lb. strawberries, sliced thick

For the cookies:

1 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
2 1/2 cups flour
1 (12 oz.) bag chocolate chips

  Heat oven to 350°.  Cream the shortening and sugars until creamy.  Add the vanilla and eggs, one at a time, and mix well after each addition.  In a separate bowl, whisk the dry ingredients together then add to the shortening mixture and mix well.  Add the chocolate chips and mix again. 

Place the dough on a baking sheet using a cookie scoop to ensure the cookies are all the same size.  Bake for 9-11 minutes.  The cookies will look undercooked.  Remove from the pan immediately and allow to cool completely.

For the cheesecake frosting:


1 small box cheesecake pudding (you can use any flavor you like)
1 cup milk
~1 to 1 1/2 cup whipped topping


Mix the pudding and milk together until partially set.  Fold in the whipped topping.  Use more or less whipped topping depending on the flavor you want.


To Assemble:

Spread a layer of  cheesecake frosting on the bottom of 2 cookies.  Add thick slices of strawberries then sandwich them together.  Store in the refrigerator.  Remove from the refrigerator 15 minutes before serving.

Source:  Cookie recipe from my dear friend Amy S.
Inspired by Pinterest

Cake Batter Cracker Dip

I'm not sure I've mentioned this before, but I'm a cake-batter-a-holic.  Seriously.  I love cake batter.  Its a wonder that there is ever a baked cake in my house because I eat the batter by the spoonful.  Yes, I'm a little ashamed.  Don't think less of me for my addiction.  But the first step to overcoming it is admitting it, right?  So there it is for the whole world to see.

I do have a sneaking suspicion that I'm not the only one.  Cold Stone wouldn't have come up with cake batter ice cream just for me.  Although if they did, it would be AWESOME!  Anyway, I'm always trying to find new ways to enjoy cake batter sans the salmonella risk.  (What fun is it to eat something you love if it won't love you back.)  I found this idea on Pinterest--the birthplace of all great ideas and a colossal time waster (move over Facebook).  The original site didn't really have a recipe, just guidelines, but really, its 3 ingredients.  It can't be that hard.

Let me tell you, this dip is delish!  It tastes exactly like cake batter.  I love that I can tailor it to any occasion.  My daughter, Brinlee, will be having a birthday party in February so I'll make this with a strawberry cake mix.  You can also dip a plethora of crackers and fruit.  Chocolate cake mix with strawberries.  Spice cake with apple slices.  Or you can go with just crackers.  We used animal crackers, Nilla Wafers, and graham crackers.  Whatever you do, it will be yummy!

Cake Batter Cracker Dip
Serves about 20

1 box of cake mix (any flavor)
1 1/2 cups plain or vanilla yogurt (plain yogurt will give it a tangy flavor)
2 cups cool whip
Powdered sugar to taste (I liked the tang the yogurt gave it, but mix in some powdered sugar if you like it sweeter)
Animal crackers, graham crackers, Nilla Wafers or fresh fruit

Combine all the ingredients in a bowl and mix until smooth and creamy.  Refrigerate 1 hour or overnight.  Serve with your favorite crackers. 

**This dip actually stores really well.  I made it on Saturday and here it is, Monday morning and I'm having this for breakfast while I type!  YUM!**

Inspired by:  Lee, Me & the Girls

BBQ Chicken Kebabs

This weekend is the last big BBQ weekend of the summer, so I thought I'd share my favorite BBQ chicken recipe from this summer.  I originally started out to make this recipe, until I opened up my cupboards and realized I had almost none of the ingredients.  So I pulled out every spice I had that would even remotely taste good on BBQ chicken and made up my own version.  And it was fabulous!  It was so good that I made it twice in one week.  My kiddos loved having their own skewers and the whole meal was a huge success!

For this recipe, you'll use bacon in a way you would have never imagined.  I'm talking bacon paste.  Sounds disgusting, tastes delicious!  I've been seriously pondering other ways to use it.  Its magical!  It adds a subtle, smokey flavor to these kebabs.  I'm drooling just thinking about it!

BBQ Chicken Kebabs
Serves 4-6


2 lbs. chicken, cut into 1 inch cubes
2 tsp. kosher salt
1 1/2 tsp. paprika
2 Tbs. BBQ seasoning (I used McCormick)
1 Tbs. chili powder
1 tsp. garlic powder
dash red pepper flakes
2 Tbs. sugar
BBQ sauce
Skewers (if you are using bamboo skewers, soak them in water for 30 minutes)

Toss the chicken and salt together.  Cover and chill 1 hour.  Pat the chicken dry with paper towels.

In a small  bowl, combine the paprika, BBQ seasoning, chili powder, garlic powder, red pepper flakes and sugar.

Process the bacon in a food processor until a smooth paste forms, about 30-45 seconds, scraping down the bowl as needed.

Add the bacon and spice mix to the chicken and blend until the chicken is completely coated with the bacon paste.  Thread the chicken loosely onto skewers.  Don't waste any of the bacon mixture, just press any remaining onto the skewered chicken.

Grill, turning every 2-3 minutes until browned and slightly charred, about 8-10 minutes total.  Brush with BBQ sauce and flip and cook until sauce is brown in spots, about 1 minute.  Brush the second side with BBQ sauce and flip to grill 1 minute.  Serve immediately.

Inspired by:  Mel's Kitchen Cafe

Gooey Cheesy Ham Sandwiches with Onion Butter



This has become one of my favorite quick meals.  It is so gooey and cheesy and full of flavor.  The onion butter just puts it over the top.  I had to make extra to use on other sandwiches.  I don't know if I'll ever need mayo again.  :) 

I think I'll make these for our next family get together and these will be on the Superbowl menu for sure!  Because they are so easy, I've starting keeping the fixin's in the fridge so I can have them any time the craving strikes!

Gooey Cheesy Ham Sandwiches with Onion Butter

Serves 8

Sandwich:

8 wholeSandwich Rolls (or 16 Dinner Rolls)
1/2 poundsHam, Any (sliced Thin Or Chopped)
1/2 poundsCheese, Any Variety That Melts Well (I used cheddar and Monterrey jack)

Onion Butter:

8 Tablespoons salted butter
1/2 cup finely minced onion
3 Tablespoons prepared mustard (I used Dijon)
1 teaspoon poppy seeds
1 teaspoon freshly squeezed lemon juice

To make the onion butter, combine ingredients in a small sauce pan and heat gently just until the butter is melted and all the ingredients are well combined. Cool to a spreadable consistency.

To prepare sandwiches, place roll bottoms, cut side up on a sheet pan. Spread some onion butter evenly onto each of the halves (use about half of the onion butter for this step), top with 1/2 the cheese, next add all the ham, now add remaining cheese, and end with the rest of the onion butter. Top with the roll tops, cover pan with foil, and heat in a 300F oven for 10-15 minutes until the sandwiches are heated through and the cheese melts.

Sandwiches can be assembled up to 2 days in advance, but store them in an airtight container to control the smell of raw onions in your fridge.

Source:  Photo and Recipe from Tasty Kitchen

Bacon Wrapped Lil' Smokies

Lil' Smokies are a weakness of mine.  I love 'em!  They were on sale over Christmas and I bought 18 packages of them.   They are in the freezer right now just waiting for me to eat them.  There are so many things you can do with them.  My kids' favorite way to eat them is in Piggy in a Blanket form.  (Those will also be on my Superbowl Menu.)  But they can be slow cooked in a pineapple BBQ sauce or my favorite, wrapped in bacon and smothered in BBQ sauce.

Bacon Wrapped Lil' Smokies
About 64 smokies
2 (14 oz) packages of Lil' Smokies

1 package bacon

1/4 cup bbq sauce

2 tablespoons water

3/4 cup brown sugar

Mix together the bbq sauce, water and brown sugar and coat all the Lil' Smokies in the sauce. Cut each bacon slice into fourths and wrap around the little smokies. Bake on a foil lined baking sheet at 375 for 45 minutes or until bacon is fully cooked. Serve with more bbq sauce. 

Source:  A family recipe I've been making forever.

Secret Ingredient Chili

My family absolutely loves chili.  It is my favorite snowy day meal.  There are so many different versions that there's no reason to ever get bored with the same old chili.  But this recipe is my favorite.  The "secret ingredient" is one that no one ever guesses, but that adds a new level of flavor.  Its cinnamon.  Yep, the same cinnamon that you put on your toast in the morning tastes great in chili.  It doesn't take much to deepen and enrich the flavor of the chili.  I serve this out of bread bowls as a main dish on Superbowl Sunday.  If I'm feeling really ambitious, I'll also whip up a pot of  Smokey Chipotle Chili for those that like it HOT!

Secret Ingredient Chili

Serves 12-15

2 lbs. ground beef

1 large onion, diced

2 cloves minced garlic

2 quarts diced tomatoes

2 cans tomato sauce

1 4oz can diced green chilies

2-4 Tsp. chili powder or to taste

1-2 tsp. cumin or to taste

2 tsp. kosher salt

1 tsp. pepper

cinnamon  (start with 1/4 tsp. and then add more to taste)

2 15 oz cans kidney beans, drained

1 15 oz can chili beans, undrained

Cook the ground beef, onion and garlic until meat is no longer pink.  Then add the tomatoes, tomato sauce, green chilies and spices. I started with 1/4 tsp. of cinnamon, and ended up using just shy of 1 tsp. Simmer the chili 1 1/2-2 hours. Add the beans and simmer until they are heated through.

Source:  A Mommy's original recipe

Fiesta Bean Dip

This is one of those dips that everyone has a recipe for.  I've seen and tried several different versions, but I always come back to this one.  It's always a hit and I always come home with an empty dish.  Now I have to confess, I'm not a huge sour cream fan.  I cook with it a lot, but I really don't like when its a dominant flavor in any dish.  I solved that problem by mixing taco seasoning into the sour cream to disguise it a bit. 

I like spicy Mexican food, and this dip is no exception.  You can easily spice it up by using jalapeno refried beans and spicy taco seasoning.  This dip is a Superbowl tradition at our house.

Fiesta Bean Dip

Serves 15-20

2 (15 oz.) cans refried beans

1 1/2 cups sour cream

1 pkg. taco seasoning

1 1/2 cups guacamole

1 1/2 cups salsa

Shredded cheddar or Monterrey jack cheese

Sliced black olives

Diced tomatoes

Spread the refried beans in the bottom of a 9 x 13 in pan.  In a bowl, combine the sour cream and taco seasoning and mix well.  Spread over the beans.  Spread the guacamole over the sour cream and the salsa over the guacamole.  Sprinkle with shredded cheese, olives and tomatoes.  Chill for 2 hours before serving.  Serve with tortilla chips or Frito's.

Source:  A Mommy's original recipe

Cheesy Bacon Ranch Dip

Since the Superbowl is only a week and a half away, I thought I'd share some ideas for party food.  I love to have an excuse to have friends and family over for some good food, good company and of course a little football thrown in.  I usually try to keep the menu simple and do as much ahead of time as I can.  The menu includes both finger foods and something hearty like my Secret Ingredient Chili (I'll share that recipe soon).  Today we'll start with my favorite dip.

A local grocery store makes a version of this dip that I absolutely love!  But it is super expensive so I never buy it.  I just put my blinders on as I walk through the deli section, but I can still hear it calling my name.  Since I obviously can't live without it, I just had to recreate it.  I happened to find a container that was marked down for quick sale so I snatched it up, took it home and created my own version.  Which for the record is better than the store's.  It would be great to serve on New Year's Eve, Super Bowl Sunday or on Tuesday!  So give it a try!

Cheesy Bacon Ranch Dip
Makes about 1 1/2 cups

1 cup sour cream
1 1/2 Tbs. dry ranch dressing mix
5 slices of bacon, cooked and crumbled
2 green onions with tops, sliced
1/3 cup grated cheddar cheese

In a bowl, mix the sour cream and ranch dressing mix.  Add the remaining ingredients and mix well.  For best results, refrigerate for at least 2 hours or overnight to let the flavors blend.  Serve with crackers or veggies.

Source:  A Mommy's original recipe