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.

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.