Herb Rub

We love this rub on chicken! I always have some in my fridge & I just rub it on the chicken & grill it. We like it served on a green salad! Yum! Can also use it on steak, veggies & fish! So versatile, don't you think? =)

1/2 C. fresh Cilantro leaves or 1/4 C. dried
1/2 C. fresh Basil leaves or 1/4 C. dried
1/2 C. fresh Parsley leaves or 1/4 C. dried
1/4 C. olive oil
1/4 C. canola oil
2 T. salt
1 T. Paprika
1 1/2 t. black pepper
2 T. garlic powder
2 T. onion powder

If using fresh herbs, combine all in food processor. If using dried, just mix in a plastic container that you can store it in. Store in Refrigerator up to 3 weeks in non-reactive container. 
* I didn't notice any difference in using the fresh herbs. I was hoping there would be a big difference especially after spending all that money on the fresh herbs, but there wasn't. Dried is easier to do, cheaper & more convienient.

Hot Spinach Dip

10 oz frozen spinach, thawed & drained
1/2 C. sour cream
1/4 C. mayo
1/3 C. parmesan cheese
1/4 C. green onion, chopped
1 garlic clove, minced
1 C. mozzarella cheese, shredded
pepper
Preheat oven to 375 degrees. Combine all ingredients. Place in an ovenproof dish & bake for 25 min. Serve with tortilla chips.

Hot Wing Dip

2 C. cooked chicken, I use our home canned kind
8 oz. cream cheese, cubed
2 C. shredded cheese
1 C. ranch dressing
1/2 C. hot sauce
Combine all in a 3 qt slow cooker. cook on low for 1 hr. or bake at 350 degrees for 20 min. Serve with tortilla chips.

Easy Chocolate Sauce

1 tub (8oz.) Cool Whip
1 C. semi-sweet Chocolate chips

Microwave frozen whipped topping & chocolate in medium microwaveable bowl on HIGH 1 min or until chocolate is melted & mixture is shiny & smooth.
Makes 1 1/2 cups

We like this on ice cream! Also good with 3-4 T. peanut butter mixed in!! Yummy!

Honey Mustard Dip

We like to dip our big soft pretzels (that we buy) in this dip. Yummy!

3/4 C. mayo
4 1/2 t. honey
1 1/2 t. dijon mustard

Combine ingredients in a small bowl & stir well. Serve with soft pretzels.

Tartar sauce

1 c. light mayo
1/4 c. dill relish,drained
1T. finely chopped onion
1 T. diced pimento (I never add this, but you can!)
1 t. lemon juice
1 T. parsley

Mix all ingredients together & chill for 2 hours. We have eaten this after 1/2 hr, & it's just fine.

Salsa

My neighbor, Jackie's, recipe:

8 c. peeled, chopped, drained tomatoes
2 1/2 c. chopped onions
1 1/2 c. chopped green peppers (I use a combination of red, yellow, orange & green)
1 c. seeded, chopped Jalapeno peppers
6 cloves minced garlic
1/3 c. sugar
1/3 c. vinegar
1 (12 oz) can tomato paste
1 (15 oz.) can tomato sauce
2 t. pepper
1/8 c. salt

Bring all ingredients to a boil for 10 minutes. Place in qt. canning jars & process in boiling bath for 30 minutes. Makes about 4 qts.
*I quadrupled this recipe twice to make our salsa this year. We have 50 qts. of salsa! This makes a mild/medium salsa. My 2 year old eats it & it's not too hot. If you want it hotter, just add more jalepenos.

Honey Butter

1/2 c. butter, softened
1/3 c. honey

Stir together, store at room temperature