Garden Tomato Salsa
A fresh, easy way to use up your garden tomatoes. Mix and match different varieties of tomatoes for this salsa. It will keep well for several days in the refrigerator.

In a food processor, combine the jalapeno peppers, cilantro, and onion.

To finely chop, pulse several times.

To make coarsely chopped tomatoes, add the tomatoes and pulse just a few times.

Transfer to a bowl that has a secure lid.

Mix the olive oil, red wine vinegar, lime juice, and salt in a separate bowl.

Add the dressing to the tomatoes and thoroughly mix.

Cover and chill for at least a half-hour.

Eggnog I
Without eggnog, Christmas is not complete! With the help of this recipe that calls for eggs, cream, and sweetened condensed milk, you can now make your own.

Beat eggs; mix in condensed milk vanilla quart of milk and salt.

Beat the whipping cream until soft peaks form.

Fold in to egg and milk mixture and sprinkle with nutmeg.

Serve chilled.

Poppy Seed Chicken Casserole
Layers of creamy sauce, shredded chicken, and Cheddar cheese are combined in this poppy seed chicken casserole, which is finished with buttery crackers and poppy seeds.

Place chicken breasts into a large pot; cover with water and bring to a boil over high heat.

Reduce heat to medium cover and simmer until chicken is no longer pink in the center about 20 minutes.

Drain; shred chicken with two forks.

Preheat the oven to 350 degrees F (175 degrees C).

Mix crackers melted butter and poppy seeds together in a large bowl until combined; set aside.

Stir condensed soup and sour cream together in a medium bowl; pour 1/2 of the mixture into a 9-nch square baking dish.

Add shredded chicken in an even layer; top with remaining soup mixture.

Sprinkle with Cheddar cheese then top with cracker mixture.

Lazy Housewife Pickles
Bread-and-butter style refrigerator pickles have a crisp flavor and don’t even require boiling. Simply pack the sweet and sour pickling mixture over the cucumber slices in jars, and store in the fridge for a week.

Combine cucumbers and onion slices in jars.

Pour the pickling syrup over the slices of onion and cucumber after stirring the sugar, vinegar, mustard seeds, celery seeds, turmeric, and salt in a bowl until the sugar and salt have completely dissolved.

Refrigerate containers with lids for one week before opening.

Roasted Carrots and Radishes
When served with baby carrots, roasted radishes taste much sweeter and more juicy than raw ones.

Preheat the oven to 400 degrees F (200 degrees C).

Combine radishes and carrots on a rimmed baking sheet and drizzle with olive oil.

Sprinkle with garlic salt and lemon-pepper seasoning; toss to coat.

Roast in the preheated oven until tender 20 to 25 minutes.

Chef John’s Chicken a la King
This classic comfort food recipe is easy to adapt to your taste. Use leftover roast chicken or a store-bought rotisserie chicken, and serve the creamy sauce over pasta, toast, rice, or mashed potatoes.

In a big skillet over medium-high heat, melt the butter.

Add salt and mushrooms.

Sauté the mushrooms until their moisture is released.

Cook the mushrooms for another 8 to 10 minutes, or until the moisture evaporates and they start to brown.

Add the shallots and cook and stir them for 3 to 4 minutes, or just until they soften.

heat to a medium setting.

To make a roux, add flour and stir to coat the mushrooms.

Cook until the flour turns golden, about 5 minutes.

Peppers can be added; cook and stir for about a minute.

Sherry wine should sizzle for about 30 seconds after being added.

Mix in the stock.

Turn up the heat to medium-high, then simmer.

Reduce heat to medium-low when it begins to bubble, and cook for 10 to 15 minutes, stirring occasionally, until it begins to slightly thicken.

Cayenne and nutmeg should be added.

Ultimate Pizza Sauce
This is the best pizza sauce there is—no more store-bought needed—freezable, simple to make, and loaded with vegetables.

Heat oil in a large pot over medium-high heat.

Saute carrots and bell peppers about 5 minutes.

Add onion and garlic and saute to desired softness about 5 minutes.

Add tomato paste to the pot and distribute evenly.

Pour in red wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon to deglaze; reduce heat to low.

Add diced tomatoes oregano salt and pepper.

Simmer for 15 to 20 minutes.

Blend the red sauce to desired thickness using an immersion blender or food processor.

Simmer further for enhanced flavor at least 1 hour or until ready to use.

Pepper Jelly Pork
It’s impossible to go wrong with this quick and simple recipe for spicy-sweet pepper jelly pork tenderloin.

Preheat oven to 450 degrees F (230 degrees C).

Whisk chili powder black pepper ground cumin and salt together in a small bowl.

Rub spice mixture onto all sides of pork tenderloin.

Place tenderloin in a shallow roasting pan.

Roast tenderloin in the preheated oven until no longer pink in the center about 30 minutes.

An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

Stir pepper jelly and balsamic vinegar together in a saucepan over low heat until jelly is completely melted 1 to 2 minutes.

Brush pepper jelly mixture over pork tenderloin and continue to bake tenderloin until jelly coating is hot about 5 minutes more.

Let pork rest for 5 minutes before slicing.

Healthier Old Fashioned Potato Salad
This healthier version of old fashioned potato salad uses egg whites, low-fat mayonnaise, and increases the amount of vegetables, making for a delicious and filling side dish.

Put the potatoes in a big pot, add salted water, and bring to a boil.

Simmer for about 20 minutes until tender, reducing heat to medium-low.

Peel, drain, and chop.

Put the eggs in a pot and add water to cover them.

Place eggs in boiling water, turn off the heat, and let stand for 15 minutes.

Eggs should be removed from hot water, cooled, and peeled.

Chop the whites, and discard the yolks.

In a sizable bowl, combine the potatoes, egg whites, celery onion relish, mayonnaise, mustard, celery seed, garlic, and pepper.

Combine thoroughly, then chill in the refrigerator.

Chocolate Covered Blueberries
blueberries covered in chocolate! These are incredibly fantastic. Consume fruit and chocolate together!

Melt chocolate in a microwave-safe glass bowl in the microwave or a metal bowl set over a pan of simmering water.

Stir frequently until melted and smooth.

Remove from heat and stir in shortening until melted.

Line a baking sheet with waxed paper.

Add blueberries to chocolate; stir gently to coat.

Spoon small clumps of blueberries onto the prepared baking sheet.

Refrigerate until firm about 10 minutes.

Store in a cool place in an airtight container.

These will last about 2 days.