Lahr's Salsa

2-3 jalepeno peppers
4 c. bell peppers
2 c. onion (mix sweet/red onions)
12 c. roma tomatoes
1 c. white vinegar
1/2 c. sugar
4 teaspoons salt
3 teaspoon minced garlic

Wash and pulse tomatoes in food processor.  Boil and simmer with vinegar, sugar, salt, and garlic until tomatoes are soft and tender. Add remaining vegetables and simmer 15 minutes. If there is too much liquid, drain some of it. Pack in jars. Hot water bath for 20 minutes.

Monster Cookie Bars

• 3 eggs
• 1 1/4 cups packed light brown sugar
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 12 -ounce jar creamy peanut butter
• 1 stick butter, softened
• 1/2 cup multi-colored chocolate candies
• 1/2 cup chocolate chips
• 1/4 cup raisins, optional
• 2 teaspoons baking soda
• 4 1/2 cups quick-cooking oatmeal (not instant)

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop all the cookie dough onto the prepared cookie sheets and spread on pan.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, cut into desired sized bars, store in large resealable plastic bags.

Chicken Enchiladas

1 butterflied chicken breast
1 large can of Old El Paso red enchilada sauce, mild
1/2 - 1 onion finely diced
8-10 tortillas
Shredded cheese

1. Flatten chicken, season with salt and pepper, and grill.
2. Saute diced onions in a small pan.
3. Dice chicken into small pieces and put into a bowl. Add onion and about a cup of enchilada sauce and mix well.
4. Warm can of Old El Paso red enchilada sauce with 1/2 can of water in a large sauce pan.
5. Dip one tortilla into enchilada sauce, top with 1/3 to 1/2 cup of chicken/onion mix. Roll the tortilla up and place into a casserole dish.
6. Bake at 375 degrees for 20 minutes. Add shredded cheese to top and bake until melted.

Crockpot Buffalo Chicken Dip

• 2½ C cooked, shredded chicken (rotisserie chicken works well)
• ½ C hot sauce
• 8 oz ⅓ of the fat cream cheese
• ½ C ranch dressing, homemade or store bought
• ½ C cheddar cheese shredded
• ½ C feta or blue cheese crumbles

1. Stir together all ingredients until well-combined in crock pot.
2. Cook on low for 1½ hours or until cheese is melted and dip starts to bubble on edges. Stir occasionally to ensure even cooking.
3. Serve with your favorite chips, crackers, and veggies.

Crockpot Mac and Cheese

16 oz. elbow macaroni

3 cups milk

4 oz. velveeta, cut into chunks

4 oz. cream cheese, cut into chunks

1/4 cup (1/2 stick) butter, cut into chunks

3 cups shredded cheddar cheese

1/4 cup grated Parmesan cheese

Cook pasta in boiling water 3 minutes short of being al dente.

Place the cooked macaroni, milk, Velveeta, cream cheese, butter and cheddar cheese into a crockpot. Stir and top with Parmesan cheese. Set heat to Low and cook for 2 to 3 hours. Stir occasionally and check for doneness starting at the 2-hour mark.

Skillet Mac and Cheese

• 2 cups uncooked elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1-1/2 cups half-and-half cream
• 3/4 pound process cheese (Velveeta), cubed
• 1. Cook macaroni according to the package directions. Meanwhile, in a large nonstick skillet, melt butter over medium heat.
• 2. Stir in flour until smooth. Gradually add cream; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted.
• 3. Drain macaroni; add to cheese mixture. Cook and stir for 3-4 minutes or until heated through. Yield: 4 servings.

Pretzel Rolls

• 2 ¼ tsp yeast
• 1 cup water (110-120 degrees)
• 2 Tbsp room temperature milk
• 1 Tbsp dark brown sugar
• 3 Tbsp butter


• 1 tsp kosher salt

• 2 ½ – 3 cups bread flour
• 4 quarts water
• ½ cup baking soda
• Kosher salt to taste
• 2 Tbsp melted butter

1. Add yeast, water, milk, brown sugar and butter into a large bowl, whisking until all ingredients are combined. Let mixture rest for 10 minutes for yeast to activate. Mix in kosher salt. Start by adding two cups of the flour to the bowl, combining it with other ingredients. Add more flour as it’s needed, reserving just a bit for coating the dough mat later.

2.The dough should form a slightly tacky, but firm ball. Oil the bowl, place the dough ball in the bowl, and cover with a damp towel for 30 minutes. After 30 minutes, knead the dough by hand or machine for at least 5-10 minutes until the dough is elastic and satiny. Place dough back in the bowl and recover for 1 hour.

3. Preheat oven to 400 degrees and bring the 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda.

4. Remove the dough from the bowl and gently degas it. Form two separate balls of dough, forming them into the shape you want. Drop one of the smaller balls into the baking soda bath for no longer than 30 seconds, turning it once to guarantee both sides covered. Drain the excess water from the dough and place it on an oiled baking sheet. Repeat with second ball of dough.

5. Sprinkle the kosher salt over the bread to your specific tastes, and make sure to use a knife to cut a small incision on the top of the bread so the dough has somewhere to expand.

6. Cook the bread for 22 minutes, rotating the baking sheet once.

7. Once removed from the oven, immediately brush the melted butter over the loaves to guarantee a soft crust.

William Sonoma Blueberry Waffles

• 3 eggs, separated
• 3/4 cup milk
• 8 Tbs. (1 stick) unsalted butter, melted
• 3/4 cup sour cream
• 1 1/2 cups flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 Tbs. sugar
• 1/2 cup fresh blueberries, plus more for garnish
• Confectioners’ sugar for dusting
• Maple syrup for serving

Preheat a waffle maker according to the manufacturer's instructions. 

In a large mixing bowl, using a whisk, beat the egg yolks. Beat in the milk, butter and sour cream. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda and sugar. Add the dry ingredients to the wet ingredients and beat until smooth. Stir in the 1/2 cup blueberries. 

In another large bowl, beat the egg whites until stiff peaks form. (Lift the whisk straight out of the bowl and invert; the whites should hold their shape with a slight bend at the tip.) Using a rubber spatula, fold 1/2 cup of the egg whites into the batter, then carefully fold in the remaining whites. 

Cook the waffles according to the manufacturer's instructions. Garnish with the remaining blueberries, dust with the confectioners' sugar and serve hot with maple syrup.

Sausage and Gravy

1 pound breakfast sausage, hot or mild
1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
Biscuits, warmed, for serving


With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet.

Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low.

Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.)

Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning. Spoon the sausage gravy over warm biscuits and serve immediately!

Hamburger Casserole

1 lb. hamburger
1 bag frozen mixed vegetables
1 can cream of mushroom soup
1 can of milk
tater tots on top

1. Put hamburger on the bottom of baking dish
2. Heat vegetables in bag for 5 minutes
3. Mix vegetables, cream of mushroom soup, and milk
4. Put seasoning salt on hamburger and pour vegetable mix on top
5. Bake covered for 50 minutes at 350 degrees
6. Put tater tots on top until golden brown

Meatloaf/Meatballs

1 lb. hamburger
1 egg beaten
1/4 c. milk
1/2 pkg. - lipton onion soup mix
1/2 c. bread crumbs/oatmeal
dash of worchestshire sauce
golden mushroom soup for meatballs

1. Mix all ingredients
Loaf directions
2. Put in loaf pan and bake for 45-60 minutes
Meatball directions
2. Roll into 1-2 inch meat balls and put into a pan
3. Brown and cook most of the way through
4. Take meatballs out of pan and add 1 can of golden mushroom soup and a can of milk
5. Mix until combined and add meatballs back in. Simmer until meatballs are cooked through

Serve with rice or mashed potatoes.

Beef Manicotti/Stuffed Shells

• 1/2 lb ground beef
• garlic powder
• 1 cup cream style cottage cheese
• 1/2 cup mayo
• 4 oz. mozzarella cheese
• 1/2 teaspoon salt
• 8 manicotti/15 stuffed shells
• 16 oz jar spaghetti sauce
• 1/2 teaspoon oregano
• parmesan cheese

1. Cook pasta according to package
2. Brown beef; drain and rinse
3. Mix cottage cheese, mozzarella cheese, salt, garlic powder, and mayo
4. Stir in ground beef
5. Top with remaining ground beef mix, parmesan cheese and sauce
6. Bake covered for 15 minutes at 350 degrees
7. Uncover and bake for 10 minutes
8. Sprinkle mozzarella cheese and bake until melted and bubbling

Tomato-basil Soup with Grilled Cheese Croutons

2 1/2 pounds ripe tomatoes (about six large)
1 tablespoon olive oil
1 1/2 cup chopped onion
2 garlic cloves; minced
2 cups unsalted chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 oz. 1/3-less-fat cream cheese
3/4 cup coarsely chopped fresh basil
4 (1-oz) slices whole wheat bread
Cooking spray
1.5 oz. cheddar cheese, shredded (about 1/3 cup)

1. Place oven rack on top third of oven. Preheat broiler to high. Halve tomatoes crosswise. Place tomatoes, cut sides down, on a foil-lined baking sheet. Broil five minute or until skins are slightly blackened. Remove and discard skills. Discard foil.
2. Heat olive oil in a large saucepan over medium-high heat. Add onion; saute 3 minutes. Add garlic; saute 1 minute. Stir in tomatoes; cook 2 minutes. Add chicken stock, salt, and pepper; bring to a boil. Stir in cream cheese and basil.
3. Carefully place tomato mixture into blender. remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a kitchen towel over lid (to avoid splatters). Blend until smooth. Divide soup evenly among 4 bowls.
4. Line baking sheet with foil. Coat 1 side of bread slices with cooking spray; turn over. Top 2 slices with cheese and remaining bred slices. Place sandwiches on pan; broil 30 seconds on each side or until toasted. Cut each sandwich into 6 pieces; top servings evenly.

Pasta with Prosciutto, Cherry Tomatoes, and Asiago

8 oz. uncooked whole-grain penne or rotini
3 tablespoons olive oil, divided
1 oz. thinly sliced prosciutto coarsely chopped
1 cup chopped red onion
8 garlic cloves, thinly sliced
1/8 teaspoon crushed red pepper
1 medium zucchini, quartered lengthwise and sliced
3 cups multicolored cherry tomatoes, halved
1/2 teaspoon kosher salt
2 teaspoons balsamic vinegar
1/3 cup chopped fresh flat-leaf parsley
2 oz. Asiago cheese, grated and divided (about 1/2 cup)

1. Cook pasta according to package directions; drain.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add prosciutto; cook 3 minutes or until crisp. Remove prosciutto from pan. Add remaining 2 tablespoons oil to pain. Add onion, garlic, and pepper; saute 4 minutes.  Add zucchini; cook 1 minute. Add tomatoes and salt; vinegar; cook 30 seconds. Remove pan from heat; stir in parsley and 1 oz. of cheese. Divide pasta mixture among 4 bowls; top with prosciutto and remaining 1 oz. cheese.

Calories: 405; Fat: 17.3g; Protein: 15g; Carbs: 53g; Fiber: 8g; Sugars: 11g; Chol: 17 mg; Iron: 3mg; Sodium: 499mg; Calcium: 149 mg