Slow Roasted Tomato and Jalapeño Ketchup with Roasted Potatoes

Slow Roasted Tomato and Jalapeño Ketchup with Roasted Potatoes
From http://www.frolic-blog.com/frolic/slow-roasted-tomato-and-jalape%C3%B1o-ketchup.html

Ketchup

3 lbs fresh tomatoes on the vine

2 large sweet onions
6 cloves garlic
1 jalapeño pepper
2 T. canola oil
Salt
Fresh ground pepper
¼ cup balsamic vinegar
¼ cup red wine vinegar
1 T. brown sugar
1 ½ tsp. cumin seeds
½ tsp. fresh ground pepper

Preheat oven to 300. Quarter the tomatoes and place them on a baking sheet. Peel and quarter the onions and place on another baking sheet. Slice the jalapeño pepper in half and discard the seeds in the middle. Place on baking sheet with the onions. Peel garlic cloves and place them on the baking sheet with the onions and pepper. Drizzle canola oil over both baking sheets and season with salt and pepper. Lightly toss vegetables with your hands to make sure they are all coated and seasoned. Place both baking sheets in the oven and roast at 300 for 90 minutes.

Pour tomatoes, onions, pepper and garlic into a large stock pot. Add vinegars and sugar.

Place the cumin seeds and the fresh ground pepper in a small skillet. Turn the heat to medium and toast until fragrant, about 1 minute. Add the seeds and pepper to the stock pot.Using an immersion blender, puree all the ingredients until completely smooth. (If you don’t have an immersion blender, you can use a regular blender or a food processor. Just be careful transferring the hot vegetables!) Turn the heat for the stock pot to medium high and bring to a boil. Reduce the heat to low and let simmer, uncovered, for 90 minutes. Season with salt and pepper to taste.

If you like a chunkier ketchup, let it cool at this point. If you want a smooth, more traditional ketchup, force ketchup through either a food mill or a sieve, until there is a only a small amount of a tomato paste left. Discard the paste. Let ketchup cool completely before chilling it overnight in the refrigerator.

*If you aren’t a fan of jalapeños, leave them out. It will still be delicious.

Makes about 3 cups.



Roasted Potatoes

2 large russett potatoes

Olive oil
Salt and pepper

Cut potatoes into 4 or 5 thick slices, then cut each slice into 4 or 5 pieces lengthwise. Toss with some olive oil and salt and pepper and roast at 450 for about 40 minutes, or until crispy and golden brown.

Avocado & Lime Black Bean Salsa

From http://www.fritolay.com/recipes/recipe/avocado-and-lime-black-bean-salsa
Avocado & Lime Black Bean Salsa
Prep time: 10 minutes

Ingredients:
2 avocados, pitted, peeled and mashed
2 green onions, chopped
1 can black beans, drained and rinsed
1 cup sour cream
2 limes, for juice and zest
1 cup shredded cheddar cheese
1 jar TOSTITOS® Salsa

Instructions:
Sprinkle mashed avocado with lime juice. Layer avocado and beans on the bottom of a serving dish. Mix onions, sour cream, cheese and salsa together. Spoon mixture over avocado and black beans and serve immediately with TOSTITOS® Hint of Lime Tortilla Chips.

Hot Olive & Artichoke Dip

From http://www.fritolay.com/recipes/recipe/hot-olive-and-artichoke-dip
Hot Olive & Artichoke Dip

Description:
Submitted by Ree, author behind Confessions of a Pioneer Woman. A mother and pioneer from the frontier, Ree shares her flavor of country and STACY'S® Pita Chips bi-weekly here and on her site.

Ingredients:
1 14-ounce can artichoke hearts
10 black olives
1 8-ounce package cream cheese
1 cup real mayonnaise
1 egg
1/4 cup diced red onion
1/4 cup grated Parmesan cheese
3 dashes Worcestershire sauce
salt and pepper to taste
Cayenne pepper for spice
STACY'S® Simply Naked® Pita Chips

Instructions:
Combine all ingredients in the bowl of a food processor. Pulse 5 to 8 times until mixture is combined but not totally liquefied. Stir and check seasonings, then pour into a small oven safe casserole dish. Bake at 350 for 20 to 25 minutes, or until hot and bubbly. Serve immediately with STACY’S® SIMPLY NAKED® Pita Chips. Delicious!

Walking Taco

From http://www.fritolay.com/recipes/recipe/walking-taco

Walking Taco

Ingredients:
4 cups cooked, diced chicken – prefer rotisserie
1.25 oz pack taco seasoning mix
1 cup water
1 jar TOSTITOS® All Natural Chunky Salsa
Individual Bags of Sun Chips (one for each serving)
Shredded Cheddar to Taste

Instructions:
In a medium heavy bottomed sauce pot over medium heat, combine all ingredients, simmer for 8-10 minutes.

To Build:
1 individual bag of SUNCHIPS® Garden Salsa Multigrain Snacks
½ cup chicken chili mixture
2 Tablespoons shredded cheddar cheese

Open the bag of SUNCHIPS®, put in chicken mixture, sprinkle cheddar cheese to taste.

Bacon Chocolate Cupcakes with Caramel CRACKER JACK® Popcorn Frosting

Ingredients:
For Cup Cakes:
12 slices bacon, crisped and chopped fine
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup water
1 cup buttermilk
1/2 cup vegetable oil
2 Tablespoons unsweetened cocoa powder, for dusting
1 box of CRACKER JACK® Original Caramel coated Popcorn and Peanuts

For Caramel Frosting:
1/2 cup butter
1 cup brown sugar, firmly packed
1/4 cup Milk
2 cups Confectioner's sugar, sifted

Bacon Chocolate Cupcakes with Caramel CRACKER JACK® Popcorn Frosting
http://www.fritolay.com/recipes/recipe/bacon-chocolate-cupcakes

Instructions:
For Cup Cakes:
Preheat oven to 375 degrees.
In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, water, buttermilk and oil. Stir just until blended. Mix in the bacon. Spoon the batter into the prepared cups. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan, set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with caramel frosting and Cracker Jack® popcorn.

For Caramel Frosting:
Melt butter in saucepan. Add brown sugar and milk and boil on low heat for 2 minutes constantly stirring. Bring to room temp, slowly add confectioner sugar and milk and beat until thick enough to spread. If icing becomes too stiff, add a little hot water.

Irresistible Mud Bars

Irresistible Mud Bars

http://www.justapinch.com/recipe/cookin4me/irrestable-mud-bars/cake?source=fork_FB_mud_bars#

Recipe Rating: (5)

Categories: Cakes, Chocolate

Serves: Makes 36 bars

Prep Time: 20 Min

Cook Time: 25 Min

Ingredients

1/3 cup butter only

5 oz block baking chocolate, melted

1 c bisquick mix

3/4 c granulated sugar

1 Tbsp vanilla extract

2 eggs

1 1/2 c marshmallows, mini

1 Tbsp butter (for frosting)

3/4 c sour cream

1 1/3 c powdered sugar

Directions

1 Heat Oven to 350.

Grease and Flour 9" Square pan

2 In 2 qt saucepan, Melt butter 1/3 c. *2 1/2 oz choc. low heat, only til melted, stir frequently.

set aside to cool. (use only 1/2 the Chocolate bar)

NOTE:use 1/2 in the Frosting 1/2 in the bar batter.

3 In a Medium bowl; Add Bisquick, Sugar,Vanilla, Eggs with the Chocolate. Blend with electric mixer on low only about 30 seconds. then Beat on Med. for 1 more minute.

"DO NOT OVER BEAT".

4 Spread batter in Greased and Floured pan.

5 Bake: 20-25 minutes or til toothpick inserted in the center comes out clean.

Remove from oven.

6 IMMEDIATELY: Spread with Marshmallows. Cover this and let stand till marshmallows are softened. @ Slightly Melted stage, Cool about 1 hr.

7 Frosting:

In a 2 qt. saucepan, Melt the remaining 2 1/2 oz of Chocolate with 1 TBS butter, cool to warm stage. Stir in Sour cream, & Pdr sugar, beat till smooth.

8 SPREAD: over the Marshmallows evenly, Place in Refer to cool for about 2 hrs.

Cut into bars.

Cut Usually 6X6 = makes 36 Bars

No Crust Dutch Apple Pie

Since I am not fond of pie crust unless it is very good crust, this sounds great!

From http://creativejuicesdecor.blogspot.com/2011/06/no-crust-french-apple-pie.html

Ingredients:
(thanks to Betty Crocker for helping me with this one)

6 cups sliced apples (about 6 medium)
1 1/4 tsp. ground cinnamon
1/4 teaspoon ground nutmeg
1/4 c milk
2 tbsp. butter (softened)
2 eggs
1 cup bisquick baking mix
Nut Streusel (recipe written out below)

Heat oven to 325°. Grease pie plate. Mix apples, cinnamon and nutmeg: turn into pie plate. Beat remaining ingredients except Streusel in blender on high speed for 15 seconds. Pour into pie plate. Sprinkle with Nut Streusel. Bake 1 hour (error on overcooking than undercooking!) or until knife inserted in center comes out clean.

Nut Streusel:

3 Tbsp. firm butter
1 cup Bisquick baking mix
1/2 c chopped nuts
1/3 cup packed brown sugar
Optional – 1/3 cup oatmeal (I adore oatmeal with my apples!)
if you add oatmeal just dab a little more butter on the top of the pie before placing in oven.
Cut butter into remaining ingredients until crumbly.
8 servings

See, isn’t that easy!! Yey! Maybe not my healthiest recipe but I can’t win them all!

Coolers

Bubbly Cranberry Cocktail

Makes 20 servings
Amount Per Serving
Calories 22.4
Total Carbs 5.8 g

Ingredients
2 cup Juice Drink, cranberry cocktail, 10% juice
6 oz Juice, grapefruit, unsweetened, frozen concentrate, 6 fl ounce can , 1- 6oz can
18 oz cold water, 3- 6 oz cans of water
1 tsp ground coriander
2 tsp grated orange peel
50 oz champagne, 2 bottles chilled (or dry white wine)
1 medium oranges, cut into thin slices


Directions
1 Mix together the cranberry juice, grapefruit concentrate, water, coriander, and orange peel. Refrigerate until ready to serve.
2 Once ready to serve, stir in the champagne if desired
3 Place the orange slices on top.


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Strawberry, Ginger Ale, and Wine Slush

Makes 6 servings
Serving Size: 1 cup
Amount Per Serving
Calories 34.6
Total Carbs 1.7 g

Ingredients
4 cup frozen unsweetened strawberries
12 fl oz diet ginger ale soda
1 cup white wine, dry (or maybe sparkling)


Directions
1 Place all of the ingredients in a blender and process until smooth. Pour into a plastic container with a lid.
2 Cover and freeze for at least 8 hours. Break up with a fork and scrape into glasses.

Go to Party Recipes

Silver Lake Salsa
4 tomatoes, chopped
2-3 avocadoes, chopped
1 red onion, chopped
1 can black beans
1 can whole kernel corn
1 cup zesty italian dressing
Jalepeno minced fine, optional

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Fruit dip
mix I jar of Marshmallow cream
1 package of strawberry cream cheese
Dip cut up green apples.
To die for!

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1 box Betty Crocker cake mix (any kind you like)
2 cans fruit pie filling (any kind you like)
1 stick butter, melted

Mix cake mix and melted butter in medium size bowl (it will be chunky and crumbly). Place the pie filling in your crockpot and top with the cake mixture. Put on lid and cook on low for 2 hours. My favorite is blueberry pie filling with a white cake mix (I mix 1 tsp of cinnamon in with the cake mix, too). Cherry with a chocolate cake mix is good,

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Club Mini Crackers Snacks

3/4 cup vegetable oil
1 teaspoon garlic salt
1 teaspoon dillweed
1 package Ranch dressing mix
2 or 3 boxes Club Mini Crackers (original flavor)

Put crackers in a plastic container that has a lid.

Combine oil, garlic salt, dillweed and dry dressing in a jar. Shake well to mix thoroughly.

Pour over crackers and put lid on.

Shake well to coat crackers.

Let set for at least 2 hours, shaking container well every 30 minutes.

These can be made days ahead and stored in an airtight container.

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Apple Snickers Salad -Very easy
cool whip
one box of vanilla pudding mix
diced apples
diced snickers
Mix all together

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Veggie Dip

1 package Good Seasons dry Italian salad dressing mix
1/2 cup mayonnaise (MUST use mayo)
1/2 cup sour cream
1 tablespoon lemon juice

Mix together at least 1 hour before serving.

NOTE: Also good on baked potatoes

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pms brownies....
1 choc box cake mix(unmade just the dry pwder)
1 box choc instant pudding
1 bag choc chips

make pudding as dirrected on the box
add the dry cake mix, blend
add choch chips
spread in a 13x9 inch pan
bake at 350 for 40 min

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Easiest salad ever but everyone loves...
cucumbers quartered and sliced,
cherry tomatoes halved
cubes of mozzarella cheese
toss with a homemade Italian dressing (or bottled if short on time)

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Mississippi Mud
In 9x13 pan grahamcracker crust baked and cool.
Mix 2 c.10 x sugar
8 oz cream cheese
8 oz cool whip
pour on cool crust.
Then make lg choco instant pudding.
pour on top of cream cheese mixture.
Then cover with 8 oz cool whip.
freeze this makes a cold desert for hot days.

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smores bars
made with a cake mix
1/2 cup butter
2 eggs
press in bottom of 9x13 pan
top with broken graham crackers
chocolate chips
mini marshmellows
then more broken graham crackers
chocolate chips
mini marshmellows
bake 350 for approx 25-35 mins
let cool
cut into small squares ( very rich )
store in air tight container

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Elephant ear cheesecake recipe
preheat oven to 350 degrees

ingredients:

2 tubes of crescent rolls
2 8oz packages of cream cheese
1 tsp vanilla extract
1 1/2 cup sugar
1 stick butter melted
cinnamon and sugar to sprinkle on top

Mix cream cheese, sugar and vanilla.

Take one tube of crescent rolls and
place in the bottom of a 9x13 pan,
pinch seams together.
Spread cream cheese mixture on top of that.
Take the other tube of crescent rolls and
place on top of the cream cheese mixture,
pinch seams together.
Pour melted butter over everything and
sprinkle with cinnamon and sugar.
Bake at 350 degrees for about 15 to 20 minutes
depending on your oven.

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1 pkg of brnd Jimmy Dean "Hot" sausage,
1 can of Mexican Rotel
1 brick of cream cheese

Blend and keep in crock pot and serve with scoops chips!
It will be GONE .. Promise!

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pumpkin cookies
one spice cake mix
one large can of pumpkin
mix together make as cookies or bread
easy on you and none have every come back

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breadstick crackers...wrapped in bacon,
sprinkled with brown sugar and chili powder,
baked, turned over and baked until crisp.

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Cream Cheese Cracker Spread...
Block of Cream Cheese+1pk Budding Beef (chopped)+1 bundle green onion (chopped) +1 tsp garlic powder= An awesome cracker spread.

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cracker dip, cover the bottom of a dish with cream cheese, (warm the cream cheese first), put a layer of apricot jam over it, and then sprinkle on some slivered almonds and put in the fridge to sit! Ritz crackers are the best:)