Shauna's Salsa

My friend Debbi Fritts Hendrix is not only a super photography and friend she is also an amazing cook. Today she posted to her Facebook page that she was making salsa...so naturally I ask for the recipe..and within minutes she had posted...thanks Debbi ca't wait to give it a try.

Shauna's Salsa

1 can (14.5 oz. or so) can "Red Gold" salsa tomatoes

2 large ripe tomatoes, chopped

1 red onion chopped

1/4 cup fresh cilantro, chopped

2 tbsp. lime juice (I used fresh - 1 lime)

3 large garlic cloves. minced

1/4 tsp. salt

1/4 tsp. pepper

Dash of red pepper flakes



Mix together in plastic container. Better if you make it a day ahead. Don't worry if you can't find the

Red Gold tomatoes. Any canned tomatoes will work. I used diced tomatoes.



This is from my cousin, Shauna Blackburn. She says it's absolutely delicious.

Glazed Lemon Cookies

Glazed Lemon Cookies

1 ½ sticks butter @ room temp

¼ Cup sugar

2 Large egg yolks

½ teaspoon vanilla extract

¼ teaspoon salt

2 Cups all-purpose flour

1 Cup confectioner’s sugar

2 Tablespoons fresh lemon juice, plus more if necessary

1 teaspoon grated lemon zest

1. With an electric mixer, beat the butter and sugar until fluffy. Add the egg yolks, vanilla, and salt and beat to combine. Gradually add the flour, mixing until just incorporated.

2. Divide the dough in half and shape into 1 ¼ inch diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes.

3. Heat oven to 350 F. Slice the logs into 3/8 inch thick pieces and space them 1/ ½ inches apart on baking sheets. Bake until lightly golden, 160-20 minutes. Let cool on the baking sheet for 5 minutes, then transfer to cooling racks to cool completely.

4. In a small bowl, whisk together the confectioners’ sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes.