Ro-tel Salsa

Love spicy food? Love easy recipes?  Have I got just the thing for you! This salsa has been a big hit in my home for several years now.  The recipe is super simple and can easily be adjusted to suit your family’s tastebuds.  Be prepared though, it’s gobbled up quickly and they will want more.

2 cans original Ro-tel tomatoes (10 oz)
1 fresh medium jalapeno pepper, finely chopped1 medium onion, finely chopped
Juice from 1 lime (about 2 tablespoons)
1 teaspoon salt
2 teaspoons dried cilantro or 2 tablespoons of fresh, chopped fine

I dump all the ingredients into the blender, set to pulse, and puree until desired consistency.  If you like a more chunky texture, omit the blender, mix together and you’re done. Refrigerate.

This can be eaten right away but the longer the flavors meld, the better it tastes.

Fondue

Peanut Butter Fondue
1 cup smooth peanut butter
1 cup canned milk
1/3 cup honey (if the honey is very thin, add less milk)
Stir together and serve with bananas and apples.  The texture changes if it is made in advance, so plan on making it just before serving.

Chocolate Fondue
1 – 28 oz pkg chocolate chips
1 cup margarine (butter burns too quickly)
Place in a double boiler and melt.  Do not boil because it will turn a dull brown and then get lumpy.   To serve in a fondue, once it is melted pour into fondue pot and keep the burner under it at medium.  Stir frequently to keep it smooth.

Fruit Fondue Dip
1 pkg instant vanilla pudding prepared according to package instructions
1 cup whipping cream – whipped
2 tbsp orange concentrate
Fold everything together.  Pour into a fancy dish.  Put the dish onto the center of a large platter and surround the dish with fruit slices and cubes.

Extra Easy Chocolate Fondue (my personal favorite)
Buy one jar of your favorite sundae toppings.  Heat it in the microwave according to package instructions.  Pour into the fondue pot and keep warm with the burner on medium.  Stir occasionally.

Cheese Fondue
1 pkg cream cheese
2 tbsp butter
1 cup cream
2 tsp dry mustard (optional)
1 tsp Worcestershire sauce (optional)
2 cups cheddar cheese
Parmesan Cheese to taste
In a saucepan melt butter with cream cheese and cream.  When melted and smooth, mix in mustard and Worcestershire sauce.  Add shredded cheddar cheese until just melted.  Do not over-heat.  If you like a thicker consistency, add Parmesan cheese to thicken.  Keep heating until Parmesan cheese is completely melted.  Pour into fondue pot and keep warm over medium burner.  Stir occasionally.

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Honey Butter

1 pound butter, 1 cup sugar, 1 cup whipping cream, 1 cup honey.

Bring butter and sugar to a boil, add honey. Add whipping cream, beating with a mixer or pour into a blender until smooth. Add 1 teaspoon vanilla. Pour into sterilized jars. Keep in refrigerator.