Mama G’s Salsa in a Snap!

24 07 2011
Mama G’s “Salsa in a Snap” Recipe Ideas
This incredibly versatile salsa mix can be used in many tasty dishes, at a very small cost per serving! One container makes 2 GALLONS of Fresh Salsa or sixteen 15 oz. cans of petite diced tomatoes into fresh salsa!  Delicious!  We served this at our “Celebrate Sisters” Event at Adrians this past week and used it in our Pepper Bellies, Guacamole & of course, fresh Salsa!  We served TONS of people…and didn’t even use one whole can!  It goes a long way!  Here are some other ideas…

Mama G’s Pepper Bellies

2 lbs. ground beef, seasoned with dried onions, garlic, salt & pepper and  browned
*Note: You can make this ahead of time and freeze until needed.
2 – 15 oz. cans chili beans
2 – 15 oz. cans petite diced tomatoes
2 – 15 oz. cans tomato sauce
1 level scoop of Mama G’s Salsa in a Snap seasoning mix (more if you like it spicier!)

Fritos (regular kind…not the scoops)
Toppings:  Choose what you like, or what you have in the fridge!

shredded cheddar cheese
shredded lettuce
sour cream
guacamole
sliced black olives
sliced jalapeno peppers
picante sauce

Place slow cooker liner in your crock pot.  Put in browned hamburger, undrained chili beans, tomato sauce, diced tomatoes and Mama G’s seasoning. Stir together, put the lid on and let it cook until nice and hot (2-3 hours on high, or all day on low).  When time to serve, set up a “help yourself” bar with Fritos and all of the toppings, and let your family or guests choose how to top their Pepper Belly!

*Note: This is delicious with Dulce le Leche Cheesecake!
Salsa in a Snap, along with many more delicious gourmet mixes are available at Adrians.

Snappy Sour Cream Dip

16 oz. sour cream
1 scoop Salsa in a Snap

Mix & Chill.

Peach Salsa (or substitute your favorite flavor)

1 scoop Salsa in a Snap
1 pint peach preserves

Pour over cream cheese…Serve with crackers

Mama G’s 1-2-3 Guacamole

3-4 Avacados
1/2 to 1 scoop Salsa in a Snap
2 T. lime juice
1/2 c. sour cream

Pit & peel avacados. Mash together with remaining ingredients.  Chill and serve.

Snappy Cranberry Surprise

1 can “wholeberry” cranberry sauce
1 scoop Salsa in a Snap
cream cheese

Mix cranberry sauce and Salsa in a Snap and let rest for 30 minutes.  Pour over cream cheese on a serving plate.  Sprinkle with walnuts and shaved dark chocolate. Serve with crackers.

Zesty Salsa Crackers

1 bag of Oyster Crackers or Saltine Minis
1 scoop Salsa in a Snap
1/3 c. oil

Mix all ingredients together in a gallon zip lock bag.  Let blend together for a few hours or overnight, turning bag to coat evenly.

10 Minute Taco Meat

1 lb. ground chuck
1 scoop Salsa in a Snap

Mix together and cook meat in skillet until browned.

“Salsy” Spaghetti Sauce

1/2 scoop Salsa in a Snap
2 cans Italian tomatoes
1 small can of tomato paste

Blend together and simmer in saucepan or in a Crockpot until hot and bubbly.

Mama G’s Surprise Dip

1 – 14.5 oz. can petite diced tomatoes
1 scoop Salsa in a Snap
2 – 8 oz. pkg. cream cheese

Mix tomatoes and Salsa in a Snap. Add to softened cream cheese.  Serve warm or chilled.

Easy Mexican Cornbread

1 pkg. Jiffy brand cornbread mix, mixed as directed on package
1/2 scoop Salsa in a Snap
1/2 c. grated cheddar cheese

Mix Salsa in a Snap into prepared cornbread mix.  Add cheese and bake as directed on box.

Sweet & Spicy Marinade

(Great on Pork, Chicken, Shrimp and Steaks)
8 oz. pineapple juice or orange juice
1 scoop Salsa in a Snap

Mix together, pour over meat; marinade one hour and then grill.

Eggs Ole
6 eggs
1 scoop Salsa in a Snap
2 T. milk

Mix all ingredients together in a bowl. Let stand for 15 minutes to hydrate spices. Scramble eggs to desired consistency.


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118 N. Main, Buhler, KS 67522
620-543-6488
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Root Beer Float Cookies

5 07 2011

Lisa Nichols
Inman, Kansas

1 c. sugar
1 c. brown sugar
1 c. butter
1/2 c. buttermilk
2 eggs
2 tsp. rootbeer extract
2 tsp. vanilla
4 c. flour
1 tsp. baking soda
1/4 tsp. salt

Cream together sugars and butter. Add buttermilk, eggs, and extracts. Mix in the dry ingredients. Using a small cookies scoop, drop them on the cookies sheet and bake at 375 degrees for 8-10 minutes. After cookies have cooled, drizzle with the following:

Mix together:
1 c. powdered sugar
1 Tbs. half and half
2 tsp. butter
1 tsp. rootbeer extract