Homemade Almond Toffee

2 C butter.
2 C sugar.
1/4 tsp salt.
2 C chocolate chips.
1 C chopped almonds.

Line cookie sheet with parchment paper.

Combine butter, sugar and salt. Melt and bring to boil, stirring occasionally, until it turns to caramel color (be sure not to wait too long or the bottom will burn).

Pour mixture on cookie sheet and spread evenly. Sprinkle chocolate chips on top and once melted spread evenly.  Sprinkle chopped almonds and let it cool.

Break up into pieces when fully cooled off. (If you like a lot of almonds, you can spread the cookie sheet with almonds before you spread the toffee mixture.

Chocolate Cream Cheese Cupcakes

Mix together:

3 C. flour                                 2 C. sugar            

½ C. cocoa                               1 tsp. salt                 2 tsp. soda

Add:

2/3 C. oil                                 2 C. water                 2 Tb. vinegar                      2 tsp. vanilla

          Fill cupcake papers 2/3 full of above mixture

Filling:

1 lg. pkg. cream cheese            1 egg

1/3 C. sugar                                      ¼ tsp. salt

Mix together until fluffy then add 1 pkg. chocolate chips. 

          Drop one heaping teaspoonful of cream cheese mixture into each cupcake.  Bake for 25 min. at 350.  

**After they cool from baking, I refrigerate them over night and serve them cool the next day. I like them better this way! Refrigerate to keep fresh because of the cream cheese.

Chelsy's Salsa (The Best Seriously)

1 can diced tomatoes
1/2 bunch of fresh cilantro 
4 jalapeño slices with 1 tbls of juice from the jar of jalapeños. 
1/4 tsp of oregano 
1/4 tsp basil 
1/4 tsp cumin 
1/4 tsp garlic powder 
1/4 tsp onion salt 
Dash of chili powder 
Dash of red pepper flakes 
Salt and pepper 
Sometimes when I want it spicier I add had of a can of diced green chilies. I put everything in the blender and there you go. I usually double it and taste test to see what it needs more of. Seriously it's a lot of ingredients but super easy.