Another Great Christmas Cookie

I was able to whip these up in about 20 minutes or so, and get them chilling in the fridge. The thing that takes the longest is melting the chocolate for dipping and letting them harden back up in the fridge again. Other than that, easy-peasy! :)

PEANUT BUTTER BALLS

INGREDIENTS:
2 C. Creamy Peanut Butter
3 C. Rice Krispies
3 C. Powdered Sugar
1/4 C. Butter; melted
3 Pkgs. Chocolate Chips; melted

Mix together all except the Chocolate Chips. Shape into balls and refrigerate to firm up. Melt Chocolate and dip each ball. Place on wax paper covered cookie sheets in the fridge to harden chocolate. Store in airtight container in the fridge. (I also have these in my freezer right now.)

I'm looking forward to breaking out all of the treats and making cookie platters this year. I have a few more items left to bake, as I do so I will post the recipes!

A Girl & Her Kitchen!

It's that time of year again. The time when I start to bake for Christmas! I LOVE this time of year, but each time I start on a new task I have to ask myself why I love it so much! I love to see all of the lights and trees, I love to shop for my loved ones, and I love to bake. I often give away a lot of baked goods as presents, and this year will be no different.

Almost all of my Christmas shopping is done and wrapped beneath my glowing Christmas Tree! I admire them all each night when I'm in my living room. There's something about the magic and wonder of Christmas. I love the Christmas story about Christ's birth, and I especially LOVE the wonderment in my 4-year-old Sunday Schools kiddos eyes when we talked about this yesterday!

This weekend I spent Saturday baking and making Rock Candy. Ten different flavors of Rock Candy to be exact! And WOW was that very time consuming, but of so worth the rewards. I also made my Mom and Bro dinner on Saturday night, which turned out very good. I will share that recipe in my next post.

In this post I am going to share my recipe for the Cookie Dough Truffles I made. :)

COOKIE DOUGH TRUFFLES

INGREDIENTS:
1/2 C. Butter; softened
3/4 C. Brown Sugar
1 tsp. Vanilla
2 C. Flour
1 (14 oz.) Can Sweetened Condensed Milk
1/2 C. Mini Chocolate Chips (I probably used closer to 1 C.)
1 1/2 lbs. Chocolate Bark; melted

In a large bowl, cream Butter & Brown Sugar until creamy. Add Vanilla. Gradually beat in Flour & add Sweetened Condensed Milk. Add Chocolate Chips; mix well. Shape into 1-inch balls and place on waxed paper covered cookie sheets. Chill for 2 hours. Melt Chocolate Bark in Double Boiler and dip Cookie Balls. Place back on cookie sheets and chill until set. Store in fridge. (I have mine in the freezer. They freeze very well.)

These are a favorite of mine, and are so easy to make.

It's FALL--Time For ALL Things Pumpkin!!!!!!

I LOVE Fall, it's my favorite season! I love all the changing colors and the cooler temperatures...although right now in Michigan it is very cold and feels more like Winter than Fall, and to be honest, I'm feeling a little jipped. It rained for three straight days this week, was sunny yesterday and has been rainy and cold all day again today! Needless to say, I am sick of the rain!

But, on a happier note I found this recipe while trolling the internet and decided that this morning was the perfect time to make them. I'm not sure where I get my love for all things Pumpkin related, because it's sure not from my Mother. When I told her about these brownies...she told me that they didn't sound good and they shouldn't be called brownies...because brownies should only be made of chocolate! The bro had the same response. Hmmph! ;-)

PUMPKIN BROWNIES

INGREDIENTS:
1 C. Butter; softened
2 C. Sugar
2 tsp. Cinnamon
2 Eggs
1 C. Pumpkin Puree
2 tsp. Vanilla
1 1/2 C. Flour

Preheat the oven to 350. Spray a 9x13 pan with Non-stick Cooking Spray. Cream the Butter and Sugar. Add Cinnamon, Eggs, Pumpkin and Vanilla; mix well. Stir in the Flour. Pour into pan and bake for 30-40 minutes; or until toothpick inserted in center comes out clean. (I will probably add chocolate chips the next time I make them. They are delicious, but I think that chocolate chips will add to the greatness!) 

Give them a try! I would love to know what you think of them too! :-)

The BEST Cheeseball I've Ever Tasted

I hope that you all had a wonderful Labor Day Weekend! Mine was packed to the max, but just the way I like it. Went to a surprise birthday party for a friend, painted with my Dad, family time on Sunday, went to the lake for a while on Monday with friends (even though it was quite chilly here in Michigan to be on the lake), showed my new place to my Gramma, and spent more time with family last night. All in all, a GREAT weekend!!!! I even managed to get a little sun, which is great for this white girl! :)

While I was over at the woman who I call my step-momma's house she told me about a recipe for a Pineapple Cheeseball that she wanted to try. Well, me, being a lover of pineapple decided that I must try to find a recipe for this as well. I succeeded, and the results were out of this world!

So, now I must share this with all of you!

PINEAPPLE CHEESEBALL

INGREDIENTS:

2 Pkgs. Cream Cheese; softened

1 Small Can Crushed Pineapple; well drained
2-3 Tbsp. Powdered Sugar
2 Tbsp. Green Onion (optional)
4 Tbsp. Chopped Ham (I used deli ham)
1 C. Chopped Pecans

 Combine all ingredients except for Pecans. Mash into a ball (I placed it in plastic wrap and put in fridge for a while). Roll in pecans. Serve with crackers of choice.

An Easy, Tasty Treat!

I was trolling through Pinterest today at work during some down time and I came across this recipe. I knew that I had everything in the house for it, so I decided to give it a try. I sneaked a little off of the spatula and can tell you that it's pretty tasty. :)

PEANUT BUTTER & HONEY OAT BARS

INGREDIENTS:
1 C. Peanut Butter
1 C. Honey
3 C. Old Fashioned Oats

Melt the Peanut Butter and Honey together in a pot on the stove-top. Mix in the Old Fashioned Oats. Press into an 8x8 greased square pan. Cover and let harden overnight.

Unbelievably easy! Can't wait to have one for breakfast tomorrow before work. Give them a try and let me know what you think of them!

A Sweet Treat That's Sure To Make You Smile! :-)

In honor of my Momma being in town, and the fact that we both LOVE all things Pineapple related, when I found this recipe I knew that I was going to have to make it this weekend. It hasn't disappointed!

PINEAPPLE PECAN CAKE WITH CREAM CHEESE FROSTING

INGREDIENTS:
2 C. Flour
2 C. Sugar
2 tsp. Baking Soda
2 Eggs
20 oz. Crushed Pineapple with Juice
1/2 C. Chopped Pecans

ICING:
1 Stick Butter; softened
8 oz. Cream Cheese; softened
2 C. Powdered Sugar
1 Tbsp. Vanilla

Heat the oven to 350. Spray a 9x13 pan with Cooking Spray. Cake: Mix the dry ingredients together. Add in the Eggs, Pineapple with the Juice and the Pecans. Stir just until moistened. Pour into baking dish and bake for about 35 minutes, or until a toothpick comes out clean. Cool completely. Icing: Combine the Cream Cheese, Butter, Powdered Sugar and Vanilla together. Beat until smooth. Frost the cake with all of the icing. Refrigerate. 

This is DELICIOUS!!!! It reminds me of the Pineapple Bars that we used to get from the Amish Store when my parents lived up North. So addicting! The only thing that I'm going to change is that next time I'm going to add more Crushed Pineapple and probably a little more of the dry ingredients to balance out the extra juice. But, it is delicious just the way that it is as well. I just love pineapple that much!!!

I hope that you'll make this one as well.

A Cool Treat!

I've been in a baking/cooking mood recently...which is a really good thing. I have the meals for the rest of the week planned out and I can't wait to make them all and to share the recipes with all of you!

I made these last night while I was cleaning the house and doing other things. I like to stay busy!

PEANUT BUTTER BARS

INGREDIENTS:

1 C. Butter, melted 

2 C. Graham Cracker Crumbs

2 C. Powdered Sugar

1½ C. Peanut Butter

 

Peanut Butter Bar Chocolate Topping

• ¼ C. Peanut Butter
• 2 C. Chocolate Chips

Instructions

1. Combine first four ingredients in a large mixing bowl until well-combined and smooth. Spread evenly into a 9×13 baking dish.
2. Combine ingredients for the peanut butter bar chocolate topping in a medium glass bowl. Melt in the microwave for 1 minute at a time on 80% power. Remove from the microwave and stir until smooth. Spread on top of the peanut butter bar base and place in the freezer for 15 minutes.
3. Remove from the freezer and cut into individual bars

A Perfect Summer Treat

I had blueberries in my freezer from when I bought them on sale and I decided to use them this weekend to make this wonderful treat. Another "Pin Win", thanks Pinterest!!!

This really is a dessert that is best ice cold.

BLUEBERRY CREAM PIE

INGREDIENTS:

• 3 Cups Blueberries
• 1 Cup Heavy Cream
• 2/3 Cup Sugar
• 4 Tablespoons All-Purpose Flour
• 1/4 teaspoon Salt
• 1 Tablespoon Orange Zest (or Lemon)
• 1 Pastry Pie Crust (homemade or store-bought)

Instructions

1. 400* oven.
2. Pour Blueberries into unbaked Pie Crust.
3. Whisk together Heavy Cream, Sugar, Flour, Salt, and Orange Zest.
4. Pour over Blueberries.
5. Bake 35-42 minutes or until a light golden brown on the top.
6. Cool.
7. Store in refrigerator. Best when eaten chilled.

***NOTE*** It does tend to be a little liquidy...so next time I will bake for a bit longer to see if that helps. But it's still good in it's current state. :)

A Delicious Summer Salad Idea!

Hello again! Sorry that I've been MIA for so long again, it's been a busy summer thus far. Most recently was my cousin V's wedding, which was absolutely beautiful, and I had so much fun at. And now gearing up for my cousin C's wedding in September. But fitting in a little 4th of July fun with some of my Best Friends in the BC area, first!!!!

The recipe that I want to share with you is one that I have to give credit to Panera Bread for! :) My Mom is in town (so is Dad now), as the bro and my Dad had a fun-filled two days. Thursday was golfing on an outing through my Dad's school and another going to see a Detroit Tigers game yesterday. So, Mom came to spend some time with me before they came home today! We went out and ran errands last night & decided that we would stop at Panera last night for supper. We both ordered the Pick 2 and with our 1/2 of a sandwich had the BEST salad ever. I want to share that recipe with you now!

SUMMER BERRY CHICKEN PECAN SALAD

INGREDIENTS: 
Strawberries; quartered
Pineapple; sliced very thin
Blueberries
Mandarin Oranges
2 Chicken Breasts; cooked and thinly sliced.
Pecans
Romaine Lettuce Hearts
Lite Poppyseed Dressing

Place a small amount of Lettuce in the bottom of a salad bowl. Top with remaining ingredients; mix and enjoy. 

It was oh so refreshing on a very warm night! Give it a try, and I would love to know what you think of it!

A Summertime Treat!

Hello All! I've been MIA for a while, and I've really been meaning to post. So, today I shall do just that! It's a blustery, overcast day here in Michigan. It looks like it's going to rain, and I'm really missing the warmer temps of earlier this week. This weather has, however, given me a reason to be in my kitchen and also to start the Spring cleaning process on my house! I have a list of things that I'd like to accomplish this week, and I've been able to cross a few of them off today! :) Always a great feeling.

I made these cute little treats today since the bro and I will be going over to some of our very good friends house tonight to watch their kiddos and then hang out with them when they return! It's always nice to try something and the kids LOVE when Aunt Melissa brings them something. Can't wait to see what they think!

S'MORES CUPS

Here's a BEFORE picture:

 INGREDIENTS: (I doubled my recipe. The one below is for a single batch)
1 C. Graham Cracker Crumbs (I used the ones the Keebler has so kindly put in a box)
1/4 C. Powdered Sugar
6 Tbsp. Butter; melted
4 Hershey Candy Bars; divided
12 Large Marshmallows

Preheat the oven to 350. Spray a 24-well mini-muffin pan. Mix the Graham Cracker Crumbs, Powdered Sugar and Butter together in a large bowl. Scoop a scant amount into each muffin well. Use a Tart Shaper to press crumbs into well and form a shallow cup. Bake for 4-5 minutes or until edges of crusts are bubbling. Remove from the oven and place 1 rectangle of candy bar on top of each shallow cup. Use a kitchen shears run under cold water and cut each Marshmallow in half. Place each half, cut side down on top of each candy bar piece. Place back in the oven and bake for 1-2 minutes. Remove and let cool in pan for 15 minutes. Remove to cooling rack. In a microwave safe bowl, melt the remaining Hershey Candy Bar pieces, until smooth. Dip each S'more Cup into the chocolate and return to cooling rack. Allow to cool for 40 minutes to 1 hour before serving. 

Here is my after picture:

They're so cute! I can't wait to try one. Even for this Non-Chocolate Loving girl they sound so good! It only took about 30 minutes to make these as well. Give them a try!!!

Something Scrumptious!

The bro wasn't feeling so well last weekend and as a result he missed out on some yummy foods while the parents were here. He requested that I make something this week, and being the nice sister that I am I decided that I would.

I made these oh so delicious brownies from scratch last night. They are AMAZING!!!! Very rich, but amazing none-the-less! Also very easy to make, which is a huge bonus!

MARSHMALLOW BROWNIES

Before the rest of the baking and Chocolate Frosting

INGREDIENTS:

1 C. Butter

2 C. Sugar

1/3 C. Cocoa

4 Eggs

1 1/2 C. Flour

1 tsp. Salt

2 tsp. Vanilla

1 Bag Mini Marshmallows

Preheat the oven to 350. Soften the Butter and blend in the Sugar and Cocoa. Beat together and add the Eggs one at a time. Add Flour, Salt and Vanilla until evenly mixed.

Spread on a large (10x15x1 inch) greased cookie sheet. Bake for 25 minutes. Remove from the oven and cover the entire top with the 1 bag of Marshmallows. Return to the oven for 3 minutes; until soft and puffy. Remove from the oven and cool completely.

CHOCOLATE FROSTING:

1 Stick Butter; softened

1/4 C. Milk

1-2 tsp. Vanilla

3 Tbsp. Cocoa

2-3 C. Powdered Sugar

Mix all ingredients together with a mixer until smooth. Add more Powdered Sugar or Milk until you reach your desired consistency. Spread on top of cooled brownies. Store in the refrigerator.

I'm not a chocolate fan...GASP, I know, what's wrong with me? I assure you that nothing is wrong with me! :) I do eat chocolate occasionally, and I did try one of these last night and I can tell you that they are so good. The bro took some to work with him and I'm sure that everyone there was thankful that he shared! 

What can you do in an hour?

I know what I can do! Make homemade Cinnamon Rolls! One of my friends had pinned this recipe on Pinterest yesterday, and when I saw it I knew that I had to try them since we were going to be having Chili for supper last night! :) She was a little skeptical of Cinnamon Rolls that only took an hour to make. Well, I'm here to tell you that they turned out great and seriously, they only did take an hour to make!

1-HOUR CINNAMON ROLLS

INGREDIENTS:

Mix and let sit for 15 minutes:

3 1/2 c. warm water

3/4 c. sugar

1/2 c. oil

6 T. yeast (4 1/2 Saf-Instant)

Then add:

1 T. salt

3 eggs

10 1/2 c. flour

Mix together for 10 minutes, then sit for 10 minutes. Oil cupboard, dump out dough. Divide in half. Roll one half out into rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. Roll up tight, but not too tight. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400.

Cinnamon-Sugar

1c. sugar

1 T. cinnamon

 

Frosting

1 cube butter

2 dashes salt

2 t. vanilla

6 c. powdered sugar

milk

***NOTE*** I halved this recipe so that it would only make 12 rolls. Otherwise it will make 24.

The bro really enjoyed them, and I put some away in the freezer for another day! 

I Think I Have A New Dangerous Favorite!

Oh Pinterest why must you tempt me so? I have an obsession with ALL things Pumpkin, and today I tried a new recipe and it has just added to my obsession! I also like Molasses Cookies...so when I found a recipe that combined them, I HAD to try them! Ooooooh-Weeee, let me just tell you how DELICIOUS these cookies are! There are soft, and a little cakey but still very much a cookie! I will definitely have to make them again.

PUMPKIN MOLASSES COOKIES:

INGREDIENTS:
2 1/3 C. Flour
2 tsp. Baking Soda
1/2 tsp. Salt
1 Tbsp. Pumpkin Pie Spice
1/4 tsp. Black Pepper
8 Tbsp. Butter; at Room Temperature
1 C. Brown Sugar; Packed
1/4 C. Molasses
2/3 C. Pumpkin Puree
1 Large Egg
1/2 C. Sugar for rolling

Whisk together the Flour, Baking Soda, Salt, Pumpkin Pie Spice and Pepper. In a stand mixer with a paddle attachment, beat the Butter on medium speed until creamy and smooth. Add the Brown Sugar, Molasses, and Pumpkin Puree; beat for 2 minutes, scraping down the sides. Add the Egg and beat for 1 more minute. Reduce the mixer speed to low and add the dry ingredients; mixing until the flour and spices disappear. If flour remains in the bottom of the bowl, mix by hand to avoid overbeating. The dough will be very soft. Divide the dough in half and wrap each piece in plastic wrap. Freeze for at least 30 minutes, or refrigerate for  at least 1 hour (I refrigerated for about 3 hours). Preheat oven to 350 and line a baking sheet with parchment paper. Put the Sugar in a small bowl. Working with one packet of dough at a time, divide it into 12 pieces. Roll each piece into a ball and roll in the bowl of Sugar to coat. Use the bottom of a glass to flatten each cookie to 1/2 to 1/4 inch thick. Bake for 12-14 minutes. Allow to cool for a few minutes on cookie sheet before transferring to cooling rack.

These are just the perfect blend of pumpkin and spices. Beware you WILL be addicted! :) ENJOY!

A Scrumptious Treat!

So, I ask, is there anyone out there that doesn't LOVE caramel? I could eat it day and night...sure my hips and backside really don't need for me to do that, but I really could if forced to. You really wouldn't be forcing me though! haha I came across this recipe from another blog that I follow: StrawBerry Cake and thought that I just HAD to give it a try!

The bro, J. is not such a big fan of popcorn and asked me if I thought I could do some roasted almonds with this. I told him that I would give it a try! They look like they turned out pretty well, but I only had them in the oven for 30 of the 45 minutes in this recipe.

CARAMEL CORN

18-20 cups Popped Popcorn
2 cups Brown Sugar
1/2 cup Corn Syrup (light or dark)
1 cup Butter
1/2 teaspoon Salt
1 teaspoon Baking Soda

Preheat oven to 250 degrees.

1. Pop popcorn place in large roasting pan.  (I pop my popcorn the old fashioned way with an air popper or on the stove top, I have never used microwave popcorn for this recipe.)

2. In medium sauce pan place butter, brown sugar, corn syrup, and salt.  Cook until butter melts and starts to boil.  Give caramel a good whisk to get all the lumps out.  Let boil for 1-2 minutes.

3. Remove caramel from heat, add 1 teaspoon baking soda and stir, stir, stir, until caramel foams up, almost to top of pan.  

4. Pour warm caramel over popcorn, fold slightly.  Bake in preheated, 250 degree, oven for 15 minutes.  Remove from oven and stir around, try to bring the caramel from bottom of pan up over popcorn.  Return pan to oven and repeat this last step 2 more times.  Total time baked 45 minutes.
5. Cover counter top with parchment paper.  Remove Caramel Corn from oven and dump on to paper try to break up any large lumps of Caramel Corn.

Try not to just sit at the table or the counter and eat it all in one sitting/standing!!! It is THAT good! I only used about 2 1/2 Cups of Popcorn so that I wouldn't have a TON of this in the house!

The PERFECT Spring Supper

I was so excited to see the sunshine here again today, not so excited about the cooler temperatures! I really think that Spring might finally have sprung in the GR Michigan area!!!! YAY!!!!

Since it has been so nice, I decided that there was no better time to break the good ol' grill out and put it to use. I found the recipe I made for supper tonight on the Pioneer's Woman's site, boy can that lady cook! I have to say that anything that used FRESH Pineapple is alright in my book! YUM

GRILLED CHICKEN & PINEAPPLE QUESADILLA'S

Here's what you need:

INGREDIENTS:

8 whole Flour Tortillas
Butter Or Margarine
2 C. Pineapple, Sliced; Grilled
3 Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
3 C. Monterey Jack Cheese, Grated
Cilantro
6 Tbsp. Barbecue Sauce

This is what I used to peel and slice my Pineapple. It's a wonderful tool called a Pineapple Wedger from The Pampered Chef! You just hack off the top and bottom of your pineapple and then this handy-dandy tool does the rest!

It cuts it in half/cores it. All I had to do was cut it up into chunks!

Here it is on the grill:



(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
Sprinkle with salt and pepper and Spice of your choice. Grill until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)
Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, and pico de gallo. (I made my own!)

Browning/melting the cheese:

And here's the finished product:

These were really simple and easy, and so good! I used a Smoky Barbecue Rub on the chicken before it was grilled and then the bro brushed on some Sweet Baby Rays!

I hope that you will give these a try! Enjoy!

Who Doesn't Like A Little Salsa????

At our house we love salsa! Not the chunky, tomatoey version you can buy at the store...Although I do use that in some of my recipes. But, the homemade kind! I think I hear a few of you saying "Ughh" out there! But really I have some very simple, easy recipes to share with you! Most of these are new recipes to me that I was turned on to...most of them are Pampered Chef recipes, and thus very simple, fast and easy...Not to mention LOW COST!!!!

Today the brother asked me if I would make him some salsa, and since he is not feeling the greatest I was happy to oblige. I asked him what kind he would like and he replied with this:

CHUNKY ARTICHOKE SALSA:

Here are the items you will need:

**NOTE** You will also need 2 Large Roma Tomatoes

INGREDIENTS:
1 (6.5 oz.) Jar Marinated Artichoke Hearts; undrained
1/4 C. Pitted Olives; drained
2 Tbsp. Onion; chopped (You may use any type of onion you would like. I normally use red, but had yellow in the house)
2 Large Plum Tomatoes (Roma)
1/2 tsp. Garlic
1 tsp. Basil (or 2 Tbsp. Fresh Basil; snipped)
Salt & Pepper to Taste

Drain the marinade from artichokes into bowl; reserve. Chop the artichokes (using a Food Chopper or Food Processor if you have one, if using a Food Processor leave liquid with artichokes). Chop artichokes, olives and onion. Dice the tomatoes (If using a Food Processor add them to mixture and pulse until chopped). Place all into a bowl and add the garlic, basil, salt and pepper and mix together.

Here is my salsa from today:

I always put my salsa in the fridge after I make it to let the flavors meld together. It really brings out the taste, but you may serve immediately as well and it is still FABULOUS!

I have a few more recipes to share with you as well!

APPLE BERRY SALSA WITH CINNAMON CHIPS

INGREDIENTS:

CINNAMON CHIPS:
4 7-inch Flour Tortillas
1 Tbsp. Sugar
1/2 tsp. Cinnamon

Heat oven to 400. Lightly spray tortillas with water. Mix the cinnamon and sugar together and sprinkle over tortillas. Cut tortillas using a pizza cutter into 8 wedges and bake in the oven for 8-10 minutes; until lightly browned and crispy.

APPLE BERRY SALSA:
2 Medium Granny Smith Apples
1 C. Strawberries
1 Kiwi
1 Small Orange
2 Tbsp. Brown Sugar; packed
2 Tbsp. Apple Jelly

Peel and slice the apples. Chop the apples into pieces (with a Food Chopper or in a Food Processor). Chop the strawberries and Kiwi (again with Food Chopper or put into Food Processor with the apples). Zest the orange and then juice the orange. Add the zest, juice, brown sugar and apple jelly to the fruit mixture and stir together. Serve with Cinnamon Chips.

CUCUMBER MANGO SALSA

INGREDIENTS:
1 Jalapeno Pepper; seeded
1 1-inch piece of gingeroot peeled (may substitue 1/2 tsp. ground ginger)
1/2 C. Fresh Cilantro; chopped
2 Cucumbers
2 Mangos; peeled
1 C. Pomegranate Seeds

Chop the jalapeno, ginger root and cilantro. Peel the cucumbers and remove the seeds. Chop the cucumber and add to the jalapeno mixture. Chop the mango and add to mixture. Transfer to serving bowl and mix in pomegranate seeds.

ROASTED TOMATO SALSA

INGREDIENTS:
12 Plum Tomatoes
1 Tbsp. Olive Oil
1/4 C. Water
1 1/2 tsp. Chili Powder
1 tsp. Salt
2 Garlic Cloves

Heat oven to 450. Line a large baking sheet with Parchment Paper. Cut the tomatoes in half and remove the seeds. Place tomatoes on the bar pan and drizzle with the olive oil, tossing gently to coat. Arrange tomatoes cut side up on baking sheet and bake for 45 minutes or until tomatoes are slightly shriveled. Cool. (If you have a Food Processor, place the tomatoes, water, Chili, Salt and Cloves in it and pulse). Chop tomatoes, garlic and then mix with rest of ingredients.

WATERMELON & PEACH SALSA

INGREDIENTS:
1 Jalapeno Pepper
1/4 C. Fresh Cilantro; chopped
2 C. Watermelon; cubed
2 Small Peaches
1 Lime
1/4 tsp. Salt

Remove seeds from Jalapeno. Chop the Jalapeno and cilantro; set aside in bowl. Dice the watermelon and add to jalapeno mixture. Discard the pits from the peaches, and dice the peaches into fine pieces. Add to the watermelon mixture. Juice the lime over the top, add the salt and mix well.

MANGO CONFETTI SALSA

INGREDIENTS:
1 Large Mango
1/2 Small Jicama
1/3 Orange Bell Pepper
1/3 Red Bell Pepper
1 Jalapeno; stemmed
1/3 Small Red Onion
1 Tbsp. Fresh Lime Juice
1/4 tsp. Salt
1/4 tsp. Chili Lime Rub (You can also use Chili Powder, or Chipotle Rub)

Cut the Mango and remove the skin. Peel the jicama. Dice mango, jicama and bell peppers. Cut the jalapeno in half and dice. (If you have Food Processor put all of these into it and pulse until coarsely chopped), otherwise chop finely. Add lime juice and salt, mix together. Pour into serving bowl and sprinkle with seasoning.

I made this salsa last week and omitted the jicama since I couldn't find one at the grocery store, and it was wonderful! The flavors mix together so well, the longer it sat the better it tasted!

I hope that you will find these recipes easy and helpful and that you will make some salsa for yourself or your family! I have few more recipes if you are interested, just leave me a comment and I will post them!