1 medium tomato, finely chopped
1/2 medium white onion, finely chopped
6 sprigs fresh cilantro, finely chopped
3 serrano or other fresh hot green chiles, finely chopped
1/2 teaspoon salt, or to taste
1/3 to 1/2 cup fresh tomato juice
Mix all ingredients together well and serve.
Wednesday, May 23, 2007
Honey Orange Chippers
1/2 c. butter, softened
1/2 c. honey
1 egg
1 tsp. vanilla extract
1 tsp. grated orange peel
1 1/4 c. sifted flour
1/2 tsp. baking soda
1/2 tsp. salt
1 - ( 6 oz. ) pkg. real semi-sweet chocolate chips
1/2 c. chopped walnuts
Cream butter and honey thoroughly.
Add the egg, vanilla extract and grated orange peel; beat well.
Sift dry ingredients together, and add to the creamed mixture.
Add chocolate chips and chopped walnuts.
Drop by rounded teaspoonfuls onto greased baking sheets.
Bake in a 375 degree oven, for 8 to 12 minutes.
Makes 3 dozen cookies.
1/2 c. honey
1 egg
1 tsp. vanilla extract
1 tsp. grated orange peel
1 1/4 c. sifted flour
1/2 tsp. baking soda
1/2 tsp. salt
1 - ( 6 oz. ) pkg. real semi-sweet chocolate chips
1/2 c. chopped walnuts
Cream butter and honey thoroughly.
Add the egg, vanilla extract and grated orange peel; beat well.
Sift dry ingredients together, and add to the creamed mixture.
Add chocolate chips and chopped walnuts.
Drop by rounded teaspoonfuls onto greased baking sheets.
Bake in a 375 degree oven, for 8 to 12 minutes.
Makes 3 dozen cookies.
Honey Orange Chippers
1/2 c. butter, softened
1/2 c. honey
1 egg
1 tsp. vanilla extract
1 tsp. grated orange peel
1 1/4 c. sifted flour
1/2 tsp. baking soda
1/2 tsp. salt
1 - ( 6 oz. ) pkg. real semi-sweet chocolate chips
1/2 c. chopped walnuts
Cream butter and honey thoroughly.
Add the egg, vanilla extract and grated orange peel; beat well.
Sift dry ingredients together, and add to the creamed mixture.
Add chocolate chips and chopped walnuts.
Drop by rounded teaspoonfuls onto greased baking sheets.
Bake in a 375 degree oven, for 8 to 12 minutes.
Makes 3 dozen cookies.
1/2 c. honey
1 egg
1 tsp. vanilla extract
1 tsp. grated orange peel
1 1/4 c. sifted flour
1/2 tsp. baking soda
1/2 tsp. salt
1 - ( 6 oz. ) pkg. real semi-sweet chocolate chips
1/2 c. chopped walnuts
Cream butter and honey thoroughly.
Add the egg, vanilla extract and grated orange peel; beat well.
Sift dry ingredients together, and add to the creamed mixture.
Add chocolate chips and chopped walnuts.
Drop by rounded teaspoonfuls onto greased baking sheets.
Bake in a 375 degree oven, for 8 to 12 minutes.
Makes 3 dozen cookies.
Toffee Almond Sandies
( These are my "favorite" cookies )
1 c. butter, softened ( no substitutes )
1 c. sugar
1 c. confectioners' sugar
1 c. vegetable oil
2 eggs
1 tsp. almond extract
3 1/2 c. flour
1 c. whole wheat flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
2 c. chopped almonds
8 ounces of English Toffee Bits
Additional sugar
In a large mixing bowl, cream butter and sugars.
Add oil, eggs and almond extract; mix well.
In a medium size mixing bowl, combine both flours,
baking soda, cream of tartar and salt.
Gradually add to creamed mixture.
Stir in chopped almonds and toffee bits.
Shape into 1 inch balls; roll in sugar.
Place balls on un greased baking sheets,
and flatten with a fork.
Bake at 350 degrees for 9 - 10 minutes.
Remove from baking sheets immediately.
Makes about 7 dozen cookies.
1 c. butter, softened ( no substitutes )
1 c. sugar
1 c. confectioners' sugar
1 c. vegetable oil
2 eggs
1 tsp. almond extract
3 1/2 c. flour
1 c. whole wheat flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
2 c. chopped almonds
8 ounces of English Toffee Bits
Additional sugar
In a large mixing bowl, cream butter and sugars.
Add oil, eggs and almond extract; mix well.
In a medium size mixing bowl, combine both flours,
baking soda, cream of tartar and salt.
Gradually add to creamed mixture.
Stir in chopped almonds and toffee bits.
Shape into 1 inch balls; roll in sugar.
Place balls on un greased baking sheets,
and flatten with a fork.
Bake at 350 degrees for 9 - 10 minutes.
Remove from baking sheets immediately.
Makes about 7 dozen cookies.
Peanut Butter - Oatmeal - Chocolate Chip Cookies
1/2 c. butter, softened
1/2 c. sugar
1/3 c. brown sugar, packed
1/2 c. chunky peanut butter
1 egg
1 tsp. vanilla extract
1 c. flour
1/2 c. old fashion oats
1 tsp. baking soda
1/4 tsp. salt
1 c. miniature semi-sweet chocolate chips
In a large mixing bowl, cream butter and sugars;
beat in peanut butter, egg and vanilla extract.
Combine flour, oats, baking soda and salt;
stir into creamed mixture.
Stir in miniature semi-sweet chocolate chips.
Drop by rounded tablespoons onto ungreased baking sheets.
Bake in a 350 degree oven, for 9 - 10 minutes.
Cool one minute before removing to a wire rack.
Yield: 2 dozen cookies.
1/2 c. sugar
1/3 c. brown sugar, packed
1/2 c. chunky peanut butter
1 egg
1 tsp. vanilla extract
1 c. flour
1/2 c. old fashion oats
1 tsp. baking soda
1/4 tsp. salt
1 c. miniature semi-sweet chocolate chips
In a large mixing bowl, cream butter and sugars;
beat in peanut butter, egg and vanilla extract.
Combine flour, oats, baking soda and salt;
stir into creamed mixture.
Stir in miniature semi-sweet chocolate chips.
Drop by rounded tablespoons onto ungreased baking sheets.
Bake in a 350 degree oven, for 9 - 10 minutes.
Cool one minute before removing to a wire rack.
Yield: 2 dozen cookies.
Peanut Butter Chocolate Chip Cookies
3/4 c. butter, softened
1 c. granulated sugar
1 c. brown sugar, firmly packed
1/2 c. creamy or chunky peanut butter
2 eggs
2 tsp. vanilla extract
2 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 - ( 11.5 oz. ) pkg. milk chocolate chips
Preheat oven to 350 degrees.
Beat butter, sugars and peanut butter in a large bowl,
until light and fluffy.
Blend in eggs and vanilla.
Mix in flour, baking soda and salt.
Stir in milk chocolate chips.
Drop by rounded tablespoonfuls onto un greased baking sheets.
Bake 9 minutes. Makes about 4 dozen cookies.
1 c. granulated sugar
1 c. brown sugar, firmly packed
1/2 c. creamy or chunky peanut butter
2 eggs
2 tsp. vanilla extract
2 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 - ( 11.5 oz. ) pkg. milk chocolate chips
Preheat oven to 350 degrees.
Beat butter, sugars and peanut butter in a large bowl,
until light and fluffy.
Blend in eggs and vanilla.
Mix in flour, baking soda and salt.
Stir in milk chocolate chips.
Drop by rounded tablespoonfuls onto un greased baking sheets.
Bake 9 minutes. Makes about 4 dozen cookies.
Red Velvet Cake/Frosting
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans
Cake:
Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy.
Add the eggs one at a time and mix well after each addition.
Mix cocoa and food coloring together and then add to sugar mixture; mix well.
Sift together flour and salt.
Add flour mixture to the creamed mixture alternately with buttermilk.
Blend in vanilla.
In a small bowl, combine baking soda and vinegar and add to mixture.
Pour batter into 3 (8-inch) round greased and floured pans.
Bake for 20 to 25 minutes, or until a toothpick inserted
into the center comes out clean.
Remove from heat and cool completely before frosting.
Icing:
Blend cream cheese and butter together in a mixing bowl.
Add marshmallows and sugar and blend.
Fold in coconut and nuts.
Spread between layers and on top and sides of cooled cake.
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans
Cake:
Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy.
Add the eggs one at a time and mix well after each addition.
Mix cocoa and food coloring together and then add to sugar mixture; mix well.
Sift together flour and salt.
Add flour mixture to the creamed mixture alternately with buttermilk.
Blend in vanilla.
In a small bowl, combine baking soda and vinegar and add to mixture.
Pour batter into 3 (8-inch) round greased and floured pans.
Bake for 20 to 25 minutes, or until a toothpick inserted
into the center comes out clean.
Remove from heat and cool completely before frosting.
Icing:
Blend cream cheese and butter together in a mixing bowl.
Add marshmallows and sugar and blend.
Fold in coconut and nuts.
Spread between layers and on top and sides of cooled cake.
Eggnog Logs
1 cup butter, softened
¾ cup sugar
1 ¼ tsp. ground nutmeg
1 egg
2 teaspoons vanilla extract
1.2 teaspoon to 1 teaspoon rum extract
3 cup flour
In a large mixing bowl, cream butter and sugar Add the nutmeg, egg and extracts: mix thoroughly
Stir in flour. If necessary, chill dough for easier handling. On a lightly floured surface, shape dough into ½ inch diameter rolls: Cut apart on un greased baking sheets.
Bake at 350 degrees for 10 minutes, or until lightly browned.
Cool completely and frost cookies. About 4 dozen cookies.
Frosting:
2 tablespoons butter, softened
1/ ½ cups confectioners’ sugar
½ teaspoon vanilla extract
¼ to ½ teaspoon rum extract
1 tablespoon light cream
Cream butter until light and fluffy. Add sugar and extracts: mix well.
Beat in the cream. Frost tops and sides of cookies
With tins of a small fork, make lines down the frosting to simulate bark.
¾ cup sugar
1 ¼ tsp. ground nutmeg
1 egg
2 teaspoons vanilla extract
1.2 teaspoon to 1 teaspoon rum extract
3 cup flour
In a large mixing bowl, cream butter and sugar Add the nutmeg, egg and extracts: mix thoroughly
Stir in flour. If necessary, chill dough for easier handling. On a lightly floured surface, shape dough into ½ inch diameter rolls: Cut apart on un greased baking sheets.
Bake at 350 degrees for 10 minutes, or until lightly browned.
Cool completely and frost cookies. About 4 dozen cookies.
Frosting:
2 tablespoons butter, softened
1/ ½ cups confectioners’ sugar
½ teaspoon vanilla extract
¼ to ½ teaspoon rum extract
1 tablespoon light cream
Cream butter until light and fluffy. Add sugar and extracts: mix well.
Beat in the cream. Frost tops and sides of cookies
With tins of a small fork, make lines down the frosting to simulate bark.
Frosted Pumpkin Spice Cookies
So Easy and so delicious!
1 Package spice cake mix
1 Cup of canned pumpkin puree
½ cups currants or regular raisins
½ cup of chopped walnuts
¼ cup of butter, softened
1 can of ready to spread cream cheese frosting
Nutmeg
Preheat the oven to 375 degrees. Grease a cookie sheet and set it aside.
In a large mixing bowl, combine the cake mix, pumpkin and butter. Blend well. Add the currents and nuts. Stir well to distribute.
Drop one generous tablespoon of dough for each cookie onto the cookie sheet at two inch intervals.
Bake 11 to 13 minutes or until cookies are set and golden brown on the edges. Cool on a wire rack. Frost with cream cheese frosting.
Sprinkle with a hint of nutmeg.
1 Package spice cake mix
1 Cup of canned pumpkin puree
½ cups currants or regular raisins
½ cup of chopped walnuts
¼ cup of butter, softened
1 can of ready to spread cream cheese frosting
Nutmeg
Preheat the oven to 375 degrees. Grease a cookie sheet and set it aside.
In a large mixing bowl, combine the cake mix, pumpkin and butter. Blend well. Add the currents and nuts. Stir well to distribute.
Drop one generous tablespoon of dough for each cookie onto the cookie sheet at two inch intervals.
Bake 11 to 13 minutes or until cookies are set and golden brown on the edges. Cool on a wire rack. Frost with cream cheese frosting.
Sprinkle with a hint of nutmeg.
Mom's Chocolate Sheet Cake
2 sticks margarine
1 cup water
6 tbsp cocoa
~Cook the above until it is well mixed. Let cool. Then add the cooled mixture to the following:
2 cups self rising flour
2 cups sugar
1 teaspoon vanilla
2 large eggs
1 teaspoon cinnamon
1/2 cup milk
Mix well. Spread in a greased 1 inch cookie sheet. Bake at 350 for 20 minutes. Prepare frosting 5 minutes after placing cake in oven.
Frosting:
6 tablespoons milk
1 stick margarine
3 tablespoons cocoa
Cook on low heat. DO NOT BOIL.
Add:
1 box of powdered sugar
1 teaspoon vanilla
1/2 cup chopped nuts
Spread on cake while warm.
1 cup water
6 tbsp cocoa
~Cook the above until it is well mixed. Let cool. Then add the cooled mixture to the following:
2 cups self rising flour
2 cups sugar
1 teaspoon vanilla
2 large eggs
1 teaspoon cinnamon
1/2 cup milk
Mix well. Spread in a greased 1 inch cookie sheet. Bake at 350 for 20 minutes. Prepare frosting 5 minutes after placing cake in oven.
Frosting:
6 tablespoons milk
1 stick margarine
3 tablespoons cocoa
Cook on low heat. DO NOT BOIL.
Add:
1 box of powdered sugar
1 teaspoon vanilla
1/2 cup chopped nuts
Spread on cake while warm.
Tuesday, May 15, 2007
Mom's Famous Cheese Potato Soup
This is a recipe my mother had. She used to make this alot. This is the best potato soup I have ever had. And now like my mother, I also make alot of this at home for my family.
3 cups potatoes(I use red)
2 cups water
1/2 cup of carrots (chopped)
1/2 cup of onions (minced)
1 tsp. parsley
1 chicken bullion cube
1/2 tsp. salt
pepper to taste
Combine, cover and simmer for 15 minutes.
Add:
1 1/2 cups of milk
1-2 Tbls. of flour
1/2 cup of butter
1/2 pound of velvetta cheese(cubed)
Stir slowly for 10 minutes
This is a great soup to have bread sticks with to dunk into the broth.
3 cups potatoes(I use red)
2 cups water
1/2 cup of carrots (chopped)
1/2 cup of onions (minced)
1 tsp. parsley
1 chicken bullion cube
1/2 tsp. salt
pepper to taste
Combine, cover and simmer for 15 minutes.
Add:
1 1/2 cups of milk
1-2 Tbls. of flour
1/2 cup of butter
1/2 pound of velvetta cheese(cubed)
Stir slowly for 10 minutes
This is a great soup to have bread sticks with to dunk into the broth.
Hummous
This recipe was from a friend I worked with. He used to bring it every time we had a party.
2 Can of garbanzo beans
2 Cloves of garlic (minced)
1 lemon
1 16 oz jar of tahini(you can get this at Meijers now or a health food store)
1 Tsp. curry powder(hot or mild)
1 Tsp olive oil(more if you like it oily or runnier)
Take garbanzo beans and put in blender and puree them,
Add minced garlic
juice of 1 lemon
Jar of tahini
Blend in blender well
Add curry powder and olive oil mix again until smooth and enjoy!
I use pita bread to dip with. But the best bread to use you can buy at a middle eastern store. It is home made. If you ask someone they should know what you are talking about. That is the bread that they eat at all meals.
2 Can of garbanzo beans
2 Cloves of garlic (minced)
1 lemon
1 16 oz jar of tahini(you can get this at Meijers now or a health food store)
1 Tsp. curry powder(hot or mild)
1 Tsp olive oil(more if you like it oily or runnier)
Take garbanzo beans and put in blender and puree them,
Add minced garlic
juice of 1 lemon
Jar of tahini
Blend in blender well
Add curry powder and olive oil mix again until smooth and enjoy!
I use pita bread to dip with. But the best bread to use you can buy at a middle eastern store. It is home made. If you ask someone they should know what you are talking about. That is the bread that they eat at all meals.
Yum Yum Cake
This recipe is delicious, I got this from a babysitter I had for my daughter Ashley.
1 Pkg. of Pineapple (Yellow Cake Mix)
1 Cup Coconut
1 3/4 oz. pineapple instant pudding
(I still have never found this so I use vanilla then
add some of the juice from the crushed pineapple)
1 Cup Marchino Cherries (cut in half)
1 Cup Walnuts (chopped)
1 8oz. Cream Cheese
1 Lg. Can Crushed Pineapple(drained)
1 X-lg. Cool Whip
Mix cake to directions on the box.
Pour into 10 x 15 sheet cake pan
Bake 350 degrees for 20 minutes.
Cool Cake completely.
Mix pudding with 2 cups of milk and cream cheese. When cake is cooled spread this mixture on. Then take cool whip spread over pudding mixture, then layer with coconut, walnuts and cherries.
This Cake must be refridgerated!!!
Enjoy!! This cake is YUMMY!
1 Pkg. of Pineapple (Yellow Cake Mix)
1 Cup Coconut
1 3/4 oz. pineapple instant pudding
(I still have never found this so I use vanilla then
add some of the juice from the crushed pineapple)
1 Cup Marchino Cherries (cut in half)
1 Cup Walnuts (chopped)
1 8oz. Cream Cheese
1 Lg. Can Crushed Pineapple(drained)
1 X-lg. Cool Whip
Mix cake to directions on the box.
Pour into 10 x 15 sheet cake pan
Bake 350 degrees for 20 minutes.
Cool Cake completely.
Mix pudding with 2 cups of milk and cream cheese. When cake is cooled spread this mixture on. Then take cool whip spread over pudding mixture, then layer with coconut, walnuts and cherries.
This Cake must be refridgerated!!!
Enjoy!! This cake is YUMMY!
Triple Chocolate Cake
This cake I had at a graduation party last year and I have never tasted such a good cake that has no frosting. This is one of my favorites
1 Chocolate Cake Mix
12 oz. chocolate chips
14-serving size chocolate instant pudding
1 3/4 cups milk
2 eggs
Combine everything except chocolate chips, mix well
Now fold in chocolate chips
Bake at 350 degrees 45 to 55 minutes
I use a bundt cake pan
Cool 15 minutes sprinkle with powdered sugar
This recipe will for sure help you when you are craving chocolate. It is a very moist cake and actually kids love it even without frosting.
1 Chocolate Cake Mix
12 oz. chocolate chips
14-serving size chocolate instant pudding
1 3/4 cups milk
2 eggs
Combine everything except chocolate chips, mix well
Now fold in chocolate chips
Bake at 350 degrees 45 to 55 minutes
I use a bundt cake pan
Cool 15 minutes sprinkle with powdered sugar
This recipe will for sure help you when you are craving chocolate. It is a very moist cake and actually kids love it even without frosting.
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