Yellow Pepper Salsa

I don't love tomatoes...actually I don't even kind of like them. The taste, the smell *ugh* - it all just turns my stomach. Although, I do like everything made from them - tomato soup, salsa, ketchup, etc. Strange I know...one thing I really can't do though is *fresh* salsa...for a long time I didn't even think I liked homemade canned salsa, but I had my auntie Glenda's once and loved it, then a co-workers about 6 years ago (recipe to come), and most recently this beauty - This recipe comes from my friend, Shelley. I am so excited she shared it with me - I honestly polish off a small jar in one sitting. But truthfully there isn't anything *bad* in it, so I don't ever feel guilty - added bonus!

**As a side note....if you wear contacts and have to take them out at some point afterwards, do yourself (and your eyes) a favor and take them out BEFORE you start this. *ouch* and yes, I learned that the hard way.**

2 cups chopped yellow peppers
2 cups chopped peeled tomatoes*
1/2 cup finely chopped red onion
*peppers* see below
2 large garlic cloves, minced
1/4 cup lime juice (I used lemon and it was great)
2 Tbsp white vinegar
1/2 tsp coarse pickling salt
2 Tbsp finely chopped fresh cilantro (*yuck* I do not put this in...I absolutely despite cilantro. lol)

In a larger pot, combine sweet peppers, tomatoe, garlic, onion, hot peppers, lime juice, vinegar, and salt. Bring to a boil over medium-high heat. Reduce heat and boil gently uncovered for 15 minutes, stirring frequently. Stir in cilantro (if you want your salsa ruined. hehe) and cook for 2 minutes. Ladle into hot jars and process for 20 minutes (I don't actually *process* the jars - I make sure lids are clean and put a small ring of water around top of jar and seal tightly. It will *pop* on it's own). Makes about 4 x 250ml jars.

*To peel tomatoes - drop into boiling water until peel begins to crack. Run cold water over them (so your hands don't burn) and peel...skin should come off easily*

*Peppers - **remember to take seeds of jalapenos out or salsa will be hot**
Mild - 3 jalapeno peppers and 1/4 cup green or red pepper (I use red)
Medium - 3 jalapeno peppers and 2 anaheim peppers
Hot - 3 jalapeno peppers, 2 anaheim peppers, and 1 habanero pepper

SERIOUSLY SCRUMPTIOUS RATING: 4 STARS (I say 5, but my husband again wasn't as excited as me...seriously - who asked him anyways. lol)

These make great little gifts at christmas or just because....tie a ribbon around the jar and place on a plate with some tortilla chips - wrap in cellophane if you'd like. So fun!

No time to make cream puffs?

Well, why not try to make the cream puff dessert. This recipe comes from my sister in law....it's a huge family favorite as well as a favorite among our friends - or at least those lucky enough to have had it. LOL It's seriously just a big cream puff *casserole* that is soooo easy and quick. And a perfect end to any meal. It's delicious and full of flavor, but not heavy.

Same recipe as the cream puffs:

1 cup water
1/2 cup butter (or margarine)
1 cup flour
4 eggs

Filling:
1 8oz package cream cheese, softened
3 1/2 cups cold milk
2 packages (small size) instant chocolate pudding mix**

Topping:
1 carton of Cool Whip, thawed (real whipped cream is great too)
1/4 cup chocolate ice cream topping
1/4 cup caramel ice cream topping
1/3 cup chopped almonds (I don't put these on)

In a saucepan over medium heat, bring water and butter to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth. Spread in a greased baking dish (13x9). Bake at 400 for 30-35 minutes or until puffed and golden brown. Cool completely on a wire rack (no you don't take the crust out of the dish...just place the dish on the wire rack - just in case you were wondering).
Meanwhile, in a mixing bowl beat cream cheese, milk, and pudding mix until smooth and slightly thickened. Spread over puff crust and refrigerate for 20 minutes. Then cover with cool whip and drizzle with chocolate and caramel toppings, sprinkling with almonds. Store in fridge until ready to serve.

**Because I don't like chocolate pudding I make this with Vanilla instead and it is DIVINE!!! I drizzle it with just carmel/butterscotch as well. Usually when my husband makes this he does half chocolate and half vanilla (half the filling recipe for each kind). **

SERIOUSLY SCRUMPTIOUS RATING: 5 stars

Cream Puffs...

There is nothing quite like a fresh homemade cream puff (they just don't taste the same the next day). And I love the way my mom makes them. I'll get to the puff part later, but the inside is where it's at! A spoonful of Vanilla instant pudding and one of fresh whipped cream, topped with a drizzle of the most delicious carmel/butterscotch sauce - it's President's choice Gourmet Butterscotch. It's in a glass jar with a red lid....I would have a photo if I could have tracked one down. They are definitely messy but delicious.

For the *puff* part:

1 cup water
1/2 cup butter (I've used margarine even though my recipe says not to use substitutes)
1 cup flour
4 eggs

In a saucepan over medium heat, bring water and butter to a boil. Add flour all at once, stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth. Spoon into balls and place on baking sheet and put in oven at 400....I'd say about 20 minutes, but keep your eye on them. I can't actually remember how long it takes *oops*. Until golden brown though! Let cool....slice and fill shortly before serving.

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

Another Salad Dressing...

I've had this recipe for a while now, but rarely make it which is a real shame. The first time I had it was at a friend's wedding - I'm pretty sure it was the talk of the reception. The salad was soooo good - actually to be completely honest, the whole meal was just awesome. So, here you go:

1 cup olive oil (add at the end slowly while blending)
1/2 cup sugar
1/2 cup Raspberry Vinegar
1 Tbsp poppyseed
1 1/2 tsp dry mustard
1/2 tsp salt (I don't add the salt)
dash of pepper

Blend together all ingredients. For the salad use mixed greens, candied pecans, feta or gongonzala cheese, and 2 pears. Strawberries also work fabulously!

SERIOUSLY SCRUMPTIOUS RATING: 4 STARS (not 5 because my husband wasn't as crazy about it as me...he prefers the orange almond salad dressing found here - also found there is how to sugar/candy the pecans)

Ah Caramel!

My mother's carmel popcorn recipe is the best I have EVER tasted....I don't actually *love* carmel popcorn, or I didn't think I did. But then I realized it was because it's usually hard....but soft and gooey....carmel popcorn is an absolute weakness. Thank heavens she only makes it a few times a year....

2 1/2 cups brown sugar
1/2 cup butter
1 can eagle brand milk
1 cup corn syrup
1/2-1tsp vanilla
sprinkle of salt
4-5 batches of popcorn

Cook first 4 ingredients until almost a soft ball. Add vanilla and salt (my mom salts the popcorn too...I don't though). Pour over popcorn and mix together. OH. MY. WORD. My mom also adds almonds or pecans or something sometimes too, but we always request it without....personal preference I guess :)

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS!!!

**on this note - if you haven't ever tried the popcorn puffs carmel recipe on the back, you MUST!!! It is sooooo good and highly addictive. **

Cream of Mushroom Soup

Yep - from scratch! I LOVE this soup - so does Brent. And I always get excited when I feel like the weather permits a nice hot soup for lunch. I remember the first time I made this soup I had to do it three times before I got it right (I misunderstood part of the recipe and it had disastrous results. LOL).....but boy was it worth it.

You will need:

1 lb mushrooms

1/2 cup butter/margarine

1 tsp lemon juice

1 small onion, sliced

1/2 cup flour

3 1/2 cups chicken broth (liquid)

1 tsp salt (I don't put this in...chicken broth already takes care of the salt in my opinion)

1/4 tsp pepper

1 cup evaporated milk (1 can)

Remove and trim mushroom stems and set aside. Slice caps thinly. Melt butter over medium heat - cook mushrooms and lemon juice until tender, stirring often. Reduce heat to medium low. Remove mushrooms. Cook onions and stems in remaining butter until tender. Blend in flour (sprinkle), add milk and broth and continue stirring until thickened. Blend in blender and return to pan. Add mushrooms (that you set aside before), salt (I don't), and pepper. Do not boil.

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS!!!

Perfect for those rainy or snowy *housebound* days.

here fishy fishy fishy...

I have so much to write about - so there will be quite a few posts as I make the time to update this blog.

Anyways, I decided to *think outside the box* and make fish - yes, this is *outside the box* for me. LOL My sister in law (to be), Sarah is a huge fan of fish so I decided to try her recipe. I just bought a salmon filet (2 pieces) and did one Sarah's way and one my mother in law's way.
(this photo is not mine...it's from http://www.istockphoto.com/)


Sarah's:
lay on tin foil (will be wrapping up in a *pocket* to keep the moisture in)
a couple *dots* of butter (about 1 Tbsp total I'd say)
sliced lemon laid on top (2-3 slices)
And I added a few smooshed garlic cloves too :) and sprinkled a little with pepper

Karenne's (my mother in law):
lay on tin foil (same as Sarah's)
a couple *dots* of butter
sprinkle lemon pepper all over

Bake at 350 for about 20-30 minutes and enjoy. I'm not a fish fan to begin with, so it wasn't to die for....although honestly I want to like it so I do plan to try more recipes. It wasn't bad by any stretch and hopefully I can acquire more of a taste for it. Brent said it was good - he may have even said *great* but it was already so long ago I can't remember exactly!

SERIOUSLY SCRUMPTIOUS RATING: 3 STARS