EASY/FAST HOMEMADE SALSA

Here's another "munchie" to go along with all
your other Party Recipes

This is our Easy/Fast HOMEMADE Salsa.
Watch how fast it disappears before
your eyes. These great chili peppers are from
my best friend's garden..Thank you Diane!!

RECIPE

6 cans (14.5oz) petite diced tomatoes or
6 lbs. fresh tomatoes (about 18 medium)
(but the easier way I think is cans)
1/2 c. white or cider vinegar
1 pouch Mrs. Wages Salsa Tomato Mix
(from Walmart) it has a mixture of onion,
green bell pepper, jalapeno, chili peppers,
garlic, salt, & other spices
1 c. chopped cilantro

Using the canned tomatoes, open
& pour in all 6 cans of tomatoes into a pot..
*(all the liquid in the can as well)

Combine tomatoes, vinegar, salsa mix,
& cilantro & bring to a boil.

Stir occasionally...Reduce heat &
simmer 10 minutes..

TO CAN: Pour hot salsa into clean,
sterilized pint canning jars, leaving 1/2"
head space. Cap each jar when filled.

PROCESS 40 MINUTES in boiling
water bath..

Test Jars for airtight seals according to
manufacturer's directions. (Can be stored
up to a year) If jars do not completely
seal, refrigerate & consume within 1
week..ENJOY & SHARE THE GOODS...

**Don't forget...GIVEAWAY COMING SOON!!!!

Super Bowl Chicken/Cheese Enchiladas

There are a ton of Super Bowl Party recipes all
over the the Internet and they always seem to have
enchiladas (cheese, beef or chicken) as one of the
favorite foods (so with that in mind) here is a easier
enchilada recipe that DOES NOT TAKE AS MUCH
TIME as most do. That's because it's LAYERED
instead of individually stuffed & rolled.

Last week I made beef enchiladas for some
neighbors & had not done it in along time...
As I started making the beef filling & frying up
each tortilla I started remembering why I don't
make them very often..IT TOOK MOST OF THE
DAY!!!!My neighbor told me how much he loved
them... My husband raved about them too..so I'm
happy I made them..

However, I wanted to try a faster way with chicken
I needed to use up. (Remember my New Year's
Resolution..(use up what you have) I combined
an old family recipe & came up with this chicken
& cheese enchilada recipe which took me 25 min.
(if you have your meat already cooked) plus 25 min.
in the oven. You could also easily exchange the
chicken for a beef mixture..That would taste
great, too.

RECIPE
9 corn tortillas
2 c. chicken (cooked & chopped)
Enchilada Sauce (or you can use store bought)
1 (14.5) oz can diced tomatoes
1 (8oz.) sm. tomato sauce
2 Tbsp. chili powder
1 tsp. salt
1/4 tsp. garlic powder
Toppings
2 c. shredded (Mexican blend) cheese
1 sm. can black olives (sliced)

1) Heat oven to 350F.

In a blender put diced tomatoes & blend

a few seconds til smooth. Pour pureed tomatoes

into saucepan. Add chili powder, salt, garlic

powder, & sm.tomato sauce. SEE BELOW:

2) Spread 1/4 c. enchilada sauce in bottom of a

9" pie plate or similar type dish. SEE BELOW:

3) Pour some of the sauce on to a another plate

(or shallow dish) to dip each tortilla in before

placing it in layered dish. Then begin to LAYER

tortillas, chicken, sauce, cheese & repeat

a couple of times until ingredients are gone.
SEE BELOW:

4) Top with remaining cheese/olives & Bake for

25 min. or until filling is hot & bubbling.

SEE BELOW:

****ALERT!! GIVEAWAY COMING SOON.. CHECK BACK WITH US!!!

Chocolate Brownie Footballs

Are you ready for some FOOTBALL?????????
I am....I lovvve this time of year..Cool, Crisp
mornings, beautiful color from the trees &
FOOTBALL SEASON!!!!!! And then all the great
traditions, family, & HOLIDAYS!!!!

Everyone is thinking about what kind of foods
to have at their next get together..whether a
"Tailgate Party" (or just having friends
over anytime..)

You don't want to be in the kitchen..you
want to be with family & friends..& enjoying
the memories your making. So with that being
said I am going to be giving you some recipes that
hopefully make a 'Touchdown" at your next get
together.

You can make these the day before. These Chocolate
Brownie Footballs are adapted from Betty Crocker.
Thanks Betty.

RECIPE
1 box of your favorite brownie mix (Lg size)
(water, eggs, & vegetable oil called for on mix)

1 tub of white frosting or icing in a tube

Chocolate Ganache
4 (1 oz) semi-sweet chocolate squares
1/2 c. heavy whipping cream
3 Tbsp. butter

Directions:
1) Heat oven to 350F. Line a 9"x 13" pan
with foil so that foil extends about 2" over
short sides of pan. Grease bottom only of
foil with cooking spray. SEE BELOW



2) Make & bake brownies as directed on box for a
9x13 pan using water, oil & eggs. COOL for 1 hr.

3) When cooled take out of pan with foil & flip over on to surface (breadboard, etc.) for cutting out the
footballs.

Peel off aluminum foil and make a template of a
"Football" (abt 3 1/2" x 2") SEE BELOW

If this is all you want to do then just use white icing

to put "Laces" on the football & your done.

OR

4) If you would like to make a ganache then proceed

with taking 1/2 c. heavy whipping cream, 3 Tbsp.

butter getting it hot on stove. (watching to not burn)

Add semi-sweet chocolate squares & blend together

to make ganache. SEE BELOW

It should have a beautiful glisten.

5) BELOW shows the way I did the dipping.
I hand dipped one side of the brownie & put on
cookie rack to dry.
Then after they have dried I put white frosting
into a icing bag (with a small round hole tip) &
decorated the footballs with "Laces." I was happy
with the way they turned out..and they were a big
hit with friends & family.

Chocolate Peanut Butter Brownies

Who can resist a Chocolate Peanut Butter
Brownie???? These are actually very similar to
the Chocolate Mint Brownies click here we
did a few months ago.

These turned out to taste really good...They
are a little rich but you can control that by the
the size you cut each one. Hope you like
them.. P.S. These would be a great addition
to any Super Bowl Party.
RECIPE
Bottom Layer:
1 c. flour
1/2 tsp. salt
1 c. sugar
4 lg. eggs, beaten (FYI: the original recipe in
Cooking Light replaces 2 of these 4 eggs with
1/2 c. egg substitute...that's what I did for this
recipe)
1/4 c. butter, melted
2 Tbsp. water
1 tsp. vanilla
8oz. chocolate syrup (1/2 of a 16oz. can)

Peanut Butter Layer
2 c. powered sugar
1/2 c. butter, melted
1/2 c. peanut butter
2 Tbsp. milk (I used non-fat, but you can
probably use whatever you have)

Chocolate Glaze
3/4 c. semisweet chocolate chips
3 Tbsp. butter

Directions:
TO PREPARE BOTTOM LAYER:
Combine flour & salt..whisk set aside.
Combine sugar, 1/4 c. melted butter,
2 Tbsp. water, vanilla, eggs & chocolate
syrup in a medium bowl; beat with mixer
til smooth. Slowly add flour mixture to
chocolate stirring until blended.

BATTER WILL BE THIN! Pour batter
into 13 x 9 inch baking pan coated with
cooking spray.

BAKE at 350F. for 23 min. or until a
wooden toothpick inserted comes out
almost clean. COOL completely in pan
on wire rack.

PREPARE PEANUT BUTTER LAYER:
Combine powdered sugar, 1/2 c. melted
butter, peanut butter, & milk. SEE BELOW:

Make sure bottom layer is completely COOLED
before frosting..
Frost bottom layer with Peanut Butter filling as
seen BELOW:
TO PREPARE CHOCOLATE GLAZE:
Combine the chocolate chips & 3 Tbsp. melted
butter in a medium microwave-safe bowl.
MICROWAVE ON HIGH for 1 minute or
until melted.(stirring every 30 sec) Let stand
2 min.

Spread chocolate mixture evenly over the top.
Cover and refrigerate until ready to serve.

Cut & Serve...and Enjoy the delicious taste.

How to make the "Best Honey BBQ Ribs" (in the oven)

Oh my Goodness........These ribs are the
Best I've tasted in a long time!!!! My husband
said "Honey these are the Best you've ever
made..ever"....3 times...in 1 minute!!!! The
rest of the family said the same thing!!! I 'll have
to make these more often if I can receive that kind
of appreciation....

I've made Country Style Boneless Ribs for a lot
of years but these are different...I experimented with
the recipe & found some Great flavors (the Dijon
mustard gives it a KICK) to blend in the sauce & a
different way to bake them!! Soooooooo..of course I
wanted to share these ideas with you guys....
Here goes: Pre-heat oven to 250F.

RECIPE
3 -3 1/2 lbs. of Country Style pork or beef ribs (I used boneless)
1 tsp. minced garlic
dash of garlic powder
dash of salt
dash of pepper
BBQ Sauce
2 c. Honey BBQ sauce
1 1/2 c. Brown sugar
2 tsp. Dijon mustard

Directions:
Line a 9 x 13" pan with aluminum foil
over lapping the sides enough to fold
over top of ribs.

Place Country Stye ribs in pan and sprinkle both
sides with garlic powder, salt, pepper, &
minced garlic. AS SEEN BELOW

Fold aluminum foil over & place in pre-heated
250F. oven and bake for 2 hrs.

While ribs are baking, mix together Brown sugar,

Honey BBQ Sauce, & Dijon mustard into a

beautiful basting glaze. SEE BELOW

After baking for 2 hrs. take ribs out of

oven, drain excess water and grease from

pan, & baste ribs with glaze....put back in

oven for 1 hr..Take out...Optional: baste 1

more time for an even thicker glaze and put

back in the oven for 10 more minutes.. Throw out any un-used sauce since you have been

using a brush back & forth touching raw meat..so for

health reasons you would not use any left

over sauce. After.. Tender, juicy & succulent!!!!

After you make these..you'll have to keep them

hidden or they'll be gone...Before dinner. That's

what my family told me..so be forewarned..

These would be a SUPER football party food.

The glaze could be even put over wings or chicken
legs. Deliciousssssssssssssssss.....Enjoy..