Please believe me - this is the BEST!

I don't know what made me remember this recipe.  It was the week after Christmas and I was still on break. Maybe that is the explanation... my head was relatively clear and not bad-addled with one million thoughts of students, essays, and lessons.  The Darling Husband loves a little early evening snack/appetizer of Bar Cheese and crackers (usually Triscuits).  We were out of Bar Cheese, and I suddenly remembered this recipe. It is an old recipe of my mom's.  I got the ingredients and whipped it up.  It is so easy and so delicious.  It makes four nice sized tubs of cheese and keeps for a long time in the fridge.  EVERYONE loves this stuff.  We are out, but luckily I picked up the ingredients to make it at the grocery store yesterday.  Good thing, because we are in the middle of a big old snow storm and no one is going anywhere today (including school - the kids and I all have the day off.  Yee-haw!  I seriously needed this.)

It is kind of embarassing to show you the ingredients.  But, I promise it is so good.

Here is what you will need:

Velveeta (don't judge...)

Horseradish

Beer (you only need 5 ounces, so you get to drink the rest!)

Mayonnaise (Duke's, of course!)

And a little Tabasco

Cube the cheese and put it in a saucepan.

Melt the cheese and add all the other ingredients.  Stir until smooth.

Pour into four or five small containers.

Try not to eat it all while it is still warm.  Seriously not kidding.  You can eat it while warm, or you can let it cool and put it in the fridge before eating.  Store in the fridge.  It will get firm like store bought Bar Cheese.  Once you eat this, you will never be able to go back to the store bought variety.

Delicious Cheese Spread

2 lbs. Velveeta (one box)

8 ounces horseradish (one jar)

1 generous cup of mayonnaise (preferably Duke's, which you can order online here!)

10 drops Tabasco

5 ounces beer

Cube cheese.  Melt over med/low heat, stiring while melting.  Stir in horseradish, mayonnaise, Tabasco, and beer.  Stir until smooth.  Pour into containers.

Makes 5 cups.



Salsa!

Look at what I made with tomatoes and peppers from my own garden!

First you have to core, seed, and chop a ton of tomatoes.

Then you have to core, seed, and chop up a bunch of peppers.  I used Hungarian Yellow Peppers, Jalepeno Peppers, and some red and orange bell peppers.  Wear gloves if you are chopping hot peppers. And don't shove all the cores and seeds down the drain at the same time and then turn on the disposal because you will be overcome with hot pepper fumes and won't be able to stop coughing.  Oops!

Then chop up a bunch of onions. (I forgot to take a picture of this step, but you have seen it before so you can just imagine it.)

Throw it all in a big pot.

Throw in some chopped garlic and add some vinegar.  Then stir it up, bring to a boil, and simmer.

Doesn't that look so good?

Cook and stir until it is the desired consistency.  I also add some tomato paste into the mixture to make the salsa a little thicker and less drippy.

When it is ready, ladle into hot, sterilized jars.  Seal and process and put away until winter!

Here is the actual recipe.  It is a combination of a recipe from my Gram and my own concoction.  I call it:

Josie's Garden Salsa

8 cups cored, seeded, chopped tomatoes
2 - 3 cups cored, seeded, chopped hot peppers
2 - 3 cups cored, seeded, chopped sweet peppers
2 cups chopped onion
3 tsp salt
5 - 6 cloves chopped garlic
2 1/2 cups cider vinegar
2 - 6 ounce cans tomato paste

Combine all ingredients except tomato paste in a large stockpot.  Bring to a boil.  Simmer for 30 minutes, stirring occasionally.  Puree with a hand blender if you desire a smoother consistency.  Add tomato paste and simmer until desired thickness.  Pack into hot, sterilized jars.  Seal and process in a hot water bath for 30 minutes.

If you have never canned before, make sure you consult a friend who has or go online for more specific directions.  It is not hard.  Have fun! :)