WildMoon Salsa livin' on salsa time apparel


WildMoon Lasagna Soup

1 lb lean ground beef
1 large green pepper-chopped
1 medium onion-chopped
2 garlic cloves-minced
2 cans (14-1/2 oz each) reduced-sodium beef broth
1 can tomato sauce (8 oz)
2 jars WildMoon Corn Salsa
1 6-oz can tomato paste
2 teaspoons Italian seasoning
1/4 teaspoon pepper
2-1/2 cups uncooked spiral pasta
1/2 cup shredded Parmesan cheese

In a large saucepan, cook beef, green pepper, and onion over medium heat 6-8 min or until meat no longer pink-breaking up beef into crumbles.  Add garlic and cook 1 minute longer.  Drain.

Stir in tomatoes, broth, tomato sauce, corn salsa, tomato paste, Italian seasoning, and pepper.  Bring to a boil.  Stir in pasta and return to a boil.  Reduce heat; simmer, covered 10-12 min or until pasta is tender.  Sprinkle with cheese.  Yield:  8 servings (2-3/4 quarts)

Cheesy Sausage Dip

1 16-oz Italian Sausage (Mild or Hot) We use Hot for extra heat!
1 8-oz package cream cheese
1 lb. Velveeta Cheese
2 jars WildMoon Corn Salsa
1/2 tsp Garlic powder

In a large skillet, brown the ground sausage.  Drain excess grease away.  Return the pan with the meat to medium low heat.
Cut the Velveeta cheese into cubes and add to the pan.  Cook until the cheese has melted, stirring occasionally.
Add the WildMoon Corn Salsa and garlic powder.  Cook until heated through.
Transfer to a serving dish or to a slow cooker on warm to keep it warm  (Enjoy!)

Blueberry Dump Cake

1 (18.25 oz) package yellow cake mix
4 cups fresh blueberries
1/2 cup white sugar
1 lemon
1/2 cup butter, melted
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F
Mix berries, sugar, and cinnamon in bottom of 9x13 inch pan.
Pour lemon zest and juice over mixture.
Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
Bake for 30-40 minutes, or until light brown. Serve warm or cold. Top with ice cream or whipped cream.  Sooooo gooood!

WildMoon Chihuahua Dogs

Place 1/4 brat in corn tortilla brushed with olive oil and cooked in a panini maker.
Garnish with cabbage strips marinated in lemon and guac.
For heat, top with fresh Habanero Salsa... "A Crowd Pleaser!"

WildMoon Unstuffed Cabbage Rolls

1-1/2 to 2 lbs Ground Beef
1 T Extra Virgin Olive Oil
1 Large Onion-Chopped
1 Clove Garlic-Minced
1 Small Cabbage-Chopped
1-2 Jars WildMoon Salsa Red (2 jars give an extra heat) -- for less heat, you may use 1 jar Salsa Red and 1 Can (14.5 oz) Low-Sodium Diced Tomatoes
1 Can (8 oz) Tomato Sauce
1/2 Cup Water
1 t ground black pepper
1 t sea salt

In large skillet, heat olive oil over medium heat. Add ground beef and onion and cook.
Stir until ground beef is no longer pink and onion is tender.
Add garlic and continue cooking for 1 minute.
Add chopped cabbage, 2 jars salsa, (or if you used 1 can diced tomatoes instead of a second jar of Salsa Red), tomato sauce, pepper, and salt.
Bring to a boil. Cover and simmer for 20-30 minutes-or until cabbage is tender... Serves 6-8... dish is tasty and lower in calories and carbs!

WildMoon Taco---riffic Dip

Refried Beans – 16-oz. can
Cream Cheese – 8-oz. – Softened
Sour Cream – 8 oz.
Taco Seasoning Mix – 1 oz.
WildMoon Salsa Red – 1 jar
Tomato – 1 large chopped
Onion – 1 small chopped
Lettuce – 1 small head chopped
Black olives and shredded cheddar cheese (if desired)

Spread refried beans on a large serving platter.
Mix sour cream, cream cheese, and taco seasoning mix.
Spread over refried beans.
Top the layers with WildMoon Salsa Red.
Place tomato, onion, and lettuce over the salsa, and top with olives and cheddar cheese as desired... the best!!

WildMoon Queso

WildMoon Salsa Red – 1 jar
Velveeta Cheese – 1 lb.

Melt in microwave bowl and put in crockpot on low to heat and serve...yum!

WildMoon Salmon Filets

Brush salmon filets with melted butter and garlic.
Grind black peppercorns on top and broil.
Pair with Luna Salsa for maximum flavor...enjoy!

WildMoon Guac…

WildMoon Luna Salsa – ½ jar (or amount you need)
4-5 avocadoes (or desired amount)
Garlic, salt, lime juice, and chopped tomato as desired.

Mash avocadoes.
Mix with WildMoon Luna Salsa.
Add garlic, salt, lime juice, and chopped tomato as desired.

Serving Suggestions: Chips, Wraps, Sandwiches, Fajitas, Enchilladas...Delish and so easy!!

WildMoon Fiesta Dip

WildMoon Corn Salsa – 1 jar
Hormel Chili without beans – 15 oz. can (or substitute cooked hamburger)
Velveeta Cheese – 1 lb.

Melt above ingredients in microwave.
Place in crockpot on low setting to heat & serve...awesome!

WildMoon Chili

Hamburger - 1 lb
Kidney Beans - 16-oz
WildMoon Salsa Red - 1 jar
WildMoon Salsa Corn - 1 jar
WildMoon Luna Salsa - 1 jar
Tomato sauce - 29-oz can
Onion - 1/2 cup
Chili powder, salt, pepper - to taste
Sour Cream, shredded cheese, Frito Lay chips

Brown hamburger with salt, pepper, and onion as deisred.
Add kidney beans, salsa, tomato sauce, ad chili powder.
Simmer and top with sour cream, shredded cheese, ad Frito Lay chips (adjust amounts for your needs)...outstanding chili!

WildMoon Chicken Tortilla Soup

White Premium Chunk Chicken Breast - 12.5 oz can
Chicken Broth - 14-oz carton
Enchilada Sauce - Mild or Hot (we prefer Hot!) - 10-oz jar
WildMoon Salsa Corn - 1 jar
Black Beans - 15-oz can
Sour cream, avocado slices, shredded cheese (if desired)

Mix together the above ingredients.
Heat and serve -- top with sour cream, avocado slices, and shredded cheese if desired...Enjoy with Frito Lay Chips..way good soup!!

WildMoon Baked Spaghetti (we like to make on the weekend and enjoy throughout the week!)

1 pkg (16-oz) spaghetti
1 lb ground beef
1 med onion-chopped
1 jar (24-oz) meatless spaghetti sauce
1/2-1 jar WIldMoon Salsa Red (depends on your spiciness level!)
1/2 tsp seasoned salt
2 large eggs
1/3 cup grated Parmesan cheese
5 Tbsp butter-melted
2 cups (16-oz) cottage cheese
4 cups part-skim shredded mozzarella cheese (use 2-3 for less)
     1.  Cook spaghetti according to pkg.  Meanwhile in a large skillet, cook beef and onion over med heat (meat no longer pink).  Drain.  Stir in spaghetti sauce, salsa, and salt -- set aside.
     2.  In a large bowl, whisk eggs, Parmesan cheese and butter.  Drain spaghetti, add to egg mixture, and toss to coat.
     3.  Place 1/2 the spaghetti mixture in a greased 3-qt baking dish.  Top w 1/2 of the cottage cheese, meat sauce, salsa, and mozzarella cheese. Repeat layers.
     4.  Cover and bake 350 for 40 minutes.  Uncover; bake 20-25 minutes longer or until cheese is melted.  (Very good!)