Mom's Salsa (for canning)

This comes out different every time.  You may just have to taste it and see if you want to tweak it to your liking but here is the basic recipe.

1/2 bushel tomatoes or enough to feel a large canner or pressure cooker pot almost to the top
4 Anaheim peppers
20 small green chilies or 10 large
13 jalapeno peppers (7 with the seeds still in, or less if you want a milder salsa)
5 green peppers
5-6 white onions
5 green peppers
4 cups vinegar
2 heads garlic
Brown sugar to taste
Sprinkle a layer of each spice on top of the pot:  garlic salt, onion powder, black pepper, chili powder, cumin

Parboil the tomatoes and remove skin and core.  Break tomatoes down to desired consistency and add to the large pot.  Use a food processor to process the peppers, chilies, onions, and garlic to your desired consistency and add to the pot (remember to wear plastic gloves when cutting the peppers, you don't want your hands to be on fire).  Add the vinegar and mix all the ingredients thoroughly.  The pot should be filled to the top.  Sprinkle a fine layer of all the spices on the top of the mixture.
Simmer the salsa all day, occasionally stirring, until flavors are blended and mixture is thick.  Put in jars and pressure can 20-25 minutes.

Butternut Squash Soup

I found this recipe on Pinterest and tweaked it a bit but it was AWESOME!!!

4 Tbl. butter
1/2 onion, chopped
6 cups peeled and cubed butternut squash
3 cups chicken broth
1/2 tsp. dried marjoram
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
1 (8 oz.) pkg. cream cheese

Saute onions in butter.  Add squash, chicken broth, and spices and boil until squash is tender.  Ladle squash mixture into a blender with cream cheese and blend until smooth and creamy.  Put mixture back into pot and heat but do not boil.