End of Summer Salsa

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Chop all veggies! In a large bowl, combine the chopped onions, garlic, lime zest & juice, and salt. Stir to mix well and let sit while the rest of the ingredients are chopped. This will soften the bite of the onion and garlic.Add the rest of the ingredients and mix well. Serve immediately or refrigerate until ready to serve.
NOTE: In the photo shown, I didn’t have black beans so I used black eye peas. We didn’t have cilantro, so I used fine diced celery and some of the celery leaves.

Makes 6 cups
Calories: 44 per 1/2 cup

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TEXAS ROADHOUSE HONEY BUTTER

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TEXAS ROADHOUSE HONEY BUTTER
 
This is everyone's favorite bread topping!!!!
Ingredients
  • 1 cup (2 sticks) butter, very softened
  • 1 cup powdered sugar
  • 1 cup honey
  • 2 tsp. cinnamon
Instructions
  1. Add everything in the order listed, whipping well.
Notes
We know to use this on rolls and bread but it also tastes great on:
oatmeal
pancakes
French toast
hot rice cereal
pumpkin bread
zucchini bread

 

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Spicy Peach Salsa

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Spicy Peach Salsa
 
This spicy peach salsa is absolutely gorgeous! The combination of colors creates a beautiful presentation, while the delicious blend of sweet and spicy flavors makes it a wonderful addition to simply prepared fish, chicken or pork dishes. This one is a keeper, for sure! Tip: Soak the red onion in a cup of water for 10-15 minutes before using to reduce its strong flavor and odor. For best results, make this salsa the night before serving so the flavors have a chance to blend. This will also soften the peaches and onion to a nice consistency.
Ingredients
  • 6 fresh peaches, pits removed and cut into small pieces
  • 3 T. fresh lime juice
  • ½ medium shallot, minced
  • 3 T. red onion, cut into small, thin slices
  • 1-2 t. jalapeno peppers, seeds and veins removed, and very finely minced
  • 3 T. fresh cilantro leaves, stems removed and chopped
  • salt and pepper, to taste
Instructions
  1. Combine all ingredients in a glass bowl and stir to combine. (Start with a very small amount of jalapeno pepper and taste before adding more). Season with salt and pepper. Cover with plastic wrap and store in the refrigerator overnight or on the counter at room temperature for at least 30 minutes.
  2. Serve with foil packet citrusy orange roughy or other minimally seasoned fish, chicken or pork recipe. This can also be served in place of regular salsa with tortilla chips.

 

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COMEBACK SAUCE

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COMEBACK SAUCE
 
Here's the sauce that keeps people coming back for more!!!
Ingredients
  • 1 Cup Mayonnaise
  • ¼ Cup Heinz ketchup
  • ¼ Cup Heinz Chili Sauce (not Thai chili sauce)
  • 1 Tsp Dijon Mustard
  • 1 Tsp Onion Powder
  • ½ Tsp Garlic Powder
  • 2 Tsp Worcestershire Sauce
  • 1 Tsp Ground Black Pepper
  • ¼ Tsp Tabasco Sauce
  • 1 Tbsp Lemon Juice
Instructions
  1. Mix all ingredients together and chill for a couple of hours before serving.
  2. Store covered in fridge!
  3. YOU WILL ALWAYS WANT TO HAVE THIS SAUCE IN YOUR FRIDGE - IT'S AMAZING!
Notes
Try Comeback Sauce with;
Onion Rings
Fries
Sweet Potato Fries
Hamburgers
Veggies
Enjoy!

 

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Garlic Dill Pickles

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Garlic Dill Pickles
 
Ingredients
  • 8 lbs small pickling cucumbers
  • 4 Cups water
  • 4 Cups white vinegar
  • ¾ Cup white sugar
  • ½ Cup pickling salt
  • 3 Tbs pickling spice
  • 7 heads of fresh dill
  • 7 cloves garlic (smashed)
Instructions
  1. Place cucumbers in a large pot or bowl and cover with ice and water. Allow to soak for about 2 hours but no more than 8 hours. .
  2. Drain and allow to dry.
  3. Combine water, vinegar, sugar, pickling salt and pickling spice in pot and bring to a boil. Simmer for 15 minutes.
  4. Sterilize jars and lids in boiling water. Place 1 dill head and 1 garlic clove in bottom of jar. Pack cucumbers into hot sterilized jars leaving about ½ inch at top. Pour hot pickling liquid into jars filling them to ¼ inch of the rim.
  5. Top with lids and screw on rings.
  6. Place a rack in the bottom of a large stockpot and fill with hot water, bring to a boil. Carefully lower the jars into the pot leaving a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring water to full boil, cover and process for approximately 5 minutes.
  7. Remove jars from stockpot and place onto a wooden or cloth covered surface.
  8. Be sure to leave jars several inches apart until they are cool. Once they have cooled, check the top of each lid by pressing on it with your finger. If the lid does not move up or down at all they have successfully sealed. (If you have any that did not seal, you can refrigerate and eat within 2 – 3 weeks.

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Balsamic Vinaigrette

Balsamic Vinaigrette

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I know, I know, I always say to use Wildtree.  That being said, sometimes, folks just want a recipe and make it themselves.  SO, Here ya go!

What you need
1/2 cup Olive oil
1/4 cup balsamic vinegar
1 teaspoon honey
1 teaspoon dijon mustard
1 clove garlic minced
salt and pepper to taste


Directions
Combine all the ingredients into a jar with lid or salad dressing container. Shake well until mixed well.
Enjoy

In case you really do want to try Wildtree: It costs nothing to look

http://www.mywildtree.com/PWS/WendyWilkes/store/AM/Catalog/ProductSearch.aspx?filter=&search=Balsamic+

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Homemade Salsa/Salsa for Canning

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Homemade Salsa/Salsa for Canning
 
Ingredients
  • 30 -40 Tomatoes
  • 2 lbs onions (1/2 yellow, ½ red, I usually add 1-2 additional onions)
  • 5 assorted red bell peppers, green bell peppers or 5 yellow bell peppers
  • 3 -4 chili peppers
  • 2 -3 jalapeno peppers or 2 -3 other hot peppers like serrano peppers, habanera peppers etc
  • 1 cup lemon juice
  • 2 teaspoons garlic powder
  • 3 tablespoons salt
  • 4 teaspoons pepper
  • 4 teaspoons paprika
  • 5 tablespoons chopped cilantro, to taste
  • 2 13 oz cans tomato paste
Instructions
  1. Wash all jars, lids etc in the dishwasher.
  2. Always wear gloves while preparing salsa!
  3. Prepare tomatoes by soaking tomatoes in boiling water for 2-3 minutes to split and loosen skins. Peel and chop all tomatoes, drain excess juices off in a strainer or colander before adding to extra large bowl. (I half or quarter the tomatoes, then process briefly in a food processor before draining off juices, I like the tomatoes kind of chunky).
  4. Dice or cube all onions and peppers into the same bowl. Add chopped cilantro. (I do all the onions, peppers and cilantro in a food processor - I keep them kind of chunky also).
  5. Once all the vegies are in the bowl, stir in the lemon juice, garlic powder, salt and pepper.
  6. Taste to see if it is as hot as you would like it - if not add 1-2 more hot peppers tasting after each addition. Keep in mind as it sits for a while it will get a little bit hotter.
  7. Fill jars leaving about ¾ inch at the top. Wipe off tops of the jars before putting lids on. Screw lids tight then turn back about ¼ turn.
  8. Process in steam canner (not pressure cooker / steamer) or boiling water bath for 15 minutes.
  9. Cool jars.
  10. Before storing, test each jar to be sure it has sealed by pressing down on lid, it should not move

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CROCK POT APPLE BUTTER

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CROCK POT APPLE BUTTER
 
Ingredients
  • Approximately 3 lb. apples ( make sure ½ are Granny Smith )
  • Gala , Fugi, Or Granny Smith
  • 3 cups sugar
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • ½ tsp. allspice
  • ½ tsp. cloves
  • Dash of salt
  • ¾ cup water or fresh apple cider
Instructions
  1. Fill Crock-pot ¾ full with peeled, cored and sliced apples.
  2. Add the remaining ingredients and stir until evenly mixed.
  3. Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency.
  4. If apple butter has too much liquid, remove lid and cook on high until thickened.
  5. Stir often as butter thickens to prevent scorching.
  6. Mash Apple Butter until chunky or smooth with hand held masher or blender
  7. Store in refrigerator for up to 6 weeks. Freeze for longer storage.
  8. Put in jars with water bath processing also.
Notes
Variation: For a less sweet apple butter, substitute 1 cup honey for the sugar.

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Dill Pickles

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Dill Pickles
 
Ingredients
  • 7½ Cups water
  • ½ cup white Vinegar
  • ⅓ cup pickling salt
  • 5 lbs cucs
  • 6-8 cloves garlic
  • 1 bunch of dill
Instructions
  1. Layer cucs, dill and garlic in gallon jars till full.
  2. In a saucepan combine water, vinegar, and salt bring to a good boil.
  3. Pour over cucs in jars.
  4. Put in the fridge.
  5. They will be ready to eat in 5 days.
  6. ~ENJOY~

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