Remember the joy of a warm Pop-Tart on a busy morning? That flaky crust, the sweet, fruity filling, and that iconic frosting drizzle. Well, what if I told you that joy could be multiplied tenfold with a homemade version? Forget those crumbly, often-stale store-bought pastries. We’re talking about Homemade Blueberry Pop Tarts today, and trust me, they’re a game-changer. Imagine a golden, buttery crust encasing a bursting-with-flavor blueberry filling, all topped with a sweet glaze that melts in your mouth. Get ready to rediscover a childhood favorite, elevated to gourmet status.

Homemade Blueberry Pop Tarts:

Blueberry Filling:

• 1 lb fresh blueberries
• 1 tsp lemon zest
• 1 1/2 TBSP lemon juice
• 1/3 cup sugar
• 1 TBSP cornstarch
• 1 TBSP water

Pop-Tart Crust:

• 3/4 cup (1.5 sticks) of unsalted butter, grated
• 1 3/4 cup flour
• 1/3 cup sugar
• 1/4 tsp salt
• up to 1/2 cup cold ice water

Icing:

• 1 cup powdered sugar
• 1 tsp vanilla
• 1 1/2 TBSP milk

In a medium sauce pan, add blueberries, lemon zest, lemon juice, and sugar. Bring to a boil over medium heat. In a small bowl, add cornstarch and water  and stir together. Add to the blueberry mixture. Turn down the heat and simmer for about 10 minutes, stirring often.  Remove from the heat and allow to cool.For the crust, add shredded butter, flour, sugar and salt. Work together with a pastry cutter until you have a crumble mixture. Add cold water 1 TBSP at a time until you can form a ball.  Chill for 45 minutes.  Remove from the fridge and roll out the dough to a 9×12 rectangle. Cut into 2.5×4 inch rectangles. 

Add 1 1/2 TBSP of filling and add a second layer of dough. Seal with a fork around all edges. Poke the top of each pop tart with a fork to vent.  Place on a baking sheet lined with parchment paper and bake at 400 degrees for 25 minutes.

Remove from oven and allow to cool completely.

With a mixer, add powder sugar, vanilla, and gradually add milk. Mix until combined and get desired consistency.  Top off each cooled pastry with icing and add sprinkles. Enjoy!!

Homemade Blueberry Pop-tarts

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• Author: Jen

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These Homemade Blueberry Pop-tarts are bursting with flavor and topped with a sweet glaze that melts in your mouth! 

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Ingredients

Blueberry Filling:

• 1 lb fresh blueberries
• 1 tsp lemon zest
• 1 1/2 TBSP lemon juice
• 1/3 cup sugar
• 1 TBSP cornstarch
• 1 TBSP water

Pop-Tart Crust:

• 3/4 cup (1.5 sticks) of unsalted butter, grated
• 1 3/4 cup flour
• 1/3 cup sugar
• 1/4 tsp salt
• up to 1/2 cup cold ice water

Icing:

• 1 cup powdered sugar
• 1 tsp vanilla
• 1 1/2 TBSP milk

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Instructions

To make the filling:

1. In a medium sauce pan, add blueberries, lemon zest, lemon juice, and sugar
2. Bring to a boil over medium heat
3. In a small bowl, add cornstarch and water and stir together
4. Add to the blueberry mixture
5. Turn down the heat and simmer for about 10 minutes, stirring often
6. Remove from the heat and allow to cool

To make the crust:

1. Add shredded butter, flour, sugar and salt
2. Work together with a pastry cutter until you have a crumble mixture
3. Add cold water 1 TBSP at a time until you can form a ball
4. Chill for 45 minutes
5. Remove from the fridge and roll out the dough to a 9×12 rectangle
6. Cut into 2.5×4 inch rectangles
7. Add 1 1/2 TBSP of filling and add a second layer of dough
8. Seal with a fork around all edges
9. Poke the top of each pop tart with a fork to vent
10. Place on a baking sheet lined with parchment paper and bake at 400 degrees for 25 minutes
11. Remove from oven and allow to cool completely

To make the icing:

1. With a mixer, add powder sugar, vanilla, and gradually add milk
2. Mix until combined and get desired consistency
3. Top off each cooled pastry with icing and add sprinkles

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Are you someone who can’t get enough of that savory, crunchy, oniony, garlicky goodness that coats an everything bagel? Do you find yourself wishing you could sprinkle that magic on, well, everything? Then you’ve landed in the right place! Forget running to the store every time your everything bagel craving hits. Today, we’re unlocking the secret to crafting your very own homemade everything bagel seasoning. Get ready to elevate your avocado toast, eggs, roasted veggies, and so much more with this ridiculously easy and incredibly flavorful blend. Let’s get started!

Recipe from Love and Lemons

Homemade Everything Bagel Seasoning:

Makes about 1/4 cup

• 4 tsp white sesame seeds
• 2 tsp black sesame seeds
• 2 tsp poppy seeds
• 2 tsp dried minced garlic
• 3 tsp dried minced onion
• 1 tsp flaky sea salt

Mix together the sesame seeds. poppy seeds, garlic, onion and sea salt.

Amazing with homemade bagels or avocado toast. Enjoy!

Homemade Everything Bagel Seasoning

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• Author: Jen

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Description

This Homemade Everything Bagel Seasoning is a little bit of magic that you can sprinkle on bagels, toast, veggies and more!

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Ingredients

Makes about 1/4 cup

• 4 tsp white sesame seeds
• 2 tsp black sesame seeds
• 2 tsp poppy seeds
• 2 tsp dried minced garlic
• 3 tsp dried minced onion
• 1 tsp flaky sea salt

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Instructions

1. Mix together the sesame seeds, poppy seeds, garlic, onion and sea salt

 

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Notes

Amazing with homemade bagels or avocado toast.

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We’ve all heard it before and I’m a big proponent of this truth: breakfast is the most important meal of the day! It sound like a cliche at this point, but that doesn’t erase the value in it. For me personally, a good breakfast is one of the easiest ways to draw me out of bed in the morning. And telling me that I can have cookies for breakfast? Sure to do the trick! These protein-packed baked goods are filled with fruit, oats, trail mix, and more healthy and fibrous foods that are a great way to kickstart your day! Give this recipe a try and you’ve got breakfast for a week. (Or even just a delicious protein snack!)

Protein-Packed Breakfast Cookie:

• 1/2 cup butter or almond butter
• 1 ripe banana
• 1/2 cup apple sauce
• 1 TBSP honey
• 1 cup whole grain oats
• 2 TBSP flax seed
• 2/3 cup wild roots trail mix
• 1 tsp vanilla
• 1 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1 cup almond flour

In mixing bowl, add butter and whip. Mix in honey, banana, and apple sauce. Add vanilla, flax seed, oats, baking soda, almond flour, and cinnamon. Continue to mix until combined. Stir in Trail Mix

Roll into 1/4 cup balls and place in freezer for at least 1 hour.

Bake at 375 for 7 minutes. Remove from the oven using a spatula and press down on baked cookie to flatten.  Continue to bake for 5-7 more minutes or until gold brown.

Allow to completely cool before removing from baking sheet.  Enjoy!

Protein Packed Breakfast Cookie

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• Author: Jen

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These Protein Packed Breakfast Cookies are filled with healthy goodness and a great way to kickstart your day!

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Ingredients

• 1/2 cup butter or almond butter
• 1 ripe banana
• 1/2 cup apple sauce
• 1 TBSP honey
• 1 cup whole grain oats
• 2 TBSP flax seed
• 2/3 cup wild roots trail mix
• 1 tsp vanilla
• 1 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1 cup almond flour

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Instructions

1. In mixing bowl, add butter and whip
2. Mix in honey, banana, and apple sauce
3. Add vanilla, flax seed, oats, baking soda, almond flour, and cinnamon
4. Continue to mix until combined
5. Stir in Trail Mix
6. Roll into 1/4 cup balls and place in freezer for at least 1 hour
7. Bake at 375 for 7 minutes
8. Remove from the oven using a spatula and press down on baked cookie to flatten.
9. Continue to bake for 5-7 more minutes or until gold brown
10. Allow to completely cool before removing from baking sheet

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Cranberry Pecan Goat Cheese Wreath Spread:

Recipe idea found at The Novice Chef

• 10.5 oz goat cheese
• 8 oz cream cheese
• 2 tsp cinnamon
• 3 TBSP Honey
• 1 1/2 cups of pecans chopped
• 1 cup diced dried cranberries
• 1/2 cup minced fresh parsley

Cut a 10″ circle out of parchment paper and place it in the center of your serving platter. This will be the template for your cheese spread placement.

In a large bowl, beat goat cheese, cream cheese, cinnamon, and honey until light and fluffy. Add 1/2 cup of chopped pecans and stir until combined.

Line your countertop with parchment paper and lay the remaining pecans, dried cranberries, and parsley on top. Spread out evenly over the parchment paper.

Form two or three long logs of cheese. If you create 2, they should each be approximately 14 inches long. With three logs, they should each be around 9 inches long. Don’t worry if they are not the exact same size.  Roll them over the pecan, dried cranberries and parsley mixture, generously coating the outer layer. Place on the edge of the parchment circle. Repeat with the second log and connect them together to form a continuous circle. If necessary, repeat with the third log. You can now adjust the wreath shape if it is uneven and drizzle with honey if you wish.

I like to garnish with a bit of rosemary and fresh cranberries.

This recipe also makes for a great cheese ball! This is perfect for serving year-round.

Cranberry Pecan Goat Cheese Wreath Spread

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• Author: Jen

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This Cranberry Pecan Goat Cheese Wreath Spread is perfect for your holiday gatherings!

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Ingredients

• 10.5 oz goat cheese
• 8 oz cream cheese
• 2 tsp cinnamon
• 3 TBSP Honey
• 1 1/2 cups of pecans chopped
• 1 cup diced dried cranberries
• 1/2 cup minced fresh parsley

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Instructions

1. Cut a 10″ circle out of parchment paper and place it in the center of your serving platter
2. This will be the template for your cheese spread placement
3. In a large bowl, beat goat cheese, cream cheese, cinnamon, and honey until light and fluffy
4. Add 1/2 cup of chopped pecans and stir until combined
5. Line your countertop with parchment paper and lay the remaining pecans, dried cranberries, and parsley on top
6. Spread out evenly over the parchment paper
7. Form two or three long logs of cheese
8. If you create 2, they should each be approximately 14 inches long
9. With three logs, they should each be around 9 inches long
10. Roll them over the pecan, dried cranberries and parsley mixture, generously coating the outer layer
11. Place on the edge of the parchment circle
12. Repeat with the second log and connect them together to form a continuous circle
13. If necessary, repeat with the third log
14. You can now adjust the wreath shape if it is uneven and drizzle with honey if you wish
15. I like to garnish with a bit of rosemary and fresh cranberries

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Notes

This recipe also makes for a great cheese ball! This is perfect for serving year-round

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Spice up your next gathering with this creamy and flavorful Chicken Queso Dip! Packed with tender shredded chicken, melted cheese, and a hint of spice, this dip is the perfect appetizer to share with friends and family. Load up on tortilla chips and enjoy this warm, cheesy dip that’s perfect for a fall evening!

Recipe from Food Dolls. 

Chicken Queso Dip:

• 1 large chicken breast, cooked and shredded (rotisserie works great)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 cloves garlic, minced
• 1 tsp paprika
• 1 tsp oregano
• 8 oz cubed velveeta cheesse
• 6 oz pepper jack cheese
• 8 oz cream cheese
• 1 large jalapeño, seeded and chopped
• 1/4 cup cilantro, chopped
• 1/2 cup red onion, diced
• 14 oz can of diced tomatoes with chilies
• 6 oz evaporated milk
• tortilla chips

Preheat the oven to 375.

Toss the chicken with salt, pepper, garlic, paprika, and oregano.

In a 13×9 or 9×9 pan, add Velveeta cheese, pepper jack cheese, cream cheese, chicken, jalapeño, cilantro, red onion, and diced tomatoes.  Drizzle with evaporated milk and bake, uncovered for 25-30 minutes, or until the cheese is melted. Stir to combine.

Serve warm with tortilla chips for dipping.

Chicken Queso Dip

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• Author: Jen

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Description

This Chicken Queso Dip is not only creamy and flavorful, but it is sure to spice up your next gathering! 

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Ingredients

• 1 large chicken breast, cooked and shredded (rotisserie works great)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 cloves garlic, minced
• 1 tsp paprika
• 1 tsp oregano
• 8 oz cubed velveeta cheesse
• 6 oz pepper jack cheese
• 8 oz cream cheese
• 1 large jalapeño, seeded and chopped
• 1/4 cup cilantro, chopped
• 1/2 cup red onion, diced
• 14 oz can of diced tomatoes with chilies
• 6 oz evaporated milk
• tortilla chips

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Instructions

1. Preheat the oven to 375
2. Toss the chicken with salt, pepper, garlic, paprika, and oregano
3. In a 13×9 or 9×9 pan, add Velveeta cheese, pepper jack cheese, cream cheese, chicken, jalapeño, cilantro, red onion, and diced tomatoes
4. Drizzle with evaporated milk and bake, uncovered for 25-30 minutes, or until the cheese is melted
5. Stir to combine
6. Serve warm with tortilla chips for dipping

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In my (not so humble) opinion, one of the best parts about the month of December and the holiday season in general is finding new, festive treats to try! Whether I’m browsing a local Christmas market or baking at home for a movie night, nothing brings about holiday cheer quite like a healthy dose of red-and-green sprinkles. But let’s be honest, this time of year is also busy and at times overwhelming, and *simplicity* is king when energies are low. That’s why I am such a fan of these Candy Pretzel Wreaths! They’re quick, easy, and require only a few ingredients. Not to mention that they’re delicious and cute. I mean, it’s the total package. Next time you’re itching for a low-effort, holiday-infused sweet treat, give these a try!

Candy Pretzel Wreath:

• 1 package of Tiny Twist Pretzels
• 1 pack of Wilton’s Candy Melts, Green
• 1 pack of Wilson’s Candy Melts, Red
• 1 Pastry Bag
• Sprinkles

In a microwave safe bowl, melt the Wilton’s green Candy Melts in 30 second increments, until they are melted and smooth. This shouldn’t take more than 130 seconds.

Prep a sheet of parchment paper on the counter. Dip each pretzel halfway and shake off any excess. Lay the pretzels out to make a circle – this should take seven pretzels on the bottom layer. Make sure they’re touching on each side. Then repeat the process on top, forming a second layer with  six pretzels this time. Once  again, ensuring that the pretzels are touching each other on both sides.

While the Candy Melts are still warm, decorate with sprinkles.

Add a handful of red candy melt into a pastry bag and microwave for 30 seconds. Massage the bag and microwave for an additional 30 seconds, or until completely melted. 

Snip the end of the pastry bag and pipe the Candy Melt into a bow. 

Let these set for 15 minutes to allow the candy to harden. Store in airtight container. Enjoy!

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You know those dishes that look almost too beautiful to eat? Well, this is one of them! (Although I *highly* recommend digging in.) And I promise you, it’s so much easier than it looks! This Holiday Antipasto Wreath is perfect for cozy holiday gatherings where you really want to make a statement! It’s beautiful, delicious, and the best part? Totally customizable! You can choose from all your favorite meats, cheeses, and more to design the platter that works best for you! 

Holiday Antipasto Wreath:

• Toothpicks 
• Cherry Tomatoes
• Salami
• Pepperoni 
• Small, fresh mozzarella balls
• Peperoncino
• Olives (I like to use 2 different types)
• Basil
• Cubed cheese

Greens (you can usually find in your own yard!):

• Cedar
• Rosemary
• Oregonia (or other variegated greens)

Optional, for dipping:

• Balsamic glaze 
• Italian dressing

Lay out a base of greens (cedar works really well) and shape into a round wreath. Set aside. 

I start with four bowls, and make four different skewer assortments with my ingredients. Once all your ingredients are on skewers, you are ready to build your wreath! (I will typically make at least one skewer option with no meat for people who are vegetarian!)
Start filling our your wreath by laying the skewers in a circle. Don’t worry about making a perfect line, I find that it actually looks better crisscross them.  

I like to add single peperoncinos to fill in the holes.

Finally, tuck in a few extra greens to finish it off!

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This is our favorite dip right now! It’s so good with fresh veggies, crackers or chips. It’s definitely a crowd pleaser! I would be great to take to any BBQs you plan to attend this summer.

Easy Dill Dip

Recipe found at The Salty Marshmallow

• 1 cup sour cream
• 1 cup mayonnaise
• 2 TBSP dried dill weed
• 2 TBSP dried minced onion
• 1 TBSP dried parsley
• 1 tsp garlic powder
• 1/8 tsp salt
• 1 Tbsp fresh dill (for garnish – optional)

This dip is quick and simple, it’s amazing with a variety of snacks.  Of course it is amazing as a veggie dip.  but is also fantastic with potato chips, veggie chips, crackers and bread.

Mix all ingredient together in bowl.  Cover and chill for at least 30 minutes. It’s that easy!  Enjoy!

Store in the refrigerator in airtight container for up to 4 days.

Easy Dill Dip

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• Author: Jen

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Description

This Easy Dill Dip would be great to take to any BBQs you plan to attend this summer.

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Ingredients

• 1 cup sour cream
• 1 cup mayonnaise
• 2 TBSP dried dill weed
• 2 TBSP dried minced onion
• 1 TBSP dried parsley
• 1 tsp galic powder
• 1/8 tsp salt
• 1 Tbsp fresh dill (for garnish – optional)

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Instructions

1. Mix all ingredient together in bowl
2. Cover and chill for at least 30 minutes

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Notes

Store in the refrigerator in airtight container for up to 4 days.

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Looking for a new way to serve popcorn? Try this Salted Truffle Popcorn!

Salted Truffle Popcorn

• 2 TBSP olive oil
• 2 tsp truffle oil (white or black)
• 1/2 cup popcorn kernels 
• 2 TBSP butter
• 1/2 tsp truffle salt

In large sauce pan, add olive oil,1 tsp truffle oil, and 1/2 cup popcorn kernels.  Cook on high until kernels begin to pop.

Shake pan as needed. When the popcorn has filled saucepan to about half full and popping begins to slow down slightly, turn off the heat. The popcorn will still continue to pop. When popcorn slows down or completely stops, remove from stovetop and add to a large bowl

In microwave safe bowl, melt 2 TBSP of butter, add remaining 1 tsp truffle oil to butter and mix together. Add to cooked popcorn and toss until coated. Add Truffle salt and enjoy!

For cheesy popcorn, add 2 TBSP graded parmesan and fresh chopped parsley to recipe.

Salted Truffle Popcorn

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• Author: Jen

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Description

This Salted Truffle Popcorn takes ordinary popcorn to another level!

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Ingredients

• 2 TBSP olive oil
• 2 tsp truffle oil (white or black)
• 1/2 cup popcorn kernels
• 2 TBSP butter
• 1/2 tsp truffle salt

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Instructions

1. In large sauce pan, add olive oil,1 tsp truffle oil, and 1/2 cup popcorn kernels
2. Cook on high until kernels begin to pop
3. Shake pan as needed
4. When the popcorn has filled saucepan to about half full and popping begins to slow down slightly, turn off the heat
5. The popcorn will still continue to pop
6. When popcorn slows down or completely stops, remove from stovetop and add to a large bowl
7. In microwave safe bowl, melt 2 TBSP of butter, add remaining 1 tsp truffle oil to butter and mix together
8. Add to cooked popcorn and toss until coated
9. Add Truffle salt and enjoy
10. For cheesy popcorn, add 2 TBSP graded parmesan and fresh chopped parsley to recipe

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What a better way to show your dog some love with these homemade dog treats.  They are so simple and your dog will love them.

Homemade Dog Treats 

Recipe found at Mom on Time Out

• 1 can of pumpkin puree (not pie filling)
• 2/3 cup all-natural peanut butter
• 4 cup whole wheat flour
• 4 eggs
• 1 tsp cinnamon
• Dog Bone Cookie cutters

This recipe makes a large batch, the amount it makes will depend on what size cookie cutter you use.  

Add all ingredients to mixer and mix until all combined.  Dough will be a bit of a thick-sticky texture.

Roll out dough on lightly floured surface, you will want the cookies to be at least 1/4″ thick.  Cut out with a cookie cutter.  I found a set of various sized bones and I love it.  It’s a great option if you have different size dogs.

Place treats on to pan lined with parchment paper and cook at 350 degrees for 20-30 minutes depending on the size of your treats.  You want them to be slightly firm, they will also harden a little when they cool.   Let them cool completely,  Your pup is going to be so happy, mine sure was!  These treats will be good refrigerated for up to 3 weeks.

Homemade Dog Treats

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Easy recipe for Homemade Dog Treats! Your dog will love these!

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Ingredients

• 1 can of pumpkin puree (not pie filling)
• 2/3 cup all-natural peanut butter
• 4 cup whole wheat flour
• 4 eggs
• 1 tsp cinnamon
• Dog Bone Cookie Cutters

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Instructions

1. Add all ingredients to mixer and mix until all combined.  Dough will be a bit of a thick-sticky texture.
2. Roll out dough on lightly floured surface, you will want the cookies to be at least 1/4″ thick.  
3. Cut out with a cookie cutter.  
4. Place treats on to pan lined with parchment paper and cook at 350 degrees for 20-30 minutes depending on the size of your treats.  
5. You want them to be slightly firm, they will also harden a little when they cool.  
6. Let them cool completely

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Notes

These treats will be good refrigerated for up to 3 weeks.

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One of my favorite treats to make for ANY holiday are these Chocolate Covered Pretzels.  Here’s why, they are super simple to make, you can dress them up to match the colors of any holiday and who doesn’t love chocolate and pretzels together?  These pretzels really are a classic treat with the best combination of sweet and salty.  I’ve dressed them up for fall which makes them great for Halloween or Thanksgiving gatherings.  

Chocolate Covered Pretzels

• Bag of Pretzel Rods (I always use Snyders)
• 12 oz bag of chocolate candy melts or chocolate chips
• Fall sprinkles

Microwave Candy melts in 30 second intervals,  stirring in between each time until melted.

Dip each pretzel in chocolate candy and hold above the dipping bowl and let the excess chocolate drip off.

Line up dipped pretzels on wax paper and sprinkle with fall sprinkles. It’s seriously so easy!

If you want to get even more treats, I suggest cutting the pretzels in half and then dipping the broken end into the chocolate.  

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These are quick and easy and great for the summer.  Making your own popsicles is a breeze and they taste so much better than the ones you buy from the store.

Strawberry Lemonade Popsicles:

• 1 1/2 cups fresh or frozen strawberries sliced
• 2 cups lemonade
• Popsicle mold (I love this one at amazon, it comes with a funnel which is super helpful) 

Add lemonade to fill 1/2 of the popsicle molds.

I use my Magic Bullet to blend a cup of the strawberries and then add the blended strawberries into the mold with the lemonade.  Leave about 1 inch from the top.

Add a couple sliced strawberries to the molds and place in freezer for at least 2 hours.  Enjoy!

Strawberry Lemonade Popsicles

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• Author: Jen

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Strawberry Lemonade Popsicles are quick and easy and perfect for summer!

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Ingredients

• 1 1/2 cups fresh or frozen strawberries sliced
• 2 cups lemonade
• Popsicle mold

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Instructions

1. Add lemonade to fill 1/2 of the popsicle molds.
2. I use my Magic Bullet to blend a cup of the strawberries and then add the blended strawberries into the mold with the lemonade.  Leave about 1 inch from the top.
3. Add a couple sliced strawberries to the molds and place in freezer for at least 2 hours.

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Nothing say fall more then apples (except for maybe pumpkins).  We like to make these Dried Apple Chips.  I love this wholesome treat,  you can add some cinnamon and sugar or keep it all natural.   Either way, it is a yummy snack that everyone can enjoy.  Plus, it’s quick and easy too!

Dried Apple Chips:

• 4 apples (cored)
• 1/4 cup sugar
• 1 TBSP cinnamon

Core the apples but leave the peels on.  Then slice the apples 1/4 inch slices.  Lay them out on a baking sheet sprayed with nonstick cooking spray.    I like to use my perforated pizza pan from Calphalon, (Amazon affiliate link) it cooks them a bit faster.  As a side note, I absolutely LOVE this pan!  Someone gave it to me as a gift and it is awesome!   It’s not only great for pizza, but all kinds of baking.  It’s perfect for anything you want to be slightly crunchy or crisp on the bottom.  It’s also perfect for french fries you will never have to flip them half way through, it cooks them evenly on the top and bottom.

In small bowl mix together the cinnamon and sugar.    Sprinkle cinnamon sugar mix on to apple slices.

Bake at 200 degrees for about 35 minute if you use a perforated pan, 60 minutes for a regular baking sheet.  Let cool and Enjoy!

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This sweet twist on salsa is a crowd pleaser!   This would be great to make for your next party.  This recipes makes 7-8 cups so if are making this for a smaller group you may want to half the recipe. You can also save the extras in the freezer, believe it or not, this actually freezes really well.

Pineapple Mango Salsa:

• 1 pineapple
• 2 mangos (2 small or 1 large)
• 1/2 cup raspberries
• 1/2 bell pepper (green, orange or red)
• 1 roma tomato
• 1 lime (juice from lime – fresh is a must!)
• 1/4 cup red onion
• 1/2-3/4 cup cilantro (I go with 3/4 cup cause I LOVE Cilantro)
• Salt and pepper to taste
• Pita chips (cinnamon or plain)

Core pineapple.  I use the pineapple corer/slicer I got at Amazon and it works great!  It’s one of my favorite kitchen tools I own. Save the pineapple shell to use as a serving bowl.

Dice pineapple, mango, pepper, red onion, and tomato (remove seeds)  and chop cilantro.

Combine all in to large bowl, add salt and pepper.  Squeeze juice from one lime. toss.

Add raspberries and gently toss.

Cut top of pineapple shell to make a bowl, remove core and add salsa.

Serve with cinnamon or plain pita chips.  Fresh and delicious.  Enjoy!

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I love Mexican food and you can’t beat fresh homemade salsa, but this Salsa Verde comes pretty close. I am a HUGE fan of anything with cilantro and this green salsa has a fresh cilantro flavor that I just love. I used Salsa Verde in several of my cooked mexican dishes, but I also love to eat it with tortilla chips. Give this a try!

Homemade Salsa Verde

5 Tomatillos (rinsed and husked)
1 Jalapeno Pepper
1 tsp minced Garlic
2 TBSP fresh Cilantro (chopped)
1/4 cup minced Onion
1/2 Lime (juiced)
1/2 tsp Salt

Husk and rinse tomatillas.   Next remove the stem and seeds from jalapeno.

Place tomatillos, pepper and garlic in blender or food processor and process until pureed well but still on the chunky side.

Add onions, cilantro, lime juice and salt and mix well.

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