Fresh Salsa

This great recipe came from my neighbor, Joyce Swyers.

8 ounces Catalina salad dressing

3 large tomatoes, chopped

2 cans drained, rinsed kidney beans

1 green pepper, chopped

1 bunch green onions, chopped (I have used a medium onion before)

Mix well and serve with tortilla chips or Fritos Scoops.

Mexican Rice

This is a recipe my son, Cory, made to eat with our Navajo tacos last night.

1 1/2 t. oil

1/2 small onion, diced

2 c. rice

1 t. ground cumin

1 t. chili powder

14 ounce can diced tomatoes

1 t. salt

2 garlic cloves, minced

2 c. water

1 c. salsa (add more for stronger flavor)

In a large pan, saute onion and garlic in oil. Add rice, then mix in cumin, chili powder, tomatoes, salt, salsa and water. Cover and bring to a boil. Reduce heat to low and simmer until rice is cooked, (20-30 minutes) stirring occasionally.

Salted Nut Chews

This cookie bar tastes a lot like a Payday Candy Bar. Lyn Hutchings gave me this recipe many years ago when I taught her three children in first grade.

Bottom Crust:

1 dry yellow cake mix

1/3 c. butter, softened

1 egg

3 c. mini marshmallows

Mix cake mix, butter and egg together until crumbly. Press into a large greased cookie sheet. Bake at 350°for 10-12 minutes. Remove from oven and immediately sprinkle with marshmallows and return to oven 2-3 minutes or until marshmallows just begin to puff. Cool

Topping:

2/3 c. karo syrup

1/4 c. butter

2 t. vanilla

12 ounces peanut butter chips

2 c. rice krispies

2 c. peanuts

Heat karo syrup, butter, vanilla and chips in microwave until melted and smooth, stirring after each 30 seconds. Stir in cereal and peanuts. Spoon over marshmallows and spread to cover. Chill and cut.

Spinach Salad

I was given this recipe by a teacher friend, Dawn Wasden.

3/4 c. wine vinegar

1 1/2 c. oil (I didn't use this much)

3/4 c. sugar

1 t. dry mustard

1 T. poppy seeds

1/2 t. salt

1/2 pound sliced fresh mushrooms

1 red onion, sliced super thin

6 slices bacon, cooked crisply and broken

1/3 pound swiss cheese, grated

2 bunches spinach, chopped

lettuce, chopped

Blend first six ingredients, then add mushrooms and sliced onions. Marinate in fridge overnight. Pour over bacon, cheese, spinach and lettuce. Toss well.

Triple Citrus Bars

This recipe came from Heather Everett's cooking show called "Let's Eat In". Her show is on Dixie College's CEC TV, Channel 22. It airs Monday, Wednesday, Friday, Saturday and Sunday at 11:30 am. If you like lemon bars, you'll love these. (Click on photo to enlarge.)

Triple Citrus Bars

Crust

5 ounces animal crackers

3 tablespoons packed brown sugar (light or dark)

Pinch table salt

4 tablespoons unsalted butter , melted and cooled slightly

Filling

2 ounces cream cheese , room temperature

1 ½ tsp each grated lime, lemon and orange zest, minced

Pinch table salt

1 (14-ounce) can sweetened condensed milk

1 egg yolk

6 Tbsp fresh lime juice , either Key lime or regular

2 Tbsp fresh lemon juice

2 Tbsp fresh orange juice

Instructions

1. Adjust oven rack to middle position and heat oven to 325 degrees. Cut 2 12-inch lengths extra-wide heavy-duty foil; fold cut edges back to form 7 1/2-inch width. With folded sides facing down, fit foil pieces securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray or butter.

2. TO MAKE THE CRUST: In bowl of food processor, pulse animal crackers until fine crumbs, (about 1 1/4 cups). Add brown sugar and salt; process to combine. Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter. Press firmly into pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven.

3. TO MAKE THE FILLING: While crust cools, in medium bowl, stir cream cheese, zest, and salt with until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add juices and whisk gently until incorporated (mixture will thicken slightly).

4. TO ASSEMBLE AND BAKE: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.

5. Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut or sifted powdered sugar and serve. (Leftovers can be refrigerated up to 2 days; crust will soften slightly. Let bars stand at room temperature about 15 minutes before serving.)

Double recipe for a 9 x 12” pan.

Churros

1/2 c. butter

1 c. water

2 t. sugar

1 c. flour

4 eggs

1/2 c. sugar

2 t. ground cinnamon

vegetable oil for frying

Combine butter, water and 2 t. sugar in a large saucepan over medium-high heat and bring to a boil. Once it has come to a boil, lower to a medium heat and add the flour, stirring constantly until it comes away from the pan and forms a ball. Remove from heat, transfer to a bowl, and beat with an electric mixer to cool the dough off a bit. Add eggs, one at a time, and beat until it becomes a smooth batter. Transfer the batter into a large piping bag fitted with a large star tip (I used a 2D). Carefully pipe 4" long ribbons directly into hot oil (375°) to fry. Fry until golden, turning to brown other side, about 2-3 minutes per side. Remove with tongs and drain on paper towels. Mix 1/2 c. sugar and 2 t. cinnamon. Shake in bag with sugar and cinnamon mixture. Shake excess off and serve.

NO BAKE COOKIES

This is a fun treat for the kids or grandkids to help make.

3 c. oatmeal

1/2 c. nuts

1/2 c. coconut

5 T. cocoa

1 t. vanilla

Mix these ingredients together in a bowl and set aside.

Bring to a boil and boil for 2 minutes:

2 c. sugar

1/2 c. milk

1/2 c. butter

Add to dry ingredients. Drop by spoonfuls on waxed paper. (We use a size 50 scoop.) Place in refrigerator until set. Makes 3 1/2 dozen.