Salsa

• 1 can (28 Ounce) Diced Tomatoes With Juice
• 1 can (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 teaspoon Sugar
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Cumin
• 1/2 cup Cilantro (more To Taste!)
• 1/2 whole Lime Juice

Tip: If you don't like your salsa too hot omit the jalapeno. I always add the jalapeno  last, after I have tasted the salsa. Often we don't even need it.

Preparation Instructions

Note: this is a very large batch. 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.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Mexican Rice

Well, she did it! My Mom officially found the best Mexican rice recipe. We all love it! Hope you also enjoy!

Step 1

1 c rice

1T oil

Heat oil at medium stir in rice; cook for 3 minutes.

Step 2

1 ^1/2 c  chicken broth

Add to rice and bring to a boil.

Step 3

½ onion, chopped

½ green pepper, chopped

1 jalapeno, chopped

1 Roma Tomato, chopped
(I place all veggies in my food processor and pulse until minced.)

1 bouillon cube

Salt & pepper to taste

½ t. cumin

2 T cilantro

1 garlic clove, minced

Add to rice, return to a boil; lower heat to simmer and cook for 20 min.

Caesar Dressing

1/2 c parmesan cheese
3/4 c olive oil
1/4 c lemon juice or any vinegar
2 cloves garlic
1 tsp. worcestershire sauce

Blend all ingredients in the blender until smooth.

The Best Cheesecake EVER!

Crust
¾ c bisquick biscuit mix
¾ c flour
¾ c brown sugar
1 c chopped pecans
1 stick unsalted butter, melted
~Combine all dry ingredients until well blended. Add pecan pieces and melted butter; mix thoroughly. Press mixture evenly into a 10 inch spring form pan. Place in a 350^o oven for 13 min. Allow to cool at room temperature.

Cheesecake Filling

5- 8oz pkg cream cheese, softened at room temperature
1 c sugar
2 T vanilla
2- 8 oz containers whipped topping
~Cream together softened cream cheese, sugar and vanilla until smooth. Approximately 5 minutes on high speed. Scraping sides of bowl occasionally. Fold in whipped topping gently until mixture is smooth. Using spatula scoop into pre-baked pie shell and smooth the top.  Cover tightly with plastic wrap and freeze over night or at least 8 hrs.

At least 30 minutes before serving remove from freezer and place at room temperature. Cut and serve with your favorite topping or plain.

Toppings

Caramel Sauce with Pecans
Strawberries, slightly smashed with a touch of sugar
Chocolate Sauce

Mac-N-Cheese

16oz box elbow Mac or Shells- cooked to package directions, drain return to pot

Toss noodles with 4 T butter

Stir in 2 cans of evaporated milk & 2-4 cups of Colby Jack Cheese, (depending on how cheesy you want it) shredded.  

Stir over low heat until melted through season with salt and pepper to taste.

Peanut Butter Pie- Jay's new Favorite!

1-12oz  jar crunchy peanut butter
1-8oz frozen cool whip, thawed
1 qt. vanilla ice cream, softened
4 Reese’s Peanut Butter Cups, chopped
2 (9in) pie crust of your choice, pre- baked
Redi Whip, to decorate

Combine first 3 ingredients. Stir until blended. Add peanut butter cups, to bottom of the two cooled pie crust. Spoon ice cream mixture into both pie crusts.  Freeze at least 8 hrs.

Garnish pie with whipped topping before serving.

Pizza Dough

1 ½  tsp. dry yeast
¼ c warm water
1 ½ T olive oil
½ c cold water
1 ^2/3 c flour, plus extra
¾ tsp. salt

In a large mixing bowl, stir the yeast into lukewarm water. Let stand until creamy, about 10min. Stir in the olive oil and the c old water, and then whisk in ½ c of the flour and the salt stirring until smooth. Stir in the remaining flour, ½ c at a time, until the dough comes together in a rough mass.

On a lightly floured work surface, knead the dough until smooth and velvety, 8-10 min. It will be soft. Cover loosely with a kitchen towel and let rest for 15 minutes.

Divide into tow equal portions, knead briefly, and then roll each portion into a smooth, tight round ball. To use the dough immediately, sprinkle a little flour on the work surface roll dough into the size of pizza you wish. Move dough to pizza pan or cast iron skillet top with your favorite toppings and bake at 450^o for 20 min.