Smooth Salsa

Smooth Salsa
3 cans of stewed tomatoes
1 jalapeno, seeded
1 bunch of cilantro, sans stems
2 cloves garlic
1 onion, diced
2 bell peppers (red, yellow, or green)
salt and pepper to taste

1. Throw everything in the blender. Done.

Porcupines

Porcupines
1 pound lean ground beef
1/2 cup uncooked white rice
1 egg
1 1/2 cups water, divided
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1 15-ounce can tomato sauce

1. Preheat oven to 350*.
2. In a large bowl, combine the ground beef, rice, egg, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well.
3. Shape into 1.5 inch balls. In a large skillet over med heat, brown the meatballs; drain fat.
4. In an 11x7-inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well.
5. Cover and cook for 45 min. Uncover, and cook for an additional 15 minutes.

I know the picture doesn't look great, but they taste good.

Mississippi Mud Cake

Mississippi Mud Cake
2 c sugar
2/3 c cocoa, separated
3 sticks butter, separated
1.5 c flour
4 eggs
2 t vanilla, separated
1 c chopped pecans or walnuts
1- 7oz jar marshmallow creme
6 T milk
2 c powdered sugar

1. Preheat oven to 350*.
2. Mix together sugar, 1/3 c cocoa, 2 sticks butter, flour, eggs, 1 t vanilla, and nuts. Pour into greased, floured 9x13 pan; bake for 30 minutes.
3. Spread marshmallow cream over cake while hot; let both cool while you make frosting.
4. Combine remaining ingredients (1 stick butter, milk, 1/3 c cocoa, powdered sugar, and 1 t vanilla) and spread over cooled cake.

Chunky Salsa

This is the easiest, yummiest salsa I've ever made.

Chunky Salsa
.5-1 bunch cilantro
2 firm, ripe medium tomatoes
3 firm, ripe avocados
1 large white onion
1 can black beans, drained
1 can corn, drained

1. Finely chop cilantro, tomatoes, avocados, and onion. Combine with beans and corn in a large bowl.
2. Serve with tortilla chips.