Salsa Fresca

4 roma tomato's diced
1 half lime
2 green onions sliced small
1 clove garlic pressed is best
1/4 jalapeno (add more as desired)
2 Tbs cilantro chopped
2 Tbs green pepper finely chopped
heavy pinch of Kosher salt

Mix together, serve with chips.

The BEST Cinnamon Rolls

This recipe comes from some ward friends we had in Hyde Park, Dan and Jan Balls. I love this recipe because it is easy, good and uses items from our long term food storage!

4 cups warm water

2 T or 3 pkgs of yeast

10-12 cups flour

1 cup sugar

1 cup potato flakes (not pearls!)

1 1/3 cup powdered milk (not milk alternative!)

4 eggs (or you could use 4 T of powdered eggs and 1/2 cup water)

1 T salt

Filling:

Cinnamon
1 cup brown sugar
2 cubes of softened butter

Optional:
1/2-1 cup Raisins
1/2 cup chopped pecans

Raise yeast in 1/2 cup of very warm water. Add wet ingredients and the remaining 3 1/2 cup water to large mixer, Mix. Add frothy yeast, add dry ingredients then add the 10-12 cups of flour. Mix well. Dough can be slightly sticky. Set dough aside in large greased bowl with lid. Let raise until doubled in size.

Once dough has doubled, about 2-3 hours (the longer it raises the more delicate the texture, but no longer than 4 hours on the initial rising), Divide dough in half. Roll out into 16" wide and 29" long. Spread 1 cube of butter per half of dough, cover with brown sugar adding more if the dough is not covered entirely, then sprinkle with cinnamon liberally. (I like to use my hand and go over the entire thing to be sure the sugar and cinnamon are covered evenly over dough.) You can then add the optional ingredients. Roll dough beginning with the long side. Try not to over fill as that will make it hard to roll dough tightly! Once rolled cut using a bread knife, floss, or clean thread (This is my preferred cutting method), into 1 inch to 2 inches depending on how big you want the rolls to be.

Place on greased cookie sheets, cover lightly with clean dish towels and let raise until doubled, or about 2 hours. Bake at 350 for 20 minutes -Do not over bake.

Frosting:

8 cups powdered sugar

2 cube softened butter

2 tsp vanilla

1 tsp lemon extract

1 can evaporated milk

Optional:

1 softened cube of cream cheese instead of one of the butter cubes

Mix all together adding milk a little at a time until you get your desired consistency.

Once rolls are done, remove them from the pans onto wax paper and cool slightly. Spread frosting on while very warm for frosting to melt between layers or slightly warm for some melting but more frosting left on top (this is my favorite way. I hate to see puddles of frosting on the wax paper being wasted!)

My kids had fun helping to create these delicious rolls and of course the reward for helping was much sweeter than they could have imagined!