So Good Restaurant Style Salsa

So good, So Easy! This was my first ever attempt at making my own salsa. I never realized how easy it would be, and how delicious! It instantly reminded me of authentic Mexican Restaurant Style Salsa.  We had this on our burritos last night and it was awesome.

The Pioneer Woman has outdone herself again. The only change I will make the next time I make this recipe, and I will make this recipe again, is probably not to put in an entire jalapeno, seeds and all. I have to admit, I am a wimp when it comes to spice and it was way too hot for me, not to mention the incident with my eye…lol 😉

On a side note, I like to eat my salsa with doritos. It is an excellent flavor combination that I made quite on accident and I am glad I did!

I would also like to note that I do not usually like raw vegetables. I just can’t stand the texture, but since this is made in the food processor, this recipe has great versatility. I was able to make it very smooth and the raw vegetables didn’t bother me at all but that doesn’t mean you can’t make yours as chunky as you like!

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Caramel Apple Bites

This is a genius idea. What a great way to make a usually messy snack into a wonderful, party friendly finger food! These Caramel Apple Bites are so cute and I can think of so many possibilities, including candy, chocolate, nuts, pretzels, you name it. Wouldn’t some Hot Fudge Sauce drizzled over these be yummy?

Pretzel Hugs


I absolutely love chocolate covered pretzels. It is one of my favorite holiday traditions. When I came across this recipe from Shelly @ Cookies and Cups, I just couldn’t believe someone had come up with something that looks even better!

These look like the take the idea to a whole new level with more chocolate and less mess!

What a perfect addition to any party as well. The hostess will be happy with a fairly inexpensive snack that didn’t destroy the kitchen and the ladies will be in a delightful chocolate trance.

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Baked Creamy Chicken Taquitos

Yield: 12 taquitos
  • 3 ounces cream cheese, softened
  • 1/4 cup green salsa
  • 1 Tbsp fresh lime juice (juice from half a lime)
  • 1/2 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp onion powder
  • 2 cloves garlic, minced
  • 3 Tbsp chopped cilantro
  • 2 Tbsp sliced green onions
  • 2 cups shredded cooked chicken
  • 1 cup shredded Mexican flavored cheese
  • small flour or corn tortillas
  • kosher salt
  • cooking spray
Preheat your oven to 425˚F. Line a baking sheet with parchment paper.
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.
(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)
Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).
Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone.  Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.
Bake for 15 – 20 minutes or until crisp and golden.
Serve with salsa, sour cream or guacamole.
Recipe Source: Chef In Training 

Soft Pretzel Tots

INGREDIENTS:

1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 package active dry yeast
4 1/2 cups all-purpose flour
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt or coarse Sea Salt

DIRECTIONS:

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 4 equal pieces. Roll out each piece of dough into a 22-inch rope. Cut the dough into 1-inch pieces; using your two hands, one-by-one, roll them into circles. Place the balls (or tots) onto the parchment-lined half sheet pan.

Place the pretzels tots into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel tot with the beaten egg yolk and water mixture and sprinkle with the pretzel salt (or coarse sea salt). Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Recipe Source: As adapted by A Cozy Kitchen, originally by Alton Brown

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