Canning Salsa

I've had a few requests for this recipe so here it is!

You can double this to make a really huge batch if you want.  I ended up getting 19 pints out of the below recipe.

24 C (6 Quarts) blended tomatoes
4 large onions
6 small bell peppers
3 small cans diced green chilies
1 large can tomato paste (12 oz)
2 small cans tomato paste (1 was a basil and oregano flavored but you don't have to use it if you don't want to or don't have it.)
4 cloves garlic
2 limes juiced
8 T garlic salt
4 T vinegar
1 bunch cilantro
2 jalepenos
3 serranos
some sugar (if you want)
1-2 T cumin

Mix all together, warm up and put in bottles, then water bath or pressure cook!

Red Velvet Cookies

I'll be making these for myself for my birthday this year!

Recipe from this blog.



Red Velvet Cookies with White Chocolate Chunks

1 box of Red Velvet Cake Mix
1 cup of All-Purpose Flour
2 sticks of softened butter
1 egg
2 cups of White Chocolate Chunks
Preheat oven to 350 degrees. In a mixing bowl, add butter and mix until soft and fluffy. Slowly add cake mix and flour. Once combined, add egg and mix completely. Add white chocolate chunks, and mix for a minute or so until well combined. Form dough into one inch balls, and place into the oven for 8-10 minutes. {Yields about 24 small cookies.}

Baked Stuffed Jalapenos

I found this recipe at simplyrecipes.com.  It is a great way to use up a ton of peppers fast.
Super yummy.  I tried it with all different types of peppers ranging from mild anaheims to
spicer jalepenos--all good.  Your going to wish you grabbed more from Nanci at the Labor
Day get together.  I know I am regretting not getting more from her!

I combined the two different versions using cream cheese, bacon, and cilantro. I filled up a
baking sheet full and should have made more, they were gone quick.

Baked Stuffed Jalapeños Recipe

When working with jalapeños, it helps to wear disposable gloves. If you don't have gloves, coat your hands with some oil before working with the peppers, then once you are done, wash your hands thoroughly with warm soapy water. Do not touch your eyes for several hours after handling the peppers.

Ingredients

Cream Cheese Filling Version

• 12 jalapeño peppers*
• 1/4 cup minced onion
• 1/4 cup chopped fresh cilantro
• 3/4 cup cream cheese
• 1 1/2 teaspoon cumin
• 1 teaspoon salt (more or less to taste)
• 2 ounces jack cheese, cut into 2 1/2-inch long batons

Bacon and Jack Cheese Filling Version

• 12 jalapeño peppers*
• 1/4 cup chopped cooked bacon
• 1/4 cup minced onion
• 1/2 cup shredded jack cheese, plus another 2 ounces of jack cheese cut into 2 1/2-inch long batons
• 1/4 cup chopped fresh cilantro
• 1 1/2 teaspoon cumin
• 1 teaspoon dried oregano

* When buying jalapeños for this recipe, if you want mild peppers, look for peppers with smooth skins. Striations tend to indicate that the pepper has been stressed while growing, and that can mean a hotter pepper.

Method

1 Preheat the oven to 375°.
2 You can either slice the jalapeños in half lengthwise or you can slice off the top one-third (lengthwise) of each jalapeño to make a boat shape out of each pepper. The halved jalapeños will go further (twice as many stuffed peppers), but you can put more filling into the boat-shaped peppers. Your choice. If you choose to make the boats, you can mince the tops and add them to the filling if you want some extra heat, or save them for another recipe. Scrape out all the seeds and ribs from each jalapeño with a spoon (a grapefruit spoon works great).
3 Mix together all the filling ingredients except the jack cheese batons.
4 Pack the filling into the peppers and nestle a baton of jack cheese onto the filling of each one. Arrange the peppers on a foil-lined baking sheet and bake for 20-30 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked.
Allow to cool for 5 minutes before serving.
Yield: Makes 12-24 servings (depending on how you've cut the jalapeños).