The Barefoot Cook

2012-01-25T20:11:00.000-05:00

As a BzzAgent I have the opportunity to try the Dr. Oetker Ristorante Pizza. I've seen these in the supermarkets locally but have never tried them. Ristorante is supposed to be the #1 frozen pizza in Italy and they come in six different varieties. The Bzz Campaign describes them as "a thin, crisp crusted pizza piled high with unique, fresh and generous toppings". Once I've had the chance to try one of these pizzas at home I'll post my review here and possibly have a chance for you to win a coupon to try it yourself. Be sure to check back soon!

Join me

2011-08-23T21:23:00.003-04:00

Come on over and join me on Blogaholic Network

Meatless Monday

2011-08-15T17:06:00.001-04:00

A great light summer dish to use up that overabundance of zucchini from your garden.

2 pounds zucchini
2 garlic cloves
12 large basil leaves
1/3 cup sunflower seeds
zest & juice of 1/2 lemon
2 tablespoons butter, divided
1 tablespoon olive oil, divided
1/2 teaspoon plus 1 tbsp. salt, divided
3/4 pound fusilli
1 cup fresh finely shredded parmesan cheese (about 2 oz.), divided

1. Bring a large pot of water to boil. Meanwhile, trim and discard ends of zucchini. Cut each zucchini into 3- to 4-in. lengths; cut each length into 1/4- to 1/2-in.-thick matchsticks and set aside. Chop garlic and set aside. Cut basil leaves into thin ribbons and set aside.
2. In a large frying pan over medium heat, melt 1 tbsp. butter with 2 tsp. olive oil. Increase heat to high and add half of the zucchini and 1/4 tsp. salt. Cook zucchini, stirring frequently, until soft and browned, about 5 minutes. Transfer zucchini to a plate with a slotted spoon, leaving as much of the butter and oil in the pan as possible. Repeat with remaining zucchini and 1/4 tsp. salt. Remove frying pan from heat and reserve.
3. Add remaining 1 tbsp. salt and fusilli to boiling water and cook to al dente. Drain and transfer to a large bowl.
4. Meanwhile, heat reserved frying pan over medium-high heat, add remaining 1 tsp. olive oil, lemon zest, lemon juice and the chopped garlic, and cook until fragrant but not browned, about 1 minute. Add reserved zucchini and sunflower seeds. Cook, stirring, until well combined. Add zucchini mixture and reserved basil to cooked fusilli and toss to combine. Add 1/2 cup parmesan and remaining 1 tbsp. butter. Toss until butter melts and everything is well combined. Divide among 6 pasta bowls. Sprinkle with remaining 1/2 cup parmesan and serve immediately. Enjoy!

- Posted using BlogPress from my iPad

Watermelon Granita

2011-07-05T16:38:00.001-04:00

With the Summer nearing half over mother nature keeps cranking up the heat. We are always looking for a cool treat on a hot evening. I don't know about you but we don't always have the funds to run out to Rita's. As a less expensive alternative I like to make these up using the fruits I've gathered at the farmers markets. A Granita is a cooling, icy slushy originated in Italy. These can be made in a variety of sweet refreshing flavors, such as melon, peach, strawberry, blueberry and even coffee.

4 - 5 cups seedless watermelon chunks, packed (about 1 1/2 lb)
1 cup water
1 cup sugar
1 tablespoon fresh squeezed lemon juice (you can substitute with RealLemon brand bottled juice)

Place the watermelon chunks in a blender and puree until smooth. Strain through a mesh sieve into a bowl (you should have 2 cups).
In a sauce pan combine the sugar and water. Heat over high heat, stirring, just until the sugar dissolves. Pour the syrup and lemon juice over the watermelon puree and stir well. Pour the mixture into the frozen cylinder of an ice cream maker, insert the paddle and place on the lid. Turn the crank every few minutes to stir following your machines instructions.

An alternate method of doing this if you don't own one of those nifty devices it to pour the mixture into a 9 x 13 metal or glass baking dish. Place uncovered into the freezer until ice crystals begin to form, about 1 1/2 - 2 hours. Using a fork, stir to break up the mixture. Return to the freezer and freeze, stirring with the fork every 30 minutes to prevent it from turning into a solid mass. It should be crystalized and sludgy in another 2 hours.

To serve, spoon into chilled serving dishes and enjoy!

Serves 6

- Posted using BlogPress from my iPad

FrEe SaMpLe OfFeR

2011-06-17T15:40:00.001-04:00

As a member of VocalPoint I'm passing along a free offer to my readers.

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Simply go to www.vocalpoint.com/mottsfortots and sign up for your sample today!

Mott's, Mott's For Tots, Mott's Healthy Harvest, Hand Picked Goodness are trademarks of Mott's LLP. ©2011 Mott's LLP.

- Posted using BlogPress from my iPad

FrUiT rOlLuPs - DoN't BeLiEvE tHe HyPe

2011-06-11T16:25:00.001-04:00

They seem innocent enough, made with real fruit. If you have kids chances are you've bought them or their counterparts, Fruit By The Foot or Fruit Snacks. You think "Hey, they're REAL fruit! Great snack alternative to candy." Well, I'm going to tell you that after yesterday's dental check up with Maddie, that these things are far from good for your children. In fact they are far worse than candy! Yes, they may be made from real fruit but they are very high in corn fructose. What does that mean? When your child eats these, they lay in the teeth longer causing they're precious baby teeth to decay at a faster rate. After discovering that my almost 6 year old needs almost $5000.00 worth of dental work done, these thing will never again be brought into our home.
Our dentist was wonderful in explaining all of these things to us. She gave us as much time as we needed to learn some valuable (but unfortunately a little too late) advise. Below are some of the things that she recommended.

~ Your children can never brush too much. In fact at young ages they should brush after everything they eat.

~ Change their snacking habits NOW. Doing so will last them well into adulthood.

~ Teach them to make healthy snack choices. Let them choose but present them with healthy alternatives.

~ Don't even bring the bad stuff into your home.

~ Be aware of what your children drink also. Soda, Kool-Aid, orange drinks and even some of the box juices are all high in cavity causing sugars.

Finally, she presented us with a list of healthy alternatives for Madison's snack times. I've listed a few for you below.

~ Flavored waters, (children may resist these at first but eventually they will prefer them).

~ Fresh fruits and veggies. Be creative. Strawberries with whipped cream for example. The dentist actually explained that although the whipped cream is sweet, it melts from the mouth quickly and doesn't stay stuck to the teeth for a long period of time.

~ Ice cream, frozen fruit pops, frozen yogurt. These all all good alternative as they too melt quickly and do not stay stuck to the teeth.

~ An occasional Hershey Kiss. She explained the occasional treat of chocolate can't hurt. It too melts and doesn't stay sitting on those precious baby teeth.

So from one mom to all you parents out there, take this advice to heart. You won't want to be in our situation, looking at $5000.00 in dental bills and no insurance to cover any of the costs!

- Posted using BlogPress from my iPad

Perfect Hard Boiled Eggs

2011-04-21T17:13:00.001-04:00

In celebration of Easter I thought I'd share a secret for the perfect hard boiled egg.
You will not taste the salt or vinegar in these eggs but the shells will peel off easily without tearing or sticking...guaranteed! Enjoy!

6 cups water
1/4 cup distilled white vinegar
1 tablespoon salt
8 eggs

1. Combine water, salt, and vinegar in a large pot and bring to a boil over high heat.
2. Add eggs, one at a time being careful not to crack them.
3. Reduce heat to a gentle boil and cook for EXACTLY 14 minutes. (this is important, no more no less time)
4. Remove the eggs from the hot water and place into a bowl of ice water or run under cold water until cooled off.
5. Let eggs cool completely for about 15 minutes.

The eggs will now peel perfectly. Can store unpeeled in refrigerator for 1 week.

- Posted using BlogPress from my iPad

Location:Brookfield Rd,Lititz,United States

No Bake Cookies

2010-12-14T11:00:00.000-05:00

I have always loved these from when I was a kid and my mom used to make them. Of course, every time I make them they never harden correctly (not sure what I do wrong) but the butterscotch is the best as it has a caramel taste. I am still convinced that my mom secretly cast a spell on this recipe and that she is the only one the recipe works for....see how they turn out for you!!

P.S. This still never prevents me from trying every year to make them. And even when they don't harden correctly I still eat the gooey globs of goodness!!

2 cups Sugar
3/4 cup Butter
6 oz can Evaporated Milk
1 4 oz box Pudding Mix (Chocolate or Butterscotch)
3 1/2 cups quick cook Oatmeal

Bring sugar, butter and evaporated milk to a rolling boil, stirring constantly, for 3 minutes or until sugar is completely melted. Remove from heat and stir in pudding mix and oatmeal. Mix and let cool for 15 minutes. Drop by teaspoon onto wax paper and let cool completely.

Leftover Turkey...Again?

2010-11-29T16:07:00.001-05:00

Are you running out of ways to use up that last bit of leftover turkey? Try something a little different and on the lighter side.

Turkey and Potato Salad

1 lb small Red Potatoes
1/3 cup light Mayonnaise
1/4 cup Milk
1/3 cup light Sour Cream
2 tbsp Dijon Mustard
1/4 tsp Salt
2 Green Onions, chopped
1 1/2 cup Turkey, cut into bite-sized chunks
2 stalks Celery, sliced
1 small Red Pepper, chopped

1. In sauce pan, cover potatoes with water and bring to a boil on high heat. (HINT: I like to cut them into bite-size chunks before boiling to save time) Reduce heat to low, cover and simmer 15 minutes or until potatoes are just fork tender. Drain and run under cold water until the potatoes are cool.
2. Mix Mayonnaise, sour cream, milk, mustard, salt and green onions until blended. Add turkey, celery, red pepper and potatoes, stirring gently.

Makes 6 servings

Happy Holiday To You and Yours

2010-11-25T10:33:00.000-05:00

Thank you to all of my Friends and followers. Have a safe and happy holiday! Check back often as I will be getting back to regularly adding new and exciting things for the holidays!!

Cheddar Apple Muffins

2010-09-13T21:39:00.001-04:00

With all of the apples coming ready on the Golden Delicious Apple tree outside our front door I needed to start coming up with things to do with them. These turned out simply scrumptious!

1 large apple, such as the golden delicious or granny smith
1 1/2 cups all purpose flour
1/4 cup regular uncooked oatmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
2 eggs
1/4 cup butter, melted
3/4 cup finely grated cheddar cheese

1. Pre-heat oven to 400 degrees and butter each cup in a standard muffin tin.
2. Peel, halve and core the apple, cut into 1/8 inch dices.
3. In a large mixing bowl mix together the flour, oatmeal, sugar, baking powder, baking soda and salt and set aside. In another bowl whisk together the eggs, milk and melted butter until smooth then stir in the apples and cheese. Add the dry ingredients and stir until just blended, don't over mix.
4. Spoon into the muffin tims, filling each cup about 3/4 full. Bake about 20 minutes or until a toothpick inserted into the center comes out clean.
5. Cool in the tin for 3 minutes, then remove. Can be served warm or cold.

These are great with a honey butter!! Enjoy!

Fresh Basil Pesto

2010-08-19T14:41:00.001-04:00

The new things you learn about those you love...Who knew my husband liked Pesto? I didn't..*sigh*! So with an overabundance of basil, I think I will make some of this over the weekend and freeze it!

Ingredients

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Sea Salt and freshly ground black pepper to taste

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts, pulse them a few times first before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil while the food processor is on. Stop to scrape down the sides with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

*TIP: If you want to freeze the pesto, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use some, defrost and add in the grated Parmesan or Romano.

Southern Style Chicken and Dumplings

2010-08-02T17:14:00.000-04:00

Every time we visit my Dad and Stepmother in southern Ohio we can't go away without having Betty make a huge pot of these, they are to die for!!

Ingredients

2 cups all-purpose flour

3 tablespoons shortening

1 teaspoon salt

1/4 cup water

Directions

1. Mix together flour and salt. Cut shortening into flour/salt mixture using a pastry blender, fork or two knives. Stir in water to form a soft dough.

2. On a floured surface, roll out dough very thin with a rolling pin. Cut into 1 inch wide strips. Tear 1 inch long pieces of dough from these strips and drop in with your simmering chicken and broth.

3. Cook 10 minutes with the pot lid off, then 10 minutes more with the lid on. Serve with the broth and chicken meat.

Kentucky Style Fried Green Tomatoes

2010-08-02T16:57:00.001-04:00

In my experience with these the only way to get the best flavor is to cook them in saved bacon grease. Saving bacon grease in our family goes back to my Great Grandma Prince. Our Family mostly being from the south traditions like this continue. I still save my bacon grease in a mason jar for later uses.

Ingredients

1/2 cup bacon grease

1/3 cup all-purpose flour

3/4 cup panko bread crumbs

1/4 teaspoon ground black pepper

1 egg

1/4 cup milk

1 green tomato, cut into 1/4 inch slices

Directions

1. Heat the bacon grease in a large skillet over medium heat. In one small bowl, stir together the flour, panko bread crumbss and pepper. In another small bowl, whisk together the egg and milk using a fork.

2. Dip the tomato slices into the egg and milk, then coat with the dry mixture. Place the breaded tomato slices in the hot bacon grease. Cook until browned on each side, about 3 to 4 minutes per side. Bacon grease burns easily, so adjust your heat if you need to.

3. Serve hot.

*Note: double or triple the recipe if serving more people

Freezer Peach Jam

2010-07-26T22:01:00.000-04:00

Before you begin:

Have all your jam jars ready and waiting. Wash as you would any other dishes. I do mine in the dishwasher on high temp, as this also sterilizes them reducing the need to boil them. Use either sturdy plastic containers with tight-fitting lids, or short wide-mouthed glass jars made especially for the freezer.

It's best to choose containers that are no bigger than pint-size; the jam will not set up as well in large containers.

3 cups fresh peaches, peeled and cut into chunks

5 cups sugar

1 pkg, Sure Jell Fruit Pectin (powdered, do not use the liquid form)

1 cup water in which to dissolve and boil the pectin

Wash and peel the peaches
Place it in a wide-bottomed pan and crush with a potato masher to a chunky consistency
Stir in the sugar and let the mixture sit for 20 minutes, stirring occasionally
In the meantime, mix together the pectin and water in a small saucepan until the powder is dissolved; bring it to a boil over high heat, and let it boil for a full minute.
Pour it into the fruit and stir for a couple of minutes
Pour the jam into your containers, leaving a half-inch of "headspace" at the top
Cover the containers and let them sit at room temperature for 24 hours
The jam should thicken significantly overnight. If it's too thick, stirring it will soften it up. If it's still too runny after 24 hours, pour it into a saucepan and bring it to a boil. It will get thicker as it cools, and you can re-bottle as before

Storing your Jam:

As the name implies, freezer jam is meant to be stored in the freezer. In fact, it will keep beautifully in the freezer for up to a year. You can also keep freezer jam in the refrigerator for up to three weeks. Once you open a container of jam, you should use it within three weeks as well. Just remember never to keep freezer jam at room temperature, or it will spoil.

Fresh Peach Crisp

2010-07-20T16:18:00.001-04:00

It's that time of year...the peaches are here!! (I totally didn't mean to make that rhyme and I thought of changing it but...) I love, love, love (did I say *LOVE*) that you can go to just about any local farm in the area and get fresh peaches. They are so juicy that the juices run down your chin on the first bite and we usually don't make it home without having downed quite a few! (We always keep a container of Handi Wipes in the truck for such adventures!) This is an all-time favorite dessert that I like to make with these beauties. Tomorrow I'll share my recipe for easy Homemade Peach Jam (we always run out of this mid-Winter)!

Ingredients

5 cups sliced peaches
2 tablespoons lemon juice
1/4 cup water
1/2 cup all-purpose flour
1/2 cup rolled oats
1 cup packed brown sugar
3/4 teaspoon ground cinnamon
1 pinch salt
1/2 cup butter, softened

Directions

Preheat oven to 350 degrees F.
Toss peaches with lemon juice and water in a shallow 2 quart baking dish.
In a large bowl, combine flour, oats, sugar, cinnamon, and salt. Mix to blend thoroughly. Cut in the butter or margarine until mixture resembles coarse crumbs. Crumble over peaches to cover completely.
Bake for 40 to 45 minutes until top is lightly browned. Serve warm or at room temperature.

As an added bonus you can serve with a big old scoop of vanilla ice cream!!

Enjoy!

Deana

Sweet & Spicy Beer Nuts

2010-07-07T10:45:00.002-04:00

Continuing on my mission to use up the beer that has been in the frig for-everrr, I tried these tasty little treats. I love pecan anything so this recipe is definitely a keeper.

2 cups Pecan halves

2 teaspoons Salt

2 teaspoons Chili Powder

2 teaspoons Extra Virgin Olive Oil

1/2 teaspoon ground Cumin

1/4 teaspoon ground Red Pepper

1/2 cup Sugar

1/2 cup of Beer (I used a Lager)

1. Preheat oven to 350 degrees. Line a baking sheet with non-stick foil.

2. Mix pecans salt, chili powder, olive oil, cumin and red pepper in a small mixing bowl. Spread on foil lined baking sheet and toast for 10 minutes or until you begin to smell them.

3. Combine the beer and sugar in a small saucepan. Heat over medium high heat until it reaches 250 degrees with a candy thermometer. Remove from heat and carefully stir in nuts and any loose spices form the bowl. Spread coated nuts back onto foil lined baking sheet and separate any clusters.

4. Let cool completely and break apart any large pieces.

5. Store in an airtight container.

Makes 3 cups of nuts.

Cheddar Beer Burgers - Happy 4th of July

2010-07-05T12:19:00.000-04:00

We had a few of our Twitter friends over Saturday evening for a night of food and fireworks. I wanted to come up with a new recipe for grilled burgers and these turned out totally awesome! The amounts in the recipe are approximate as I really don't measure anything when I am making things up!

1 1/2 lb. Ground Beef

4 oz. Extra Sharp Cheddar Cheese, diced into 1/4 inch cubes

1/2 cup Lager Beer (I used Yeungling)

1/4 cup fresh Cilantro chopped

1 teaspoon Garlic Powder

1 teaspoon Paprika

1 teaspoon Salt

1/2 teaspoon freshly cracked Pepper Blend (I *love* the new McCormick Peppercorn Medley Grinder)

Preheat grill.

In a large mixing bowl combine all of the above ingredients. Form into patties with the centers slightly thinner than the outside edges to prevent the edges from overcooking before the centers are done.

Grill on lightly greased grill at medium heat to the *done*ness of your liking. Enjoy...we sure did!

Hot Dogs and French Toast? For Breakfast?

2010-07-01T10:51:00.000-04:00

That's right! My husband and I are big fans of Adam Richman and the show Man VS Food on the Travel Channel. Recently one morning Jon decided to try something that he had seen on the show. When he described it to me, it...well....made me throw up a little in my mouth, lol! We had no specific recipe for this so this is our version of the above pictured breakfast food (I don't even know what to call it!!)

First in a small bowl beat an egg with a little milk. Take 2 slices of sourdough bread and soak both sides in the egg mixture. Fry in skillet (I always use my great Grandmother's well seasoned black cast iron skillet) with a little cooking oil on both sides until browned. Remove, butter and season with cinnamon/sugar. Set aside. Take two hot dogs and slice lengthwise making sure not to go all the way through. Open and fry these in the same pan with a little more oil added until browned and they just start to curl. Top with slices of extra sharp cheddar cheese (on the show they used swiss cheese which we didn't have on hand). Turn off the heat and place a cover over the hot dogs until the cheese is melted and gooey. Now here's the part that sounds really gross....spread the french toast with strawberry jam. Place the hot dogs on top of the french toast and dig in. The first bite may seem hard to place in your mouth but believe me (I tried this) it is REALLY delicious!!

Zucchini Casserole

2010-06-30T11:59:00.001-04:00

Ingredients:

2 med. zucchini, sliced (1/4 inch thick)

1 med. yellow summer squash, sliced (1/4 inch thick)

1 medium onion, chopped

1/4 cup sliced green onions

1 cup water

1 teaspoon salt, divided

2 cups crushed butter-flavored crackers

1/2 cup butter or margarine, melted

1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted

1 large carrot, shredded

1/2 cup mayonnaise

1 jar (2 oz.) diced pimiento, drained, (optional)

1 teaspoon rubbed sage

1/2 teaspoon white pepper

1 cup (4 oz.) shredded sharp cheddar cheese

Instructions:

In a saucepan, combine the first five ingredients; add 1/2 teaspoon salt. Cover and cook until squash is tender., about 6 minutes. Drain well; set aside.

Combine cracker crumbs and butter; spoon half into a greased 1-1/2 qt. baking dish.

Combine soup, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold into squash mixture.
Spoon over crumbs.

Sprinkle with cheese and the remaining crumbs mixture.

Bake, uncovered, at 350 for 30 minutes or until lightly browned.

Make 8 servings.

Asparagus & Cheese Rolls

2010-06-15T21:51:00.001-04:00

As usual I went to the farmer's market today for fresh produce. This time of year is the best for locally grown asparagus. I was searching recipes online and found this one Snakes in a Blanket
Of course I can never follow a recipe as directed, I have to make it better! Here's what I came up with...ENJOY!

1 can (10oz) Pillsbury Garlic Flavored Crescent Rolls

4 sliced Provolone cheese, cut in half

4 slices Domestic Swiss Cheese, cut in half

8 Asparagus Spears, trimmed and cut in half (I think next time I will use 2 spears for each roll)

Lemon Extra Virgin Olive Oil for drizzling

Drogheria & Allmentari all natural Sicilian Bread Dipping Mix grinder (I found this in the olive oil section at the grocery store)

1. Preheat oven to 350 degrees. Lightly grease a metal baking sheet.

2. Unroll and separate dough into 8 triangles. Place one piece of provolone cheese, Swiss cheese on the wide end of each triangle. Put one piece of asparagus on top of the cheese. Roll each dough triangle around the cheese and asparagus toward the point and press to secure. Arrange on a baking sheet at least 2 inches apart.

3. Bake in preheated oven until lightly brown, 13 to 18 minutes. Drizzle with lemon olive oil and grind the Sicilian spices over the top.

4. Serve warm.

4 servings, 2 rolls per person.

Honey Applesauce

2010-04-15T09:29:00.001-04:00

8 meduim cooking Apples, peeled, cored, cut into chunks

1/2 cup Water

1 tablespoon Lemon Juice

1 tablespoon Honey

In a saucepan combine all ingredients. Bring to a boil, reduce heat, cover and simmer 8 - 10 minutes or until apples are tender. Mash apples slightly with a potato masher. Remove from heat and let cool. Can be served warm or cold. Sprinkle with cinnamon if desired.

Makes 2 1/2 cups.

Chewy Oatmeal Cookies

2010-04-15T09:21:00.001-04:00

3/4 cup butter flavored Crisco

1 1/4 cups firmly packed Brown Sugar

1 Egg

1/3 cup Milk

1 1/2 teaspoons Vanilla Extract

3 cups Quick Oats, uncooked

1 cup all-purpose Flour

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1/4 teaspoon Cinnamon

1 cup Raisins

Preheat oven to 375 degrees. Grease baking sheets.

In large bowl combine crisco, brown sugar, egg, milk and vanilla. Beat at medium speed until well blended.

Add oats, flour, baking soda, salt and cinnamon. Beat at low speed just until blended. Stir in Raisins.

Drop by rounded tablespoons 2 inches apart on baking sheet.

Bake for 10-12 minutes or until lightly browned. Cool 2 minutes on baking sheet before removing to cooling rack.

Makes about 1 1/2 dozen.

Boneless Pork Chops With Cherry Sauce

2010-02-24T16:52:00.003-05:00

4 boneless loin Pork Chops, about 1 1/2 pounds
8 oz Cherry Jam
2 tablespoons Balsamic Vinegar
3 tablespoons Butter

Pre-heat oven to 400 degrees.

Season the pork chops with salt and pepper. Heat skillet over high heat. Add about 2 tablespoons iol. When the oil starts to smoke, add the ork chops, searing the, for 3 - 4 minutes on each side. Put the pork chops on a baking sheet and bake them for 10 - 12 minutes, until just cook through.

While the pork chops are in the ove, combine jam and vinegar i a small saucepan over medium heat. When the jam melts, wisk in the butter, 1 tablespoon at a time until just melted and the sauce is smooth and glossy. Season with salt and pepper.

To serve, put a pork chop on each plate and spoon some sauce onto it.

Serves 4

Party Cheese Ball

2010-02-06T13:53:00.001-05:00

This is one of my husbands favorites!

Ingredients:

2 8-ounce packages of cream cheese, softened

2 cups (8 oz.) shredded Sharp Cheddar Cheese

1 tablespoon chopped pimento

1 tablespoon chopped green pepper

1 tablespoon finely chopped onion

2 teaspoons Worcestershire sauce

1 teaspoon lemon juice

Dash of ground red pepper

Dash of salt

Chopped pecans if desired

Instructions:

Combine cream cheese and cheddar cheese, mixing at medium speed on electric mixer until well blended. Add all remaining ingredients except pecans; mix well. Place in clear wrap and shape into a ball. Place in refrigerator and chill for several hours. Take out of refrigerator and unwrap; shape into ball and roll in pecans if desired. Place on platter with assorted crackers. Makes 2 cups.

Blueberry Crumb Cake

2009-06-12T16:35:00.004-04:00

Sunday's Soup

2009-04-12T16:35:00.003-04:00

Tomato-Shrimp Soup
Serves 4

1 Cucumber, seeded, diced
1 small Red onion
2 cloves Garlic, minced
3 large ripe Tomatoes, peeled, cored, seeded and diced
1 small sweet Green Pepper, diced
1 cup Chicken Broth
1 bottle (8oz) Clam Juice
1/4 cup Red-Wine Vinegar
1 tablespoon minced fresh Basil (or 1 teaspoon dried)
1 tablespoon minced fresh Oregano (or 1 teaspoon dried)
1/4 teaspoon Hot-Pepper Sauce (I use Texas Pete Hot Sauce, use your choice)
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 pound cooked peeled Shrimp, chopped

1. In large bowl, combine cucumber, onion, garlic, tomatoes and green pepper. I medium bowl, stir together tomato juice, chicken broth, clam juice, vinegar, oregano, basil, hot sauce, salt and black pepper. Pour over vegtables and refrigerate covered for several hours or overnight.
2. Divide into 4 bowls and top with chopped shrimp. Serve chilled.

Thirsty Thursday

2009-04-09T10:33:00.005-04:00

Banana & Maple Crunch Smoothie

Serve this creamy smoothie over ice. It is best to serve as soon as it is ready because it will not keep well. Finishing it off in one sitting should not be too difficult...DELICIOUS!!

Makes 2 servings

2 large Bananas

1/2 cup Pecans plus extra to garnish

2/3 cup Whole Milk

4 tablespoons Pure Maple Syrup

Put the bananas in a blender or food processor and process until smooth. (I have a regular smoothie maker instead of a blender) Add the nuts and blend again until thoroughly combined.

the nuts must be finely ground so stop and scrape down the side of the bowl one or twice, if necessary.

Add the maple syrup. then pour the milk over the banana paste and blend again until creamy.

Half fill two large glasses with crushed ice and pour the smoothie over the top. Serve sprinkled with extra pecans if you prefer.

Tip Tuesday

2009-04-07T13:32:00.003-04:00

This weeks kitchen tip:

It's important to let a roast -- beef, pork, lamb or poultry --
sit a little while before carving. That allows the juices to
retreat back into the meat. If you carve a roast too soon,
much of its goodness will spill out onto the carving board.

Be sure to stop back every Tuesday for a new kitchen hints and tips.

Main Dish Monday!!

2009-03-30T21:42:00.006-04:00

Come back every Monday for "Main Dish Monday" featuring a favorite main dish from my collection. This week's main dish is something that I threw together one night with left-over hot Italian sausage. This quick dish is a favorite at our house. I use fresh vegetables from the garden or Farmer's Market for best taste. Increase the hot sauce (I use Texas Pete but you can substitute with Tabasco) for a spicier kick. I know, you are probably wondering WHY a girl from Central Pa's Dutch Country LOVES hot spicy foods....well, I was transplanted here at the age of 6. My family is mostly from the south!! For a twist add cooked shrimp to the mix.

Serve with a side salad and garlic bread and Fresh Lemonade (see recipe on this blog)...YUM!!

Southern Style Spicy Rice

1 tbsp Vegetable Oil
2 Hot Italian Sausages, sliced
1 cup chopped Onion
1/2 cup chopped Green Pepper
1/4 chopped Celery
1 clove Garlic, finely chopped
1 1/2 cups chopped Tomato
1/2 cup Water
1/2 tsp dried Thyme
1/2 tsp Tabasco
1 cup long-grain Rice
1/2 tsp Salt
2 tbsp finely chopped fresh Parsley

Heat the oil in a large skillet on medium heat. Add sliced sausage and saute for 5 minutes until partially cooked.
Stir in the onion, peppers, celery and garlic. Saute for about 3 minutes more, just until vegetables are softened.
Add the tomatoes, water, thyme and Tabasco and bring to a boil. Sprinkle in the rice and salt. Cover and turn heat down to low and cook for 20-25 minutes until rice is tender.
Garnish with Parsley before serving.
Serves 4 as a main dish.

New things happening here, Join Me!!

2009-03-28T20:49:00.004-04:00

Come back and visit this week for something completely new!! The week will look something like this:
Monday - "Main Dish Monday" - a featured main dish for the week
Tuesday - "Tip (toe) Tuesday" - a new and handy tip for the week
Wednesday - "What's on your plate?" - link with me and others to tell what you're serving up
Thursday - "Thirsty Thurday" - new and exciting beverage recipes
Friday - "Family Fun " - ideas/hints/tips for the entire family

Broccoli Casserole

2009-03-19T12:13:00.003-04:00

*NOTE: this is not an original recipe but one that I use often, especially for holiday dinners.

1 box frozen Broccoli (10 oz.)
1/2 stick Butter
1 small cooking Onion
1 small jar Cheese Whiz
1/2 cup instant Rice
1/8 cup Milk
1/2 can Cream of Chicken soup

In skillet saute the onion, broccoli in butter until onions are clear. Cook rice as directed on box in a small sauce pan. Combine in a casserole dish with the milk and Cheese Whiz. Bake at 350 degrees for 1 hour or until golden brown on top.

Vidalia Onion Casserole

2009-03-19T11:57:00.003-04:00

*Note: this is a very rich tasting dish, you may want to serve as a small side to accompany your meal.

4-5 Vidalia or sweet Onions, sliced 1/4 inch thick
1/2 cup Butter
1/4 cup Sour Cream
3/4 cup grated Parmesan Cheese
10 butter flavored cracker, crumbled (I use Ritz Crackers)

In skillet over medium heat, saute the onions in butter just until softened (I like mine to have a little crunch to them). Remove from heat and add sour cream, stir. Spoon half of mixture into a greased 1 quart baking dish. Sprinkle with the parmesan cheese. Add remaining onions and top with the crumbled crackers. Bake, uncovered at 350 degrees for 20-25 minutes. Serve warm. Makes 4-6 servings.

Blueberry Swirl Cheesecake

2009-03-19T11:27:00.003-04:00

1 cup Graham Cracker Crumbs
1 cup plus 3 tbsp Sugar, divided
3 tbsp Butter, melted
4 pkgs (8 oz each) Cream Cheese. softened
1 tsp Vanilla extract
1 cup Sour Cream
4 Eggs
2 cups fresh Blueberries (you can use thawed frozen if fresh is unavailable)

Preheat oven to 325 degrees. Mix crumbs. 3 tbsp of the sugar and the butter. Press firmly in bottom of spring pan. Bake for 10 minutes.
Beat cream cheese, remaining 1 cup of sugar and the vanilla in a large bowl with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Puree' the blueberries in a blender or food processor. Gently drop spoonfuls of the puree's blueberries over batter, cut through batter several times with a knife for marble effect.
Bake 45 minutes or until center is almost set. Cool and release from spring pan. Cover and refrigerate at least 4 hours or overnight. Garnish with more blueberries or as desired. Store leftover cheesecake in refrigerator.
Makes 16 servings.

Bacon Wrapped Chicken Bites

2008-11-29T12:10:00.005-05:00

3 pounds boneless Chicken Breasts

1 cup ground fully cooked Ham

25 - 30 Cheddar Cheese cubes (1/2 inch cubes)

1 pound sliced Bacon

2 - 3 tablespoons Oil

1 cup Chicken Broth

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

Pound chicken breast to flatten to 1/4 inch thickness, cut into 1 1/2 inch strips. Spread each strip with 1 teaspoon of ham. Place a cheese cube on the end of each strip and roll up. Cut each strip of bacon in half width wise. Wrap a strip of bacon around each roll and secure with a toothpick.

In a large skillet, cook roll-ups in oil on medium heat until the bacon is crisp, about 10 minutes turning often. Add the chicken broth, salt and pepper and bring to a boil. Reduce heat. Cover and simmer for 10 - 15 minutes or until chicken juices run clear. Serve warm. Refrigerate leftovers.

Makes 25 - 30 appetizers.

Pepperoni Roll-Ups

2008-11-29T11:08:00.005-05:00

1 tube refrigerated Crescent Rolls
16 slices Pepperoni, cut into quarters
2 (1oz) sticks of String Cheese, cut into quarters
3/4 teaspoon Italian Seasoning, divided
1/4 teaspoon Garlic Salt

Unroll crescent roll dough and separate into 8 triangles. Place 8 pepperoni pieces on each. Place a piece of string cheese on the long side of each triangle. Sprinkle 1/2 teaspoon of Italian seasoning over all triangles. Roll up each, starting at long side and pinch seams to seal. Sprinkle remaining Italian seasoning and garlic salt over all. Place 2 inches apart on greased baking sheet. Bake at 375 degrees for 10-12 minutes or until golden brown. Serve warm with warm Pizza Sauce (I have a recipe on this blog for pizza sauce or you can use canned) for dipping.

Makes 8 appetizers.

BLT Bites

2008-11-29T10:51:00.004-05:00

28 Cherry Tomatoes
7 strips Bacon, cooked and crumbled
1/2 cup Mayo (I only use Hellman's)
1/3 cup Green Onions, chopped
3 tablespoons Celery, finely chopped
2 tablespoons Fresh Parsley, minced

Cut off a thin slice from the top of each tomato. Scoop out and discard the seeds, turn tomatoes over onto a paper towel to drain. In a small bowl mix together bacon, mayo, onions, celery and parsley. Spoon into the tomatoes, cover and refrigerate for at least 2 hours.

SWEET...a Blog Award!!

2008-09-20T16:32:00.005-04:00

The always sweet Elizabeth at The Last Door...Down The Hall has given me this Sweet award!! I quote her as saying "I am going to turn you on to her cooking blog, she has an art blog, too. But anyone who can make such good food with a three year old has to be admired. Plus, I love a good recipe." THANK YOU Elizabeth, your blog RAWKS some great recipes too!!

I am to spread the sweetness on to some others, HMMM...do I have a recipe for that?

Ham Stuffed Jumbo Shells

2008-09-16T15:51:00.004-04:00

24 jumbo Pasta Shells
3 tablespoons all-purpose Flour
2 cups Milk
1/2 pound fresh Mushrooms, halved and sliced
1/2 cup chopped Onion
1/2 cup chopped Green Pepper
1 tablespoon Oil
3 cups cubed fully cooked Ham
1 cup shredded Swiss Cheese, divided
3 tablespoons grated Parmesan Cheese
2 tablespoons minced fresh Parsley
1/4 teaspoon Paprika

Cook pasta according to package directions. In a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
In a large skillet, saute the mushrooms, onion and green pepper in oil until tender. Reduce heat; add the ham, 1/2 cup Swiss cheese and Parmesan cheese. Cook and stir until cheese is melted. Remove from the heat. Stir in 1/2 cup of the reserved sauce.
Drain pasta; stuff each shell with about 3 tablespoons of filing. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Top with remaining sauce. Cover and bake at 350 degrees for 30 minutes or until heated through. Sprinkle with parsley, paprika and remaining Swiss cheese.

Makes 8 servings, 3 shell per person.

Funnel Cakes

2008-09-16T15:00:00.005-04:00

These carnival must haves are much easier to make than doughnuts but taste just as good.

2 Eggs
1 cup Milk
1 cup Water
1/2 teaspoon Vanilla Extract
3 cups All Purpose Flour
1/4 cup Sugar
1 tablespoon Baking Powder
1/4 teaspoon Salt
Oil for deep frying
Confectioners' Sugar

In a mixing bowl, beat eggs. Add milk, water and vanilla, mix well. Combine flour, sugar, baking powder and salt, beat into egg mixture until smooth. In an electric skillet or deep fryer, heat oil to 375 degrees. Cover the bottom of a funnel spout with your finger, pour 1/2 cup of batter into the funnel. Hold the funnel over the skillet, remove your finger and move funnel in a spiral motion until all of the batter is released. Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar and serve warm.
Makes 8 cakes.
*NOTE*: The batter can also be poured from a liquid measuring cup instead of a funnel.

My New Look

2008-09-16T12:03:00.004-04:00

I decided to try a new look for this blog as well since I changed my others. I am not sure that I am satisfied with this look yet, we'll see....

Holiday French toast

2008-09-10T14:35:00.005-04:00

The first time I had this was at a family reunion. Serve it to your guests for breakfast, it is awesome!!

1 cup Brown Sugar
1/2 cup Butter, melted
3 teaspoons Cinnamon, divided
3 Granny Smith Apples, sliced thin
1/2 cup Dried Cranberries
1 loaf French Bread, cut into 1 inch slices
6 large Eggs
1 1/2 cups Milk
1 tablespoon Vanilla Extract

1. Combine brown sugar, butter and 1 teaspoon of cinnamon in a 13 X 9 inch baking dish. Add apples and cranberries, toss to coat well. Spread mixture evenly over bottom of dish. Arrange bread slices on top.
2. Mix eggs, milk, vanilla and last 2 teaspoons of cinnamon until well blended. Pour over bread, soaking completely. Cover and refrigerate 4 to 24 hours.
3. Bake covered with foil in preheated oven 375 degree oven for 40 minutes. Uncover and bake an additional 5 minutes. Remove from oven, let stand 5 minutes. Serve warm with plenty of warm syrup.

Makes 12 servings

Fresh Peach Crisp

2008-09-09T13:05:00.002-04:00

I make this using fresh peaches when in season. I freeze peaches to use throughout the year to get that "fresh" peach taste. You can also make this using canned or frozen peaches found at most grocery stores. To make peeling peaches easier see my tip in the left hand column.

4-5 medium Peaches or 1 (16oz) can
1/4 cup Oatmeal
1/4 cup Flour
1/2 cup Brown Sugar
1 tbsp Cinnamon
1/4 cup Butter

Place peach slices in a glass baking dish. In a small bowl combine remaining ingredients, mix well using a fork. Sprinkle the crumbled mixture over your peaches. Bake in 350 degree pre-heated oven for about 20 minutes or until golden brown on top. Serve warm with a scoop of vanilla ice cream. YUM!!

Snickerdoodles

2008-07-28T15:04:00.004-04:00

1 cup Shortening
1 1/2 cups Sugar
2 Eggs
2 3/4 cups Flour
2 teaspoons Cream of Tartar
1 teaspoon Baking Soda
1/2 teaspoon Salt

For Coating:
3 tablespoons Sugar
3 teaspoons Cinnamon

Cream together shortening, sugar, eggs. Add flour, cream of tartar, baking soda and salt. Roll dough into 1 inch balls and roll in coating mixture. Place on baking sheet and bake at 400 degrees 8-10 minutes or until cracked and browned.

Stuffed Mushroom Caps

2008-07-26T18:00:00.004-04:00

8-12 large Mushrooms
1 tablespoon Butter
2 tablespoons minced Onion
1/4 cup dried Bread Crumbs
1 teaspoon Parsley
1/2 teaspoon Oregano
dash of Garlic Salt
1/4 cup Sour Cream
2 tablespons Parmesan Cheese

Remove Stems from mushroom caps and finely chop. Saute' chopped stems and onions in butter for 5 minutes. Add remaining ingredients. Fill caps. Dip bottoms of caps in melted butter. Bake in a glass dish at 375 degrees for 20 mintues. Serve hot.

Serves: 6

Beer Bread

2008-07-26T17:43:00.005-04:00

3 cups Self Rising Flour
1 can Beer (any kind)
1 tablespoon of Sugar or Honey

Mix all ingredients together and put into loaf pan. Bake at 350 degrees for 1 hour or until browned.

Serves: 12

From my Moms recipe collection. (She'd disown me if I didn't credit her here!! LOL)

Basic Dough

2008-07-26T17:05:00.005-04:00

This recipe makes enough dough for two average size pizzas or one loaf of bread.

1 cup lukewarm Water
1 tablespoon or 1 package Active Dry Yeast
2 1/4 to 2 1/2 cups All Purpose Flour
pinch of Sugar
1 teaspoon Salt

In a large mixing bowl, combine water, yeast, 1 cup of the flour and the sugar. Stir until well blended. Set aside to proof for 5 minutes. Once proffed and foamy, add the salt, then begin adding more flour, little by little, until the dough is too stiff to stir. Place the dough on a lightly floured work surface and begin kneading, adding additional flour if the dough is too sticky. Knead until the dough is smooth and satiny, about 10 minutes. Place the dough in a bowl. Cover and let rise at room temperature until doubled in size, about 1 hour. Punch down the dough. Cover and let rise again until double in size, about 1 hour. The dough is now ready to use. If it is to be stored, place in a well sealed container and refrigerate. Will keep for several days in refrigerator.

Blueberry Cobbler

2008-07-02T16:20:00.004-04:00

1 1/2 cups Blueberries*, washed
1 cup Sugar
1/4 cup Water
1 Egg
1 tablespoon Shortening
1 tablespoon Milk
1/2 cup Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Salt

Preheat oven to 375 degrees. Grease 11 x 7 glass dish. Combine fruit, 1/2 cup sugar and water. Bring to a boil, stirring. Keep hot. Beat egg, 1/2 cup sugar and shortening till fluffy. Add milk, flour, baking powder and salt. Spread batter in baking dish and cover with fruit mixture. Bake 25-30 minutes. Serve warm.

*may also substitute with peaches or apples.

Chile Relleno Puff

2008-07-02T16:07:00.003-04:00

7oz can Green Chiles, split
4oz Pepper Jack Cheese, shredded
4oz Cheddar Cheese, shredded
2 tablespoons Fresh Cilantro, chopped
4 Green Onions, chopped
6 Eggs, slightly beaten
3/4 cup Milk
1 tablespoon Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt

Lightly oil 11 x 7 baking dish. Layer chiles and pepper jack cheese. Set aside cheddar chesse, green onions and cilantro. Mix together remaining ingreients. Pour egg mixture over chiles and top with cheddar cheese. Bake at 350 degrees for 30 minutes until browned and puffed. Serve imediately topped with green onion, cilantro and fresh salsa.

Grilled Potato Casserole

2008-07-02T15:45:00.004-04:00

In foil packets layer:

Sliced Potatoes
Sliced Onions
Shredded Cheddar Cheese
Butter
Salt & Pepper

Seal and grill one hour, turning.

Broccoli Salad

2008-07-02T11:52:00.003-04:00

4-5 cups Broccoli Florets
12 strips Bacon, cooked/crumbled
1 small Red Onion, chopped
1/2 cup Raisins
1/2 cup Sunflower Seeds

DRESSING:

1/3 cup Sugar
1 cup Hellman's Mayo
2 tablespoons Apple Cider Vinegar

Combing ingredients, pour on dressing and toss to cover. Cover and let stand 4-5 hours in refrigerator before serving.

Layered Club Salad

2008-07-02T11:42:00.002-04:00

Layer in this order:

3-4 cups Lettuce, torn
1 cup Ranch Dressing
1 large Tomaot, diced
2 cups Cherry Tomatoes, halved
1 cup Seasoned Croutons
1 small Red Onion, sliced thin
6 ounces Ham, cubed
6 ounces Turkey, cubed
6 ounces Swiss or Monterey Jack Chees, cubed
1 cup Ranch Dressing
4 slices Bacon, cooked/crumbled

Sweet & Sour Dressing

2008-07-02T11:29:00.002-04:00

1 1/2 cup Salad Oil
1/2 cup Red Wine Vinegar
1 teaspoon Chili Powder
2 teaspoons Onion, grated
3 tablespoons Sugar
1 teaspoon Salt
2-3 tablespoons Worcestershire Sauce
Garlic to taste

Mix in blender. Store in airtight container in refrigerator.

Spinach Salad w/ Strawberries

2008-07-02T11:07:00.002-04:00

10 ounces Fresh Spinach, washed and stemmed
1 pint Strawberries, sliced thin

DRESSING:

1/2 cup Sugar
1/4 teaspoon Worchestershire Sauce
2 tablespoons Sesame Seeds
1 tablespoon Poppy Seeds
1/2 cup Veg. Oil
1 1/2 teaspoon Onion, minced
1/4 cup Apple Cider Vinagar

Blend all ingredients in a blender until well mixed. Pour over salad. Keep refrigearated.

Pizza Sauce

2008-07-02T10:19:00.003-04:00

1/2 cup Onion, chopped
1-2 cloves Garlic, minced
2 tablespoons Olive Oil
3 cups Fresh Tomato, chopped
2/4 cup Tomato Paste (canned)
1/4 teaspoon Salt
pinch of Black Pepper
1 teaspoon dried Oregano
1 teaspoon dried Basil
1 whole Bay Leaf
1/4 cup fresh Parsley

In large saucepan brown onion and garlic in oil until soft and golden. Add rest of ingreients and heat to boiling over meduim heat, stirring often. Reduce heat and simmer for about 2 hours. Makes enough for 2-3 pizzas. Double or triple recipe and freeze in airtight containers for later use.

Pico de Gallo (Salsa Relish)

2008-07-02T09:26:00.002-04:00

1/2 Red Onion,finely chopped
2 Tomatoes, diced
1 clove Garlic, minced
1/2 cup Cucumber, diced
1 Green Chili, chopped
Sal & Pepper to taste
2 tablespoons Red Wine Vinegar
1/4 teaspoon Fresh Oregano, finely chopped
1/4 teaspoon Fresh Cilantro, finely chopped.

Mix together and chill at least one hour before serving.

Cheese Sauce For Nachos

2008-07-02T09:10:00.003-04:00

1/2 stick plus 2 tablespoons Butter
2 tablespoons flour
2 cups Milk
2 cups Pepper Jack Cheddar Cheese

Place in saucepan and whisk over medium heat until thickened.

Cheese Straws

2008-07-02T09:00:00.002-04:00

2 cups Grated Cheddar Cheese
1/2 cup Butter
1 Egg Yolk
1 1/2 cup Flour
1/4 teaspoon Salt
Dash of Tabasco Sauce

Mix like you would a pie crust. Roll out on floured surface and cut into narrow strips. Place on baking sheet and bake at 350 degrees for 10-15 minutes. Serve with dip or salsa.

Tomato Juice

2008-07-02T08:53:00.002-04:00

8 quarts Tomatoes, very ripe
2 teaspoons Celery Salt
2 teaspoons Onion Salt
3/4 cup Sugar

Wash tomatoes, remove core. Cook for 5 minutes over medium heat and put through strainer. Measure 6 quarts. Add the rest of the ingredients. Put into a large pot to boil. Fill quart jars and process following approved canning process. Let sit overnight.

Old Fashioned Lemonade

2008-07-02T08:48:00.002-04:00

4 Lemons
4 Cups Cold Water
3/4 Cup Sugar

Slice lemons, remove seeds and cover with sugar. Let sit for 10 minutes. Add water. Press lemons to let out jiuce and remove if desired.

Fresh Garden Salsa

2008-07-01T12:18:00.005-04:00

4-5 Tomatoes, seeded and chopped
1 Fresh Jalepeno Pepper, finely chopped
1/4 Onion, finely chopped
Salt to taste
Fresh Cilantro
Lime Juice to taste

Mix all ingredients to dipping consistency.