dang good restaurant-style salsa

2 cans diced tomatoes
3 green onions
1 Cup of cilantro (CLEANED and stems cut off)
1⁄2 jalapeño pepper, cleaned out with NO seeds
21⁄2 tsp minced garlic (or garlic cloves)
1 can green chilies, 4 oz
1 tsp sugar
11⁄2 tsp salt
1 tsp cumin
2 tsp lemon juice

*Put ingredients in blender in this order and blend until smooth.

Mom's Potato Salad

7 large new potatoes, boiled
5 hard-cooked eggs
4 green onions, diced (including green part)
2 stalks celery, diced
1 jar (2 ounces) pimientos
2 medium sweet pickles, diced
Paprika
Parsley
Dressing

The day before, cook potatoes and eggs. Cool and chop potatoes and 4 of the eggs into large bowl. Dice onions, celery, pickles and with pimientos add to potato-egg mixture; blend lightly but thoroughly.

Dressing

1 cup mayonnaise
1 T vinegar
1 T sweet pickle juice
1 t salt
1/4 t pepper
1 T prepared mustard
1/4 t celery seed

Mix together mayo, vinegar, pickle juice, salts, pepper, mustard and celery seed; toss lightly with potato mixture. Slice reserved hard-cooked egg to garnish salad with paprika and parsley, if desired. Chill overnight for best flavor.

Angela's Salad de Maison

Juice of 1 lemon
3 cloves garlic, crushed
1 t. salt
1/2 t. pepper
3/4 c. vegetable oil
1/4 lb. bacon, diced
2 heads romaine lettuce, torn in small pieces
2 cups cherry tomatoes, halved
1 cup coarsely grated Swiss cheese
2/3 cup slivered almonds, toasted
1/3 cup grated Parmesan cheese
Salt and pepper to taste
1 cup croutons

 Make dressing. Combine lemon juice, salt and pepper. Beating continuously with a fork, slowly add vegetable oil in a stream. Let stand 3 hours. Sauté diced bacon until crisp. Drain on paper towels. In a salad bowl, combine romaine lettuce, tomatoes, Swiss cheese, almonds and bacon. Toss with dressing, Parmesan cheese, salt and pepper. Garnish with croutons. Yield: 8 servings.

Megan's Cream Cheese Pound Cake

1 1/2 cups butter
3 cups sugar
1 package cream cheese
6 eggs
3 cups cake flour
1 t. vanilla

 Cream butter, sugar and cream cheese together. Add eggs and flour, alternate and beat between each addition. Add vanilla. Bake in a buttered and floured bundt cake pan at 300 degrees for 1 hour and 45 minutes.

Kalleen Kidd's Chocolate Frosting

2/3 cup granulated sugar
1/3 cup all-purpose flour
3 T unsweetened cocoa powder
1 cup milk
1 cup butter, softened
1 cup semisweet chocolate chips, melted

1. Melt chocolate chips and set aside to cool, but still soft and stir-able.

2. In a small sauce pan, whisk together sugar, flour, cocoa and milk; bring to a boil, whisking frequently. Boil 1-3 minutes or until thickened like thinned pudding. Remove pan from heat and strain mixture into a small bowl. Cool completely in the fridge or freezer.

3. Beat butter, add chocolate mixture, until fluffy, about a minute. Finally add melted chocolate and beat again until well combined and fluffy.

Kalleen Kidd's Delicious and Moist Chocolate Cake

1 package devil's food cake mix (Duncan Hines)
1 1/3 cup water
1/2 cup sour cream
2 large eggs
1/4 cup chocolate instant pudding powder

Mix all ingredients for 3 minutes on high. Bake at 325 until tests done.

Kalleen Kidd's Buttercream Frosting {chocolate or coconut frosting}

Mix 1 cup butter with 2 pounds of fresher powdered sugar, 2 tsp of vanilla and enough cream to get your desired consistency. The amount of cream varies by how soft your butter is. Add it very slowly.

*Milk can be used but cream whips and tastes better.
*Using a cup or two less powdered sugar can make a better tasting frosting.

*This can be made into coconut frosting by substituting coconut extract to taste in place of vanilla
*This can be made into chocolate frosting by omitting the vanilla, adding a bit less powdered sugar and adding cocoa to taste.

Kalleen Kidd's Delicious and Moist White Cake {or coconut cake}

1 (18 oz) white cake mix (Better Crocker)

1 cup flour

1 cup sugar

3/4 t salt

1 1/3 cups water

2 T vegetable oil

1 t vanilla

1 cup sour cream

4 large egg whites

Mix cake mix, flour, sugar and salt in mixer. In separate container combine water, oil and egg whites. With mixer running, alternate pouring in water mixture with sour cream until fully incorporated. Pour into greased or lined pans. Lightly tap pans on counter to bring air bubbles to top. Bake at 325 degrees for cakes and 350 for cupcakes until tests done (likely 30 minutes or more but check regularly).

*This can be made into a coconut cake by replacing coconut extract for vanilla. Use the coconut buttercream frosting and press coconut flakes all over cake.

Quick and Easy Parmesan Rolls {via Our Best Bites}

Ingredients

• 1 stick (1/2 cup) butter
• 4-5 cloves garlic, minced or pressed
• 2 teaspoons Italian seasoning
• 1/2 cup grated Parmesan cheese (fresh or canned)
• 20 rise and bake frozen rolls (like Rhodes)

Instructions

• 1
  Place the butter, garlic, and Italian seasoning in a microwave-safe dish and heat until melted. Whisk in the Parmesan cheese.
• 2
  Place the frozen dough balls in a large bowl. Drizzle the butter/cheese mixture over the dough and then toss quickly to evenly coat the dough in the butter and cheese.
• 3
  Place the dough in a 9x13" pan and allow to rise until doubled (follow the package directions).
• 4
  Bake according to package directions until the rolls are evenly golden on top and serve as soon as you can pull them apart without hurting yourself. Makes 20 rolls, but don't count on people being able to stop after 1 roll...

Favorite Chicken Fajitas

Ingredients

• 4 tablespoons canola oil, divided
• 2 tablespoons lemon juice
• 1-1/2 teaspoons seasoned salt
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes, optional
• 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
• 1/2 medium sweet red pepper, julienned
• 1/2 medium green pepper, julienned
• 4 green onions, thinly sliced
• 1/2 cup chopped onion
• 6 flour tortillas (8 inches), warmed
• Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

Directions

• 1. In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours. 
• 2. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. 
• 3. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through. 
• 4. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.

Easy French Dip Sandwiches {via Cincy Shopper}

1 lb thin sliced Deli Roast Beef
1 Onion thinly sliced
32 oz Beef Broth
3 tbsp butter
1 1/2 tbsp Flour
1 tsp minced Garlic
2 tbsp Worcestershire
1/2 tsp Salt
1 tsp Black Pepper
4 Hoagie Rolls
8 slices Provolone Cheese

Melt butter in a large skillet over medium heat.
Add sliced onions, garlic and 1/2 tsp Black Pepper and sautee until tender.
Remove onions from skillet, leaving remaining butter in pan. Set onions aside.
Add flour to pan and 1-2 tablespoons of beef broth and scrape and stir to make a paste,
Add Worcestershire and remaining broth and bring to a boil.
Reduce heat and simmer for 15 minutes.
Split rolls and toast lightly.
Add beef to pan and allow to warm for 5 minutes.
Place beef on bottoms of rolls.
Top each with sauteed onions.
Cover each with 2 slices of cheese.
Place in oven for several minutes to melt cheese.
Place tops on each sandwich and plate.
Fill ramekins/small bowls with juice from skillet and serve with sandwiches.

Angela's Parmesan Oven-Fried Chicken

1/2 cup fine, dry breadcrumbs

1/3 cup grated parmesan cheese

2 T chopped fresh parsley

1/4 t garlic salt

1/4 t pepper

6 chicken breast halves, skinned

1/4 cup Italian salad dressing

Combine first 5 ingredients, set aside.

Dip chicken in salad dressing, dredge in breadcrumb mixture. Place chicken, bone side down, in a 13x9 backing pan coated with cooking spray. Bake at 350 degrees for 45 minutes or until tender. Yield 6 servings.

Angela's Chicken Broccoli Casserole

3 cups cooked chicken chunks
2 cans cream of chicken soup
1 T. lemon juice
1/3 t curry powder
1 cup miracle whip, sour cream or mayonnaise
1 1/2-3/4 cups grated cheese
buttered bread crumbs
2 (10 oz) packages frozen broccoli spears (or equal amount fresh cooked)
3 cups rice (cooked)
Enough milk added to sauce to moisten ingredients

Butter casserole dish and spread rice on the bottom of the pan. Place chicken on top of rice. Combine soup, lemon juice and miracle whip or sour cream. Add enough milk to moisten ingredients. Cook broccoli as directed. Place over chicken pieces. Spread soup mixture over the chicken and broccoli. Top with grated cheese and butter crumbs. Back 30 minutes at 350 degrees.

Barbara Mecham's White Chili

1 lb. white navy beans (dry)

6 Cups chicken broth

2 medium onions, chopped

2 garlic cloves, minced

1 T. oil

2 (4 oz) cans chopped green chiles

2 t. cumin

1 1/2 organ leaves

1/2 t. pepper

4 cups cooked chicken breast meat, chopped

Toppings: tomatoes, lettuce, green onion, cilantro, olives, peppers, salsa, sour cream, cheese, crumbled tortilla chips, etc. as desired.

Combine beans, broth, garlic and half of the onion in a large pot. Bring to a boil and simmer 3 hours or until beans are tender. Meanwhile, in a skillet saute remaining onions in oil, add chiles, and seasonings. Mix thoroughly and add the beans. Simmer 50 minutes. Add chicken and cook about 15 minutes until warmed through. Serve with choice of toppings.

James Rogers' Giant Chocolate Chip Cookies

2 cups all purpose flour
1/2 t. baking soda
1/2 t. salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 T vanilla extract
1 egg
1 egg yolk
2 cups chocolate chips

Preheat the oven to 325 degrees. Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Grandma Mecham's Parsley Salad Dressing

3/4 t. salt
1/4 c. sugar
6 drops Tabasco sauce (optional)
2 T parsley leaves
dash of pepper
1/4 c. rice vinegar
1/2 c. vegetable oil

Blend all ingredients in a food processor and use!

Angela's Almond Torte

1 stick margarine (1/2 cup) melted (not butter)
1 c sugar
1 t. almond extract
2 eggs beaten
1 c. flour
slivered almonds (about 1 cup)

Combine ingredients except almonds; mix as little as possible (by hand with a wooden spoon). Pour into a 9" round wax paper lined pan (cake pan). Sprinkle with slivered almonds. Cool. Transfer to a plate or serving dish. Cut into wedges. Makes approximately 16 slices.

Healthy Crock Pot Chicken Tortilla Soup {via The Skinny Fork}

Ingredients:
Soup:
1 1/2 Lb. Boneless Skinless Chicken Breasts (About 2-3 Breasts)
2 (14.5 Oz.) Cans 'No Salt Added' Diced or Whole Peeled Tomatoes, Un-drained
2 C. Unsalted Chicken Stock
1 (14.5 Oz.) Can 'No Salt Added' Black Beans, Drained & Rinsed
1 (10 Oz.) Can 'No Salt Added" Diced Tomatoes With Green Chilies, Un-drained
1 C. Frozen Corn
1 C. White Onion, Diced
1 Jalapeño, Seeded & Diced
2 Cloves Garlic, Minced
2 Tsp. Salt-Free Southwest Seasoning
1 Tsp. Salt
1 C. Corn Tortilla Strips/Chips
1 Limes, Cut Into 8 Wedges

Optional Suggested Toppings: Shredded Cheese, Diced Onion, Avocado, Fat Free Plain Greek Yogurt, Cilantro, Etc.

Put everything in your crockpot and give it a good stir. Secure the lid and set to cook on low for 6-8 hours.

If you use whole peeled tomatoes you will want to carefully smash the tomatoes at some point so that they break apart into smaller pieces. Careful though or you'll have super hot tomato juice/seeds everywhere!

Once the soup is nearly done, use a large spoon to pull the chicken apart into smaller pieces.

It should be so tender that this is easily done with a firm stir. But, if need be you can remove the chicken and piece apart with two forks and return to the soup.

Serve with your choice of toppings

Sausage, Potato and Spinach Soup {from Damn Delicious}

INGREDIENTS:

• 1 tablespoon olive oil
• 1 pound spicy Italian sausage, casing removed
• 3 cloves garlic, minced
• 1 onion, diced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes, optional
• Kosher salt and freshly ground black pepper, to taste
• 5 cups chicken broth
• 1 bay leaf
• 1 pound red potatoes, diced
• 3 cups baby spinach
• 1/4 cup heavy cream

DIRECTIONS:

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
2. Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
3. Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
4. Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
5. Serve immediately.

Teriyaki Salmon with Sriracha Cream Sauce {from Damn Delicious}

INGREDIENTS:

• 1 tablespoon cornstarch
• 1/4 cup reduced sodium soy sauce
• 1/4 cup brown sugar, packed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 2 tablespoons honey
• 4 (5-ounce) salmon fillets

FOR THE SRIRACHA CREAM SAUCE

• 1/2 cup mayonnaise
• 2-3 tablespoons Sriracha*
• 1 1/2 tablespoons sweetened condensed milk

DIRECTIONS:

1. To make the Sriracha cream sauce, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl; set aside.
2. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
3. In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
4. In a gallon size Ziploc bag or large bowl, combine teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.
5. Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
6. Place salmon filets along with the marinade into the prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
7. Serve salmon immediately with Sriracha cream sauce.