Restaurant Style Salsa

I seriously love this!!  It's a new staple among those I dine with ;)  (mainly Matt's family)

I even had a missionary ask for the recipe after he tried it - that's right!  I'm gonna be one of those "sisters on my mission" ladies that make it hard for future wives to be awesome!  :)

I freeze jalapenos in the summer, so the only thing I can't stock up on is fresh cilantro, but that's never too expensive!

Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• 1/4 cup Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• 1/4 teaspoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground Cumin
• 1/2 cup Cilantro (more To Taste!)
• 1/2 whole Lime Juice

Preparation Instructions

Note: Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.  (I do the second method because I don't have a big food processor.)

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a food processor. Pulse until you get the salsa to the consistency you'd like---I do about 6-10 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or ANYTHING ELSE!

Matt's Favorite! Banana Cream Pie

I tried lots of recipes, and this is the easiest and best one.  Seriously.

1 (3.4 oz) box instant vanilla pudding
1 c. cold water
1 (14 oz) can sweetened condensed milk
1 pint heavy whipping cream
2 (6 oz.) purchased cookie crusts
2-4 bananas
1/3 c. powdered sugar

Combine pudding, water, and sweetened condensed milk.  Mix well and place in fridge.

In another bowl, whip 1 c. whipping cream until peaks form.  Fold into the pudding mixture and then return to fridge.

Slice bananas and layer on the bottom of the crusts.  Be sure to save the plastic domes that come with the crusts!!!  Split the pudding mixture between the two pies.

In another bowl, whip the remaining whipping cream with powdered sugar until peaks form and then spread it on top of the two pies.  Place the plastic lids back on and refrigerate for several hours.

CHILLING THIS PIE IS CRUCIAL TO THE TEXTURE OF THE PIE.  Thank you.  That is all.

Caramel Apple Pie

Dough (this will leave you with leftover)
2 1/2 c. flour
1/4 c. sugar
1/2 tsp. salt
1 c. butter-flavored shortening, chilled
1 egg, beaten
1 tbsp. vinegar
1/4 c. ice water

Mix flour, sugar, and salt.  Cut shortening into flour until pea-sized crumbs form.  Carefully stir in beaten egg and vinegar.  Gently sprinkle in water until dough starts to hold together.  Shape 1/2 of the dough into a circle 3 inches wider than your pan and use the rest to make whatever kind of awesome top (maybe lattice?) after you assemble your pie.

Filling
3/4 c. sugar
1/2 c. flour
1 tsp. cinnamon
1/2 tsp. salt
1 large pinch nutmeg
5-8 apples (size depending) peeled, cored, and diced
(enough apples to fill a pie)
1 tsp. vanilla
2 tbsp. unsalted butter (if salted, omit salt)
2 tbsp. cream (or milk)

Mix together sugar, flour, and spices.  Toss in apples, stir in vanilla.  (If your crust is taking too long, stir this every 10-15 min.)

Put crust in pan and trim edges 1/2 inch over the edge.  Prick bottom with fork.  Add filling.  Dot the butter over the apples.  Brush cream around edges of pie.

Use the rest of the dough to make whatever on top, just make sure there are some holes to ventilate the pie.  Crimp edges of pie.  Brush cream over the top and sprinkle with extra cinnamon, sugar, and nutmeg.

Cover edges of pie with foil.  Bake 30 min (will be 1 hr and 20 min total), remove foil.  Bake 30 more min, then cover whole pie with foil for last 20 min.  Cool on rack for 1 hour (I didn't do this...). Drizzle with warm sauce and serve!

Sauce
1/4 c. butter
1 1/2 c. brown sugar
1/2 c. heavy cream
2 tbsp. corn syrup (or honey)
1 tsp. vanilla

In a saucepan, melt butter on high heat.  Add everything BUT vanilla.  Bring to a boil, stirring frequently.  Reduce heat to medium and cook until sauce thickens slightly, 5 to 7 min.  Remove from heat and add vanilla.  Allow to cool in pan for 15 min.  Drizzle over warm pie.

Ranch Dressing

This is my go-to ranch recipe!!  I make this regularly instead of buying ranch.  Wait for the mayo to go on sale and stock up!

1 c. mayo (no subs)
2/3 c. buttermilk**
1/4 tsp. white vinegar
1 tsp. parsley
1/8 tsp. dill
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 1/2 tsp. dride chives
1/8 tsp. black pepper
1/4 tsp. seasoned salt
1/8 tsp. dry mustard

Whisk together everything and refrigerate for at least 4 hours before using.  (I don't always follow that last part...)

**If you are like me and NEVER have buttermilk hanging around, put 1 1/2 tbsp. lemon juice or vinegar in 2/3 c. milk and wait 10 min.  It's basically all I do anymore.  p.s. If you don't leave it long enough, you will get sweet ranch.

Kelly's Cheese Soup (Delicious!!)

1 1/2 c. carrots
1 c. broccoli (or celery, corn, etc.)
1/2 c. onion
1/2 c. butter
1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. paprika
1/8 tsp. red pepper/cayenne
1/8 tsp. pepper
3 cans chicken broth
2 c. half and half (or milk)
1 lb. (16 oz.) Velveeta

Chop veggies super small in food processor.  Saute in butter.  (In a good sized pot.)  Add flour, baking powder, and spices - remove from heat and stir.  Add broth gradually. Heat to boiling (STIR!!)  Cook for a while.  Add cheese and cream.  Stir till cheese is melted.  It's easiest to dice the cheese first.

Tortillas

Seriously the best and easiest tortillas I have found!!  The method for rolling the dough out is the key.  (Obviously also the ingredients because I tried the method with a different recipe, and it failed.)  Try this at least 3 times before you give up on tortilla making! 

4 c. flour
2 tsp. salt
1/2 tsp. baking powder
1/2 c. oil
1 1/2 c. boiling water

Combine dry ingredients.  Mix in oil (expect lumps).  Stir in boiling water.  The dough should be soft and workable.  (Think playdough.)  As soon as you can touch it, mix it by hand.  Remaining oil lumps are still okay!

The awesome METHOD:

Grab a small handful of dough and shape into a ball.  If you want a round tortilla, get a round ball!  (As you get going, you'll find the right size ball/tortilla that you want.)   Start rolling out on a floured surface.  As soon as it turns oblong, turn over and rotate.  Roll again and turn again.  Keep flipping the tortilla over as you roll so you keep the shape and so the tortilla does not stick to the counter. 

Warm a flat skillet to 350 degrees.  Cook the tortilla for a minute-ish on one side and then flip!  They cook very similar to the store-bought uncooked ones.  LAST IMPORTANT STEP.  After cooking, place in a container with a lid (like a tortilla container) so the heat/moisture stay there.  It helps the tortillas be super soft and easy to fold into a burrito.  Amazing!!

Yummy pesto sauce!!!

Ingredients:
2 cloves garlic
1 tsp salt
2 cups tightly packed fresh basil leaves
2 Tbsp finely chopped pinenuts
½ cup olive oil
½ cup freshly grated parmesan cheese
2 Tbsp freshly grated romano cheese
4 Tbsp butter, softened
1. In the mixing bowl of a food processor, put the garlic, salt, basil, pinenuts and olive oil, and process until smooth, scraping down sides one or two times.
2. Add the cheeses and butter and process very briefly, just to incorporate the cheeses and butter.
3. Add 2 tablespoons of the boiling water in which the pasta cooked. If sauce is still too thick, add a little more boiling water. Process for 1 or 2 seconds. The sauce is now ready for the cooked pasta.
I skip step 3. I usually make several batches at a time, and I put it in cupcake papers to freeze. After it is frozen, I vacuum-seal them.

Asian Noodle Salad

Asian Noodle Salad

Prep Time:

30 Minutes

Cook Time:

10 Minutes

Difficulty:

Easy

Servings:

6

Print Recipe

Ingredients

• SALAD INGREDIENTS:
• 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
• 1/2 head Sliced Napa Cabbage, Or More To Taste
• 1/2 head Sliced Purple Cabbage, Or More To Taste
• 1/2 bag Baby Spinach, Or More To Taste
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Yellow Bell Pepper, Sliced Thin
• 1 whole Orange Bell Pepper, Thinly Sliced
• 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
• Chopped Cilantro, Up To 1 Bunch, To Taste
• 3 whole Scallions, Sliced
• 3 whole Cucumbers Peeled And Sliced
• 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
• _____
• FOR THE DRESSING:
• 1 whole Lime, Juiced
• 8 Tablespoons Olive Oil
• 8 Tablespoons Soy Sauce
• 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
• 1/3 cup Brown Sugar
• 3 Tablespoons Fresh Ginger Chopped
• 2 cloves Garlic, Chopped
• 2 whole Hot Peppers Or Jalapenos, Chopped
• Chopped Cilantro

Preparation Instructions

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.

The original recipe is found here