Just Like Chipotle’s Corn Salsa

My husband loves Chipotles’ corn salsa and now I think I might, too. This recipe, via how sweet it is, is delicious.

(Makes a big bowl)

1 12-ounce bag of frozen sweet yellow corn, defrosted and drained
2 medium-sized jalapenos, seeded and chopped (leave in some seeds for more heat if desired)
1/2 red onion, finely chopped (about 1/3 cup)
3/4 cup fresh cilantro, torn or chopped
the juice of 2 (juicy!) limes
1/2 teaspoon salt
1/2 teaspoon pepper

Combine all ingredients in a bowl and mix, mix, mix. Season with additional salt and pepper if desired. Add more cilantro, jalapeno or lime according to your tastes!


Zesty Slow Cooker Chicken BBQ

Easy and quick recipe for the cook who is feeding a crowd. And if you’re not feeding a crowd, then you’ll be able to feed your family the rest of the week. Sandwiches, salads, with corn on the cob—yum! From allrecipes.com.

  • 6 frozen skinless, boneless chicken breast halves
  • 1 (12 ounce) bottle barbeque sauce
  • 1/2 cup Italian salad dressing
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce


  1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
  2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.


These are super easy. I bet you have everything for them in your pantry right now (which makes them free). And they taste at least as good as boxed brownies.Brownies* Truth in advertising disclaimer: the brownie pictured is actually a gluten-free brownie (recipe here) and not at all the brownies from this recipe.


  • 1 cup sugar
  • 1/2 cup flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 eggs
  • 1/2 cup vegetable oil (or some combination of oils and applesauce; part coconut oil is nice, but all coconut oil would be overwhelming)
  • 1 teaspoon vanilla


  1. Preheat oven to 350 degrees.
  2. Mix all ingredients together.
  3. Bake at 350 degrees in a greased 8×8 pan for 20-25 minutes.


Grains and Garbanzo Bean Salad with Kale

kaleSo this isn’t technically one of the 101 simple salads, but it is a salad and it is simple. Also it is delicious, and I eat it a lot in the summertime. 


  • 3 to 4 cups cooked brown rice (or today I used Trader Joe’s Harvest Grains Blend)
  • 1 to 2 cups cooked garbanzo beans (1 can will do just fine)
  • 2 cups chopped raw kale
  • 2 large carrots, diced
  • handful of chopped green onions or fresh chives
  • handful basil leaves, chiffonade (I always forget this, and it’s still tasty)
  • scant 1/4 cup olive oil (I usually go really scant)
  • juice of one lemon
  • (sea) salt and pepper to taste


Place all the ingredients in a large bowl and toss together.


Perfect Potatoes au Gratin (with Ham)

I had potatoes and I had ham, so that settled it—time to make Potatoes au Gratin. I selected The Pioneer Woman’s recipe, tweaked it a little and doubled it for our small group dinner last night. It was crazy good; as in, two helpings good. Which is saying a lot for me because I usually choose to eat two helpings of dessert, not potatoes. Eat! And enjoy.

8 whole russet potatoes, peeled
2-3 T butter, softened
1 pint heavy cream
2 cup whole milk
4 T flour
8 cloves garlic, finely minced
2 t salt
pepper, to taste (don’t skimp!)
3 C ham, cubed
2 c sharp cheddar cheese, grated

Preheat oven to 400 degrees. Smear softened butter all over the bottom of a 9×13″ baking dish.

Slice potatoes, then cut slices into fourths (thicker slices will take longer to cook). In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.

Place 1/3 of the potatoes in the bottom of the baking dish, then place approximately 1 C of ham over it. Pour 1/3 of the cream mixture over the potatoes. Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

Allow to stand for a few minutes before serving by the spoonful.

**This modified recipe serves 8 adults easily and allows leftovers for lunch the next day. To make a nice side dish you could omit the ham and reduce quantities of ingredients by half.

Buttermilk Devil’s Food Cake (with White Chocolate Frosting)

Made for Jeremy’s 42nd birthday. Taken from The Cake Mix Doctor.

Solid vegetable oil for greasing pans
Flour for dusting pans
1 pkg plain devil’s food cake mix
3 T unsweetened cocoa powder
1 1/3 C buttermilk
1/2 C vegetable oil
3 large eggs
1 t pure vanilla extract

1) Place a rack in the center of the oven and preheat to 350. Generously grease two 9-inch round cake pans with vegetable shortening, then dust with flour. Shake out excess flour and set pans aside.

2) Place cake mix, cocoa powder, buttermilk, oil, eggs and vanilla in a large mixing bowl. Blend on low speed for 1 minute. Scrape down sides, then beat at medium speed for 2 minutes. The batter should look well-blended. Divide between prepared pans.

3) Bake for 28-30 minutes, or until cakes spring lightly against your touch and start to pull away from pan. Remove from oven and cool for 10 minutes on cooling rack. Run a dinner knife around edges and invert onto rack. Cool completely.

4) Frost with White Chocolate Frosting (separate post).

* Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store, in the refrigerator, for up to 1 week. Or freeze, wrapped in aluminum foil for up to 6 months. Thaw cake overnight in the refrigerator before serving.

Strawberry Pretzel Salad

Originally posted in July 2009. Straight from the old church cookbook, this recipe is always good, especially for potlucks or Easter dinners. And since my dad asked for it the other day, I figured I would post it on Needs More Butter for easy accessibility.

3/4 cup butter, softened
3 tablespoons sugar
2 2/3 cups chopped, crushed pretzels (not too fine)

Creamy layer:
8 ounces cream cheese
1 cup sugar
1 small carton (8 ounces) Cool Whip

Gelatin layer:
1 large box (6 ounces) strawberry gelatin
1 cup boiling water
16 ounces frozen strawberries


  1. In a bowl, cream butter and 3 tablespoons sugar; add pretzels and press into a 9×13 inch pan. Bake for 10 minutes at 350 and cool.
  2. Meanwhile, in a bowl, add cream cheese and 1 cup sugar; fold in Cool Whip and spread over cooled pretzel crust. Refrigerate at least one hour.
  3. Mix gelatin and boiling water. Add strawberries. Let partially set and spoon over cream cheese mixture. Chill until set. Keep refrigerated until ready to serve.