SALSA!

My first attempt at homemade salsa happened just a few years ago, and I'm sad it took me so long in life to come up with a recipe that I like. But now that I've got it just how I like it, I'll share.

INGREDIENTS:

3-4 Large Tomatoes

1 Green Bell Pepper
1 Red Bell Pepper
1 Yellow Bell Pepper/Orange if available
1 Bunch of Scallions (those are those long green onions)

1 Bunch of Cilantro
1 Jalapeño
1 Yellow Onion
1 Red Onion
1 Head of Garlic
2 Small Cans of Tomato Sauce
Salt/Pepper
1 Large Avocado (optional)
2 Lemons
2 Limes

After I wash everything I start by cutting up the tomatoes, small pieces of course. This is the only thing besides the Avocado that I cut by hand. Everything else i use the food processor to chop up.
So I chop up all the different types of onions. With the scallions I only use the white parts up to where it starts to turn dark green. With the Red/Yellow onion I use the whole onion, but you can put in as little/much as you prefer.

After getting rid of the stem & seeds of the bell peppers they are also chopped and added. I should add that you do not HAVE to add all the different assortments of bell peppers. I just like the color and taste they add.
I chop and add about 1/2 of the head of garlic.
With the jalapeño I advice to to use some caution. Last batch I made I added 1 whole jalapeño and it was almost too hot for me (but i am a big baby). This time I added half of one and while it had it's spicy moments it was a pretty good level of hotness.
Avocado I cut by hand and add in.
Lemons/Limes give it a little zest as well as keep the avocado from turning brown, but you can add as little as you like.
With the cilantro I usually cut most of the top leaves off and chop them up. But some people don't like cilantro, so this could be optional as well.
Lastly I add salt/pepper and the 2 cans of tomato sauce- the sauce helps add juice.

And that's it! The best part about the salsa is how fresh it tastes, and how healthy you feel for eating all those vegetables.

This recipe makes A LOT though, so if you don't think you'll store it or use it all, I say half it. Or call me up and I'll take some of it off your hands!

Black Bean Brownies

THIS IS NOT A JOKE.
The following is a real recipe.

Take these 2 ingredients:

Drain and rinse the black beans. Put them in a blender/food processer along with 1 cup of water. Puree.

Mix the beans in with the brownie mix.
THATS ALL.
No eggs, oil, anything.

Taste the batter and wonder where the bean taste/smell has gone to.
Bake according the the box directions.
(actually took about 10 min longer then what it said)

Let them cool, then eat.
Then give them to your family but don't tell them what's different.
After you explain the ingredients prepare to defend yourself against accusations of trying to be "vegan".

Low calorie/Low fat brownies.
With lots of fiber.
That taste just like brownies.
Only different.
In a good way.
It has been decided that adding chocolate chips in wouldn't be such a bad idea either.
I dare you to try it.

Coconut Bread!

Coconut Bread

Ingredients:

4 eggs
1 cup oil
3 cups flour
2 cups sugar
2 teaspoons coconut extract
1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk
1 cup coconut flakes

1 cup chopped nuts

Directions:

1. set oven to 325 degrees and spray two loaf pans; set aside
2. cream eggs, sugar oil and coconut extract together.

3. blend dry ingredients together and add to creamed mixture; mix well

4. add buttermilk, coconut, and nuts until well blended

5. bake 45 minutes to an hour depend on oven.

Topping

Ingredients:

1/2 cup water

1 cup sugar

2 tablespoons butter

2 teaspoons coconut extract

Directions:

1. bring water, sugar and butter to a bil for approximately five minutes; stir constantly.
2. remove mixture from the stove and add the coconut extract

NOTE: When you take the coconut bread out of the oven, leave in pans, divide the topping and then pour over both breads. I suggest moving the bread from side to side to let all the topping soak in over the sides and bottom. Let it stand for three to four hours. After the tremendous wait, remove from the pans and wrap.

Soooooo good!!

Oreo Truffles

Family potlucks mean a chance to try out great new recipes. I found this little beauty here, and was dying to try it.
TURNED OUT AMAZING!!
Super simple and super delicious.

Oreo Truffles

1 package Oreos
1 1/2 pkg (12oz total) cream cheese softened. *I used 2 whole packages b/c well I love cream cheese!
12oz chocolate* I used a bag of semi sweet chocolate chips and a bag of milk chocolate chocolate chips and it was great!
1 oz white chocolate

1. Finely crush the oreos using a food processor
2. Mix oreos in a bowl with the cream cheese (I used a spoon to mix, not a blender). Mix until there are no white streaks visible.
3. Form into small balls

4. place on parchment lined baking sheet.

(hopefully no one pokes their fingers into the balls like they did to some of mine.)

5. Refrigerate for at least 2 hours or overnight * I did it overnight just to make sure they set correctly.
6. Melt chocolate over double boiler, stirring constantly.
7. Dip each truffle into chocolate using a spoon, drop onto parchment baking sheet.
8. Repeat.

9. Melt white chocolate. Pour into ziploc bag and make a tiny hole in the corner. Drizzle over chocolate.

10. Refrigerate until ready to serve * I would suggest refrigerating for at least 2 hrs prior to eating.

11. ENJOY!

NOTE: You should be aware that the chocolate can stick to your teeth when you bite into the goodness and therefore cause you to look like a pirate that is missing some teeth. Also, the chocolate can be a little melty when your eating them and you may not notice this until your putting your child into pajamas and notice little black fingerprints over his back.

Cookie Dough Cuppy-Cakes!

I saw this recipe here and was waiting for the right occasion to try it out. Lucky for me my manager asked me to make cupcakes for a team members birthday this week and try it out I did!

THE INGREDIENTS:

1 package yellow cake mix (I recommend Pillsbury low-sugar yellow cake mix)

1 package sugar-free vanilla instant pudding mix

1 cup milk

1 cup vegetable oil

4 large eggs

1 teaspoon vanilla extract

1 package chocolate chip cookie dough

Your favorite frosting, enough to frost 24 cupcakes

THE MIXING:

1 Preheat oven to 350 degrees. Place cupcake wrappers in 24 muffin pans.

2. Combine all cupcake ingredients (except cookie dough and frosting, of course) in bowl of a stand mixer. Mix on low until combined, scrape bowl, then mix on medium for 2 minutes. Batter will be very thick.

THE PREPARATION:

3. Divide batter between cupcake pans (about 1/4 cup in each cupcake wrapper), each cupcake wrapper should be about 2/3 full. Roll cookie dough into 24 balls and place one on top of each unbaked cupcake.

*Now this is where the recipe and I differ. In the original post the cookie dough was pushed into the batter. I was afraid that this would result in uncooked cookie dough, which is never good overnight, and I made the cookies the night before. Also important to make sure you have regular cupcake wrappers not just Christmas ones, or else you might have to run back to the store.

THE BAKING:

4. Bake for about 25 minutes, or until tops spring back when touched. Cool 2 minutes and remove to a wire rack to cool completely.

THE RESULT:

5. Frost with your favorite frosting (chocolates always good) and garnish with a baked cookie (cut in half placed in the frosting), sprinkles, or toasted pecans.

While I myself didn't try one out (I wasn't feeling like something sweet at the time) they were a HUGE success! People are work are STILL talking about them! Someone even said I bake better then his grandma. I don't know about all that, but I do know they were super tasty!