Oh No! My Fresh Picked Tomatos Are About To Go Bad Salsa

I have accumulated fresh tomatos from my dad's and my friends gardens, however I can only eat so many. I really need to make a salsa before those maters go bad. That would be a waste. You know what? There really is nothing like fresh made salsa.

OK so let's see. My salsa today consisted of:

between 10 - 15 tomatos
1/2 of a fresh jalepeno
tbsp minced garlic
handfull of green onions
handfull of regular onion
2 limes ( squeeze the juice in the mix and then grind some lime zest into the mix also)
some fresh cilantro
Add Slap Ya mama or Tony's Creole Seasoning to taste ( I like mine a little on the spicy side. If your nose don't run, IT AIN"T GOOD! It's gotta have that kick. Also cleans out your sinuses.)
Add salt and pepper to taste.

Boil a pot of water, throw a few tomatos at a time into the boiling water. Leave them in for a couple of minutes. Dip them out with a slotted spoon so the water drains. Give them a couple of minutes to cool, then cut the stem end off and slide the skins off.

Chop you ingredients. All need to be rather small except the tomatos. They are the stars of the show. Chunk them up into good sized pieces. Add all ingredients and cook on high for about 20 minutes stirring frequently. Then turn them down to simmer for an hour or maybe two. Let cool. Grab you a beer and go to town.

Rascal Faltts song for this recipe, Me and My Gang.
Call your gang over and have a party. Eat, Drink, and be Merry!

Chocolate Raspberry Cheesecake

 

Here we go. My first recipe. Let's start with a dessert. That's my favorite meal. How about cheesecake? Anything with cream cheese has to be good. Right? Let's see. My freind often requests my Chocolate Raspberry Cheesecake. Can't remember where I got this recipe from, but it is AWESOME! Here's what you'll need: 1 (6 oz)chocolate pie crust 6 oz cream cheese, softened (I usually use 8 oz) 1 (14 oz) can sweetened condensed milk (NOT evaporated milk) 1 egg 3 T. lemon juice 1 tsp. vanilla extract 1 c. fresh or frozen raspberries (I have also made this with mixed berries and also with just blackberries)  Chocolate Glaze: 2 (1 oz) squares semi-sweet baking chocolates 1/4 c. whipping cream Preheat oven to 350 degrees. With mixer, beat cream cheese until fluffy: gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice and vanilla: mix well. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake 30 to 35 minutes or until center  is almost set. Cool.  Chocolate Glaze: In small saucepan, over low heat, melt 2 (1 oz) squares semi-sweet baking chocolate with 1/4 c. whipping cream. cook and stir until thickened and smooth. Remove from heat. Top cheesecake with chocolate glaze: chill. Garnish as desired. Refridgerate leftovers. You can do a solid layer of glaze, but I usually just drizzle mine. I don't care for all that chocolate. I usually garnish with a few raspberries on top. Enjoy! Oh! Did I mention the key to this becoming a success is listening to Rascal Flattss music while baking? It has to feel the love of GREAT Music! :)

The Beginning

My friend says I should start a blog of my favorite receipes, so like an a**hole, I'm listening to watch she says again.  Lord help me.  More to come shortly.