Restaurant Style Salsa

This is a winner in my house with a husband who is picky about his salsa!

Ingredients
28 oz can whole tomatoes peeled with juice
2 10 oz cans Rotel diced tomatoes with green chilies
1/4 C chopped onion
1 clove garlic, chopped
1 Jalapeno, quartered and sliced thin
1/2 C cilantro
Juice from 1/2 a fresh lime
1/4 tsp salt
1/4 tsp granulated sugar
1/4 tsp ground cumin







Directions
1. Add all ingredients to a food processor or blender.
2. Pulse until you get desired consistency.
3. Put in the fridge for at least an hour.
4. Serve with chips.

*for milder salsa: remove the seeds from the jalapeno.

Zupas Honey Bacon Club

Disclaimer: I have made this with regular white bread and not the actual ciabatta buns that Zupa uses.

Ingredients
Ciabatta buns or bread of your choice
Ham
Provalone cheese
Tomatoes
Honey mustard
Cooked bacon





Directions
1. Spread honey mustard on your bread.
2. Add ham, provalone, tomatoes and bacon to the sandwhich.
3. Spray your panini maker (I used a George Forman) with nonstick coooking spray.
4. Add your sandwhich and cook until nice and brown or cheese is melted.

Roasted Garlic Potato Soup

Perfect for a cold wintry day! Put this in bread bowls, I can only imagine it would be superb.

Ingredients
5 whole garlic heads
2 bacon slices, diced
1 C diced onion
1 C diced carrot
2 garlic cloves, minced
6 C diced potatoes
4 C low salt chicken broth
1/2 tsp salt
1/2 tsp pepper
1 bay leaf
1 C milk
                                                                                    1/4 C chopped parsley

Directions
1. Remove white papery skin from each garlic head. Do not peel or sperate cloves.
2. Wrap each head seperately in tin foil and bake at 350 degrees for one hour.
3. Cool for ten minutes and squeeze to extract 1/4 C garlic pulp. Discard the skins.
4. Cook bacon in large saucepan until crisp.
5. Add onion, carrot and minced garlic and saute for 5 minutes.
6. Add potato, broth, salt and pepper, and bay leaf.
7. Bring to a boil, cover and reduce heat and simmer for 20 minutes or utnil potato is tender.
8. Remove bay leave.
9. Combine garlic pulp with 2 cups potato mixture in a blender or food processor until smooth.
10. Return Puree to pan, stir in mild and cook over lowe heat until thoroughly heated.
11. Remove from heat and stir in parsley.
*I added about a 1/2-1 C of cheddar cheese because I love cheese!

Baked S'mores

These are a hit! They are super easy and very yummy!

Ingredients

1/2 C Butter room temperature
1/4 C Brown Sugar
1/2 C Sugar
1 Lg egg
1 tsp vanilla extract
1 1/3 C flour
3/4 C graham cracker crumbs (7 whole crackers)
1 tsp baking powder
1/4 tsp salt
2 supersized (5 oz each) chocolate bars (ie hersheys)
1 1/2 C marshmallow creme/fluff

Directions
1. In a large bowl cream together the butter and both sugars. Beat in the egg and the vanilla.
2. In a small bowl whisk te flour, graham crumbs, baking powder and salt. Add to butter mixture.
3. Mix at low speed until combined.
4. Divide dough in half and press half of dough into an even layer on the bottom of an 8x8 prepared pan.
5. Between wax paper or in a gallon sized ziplock bag, roll out the remainder of the dough. to fit in the pan.
6. place chocolate bars over the dough. They should fit next to each other, break the chocolate only if you need to.
7. spread marshmallow fluff on top of chocolate.
8. Place remaining rolled dough on top.
9. Place in oven and bake at 350 degrees for 30 to 35 minutes utnil lightly brown. Cool before cutting into the bars.

Easy Chicken Pot Pie

I love easy recipes. This one is easy and it gets a few veggies in the mix as well! Don't be afraid of all the steps, it is just broken down to make it easier.

Ingredients:

4 Tbsp. Margarine

4 Tbsp. Flour

2 C Milk

2 C Chicken Broth

2 1/2 C cooked chicken (4-5 chicken breasts)

12 oz frozen peas

1 1/2 C carrots, diced

4 medium potatoes peeled and diced

Salt and pepper to taste

1 can refrigerator biscuits

Directions:

-Heat oven to temperature on biscuits packaging.

-Chop potatoes and carrots, cover with water and bring to a boil until soft. Drain.

-In a seperate pan melt the margarine, mix in the flour until it makes a ball. Add in the milk and the chicken broth and keep stirring until it becomes thick.

-Add the potatoes, carrots, chicken and peas into the above mixture. Bring to a boil.

-Pour into a 9x13 inch pan. Cover.

- Cook for 10-15 minutes or until it is continously bubbling.

-Add biscuits to the top and cover again. Cook according to the biscuits packaging.

(I had the biscuits on top, they were fine to eat immediately but for left overs they would be soggy. I would suggest cooking the biscuits seperately).