Salsa (from the restaurant Chili's).

**You're going to puree the whole thing so you don't have to worry about chunks!**
1 Can Tomatoes and Green Chilies (14.5 oz can)
1 Can Whole Peeled Tomatoes (14.5 oz can, plus the juice)
1 Tbsp. + 1 tsp. Jalapenos (canned, diced, not pickled)
1/4 C. Yellow Onion (diced)
1/2 – 3/4 tsp. Garlic Salt
1/2 tsp. Cumin
1/4 tsp. Sugar
In food processor place jalapenos and onions. Process for just a few seconds. Add both cans of tomatoes, salt, sugar, and cumin. Process all ingredients until well blended but do not puree. Place in covered container and chill. A couple of hours of chilling will help blend and enrich the flavor.
Serve with your favorite thin corn tortilla chips

recipe from here.

Restaurant Style Teriyaki Sauce


1. Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
2.  Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
3. Heat until sauce thickens to desired thickness. 
4. Add water to thin if you over-thick it :).

**I have not tried to store this in fridge and it's not for marinating I don't think. It's for pouring over rice and your chicken. At least that's how I see it:) I make this on average 3 times a week.


Valentino's Pizza Crust
the easiest pizza crust ever!

Ingredients (MY VERSION)

*makes one doughy pizza or two thinner pizza's. Or makes about 5-6 calzones

  • 1 cup warm water (110 degrees F/45 degrees C)

  • 1 tablespoon white sugar

  • 2 1/4 teaspoons active dry yeast

  • 3 tablespoons olive oil

  • 2 tsp of garlic salt and
  • 1tsp of Mrs. Dash Tomato Basil Garlic

  • 2 1/2 cups all-purpose flour 

  1. Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt (or other herbs and garlic salt). Stir in the flour until well blended. Let dough rest for 10 minutes.

  2. Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust. I usually divide dough in to two crusts otherwise it's too doughy. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.**For calzone I cook at 500 degrees and split the dough into approximately 5-6 balls to be made in to individual calzones. roll out dough, top with favorite toppings( I do sauce, tiny ham chunks, pepperoni and a blend of mozzarella, provolone, romano, asiago and parmesan cheeses--from a bag) before putting in oven, brush with olive oil and sprinkle with a little bit of cheese. bake about 12 minutes, middle rack.


Chicken Pot Pie.  
This is for 2 pies.
the prep time is long so give yourself at least an hour if not more (this is why you make 2 pies, who wants to do this again anytime soon?)
You can freeze them after they’ve been cooked so you always have them ready to go!

2 X 2 Pillsbury Pie Crusts (they need to thaw according to package)
4 Chicken Breasts
1 onion chopped (yuck, I leave this out)
1 package of Oscar Mayer Real bacon bits (if you have time you can cook bacon)
4 medium potatoes
1 x 16oz bag of frozen mixed vegetables (I use peas, corn, carrots & green beans)  - you can also use the canned kind. (I use half a bag)
8 oz sour cream
Campbells Chicken Soup - 1 family can and 1 regular can
8oz cheddar cheese (shredded)
1 teaspoon of curry powder (leave it out of you’re not into curry or reduce the amount)

To make:

- add chicken to seasoned, boiling water and boil for 25 minutes.  Cut into cubes and add to a large mixing bowl.
- cut potatoes into cubes and once boiling, boil for 10 minutes,  Drain and add to the bowl.
- cook veg according to directions and add to bowl.
- combine with the rest of the ingredients.
- make two pies.
- glaze top of pies with egg wash.  make holes with fork or knife.

(if you have 3 -16oz ramekins, and one 9.5" pie plate, you can make 3 individual pies like the picture shows and one large one)

Jesse's Chicken Enchiladas

  • 4 boneless, skinless chicken breasts
  • 1 (8-ounce) package cream cheese, softened
  • 1 medium onion, chopped (I like this not! So I don't put it in even though it'll be pureed)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1-1/2 teaspoons garlic powder
  • 1 (14-ounce) can chopped tomatoes
  • 1 (4-ounce) can chopped green chilies (no mam. I leave this out!)
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground curry powder (I'm going to start leaving this out)
  • 1/2 teaspoon garlic powder
  • Hot pepper sauce
  • 1 cup sour cream, plus more for garnish
  • Nonstick cooking spray
  • 8 large flour tortillas
  • 2 cups mozzarella cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • For garnish: chopped lettuce, diced tomatoes (or not)
***everything gets pureed so even picky eaters like me can enjoy this one! Wait, the chicken and tortillas don't get pureed, only the sauce.


Put the chicken in a saucepan and add enough water to cover. Bring a boil and cook for 30 minutes. Remove the chicken from the water and let cool. Preheat the oven to 375 degrees. Dice the chicken and transfer to a medium-size mixing bowl.

Add the cream cheese, onion, half the salt, half the pepper, and 1 teaspoon of garlic powder. Stir to mix and set aside. In a blender, combine the tomatoes, chilies, cumin, coriander, curry, and the remaining garlic powder, salt and pepper, and 5 to 6 dashes of hot pepper sauce. Blend until smooth. Add the sour cream and pulse to blend.

Spray a 9x13-inch pan with cooking spray. Place the tortillas on work surface and fill each with about 1/4 cup of the chicken mixture and roll into a cylinder. Lay the tortillas evenly in the prepared pan. Pour the tomato sauce over the tortillas. Cover with foil and bake for 45 minutes. Remove the foil. Cover with shredded cheese and return to oven for 5 to 10 minutes or until the cheese is melted. Serve with lettuce, tomatoes, and additional sour cream.
recipe found here.

(can you handle loads of gooey chocolate?)
You'll need four 7oz (200ml) ramekins (the small white baking dish pictured above)

  • Butter for ramekins

  • 3/4 cup semisweet chocolate chips

  • 1 stick (4 ounces) unsalted butter

  • 2 large eggs

  • 3/4 cup superfine sugar

  • 3 tablespoons all-purpose flour

  • 1/2 cup white chocolate chips or peanut butter chips 

  • I ONLY use a crap-load or peanut butter chips. No white chocolate chips, etc. just peanut butter chips..yum


Place baking sheet in an oven preheated to 400f. Butter four ramekins and set aside.

Using a microwave oven or double boiler, melt together the semisweet chocolate and the butter. Set aside to cool. (I don't wait for it to cool because it needs to melt the sugar you'll be adding)

In a separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture, and mix until blended. Fold in white chocolate chips or peanut butter chips.

Divide mixture evenly among ramekins and place on baking sheet. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes. Place each ramekin on a small plate with a teaspoon and serve, reminding children that ramekins and chocolate are hot.
You have to let this cool about 20 minutes. Jon can't usually finish one but I have eaten two in one night. I didn't feel good afterwards but I ate two:)
recipe found here.
Easy Parmesan-Garlic Chicken

Easy Parmesan-Garlic Chicken

What You Need:

1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup grated parmesan from a stick (you can just use this but make it 1 cup or both like I do. The Kraft stuff fills in the holes)
1 envelope  GOOD SEASONS ZESTY Italian Dressing Mix
1/2 tsp. garlic powder
4  boneless skinless chicken breast halves (this really only covers and coats 2-3 beasts so you'll need to double it for more)

Make It:

HEAT oven to 400°F.
MIX cheese, dressing mix and garlic powder.
MOISTEN chicken with water; coat with cheese mixture. Place in shallow baking dish.
BAKE 20 to 25 min. or until chicken is done (165°F).
BIRDS EYE is a registered trademark of Birds Eye Foods.

Kraft Kitchens Tips

Special Extra
For a golden appearance, after chicken is cooked through set oven to Broil. Place 6 inches from heat. Broil 2 to 4 min. or until chicken is golden brown.
Prepare as directed, choosing one of the following flavor combinations:
Mediterranean Parmesan Chicken: Substitute 1 Tbsp. lemon zest and 1 tsp. dried oregano leaves for the garlic powder.
Parmesan-Onion Chicken: Substitute 2 Tbsp. minced onion flakes for the garlic powder.
Spicy Parmesan Chicken: Substitute ground red pepper (cayenne) for the garlic powder.
Parmesan Pizza Chicken: Substitute 1 tsp. dried basil leaves and 1/4 tsp. crushed red pepper for the garlic powder.

Chocolate Peanut Butter Cups
                           Thaw Time: 40 minutes
Bake Time: 10 minutes
Prep Time: 20 minutes
Cool Time: 10 minutes
Makes: 18
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets  (1 sheet), thawed
6 tablespoons creamy peanut butter
1 bar (4 ounces) sweet baking chocolate, broken into 18 squares
2/3 cup miniature marshmallow

optional powdered sugar to sprinkle on top of each cup

Heat the oven to 400°F.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into an 18x9-inch rectangle.  Cut into 18 (3-inch) squares.  Press the pastry squares into 18 (2 1/2-inch) muffin-pan cups.  Spoon 1 teaspoon peanut butter into each pastry cup.  Top each with 1 square chocolate and about 3 marshmallows. Optional: sprinkle a little bit of powdered sugar on one. This makes it a little bit sweeter.

Bake for 10 minutes or until the pastries are golden brown.  Let the pastries cool in the pan on a wire rack for 10 minutes.


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