Fresh Corn Salsa

This recipe is from my sister in law. The salsa isn't for canning....just for eating fresh. But HOLY SMOKES you've gotta try it!

Corn Salsa
2 cans corn
4 roma tomatoes, diced
2 green bell peppers, diced
3 green onions, diced
1 can chopped olives
1 bottle kraft zesty italian dressing
garlic salt, salt and pepper to taste
Combine above ingredients and chill. YUMMY!

Carolynn's Salsa for Canning

4-5 Quarts Tomatoes (peeled and diced)
3 tsp. Crushed Red Pepper
2 Large Green Peppers (diced)
4 Large Onions (diced)
12 small 8 oz cans of Tomato Sauce (That equals 96 oz. if you want to buy large cans)
3 tsp. ground cumin
3-4 tsp. oregano
4 tsp. salt
1 small can diced green chiles

Combine ingredients in LARGE saucepan. Simmer for about 2 hours Stir often with lid off. Makes 12 - 15 pints

Water bath for 25 minutes.

Tasty Burritos

I found this off another recipe blog recently (can't remember which one...and I really liked it....super simple and my husband LOVES crispy burritos!)


1 lb. ground beef
1 envelope taco seasoning
1 can (16 oz) refried beans
6 flour tortillas warmed
1 c. shredded cheese
4 tsp. canola oil
sour cream and salsa

In a large skillet, brown beef and drain. Stir in taco seasoning. In a saucepan, cook refried beans over med-low heat for 2-3 min. Spoon about 1/3 c. on each tortilla; top with 2 rounded tablespoons of beef mixture. Sprinkle with cheese. Roll up tortilla, tucking ends in. In a large skillet, over med-hi heat, brown burritos in oil on all sides. Serve with sour cream and salsa.
Makes 6 burritos

Best brown sugar cake

1 pkg. yellow cake mix
1 small package instant vanilla pudding
4 eggs
2/3 c. sour cream (you can 2/3 c. buttermilk + 3 T. butter if you need to)
2/3 c. water
1/2 c. oil
1 c. brown sugar
Beat first 6 ingredients with mixer until well blended. Add brown sugar and mix well.
Pour into bundt pan sprayed well with cooking spray and sprinkled with flour or sugar.
Bake at 350 for 1 hour. Cool for at least 15 minutes before trying to remove from pan.

White chicken enchiladas

2 lbs. chicken breast
1/2 c. chicken broth
3/4 c. finely chopped onions
simmer in crock pot until chicken can be shredded
Fill tortillas with mixture and place seam side down in baking pan.

1/4 c. butter
1/4 c. flour
1 c. chicken broth
1 c. sour cream
optional green chilies or jalapenos

In sauce pan melt 1/4 c. butter. Blend in 1/4 c. flour and stir constantly to make it creamy. Add 1 c. chicken broth and cook until mixture thickens and bubbles. Stir in 1 c. sour cream. You may add 1 can green chilies or jalapenos if desired. Cook until heated through but do not boil! Pour sauce over tortillas. Cover with 2 c. shredded cheese and bake 425 for 20 min.

"So good they're gone" Drop Sugar Cookies

The best part about these is that there is no rolling out and cutting into shapes involved.....but the kids still get a kick out of rolling the cookie dough in the sugar for me! And by the way, if there's any dough left to bake after the kids get a taste of it...I'm impressed. These are just darn yummy!

* 1 cup powdered sugar
* 1 cup packed brown sugar
* 1 cup butter
* 1 cup vegetable oil (I use margarine or butter flavored shortening)
* 2 eggs
* 2 teaspoons vanilla extract
* 4 1/4 cups flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon cream of tartar

* sugar for decoration (My kids love it if I use colored sugar, it makes the cookies look much snazzier...no frosting necessary)


DIRECTIONS

1. Preheat oven to 350 degrees F ( 175 degrees C ).
2. In a large bowl, cream together sugar, butter, and oil. Stir in the eggs and vanilla. Combine the flour, baking soda, salt and cream of tartar; stir into the creamed mixture. Roll the dough into balls the size of walnuts. Roll in sugar. Place balls onto ungreased sheet. Press each ball down with the bottom of a glass dipped in sugar. (Find a glass with a decorative bottom to give cookies a pattern.)
3. Bake in preheated oven for 10 minutes or until golden brown around the edges.

Hearty Hamburger Vegetable Soup

1/2 lb ground beef
¼ c. Onion chopped
¼ c. chopped green pepper
¼ tsp. garlic powder
4 c. beef broth
1 can Italian stewed tomatoes
½ pkg frozen green beans
½ c. tomato sauce
1 c. small pasta like ditalini
½ T. Worcestershire sauce
1 tsp. oregano
½ tsp. basil
In a dutch oven or large saucepan, cook the beef, onion, and garlic over medium heat until no longer pink. Drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat , cover, and simmer for 30 minutes or until vegetables and pasta are tender. 5-6 servings.