Super Soy Smoothies

2 cups frozen peaches (8 oz.)
1 medium banana (can use frozen)
3/4 cup soy milk
1/4 cup orange-pineapple juice concentrate (thawed)
1 cup ice cubes

Blend all ingredients, except ice, until smooth.  Gradually add ice cubes, blending well until smooth.

Pretzel Jello Salad

adapted from Collene Dunford

2 cups crushed pretzels
3/4 cup melted butter
3 Tbsp granulated sugar
8 oz. cream cheese, softened
1 cup powdered sugar
Cool Whip
1 6 oz. pkg. strawberry or raspberry Jello
2 cups boiling water
2 10 oz. pkgs. frozen berries, partially thawed

Mix first three ingredients and press into bottom of 9x13 pan.  Bake at 350 (metal pan) or 325 (glass pan) for 8 minutes.  Let cool completely.
Beat powdered sugar and cream cheese together.  Fold in Cool Whip.  Spread over cooled pretzel crust.  Mix Jello and water until Jello dissolves.  Add berries.  Stir into Jello, then set aside for 10 minutes.  our over cheese mixture.  Chill.

Taco Soup

In a crock pot combine:

1 lb. browned ground hamburger
15 oz. can of diced tomatoes
15 oz. can of tomato sauce
1 can of corn (with juice)
1 can of kidney beans (drain and rinse)
1 packet of taco seasoning (1/4 cup)
1 packet of ranch salad dressing powder mix (1/4 cup)
salt and pepper to taste

Optional:  add water to thin

Cook on low for 3-5 hours. 
Serve with tortilla chips, cheese and sour cream.

Chicken Pita Grill

Feta cheese
1 medium zuchinni, halved lengthwise
1 medium red onion, cut in 1/2 inch slices
1/4 cup Italian dressing + some for marinating
4 pita rounds
2 chicken breasts
2 medium tomatoes, cut in wedges
1 Tbsp honey
Salt
Pepper

Marinate chicken in Italian dressing.  Drizzle zuchinni and onion slices with 1/8 cup of salad dressing.  Sprinkle with salt and pepper. 
Grill chicken zuchinni and onion (approx. 8 minutes for vegetables).  Remove vegetables.  Grill pita until toasty.  Grill tomatoes ntil lightly charred (approx. 2 minutes).
Mix remaining dressing into feta.  Heat feta mixture in skillet 1-2 minutes. 
Cut zuchhini into chunks.  Drizzle everything with honey.  Fill pitas with chicken, veggies and cheese.  Enjoy!

Good Seasons Italian dressing made with balsamic vinegar is extra yummy!

Ice Cream Topper: Peanut Butter Fudge

From One Family, One Meal

Ingredients

Unsalted butter, 1⁄2 cup 

Unsweetened chocolate baking bar, 1 oz.

Sugar, 3⁄4 cup

Unsweetened cocoa, 1⁄4 cup

Evaporated milk, 1 (5-oz.) can

Creamy peanut butter, 1⁄2 cup

Vanilla extract, 1 tsp.

Kosher salt, 1⁄4 tsp.

Preparation

1. Melt butter and chocolate in a small, non-aluminum saucepan over medium-low heat. Stir in sugar and cocoa until blended. Gradually add evaporated milk, stirring until blended.

2. Bring to a low simmer over medium heat, stirring constantly. Remove from heat when bubbles appear. Stir in peanut butter and remaining ingredients. Serve warm, spooned over ice cream.

Blackberry Chocolate Pie

• Ingredients:
• 1 (15 ounce) package pastry for a 9 inch double crust pie
• Or Beka's Grandma's Pie Recipe
• 2 cups of flour
• level t salt
• cup of crisco
• 1/3 cup of water
• mix with fingers the flour, salt and crisco until it turns into pea sized, or corn meal
• add water and mix it in with a fork just until it sticks
• make a ball out it (makes 2 crusts)
• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 3/4 teaspoon ground cinnamon
• 4 cups blackberries
• 3/4 cup semisweet chocolate chips
• 1/2 tablespoon lemon juice
• 
  

Preheat oven to 425 degrees F (220 degrees C). Place one of the pie crusts into the bottom of a 9 inch pie plate.

In a bowl, mix the sugar, flour, and cinnamon. Gently stir in the blackberries and chocolate chips. Sprinkle with lemon juice. Transfer to the pie crust in the pie plate. Place remaining pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers.

Bake 35 minutes in the preheated oven, until top is golden brown. Cool slightly before slicing.

Spicy Salsa

this is loose - I really do change it all the time depending upon what I have on hand from the garden

10 cups roughly chopped tomatoes (and sometimes I add a can or two of chopped tomatoes - depending on how many peppers and onions I have)

5 cups chopped and seeded green bell peppers

5 cups chopped onions (I generally use yellow, but have been know to use all kinds)

2 1/2 cups hot peppers, chopped, seeded (a mix of of jalepenos and green chilis)

1 1/4 cups cider vinegar (this is the part that is essential for canning & not if you are eating this fresh)

6  garlic cloves, minced (use less if you don't love garlic like I do)

2 tablespoons cilantro, minced

3 teaspoons salt

1 (6 ounce) can tomato paste

STEP ONE: combine all ingredients in a large pot (stock pot)
STEP TWO: simmer to desired thickness
STEP THREE: (only have to do if you have people who don't like chunks) puree in a food processor
STEP FOUR: laddle into hot jars leaving 1/4 inch head space
STEP FIVE: process for 15 minutes in a water bath