The Best Salsa Ever!

I have been on a quest to make the best salsa ever! My favorite salsa is the kind when you are eating in a restaurant and it is just the perfect blend of flavors. It has taken a while and I have tried many different recipes and most have been good. Not great, but edible. So while on my internet search I found this recipe from Pioneer Woman. And I have found it....the BEST salsa ever! It tastes as good or better than the stuff served in restaurants. :)

Restaurant Style Salsa
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Ground Cumin
1/2 cup Cilantro (more To Taste!)
1/2 whole Lime Juice

Note: this is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

So incredibly tasty...it will be gone very quickly!!!

-Kelli

Winner, Winner...PORK dinner?

So I am in a four-family cooking group with some ladies around town and have been enjoying the extra time three days out of the week NOT cooking. Honestly, there is no better feeling than watching the busy day wind down to around four o'clock and not running into that horrid thought, "Oh no, what am I going to cook for dinner tonight?"
Knock. Knock. Knock. "Here's your supper! Enjoy!"
Dinner a'la doorbell.
It. Is. So. Lovely.
BUT I like to cook, don't get me wrong. I enjoy a few hours dawdling in the kitchen, messing up recipes and swearing to myself and my hungry husband that I'll follow the recipe more closely next time.
My point?
The recipe exchanging is one of the biggest perks of this food-group business. I have come across some real nuggets of gold. (And some real nuggets of...well...not everything everyone cooks is going to agree with my family.) It is a risk worth taking, having others cook for you three days of the week. Remember that delectible little frozen Texas treat a few posts back? That'd be a nugget a' gold there. And this one, this be a niiiice little addition to my collection.

Candied Piggy *

*not actual recipe name. (I don't know the actual name. What is it with these ladies not naming their recipes?)

1 pork roast (2-4 lbs)

2 cups salsa of choice

2 cups brown sugar

1 slow cooker

Combine salsa and brown sugar. Place over pork in slow cooker. (Maybe put a bit of water to thin it out a bit.) Cook on low 8-10 hours. Shred with fork and let it simmer for another two hours.

Pair with warmed tortillas, lettuce, tomatoes and cheese for succulent pork burritos, or grab some local naan (indian bread) or make it yourself (recipe a few posts back) and pinch it off in fingerfuls with the soft bread.

Seriously delicious sweet pork.

Happy Eating!

-Amy



Chocolate Peanut Butter Cake

Yummy! So my step-daughter wanted a Chocolate Peanut Butter Cake for her birthday.

I knew where the perfect recipe was, it was at kevinandamanda.com.

I made my own adjustments, and the recipe I used will be posted at the bottom. But her blog was my inspiration. Since my step-daughter loves stars I decided to make her cake in a Wilton Star cake pan.

I made the chocolate cake, and I added Reese's Peanut Butter chips to it =)

Then I made the frosting...peanut butter buttercream frosting. Oh my goodness this was so sinful that I kept eating it. It tasted just like the Reese's peanut butter. =)

I then cut up some Reese's peanut butter Cups and put them on top. It was devilishly good!

Chocolate Peanut Butter Cake

1 box chocolate cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups peanut butter chips

Preheat oven to 350 degrees F. In a very large bowl, mix together everything except peanut butter chips. Batter will be thick. Stir in the peanut butter chips. Pour batter into cake pan of choice. For cooking time, I use the cooking times on the back of the cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. It usually takes around 45 mins for two, 9-inch pie pans.

Peanut Butter Buttercream Frosing

1 Butter
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream

1/2 Cup Peanut Butter

In a mixing bowl, cream butter until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream and then peanut butter. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Cocoa Toasted Almonds

I love almonds...in fact I love them so much that now I can hardly eat them. Plain old, whole natural almonds. They are good...but they just don't have that pizazz. Then I was in the store and say Cocoa Roasted Almonds. And it is a healthy snack...then I saw the price tag and backtracked.

So I found this recipe for Cocoa Roasted Almonds to make at home. Here it is...they are pretty good. I am going to post another recipe underneath that isn't as healthy but they are so good.

Enjoy!

Cocoa Roasted Almonds

Pour one pound of raw or pasteurized almonds in a large bowl. Spray lightly with cooking spray. Stir with a large spoon, spray again, and toss with a large spoon. Almonds should be lightly, but thoroughly, coated.

In a small bowl, mix:
2 teaspoons corn starch
1/4 cup good cocoa powder
8 little envelopes Stevia sweetenter
1/4 teaspoon plain popcorn salt

Pour onto a baking sheet, lined with parchment paper. Bake at 250 degrees for about 25 minutes, stirring every 7 or 8 minutes. Remove from oven and place roasted cocoa almonds on paper towels. Cool thoroughly, then place in little 100 calorie bags. Since each almond has about 7 calories, put 14 or 15 almonds in each bag.

Spicy Cocoa Roasted Almonds
by my kitchen addiction

3 cups whole almonds
1 egg white
1 tablespoon vanilla bean paste
Few drops of water
1/3 cup granulated sugar
1/3 cup brown sugar
2 tablespoons cocoa powder
1 teaspoon cinnamon
1/2 – 1 teaspoon cayenne pepper (depending on your taste)
1/2 teaspoon salt

Preheat the oven to 275°F. Line a baking sheet with a silicon baking mat or with parchment paper. Set aside.

Whisk together the egg white, vanilla bean paste, and a few drops of water in a mixing bowl. Beat mixture until it is light and frothy. Add the almonds and toss to evenly coat with the egg white mixture.
In a separate bowl, combine the sugars, cocoa powder, cinnamon, cayenne, and salt. Whisk together to remove any lumps. Add the almonds, and toss to coat. Spread the coated almonds out on the prepared baking sheet. Roast for 30 – 40 minutes, stirring every 10-15 minutes. Keep a close watch on the almonds because they will burn quickly.
Once the almonds are done, spread them out on a large piece of parchment or waxed paper until they have cooled completely (it’s OK to snack on a few while they cool… That’s what I did!). Store in an airtight container.

-Kelli

REALLY REALLY Good Chocolate Cake

So today I decided to make a chocolate cake because I had a ton of leftover frosting from my son's birthday party. I was cruising my friend Google and found this recipe.

It is heavenly...

I mean really really good.

I didn't make the frosting because of all of my leftover buttercream frosting...but I know this is good frosting. Look at the picture! =)

Try it...you will love it!

Chocolate Cake

2 Cups Sugar

1 3/4 Cups Flour

3/4 Cups Cocoa

1 1/2 tsp Baking Powder

1 1/2 tsp Baking Soda

1 tsp Salt

2 Eggs

1 Cup Milk

1/2 Cup Vegetable Oil

2 tsp Vanilla

1 Cup Boiling Water

Preheat your oven to 350 degrees. You can use 2 round pans, cake pans or cupcake pans

(I did cupcakes). Stir the dry ingredients together, then add the eggs, milk, oil and vanilla. Stir together for 2 minutes and then stir in the boiling water. This will thin your batter, but it's okay.

Pour your batter into preferred pan and bake for 30-35 minutes.

Let cool.

Chocolate Frosting

1/2 Cup Butter

2/3 Cup Cocoa

3 Cups Powdered Sugar

1/3 Cup Milk

1 tsp Vanilla

In a saucepan melt the butter, then stir in the cocoa. Alternately add your powdered sugar and milk until they are mixed in well. stir in the vanilla and mix. Once your cake or cupcakes have cooled frost with this yummy frosting!

-Kelli

Scrumptious Sorbet (Unless you like the term 'sherbet' better; then we shall call it Scrumptious Sherbet)

I was recently introduced to a dessert that originated in Texas with no given name, which seems really insensitive considering how shockingly delicious the treat is. So, being of many words and little brain, I have come to the conclusion that no-name Texas dessert will be donned, "Scrumptious Sorbet"*
*see post title for further information
Point of fact, I am snacking on said sorbet as we speak...er, as I write. And really, it is as simple as it is incredible.
Here we go, ladies (and possibly gentleman):

Scrumptious Sorbet

1 package macaroon cookies, crumbled (use a rolling pin and make sure to leave some good ol' chunks)
1 regular sized tub whipped topping
Any flavor sorbet/sherbet, slightly thawed (a combination works best...like raspberry and pineapple or lime and orange, peach and pineapple ((what I am currently licking off the spoon))

Combine whipped topping and cookie crumbles in a large bowl. Press half into the bottom of an 8x8 glass pan or any similar sized dish you have. Take gooey, but not too gooey, sorbet by the heaping spatula-full and slop together your sorbet into a rainbow of deliciousness! The gal that made this for me the first time had spent eons making a spectacular checker-board of four flavors...I am far too lazy to do that but you can if you have the gumption. It gets a little runny around the edges by now so you might want to put it in the freezer for a few minutes and refrigerate the cookie bits and whipped topping while it stiffens back up. Once it is capable of holding the roof, slap on that last half of macaroon goodness and freeze until firm all the way through. (Or, if you are like me, when the edges are firm but the middle still semi-molten.)

No kidding you, this will please a crowd. Double the recipe and fill up a cake pan for a party because it goes fast!
Alas, my favorite part of this recipe...the Wal-mart sneak;
Great Value Brand macaroon cookies; ninety eight cents for an entire package.
Great Value Brand whipped topping; ninety eight cents for a regular size tub.
Great Value Brand Sherbet; two dollars forty four cents for a half gallon, any flavor.
For just over six dollars, you can make a two-flavor knock-out with this scrumptious dessert.

Happy cooking!
-Amy

Boston Cream Pie

Erin here!! As many of you know, I am the cake baker of the family. This past Saturday night, my brother and sister-in-law had a get together at their house and I offered to bring a Boston Cream Pie.... Unfortunately, I do not have any pictures of it as it was smashed on the way to the get together....but I will share the recipe as it was AMAZING. And, if yours happens to ge smashed on the way, it still tastes good. :-)

Boston Cream Pie

1 12.5 oz bag Ghiradelli Milk Chocolate Chips
2 pints heavy whipping cream, halved
1 small box french vanilla pudding
1 cup crushed oreos
1 box butter recipe cake
1/2 cup sour cream
1/2 cup butter
3 eggs
1 small box pudding (vanilla or white chocolate)

Preheat oven to 325 degrees. Grease and flour 2 9" round pans.

Empty chocolate chips into a bowl. Heat 1 pint of heavy whipping cream almost to boiling point. Pour over chocolate chips and whip with whisk until smooth. I sometimes add about 1 tbsp butter to the mixture as well. Set aside and cool.

Crush oreos. Set aside. Pour dry pudding into bowl. Add 1 pint of heavy cream. Mix on low speed until almost set. Fold in oreos by hand and refrigerate.

Cream butter in mixer. Sift cake mix and pudding into bowl. Add water and mix on low speed, adding eggs one at a time until incorporated. Add sour cream and mix until well blended. Do not overmix.

Pour cake batter into pans. Bake for 30-35 minutes. Cool in pan for 10 minutes. Release from pan and cool completely.

Assembly:
Place one cake layer on serving plate. Top with oreo cookie/pudding mixture. Top with second cake layer. Poor cooled ganache over entire cake. Chill, if desired. Refridgerate any leftovers.

As a tip, I used about 3/4 of the ganache to cover the cake and then took the rest and drizzled it on the cake as we served it. Yummy!! Enjoy!!

SouthWest Salad

1 can black beans
1 can pinto beans
1 bag frozen corn
1 head cabbage, chopped
2 tomatoes, chopped
1 red bell pepper, chopped
1/2 cup mayonaise
1/2 packet chili seasoning

Mix mayonaise and chili seasoning. Combine all other ingredients, mix in mayonaise. If desired, add salt and pepper to taste or more mayonaise/chili seasoning.
Serve over Fritos chips.

*The lovely thing about this...the next-day leftovers are SO DELICIOUS! The flavors intensify over time and the cabbage stays crisp. This is so great for HOT evenings when you dread the thought of turning on an oven.

-A.S.

White Chili

My sister-in-law introduced me to this recipe and has become almost a weekly meal at our house. I must say that it is sooooo good and even better the next day for leftovers. :)

We always serve it with french bread and though I don't think it is as good, my husband loves garlic bread with it.

White Chili

2 cans Chicken Breast, undrained
1 medium onion, chopped
1 1/2 tsp Garlic, chopped (2-3 cloves)
1 Tbsp Olive Oil
2 cans Great Northern Beans, untrained
1 can Chicken Broth
2 cans Green Chiles, untrained
Chopped Jalapenos to taste
1 tsp Salt
1/2 tsp Black Pepper
1/4 tsp cayenne Pepper
1 Cup Sour Cream
1 Cup Heavy Whipping Cream
1/4 Cup Water

In a large saucepan sauté the oil, onion and garlic until caramelized. Add beans, broth, chiles, chicken, seasonings and water. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and whipping cream.
Note: Depending on the brand of sour cream (thickness) the simmer time may need to be extended to dissolve the sour cream.

*We are a garlic crazy family...so I ALWAYS add more garlic. I think it makes the flavor better...so I usually put in about 6-8 cloves of garlic.

Naan - Indian Bread

I have been obsessed with Indian food as of late. I posted that Channa Masala recipe and had made it twice since then. Morgan, my 7 year old, does not like indian food BUT, she loves naan, which is a type of bread that is served with indian food. She begged me to find a recipe for it and so I went on a search. I found this recipe and tweaked it a bit. So good and you really can serve it with just about anything.

1 package active dry yeast

1 c warm water

1/4 c white sugar

3 tbsp milk

1 egg, beaten

2 tsp salt

3 1/2 c flour

2 tsp minced garlic

1/4 c butter

In a large bowl, dissolve the yeast in warm water with 1 tbsp sugar. Let stand 10 minutes, until frothy. Stir in sugar, milk, egg, salt and flour. This should make a soft dough. If you need to add more flour, do so but don't add so much that the dough is hard. Once it is a soft dough, take it out and knead it on a floured surface for 6-8 minutes or until smooth. Place dough in a well oiled bowl, cover with a damp cloth and set aside to rise. Let it rise 1 hour or until dough has doubled in volume.

Punch down dough. Pinch of small handfuls of dough, about 1/2 the size of a golf ball, join the them together and roll into a ball. Place on tray and cover with a towel. Allow to rise until doubled in size, about 30 minutes.

During the 2nd rising, preheat the grill to high heat.

Roll one ball of dough out into a thin circle. Lightly oil grill. Add garlic to melted butter. Brush one side of dough with butter/garlic mixture and place on grill and cook 2-3 minutes, until puffy and lightly browned. Brush uncooked side with butter and turn over. Cook another 2-3 minutes. Remove from grill and continue to cook until all has been prepared.

This recipe makes A LOT of dough. After the first rising and I had made all the dough balls, I froze half of them in the freezer for another day because it made so much.

As far as the grill goes, I used a George Foreman grill and just cooked these on it with the top open. I did read that another good thing to do is to use a baking stone instead of the grill and you can bake them at 600 degrees for 2 minutes. My baking stone is packed away in storage so I couldn't use that option but feel free to let me know if that option works well!!

One more thing, I made mine into cheese naan. When I was making the dough balls, I cut pieces of sharp cheddar cheese and put it in the middle of the balls. You can add anything you want in the middle: garlic, onion, cheese, pecans, raisins, whatever floats your boat. The cheese worked out well, but I think I will try shredded cheese next time rather than just pieces of cheese.

Enjoy your naan!!!