Mango Salsa

So I seriously made my favorite salsa ever!  We are eating salsa like crazy around here because of all the delicious veggies!  This one for some reason was especially good and I wanted to record it before I forget what went into it.  It did help that every ingredient was especially fresh.

Mango Salsa

1 ripe mango, diced
3 med. sized garden tomatoes, diced
1 small red onion, chopped
1 jalapeno, diced (very small and removed most of the seeds...every seed left will make the salsa hotter)
1 bunch fresh cilantro, chopped
1-2 limes, squeezed (about 1/2 c. fresh lime juice)
2-3 T. sugar
fresh pepper, ground (to taste)
Mix and serve with lime chips...even good with regular tortillas.  Can be used as a topper for grilled salmon or other fish.

M-Arianne's Parmesan Rolls

Years ago, we ate dinner at Scott and Marianne's house.  She served us delicious Parmesan rolls.  They have become a family favorite at our house.  Arianne liked them so much (she requested them every Sunday for dinner) that we changed their name to "Arianne's Rolls".  I have given out the recipe probably 100 times!  So when Suzanne called this morning for the recipe, I decided it was time to put it on the blog.  Thanks Marianne for this wonderful, easy roll recipe!

1 package of Rhodes white rolls (36 rolls)
1 cube of butter
1/4 c. olive oil
1-2 t. Mrs. Dash Garlic and Herb seasoning
1/2 c. parmesan cheese ( I like just using Kraft...sometimes it is okay to garnish the top with freshly grated)

Defrost the Rhodes rolls until soft.  Melt the butter, add olive oil, seasoning and parmesan cheese.  The amounts of cheese and seasoning don't have to be exact...if you like a stronger flavored roll, add more seasoning.  If you like a more cheesy roll, add more parmesan. 

Gently dip the roll into the butter mixture.  Push the center in and pinch the outside of the roll together, forming a loose crescent roll.  Spray baking sheet with Pam and place rolls on baking sheet.  Let rise until double in size (about 2 hours).  Bake at 350 degrees for about 10-12 minutes.  Make sure and keep an eye on the rolls so they don't burn.  These rolls are DEFINITELY better served hot.

Aunt Kay's Brownies

Can I really add 2 blog posts in one night?  Maybe that is the way to do it!  I was totally in the mood for brownies tonight...maybe because I made a plan with Ellen to start eating better next week (after school starts...hee, hee).  I love this other recipe that I got when I was a newlywed by Aunt Kay.  She probably has no idea how many times I have made her brownies.  All of our Squires aunts are amazing cooks.  I think Aunt Lila could be our own Rachel Ray.  I really want to publish some of her recipes soon.  Ammon just said, "Mmmm, mom these brownies are really good!"  Take from Ammon and try them.
*The recipe is slightly modified from the 70's when we used margarine instead of butter!

2 c. butter
1/2 c. cocoa
4 eggs
2 c. sugar
2 t. vanilla
1 c. flour

Melt butter and cocoa together.  Meanwhile beat 4 eggs until fluffy.  Add 2 c. sugar gradually (while mixer is running). Stir in butter mixture.  Stir in flour and vanilla.  Bake at 350 in a 9x12 (?)  greased and floured pan for 35-45 min.  Check for doneness with toothpick.
Frost while warm with chocolate frosting.

Chocolate Frosting

1/2 c. butter
6 T. milk
3 T. cocoa

Mix butter, milke and cocoa in saucepan.  heat over love (don't boil)
Remove from heat and add powdered sugar to desired thickness.  Add 1 t. vanilla and 1/2 c. chopped nuts. 
Frost brownies as soon as removed from oven.

Aunt Jan's Zucchini Cake

Jan gave me this recipe when we were newlyweds.  I have been making this cake for 33 years and I think Jeff likes it better every year.  He compared the cake this year with the carrot cake at Deer Valley.  That is a major compliment! My original recipe card is falling apart so I thought I would blog it and keep it forever! It is a great way to use up zucchini.

3 c. grated zucchini
3 c. flour
3 c. sugar
1 t. salt
1 c. chopped nuts
1/2 c. oil
4 beaten eggs
1 t. baking soda
2 t. baking powder
1 1/2 t. cinnamon

Mix dry ingredients togeter.  Mix wet ingredients together.  Mix all together and bake at 300 for 11/2 hours.

Frosting:
1/2 c. butter
1 package cream cheese
2 t. vanilla
cream
powdered sugar

Cream butter and cream cheese.  Add vanilla.  Add 1-2 c. powdered sugar.  Add 2 T. cream.  Add powdered sugar and cream alternately until the frosting is the desired texture and flavor.