Semi-Homemade Warm Mango Salsa

Fast! Easy! And OH, so good!

It's sweet with a kick. Heavenly good... and healthy-ish!
What you need:

• 1 Can drained, sliced mango (I used fresh mangos)
• 1 Can tomatoes with green chilies
• 1 lime cut in 1/2
• S&P
• 2 tbs. fresh cilantro

Combine mangos and tomatoes in a pan over heat. Bring to a boil then add lime juice, S&P, and cilantro to taste. Break up mangos with a spoon so they are consistent in size with tomatoes. Heat over med. heat for 5 more min. Stir occasionally.

I used this with my pork chop recipe and it was so good or even just a yummy treat with some chips!

Dinner Market

Some of you may have tried this, or another form of it. (Dream Dinners, My Girlfriends Kitchen, etc.) Well a friend introduced me to this wonderful place in Sandy called Dinner Market. They are similar to other places that you can assemble meals and freeze them to use later. Except at Dinner Market, they assemble them for you and you pick them up or they DELIVER them to you. Which is what I do. The dinners are pretty tasty and reasonably priced. I bought about 12 meals (the more you buy, the cheaper it is) about 4 or 5 months ago and am now down to about 2. I just use them when I don't feel like cooking and they are a life saver!! My family likes them too. You can check out their website here. Their menu changes every month.

EASY Pumpkin Chocolate Chip Cookies

If you want a fast and quick recipe this one is great. It's a great one to do with kids too!

1 box Spice cake mix
1 (15 oz.) Libby's canned pumpkin
1 (12 oz.) pkg. chocolate chips

Mix cake mix and pumpkin together until well blended. Stir in chocolate chips. Spoon onto an ungreased cookie sheet and bake at 350* for approx. 12-14 minutes.

Pumpkin Spiced Pancakes

I found this on The Food Network, Sandra Lee's recipe. I read the comments and found that it worked for some and not for others, people listed some idea to fix it. So, like most recipes I use, I had a lot of fun experimenting and I think the end result was AWESOME! I thought it was very festive.

You will need:

• 1 Cup Bisquick
• 1 Cup milk
• 1 egg (beaten)
• 1/3 Cup canned pumpkin
• 1 Tbsp. sugar (I put this in to make them sweeter but they would work great with out too)
• 1/2 tsp. cinnamon
• 1/4 tsp. ground ginger (I used nutmeg because I like the combination more)
• * Chocolate Chips- optional

In a medium bowl whisk together all ingredients until BLENDED. Don't over mix the batter should be lumpy. Heat your griddle on 350 or med-high heat. Pour 2 Tbsp. of batter onto griddle and cook about to min. on each side or until the edges are bubbling. Serve and enjoy!

Jamie had the smart idea to freeze her pancakes. I put wax paper in between each one. Cant wait to see if they are just as good later!?

Buttermilk Syrup

I tasted it once and I was hooked! So I had to post it for Cory because it is just too good for people to not know about it! So Cory I hope you don't mind! (I stored it in a old syrup bottle FYI)

This was so easy I just couldn't believe homemade goodness takes like 3 min. to make! After I made one batch I changed a few things for fun to see what works and it turned out really yummy!
You will need:

• 1 cube of butter
• 1 Cup of sugar (I used a generous amount because I like it sweet)
• 1 tsp. Karo syrup (I was also generous with this to make it thicker)
• 1 tsp. vanilla
• 1/2 Cup buttermilk (if this is not something you keep handy just do 1 tbsp. vinegar to every 1/4 Cup of milk)
• 1/2 tsp. baking soda

Combine all ingredients BUT the baking soda. Bring to a boil. Remove from heat and add baking soda. Enjoy.

Yea, it's that simple! I also added some maple syrup just because I like maple. That made it even more glorious for me!

Easy Oatmeal-Caramel Bars

I made these tonight and took them over to Luke and Jamie's and Luke LOVED them. I even did it wrong so I am sure they are even better done right ;)


What you need:

• I pouch Betty Crocker oatmeal chocolate chip cookie mix
• 1 cube of butter (soften)
• 1 egg
• 35 caramels unwrapped (you can use the candy but I used this caramel bits that are made for easy melting)
• 1/4 Cup milk

In a medium bowl stir in cookie mix, butter, and egg. The dough will be very thick. Grease a 9x9 (or 8x8) pan. Split the dough in half and press the first half into the bottom of the pan making a even layer. Bake @ 375 for 15-20 min. or until dough is a golden color on top.

While baking first batch of dough, put caramels in a bowl (if you use the same stuff I did, I used a little more then half the bag) and add milk. Cook in the microwave for 2-3 min. or until the caramel is melted. Stir every min. while cooking.

When first batch of dough is done baking pour melted caramel on top. Take the remaining dough and drop on top of the caramel teaspoons at a time. Bake for another 15-20 min.

Let completely cool until cutting into.

Aunt Karin's Caramel Popcorn

I love caramel corn this time of year! It's one of my favorite treats (that I sadly, can't eat) and it's really easy to make.

You will need:

• 1 cube of butter
• 2 Cups of brown sugar
• 1 Cup of Karo syrup
• 1 Can of sweet&condensed milk
• 3 bags of popcorn

Pop the three bags of popcorn and remove ALL kernels.

In a sauce pan melt butter. Then add sugar and syrup and bring to a boil, make sure sugar is completely dissolved then add can of S&C milk and boil for 4 minuets. Stir occasionally.

Add to your popcorn and ENJOY!

Chocolate zucchini cupcakes

I found this recipe (and many others) on a fellow bloggers website. She has some yummy stuff. Click here to check it out! I'm sure many of you are sick of seeing recipes on zucchini, but this one was pretty tasty!
2 (1 ounce) squares unsweetened chocolate, melted
3 eggs
1 3/4 cups packed brown sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups grated zucchini
1/2 cup mini chocolate chips
3/4 cup chopped walnuts

Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.
In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and mini chocolate chips. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full (I think mine were fuller than 2/3).
Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate cream cheese frosting below frosting and garnish with walnuts.

Semi-homemade Carrot Cake

Okay, so this is easy and delicious and it tastes like you made it from scratch. (Except I only half made it from scratch!- Which makes this baby SEMI-homemade!)
1 box carrot cake mix + ingredients that it calls for
1 cup shredded coconut

Cream cheese frosting:
8 oz. package cream cheese, softened
1/4 cup margarine
2 1/2 cups powdered sugar
hot water, as needed

Walnuts, crushed

Mix cake mix according to package directions. Stir in coconut. Bake as directed on box.
Allow cake to cool.
Cream together cream cheese, margarine, and sugar in a mixing bowl. Add a little hot water, one teaspoon at a time, until you've reached desired spreading consistency. Spread over cake.
Sprinkle walnuts over top, if desired.

Cool Ranch Salad

This is one of those recipes that comes from a friend of a friend. My good friend, Corey brought this to a shower and everyone inhaled it. It was sooo yummy. I made it the following Sunday to go with my Mexican menu. I just omitted the chicken when I served it, since I already had meat as a main dish. It is good either way. This one is a MUST try!!



1 green pepper diced
1 yellow pepper diced
1 red pepper diced
diced chicken
1 Can black beans, rinsed and drained
1/2-1 red onion-diced
1 can jolly green giant white shoe peg corn
1 cucumber diced
2-3 limes
1-2 T rice vinegar
lettuce
tomatoes
1 Avocado (optional)
Cheese (Optional)
One bag cool ranch Doritos

Dressing for salad

1 pkg. dry hidden valley ranch
1 cup mayo
1 cup chopped cilantro
2 cloves garlic
3 tomatillos
1/3 cup buttermilk
1/4 t cayenne pepper

Directions:
Mix peppers, onion, cucumber, black beans, and corn. Squeeze limes over the top. Add the rice vinegar and chill. Chop up lettuce and tomatoes,and chicken and mix with the chilled mixture. Serve on the side Avocado, cheese, and Chips.

For the dressing just put all of the ingredients in a blender and blend until smooth.

Chicken Cream Cheese Soup

1 lb. chicken
1 onion, diced
1-2 tbsp. butter
2 cups baby carrots, sliced small
3-4 potatoes, diced small
1 cup milk
1/4 cup flour
8 oz. package cream cheese

Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. Shred chicken when cool.

Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 4-5 cups of broth or enough to cover vegetables. Add 1 chicken bouillon cube for every cup of broth you add. Bring to a boil and simmer until veggies are tender.

Mix flour with milk and add to soup. Add cream cheese to soup, little pieces at a time and stir until melted. Season with salt and pepper.

*Slow cooker method: Add all ingredients raw into crock pot, except use 3-4 cans chicken broth or until all ingredients are covered. Cook on low 8-10 hours.

Cafe Rio Pork Burritos

The picture here really doesn't do these babies justice. These burritos are the best thing you can imagine. Try them for your next Fiesta or just if you're hankerin' for some good Mexican!

(These were reheated the next day when the picture was taken. These taste- and look- better when they are fresh out of oven!!)

1 Can or small bottle of Coke (not diet)
3 pound pork
1/2-1 cup brown sugar
1 (15 oz.) can black beans, drained and rinsed
2 (15 oz.) cans mild green chile sauce, divided
2 cups Mexican cheese or Monterey Jack Cheese, grated
1 bunch of cilantro, chopped
Salt and Pepper to taste
Garlic to taste
1 (10 count) pkg. flour tortillas

Garnishes:
chopped tomatoes sour cream
salsa guacamole
lettuce

Marinate the pork overnight in coke in a ziploc bag. In the morning, place pork in slow cooker with the coke marinade. Cook on low approx. 7 hours. Remove pork from slow cooker and drain out liquid. Shred pork in a bowl. Stir in 1 can (or 1 cup) of chile sauce and brown sugar. Place back in slow cooker and let cook for 30 min- 1 hour.

Preheat oven to 350*. Spray 9x13 inch pan with cooking spray. Warm tortillas in microwave so that they are easy to roll.

Pour 1/2 cup chile sauce into prepared pan. Place 1/3 cup of meat mixture down the middle of each tortilla. Sprinkle 1-2 tsp. black beans and 1-2 tsp. cilantro on top of meat. Roll burrito and place seam side down in baking dish. Continue until you've used all tortillas/meat. Pour remaining chile sauce over burritos and sprinkle with cheese. Cover with foil and bake 25-30 minutes or until cheese is melted. Serve with desired garnishes.

Zucchini Brownies

Don't let the name fool you! These are the best dang brownies EVER! I should have posted this while everyone had there gardens pumping our more zucchini then they could handle but better late then never!
*P.S.* If you shred your zucchini then freeze it, it will last long into the winter season for you!
BROWNIES:

• 1 1/2 Cup sugar
• 1/2 Cup canola oil
• 2 eggs
• 2 tsp. Vanilla
• 1/4 Cup cocoa powder
• 1/2 tsp. salt
• 2 Cups flour
• 2 Cups finely grated zucchini

FROSTING:

• 1 cube of butter
• 2 tsp. cocoa powder
• 3 cups powder sugar
• 2 tsp. vanilla
• 1-2 tsp. milk

Brownies: In a large bowl cream together the sugar, oil, eggs, and vanilla until smooth. Combine remaining dry ingredients in other bowl and slowly add to cream mix. Mix until combined, don't over mix. Lastly, stir in zucchini.

Bake in 9x13 pan at 350 for 25-28 min

Frosting: Cream everything together until smooth. Add additional milk 1 tsp. at a time if frosting appears to thick. DON'T spread until brownies are completely cooled.

Yield: 12-15

ENJOY!

Coconut Crusted Salmon

4 salmon fillets
1/2 cup buttermilk
1/2 cup panko or dried breadcrumbs
1/4 cup sweetened flaky coconut
salt and pepper
Lemon Pepper seasoning (opt.)
cooking spray

Preheat oven to 350* F
Coat 9x13 in. baking dish with non-stick cooking spray
Put buttermilk in a shallow bowl and dredge salmon in it, covering completely.
In another shallow bowl combine, breadcrumbs, coconut, and seasonings. Place salmon, one at a time in breadcrumb mixture; coat completely.
Place salmon in baking dish and cover salmon with any remaining crumb mixture. Spray salmon with cooking spray so salmon will be crispy.
Cover with foil and bake for 30 minutes or until salmon is flaky. Last 5 minutes remove foil.

Garden Fresh Salsa

Mmmm! Nothing like fresh, straight from your very own garden, salsa! (Okay, so I DID have to buy 2 limes and some cilantro, but other than that, it's my very own home-grown goodness!)

The great thing about doing your own salsa is, there is no wrong way to do it. It's pretty much just adding a little of this, a little of that. So, if you don't like the measurements provided, do it your own way. It's your salsa after all. We loved it this way. Not too spicy, but enough of a kick which is perfect for me. Hope you enjoy!!


(15) medium tomatoes
(2) jalapeno peppers, seeds removed
juice from 2 limes
(1) yellow pepper (or green)
(1) green chili
(2) sweet onions (white)
2-3 Tbsp. Cilantro
2 tsp. minced garlic
Salt and Pepper, to taste (We had to add LOTS of salt. Start with approx. 1 tbsp and go from there)



After you're done with all your choppin', throw it all in a big bowl and give it a taste test.
Again, this is all approximate. So do it your own way and you can't go wrong. My husband likes his salsa chunky, so we just chopped his batch. I like mine more pureed, so after we were done choppin' we throw it into a blender. Both ways work great!

This amount of salsa will give you approximately 5 medium sized Kerr jars full. (refer to picture above)