It Inspired Me

If you ever need a quick batch of salsa, this was really good. I’m sure you could make it with fresh tomatoes, I just haven’t tried. Also try fire roasted tomatoes. Delicious! Two 10-ounce cans diced tomatoes and green chiles, such as Rotel One 28-ounce can whole tomatoes with juice 1/2 cup fresh cilantro leaves (or more to taste!) 1/4 cup chopped onion 1 clove garlic, minced 1 whole jalapeno, quartered and sliced thin, with seeds and membrane 1/4 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon sugar 1/2 whole lime, juiced Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.) Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as

I was craving a shake but didn’t want the calories of ice cream so I went to google. I ran across this recipe. I happened to have farm fresh eggs so I included the egg. It was very good and satisfied my craving perfectly.  1/2 cup milk or half-and-half, cream 1 tablespoon sugar 1/4 teaspoon vanilla 1/2 cup (heaping) frozen strawberries 1 large egg (optional) 3 tablespoons malt powder (optional) Ice (optional)Whipped cream (optional) Mix all in blender till smooth and creamy. 

Served this with fruit and ice cream for dessert and it was a hit    2/3 cup heavy cream (I used half-and-half)  1/2 cup light corn syrup  1/3 cup dark brown sugar, packed  1/4 cup unsweetened natural cocoa powder  1/4 teaspoon salt, optional and to taste  6 ounces dark or bittersweet chocolate, finely chopped  2 tablespoons butter  2 teaspoons vanilla extract Bring cream, corn syrup (could try honey as an alternative), brown sugar, cocoa powder, salt, and half the chopped chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil for 5 minutes, stirring frequently. Turn off the heat and add butter, vanilla, remaining chocolate, and stir until smooth. Cool slightly before serving. Cooled sauce can be stored in a jar with a lid or in airtight container in the refrigerator for many weeks. I store mine for up to 1 week at room temperature; do as you’re comfortable with. Reheat sauce before using by p