Here are a couple for summertime recipes Angela... No Bake Cookies - 2 C sugar 1/3 C cocoa pinch salt 1/2 C milk 1 stick butter Stir constantly over medium heat until bubbles. 5 minutes on boil till reach soft ball stage. Add 1/2 C peanut butter 3 C oats 1 tsp vanilla Mix well and drop onto waxed paper and let cool Fruit Salsa - 2 Roma tomatoes diced (seeded) 1 quart strawberries diced 1 small (red, yellow or orange) pepper diced 1 bunch of green onions diced (with greens) 1 head of roasted garlic - or 2 cloves fresh minced 1 T chili pepper and 1 T cumen 1 Vadallia onion diced 2 T Agave (or can use brown sugar) 2 T olive oil 1 fresh lemon squeezed for juice Mix well and serve with chips (or a spoon!) Caramel Dip - 1 - 8 oz cream cheese (room temp softened) 3/4 C packed brown sugar 1/4 C granulated sugar 1 tsp vanilla Mix well till creamy and serve with fruit Mexican Lasagna - 6 tortilla large shells (flour or corn) 1 can of chili style beans (or Mexi beans if can find) 2/3 C chopped chili peppers (or can use small can) 1 pound of ground round (or can use turkey) browned with your favorite taco seasoning mix and add 1 medium diced onion 2 lbs of shredded cheddar or mexi mix cheese Place 3 tortilla shells on bottom of a casserole dish O O and then cut one in half and place each in middle/sides of the other 2 Mix browned meat/onion with chilis and beans . Layer 1/2 over bottom top with half of the cheese. Add another layer of shells, meat mixture and cheese. Bake 30 minutes at 325 No cook fruit jam (can use pretty much any fruit) - 4 cups (apx 2 quarts) fresh fruit cleaned and slightly crushed 2 1/2 C sugar 1 box Sure-Jell fruit pectin Combine pectin with 1/2 C of the sugar. Gradually add the pectin mixture to fruit stirring vigorously. Set aside for 30 minutes, occasionally stirring. Stir in remaining sugar until dissolved. Ladle quickly into containers that have been cleaned, filing up to 1/2 inch of top. Cover at once with tight lids (can be glass jars or plastic Tupperware style) Let stand at room temperature for 8 hours then refrigerate. Yields about 6 8oz containers.
Posted on: Thu, 10 Jul 2014 12:40:02 +0000
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