Pico De Gallo Salsa

1 Serrano chili
1 handful fresh cilantro
3 garlic cloves
4 large tomatoes, chopped
2 green onions, white & green parts, sliced
juice of 1 lime
1/8 c olive oil
salt to taste
1 avocado, chopped

In food processor combine chili, cilantro, garlic until minced. In a mixing bowl combine tomatoes, green onions, lime juice, olive oil, salt mixture from food processor & avocado. Mix gently & chill for 15 mins. to allow flavors to marry.

Tacos Carne Asada

Mojo:
4 garlic cloves
1 jalapeno
1 large handful fresh cilantro leaves
salt & pepper to taste
juice of 1 orange & 2 limes
2 Tablespoon white vinegar
1/3 cup olive oil

Put garlic, jalapeno, cilantro into food processor until minced. Add the salt, pepper, orange & lime juice, vinegar & olive oil. Lay 2 lbs of flank steak in a large baking dish & marinade in mojo for 1-8 hours. Preheat BBQ & grill over medium-high heat for 5 mins., then cut into strips across the grain or on the diagonal. Warm tortillas.

To assemble: Lay beef on tortillas, top with shredded cheese, lettuce & pico de gall salsa.

Pistachio Salad

1 (3.5 oz box) instant pistachio pudding
1 (20 oz) can crushed pineapple, undrained
2 cups mini pastel marshmallows
10 oz cool whip

In a large bowl combine the pudding mix, undrained pineapple. Stir well to blend. Add marshmallows & stir. Fold in the thawed whipped topping. Cover & place in frig. for at least 4 hours or overnight before serving.

*I remember my grandma making this every Easter. So yummy. Now I make it every year. Great recipe tradition.

Crock Pot Spaghetti Sauce by Mindie

2 lbs. ground beef, browned & drained
2 - 4 cloves garlic, minced
1 or 2 cans (15 oz.) tomato sauce
64 fl. oz. tomato juice
1 can of tomato paste
Seasonings: Italian seasoning, oregano, garlic salt, basil, & salt and pepper to taste.

Brown ground beef with minced garlic and sprinkle all seasonings on ground beef to taste after frying. Drain. Put ground beef in crock pot. Add tomato sauce, tomato juice, and seasonings to taste. Cover & cook on low 6-8 hours or 3-4 hours.

Serves: 8

Apple Fritters

2 Tablespoons oil
1 egg, beaten
1/2 cup milk
2 teaspoons sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup sour cream
1 c self rising flour
apples peeled, cored & sliced hortizontally
powdered sugar, optional

Heat oil to 375 degrees.

Combine in a bowl: egg, milk, sugar, cinnamon, and sour cream. Mix well & add flour.

Dip apples in batter & carefully place in oil. Cook 1 -2 mins. Turn & cook 1 - 2 more. Remove fritters & drain.

Sprinkle with powdered sugar, if desired.

Serve warm.

Deviled Eggs

Hard boil eggs (remove yoke)

Mash yoke with fork. Stir in mayo, sweet pickle relish and salt to desired consistency.

Re-stuff egg whites & sprinkle with paprika.

Chill & serve.

Hot Broccoli Cheese Dip

1 (8 oz pkg.) cream cheese, softened
1 cup sour cream
1 envelope (1 oz) ranch salad dressing mix
1 (10 oz pkg.) frozen chopped broccoli, thawed, well drained
2 cups (8 oz) mild chedder cheese

Beat cream cheese, sour cream, and salad dressing. Mix with electic mixer on medium speed until well blended. Stir in broccoli and 1 1/2 c of the cheddar cheese. Pour into 9 in pie plate. Bake at 350 degrees for 20 mins. Top with remaininig 1/2 c cheddar cheese; bake 5 mins. more or until cheese is melted.

Serve with bread slices, crackers or corn chips.

Peppermint Chocolate Fudge

1 (12 oz) pkg. milk chocolate chips
1 c (6 oz) semi sweet chocolate chips
1 (14 oz) can Eagle brand sweetened condensed milk (not evaporated milk)
dash of salt
1/2 teaspoon peppermint extract
1/4 cup crushed peppermint candy

In saucepan, over low heat, melt chips with Eagle brand & salt. Remove from heat; stir in extract. Spread evenly into foil lined 8 or 9 inch square pan. Sprinkle peppermint candies on top of fudge. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil & cut into squares.

Makes about 2 pounds

*This recipe is a Hooley favorite at Christmas time. I've been making it since 2006. Dillon especially loves it and asks for it every year around Christmas. Sometimes I think he loves Christmas time, just because he knows I am going to make this really yummy peppermint chocolate fudge. This recipe is so easy.

Knorr Spinach Dip

16 oz. sour cream
1 cup mayo
1 pkg. Knorr's leek soup
1 pkg. (10 oz) frozen spinach
1 can (8 oz) chopped water chestnuts

Thaw spinach & squeeze dry. Stir soup mix, sour cream, and mayo until blended. Stir in spinach & water chestnuts. Cover & chill 2 hours. Stir before serving. Serve with sour dough bread, crackers or corn chips.

Pumpkin Bread

1 cup oil
4 eggs, beaten
2/3 cup water
2 c pumpkin pie filling
3 c sugar

Cream together

3 1/3 c flour
1 1/2 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking soda
1 teaspoon nutmeg
2 c chopped nuts (optional)

Grease and flour 3 loaf pans about 1/2 full. Bake @ 350 degrees for 1 hour.