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Dead Lizard Salsa

Dead Lizard Salsa

Dead Lizard Salsa

Ingredients:

  • 5-8 Roma Tomato’s depending on size
  • 1 Large White Onion
  • 3-4 Cloves Garlic
  • 1 Jalapeño
  • 1 Serrano Chile
  • 6oz chicken broth
  • ½ Lime
  • Cilantro

Directions:

In large skillet roast the tomatoes, garlic, peppers, and 2/3 of the onion. Save the rest of the onion for later. After everything is black and crusty it begins to fall apart. That means its getting close. Deglaze the pan with the chicken broth so all the crusty stuff loosens up from the pan. Now put all that into a blender except for the peppers. Cut those bad dogs in half, long ways and devain and seed all but one half of the Serrano. Thats where the heat comes from. Add to the blender and mix on a medium setting for a solid chug of beer (~15 seconds).
At this point we add that last 1/3 of the onion and some chopped cilantro. Also add about a half a squeezed lime and stir by hand. Chill and serve. No lizards were harmed in the making of this salsa

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Pie Dough Recipe

  • 2 Cup all-purpose flour
  • 2 Tbs sugar
  • 1 tsp salt
  • 1/2 Cup (1 stick) cold butter, cut into small pieces
  • 1/3 Cup cold Crisco (no trans-fat, if available)
  • 5 to 7 Tbs ice water

Food Processor Method:

  1. Place the flour, sugar and salt in a food processor and pulse on and off to mix.  Add the butter and Crisco and pulse the machine on and off until the mixture resembles coarse meal.
  2. With the machine running, trickle about 5T of water through the feed tube until the dough gathers together in the side of the bowl.  (If dough seems dry, add the remaining 2T of water).  Remove dough from the machine, divide it in half and form into two disks.  Wrap each in plastic wrap and chill in the refrigerator about an hour.
  3. Roll out on lightly floured board.
  4. Place rolled dough in pie pan, crimp crust edge and place in freezer while making filling.

Hand Mix Method:

    1. Place the flour, sugar and salt in large bowl.  Add butter and Crisco and use pastry blender until the mixture resembles coarse meal.
    2. Add tablespoons of water one at a time around bowl.  Mix with a fork.  Gather into two disks with your hands.
    3. Wrap each in plastic wrap and chill in the refrigerator about an hour. (Just makes rolling a little easier)
    4. Roll out on lightly floured board.
    5. Place rolled dough in pie pan, crimp crust edge and place in freezer while making filling.

MAKES A 9” DOUBLE CRUST PIE

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Pumpkin Pie

Pumpkin Pie

Pumpkin Pie

This is a simple recipe that you almost can’t screw up. It is really that easy.

  • 1 (15-0z) Can Libby’s Pumpkin
  • 1 (14-Oz) Can Eagle Brand Sweetened Condensed Milk
  • 2 eggs
  • 1 t ground cinnamon
  • ½ t ground ginger
  • ½ t ground nutmeg
  • ¼ t ground cloves
  • ½ t salt

Preheat oven to 425 degrees. In large mixer bowl, combine all ingredients and mix well with hand-mixer. Pour into unbaked 9” pastry shell. Bake 15 minutes. Reduce oven temperature to 350 degrees; bake 35-40 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool on wire rack.


If you want to make your own dough from scratch check out this recipe

Pie Dough recipe

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Strawberry Pretzel Salad

Strawberry Pretzel Salad
Here is a desert that sounds a little weird but tastes great. It has a salty sweet combination that works great. Enjoy…
• 2 cups coarsely crushed pretzels
• ¾ cup margarine, melted
• 1 cup, plus 3 tbsp granulated sugar, divided
• 1 (8 oz) package cream cheese, softened
• 1 (8 oz) container frozen non-dairy whipped topping, thawed
• 1 (6 oz) package strawberry flavored gelatin
• 1 cup boiling water
• ½ cup miniature marshmallows
• 2 (10 oz) packages frozen sliced strawberries, thawed

Combine crushed pretzels, margarine & 3 tsp sugar, mix well. Press into a 13x9x2 inch baking dish. Bake in a pre-heated 400 degree oven for 8 minutes. Remove from oven & let cool, completely. In a large mixing bowl, with an electric mixer, beat cream cheese & remaining 1 cup sugar, until blended. Fold in whipped topping. Spread over cooled pretzel crust. Refrigerate until chilled. In a mixing bowl, dissolve gelatin in boiling water. Add marshmallows and stir until melted. Add strawberries, with their juice. Let stand 10 minutes. Pour over cream cheese layer. Refrigerate until firm. Cut into squares and
serve.

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Spanish Rice

I have always wanted a good Spanish rice recipe that’s not straight out of a box. This has some chunks of veggies with great flavor.

Prep Time: 10 Minutes
Cook Time: 30 Minutes

Ready In: 40 Minutes
Servings: 4
“Rice is sautéed with onion and green bell pepper, and then simmered with water, chopped tomatoes and spices.”
Ingredients:

  • 2 tablespoons vegetable oil
  • 1 cup uncooked white rice
  • 1 onion, chopped
  • 1/2 green bell pepper, chopped
  • 2 cups water
  • 1 (10 ounce) can diced tomatoes and green chiles
  • chili powder to taste
  • 1 teaspoon salt

Directions:
1. Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

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