Terry's Original Instant Salsa Mix

Terry's Original Instant Salsa Mix.

I've been testing a recipe for a mix that creates an instant Salsa.

This recipe makes   1 -  14.5 oz. can of Diced Tomatoes. ( you can break up the chunks a bit with an Immersion Blender) if you prefer it to be less chunky, or you can use a can of Crushed Tomatoes. It's for a small crowd, make the day of a party and refrigerate it for a few hours.

I consider this mix to be Medium Heat but you have to consider that I live in Texas and we love Spicy foods. If you're not used to the heat I would start with 1/4 C of Red Chile flakes instead of
1/2 C.

If you prefer a less Chunky Salsa, use Crushed Tomatoes.

Terry's Original Instant Salsa Mix

Here's what you'll need for 1 recipe of Salsa:
1- 14.5 oz. can of Diced Tomatoes
1 or 2 TBS of the Mix.
I pour the Tomatoes in a Canning Jar add the Mix and Shake well.
Refrigerate it for at least an hour.
Stir well prior to Serving.

Mix the following ingredients in a Jar and store at room temperature.

Instant Salsa Mix:
3 TBS Dried Cilantro Flakes
2 TBS Dried Minced Garlic  (not powder)
1 TBS Dried Minced Onion (not powder)
1 TBS Dried Parsley (not powder)
1/2 C Red Chile Pepper Flakes
2 TBS Canning Salt (no other substitute, it has to be Canning Salt)
1 TBS Adobo Seasoning




NOTE:
We're in France for the summer and we just had Pizza at the house in Provence.
I brought some of this Salsa Mix and one of the family members sprinkled it on the
Pizza and it's really good. We all ended up doing that.
Just another way to enjoy it.
You can also mix some in a jar of Peach or Strawberry Preserves and serve over a
block of Cream Cheese or Warm Brie with crackers.

I increased the recipe to make a larger amount to share with friends.
This is the amount that I always have available.

3/4 C Dried Cilantro Flakes
1/2 C Dried Minced Garlic, not powder.
1/4 C Dried Minced Onions, not powder.
3 TBS Dried Parsley
2 C Red Chile Pepper Flakes
1/2 C Canning Salt, no other substitute can be used.
1/4 C Adobo Seasoning.

Mix well and store at room temperature in an airtight jar. Prepare the Salsa according to the recipe above.

Here are some examples of other ways you can use the Mix:

I reccomend  1 TBS for the following recipes, but if you like Hot, you can always add additional.

1. Add 1 TBS to 2 C of Sour Cream for a Dip.
2. Add 1 TBS to a Jar of Peach Preserves or Strawberry Preserves.
3. Add 1 TBS to prepared Guacamole.
4. Add 1 TBS to a Can of Whole Cranberries.
5. Add 1 TBS to a Can of Beans.
6. Add 1 TBS to a Box of Jiffy Mix Cornbread.
7. Add 1 TBS to Scrambled Eggs. (Add it to 2 TBS of Milk and allow it to Hydrate the Mix and then add it to the Eggs.)

8. Sprinkle it on your favorite Pasta Dish. 


Enjoy!
Peace in the Kitchen!

Toll House Peanut Butter & Jelly Bars

Just another great Bar Cookie.

Toll House Peanut Butter & Jelly Bars

These come in a variety of flavors so you can
be creative with the recipe.
Change the flavor of the Morsels and the flavor of Jam.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 8" X 8" Baking Pan lined with foil. (I cut two pieces overlapping and
extending 2" over all four sides.

1 - 16.5 oz. package of Nestle Toll House
Refrigerated Chocolate Chip Cookie Bar Dough, divided.

3/4 C Nestle Toll House DelightFulls Peanut Butter
Filled Morsels.
1/4 C Raspberry Jam (I use Bonne Maman)
1 TBS Flour

Press 20 squares of dough into the pan.
(Refrigerate the remaining 4 squares.)

Bake for 15 minutes.
Transfer the pan to a rack to cool for 15 minutes.

Spread Jam over the baked cookie crust.
Sprinkle the DelightFulls Morsels evenly over the Jam.

Place the remaining 4 squares of Cookie Dough in a small bowl with Flour and
mix with your hands until crumbly.
Sprinkle evenly over the Morsels.

Bake an additional 20 minutes. The top should be golden brown.
Transfer the pan to a rack to cool completely.
Lift it out of the pan using the foil, onto a cutting board or flat surface.

Cut into Squares to serve.

Enjoy!
Peace in the Kitchen!

Fruit Loops Cookies

I happen to like cookies made with Cereal.

Froot Loop Cookies

Here's what you'll need:
Preheat the oven to 350 degrees

2 C Flour
1/2 tsp Baking Powder
1/4 tsp Salt
1/2 C Shortening
1/2 C Butter, room temperature
1/2 C Granulated Sugar
2 Eggs
1/2 C Fresh Orange Juice
2 C roughly crushed Froot Loop Cereal

In a bowl:
Flour
Baking Powder
Salt
Whisk well.
Set aside.

In a Stand Mixer with a paddle attachment:
Shortening
Butter
Sugar
Beat 3 - 5 minutes.

Add:
Eggs
Orange Juice
Beat well

Add:
Flour Mixture
Mix just until combined.
Fold in Cereal by hand.

Use a 1 1/2" Cookie Scoop.
Place the cookies 2" apart on a parchment paper lined Sheet Pan.
Bake 12 minutes.

Remove the pan to a rack to cool for 5 minutes.
Transfer the cookies to a rack to cool completely.

Enjoy!
Peace in the Kitchen!

German Christmas Cookies

Recently discovered Christmas cookie recipe.

German Christmas Cookies

Here's what you'll need:
Preheat the oven to 325 degrees.

1/2 C Butter, room temperature
1/2 C Shortening
2 C Granulated Sugar
1 Egg
2 C Sifted Flour
1 tsp Baking Soda
1/2 tsp Cardamom

In a Stand Mixer with a paddle attachment:
Butter
Shortening
Sugar
Beat 3 - 5 minutes.

Add:
Egg and mix just to combine.

Sift together in a small bowl:
Flour
Baking Soda
Cardamom
Add this to the wet ingredients .
Mix just to combine and create a dough.
Put the dough on a piece of plastic wrap.
Cover with plastic wrap and refrigerate overnight.

Use a 1 1/2" Cookie Scoop and place the dough 2" apart on a Parchment Paper lined Sheet Pan.
Bake 10 minutes.
Remove Pan to a rack to cool for 5 minutes.
Transfer the cookies to a rack to cool completely.

Enjoy!
Peace in the Kitchen!

Tex - Mex Bundt Pan Bread

This is a great recipe to serve as an appetizer. I serve it with a side of homemade Salsa or Picante Sauce for dipping.

Tex - Mex Bundt Pan Bread

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10 " Kugelhopf Bundt Pan. You need a pan with a simple design.

1/2 C Butter, melted
1 1/2 C Shredded Mexican Blend Cheese
1/4 C Shredded Mozzarella Cheese
1 - 10 oz. Jar of Sliced Jalapeño Peppers, drained
1 tsp Dried Parsley
2 - 12 oz. Tubes of Refrigerated Biscuits. Cut each biscuit into quarters.

In a large bowl:
Butter
Mexican Cheese
Mozzarella Cheese
Jalapeños
Parsley
Mix well by hand.
Add the biscuit pieces to the mixture and toss to coat well.

Transfer to the Pan.
Bake 30 minutes, until golden brown.

Invert onto a Serving Platter and serve warm.
Serve with a side of Homemade Salsa or Picante Sauce for dipping.

Enjoy!
Peace in the Kitchen!

Anne's Snickerdoodle Cookies

This is our family Snickerdoodle Cookie Recipe.

I got permission from a friend of ours in New Zealand to post this picture of her cookies.
They turned out really well. She asked for a Snickerdoodle Cookie recipe and I forwarded this one to her.
Congratulations Mary Ann P. 

Anne's Snickerdoodle Cookies

Here's what you'll need:
Preheat the oven to 400 degrees.

NOTE: Our friend in New Zealand did not have access to Crisco. If you don't have it you can substitute all Butter but you have to add an additional 2 TBS, to the Cup required in the recipe.


In a large mixing bowl:

1 C Shortening (part Butter)
1 1/2 C Granulated Sugar
2 Eggs
Mix well with an electric hand mixer.

Sift in 2 3/4 C Flour
2 tsp Cream of Tartar
1 tsp Baking Soda
1/3 tsp Salt
Continue mixing until well combined.

Use a 1 1/2" Cookie Scoop to form the cookies.

Roll each ball in a mixture of 2 TBS Sugar and 2 TBS Cinnamon, whisked together in a small bowl.

Place the cookies 2" apart on a Parchment Paper lined Sheet Pan.
Bake for 8 - 12 minutes.

Enjoy!
Peace in the Kitchen!

Hawaiian Roll Baked Sliders

This recipe came from a family friend. They can be made with Vegetarian Hickory Smoked Turkey Deli Slices.

1 1/2 pounds of shaved Ham or Vegetarian Deli slices.
1 pound of sliced Swiss Cheese
Cream Cheese , room temperature and spreadable.
2 packages of Hawaiian Rolls, no other roll can be substituted.

Make the sandwiches on a heavy duty foil lines sheet pan.

Begin by assembling the sandwiches:
Separate the rolls and spread a good amount of Cream Cheese on both halves.
Place the bottom half of the rolls on the sheet pan. Make sure they fit tightly in the pan.
Top each half with some ham, then cheese and put the top on to create a sandwich.

In a saucepan on medium heat:
1 1/2 sticks of Butter
1 1/2 TBS Dijon Mustard
1 1/2 TBS Worcestershire Sauce. (I use a vegetarian Worcestershire Sauce)
1 1/2 TBS Minced Onion
Mix well and heat.
Pour the mixture evenly over the tops of all of the sandwiches.
Cover the pan with foil and refrigerate overnight.
Just before serving, bake uncovered at 350 degrees for 15 - 20 minutes.

Enjoy!
Peace in the Kitchen!