Cowboy Caviar

Candy makes the best dip every year during the Celebration called Cowboy Caviar.  This is the only picture I could get of it.  It was gone before I knew it.  

Dustrie eating.  Poor girl I made her pose for the picture.

She really didn't seem to mind.

2 cans diced tomatoes

2 can black beans (drained)

2 cans corn

green onion (optional)

cilantro

4-5 avocados

packet of Italian dressing (put the amount of water the instructions have but not the oil)

garlic salt

Serve with tortilla chips.  Or just eat it with a spoon, no one will know.

Guacamole

A friend brought some Guacamole the other day to a BBQ we were having.  I couldn't believe how easy it was to make it so I whipped up a little for us.

Avocados
Sour cream
Pase Picante Sauce
Salt
Pepper
Garlic powder
Lime juice

I used two avocados and just dumped everything else in I didn't measure anything.  So just do what you think would be best.  If you keep the avocado pits in the guacamole it keeps it from turning brown so fast.  The picture kinda looks brown but I think it is from the Pase.

Fruit Dip

This dip is too easy and good not to make.

8 oz of Cool Whip, thawed
8 oz cream cheese, softened
1/2 cup Coconut cream (found in the mixed drinks section)

Mix all together until fluffly.

Chili Cheese Dip

This dip is very addicting be careful....very careful!  We eat it with chips, bread sticks, hamburgers and sometimes with a spoon.  I would have taken a picture but it really doesn't last long.  I got this from my friend Jana, who has her own cooking blog.  doublethedeliciousness.blogspot.com

8 oz Velveeta
8 oz cream cheese
8 oz sour cream
Chopped Green Chillies, you could use the canned chillies.

Put all ingredients in a microwave safe bowl and heat in 1 minute intervals, stirring after each minute until smooth and melty.

Bruchetta

This is so good when you have fresh tomatoes from the garden.

1 lb. tomatoes-diced with no seeds
2 oz of feta cheese (or a little more)
2 Tablespoons balsamic vinegar
2 Tablespoons olive oil
2 Tablespoons Italian parsley
2 Tablespoons fresh basil or 1 Tablespoon dry basil
1 clove garlic minced
salt
pepper
Pinch of red pepper flakes to your liking

Brush sides of bread with olive oil or butter and garlic (you can use baguette bread) Broil bread and serve with Bruchetta.

Canned Salsa

Scald, skin and chop tomatoes. Each batch will require:
2 quarts tomatoes
1 onion, chopped
1 green pepper, chopped
2 jalapenos, chopped
1 anaheim chili pepper, chopped
2 cloves garlic, chopped
1 Tablespoon salt
2 1/2 Tablespoons chili powder
1 1/2 teaspoons ground cumin ( not so much if you don't like cumin)

Mix all ingredients together in a large stock pot. Simmer one hour....longer if you like it thicker. Stir often especially when it starts to thicken, the veggies fall to the bottom and will scorch. I usually don't add more than 3 batches to a pan, it takes longer to thicken the more you add. Pour into bottles, add:
1 Tablespoon lemon juice to each pint
2 Tablespoons lemon juice to each quart
Hot pack 40 minutes for pints, 60 minutes for quarts.

This sound so good. I haven't ever canned salsa but this seems pretty easy.