salsa...

2 (15oz) cans Mexican-Style stewed tomatoes (recommended: S&W brand)

1 (4oz) can chopped green chilies

1/2 bunch cilantro

1 bunch green onions (stems and bulbs)

1 tsp garlic salt or powder

1 tsp ground cumin

1 Tbsp Worcestershire sauce

2 Tbsp vinegar

Using a food processor (or blender), blend tomatoes, cilantro, garlic, cumin, Worcestershire, and vinegar. Add onions and chilies. Stir and serve with chips.

Yes, I made a double batch. Yes, it's almost gone. Yes, it's that good!

(Thanks for the recipe Tauna!)

roasted chick peas...

1 15oz can chick peas (garbanzo beans)

1 tsp olive oil

salt

pepper

Preheat oven to 375 degrees.

Drain and rinse chick peas, and pat dry completely with a paper towel.

Combine all ingredients in a plastic bag, making sure to thoroughly coat. Place on a baking sheet and roast for 30-35 min, shaking the pan every few minutes to prevent burning. When they are done they will be crunchy on the inside and out (not soft in the center).

These are an AMAZING snack. Talk about filling and good for you. When they are completely crunchy they lose that typical chick pea flavor (which can be good or bad depending on your taste preference) and become more like a nut. You could play with this and add other spices. Cumin and chili powder or garlic salt would be dee-licious. Also, if you wanted it to be even lighter you could use olive oil spray instead.

It may seem a little tedious to have to shake the pan occasionally (I did this every few minutes) but it really is worth it. They will burn fast...and it ain't pretty if that happens...trust me.

valentine delectables...

If you are in need of some sweet ideas for the special day, here are a few of my favorites:

Shortbread hearts with dark chocolate drizzle

Norwegian rice cream

chocolate (Angie) pie

bon bons

coconut macaroons

peppermint cream puffs

HAPPY VALENTINES DAY!!

glazed toffee bon bons...

Cookies:
1 cup butter; room temp

1 cup brown sugar

1 tsp vanilla

2 eggs; room temp

3 1/2 cups flour

1/2 tsp baking soda

1/2 tsp salt

6 bars (1.4 oz) chocolate covered toffee (Skor candy bars); crushed

Glaze:

1/4 cup butter

1/2 cup packed brown sugar

2-3 Tbsp milk

1 1/3 cups powdered sugar

1/3 cup milk chocolate chips

1/3 cup white chocolate chips

Heat oven to 325 degrees. Combine dry ingredients and set aside. Beat first four cookie ingredients together on med speed until light and fluffy. On low speed mix in dry ingredients. Pour in candy bar pieces; reserving 1/3 for topping cookies. Shape dough into 1 inch balls and place on an ungreased cookie sheet, one inch apart.

Bake 10-14 min (check after 10) or until edges just start to brown. Immediatetly remove to a cooling rack.

For the glaze:

In a saucepan heat butter, brown sugar and milk over med-low heat; stirring frequently, until mixture just comes to a boil and sugar is dissolved. Stir in powdered sugar; beat with a wire whisk, if necessary, to remove lumps. Immediately dip tops of cookies in the glaze (cookies do not need to be completely cooled, just firm and set). Place back on rack and let stand about 10 min until glaze is set. (If glaze starts to thicken or set in pan just reheat over med-low heat and stir with a whisk.)

Place milk chocolate chips and white chocolate chips in separate bowls and heat 15-30 seconds in microwave to melt, stir frequently. Place melted chocolate in plastic bags and snip a little bit off of the corner (or use a spoon) and drizzle over cookies. Top with remaining candy pieces.

There isn't much to say about these cookies except that the effort is totally worth it...they are AMAZING!!

recipe from Taste and Tell

basics...homemade bread

2 cups lukewarm water

1-2 Tbsp sugar

1 Tbsp yeast

5-6 cups flour

2 tsp salt

1-2 Tbsp softened butter

Pour warm water into the bowl of an electric mixer. Add sugar. Sprinkle in yeast. Do not stir. Let sit about 10 min until yeast is dissolved and bubbly. Add 5 cups of flour, salt and butter. Mix until combined. Knead, adding 1/2 -1 cup more flour if necessary. Shape dough into a ball, cover and let rise until double in size (1-3 hours depending on warmth of location). Punch dough down and divide into two equal pieces and place into greased loaf pans. Cover and let rise again until double. Bake at 350 degrees for 35-40 min. Remove from oven, let sit in pans for a few minutes. Take yummy warm bread out of pans and smother with butter and honey or jam or cinnamon sugar, etc.

Oh my, oh my. I have to say in the world of homemade bread it doesn't get much better than this. It is easy, relatively quick and so, so good. I got this delicious recipe from my friend, Christie. For a much better (and more entertaining) tutorial click here. Thanks girl...you really know how to speak my language.

basics...the baked potato

baking potatoes (russets)

olive oil

kosher salt or garlic salt

pepper

Preheat oven to 425 degrees.

Scrub potatoes thoroughly and pat dry. Prick each potato with a fork a few times. Rub each potato with olive oil (the amount is up to you, just don't over do it) and sprinkle with choice of salt and pepper.

Place on a foil lined baking sheet and bake for 40-60 min, or until tender. Let sit a minute or two and make a slit across the top of each potato and push ends together to open nicely. Top with butter and sour cream...and anything else that sounds good.

Sometimes the simplest, most basic things are the BEST! These potatoes are so versatile. A baked potato bar makes a great meal. The skin gets nice and crisp and flavorful...it's almost better than the insides!

classic gingerbread boy cookies...

1 cup butter, room temp

1 cup sugar

1 cup molasses

1 egg

4 cups flour

1 tsp salt

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1 tsp ground cloves

2 tsp ground ginger

1 tsp ground nutmeg

Combine dry ingredients and set aside. In a mixer cream together butter and sugar until smooth. Stir in molasses and egg. Cover and chill for at least one hour. Preheat oven to 350 degrees. Lightly grease cookie sheets or line with parchment or silpat. On a lightly floured surface, roll dough out to approximately 1/4 inch thick. Cut into desired shapes and place 1-2 inches apart on cookie sheet. Bake 8-10 min. Let cool. Decorate. Store in an airtight container.

These are soft, chewy and have just the right amount of spice to make the perfect gingerbread cookie. This would be a fun weekend project with the kids! You can go as detailed or as simple (like I did) as you like with the decorating. I personally love cinnamon red hots on my gingerbread cookies...I didn't have any, though. Still delicious!