a little of each

A family's cookbook

Salsa Cake June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 1:10 pm
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Ingredients

2 cups all-purpose flour

1 ½ cups sugar

4 tsp baking powder

1 tsp baking soda

¼ tsp cinnamon

½ tsp ground cloves

½ tsp ground allspice

1 cup tomato salsa

½ cup shortening

2 eggs

1/3 cup water

1 recipe cream cheese frosting

 

Directions

Mix flour, sugar, baking powder, baking soda and spices in a mixing bowl.  Add salsa and shortening.  Beat for 3 minutes or until well-mixed.  Beat in eggs and water and beat another 3 minutes.  Grease and flour cake pans, two round or one 9 x 12.  Pour batter in pans and smooth evenly.  Bake in 350 degree oven for 30 minutes or until done.  Cool and frost.

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Baja Dip December 27, 2012

Filed under: Appetizers — alittlemoreofeach @ 12:10 pm
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You can use store-bought hummus or easily, and much more inexpensively, make your own with the Garlic Hummus recipe.  I’ve also used a peach-tomato salsa in this layered dip, and it was wonderful.

From “The Dinner Doctor.”

Ingredients

  • 1 cup hummus
  • 1 cup ripe avocado, cubed
  • 1 Tbl fresh lime juice
  • ½ cup chunky tomato salsa
  • ½ sour cream
  • 2 Tbl fresh cilantro, chopped

Instructions

Using a rubber spatula, spread the hummus over the bottom of a 1-quart glass or ceramic bowl. Layer the avocado cubes on top and sprinkle the lime juice all over. Top with layers of the salsa, then sour cream and the cilantro. Serve with tortilla chips.

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Cindy’s Salsa

Filed under: Appetizers — alittlemoreofeach @ 12:04 pm
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Cindy’s Salsa

by Stephanie

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Ingredients

  • 6 ripe tomatoes
  • ½ cup red onion, diced
  • 1 large clove garlic, minced
  • ¼ cup fresh cilantro (or to taste)
  • juice of one lime
  • 1 small fresh jalapeno chile
  • salt and pepper, to taste
  • 1 tomatilla, seeded and diced, optional

Instructions

Remove the seeds from the tomatoes and dice. Place in a bowl and add the diced onion, garlic, cilantro, optional tomatilla and lime juice. Stir well to mix.

Add as much finely diced jalapeno chile, salt and pepper to taste. (Test the jalapeno for “hotness” first. You may only need a teaspoon, or the whole pepper, depending on your level of pain tolerance.)

Let salsa sit for about 30 minutes for flavors to marinate.

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Pineapple Salsa

Filed under: Appetizers — alittlemoreofeach @ 12:03 pm
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Pineapple Salsa

by Robin

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Ingredients

  • 1 ½ cups fresh pineapple, chopped
  • 1 Tbl cilantro, chopped
  • 1 Tbl fresh lime juice
  • 1 Tbl sugar
  • 1 tsp fresh ginger, minced
  • 1 jalapeno, minced

Instructions

Stir all the ingredients together, cover and chill until ready to serve. This will keep in the refrigerator for up to two days. Serve with cinnamon-sugar tortilla chips.

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No-Onion Salsa

Filed under: Appetizers — alittlemoreofeach @ 11:45 am
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img_3636This salsa also doubles as a great meal when it is topped with shrimp and called “gazpacho.”

Ingredients

  • 1 (20 oz) can whole, peeled tomatoes, chop by hand
  • 2 fresh tomatoes, diced
  • 2 avocados, diced
  • juice and pulp from 1 large lemon
  • 2 cloves garlic, minced
  • 1 each: red, green and yellow jalapeno peppers, stems and seeds removed, diced
  • chopped green chile, canned or fresh roasted
  • ¼ cup cilantro
  • salt and pepper to taste

Instructions

Mix all ingredients in a bowl including the juice from the canned tomatoes. Refrigerate for one hour and serve with tortilla chips.

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