Salsa

It never turns out the same because I don't use any standard measurements, but here's the basic outline for my salsa.

4 Whole, fresh tomatoes
1-2 cloves garlic
Half an onion
4-8 Peppers (Jalapeno, Serrano, Habanero, whatever sounds good)
Salt

Usually I use one or two peppers for every tomato, but you can change it depending on how hot you want it and what kind of pepper you're using. I like to use 3 or 4 Jalapenos and 2 or 3 Serranos.

• Rip the stems off the peppers and cut the stem base out of the tomatoes
• Put the peppers and tomatoes in a pot of water, and place on the stove on High
• Remove from heat after the water starts to boil and the skin starts to fall off the tomatoes
• Peel the skin off the tomatoes (I usually run then under cold water while doing this to keep from burning myself) and put the tomatoes and peppers in the blender
• Add the onion and garlic to the blender along with about half to one cup of water from the pot (amount of water changes the thickness of the salsa)
• Blend everything together, at least until there are no big chunks of anything
• Add salt to taste (usually 1/4 to 1/2 tsp.)
• Serve with chips or over anything you want!
  

No Bake Chewy Granola Bars

No Bake Chewy Granola Bars

4 tablespoons (1/2 stick) unsalted butter
1/2 cup packed light brown sugar
1/4 cup honey (or corn syrup or molasses etc)
2 cups granola*
1 cup rice cereal*
1/2 cup raisins*
1/2 cup thin pretzel sticks*
1/2 cup semisweet chocolate chips*

*You can basically put whatever you want in here. I put in some oatmeal, granola, rice cereal, ground fiber one, and peanut butter. I left out the raisins, pretzels and chocolate chips.

1. In a medium saucepan, combine the brown sugar with the honey and butter. Bring the mixture to a boil over medium-high heat, then lower the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Remove the saucepan from the heat.

2. Add the granola, rice cereal, raisins and pretzels to the saucepan and fold the ingredients to evenly coat with the sauce. Transfer the granola mixture to a 9-by-13-inch ungreased baking pan and press firmly to evenly fill. Gently press the chocolate chips onto the top of the granola. Let the granola mixture set in the refrigerator until firm, about 15 minutes, then cut into 2 1/4-by 3-inch bars.

From Rachel Ray Magazine

Brown Sugar Cake

Brown Sugar Cake
from chelsea mahuika

2 cups packed brown sugar
1 cup butter/margarine, soft
3 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 egg
1 cup buttermilk (or any milk with juice of half a lemon)
splash of vanilla

Cut brown sugar, butter flour and salt together like pie dough, until pea sized crumbs. Set aside one cup.
With the rest of the mixture add soda, egg, milk and vanilla mixing well. Spread in 10×15 jelly pan. Sprinkle with rest of the crumb mixture. Bake 25 - 30 minutes in preheated 350 degree oven.

Chicken Enchiladas

2 boneless, skinless chicken breasts- cubed
1/2 onion, chopped
1/2 c sour cream
1/2 c shredded cheddar cheese
1 1/2 t parsley
1/4 t each black pepper, salt, oregano
1 can enchilada sauce
1 1/2 t chili powder
1 t garlic powder
1/2 c shredded cheddar

Preheat oven to 350
Cook chicken on medium-high heat until juices run clear. Drain excess fat. Add the onion, sour cream, spices and cheese. Stir until cheese is melted. Stir in 1/2-3/4 can enchilada sauce, chili powder and garlic.
Roll into tortillas and place in 13 x 9. Cover with remaining enchilada sauce and cheese. Bake uncovered for 20 minutes.

Easy Cuban Black Beans

• 1 onion, diced
  
• 1 green bell pepper, diced
  
• 2 cloves garlic, minced
• 1 bay leaf
• Butter
• 2 tbsps. sugar
• 3 tbsps. white vinegar
• 1 small can tomato sauce
  
• 4 cans black beans

This is a one-pot recipe.
Saute the onion, bell pepper, garlic, and bay leaf in a couple tbsps. butter until the onion is golden.
Add the sugar, vinegar, and tomato sauce and simmer for a few minutes.
Add the black beans (do not strain them) and simmer for 15 mins.
Serve over rice. Goes great with this pork recipe.
Easily serves 6-8.

Mango Shakes

Papi (our grandpa) used to always make mango shakes. He used fresh mango, but it's hard to find good fresh mango in Provo. Fresh mango is also a pain to cut up (with removing the "bone" and all). Also, I honestly don't remember the last time I measured when I cooked, so I kind of made the measurements up.

• 2 cups/handfuls frozen mango chunks (using frozen mango eliminates the need for ice)
  
• 2 cups(ish) milk (whole makes it creamier, but any kind works)
  
• 1-2 tbsp. sugar

Throw it all in the blender on high for a few minutes. Blend it until all mango chunks are gone.
Makes 2 good sized servings.