Tomatillo Salsa

1 jalapeno
1 1/2 bunches of cilantro, no stems
12-15 fresh tomatillos, about 1 1/2 to 2 inch size, use less if larger
juice of 1 lime
1-3 teaspoons of sugar, or other sweetener
salt to taste


Boil the jalapeno in water; just place in water in microwave and cook on high for 3 minutes. Cut off stem and throw the whole thing in blender with all other ingredients. Make sure you have husked and cleaned the tomatillos first. Blend until almost smooth. Chill.

Sorta-fresh salsa

28 oz can petite diced tomatoes
¼ yellow onion, chopped
5 green onions, sliced
1 cup cilantro, minced
1 jalapeno, seeded and finely diced
1 garlic clove, minced
1 teaspoon salt
2 teaspoons lemon juice
1 teaspoon honey
1 teaspoon cumin
½ teaspoon oregano

Combine all ingredients and let flavors marry for 1 hour before serving. Great with chips or Taco

Twice-Baked Potatoes

4 baked potatoes
1/2 C sour cream or plain yogurt
1/4 t garlic salt
1/8 t pepper
milk (optional)
1 Tbsp snipped fresh chives (optional)
Cheddar cheese, grated (I grate it instead of slicing it because I use less)

Bake potatoes and let stand about 10 minutes. Cut a lengthwise slice from the top of each potato. discard skin slice and place pulp in a bowl. scoop out pulp from each potato. Add the pulp to the bowl.

Mash the potato pulp with a potato masher or electric mixer. Add sour cream, garlic salt, and pepper; beat until smooth. (If necessary stir in 1 to 2 Tbsp of milk to reach desired consistency.) Season to taste with salt and pepper. If desired, stir in chives. Spoon mashed potatoes into potato shells. Place in a 2 quart baking dish.

Bake at 425 for 20 to 25 minutes or until lightly browned. Sprinkle cheese over each potato. Bake 2 to 3 minutes more or until cheese melts.

Carrots and Parsnips

1 lb carrots, peeled and coarsely chopped
1 lb parsnips, peeled and coarsely chopped
Steam (I just cook in microwave with a little water). Add pepper and nutmeg and butter. Mash coarsely.

I got this recipe from my sister-in-law Jamie, my boys love it, including Jens. Very easy and tasty.

Cheesy Harvest Vegetables

2 lb. mixed fall vegetables (butternut squash, sweet potatoes, turnips, parsnips, and carrots) peeled, cut into 1 inch cubes, About 6 cups.
3 cups milk
1 8oz pkg of cream cheese
1 cup pf shredded Parmesan cheese
1/8 tsp ground nutmeg
8 Ritz crackers, crushed(about 1/3 cup crumbs)

Preheat oven 350 F. Place vegetables and milk in large saucepan. Bring to boil on medium-high heat. Reduce to medium-low; simmer 20 minutes or until completely melted and mixture is well blended, stirring frequently. Stir in Parmesan cheese and nutmeg.
Pour into greased 2 qt casserole dish; sprinkle with cracker crumbs.
Bake 30 min or until top is golden brown and vegetable mixture is heated through

I made this for my whole family and it was a huge hit. Jens and I make the vegetables bake in chicken broth and nutmeg instead of all the other stuff and it is really tasty. But both ways are good.