Easy Blender Salsa
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Blender salsa, or red sauce as my family calls it out in the Southwest, is a quick and easy smooth salsa that tends to be spicy. It is mostly brought out on camping trips or with our breakfast burritos.
I’m not usually the one who makes the blender salsa that shows up at events. My “uncle” Mikey usually brings it down with him from up north where he has a salsa lady. Yes, Arizonans have salsa ladies and tamale ladies. But tamales are a Christmas/thanksgiving food.
But for when I don’t see Mikey to steal some of his salsa, I have my own recipe, a little less spicy than the one that shows up to jeep events. I call it the salsa my mom used to make when she worked food management.
Burritos, cheese crisps, tacos or just on some chips this blender salsa is a staple for Arizonans and campers alike… Or at least the ones I hang out with. This topping is best when you let it sit for at least an hour, but I usually make it the day before I plan to eat or use it.
Easy Blender Salsa
Ingredients
- 2 cans roasted diced tomatoes with chilies
- 1/4 c white onion chopped
- 1 t Garlic Powder
- Salt to taste
- Cilantro to taste
- 1/2 t Lemon juice
- Pickled jalapeno juice to taste optional
Instructions
- Blitz onion and cilantro in a blender until smooth. Add in tomatoes, salt, garlic powder and lemon juice; blend until smooth.
- Taste for salt and spice. If you’d like it spicier, add a splash of jalapeno juice and stir. Serve chilled.
Hummingbird Cake
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Hummingbird cake is a perfect addition to any summer barbeque. It is a little effortful, but I promise the work is worth it. It’s not too sweet and moist enough to refresh the summer. If you live in the desert like me, then you’ll want to serve it right from the refrigerator and store in there as well.
I usually make this cake for the fourth of July along side my stuffed burgers and church potato salad. Feel free to steal my menu and party plan this summer. I’ve only been making this for a couple of years, but it has been a fan favorite both times.
This is another Aunt Rae Special, haha. She bet me a couple of her recipes for the burnt sugar cake recipe I built. Needless to say, I won, haha. So now I have her permission to share this recipe with the masses because a cake this delicious shouldn’t be gate kept.
I learned to make and still make hummingbird cake using a natural gas oven. The cook time may differ depending on the type of oven you are using. I use this buttercream frosting as it doesn’t add too much sweetness to the cake. I usually store this cake in a vintage cake saver from Tupperware. I know shun me if you must, but it’s what we own. I’ve also found that this basic cake saver works great.
Hummingbird Cake
Ingredients
Bowl #1
- 3 c flour
- 2 c sugar
- 1 t salt
- 1 t baking soda
- 1 t cinnamon stick ground into fine powder
Bowl #2
- 1 c olive oil
- 1 can crushed pineapple 8 oz
- 2 c mashed banana over ripe/black
- 1 c chopped pecans
Instructions
- Preheat the oven to 350 deg.
- Grease & flour 2 round cake pans
- Add contents of bowl #1 to bowl #2. Do NOT use a mixer. Gently fold until just combined.
- Place cake pans on a baking sheet and bake for 30 minutes. Take the cakes out and let them rest for 10 minutes.
- Before returning the cakes to the oven, gently tap the bottom of the baking sheet to remove remaining bubbles and rotate the pan so the opposite side of the cake is towards the front. Bake for an additional 30 min.
- Let the cakes cool completely. Frost with Buttercream frosting. Sprinkle with additional pecans for decoration.
Notes
Graham Cracker Crust Cheesecake
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Cheesecake is huge in my family; graham cracker crust cheesecake is slightly lower on the list. My parents are from New Jersey; most of my family is still on the East Coast. They know cheesecake. This is the easiest cheesecake my family has.
There’s no fancy story with this one, just the years of tweaking to find a recipe with a crust that didn’t turn to a gross brick when it set. To my memory, I mixed together a bunch of recipes that I found and baked them in different combinations until I found one that worked.
May I say, it is quite good, for a crusted cheesecake. I might be biased on this topic (and every other topic). The dad-man by far has the strongest opinions about cheesecake compared to anyone else I know. An it has garnered rave reviews such as: “Damn it kid. You’re trying to make me fat.” As he’s going for another slice.
I do mention toppings in the recipe, and the examples are numerous. Here are some of my personal favorites:
- Macerated berries
- Caramel drizzle
- Fresh strawberries
- Chocolate Fudge
If you’re taking this cake to a party, I highly recommend a cake saver with a sturdy lid. I’m always terrified that it’s just going to slide off the seat.
While graham cracker crust cheesecake may not be a favorite in my house, it has been a crowd favorite at many gatherings. Pro crust or not, this cheesecake is definitely one to add to your recipe box no matter your baking abilities. Happy baking!
Graham Cracker Crust Cheesecake
Ingredients
- 2 pkg cream cheese 8 oz each
- 1/2 c sugar
- 1/2 t vanilla
- 6 oz graham crackers
Instructions
- Preheat the oven to 350 F.
- Layer graham crackers into the bottom of the pan. Set aside.
- Blend cream cheese, sugar, vanilla. Add eggs one at a time. Pour into the crust.
- Bake for 40 minutes; let cool for 2-3 hours. Add toppings and serve.
