Monday, January 18, 2010


I got this recipe from a coworker nearly 20 years ago. It's always a hit, and you can adjust the heat level to suit your taste.

1 (14.5 oz.) can whole tomatoes
1 can chunky Ro-Tel tomatoes
3/4 tsp. onion flakes
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. crushed red pepper
1 Tbsp. vinegar
1 Tbsp. vegetable oil
5-7 jalapeno slices

Put all ingredients into blender and mix until desired consistency. Chill.

*You can substitute 1/2 tsp. garlic salt for the salt and garlic powder.

*I prefer adding fresh jalapeno slices instead of the pickled ones, but either work fine. For a mild salsa, add 3 or 4 slices; for medium, 5 or 6 slices; for hot, 7 or 8 slices.

Monday, January 11, 2010

Better Broccoli Cheese Soup

*This is the second broccoli cheese soup recipe on this blog. The first one has a sweet flavor; I prefer this more savory one.

3 (10 oz.) pkgs. frozen chopped broccoli
3 (14.5 oz) cans chicken broth
6 Tbsp. margarine
1 onion, chopped
1/2 c. all purpose flour
2 c. milk
1 1/2 lb. Velveeta, cubed
pepper to taste

In a large pot over medium heat, simmer broccoli for 15 minutes.
In a large skillet, melt butter over medium heat. Add onions and saute until clear.

Add flour to the sauteed onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well.

Add cheese, stirring until melted. Be sure not to bring soup to a boil or the cheese will break down.

Season to taste. Serve hot.

*Note: You can substitute broccoli florets for the chopped broccoli if you like large pieces in your soup.

If you like your soup thinner, add about a cup of water to the broth/broccoli mixture. You can skip the broth and use only water, but the broth adds a richer flavor to the soup.

Pizza Dough

*This recipe is from my bread machine cookbook.

3/4 c. warm water
2 Tbsp. vegetable oil
2 c. all purpose or bread flour
1/2 tsp. sugar
1/2 tsp. salt
1 Tbsp. grated Parmesan cheese
1 1/2 tsp. Italian seasoning
1 1/2 tsp. bread machine/fast rise yeast

Add water and oil to pan. Add flour, sugar, salt, cheese, and seasoning to pan; tap to settle ingredients, then level and push some into corners. Make a well in the center of the dry ingredients and add yeast.

Lock pan into bread maker and set controls for DOUGH.

When done, remove dough from pan and place onto floured surface. Knead about 1 minute, then let rest for 15 minutes.

Roll dough out to fit 12- to 15-inch pizza pan. Press dough onto greased pizza pan, forming an edge. Let rise in warm, draft-free place for 20-25 minutes.

Prebake crust for 8 minutes at 425 degrees. Top with sauce, cheese, and toppings, then return to oven and bake for additional 8 minutes.

Recipe can be doubled for two pizzas.

Monday, January 4, 2010


These are great for holiday parties, hence the name.

1 box saltines
1 1/4 c. canola oil
1 pkg. dry Ranch dressing mix
2-3 Tbsp. crushed red pepper flakes, per your taste

Place crackers in large bowl with a lid that seals well.

Mix oil, Ranch mix, and pepper in 2-cup measuring cup and pour over crackers. Seal with lid. Turn bowl over every 5-10 minutes for one hour, then remove from seasoning mix.

Store in covered container.