Easy Texas Salsa

4 ½ oz can Black Olives, chopped
4 ½ oz can Green Chilies, chopped
4 ½ oz can El Pato Jalapeno Relish (sm green can at Walmart)
14 oz can Diced Tomatoes
4 Green onions, finely chopped
1 TBS Oil
1 TBS Vinegar
1 tsp Garlic Powder (can use a sm spoonful of jarred chopped garlic)
½ tsp Salt
¼ tsp Pepper

Combine all ingredient and refrigerate overnight (can be made and used right away - better next day). This makes 1 quart and an empty mayo jar is perfect. This is great in the winter months when tomatoes are not perfect.  My MIL shared this YEARS ago and I can't tell you how many quarts I've made over the years, everyone raves and can’t believe it is made with can tomatoes.

Terri's Pumpkin Bread

3 c Sugar
3 ½ c Flour
2 tsp Baking soda
½ tsp Salt
2 tsp Nutmeg
2 tsp Cinnamon
2 tsp Allspice
2 tsp Cloves
4 Eggs
1 can Pumpkin
1 c Oil
1 c Water
1 c Raisins (optional)

Mix all dry ingredients and liquids in separate bowls. Combine together until smooth. Grease and flour 3 loaf pans. Bake at 325 for 40 – 45minutes. Can be made into mini loaves, bake about 30 – 35 minutes.   This can be frozen, but it never lasts that long in our house!

Banana Bread

1 c sugar
½ c shortening (butter, margarine, crisco)(I used butter)
2 eggs
3 bananas, mashed
2 c flour
1 tsp. baking soda
½ tsp salt
nuts or chocolate chips, optional
Cream the sugar and shortening with a mixer. Add the eggs and bananas and mix well. Add the dry ingredients and mix until well blended. Pour into loaf pans that have been greased. Bake 50 - 60 minutes at 350 or until done. Take the loaves out of the pan while they still hot. Makes 2 loaves.

Thanks to Tiffany at eatathomecooks.com for another GREAT recipe!  I had hoped to freeze some for mornings when we are running late and want to still grab something for breakfast - but we ate both loaves within a couple of days!

This is linked to Eat at Home Quick Breads

Monterey Ranch Bread

2 c shredded Monterey Jack cheese, or Cheddar Jack Cheese
¾ c Ranch Salad Dressing
4 Bolillo or Hoagie Rolls, split in half lengthwise to make 8 slices
4 TBS butter, melted
In a bowl, combine the cheese and salad dressing; set aside. Brush slices of bread with butter. Place on baking sheet. Broil in oven 4 inches from the heat until golden brown. Spread with cheese mixture. Bake at 350 for 10 to 15 minutes or until cheese is melted. Sprinkle with parsley, if desired.

Once again I was asked to bring an appetizer for a Labor Day cookout. Knowing the crowd doesn't mind being guinea pigs. I made this on a big loaf of french bread from Sam's with double the "stuff". There were TWO slices left - so I guess it was a hit. I was later asked how do I always seem to find wonderful recipes, I thanked all my internet blog friends! Enjoy!

Faux Fried Ice Cream Sundaes

1 qt vanilla ice cream
3 c crushed corn flakes/cinnamon toast crunch or golden grahams
1 tsp of ground cinnamon
2 tsp of sugar
1 can refrigerated cinnamon rolls (regular, not Grands)
chocolate sauce
Scoop ice cream into 8 – 1/2 cup size rounded balls. Place on baking sheet and freeze until firm, about 1 hour. In a shallow dish combine crushed corn flakes, cinnamon and sugar. Roll the ice cream balls in the corn flake mixture, covering completely. Repeat as needed. Freeze ice cream again, until firm (about 3 hours). When ready to serve make cinnamon roll waffles. Spray waffle maker with cooking spray. Heat waffle maker. Separate dough into individual cinnamon rolls. Place up to 4 cinnamon rolls at a time on waffle maker. Close lid of waffle maker; cook 1 to 2 minutes or until light golden brown. Place cinnamon roll waffle on plate, top with ice cream and drizzle with chocolate sauce.
These were a hit at the farewell dinner for Michael & Abby.  Really though - lightly cook the cinnamon rolls, the first ones were hard to eat. 

We were Test Cooks!!

We can finally say we were test cooks last month for Tricia at http://onceamonthmom.com/   It was exciting to preview the menu!  The homemade chicken nuggets, buffalo chicken rolls and pizza sticks didn't last long, plus the girls at work are dying for the recipes - now I can share.   If the heat wave here (maybe 106 today) in Dallas ever goes away, maybe we'll grill again - it's just too hot to cook or eat!!!
I have already been able to "gift" a meal for a family that needed a little TLC.  I really loved having something to give when the call came - but it was really hard to choose, as all of what we made we wanted to keep.
If you don't follow Tricia, you should.  Her recipes and menus are easy to follow.  Hers is the first blog I open on the first of the month.  Thanks Tricia for all the great recipes!

Eat at Home Giveaway!

Visit Eat at Home for Tiffany's new e-book, Feast in 15, Speed Cooking Weeknight Dinners.

 

Looking through the Table of Contents just makes me hungry! With it being an e-book you can start cooking right away, or enter her giveaway and try to win one.

Kelly

Artichoke Salsa

6 ½ oz jar marinated artichoke hearts
½ c black olives
½ c grape tomatoes
2 cloves garlic
2 TBS fresh basil
1/8 tsp crushed red pepper flakes
Salt and pepper, to taste
Drain artichokes, reserving 2 TBS of the marinating liquid. Coarsely chop the artichokes, olives and tomatoes. Place in a small bowl. Finely mince garlic and basil. Stir into bowl along with seasonings and reserved marinade. Cover and refrigerate at least one hour before serving. Serve with pitas, pita chips, tortilla chips or bagel chips.
Ok, for those who know me, I almost ALWAYS have to put my touch on a recipe.  Since I was shopping in a hurry I didn't really read the recipe standing in front of the artichokes and bought plain by mistake, and the grape tomatoes were very unreasonable.  So below is what I really used -----

12 oz plain artichoke hearts, drained and chopped
2 1/2 oz can chopped black olives
1 can petite diced tomatoes, drained
2 cloves garlic
2 TBS fresh basil
Salt and pepper, to taste
A couple of squirts of fat free italian dressing (enough to bind it together)
I made the day before and let marinate.  We decided this would be wonderful over pasta, served warm or cold with chicken.

Eat at Home

Chicken and Broccoli Alfredo

8 oz whole wheat pasta
1 c broccoli
1 lb chicken, cooked and cubed (used 3 chicken thighs)
1 can cream of mushroom soup
½ c milk
½ c grated Parmesan
½ tsp pepper
Cook pasta according to package directions. Add broccoli to the pasta for the last four minutes of cooking. Drain pasta and broccoli. Add chicken. In a separate bowl, mix soup, milk, cheese and pepper. Stir soup mixture in with pasta, broccoli and chicken. Heat through on stove top. Top with extra Parmesan cheese.
Thought I had cream of mushroom - used cream of chicken instead.  I would add more broccoli and at least 1 can of sliced mushrooms.  This has a nice mild flavor and everyone had seconds!!  (that's the best review for something new!!!)

Dreamsicle Pie

8 oz Cool-Whip
2 cartons (12oz total) Yoplait Orange Crème flavor yogurt
1 graham cracker Pie Crust,
Thaw the whipped topping. Fold the whipped topping into the Orange Crème yogurt. Pour the filling into the pie crust. Cover and freeze. To serve: Thaw pie on counter 5 minutes so it's easier to cut. Cut and serve frozen. Put any leftovers back in the freezer. Variations: Make this with any flavor yogurt. Key Lime, lemon, and mixed berry are the best. Use a reduced fat crust and Cool Whip Free and light yogurt only 2 Weight Watchers points per serving. Serves 8.  Not sure where this came from I've had it for years and usually make with strawberry yogurt instead of orange yogurt