Northpole.com

There is an amazing collection of holiday recipes at Northpole.com. Check it out. I've also added the site to the sidebar links as well.

Cheesy Black Bean Mash.

Cheesy Black Bean Mash
from Southern Living

This delicious side dish can also be served as a dip with tortilla chips.

2 (15-oz.) cans black beans, rinsed and drained
1/4 cup vegetable broth
1 small onion, chopped
1 jalapeño pepper, seeded and minced
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon salt
1 cup (4 oz.) shredded Mexican four-cheese blend

Process beans and broth in a food processor 10 to 15 seconds or until smooth. Sauté onion and jalapeño pepper in hot oil in a large skillet 4 to 5 minutes or until tender. Add garlic, and sauté 1 minute. Add black bean puree and salt, stirring until blended. Cook, stirring frequently, 3 minutes or until bean mixture is thoroughly heated. Stir in cheese until melted. Serve immediately.

Pamesan-Black Pepper Popcorn.

Parmesan-Black Pepper Popcorn
from Southern Living

1 (3.3-oz.) bag popped microwave popcorn (about 4 cups)
2 tablespoons melted butter
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon pepper

Preheat oven to 325°. Drizzle popcorn with melted butter, and sprinkle with Parmesan cheese and pepper. Toss gently to combine. Place in a lightly greased 15- x 10-inch jelly-roll pan, and bake at 325° for 10 minutes. Serve immediately.

Playoff Chili.

I'm not sold on the idea of serving this in a Fritos bag. However, the chili looks good.

Playoff Chili
from Southern Living

1 pound ground beef
1 pound ground pork
1 large white onion, chopped
1 large green bell pepper, seeded and chopped
1 large red bell pepper, seeded and chopped
2 garlic cloves, minced
1 (14 1/2-oz.) can diced tomatoes with green chiles
1 (12-oz.) bottle beer
1 (8-oz.) can tomato sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground red pepper
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1 (16-oz.) can kidney beans, rinsed and drained
1 (16-oz.) can black beans, rinsed and drained
14 (1 1/4-oz.) bags corn chips
Garnishes: chopped onion, shredded Cheddar cheese, sour cream

1. Cook ground beef and next 5 ingredients in a Dutch oven over medium heat 10 minutes or until meat crumbles and is no longer pink. Stir in diced tomatoes with green chiles and next 9 ingredients, and bring to a boil. Cover, reduce heat to low, and simmer 1 hour and 45 minutes, stirring every 20 minutes. Add kidney beans and black beans; cover and cook 15 minutes.
2. Cut corn chip bags open at one long side. Spoon 1/2 cup chili on chips in each bag. Garnish, if desired.

Note: Chili may be frozen in a zip-top plastic freezer bag up to 3 months. For testing purposes only, we used Fritos Brand Original Corn Chips. Makes about 7 cups.

Sugared Pita Chips.

Sugared Pita Chips

from Southern Living

1 (12-oz.) package pita bread rounds
Vegetable cooking spray
1 tablespoon sugar

Split each pita round horizontally into 2 rounds; stack rounds, and cut into 8 wedges to make 96 triangles. Arrange triangles in single layers on baking sheets. Spray pita triangles lightly with cooking spray. Sprinkle evenly with sugar. Bake at 350º for 16 to 18 minutes or until crisp.

Grape-Mint Salsa.

Saw this one in Southern Living, and it looked quite interesting. Actually, all of today's recipes are from the March issue of Southern Living.

Grape-Mint Salsa

2 cups green seedless grapes, coarsely chopped
2 cups red seedless grapes, coarsely chopped
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh mint
1 tablespoon fresh lime juice
1 whole jalapeño pepper, seeded and finely chopped
Sugared Pita Chips

Combine first 6 ingredients in a medium bowl; cover and chill at least 1 hour. Serve with Sugared Pita Chips.

Pizza Dough.

Pizza Dough

(Note: Scotty & Ron shared this recipe with us - along with the most delicious pizzas and calzones we have ever had anywhere. tlm)

4 cups high gluten flour or all purpose flour
¼ cup olive oil
1 tbsp. Sugar
1 ½ tsp salt
2 tablespoons active dry yeast( 2 packages)

Mix all above together in a medium size bowl.

Gradually add 1 ½ cups hot tap water until the mixture forms a ball workable by hand. Knead in the bowl dusting your hand with flour if necessary. Knead 4 to 5 minutes. Let stand on the counter to rise until double. ( at this point the dough can be punched down and left to rise again until ready to use) recipe will make 2 pizzas

Grease the pizza stone or pan well with olive oil. Press out the dough to fit the pan and to your desired thickness. Top with the toppings you like and bake immediately( no rising necessary at this point) in a 375 degree preheated oven . Bake on the bottom shelf until pizza is crisp on the bottom and lightly browned on the crust edges( about 25 minutes)

Bean Dip.

Bean Dip
from Scotty

2 cans Rotel
2 cans Black Eye Peas
2 cups frozen white corn
4 green onions chopped
2 small cloves garlic
1 t parsley
1 bottle Itallian dressing...Scotty uses reduced fat Newman’s Own balsamic

(You don't have use the reduced fat version, but the Newman's Own is a MUST.)

Ron's Chili-Lemon-Basil Veggie Fettucini.

Ron’s Chili, Lemon, Basil Veggie Fettucini

8 oz container baby Portobello mushrooms sliced
1 medium onion cut into 1 in strips
1/2 package sugar snap peas
3 cloves garlic
lemon juice from 1/2 lemon
1 T basil or about 6 fresh leaves
1/2 t oregano
salt and pepper to taste
1 T chili powder

Saute mushrooms, onions, garlic in olive oil for 3-5 minutes. Add snap peas, lemon juice, basil, oregano, chili powder, salt and pepper. Saute for about 2-3 more minutes and then turn off heat. Serve over Aldente Fettucini noodles. Add halved cherry tomatoes and fresh parmesan cheese before serving.


Ron’s recipes are forever changing. Today we are having the above recipe with fresh green beans sauted with olive oil and garlic. Green beans take longer to cook than snap peas, so have to cook those first and then add onions and mushrooms.

Taco Soup.

Taco Soup Variations


2 cans black beans
2 cans red beans
1 can Rotel
1 taco seasoning packet...reduced sodium
1 bottle ranch dressing
1 small bag white shoepeg corn or 1 can

Dump all ingredients in pot, heat and serve. Can add hamburger meat if you like.


Our new favorite Taco Soup
(12/11/08)

1 chopped onion (I use frozen Seasoning Blend)
14 oz can Diced Tomatoes
15 oz can Black Beans
15 oz can Pinto Beans with Jalapenos
1 can Rotel with green chiles
1 envelope Taco Seasoning
oil
water

Saute onion in oil until tender. Dump all canned ingredients into pot. Stir in seasoning packet. Add water to desired consistency. Heat and serve. Top with cheese, sour cream, etc. &/or serve over cornbread.

Variation from Flye’s:
1 1/2 pounds ground beef, browned with one chopped onion
1 can kidney beans, drained
1 can cream of potato soup, Gold Label is best
1 can cream of celery soup
1 can cream of Nacho cheese soup

Mix above ingredients well and add:
1 package taco seasoning mix
1 quart tomatoes (may use 1 can of Rotel in addition for hotter soup)

Simmer for 30-40 minutes.

Quesadillas.

Quesadillas

Container of baby portobello mushrooms, sliced
1 medium onion, sliced in 1 in strips
Fiesta blend cheese
Flour tortillas

Bean topping:
1 can refried beans
3 T or so of sour cream
Mix together in saucepan and heat. Set aside.

Saute mushrooms, onions, and garlic for several minutes. Add Fajita seasoning. Heat tortilla both sides. Place shredded cheese on tortilla and then some of the mushroom mix on half. Fold over and melt cheese. Top with bean topping, lettuce, fresh tomatoes, guacamole.

Guacamole.

Guacamole

1 large avocado
1 can Rotel drained well
1 clove garlic
1 generous spoonful of sour cream
Dash of salt

Mash avocado. Add other ingredients. Enjoy.

Salad Dressing.

Salad Dressing

9 T olive oil
3 T Balsamic vinegar
1 T Worcestershire Sauce
1- 1 1/2 t Season Salt
1 clove garlic, pressed or grated

Mix well and enjoy.

Pesto Sauce.

Pesto Sauce

3/4 cup olive oil
1/4 cup dried basil or 1 1/2 cups fresh basil
3 cloves garlic
1/3 cup slivered almonds or pine nuts
1/3 cup shredded fresh parmesan cheese

Put all ingredients in blender and blend well.

For red sauce for pizza:
Sometimes add 1 can of diced tomatoes drained.

Ron adds 2 T fresh squeezed lemon juice to the above pesto tomato mixture. Yum.

Kitty's Salsa.

Kitty’s Salsa

1 large can of whole peeled tomatoes drained
1/4 cup jallopena peppers
2 T juice from jalopenas
1 clove garlic
1 t chili powder
1/4 t cumin
1/4 onion chopped

Put all ingredients in blender and blend.

Peanut Satey.

Today's recipes are from our friend Scotty. They have been requested by several people, so I know that they are very good.

Peanut Satey

1 bunch green onions chopped
3 large carrots sliced
2 cups snow peas(or one package)
1/2 bag petite peas
1 package tofu
1 1/2 bottles peanut sauce
1/4 cup peanut butter
1 package fine egg noodles

Mix peanut sauce and peanut butter in bowl, set aside. Cook noodles al dente. Cube tofu and saute in 3-4 T olive oil on high heat until golden brown(may take up to 30 minutes). Sometimes I flavor the oil with sesame oil or peanut oil. Add chopped green onions and carrots. Saute for about 5 minutes and then add snow peas and green peas. Cook for another few minutes and then add sauce. Mix well and then add noodles and enjoy!

Three Cheese Hot Artichoke Dip.

One last recipe from today's Paula Deen episode. The theme for the episode was cheese, which explains why I was so enamored with it.


Three Cheese Hot Artichoke Dip
Recipe courtesy of Paula Deen.

1 (8 ounces) block cream cheese, softened
1 cup mayonnaise
1 (14 ounces) can artichoke hearts, drained and chopped
2 green onions, sliced thin
1/2 cup grated Parmesan
1 cup shredded mozzarella
Dash hot sauce
Dash Worcestershire sauce
Salt and pepper

Preheat oven to 350 degrees F.
In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth. Add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, tortilla chips, crostini or veggies.

Chicken Georgia.

I saw Paula do this one today as well. It looks divine, and so simple! Of course, I detest mushrooms, so it won't work for me. Paula served it in the skillet it was cooked in, with a good loaf of French bread for sopping up the pan juices.

Chicken Georgia
Recipe courtesy Paula Deen

4 tablespoons (1/2 stick) butter
4 skinless boneless chicken breast halves
1 cup sliced fresh mushrooms
2 tablespoons minced shallots
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces grated mozzarella cheese

Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Add chicken and cook 10 minutes on each side, or until tender. Sprinkle with grated cheese. Let stand 5 minutes or until cheese melts.

The Lady's Fried Mac & Cheese.

Y'all.

I saw Paula do this one today on her show, and I sat there with my jaw slung open the entire time. Only in the South.....

Lady's Fried Mac
Recipe courtesy Paula Deen

1 recipe "The Lady's Cheesy Mac" prepared, chilled in the refrigerator overnight, and cut into 15 squares, recipe follows
1 pound bacon
Flour
2 eggs, beaten
Plain bread crumbs
Peanut oil, for deep frying

In a deep fryer, heat peanut oil to 350 degrees F. Wrap each square of cheesy mac with 1 strip of bacon, and fasten with toothpick. Dredge each square in flour then egg and then bread crumbs to coat. Fry for about 3 minutes until golden brown.

The Lady's Cheesy Mac

4 cups cooked elbow macaroni, drained
2 cups grated Cheddar
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

Smith Island Cake.

I saw this story on NPR, and it looks fantastic.

Smith Island Cake

Frosting

2 sticks butter
2 12-oz. cans evaporated milk
8 heaping tablespoons unsweetened cocoa
2 lbs. confectioners sugar

Melt butter. Stir in evaporated milk (off heat). Whisk in cocoa until smooth, return to heat and cook for approximately 10 minutes. DO NOT BOIL or scorch. Remove from heat and whisk in confectioners sugar slowly. Cook slowly until thickened and will stick to back of a spoon or to the whisk. (It will form a ribbon when you drizzle a spoonful onto mixture while cooking.)

Approx time: 45 minutes.

Cake

2 cups sugar
2 sticks unsalted butter, cut into chunks
5 eggs
3 cups flour
1/4 teaspoon salt
heaping teaspoon baking powder
1 cup evaporated milk
2 teaspoons vanilla
1/2 cup water

Cream together sugar and butter. Add eggs one at a time and beat until smooth. Sift together flour, salt and baking powder. Mix into egg mixture one cup at a time. With mixer running, slowly pour in the evaporated milk, then the vanilla and water. Mix just until uniform. Put three serving spoonfuls of batter in each of 10 9-inch lightly greased pans, using the back of the spoon to spread evenly. Bake three layers at a time on the middle rack of the oven at 350 degrees for 8 minutes. A layer is done when you hold it near your ear and you don't hear it sizzle.

Start making the icing when the first layer goes in the oven. Let the layers cool a couple of minutes in the pans. Put the cake together as the layers are finished. Run a spatula around the edge oft the pan and ease the layer out of the pan. Don't worry if it tears; no one will notice when the cake is finished. Use two or three serving spoonfuls of icing between each layer. Cover the top and sides of the cake with the rest of the icing. Push icing that runs onto the plate back onto the cake.

To Ice the Cake:

Take one slightly cooled layer and spread with cooled frosting. Add crushed candy randomly on layer. (Reese's cups, Snickers, Milky Ways or whatever your favorite is — candy is optional as well.) Add next layers, frosting, candy and repeat process till the 10th layer. Do not add candy to final layer. Finish frosting the cake and sides. You may have to wait to ice the top and sides until the icing cools.

Old-Fashioned Butter Cookies.

Old-Fashioned Butter Cookies

1 cup (2 sticks) butter, softened
1 cup sugar
2 egg yolks
Pinch of salt
1 & 1/2 TSP lemon extract
2 & 1/2 cups all purpose flour
1 & 1/2 TSP baking soda
Sugar, for dipping

Cream the butter & 1 cup sugar in a mixing bowl until light and fluffy. Beat in the egg yolks, salt, and lemon extract. Combine the flour and baking soda in a bowl. Beat into the butter mixture. Shape the dough into walnut-sized balls. Dip 1 side of the balls into additional sugar and place sugar side up on ungreased cookie sheets. Flatten the balls with a fork. Bake at 350 for 8 to 10 minutes. Remove the cookies to a wire rack to cook.

Carrot Souffle.

Piccadilly Cafeteria often has a carrot souffle that is absolutely fabulous!

Carrot Souffle

1 3/4 lbs. carrots, peeled and chopped
1 cup sugar
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla
2 Tbsp. all-purpose flour
3 eggs, well-beaten
1 stick butter (room temperature)
powdered sugar (to sprinkle on top of baked souffle)

Steam or boil carrots. Drain well and transfer to a large mixing bowl. While carrots are still warm, add sugar, baking powder, and vanilla. Beat with mixer until smooth.

Blend in flour and mix well; add beaten eggs and beat. Add butter and mix thoroughly. Pour mixture into a 2-quart lightly buttered baking dish or pan.

Bake at 350 degrees F for 1 hour or until top is a nice golden brown. Sprinkle with powdered sugar before serving. Serve warm and reheat leftovers for the most flavor.

Egg Custard Pie.

Egg Custard Pie

1 TSP all purpose flour
3/4 cup sugar
3 eggs, beaten
1 & 1/2 cups milk
1 TBSP butter, melted
1 TSP vanilla
1 unbaked 9-inch pie shell

Mix the flour & sugar in a small bowl. Add the eggs and combine. Beat in the milk, butter, & vanilla. Pour into the pie shell. Bake at 325 for 45-60 minutes, or until a knife inserted in the center comes out clean. Remove to a wire rack to cool.

Raspberry White Chocolate Creme Brulee.

(Today's recipes come from the Mississippi University for Women cookbook, "Southern Grace", that was published in 2004. It is a beautiful cookbook, with lots of stories about MUW, as well as very good Southern recipes.)

Raspberry White Chocolate Creme Brulee

4 cups heavy cream
6 ounces white chocolate, chopped
10 egg yolks
1/2 cup sugar
2 TSP vanilla extract
1 cup fresh or frozen raspberries
3/4 cup packed brown sugar

Bring the cream to a simmer in a heavy saucepan. Remove from heat and add white chocolate. Stir until melted and smooth. Combine the egg yolks, sugar, & vanilla in a bowl. Gradually whisk 1 cup of the hot cream mixture into the egg yolks. Whisk the warmed egg yolk mixture back into the saucepan. Strain through a mesh strainer.

Divide the raspberries between 12 4-ounce ramekins. Pour the custard into the ramekins. Place in a large baking pan, adding enough hot water to the pan to come halfway up the sides of the ramekins. Bake at 350 for 50 to 55 minutes or until almost set. Remove the ramekins to a wire rack to cool. Cover and chill.

Sprinkle 1 TBPS of the brown sugar over each custard. Place under a preheated broiler until the sugar melts.

Caramel Sauce.

This caramel sauce is fantastic on cheesecake, ice cream, or anything that will sit still!

Caramel Sauce

1 cup sugar
3/4 cup water
1 cup heavy cream

In a medium saucepan, combine the sugar & water and stir over medium heat, dissolving the sugar and bringing the mixture to a boil. Continue to cook, stirring and occasionally swirling the pan and brushing down the sides of the pan with a wet pastry brush. Cook for about 10 minutes, or until the mixture turns a deep caramel color.

Remove the pan from the heat. Slowly add the cream and whisk to combine. Return the sauce to low heat, stirring until the sauce becomes smooth. (The syrup will probably turn into a large clump when the cold cream hits it, but just keep whisking and cooking on low and it will melt back into a sauce.)

Keeps for up to 2 weeks.

The Best Cheesecake Ever. Really.

This truly is the most incredible cheesecake. Really.

Perfect Cheesecake

Graham Cracker crust:

1 stick butter, melted
2 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cups chopped pecans

In a bowl, stir together melted butter, sugar, & graham cracker crumbs. Press the mixture onto the bottom and two-thirds of the way up the sides of a 9" round springform pan. Sprinkle pecans on top, and bake at 350 for 10 minutes. Remove from oven.

Filling:

Four 8 oz. packages cream cheese, at room temperature (only use full-fat cream cheese)
1 & 2/3 cups sugar
1/4 cup cornstarch
1 TBSP vanilla extract
4 extra-large eggs
1 cup heavy creme
Zest of 1 lemon
Juice of half of a lemon

In a very large bowl (preferably a stand mixer), put one package of cream cheese, 1/3 cup sugar, and the cornstarch and beat on low until creamy, scraping the bowl several times. Blend in the remaining cream cheese, one package at a time.

Increase the mixer speed to medium and beat in the remaining sugar, vanilla, and eggs. Beat in the cream until just completely blended, being careful not to overmix. Stir in the lemon zest & juice. Pour the batter into the crust.

Wrap the outside of the pan in aluminum foil, to prevent water intrusion into the bottom of the pan. Place the cake into a large shallow pan, and add hot water into the pan until it comes about 1 inch up the side of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 75 minutes. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for two hours (walk away from it, and do not move it!) Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, at least four hours and preferably overnight.

The Real Neiman-Marcus Cookie.

In response to the legend, Neiman-Marcus actually developed a real cookie to sell in it's stores and to provide free recipes for.

Neiman-Marcus Chocolate Chip Cookie

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips

1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)

2. Beat in the egg and the vanilla extract for another 30 seconds.

3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Yield: 2 dozen cookies

The Urban Legend Cookie Recipe.

Back in the late 90's, an email was forwarded endlessly about the "Neiman-Marcus chocolate chip cookie recipe." It was an urban legend, but the recipe is actually quite good, as I made it myself to test it. You can read the original story here, as well as obtain the recipe.

Iupe's Open House Punch.

Iupe's was a clothing store in Canton, MS, until it closed in 1995. I never visited the store, but I have had this punch, and it is divine. It works with any occasion. The only trick is that it really needs to be made the day before for the flavors to blend together.

Open House Punch

3 cups boiling water
1 3 oz. package Jell-O, any flavor (use the color that best matches the occasion)
1 & 3/4 cups sugar
1 46 oz. can pineapple juice
1 juice can of water
1/2 cup fresh lemon juice
3/4 tsp. almond extract

Add Jell-O to boiling water and mix well. Add sugar and stir until dissolved. Add pineapple juice, water, lemon juice, and almond extract. Mix well. Pour into a gallon container and refrigerate. Shake well before serving.

Recipes from Brennan's.

Brennan's Restaurant in New Orleans has a few recipes online that look quite good.

Chocolate Espresso Torte.

Chocolate Espresso Torte with White Chocolate Ganache and Raspberry Coulis
from The Court of Two Sisters - New Orleans, LA

Torte:
1 lb. Lightly Salted Butter, softened
12 oz. Semi Sweet Chocolate
4 oz. Unsweetened Chocolate
7 oz. Sugar
2 oz. Espresso Coffee Grinds
2 oz. Water
2 oz. Grand Marnier
12 each Eggs

Put butter, chocolates, sugar, coffee and water in top of double boiler on medium heat. Heat and stir until chocolate and butter are melted. Let cool, put eggs into a bowl and beat slightly. Add chocolate mixture and Grand Marnier. Put into buttered cake pan and bake in water bath at 350º for 1 hour. Remove from oven and cool, refrigerate at least 2 hours. Invert pan to remove.

White Chocolate Ganache:
1 lb. White Chocolate, chopped
1 cup Cream
2 oz. Lightly Salted Butter

Heat in double boiler until melted and keep warm.

Raspberry Coulis:
2 pints Fresh raspberries, rinsed
½ cup Sugar
1 oz. Water

Heat until sugar is dissolved, remove from heat and puree, strain and chill.

To Serve: Slice torte into 12 slices. Put 2 oz. White chocolate ganache onto serving plate, put torte in center and drizzle with raspberry coulis.

Carrot Pineapple Upside-Down Cake.

I saw this one on another recipe blog.

Salsa.

Salsa

1 small/med onion chopped - depending on how much you like onion
1 tablespoon garlic chopped
1/4 cup jalapenos chopped
3 tablespoon cilantro chopped
1 teaspoon chili powder
1/4 teaspoon cumin
2 teaspoon salt
2 14.5 oz. cans peeled whole tomatoes
2 tablespoon vinegar from jalapeno jar

Put all ingredients except tomatoes in the blender and mix up with a spoon. Then add the tomatoes and blend just until the tomatoes get chopped up. Too much will make it watery.

Corn, Avocado, and Tomato Salad.

Corn, Avocado, and Tomato Salad

Here's a colorful medley that makes a delicious summer dish. You can serve it as a salad or call it a chunky dip and scoop it up with tortilla chips.

2 tablespoons olive oil
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 bag frozen shoepeg corn
1 1/2 cups diced avocado (1/2-inch pieces)
1 pint cherry tomatoes, quartered
1/2 cup finely diced red onion

1. In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.

2. Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6.