Chevy's Salsa

I know it's odd to be posting a salsa recipe, but I've had several requests, so here it is!

This salsa is amazing and the best part is, you can freeze it and eat it all winter long!  I got it from my friend Heather.

6-8 large tomatoes
2-4 jalapenos
1/4 large yellow onion
2 TB cilantro
2 TB white vinegar
1/2 to 1 tsp salt
2 cloves garlic
1/2 to 1 tsp. mesquite-flavored liquid smoke

Wash & dry tomatoes & pepper, coat in oil (I used cooking spray).  Cook on med/high heat on BBQ grill.  Tomatoes -10 minutes, turning half way through.  Jalapenos - 5 minutes.

When they start getting charred, take off the grill and put on broiler pan or baking rack and let cool.  Then remove skins of tomatoes and squeeze out the juice.  (You don't want the liquid from the tomatoes.)  Put all the ingredients except tomatoes in the blender and blend slightly.  Then add tomatoes.  DON'T OVER MIX!  Should be slightly chunky, not a puree. 

Whole Wheat Spice Cookies (Ginger Snaps)

My friend Chelsea Phillips said these were really good and not too bad for you!  I can't wait to try them.  She's in Australia so I am posting it! 

Cream:

1 cup butter Crisco

3/4 c. sugar

1 c. brown sugar

2 large eggs

1/3 c. molasses

1 tsp. vanilla

Mix & add:

3 c. whole wheat flour

1/4 c. white flour

1 tsp. salt

1 tsp. baking powder

1 tsp. soda

3 tsp. cinnamon

1/2 tsp. cloves

1 tsp. nutmeg

3/4 tsp. ginger

Mix until well blended.  Dough will be dry. Roll into balls (or use ice cream scooper). Dip tops in sugar.  

Bake 350* 10-12 mins.

Moisture may appear in cracks-Do not over bake! 

Chicken Pot Pie

If you are looking for some good comfort food, this pot pie from my friend Cheer Anne is fabulous! 

Crust: 
1 2/3 c. flour
1 pkg cream cheese
1/3 c. cold margarine (I used butter)

Filling:
1/3 c. butter
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. water
2/3 c. milk
1 pkg chicken gravy (can use mushroom too)
2 c. chicken, cubed
1 c. frozen mixed vegetables

In saucepan, melt butter, stir in flour, salt and pepper.  Slowly stir in  water, milk, and gravy mix.  Bring to a boil.  Boil and stir for 2 minutes until thickened.  Stir in chicken and vegetables and set aside. 

For crust, mix flour, cream cheese and margarine.  Separate into 2 balls.  Roll one ball to fit a 9x9 pan.  Pour filling into bottom crust.  Roll last ball for top crust.  Pinch edges of crusts together.  Bake 30-40 min. at 425 degrees, or until crust is golden brown.

Pumpkin Pancakes with Buttermilk Syrup

I know, Thanksgiving is over, but if you have leftover pumpkin puree, try these fabulous pancakes!  They aren't overly sweet so they're fabulous with this buttermilk syrup.

Pumpkin Pancakes:
2 eggs (or 1 egg, 1 egg white)
1 c. flour
1/2 c. whole wheat flour
1/2 c. oatmeal
1 3/4 c. fat-free buttermilk (or can use regular milk and add some lemon juice to curdle it)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt
3/4 c. canned pumpkin puree

1.  Beat eggs well until somewhat frothy.
2.  Add other ingredients except pumpkin and mix.
3.  Add pumpkin and mix again.

Buttermilk Syrup (Lou Grant)
1 1/2 c. sugar
3/4 c. buttermilk
2 TB corn syrup
1/2 c. butter
1 tsp. baking soda
2 tsp. vanilla

Combine first 4 ingredients in large saucepan.  Bring to a boil; boil for 7 minutes, stirring constantly.  Remove from heat.  Add soda and vanilla (it will foam up so use a deep pan.)  Makes about 2 cups.

**Note:  If you don't have buttermilk for these recipes, use regular milk and add lemon juice or vinegar to curdle it slightly.  Enjoy!!

Apple Popovers

I haven't made these yet, just saw them on the Katie Brown show and they looked delicious!

For the Apple Filling:

2 tablespoons butter
4 medium apples, peeled, cored, and cut into 8 slices each
½ cup brown sugar
1 teaspoon cinnamon

For the Popovers:

2 eggs
1 cup milk
1 cup flour
½ teaspoon salt
1 teaspoon sugar
2 tablespoons melted butter

For the Cream:

1 cup cream cheese, room temperature
1 ½ tablespoons brown sugar

 

1. Melt butter in a medium saucepan over medium high heat. Add the apples, brown sugar, and cinnamon, and stir to coat. Cook uncovered for 20 to 25 minutes until apples are soft, but not mushy. Cool.
2. To prepare the popovers, preheat oven to 425 degrees F.
3. In a large bowl, whisk the eggs and milk together. Add the flour, salt, sugar, and melted butter, and continue to whisk until a smooth batter forms.
4. Grease a muffin tin and fill with 2-3 cooked apple slices per muffin cup. Place in the oven for 5 minutes to heat up the tins. Remove tins from the oven and pour batter over the apples to fill cups ¾ of the way to the top.
5. Bake for 10 minutes at 425 degrees F, then reduce to 375 degrees F and continue to bake for another 20 minutes. They should be golden brown. Remove from oven and spoon into serving dishes. Flip the popovers so that the apples are on top.
6. While the popovers are baking, mix the cream cheese and brown sugar for the cream. Place in the refrigerator until needed.

Pumpkin Cookies

Here is a classic and delicious recipe I got from my mom-in-law.

Wet Ingredients (Cream together)
1/2 c. margarine or butter
1 1/2 c.sugar
1 egg
1 c. pumpkin puree
1 tsp. vanilla

Dry Ingredients (Mix separately)
2 1/2 c. flour (can use 1 c. of wheat flour if you'd like)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg and/or 1 tsp. allspice
1 tsp. ginger
1/2 tsp. salt
1/2 tsp. cloves
Chocolate chips or walnuts

Mix separately and then combine in mixer. Mix well and spoon onto greased cookie sheet. Bake at 350 for 14 minutes. Yield: 3-4 dozen depending on cookie size.

Graham Cracker Cookie Recipe

My sister-in-law Ashley made these in lieu of sugar cookies and they looked great! Here's the recipe. I'm going to try it out this week!

I would link you to where I got this but I honestly don't remember. Somewhere in blogland.

1/2 c flour
2 c whole wheat flour
1/4 c sugar
1/2tsp salt
1 tsp baking powder
1 tsp cinnamon
1 stick butter, cold and cut up
2 T honey
1 T molasses
1/4 c water, plus more if too dry

Combine all the dry ingredients in the bowl of a food processor. Cut in the butter until the texture is dry and crumbly.

In a small bowl, Mix the honey, molasses, and water. Mix with the dry ingredients until blended in the food processor. Pulse the dough until it forms a ball. Wrap in plastic wrap and chill for at least an hour.

Preheat over to 350. Roll the dough out onto a floured surface. Roll the dough thin and cut with cookie cutters or you can attempt traditional graham cracker shape. Place on a cookie sheet

Bake 15 minutes or until golden brown and crisp. Store in airtight container. They will keep for awhile.

My advice from my whole one time of making them. Thinner is better. And make sure you cook them until crisp. They are kinda nasty if still doughy. But I liked em and my kids loved them.