The Perfect Salsa

Thank you Ree Drummond, The Pioneer Woman, for introducing us to THIS wonderfully beyond delicious salsa. I will never ever buy salsa again. It is the perfect consistency - not too chunky, but not too running, sticks to you chip, and makes my mouth water just thinking about it!!! I have already made this recipe twice in the last 3 days. I also took some to a party tonight and everyone just raved about how good it was. 

If you like spicy salsa add the entire jalapeno, if not, just don't include the seeds. 

The Perfect Salsa

1 can (28 oz.) Whole Tomatoes with Juice

2 cans (10 oz.) Diced Tomatoes and Green Chilies

1/4 cup chopped onion

1 clove minced garlic

1 whole jalapeno, chopped

1/4 tsp. sugar

1/4 tsp. sea salt

1/4 tsp. ground cumin

1/2 cup cilantro, chopped

The juice of 1 lime

Put everything in your food processor. Pulse about 12 - 15 times until you achieve your desired consistency. Taste with a tortilla chip, and add anything you think it might need. Refrigerate for at least and hour. Serve. Enjoy!!

Breakfast Cookies

A sweet, satisfying, no flour, no added sugar, no eggs, chewy, and yummy. All wonderful things. The thing that got me excited about this recipe I found here, is the many possibilities! I think next time I might add some cocoa powder for chocolate cookies, or peanut butter. Less than 100 calories for each cookie.

Breakfast Cookies
1-1/2 cups rolled oats
2 ripe bananas, mashed until creamy
1 cup unsweetened applesauce
1/3 cup Craisins and/or raisins
1/4 cup walnuts, chopped
1 tsp. ground cinnamon
1 tsp. vanilla extract

1. Preheat oven to 350 degrees.
2. In a large bowl mash bananas until creamy and no chunks.
3. Add the oats, applesauce, Craisins, chopped walnuts, cinnamon and vanilla. Stir just until combined.
4. Plop a spoonful onto a greased cookie sheet. Should make about 12.
5. Bake for 30-35 minutes. They're good warm, but I actually liked them better after they sat for a few hours , cooled down, and let the flavors are settle in with each other.

Enjoy!

Creamy Fruit Salad

I used grapes and blueberries. Feel free to use apples, oranges, bananas, raspberries, blackberries, whatever you'd like. 

Creamy Fruit Salad

1 lb. green seedless grapes, washed and dried

1 lb. red seedless grapes, washed and dried

8 oz. blueberries, washed and dried
8 oz. fat free Chobani Greek yogurt
4 oz. light cream cheese
2 Tbsp. sugar or brown sugar
1 tsp. vanilla

Topping:
2 Tbsp brown sugar
1/4 cup chopped pecans (or walnuts)

Directions:
Washed and dry all of the fruit you're using. Make sure it is dried well. Cut the grapes in half, and cut other fruit you use in smaller than bite size pieces.
Mix the yogurt, cream cheese, sugar and vanilla until very well combined. You may want to use a hand-mixer to try and get it nice and smooth.
Add the fruit to the yogurt mixture. Put in a large serving dish.
Combine the brown sugar and nuts. Sprinkle of fruit mixture. Keep chilled until ready to serve.

I could eat this all day. It's a great snack, and sweet little treat after dinner.

Enjoy!

Cowboy Caviar

I didn't name it, but somehow the name sticks.

Cowboy Caviar

1 can of black beans

1 can of Green Giant  White Shoepeg Corn

1 avocado

1/2 cup salsa 

2 diced Roma tomatoes

salt and pepper to taste

Dice the tomatoes and avocado. Mix it all together, let it chill for a few hours before serving. Serve with tortilla chips, YUM!