Salsa /Pico De Gallo

I've been asked for my salsa recipe

(it is more like pico de gallo)

numerous times and haven't posted it

 because it is so easy 

and seems almost embarrassing

For a party,

with mixed likes of spiciness

 I take

 1 part reg petit diced tomatoes

1 part tomatoes w/jalapeños

if you like it spicy like we do use just tomatoes w/ jalapeños

I chop up

 1 lg fresh tomatoes

1-2 bunches green onions

chopped cilantro

if I want a little more crunch 

I add finely chopped celery

if you want it more salsa like add 

a small amt of tomato paste

and you are done!

Mouth Watering

Tempt my Tummy

Tues at the Table

Tasty Tues

Whats on the menu

Foodie Friday

SB Stuffed Tomatoes

While visiting my niece 

she made this wonderful side dish

South Beach Stuffed Tomatoes

4 plum tomatoes 

1/2 c. RF shredded mozzarella cheese
2 tbsp. grated parmesan
1 tbsp. coarsely chopped basil
1 clove garlic, minced
Dash of salt and pepper 

Place tomato halves cut side up ****

on a baking sheet. Fill with mixture.
The recipe doesn't say it
but I scooped out the insides
and chopped the tomato innards
up and mixed all the ingredients
together and stuff the tomato
 Bake until cheese is melted,
about 10 minutes.

*** my niece put them in cupcake liners

in cupcake pan it helps them stay

upright and the juices contained

Tues at the Table

Tempt My Tummy
Tasty Tues
Foodie Friday
What's On the Menu

SF Strawberry Rhubarb Jam

Diabetic Strawberry Rhubarb Jam
From Group Recipes

4 cups chopped fresh or frozen rhubarb 
1 1/2 cups Splenda granular
3/4 cup water
1 small package Sugar-Free strawberry Jell-O (4-serving size)
2 tsp lemon juice


In a large saucepan or stockpot, stir together the fresh rhubarb and Splenda.
 Cover, and let stand overnight.
Bring the rhubarb, Splenda and water to a boil over medium heat.

Simmer, stirring, for 15 minutes.
Remove from heat, and stir in Jell-O powder and lemon juice.

Keep refrigerated.

Make a a little more than a pt

Tues at the Table

Tempt My Tummy

Tasty Tues

Foodie Friday

Let's Get Cookin

Vegan/Eggless Chocolate Cake

oops forgot to take the photo before cutting the cake!

I orginally made this cake for a friend who is vegan

it became a family favorite 

 over regular choclate cake.

It is denser cake - mega chocolate.

I would say more like a torte

Vegan/Eggless Cake

1 1/2 cups all-purpose flour

1 cup white sugar

1/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon white vinegar

1 cup water

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.

Sift together the flour, sugar, cocoa, baking soda and salt.

Add the oil, vanilla, vinegar and water. Mix together until smooth.

Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes.

 Remove from oven and allow to cool.

Frost with your favorite frosting

I think the reaction between the vinegar and the baking soda

is what makes this cake