Cafe Rio Style Queso 16 ounces Velveeta One 14.5 ounce can petite diced tomatoes 1/2 cup diced flame-roasted green chiles (medium) 2 Tablespoons Mexican hot sauce (Valentina) Normally I make this “Queso” dip by simply mixing salsa with melted Velveeta.
Five Minute Salsa 1/4 of a small onion 3/4 cup cilantro, loosely packed 2 seeded jalapenos, roughly chopped 2 pounds tomatoes, deseeded and quartered 1 Tablespoon sugar 1/4 teaspoon garlic salt 1 teaspoon salt, or to taste juice of 1
Preserving Utah Peaches Cases of peaches sold in 20 pound boxes 4 cups of Granulated sugar stirred into 12 cups of water Seven Quart sized wide mouth canning jars per batch Store peaches in a cool, dark place or in
Soft Pretzels 1 1/2 teaspoons instant yeast 1/3 cup honey 1 teaspoon (9 grams) salt 3 cups (16 1/2 oz. or 500 g) Bread flour 1 cup warm water (110 degrees) 3 Tablespoons baking soda – for water Melted butter (for dipping, optional) Toppings;
We are trying hard to eat better as a family. A few nights ago I asked the kids for an example of a ‘natural’ food. Matilda answered, “Pop-Tarts!” Timmy answered, “Easy Mac!” So in an attempt to get more fruits