Restaurant Style Salsa

This is totally a copy cat recipe (from The Pioneer Woman). But that's okay. You can't go wrong with any of her recipes. It was divine! And I'll be making it again soon. We polished it off in no time.... with help from the neighbors. ;)
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel, 1 mild & 1 original (use two mild if you want it without much of a kick, but one of each was perfect for us.)
¼ cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno (I did mine with no seeds)
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro
Juice of a whole lime, if small
Chop up onion, garlic, & jalapeno. Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in food processor.
Yes, I know.... I realized very quickly I was going to have to do this in 2 batches because I have a small Cuisinart food processor. But it still worked.Pulse until you get the salsa to the consistency you want. Do a taste check with a tortilla chip and adjust as needed. I added a tiny pinch more salt.
Refrigerate salsa for at least an hour. It tastes good right away, but after it sits in the fridge, it is even better. Serve with tortilla chips.

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Chocolate Dipped Peanut Butter Pretzel Bites

Disclaimer: I know I've previously posted a recipe with this same title. In practically EVERY case, I have made every recipe on this site. On occasion, I get one from someone and assume it is good. I received this recipe and it wasn't exactly as I would have liked or imagined. I have a wonderful peanut butter ball recipe (which came from my mother-in-law) that I use for making Christmas candy each year. So I put it to use and the result was fabulous. For that reason, I am reposting this as my own version.... which I of course feel is much better. The peanut butter is extremely smooth and super delicious!
Makes about 60 bites or so depending on the size you roll the balls.

Filling ingredients:
2 cups powdered sugar
1 1/2 cups peanut butter
3 tbsp softened butter (not margarine)
Waffle shaped pretzels (squares or rounds)
Melting chocolate
Put filling ingredients in a bowl and mix until well combined and smooth. (Sorry about the picture. Had to use an old camera for it since my other one was charging!)
The result will be a semi-stiff, but still soft dough. Should not stick to your hands. If it does, add a tiny bit of powdered sugar. (Again, sorry for the bad picture.)Roll into balls. Not too big. About 3/4 of an inch or a little less. (Yeah, battery finally charged! Boy there is sure a difference.)Put between pretzels to make a sandwich.Put in freezer for about an hour or until firm.

Get chocolate ready for dipping.
Dip each "bite" only half way into the chocolate and set on wax paper to set up. Keep in fridge until ready to serve.

I think these would be fun to dip in white chocolate colored for the holidays. There are many possibilities!

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Mini Ham and Egg Cups

I found this recipe here at Coleen's Recipes. It's a great recipe and I enjoy her blog. However I'm not a big fan of soft yolks or fried eggs in general. I'm a scrambled egg girl... with cheese, of course. :) So I adapted this recipe to my liking (don't we all do that to a recipe?). These could totally be adapted to have whatever you wanted in your scrambled egg mixture to be more of a quiche, too. Super fun and flexible!

3 eggs
2 Tbsp milk
salt and pepper
Cheese, cubed
12 Deli Ham slices

(Makes 6 Ham and Egg Cups or increase ingredients to make as many as you need.)

Mix up into a measuring cup with a pouring spout (it will be easier, I promise).
I actually ended up cutting these up a little smaller so that they'd be sure to melt.Put an ungreased muffin pan into the oven and preheat the oven to 400. Once 400 is reached, remove the pan, and turn the oven up to 450. Quickly spray the tins with non-stick spray and put 2 ham slices in each muffin cup. (The first time I made these, I only did one...and 2 would have been better.) Pour egg into each cup and then put a few cubes of cheese into each one as well. (I only made 5 the first time, but there was definitely enough egg for 6.)These are the ham slices I used.Bake ham and egg cups for 10 minutes. Turn off the oven and let sit for 1 minute. Remove from oven and gently remove cups with a spoon.Serve with desired side dish. My husband liked to sprinkle Frank's Hot sauce on them and pop them into his mouth. My kids LOVED them as well.
I thought they looked super cute!!
Here is how is how they look with the cheese melted on the inside.

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