Corn Relish & Mango Salsa

Ingredients:

12 to 16 fresh ears of corn or 8c. frozen corn
2c. water
3c. Chopped celery (6 stalks)
1 1/2c. Chopped Red Sweet Peppers
1 1/2c. Chopped Green Sweet Peppers
1c. Chopped Onions (2 medium)
2 1/2c. Vinegar
1 3/4c. Sugar
4tsp. Dry Mustard
2tsp. Pickling Salt
2tsp. Celery Seed
1tsp. Ground Turmeric
3tbs. Cornstarch
2tbs. Water

1. Cut corn from cobs(do not scrape cobs). Measure 8 cups corn. In a 8- or 10-quart pot combine corn and the 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 4 to 5 minutes or till corn is nearly tender; drain.
2. In sasme kettle combine corn, celery, sweet peppers, and onions. Stir in vinegar, sugar, mustard, pickling salt, celery seed, and turmeric. Bring to boiling. Boil gently, uncovered, for 5 minutes, stirring occasionally. Combine cornstarch and the 2tbs. water; and to corn mixture. Cook and stir till bubbly; cook for 1 minute more.
3. Laddle into hot, clean pint jars, leaving a 1/2-inch headspace. Wipe jar rims and adjust lids. Process in a boiling-water canner for 15 minutes (start timing when water begins to boil).
Makes 5 pints


Mango Salsa

Ingedients:

2 cans Black Beans(drain well)
1 1/2c. Chopped Mango(may be fresh or frozen)
1/2c. Chopped Cilantro
1c. Chopped Red Onion
1c. to 1 1/2c. Corn Relish
1tsp. Cumin
Salt to Taste
Juice of 1 lime

Mix all together

May use with Frito Scoops or Tostito Scoops

Chocolate Caramel Brownies

Ingedients:

1pkg. German Chocolate Cake Mix
1 cube Butter, melted
1/2c. Canned Milk(evaporated)
14oz. Caramels
12oz. Chocolate Chips
Chopped Nuts(optional)
Coconut


Combine & mix cake mix, butter and 1/2c. canned milk. Put 1/2 of mixture to a 13x9 cake pan. Bake at 350 degrees for 12 mins.

Melt 14oz. caramels with 1/3c. canned milk.(I melt it in the microwave at 50% for 1 min then stir. Repeat till smooth) Spread over cooked cake mix. Sprinkle 12oz. chocolate chips, chopped nuts & coconut over caramel. Add the rest of the reserved cake mix and pat as evenly as possible.

Bake at 350 degrees for 25 mins.

Peanut Butter Chocolate Rice Krispies

Ingredients:

1c. Light Karo Syrup
1c. Sugar
1c. Peanut Butter
6-7c. Rice Krispies
1 bag Choc. Chips
1 bag Reese Peanut Butter Chips

Just bring to boil karo syrup and sugar.(don't cook to long). Add peanut butter & rice krispies. Move to a pan. Melt both chips, then smooth over top. Let it setup before you cut.

One-pan Magic Bars

Ingredients:

1/2c. Butter
1 1/2c. Crushed Graham Crackers
1 can Eagle Brand Milk
6oz. Choc. Chips
1c. Coconut
1c. Chopped Nuts

Melt Butter & put in pan. Sprinkle crumbs over butter. Pour milk over crumbs. Top with chips, coconut and nuts. Press down gently.

Bake at 350 degrees for 25 mins.

*Refrigerate for 1 hour before cutting.*

Lemon Bars

Crust:
- 1c. Butter(real) -1/2c. Powdered Sugar
-1/2 tsp. Salt - 2c. Flour

Filling:
- 4 eggs, slightly beaten
- 1/2 tsp. Baking Powder
- 1/4c. Lemon Juice (& just a little more) REAL
- 2c. Sugar
- 1/3c. Flour (a little bit more)
Rind of 2 lemons (grated small)

- Cream butter & powdered sugar. Add salt & flour. Mix well. Pat into a 9x13 greased baking pan(not any bigger or smaller). Bake at 350 degrees for 20-25 mins. When done, sprinkle with powdered sugar. Cut into bars and cool.