Salsa is the number one condiment and do you know why? Cause people like to say salsa! I watch why too much Seinfeld!

Ingredients:
1 lb ground beef
1 medium onion, chopped (1/2 cup)
2 cups Old El Paso Thick ‘n Chunky salsa
1 can (15 oz) tomato sauce
1 can (4.5 oz) Old El Paso® chopped green chiles
2 teaspoons chili powder
1 can (15 to 16 oz) pinto beans, drained, rinsed
Shredded Cheddar cheese
Sliced green onions

Directions:
1. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

2. In 3- to 4-quart slow cooker, mix beef mixture and remaining ingredients except beans.

3. Cover; cook on Low heat setting 8 to 10 hours.

4. Stir in beans. Cover; cook on Low heat setting about 5 minutes longer or until beans are hot. Top with cheese and onions.

Holy Catfish! I just got slapped with a wet salmon – really – I have not updated this since people stopped clapping and Tinkerbell died. You would not believe the fairy dust I have to clean up. Apologies to my regular readers! Even the little blue ones!

I am lost in a sea of pseudo-olde-english with finding Jesus (after someone told me he was lost), learning to speak Japanese and just generally being a Darling to every Lost Boy that crosses my path. My day seems to be a litany of stuff and giggles from the second I am woken by murderous Teletubbies till I feel like going to bed. I am not being a whinging Pom or anything cause it will be fun fun fun till my daddy takes my TBird away.

I swear on the bones of my ancestors I will make more of an effort to blog more often until the nice men in the white coats come back. Go with God, good friends. Don’t hold your breath though, you’re likely to turn blue.

Ingredients:
1 stick butter, softened
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons milk
1 cup chopped macadamia nuts
1/2 cup candied cherries
1 1/2 cups white chocolate chunks

Directions:
1. Preheat oven to 375 degrees F.

2. In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.

3. Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined. Batter should be stiff.

4. In another bowl, combine nuts, cherries, and white chocolate. Then add to batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.