Red Salsa

1/2 medium size onion
1 garlic clove
½ bunch of cilantro (you may use more if you really like it)
1 chile serrano (found in produce section) you may use 2 depending on how spicy you
want your salsa, however start with one chile.
1 quart of tomatoes, if you bottle tomatoes you may use one jar
Salt to taste

In the blender, liquefy the onion, garlic, chile serrano and salt (you may chop the onion separately and add it to the salsa at the end). Add the cilantro and chop a little, add the tomatoes and stir for about 2 seconds (if you don't like it with tomato chunks, you may stir for about 5 seconds). You may enjoy this as a dip with chips, add to tacos, add to cooked chicken or meat, etc.

Flour Tortillas

(for small family, you may do half the recipe)

4 Cups flour
1 tsp. baking powder (royal)
1 ½ tsp. salt
Mix well and add the following:

7 tsp. Crisco shortening
Knead very well (about 5 minutes) until you can’t see any Crisco (little balls) on the dough.

Add 1 ¾ cups hot water until the dough is very sticky and just keep kneading until it’s not sticky anymore, add a little more flour if needed.

Roll into balls, cover them up with a dishcloth for 20 minutes.

Extend (roll with rolling pin) and cook on the griddle.

Salsa Verde (Green Salsa)- Thanks Emmy

Salsa Verde (Green Salsa)

10 tomatillos (the green little tomatoes with husk) found in produce section
1 serrano pepper (or ½ of jalapeño, I like the taste of the Serrano better, you can add more if you want it spicier) found in produce section
1 garlic clove (if it’s to big use 1/2 of clove)
½ bunch of cilantro (found in produce section)
1 wedge of onion
1 small avocado
2 tbsp sour cream
salt to taste

Take the husk off the tomatillos, wash the tomatillos and in saucepan boil them until soft. In blender liquefy the Serrano pepper, garlic, onion and salt with a little water from the boiled tomatillos. Add cilantro and chop it. Add tomatillos and mix well (depends how chunky you want it). Add avocado and sour cream and mix well. You can enjoy this salsa with chips, in tacos, add to pork meat, etc.

Oreo Cookie Snowballs- Thanks April

8 oz cream cheese
1 package oreo cookies
1lb white chocolate melts.
soften cream cheese, blend oreos a few at a time in blender until powder forms
mix cream cheese and oreo powder to make paste. (I use a fork to mix them together it creates less of a mess, but you can use beaters.) Roll oreo paste into small balls and place in freezer until frozen. Melt white chocolate in glass bowel. Roll frozen oreo balls in white chocolate and place on wax paper. Use tooth picks.

Chicken Parmesan- Thanks April (and her friend)

Chicken Parmesan
1 ½ lbs boneless skinless chicken breast.
1 26 oz can spag sauce. (I use the four cheese or Italian flavored Del Monte)
2 cups Shredded Mozzarella cheese.
1 cup seasoned dry bread crumbs. I use Italian style. (You can also use croutons.)
½ cube margarine melted.
8 oz spag noodles.
In bowl combine cheese and bread crumbs. Melt margarine in a separate bowl. Then take your chicken breasts and cut them into thirds. Place spag sauce in the bottom of a 9x13 pan. Dip chicken breasts in margarine, then roll in cheese mixture and place in pan. Pour any extra cheese mixture on top and cover with tinfoil. Place in oven for 45 min at 350. Cook noodles as directed. Serve over noodles with French bread or Parmesan rolls.

Creamy Butterfly's and Bowties with chicken

You will need:
-1 stick of butter
-1 small carton whipping cream
-1 bag of parmesan cheese (not the shaker kind)
-shredded mozz cheese
-1 bag Bowtie pasta (or butterfly pasta if you have girls)
-Chicken breasts, as many as you like

Put the butter, parmesan, and whipping cream in a pan and melt while stiring on medium heat, once melted take off stove

To cook chicken: In a fry pan fry chicken in butter and Garlic salt, let cool then shred chicken

Boil Pasta, pour cream over pasta

Dish up and serve: add mozz cheese on top of each plate with how ever much chicken you would like

SIMPLE PEACH COBBLER- Thanks Krystal!!!

2 (16 oz.) cans sliced peaches and juice
1 pkg. yellow cake mix
1/2 c. butter
1 c. chopped nuts
Lay peaches and juice in bottom of baking dish. Sprinkle dry cake mix on top of peaches. Dot with butter and sprinkle nuts on top. Bake 45 minutes at 350 degrees or till cobbler is golden. Diet tomorrow!