Carrie Castillo Salsa

My kids like this! Blend it all up. I blend up everything EXCEPT the tomatoes/Rotel and then those last

 28 oz can whole tomatoes with juice

1 small white onion (I used half a yellow)

2-3 jalapeno peppers seeded

3 cloves garlic

1 tsp salt

1 tsp sugar

1/4 cup cilantro loosely packed

3 tb lime juice

Peppermint Bark Popcorn

So, I went to a Christmas party and had to bring a holiday treat.  This was very good.  I not only took it to the party but also to a family for dinner and I made some for my family.

I used peppermint extract.  And I think bout 3/4 c popcorn unpopped is a good amount.

Oh! And I took a photo, be impressed.

Ingredients
20 C popped popcorn* (fresh, or about 2 bags microwave popcorn)
1 lb almond bark
1 6 ounce box candy canes, crushed (about 1 generous cups, Bob’s brand are best!)
1/4 teaspoon peppermint oil or 2 teaspoons peppermint extract**
3/4 cup semi-sweet or dark chocolate chips

*if you’re using microwave popcorn, try to find an unbuttered or “natural” kind because this looks much prettier if the popcorn isn’t bright yellow!  Lightly salted is fine, I actually like a little salt in there, but avoid heavy buttered.

** If you can find flavored oils, like you would use for candy making, use them as they will best combine with the almond bark.  If using extract, it’s not unusual for it to cause the almond bark to seize, but just stir quickly and pour immediately on popcorn.  Once distributed it will be just fine. 

Instructions
Place popcorn in a very large mixing bowl.

Melt almond bark according to package instructions.  When completely melted, add extract or peppermint oil.  If using extract, it’s normal for the almond bark to seize (get lumpy) which is okay, just stir very quickly, the more you wait the more it will seize.

Pour melted almond bark mixture over popcorn and pour crushed candy canes on top.  Stir to evenly coat.  Pour popcorn out onto waxed paper, parchment, or foil and spread out.

Place chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring in between, until melted and smooth.  Drizzle over popcorn mixture.  Let mixture dry completely until chocolate and almond bark are hardened.   You may place in the fridge to speed process along.

When chocolate is hardened, use your hands to break up popcorn into chunks. Toss in a bowl, a jar, a cute package, or in your mouth :)

Source: http://www.ourbestbites.com/2008/12/peppermint-bark-popcorn/

Dessert Cheese ball

Ok, I couldn't find this recipe on the blog, which was shocking to me since we have been enjoying it for a long time...
Did I miss it?

Dessert Cheese ball

Cream until fluffy
8 oz cream cheese softened
1/2 cup butter (not marg)
1/4 tsp vanilla

Gradually add while beating
3/4 cup powdered sugar
2 tb packed brown sugar

Stir in
3/4 c mini chocolate chipps

Roll in chopped pecans (I forget to buy these pretty regularly)  or something else...or nothing

Serve with graham crackers or nilla wafers

Buffalo Chicken Bites

These were awesome. Since they use the same dough recipe as the pretzels, I just used half for pretzel bites and half for this. And they were even better than I expected!

http://www.melskitchencafe.com/2011/12/buffalo-chicken-bites-sugar-rush-reinvented-9.html

INGREDIENTS

• 1 1/2 cups cooked, finely diced chicken
• 8 ounces cream cheese, light or regular, softened to room temperature
• 1/4 cup blue cheese crumbles
• 1/4 cup shredded sharp cheddar cheese
• 2 tablespoons hot sauce (more or less to taste)
• 1 recipe pretzel dough
• 2 tablespoons butter, for brushing

DIRECTIONS

1. Make the pretzel dough according to the recipe. As it is rising in the bag, prepare the filling by combining all the ingredients together in a medium bowl, stirring well to combine.
2. Line a rimmed baking sheet with parchment and lightly spray the parchment paper with cooking spray. Set aside. Preheat the oven to 475 degrees F.
3. When the pretzel dough is ready to roll out, split it into two sections. Working with one section at a time, press or roll the dough into a long, thin rectangle - about 12-inches by 4-inches or so. Spread half of the chicken filling on the lower third of one of the long edges. Roll the dough tightly, cinnamon roll style, pressing the seam to seal well. Cut the dough into about 1 1/2-inch pieces and place on the prepared baking sheet, about 1 inch apart. You can place them cinnamon roll style (with the filling facing up) or you can place them so that one of the dough edges is on the baking sheet and the other is topside up (so the filling sides are both facing outward).
4. Bake the buffalo bites for 8-10 minutes, until they are golden brown and the filling is bubbly and hot. Brush the hot bites with the melted butter. Let them cool for 5-10 minutes. Serve warm with ranch or blue cheese sauce for dipping, if desired.

Pretzel Bites

Tonight was an exciting dinner. I made these and dipped them in this and made this with the other part of the dough. So great and unhealthy :) Fortunately we did have salad and fruit, so that evens it all out, right?

Anyway these pretzel bites were so great! And really easy. And delicious. And fairly fast considering they're a yeast bread. Anyway I will stop waxing poetic. Make these. They're awesome.

Note on the dough: she said it should be pretty slack, and I was nervous because I thought my dough seemed quite stiff. So if your dough seems thick, don't fear! They were still incredible!

http://www.melskitchencafe.com/2011/02/chewy-pretzel-bites.html

INGREDIENTS

Dough:
• 2 1/2 cups (10 1/2 ounces) all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 2 1/4 teaspoons instant yeast
• 1 cup (8 ounces) very warm water
Topping:
• 1/2 cup (4 ounces) warm water
• 2 tablespoons baking soda
• Coarse salt (optional)
• 3 tablespoons butter, melted

DIRECTIONS

1. In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn’t overly sticky. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes.
2. Preheat your oven to 500°F. Don’t be afraid of the high heat! This is what will help those pretzels to brown up perfectly and stay soft on the inside. Prepare two baking sheets by lining them with parchment paper or lightly greasing them (I’ve learned it helps to coat the parchment paper with cooking spray).
3. Transfer the dough to a lightly greased work surface, and divide it into about four strips of equal length. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda in a liquid measuring cup (deep enough to dip the pretzel bites into). Make sure the baking soda is thoroughly dissolved. Sometimes I have a hard time getting the baking soda completely dissolved, so I just lightly stir up the mixture right before adding each pretzel.
4. Cut each strip of dough into about 6-8 pieces, about 1 to 1 ½ inches in width. You don’t have to be completely exact, just eyeball it. Dip each pretzel bite in the baking soda solution (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
5. Bake the pretzels for 7-8 minutes or until they’re golden brown. Bake one sheet at a time – it won’t hurt the other pretzels to chill out for a little longer.
6. Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave on low heat.

Hot Chorizo and Cheese Dip

This was so good! So so good. I normally things that use melted fresh cheese because they get grainy and weird texture-y, but this one wasn't at all! It was so great!

http://www.melskitchencafe.com/2011/01/hot-chorizo-and-cheese-dip.html

INGREDIENTS

• 1 tablespoon butter
• 1/2 cup minced yellow onion
• 8 ounces chorizo, casings removed and diced
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 8 ounce cream cheese, softened
• 1 1/2 cups (6 ounces) medium cheddar cheese, grated
• 1 small can diced green chiles
• 1/2 teaspoon salt

DIRECTIONS

1. In a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 2-3 minutes. Add the diced chorizo and cook, breaking up the chorizo into smaller pieces if you like, until it is cooked through, about 5 minutes. Pour off all but one tablespoon of fat from the pan. Add the flour and stirring constantly, cook for 1-2 minutes. Gradually whisk in the milk and combine well. Cook over medium heat until the sauce is thick, about 4 minutes. Add the cream cheese to the pot in tablespoon-size pieces and stir to combine as the cream cheese melts. Reduce the heat to low and add the cheese 1/4 cup at a time, stirring until each addition is melted before adding more. Stir in the green chiles and the salt.
2. Serve warm in a bread bowl or with tortilla chips.

Shrapnel Dip

I have decided to post several recipes that I thought were great, but never got around to posting. So get excited.
This dip is awesome. So so so good. I could eat it all the time I think. I tend to leave out the white beans. Because one can of beans is enough for me!

Make it.

http://www.melskitchencafe.com/2013/01/amazing-shrapnel-dip.html

INGREDIENTS

• 1 can white beans, such as navy or Great Northern
• 1 can black beans
• 1 can corn (see note above)
• 1-2 avocados, diced
• 1/4-1/2 cup red pepper, diced
• 1-2 Roma tomatoes, diced
• 2 tablespoons finely chopped red onion
• 2-3 tablespoons finely chopped cilantro
• 1/3 cup Italian dressing (see note above), plus more if needed
• Squeeze of fresh lime (about 1/2 tablespoon or so from half of a large lime)
• Salt and pepper to taste
• White, blue or yellow corn/tortilla chips for serving

DIRECTIONS

1. Drain the beans and corn together in a colander. Give them a quick rinse and let them drain really well so no extra liquid makes its way into the dip. You can use a salad spinner to get rid of excess liquid or lay them out on a double layer of paper towels and blot dry. Add them to a large bowl.
2. Toss in the avocados, red pepper, tomatoes, red onion and cilantro. Mix. Pour the dressing over the top of the salad and using a large spoon or spatula, fold the ingredients and dressing together until everything is evenly coated.
3. Squeeze the lime juice over the top. Gently mix. Add salt and pepper to taste. Serve immediately with chips. Store leftovers in the refrigerator. If making in advance, wait to chop and stir in the avocados until right before serving.

Mozzarella Sticks and Jalapeno Poppers!

I saw this recipe for Mozzarella Sticks and I was like, wait if that works for mozzarella sticks then I think it should work for jalapeno poppers. And it did! Such a fun, easy treat!

Delicious!

Inspired from: http://tastykitchen.com/blog/2010/05/panko-mozzarella-sticks/

What you need:

• String Cheese cut in half
• Jalapenos halved, de seeded and membranes taken out, cut in half again (so they're bite size!)
• Cream cheese
• Bowl of flour
• 2 eggs and a bit of milk mixed together in another bowl. 
• Panko crumbs and some parsley flakes in another bowl
• Marinara sauce for dipping if you like that sort of thing

Directions:

For the jalapeno poppers, spread a very thick layer of cream cheese on the jalapeno slice. Roll either the jalapeno/cream cheese mixture or the cut in half string cheese in flour. Then dunk it in the egg/ milk mixture. Then roll it around in the crumbs. 

Next, and this is very important, put them on a pan and throw them in the freezer for 20-30 minutes. This makes it so they don't fall apart when you fry them and so the cheese doesn't cook too quickly and melt out.

Heat a 1/2 inch or so of oil in a pan. Drop in the poppers or mozz sticks and cook until browned on one side. Roll them over and cook until browned around (hehe browned around). Put them on a plate with a paper towel and then enjoy!

Sweet Green Salsa

This salsa is a little different because it is sweet.  It is an adaptation of the green apple salsa in the beans and rice I posted previously.

1/4 red onion (I actually believe an onion is needed here, not just dehydrated onion)
1 green pepper
1-2 granny smith apples, peeled (depends on the apple size, how sweet you want it and how far you want it to stretch)
1/4-1/2 jalapeño, seeded (I don't make this spicy at all, mostly just for the flavor)
1 bundle of cilantro

Throw it all in a food processor and process until small and combined.  Small is between pureed (the size you do the green stuff in mom's salsa) and medium (the size you do the peppers in mom's salsa).

Add salt to make everything start juicing.  Then add enough lime juice to make it all blend together.

I will try to remember to take a photo to hep explain it.

Cranberry Jalapeño Cream Cheese Dip

Ingredients:
12 oz frozen or fresh cranberries (use frozen for Sara's sake)
4-5 green onions
1/4 cup chopped fresh cilantro
1 jalapeño pepper, seeded and finely diced
1 cup sugar (more or less to taste)
1/2 tsp cumin
2 tbs fresh lemon juice
1/8 tsp salt
2 cream cheeses
wheat thins

Pulse the cranberries in a food processor or blender until coarsely shopped. Add the green onions, cilantro, jalapeño, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped.  Transfer the mixture to a covered bowl or tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness

When ready to serve, spread the cream cheese in an even layer on a serving plate or 9 inch pie dish.  Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.

Refrigerate for up to an hour before serving.  Serve with wheat thins

Sweet and Sour Meatballs

This is from the Our Best Bites book.  

Ingredients: 

1 lb ground beef

2 tbs dehydrated onions

1/4 tsp pepper

1 tsp kosher salt

1 egg, beaten

1/4 cup bread crumbs

Sauce

3/4 c packed brown sugar

3 tbs flour

1 1/2 c water or pineapple juice

1/4 c white vinegar

3 tbs soy sauce

Combine meatball ingredients and shape into 1 inch balls.  Place on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray.  Place under the broiler in your oven for 5-7 minutes or until the meatballs begin to brown. 

In a large saucepan, whisk together the sauce ingredients and bring to a boil.  Add the meatballs and reduce heat, cover and simmer for 20 minutes, stirring often 

Little Smokies

Buy little smokies

Put in a crockpot with 1 cup grape jelly and a 12 oz container of chili sauce.  

Warm up

Stuffed Mushrooms

I realized that some of our traditional New Year's Eve stuff wasn't up here and thought I would change that.  This is adapted from the Lion House Cookbook

50 medium sized fresh mushrooms
1 lb italian sausage
1 package 8 oz cream cheese
3 tbs fresh parsley
3/4 tsp garlic powder
shredded mozzarella

Wash and remove stems from mushrooms
Cook sausage
Mix in cream cheese, parsley and garlic powder
Line baking sheet with aluminum foil
Stuff mixture in mushrooms
Put cheese on top of stuffed mushrooms
Cook at 400 for about 30 minutes

Cheesy Pepper Dip

This is an awesome warm dip.  I am a huge fan! 


From: http://www.ourbestbites.com/2008/12/cheesy-roasted-red-pepper-dip/


Ingredients
7 oz jar of roasted red peppers (about 1 cup)
4 cups grated pepper jack cheese
8 oz cream cheese
3/4 cups mayo
2 T minced onion
3 cloves garlic
1 T dijion mustard


Preheat oven to 350. Remove peppers from jar and blot excess water with paper towels. You want to make sure they are dry so they don’t add moisture to the dip. Then dice ‘em up.


In a bowl, soften cream cheese in microwave so it will be easier to stir. Add in mayo, onion, garlic, and dijon. Stir to combine and then add in grated cheese and the diced peppers. Place in an 8×8-ish dish (pie plate works). At this point you can pop it in the fridge if you’re going to cook it later and you can even make it a couple of days ahead of time. Place in the oven and cook for 30-45 minutes. Baking time depends on the dish. It will start to bubble and brown on the outside edge, and you want it to be bubbly all the way through to the center. It will be nice and golden brown on top, especially around the edges. Mine usually takes 40-45 min.


I tagged this as a New Years Eve appetizer.  Its not, but I figure if anyone wants to search for good dips, it fits into that category :)

Mom's Salsa

Ok, here it is.  The one that we have been waiting for me to post for approximately forever.  Sorry, I keep forgetting.  So here is Mom's salsa as she makes it for taco Sunday and then I will also have a reduced version of Mom's salsa.

Mom's Salsa
Ingredients:
1/4-1/2 onion (or some dried onion)
2-3 spoonfuls of garlic (if you are doing cloves it would be 6-10)
bundle of cilantro
2 green peppers
1 red pepper
7 oz green chili
1.5 jalapeño (1 is seeded, .5 is not, normally)
big + little diced tomatoes
small tomato sauce
lime juice
salt

1-Process onion, garlic, jalapeño, cilantro, 1/2 a green pepper to almost a liquid (really, really small).  Pour into a bowl

2-Process remaining green pepper and red pepper until chunky.  Pour into the bowl.  The process tomatoes so they aren't big pieces.  Pour into the bowl.

3-Add chills, lime juice, tomato sauce and salt until it tastes right.

If you want it hotter add more jalapeños or cayenne pepper.  This normally gets hotter the longer it sits.

For a smaller batch of salsa, use these amounts:
1/4 onion (I like onion, so probably less if you don't)
1 spoonful of garlic (cloves would be about 4 I think)
1 jalapeño (1/2 with seeds and 1/2 without)
1/2 bundle of cilantro
1 red pepper
1 green pepper
4 oz green chili
1 little diced tomato (little being 15 oz)
1 small tomato sauce
lime juice
salt

Make it the same way.  This cut down version is more pepper-ish and less tomato-like, which is just fantastic for me :)

Eric's Favorite Ooey Gooey Carmel Corn

2 1/4 cups packed brown sugar

1 cup corn syrup

1 cup butter

1 can sweetened condensed milk-watch out, the original recipe calls for a 5 oz, so I usually cut a regular 14 oz in half and am happy with a little extra goo

POPCORN! (I have an air popper and this makes enough for one batch-I think about 1/2 cup unpopped kernals). However, I have also used a couple bags of microwave popcorn too!

Place the popcorn in a large bowl-shake popcorn to get rid of unpopped kernals

In a sauce pan over medium-high heat, cook the brown sugar, corn syrup, and butter, stirring constantly. Heat to 270 to 290 degrees F), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from the heat, and carefully pour in the can of condensed milk; stir until smooth.

Pour 1/4 of the caramel at a time over the popcorn, stirring until all of the popcorn is covered. Cool before serving (or you will burn your poor tongue).

Veggie Pizza

One of Eric's favorites at Super Bowl Time

2 cans refrigerated crescent roll dough

1 8oz package cream cheese, softened

2/3 cup mayonnaise

1 teaspoon dried dill weed

1 teaspoon minced onion

1/2 teaspoon minced garlic

about 1/2 cup chopped cauliflower

about 1/2 cup chopped broccoli

(about 1/2 cup chopped green bell peppers)-Eric doesn't like these but they would be delish

about 1/2 cup chopped carrots

(and any other veggies you might like)

1 (8 ounce) package shredded Cheddar cheese

Preheat oven to 400 degrees F (200 degrees C).

Unroll crescent roll dough on a baking sheet. Arrange into a single layer to serve as a crust. Bake in the oven 10 minutes, or until puffed and kinda brown/toasted

In a medium bowl, mix cream cheese, mayonnaise, dill weed, onion and garlic.

Spread the cream cheese mixture over the crescent roll dough crust. Layer veggies. Top with Cheddar cheese. Chill in the refrigerator until serving.

Tostada Dip (I am not calling it 7 layer dip because there is not 7 layers)

Tostado Dip/7 Layer Dip

1st layer-1 can refried beans mixed with 1/2-1 TB chili powder (when I am in a hurrry, I leave out the chili powder)

2nd layer-guacomole-fresh avocado and mix is better but in a pinch I use it from a tub

3rd layer-mix 1 cup sourcream, 2 TB taco seasoning, and a sploosh of milk all blended together

4th layer-shredded cheese

5th-7th layer-your choice of tomatoes, green chilis, olives, etc. I usually just put some salsa on the top and think it is great

Fun lunch-Outrageous Warm Nacho Dip

• I usually make this once for dinner and freeze for quick fun lunches. Hailey likes dipping chips in this.
• 
  
• 1 or 2 (14 ounce) can diced tomatoes with green chile peppers (before I was cooking for little people, I used 2, now I use 1 so it isn't as hot)
• 
  
• 1 32 oz loaf processed cheese food (such as Velveeta®), cubed
• 
  
• 2 large cooked skinless, boneless chicken breast halves, shredded (sometimes I leave this out and it doesn't make that
• big of a difference-depends if this is a meal or a side dish) OR cooked hamburger is also good
• 
  
• 1/2 cup sour cream
• 
  
• 1/4 cup diced green onion-I think I use about half of this usually too. Sometimes i use dried onion
• 
  
• 2 tablespoons taco seasoning mix
• 
  
• 2 tablespoons minced jalapeno pepper, or to taste (I just use jalapeno sauce, I love that stuff)
• 
  
• 2 cans black beans, rinsed and drained

Microwave everything, stirring every 3 minutes or so until it is all melted and yummy. Serve on tortilla chips