Pico De Gallo

One of the best things about Summer is gardening. I just love when you get to go out on your own property and pick fresh vegetables and fruit that you grew yourself. Even better....cooking with your bounty. Here's one on my favorite snacks to make using those beautiful, fresh tomatoes...

Pico De Gallo
3-4 med. size roma tomatoes, diced
2-3 jalapeno peppers, diced
1/2 a medium white onion, diced
1/3 c. fresh cilantro, finely chopped
3-4 cloves garlic, chopped
1 lemon
salt to taste

In a small mixing bowl combine tomatoes, jalapenos, onion, cilantro & garlic. Stir to combine. Juice lemon and add to mixture. Stir well. Season with salt to your taste and serve chilled.

Click HERE for printable recipe

Dinner With Gooseberry Patch

Last night's dinner consisted of fresh green beans w/ new whole potatoes, stuffing and Crockpot Creamy Apricot Chicken from my newest Gooseberry Patch cookbook...

This is one of the easiest and tastiest chicken recipes I have made in a long time.

Creamy Crockpot Apricot Chicken
1 (8-oz) bottle Russian dressing
1 (12-oz) jar apricot preserves
1-2 lbs. boneless, skinless chicken breasts

Combine dressing & preserves in a small bowl & stir together. Place chicken in 4-6qt. crockpot. Pour dressing mixture over chicken. Cover and cook on High for 1 hour then turn to Low and cook for 3 hours or until chicken is fully cooked.

This was the finished product and boy howdy it not only looked good, it taste heavenly too!!

Click HERE for printable recipe

Tres Leche

Nothing better than knowing the name of the cow your drinking from!!

Peanut Butter Stuffed Chocolate Chip Cookies

Who doesn't love the Nestle Toll House Chocolate Chip cookie? The only way I can think to make it better is to add peanut butter to it. So tonight that is exactly what I did.

Cookie:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 cup chopped nuts(optional)

Filling:

1 c. peanut butter (creamy or crunchy)

1 c. powdered sugar

Mix together in a small bowl until well blended.

For cookie:

Preheat oven to 375° F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Make indention in center of dough and place a small ball of peanut butter mixture in center. Top with another rounded teaspoon of cookie dough and seal edges by pressing together to cover peanut butter filling.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Click HERE for printable recipe

Red Onion & Black Pepper Spread

(Photo Courtesy of Nabisco)

This recipes originates from the back of Ritz cracker box. So never under estimate the back of the box recipes.

The recipe originates from the back of a Ritz cracker box. So never under estimate back of the box recipes.

1 pkg. (8-oz) softened cream cheese
1/4 c. finely chopped red onions
1 clove garlic, pan toasted, peeled and chopped (since we love garlic I used 2 medium size & 1 small clove)
1/4 tsp. coarse ground black pepper
2 Tblsp. chopped fresh parsley
Ritz crackers

In a dry saute skillet, lightly toast garlic. There's no need to peel your garlic at this time. Once garlic has toasted and is lightly browned (be careful not to burn the garlic) transfer garlic to a cutting board. Peel and chop garlic.

In a medium size mixing bowl, combine cream cheese, onion, black pepper & garlic. Using a hand mixer, mix until all ingredients are well blended. Transfer mixture to a sheet of waxed paper or plastic wrap. Roll into the shape of a log. Wrap tightly and refrigerate for about 30 minutes or until firm. Roll in parsley and serve with crackers.

Click HERE for printable recipe