Salsa- by Natalie

½ bunch               Cilantro

1 bunch                Green Onions

1 tsp                     Garlic

3 30 oz cans          Peeled Tomatoes

3                           Habanera

1                           Anaheim

2                           Jalapeño

1                           Yellow Onion

2 tsp                     Salt

½ tsp                    Pepper

1 Tblsp                 Vinegar

1 can                    Green Chilies

1 tsp                     Cumin

½                          Lime (juice)

Raspberry-Swirl Cupcakes

2 C Raspberries (+12 for garnish)
1 Tblsp, ¾ C Sugar
1½ C Flour
1 ½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
¼ C Canola Oil
2 Eggs
1 tsp Vanilla
½ C Buttermilk

• Preheat oven to 350. Line 12 muffin cups with paper liners; coat the liners with cooking spray.
• Puree raspberries and 1 Tblsp sugar in a blender until smooth. Strain out seeds. Reserve 4 tsp of the puree for the frosting.
• Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
• Beat ¾ C sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in eggs and vanilla until well combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with the dry ingredients until just combined.
• Fill the prepared cups half full of batter. Place a about a Tblsp of raspberry puree on each cup. Divide the remaining batter evenly among the cups. Use a wooden skewer or toothpick to swirl and fold the puree into the batter.
• Bake for 22-24 min.

Apple Pie- by Natalie

½ C Unsalted Butter
3 Tblsp Flour
½ C Sugar
½ C Brown Sugar
¼ C Water
6-8 Granny Smith Apples
1 tsp Cinnamon
½ tsp Nutmeg
1 tsp Vanilla

• Peel and thinly slice the apples and coat with the cinnamon, nutmeg and vanilla. Place apples onto bottom pie crust, mounded slightly. Cover with a lattice work crust.

• Melt butter in a saucepan. Stir in flour to form a paste. Add sugar, brown sugar and water; bring to a boil. Reduce temperature and simmer for 5 minutes. Slowly pour sugar/butter liquid over the crust.

• Bake 425 for 15 minutes. Reduce temperature to 350 and continue baking for 35-45 minutes.

Buttermilk Syrup-by Chrissy

1 cube butter
1/2 c. buttermilk
1tsp. vanilla
1 tsp. baking soda
1/2 c. sugar
1/4 c. brown sugar
1/4 or 1/2 tsp. cinnamon

Melt butter, buttermilk, sugar, brown sugar, and cinnamon over medium heat. When it just starts to boil, remove from heat and add soda and vanilla. Stir, it will foam up. Serve hot. Can store 2 weeks in fridge.

Chocolate Chip Cookies- by Natalie

¾ C Sugar

1 C Brown Sugar

1 C Margarine

1 T Vanilla

2 Eggs

3 C Flour

1 t Baking Soda

1 t Baking Powder

¾ t Salt

1½ C Oatmeal (optional)

1-12 oz package of chocolate chips

Mix sugar, brown sugar, and margarine. Mix in vanilla and eggs. Add flour, baking soda, baking powder, salt and oatmeal. Mix thoroughly. Stir in chocolate chips.

Drop by spoonfuls onto lightly greased cookie sheet and bake on 350 for about 10 minutes.