bottled/ frozen salsa...yum, yum!

So here in NY we have been enjoying tomatoes and more tomatoes than you could ever imagine. They are so good and sweet and CHEAP! I found the recipe for bottled salsa and didn't have my jars so I froze it. It turned out just as good and we love it. Nigel has been taking into work to share and eats as much as he can of it at home! The only down fall is that after filling 12 quart bags I am now down to only about 4 felt. It is SSOOOO good so if you feel like trying to freeze or bottle salsa I highly recommend this one. One of the things that make it so great is that it doesn't use vinegar but lime juice so it has a real salsa taste instead of a pickled flavor. I got it off of recipezar if you want to check it out on the web and read the comments:
http://www.recipezaar.com/97196

Canned (Bottled) Salsa Recipe or Frozen

5 hours | 4 hours prep

12 500ml jars

* 8 quarts plum tomatoes (or whatever fresh yummy tomatoes you can find!)
* pickling salt
* 6 large onions
* 2-3 heads garlic
* 1 lb jalapeno pepper
* 6 large mild bell peppers
* 2 1/2 cups minced cilantro
* 1/4 cup ground cumin
* 1 (5 1/2 ounce) can tomato paste
* 3 tablespoons lime juice (Per 500 ml jar)

1. Bring a large pot of water to a boil.
2. Blanch the tomatoes by dropping them into the boiling water for one minute. You will need to do them in batches.
3. Transfer them to a large bowl or sink full of cold water.
4. Fish them out and peel them.
5. Chop them coarsely and sprinkle with pickling salt in layers as you go - I try to use about 4 tablespoons.
6. Put them in a strainer and set in a cool place (but NOT the fridge!) to drain for several hours.
7. When you are ready to procede, put all the canning jars in a large canner full of water to cover by one inch, and bring to a boil.
8. Boil for 10 minutes.
9. If your water is very hard, add a shot of vinegar to the water before it boils (to prevent lime build-up on bottles).
10. Meanwhile, peel and chop the onions.
11. Peel and deseed the peppers, and chop them.
12. Peel and mince the garlic.
13. Mix the tomato paste with cupful of the tomatoes until it is lump-free.
14. Mix all the ingredients except the lime juice in a large kettle or pot.
15. Bring the salsa to a boil.
16. Lift the sterilized jars from the boiling water bath and empty them.
17. (Most should be emptied into the sink, so the boiling water bath doesn't overflow when they go back in).
18. Add 3 tbsps lime juice to each jar.
19. Pack the salsa into the jars.
20. Wipe rims, and seal according to manufacturer's instructions.
21. (Generally, boil lids and rings for 5 minutes).
22. Return the bottles to the boiling water bath and process them for 20 minutes. It may be necessary to do this in two batches; put as many in the canner as you are able to; when they come out add the next batch of jars to be sterilized while you fill the first set. Take them out and fill them as the first set of filled jars is being processed.
23. Remove, allow to cool, and check seals.
TO FREEZE:
I followed the recipe as above but instead of salting the tomatoes and letting them sit for so long I just boiled them in a pot for a bit. I also just added some of the lime juice to taste, be sure and salt to taste as well. For the jalapenos I added about 1/2 pound without seeds and then a couple extra with seeds to achieve the taste we wanted. It makes a HUGE batch so you want a really big pot or to have two pots ready. I chop everything up and mix it together and a large bowl or pot and then I blanch and coarsely chop the tomatoes. Don't worry about getting them diced to small they will get chopped up more just because you are cooking and stirring them.
~Kim Campbell

orange juice popsicles

my mother used to always make these for us. i still love them and my kids go NUTS over them.

- orange juice


-pour into popsicle molds -freeze and enjoy!

i got my popsicle molds at ross.

white trash popsicles

1. put dixie cups on a cookie sheet.
2. put some sprinkles in bottom of cups.
3. mix 2 1/2 cups chocolate milk and 1 4-serving size package of instant chocolate pudding mix and pour into cups.
4. cover cups with foil and push a popsicle stick through the foil all the way through to the pudding.
5. freeze about 4 hours. remove foil and tear paper cups off. enjoy a not so healthy but fun treat

Homemade Granola Bars

1 10 ounce bag marshmallows ( I used 10 ounces of marshmallow creme)
1/4 cup butter or marg.
4 cups of granola
1 1/2 cups rice crispies
1/2 cup sunflower seeds, or nuts, or chocolate chips or mini M&M's - be creative

1. melt marshmallows and butter in saucepan until melted and remove from burner
2. stir in all other ingredients
3. press into 13x9 pan and put in fridge to cool.
4. cut, eat and enjoy

my kids went nuts over these! It makes a ton and is somewhat healthy!

Super easy BBQ chicken kebabs (Parenting Magazine)

prep: 10 minutes
broil: 6 minutes

*8 chicken tenders
*8 wooden skewers, presoaked
*1/2 c. ketchup
*1 TBs. brown sugar
*1 tsp. cider vinegar
*1/2 tsp worchestershire sauce
*salt and pepper

1. Preheat broiler. Cover broiler pan with foil; coat with spray. Thread chicken onto presoaked skewers.
2. Mix ketchup, brown sugar, vinegar, and worchestershire sauce in a small bowl. Season chicken with salt and pepper and brush with sauce.
3. Place on pan and broil 6 inches from heat for 3 minutes. Turn and brush with remaining sauce. Cook an additional 3 minutes.

Little dippers (Parenting magazine)

Lemon-dill dip
*1 c. low-fat plain yogurt
*1/3 c. fresh dill, or 1 1/2 TBs. dried
*1 tsp. grated lemon zest
*1 TBs. lemon juice
*salt and pepper to taste (I just omitted this as it already has a lot of flavor)

Stir ingredients together in a small bowl. Chill until ready to serve with fresh green beans, assorted veggies or crackers.

Sweet Tortillas (Parenting Magazine)

*1/2 c. reduced-fat cream cheese, softened
*1 TBs. honey
*dash vanilla
*4 whole-wheat soft tortillas (6 in. size) (I personally hate wheat tortillas, yuck)
*1/4 c. raisins
*1/4 c. grated carrots

Stir together cream cheese, honey, and vanilla in a small bowl; spread 2 TBs. on each tortilla. Top tortillas with 1 TBs. each of raisins and carrots. Fold in half; cut into 2 triangles.

Kids can help, great for picnics. Per serving (2 triangles): 193 calories, 7 g fat (4 g saturated), 297 mg sodium, 20 mg cholesterol.

Devilish eggs

*6 hard boiled eggs, peeled
*1/4 c. light mayonnaise
*1/4 tsp. salt
*dash black pepper
*1/4 tsp. dry mustard
*Paprika

1. Cut eggs in half lengthwise, and remove yolks to a small bowl. Reserve whites. Add mayonnaise, salt,pepper, and mustard to yolks; mash with a fork to combine.
2. Spoon yolk mixture into egg whites; sprinkle with paprika before serving.
Great recipe kids can help with, great for picnics.

Per serving: (2 halves): 111 calories, 9 g fat (2 g saturated), 219 mg sodium, 215 mg cholesterol
-from Parenting Magazine

Crunchy Quesadillas

This is ridiculously easy, but it is my kids new favorite so please don't laugh.

Flour or corn tortillas (fajita size)
Refried Beans
Shredded Cheese
Tostada shells

Start with a soft tortilla, spread beans, sprinkle cheese, and put the tostada on top. I don't flip them, they melt fine without. Cut with a pizza cutter and serve with your favorite dipping sauce (Ranch, Ketchup, BBQ, Salsa, Guac, etc.)

I love that they are getting the beans, it makes me feel better about feeding them quesadillas every other day. A fun new twist on a classic favorite.

I also buy as much fresh fruit on sale as I can, if they don't eat it before it gets too ripe, I freeze what is leftover and make smoothies. That's all I got. Hopefully somebody more creative than me will pull through!

new category

alrighty ladies, the new category is..... SUMMER SNACKS FOR KIDS!!! these don't even have to be healthy ones (although some of those would be nice). i am running out of ideas for my kids that want to eat constantly and so is every mom that i talk to. i know that everyone is busy, but get posting!!!

summer grilling is next.