Especially on a cold day, potato soup goes a long way. Serve with my Garlic Spiral Rolls for a complete meal.
Salsa makes a good snack served chips for any occasion with lots of people. This particular salsa instructable makes alot of salsa, so be sure that you plenty of people to eat it!
While this salsa is rather hot and spicy, it is easy to change the ingredients to make it mild or medium.
1 (14.5 oz) can of tomatoes, with juice
3 whole tomatoes
4 large clumps cilantro
4 large cloves garlic
2 jalapeno peppers (for milder salsa, use 1 jalapeno)
1 medium onion (use less for milder salsa)
½ teaspoon sugar
3/4 teaspoon salt
1 lime, juiced
Cut your fresh tomatoes into large chunks.
Pour HALF of the tomatoes from the can with their juice into the blender. Leave the OTHER HALF in the can.
Coarsely chop the garlic, as shown.
Remove the leaves of the cilantro from its stems, and throw the stems away. Its the leaves you want.
Cut open the pepper(s), and dump the seeds out. Then cut into smaller pieces.
Also prepare the onion, so that it looks like it does in the picture.
Throw all this prepared produce into the blender.
Now that you’ve combined all the other ingredients, and pulsed them on medium speed:
Dump in all the fresh tomatoes and THE OTHER HALF of the canned tomatoes.
Pulse on LOW speed for a bit until the texture is coarse and chunky. I learned to do this the hard way, and pulverized most of the salsa….
You can store your salsa in the fridge in an airtight container.
Take out to serve at parties, lunches, dinners, breakfasts, and whatnot.
See step-by-step picture instructions on my original post of this recipe on instructables.
This dip is very quick and easy to make. It is good for parties and holidays like Thanksgiving, Easter, and Christmas.
4 oz cream cheese, softened
4 oz goat cheese, softened
¼ cup mayonnaise
1/2 cup shredded Parmesan
¼ cup shredded mozzarella cheese
½ teaspoon garlic salt
Sprinkling of pepper
½ cup mix of spinach and kale
1 (14 oz) can artichoke hearts, drained
Preheat oven to 350 degrees.
Spray two small glass baking dishes with nonstick oil.
Mince the artichoke and spinach and kale. Set aside.
In a medium bowl, stir together cream cheese, goat cheese, mayonnaise, Parmesan, garlic salt, and pepper. Throw in the spinach, kale, and artichoke hearts, and stir in until combined.
Evenly spread mixture into both glass dishes.
Sprinkle the tops over with the mozzarella cheese.
Bake in preheated oven for about 25 minutes, or until browned, and bubbling.
Let cool for about 5-10 minutes before serving.