Maple Salmon

Allrecipes.com

Yield 4 servings

Ingredients

1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon

Directions

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

Preheat oven to 400 degrees F (200 degrees C).

Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Shrimp & Rice Salad

you can subsitute chicken for shrimp.

2 (16-oz.) cans fat-free chicken broth
2 bay leaves
2 cups rice (I use the seasoned yellow rice for more flavor & color)
1 lb. medium shrimp, peeled*
1 cup sliced green onions
2/3 cup thinly sliced radishes
2 cups frozen green peas, thawed
2 tsp. dried dillweed
1-1/3 cups sour cream (I use low fat)
1/2 cup mayonnaise (I like Hellmann's with Olive Oil)
2 tbs. lemon juice

In a 2-quart saucepan over high heat, heat the chicken broth & bay leaves to boiling. Stir in the rice & reduce heat to low. Cover & simmer for 10 minutes. Add the shrimp to the rice mixture, cover & continue cooking over low heat, 10 to 15 minutes more, or until the liquid is absorbed & the shrimp turn pink. Set aside to cool. In a medium bowl, combine the green onions, radishes, peas, dillweed, sour cream, mayonnaise & lemon juice with the rice mixture. Cover and refrigerate for 2 hours, or until serving time.

*To make this go even faster, buy a pound of frozen precooked & deveined shrimp and thaw it in warm water seasoned with crab boil and then add it to the cooked rice.

Creamy Cajun Shrimp Pasta

1 (8oz.) package angel hair pasta
1/4 cup butter
1 pound shrimp, peeled and de-veined
1 garlic clove, minced
1/4 cup all-purpose flour
1 Tablespoon Cajun seasoning
2 cups milk
1/4 teaspoon salt
1 Tablespoon lemon juice

1) Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4-6 minutes or until al dente (or however you like it ); drain. *I add some butter to the noodles when cooking them so they don't stick together.

2) Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute ton each side. Stir in garlic and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. * I add a little more butter (about another tablespoon or so)to the flour/Cajun mixture. Cook stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat and season with salt and lemon juice. Return shrimp to sauce, stir to coat and serve over cooked pasta.

Amish Soda Cracker Pudding Recipe

18 soda crackers
1/2 cup brown sugar
1/4 cup butter
2 Tbls. peanut butter
3 cups milk
2 eggs
2 Tbls. cornstarch
1 cup white sugar
1 tsp. vanilla
1/2 cup coconut

Directions:

Melt butter and penut butter. Add to brown sugar and the cracker crumbs and mix well. Place in pan, pressing crumbs to sides and bottom. Reserve 1/4 of the crumbs for topping.

In a sauce pan, combine milk, eggs, cornstarch and white sugar and boil over medium heat until thickened. Add vanilla and coconut. Pour slowly over crumbs and refrigerate. When cool, sprinkle remaining crumbs over top.

1950s Tuna Noodle Casserole

Ingredients:

1 lb bag of broad egg noodles
1 LARGE of cream of mushroom soup and the same size can of milk plus 1 more cup
2 large cans of tuna, drained

2 small bag of frozen peas (optional)
1 bag of salted potato chips crushed
salt and fresh ground black pepper to taste

How to make it:
Preheat oven to 350 degrees
Cook the egg noodles according to the directions on the bag.
Combine the cream of mushroom soup with a can of milk.
Crumble the drained tuna.
In a bowl combine all of the above with 3/4 of the bag of the crushed potato chips and the salt and pepper.

Place in a buttered casserole dish.
Sprinkle remaining chips on the top.
Bake at 350* for 35-40 minutes.

Banana Cake

1 Box French Vanilla or White Cake Mix
1 Box Instant Banana Pudding
1/2 cup oil
1/2 cup water
4 eggs
3-4 really ripe bananas
1 cup chopped walnut or pecans (optional)
1 cup choc. chips (optional)

Mix all the ingredients and bake at 350 for 45-50 minutes. Very yummy and moist!

Tea Cake Cookies

Tea Cake Cookies
1 cup shortening
1 cup sugar
2 eggs
3 cup plain flour
1 tsp baking powder
1 tsp salt
1 tsp vanilla

Preheat oven to 375 degrees. Cream sugar and shortening. Add eggs and vanilla. Beat well. Sift flour, baking powder and salt and add to first mixture. Roll about 1/4-1/2 inch thick and cut with cookie cutter. Bake 8-10 minutes. COOKIES DO NOT BROWN! Sprinkle with sugar if desired before cooking; or after cool, ice (I use powdered sugar and water colored to desired color).

Cookies and Cream Popcorn

Found this recipe here http://www.singforyoursupperblog.com/



1 bag popcorn, popped (I used the Fluffy White variety)
6 ounces white chocolate candy coating
10-15 Oreos, crushed or roughly chopped (I used the Springtime Oreos with yellow cream, which is why my popcorn has a bumble bee-type look)

Place the popped popcorn and Oreos in a large bowl. Heat the white chocolate candy coating in the microwave in 30 second intervals, stirring in between until melted and smooth.

Drizzle the white chocolate bark over the popcorn/Oreo mixture and stir to coat. Dump out on a large sheet of wax paper and spread into a single layer. Let cool and harden. Break into small pieces and serve.

Homemade Spagetti Sauce and Meatballs

found this here http://luvsclassics.wordpress.com/2010/08/27/

Spaghetti sauce

Into a large stock pot, add:
2 (28 ounce) cans Tomato Puree
1 can water
1 (6 oz.) can tomato paste
1 small onion 1 stalk of celery with leaves
1 tsp. salt
dash of pepper
1 tsp. sugar
1 potato ( raw)- Cut-up and cleaned (a thickening agent)
1 tsp basil

I added 2 cloves of garlic, whole and 1 raw carrot that was scrubbed to the large stock pot.
oregano
parsley (add at the end of cooking)
dash of olive oil
1 pinch of baking soda

Cook on stove on low heat for 3 – 4 hours. If sauce gets too thick as cooking, add water.

After simmering one hour, add cooked meatballs, or sausage or cooked pork chop with bone in.

Meatballs:

1 lb. ground beef
1 lb ground pork or veal
1 egg
1 1/4 cup breadcrumbs
salt and pepper to taste
chopped onion or 1 TBSP Lipton brand Onion soup mix
ketchup
microwave 5 minutes and turn.
or cook in iron pan on low to medium heat slowly and turn until all sides browned.
or you can bake the meatballs in a 350 degree F. oven on a cookie sheet with a little canola oil for 20 minutes. Then after draining meatballs on paper towels, I placed in the tomato sauce and left to simmer on the stove for 1 hour on low heat.

Brown Rice (made with white rice )

1 cup white rice
1 can French Onion Soup
1 Can Beef Broth (or Beef Consumme)
1 stick of melted butter

Cook on 350 for 1 hour!!! YUMMMM

Perfect Brown Rice

brown rice (whichever type you prefer)
water – use at least four cups of water for every one cup of rice
salt – to taste

Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice around with your hand. Meanwhile, bring water to a boil in a large pot over high heat. When water boils, add the rice, stir it once. Turn heat to medium and boil, uncovered, for 30 minutes, stirring occasionally. After 30 minutes, pour the rice into a strainer over the sink. Let the rice drain for 10 seconds, then return it to the pot, off the heat. Immediately cover the pot with a tight-fitting lid and set it aside to allow the rice to steam for 10 minutes (if your pot lid isn’t extremely tight, place a piece of aluminum foil over pot then place the lid on top of foil for a tighter seal). After ten minutes, uncover rice, fluff with a fork, and season with salt to taste.

Butterscotch Sauce

found this here.... www.chickensintheroad.com

Makes 6 cups

Ingredients

4 cups packed light brown sugar
2 cups heavy or whipping cream
1 1/3 cups light corn syrup
1/2 cup butter
4 tsp. distilled white vinegar
1/2 tsp. salt
4 tsp. vanilla extract

Directions

In 5 quart or larger pot heat all ingredients except vanilla extract to boiling over high heat, stirring often. Reduce heat to low, simmer uncovered for 5 minutes, stirring frequently. Remove from heat, stir in vanilla. Ladle into hot jars and cap after wiping tops of jars carefully. Process in boiling water bath 10 minutes. Sauce will appear thin while hot. Great flavor – reminiscent of old fashioned cream caramels.

Crunchy Broccoli Salad

found this at tasteofhome.com

10 ServingsPrep/Total Time: 20 min.

Ingredients

8 cups fresh broccoli florets
1 bunch green onions, thinly sliced
1/2 cup dried cranberries
3 tablespoons canola oil
3 tablespoons seasoned rice vinegar
2 tablespoons sugar
1/4 cup sunflower kernels
3 bacon strips, cooked and crumbled
Directions
•In a large bowl, combine the broccoli, onions and cranberries. In a
small bowl, whisk the oil, vinegar and sugar; drizzle over broccoli
and toss to coat. Chill until serving. Sprinkle with sunflower
kernels and bacon. Yield: 10 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 121 calories, 7 g fat (1 g saturated fat), 2 mg cholesterol, 233 mg sodium, 14 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

Lemon Crinkle Cookies

found this recipe here http://portland.todaysmama.com/2011/04/474/

Makes 2-3 dozen

½ C butter, softened
1 C sugar
½ tsp vanilla extract
1 whole egg
1 tsp lemon zest
1 Tbsp fresh lemon juice
¼ tsp salt
¼ tsp baking powder
⅛ tsp baking soda
1-½ C flour
½ C powdered sugar

Preheat oven to 350 degrees.

In a large bowl, mix together the butter and sugar together until light and fluffy 3-5 minutes. Add in the vanilla, egg, lemon zest, and lemon juice. Add in flour, baking soda, baking powder and salt until just combined, excluding the powdered sugar. Pour powdered sugar onto a bowl. Form dough in a ball and roll in powdered sugar. Place on greased or parchment lined baking sheet. Bake for 9-11 minutes or until bottoms begin to barely brown Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Fresh Strawberry Pie

1 C sugar
1 C Water
1 small box strawberry gelatin mix
1 Pint Fresh Strawberries
3 Heaping Tablespoons Cornstarch
1 pie crust, cooked and cooled

Combine sugar, cornstarch, and dry gelatin mix by stirring well. Add water and cook until thick and clear over medium high heat, stirring constantly to prevent scorching. Set aside and let cool. Wash and hull strawberries, cut in half and arrange over pie crust. When filling is cool, pour over strawberries and chill pie until ready to serve. Serve with whipped cream.
*** DO NOT DOUBLE****

TIP FOR CORING STRAWBERRIES:

take a plastic straw
insert it thru the pointed end of strawberry
push all the way thru center of strawberry
OUT COMES THE CORE

Resurrection Cookies

How to Make Resurrection Cookies

This recipe is a wonderful tradition to start with your kids, no matter what age. You need to make these cookies the night before Easter. They will cook overnight in a warm oven and will be ready for you and your family Easter morning.

Instructions

Things you'll need:
• 3 egg whites
• 1 cup whole pecans
• 1 tsp. vinegar
• a pinch of salt
• a cup of sugar
• a zip-lock baggie
• a wooden spoon
• wax paper
• cookie sheet
• tape
• Bible

1 Put the pecans in the zip-lock baggie. Have your children beat the pecans with the wooden spoon. Explain how this is a symbol of the Roman soldiers beating Jesus.
Read John 19:1-3.

2 Have the children smell the vinegar and then put it in the bowl. Explain how this is a symbol of when Jesus was thirsty on the cross, He was given vinegar.
Read John 19:28-30.

3 Add the egg whites to the vinegar. Explain how eggs represent life and these eggs are a symbol of Jesus giving His life for us.
Read John 10:10-11.

4 Sprinkle salt into the hands of your children.Have them taste it and then throw the rest into the bowl.Explain how this is a symbol of the salty tears that were shed by Jesus'disciples and loved ones.It also represents the bitterness of our sin. Read Luke 23:27

5 Add the sugar. Explain how the sweetest part of the Resurrection Story is that Jesus died because He loves us and wants us to trust Him so that we can be His children.
Read Psalm 34:8 and John 3:16

6 Beat your ingredients with a mixer on high speed for 12 to 15 minutes. When stiff peaks have formed explain that the white is a symbol of how clean we are when Jesus forgives us our sins when we trust Him as our Savior.
Read Isaiah 1:18 and John 3:1-3.

7 Gently fold the nuts into your mixture and drop by teaspoons on to wax papered cookie sheets. Explain that this is a symbol of the rocky tomb in which they laid Jesus' body.
Read Matthew 27:57-60

8 Put the cookies into the oven, shut the door and turn it off. Have your children place pieces of tape on the oven door to seal it. Explain that the Roman soldiers rolled the heavy stone in front of the tomb's entrance to seal in Jesus' body. Matthew 27: 65-66.

9 Tell the children it is now time to go to bed! They may feel sad, just as Jesus' disciples and loved ones felt that night they laid Jesus' body in the tomb.
Read John 16:20, 22.

10 On Easter morning, open the door and give everyone a cookie. As they are looking at it,explain that the cracks in the cookie represent the tomb. When they bite, they will find that the cookies are hollow inside! This is a symbol of the empty tomb, for the stone was rolled away...and the tomb was empty....Jesus had Risen!
Matthew 28:1-9

Bellini

Bellini Recipe for 6
The famous original Bellini recipe was made only with prosecco, (Italian sparkling wine) and pureed white peaches.

3 ripe peaches, peeled and pitted
Fine sparkling wine or champagne, chilled


Puree the peaches in a blender. Divide the peach puree into 6 (8-ounce) champagne flutes and top with sparkling wine or champagne. Stir once.

Baby Bellini: Substitute sparkling apple cider for the sparkling wine.

Pineapple Bliss Cupcakes

Can't wait to make these
Go here to find more recipes like this!!  skinnytaste.com


 These low fat cupcakes are moist and delicious and you won't believe how easy they are to make. All it takes is a box of yellow cake mix and a can of crushed pineapple; no eggs, no oil or butter needed!!





1 box yellow cake mix
1 - 20 oz. can crushed pineapple, untrained

Mix together with mixer and bake according to cake mix box instructions. When cool, frost with the following:

Pineapple Fluff Cream Cheese Frosting

8 oz Philadelphia 1/3 less fat cream cheese
20 oz can pineapple in pineapple juice, completely drained of any liquid
3/4 cup marshmallow fluff

Combine all ingredients.

Calories: 140, Fat 2.8, Sugar 16.4, Points 3, Points+ 4

Quick Caramel Rolls

Note: you can use one loaf of bread dough but use the whole amount of topping. One loaf makes 12 rolls.



2 loaves frozen bread dough (thaw well, if it rises a little bit it will be ok)
soft butter
brown sugar
cinnamon
Could sprinkle chopped pecans on top before rolling up.

Topping:
1/2 cup white sugar
1/2 cup brown sugar (packed)
3/4 cup plus 3 tablespoons thick cream

Let dough thaw. Roll out one loaf at a time and spread with butter, sprinkle with brown sugar and cinnamon. Roll up like a jelly roll, cut, and put in greased pan. Let rise until rolls touch each other. Cover rolls with topping. Bake at 350 degree for approx 15-20 minutes.

Overnight Breakfast Casserole

Overnight Breakfast Casserole

2 lb. package frozen hash brown potatoes, thawed
1/4-1/2 c. chopped onions (I omitted)
1 lb. cooked, crumbled sausage (I use Jimmy Dean regular but you can use what you like.)
2 c. shredded Cheddar cheese
8-10 eggs
3 c. milk
S&P to taste

Spray 9x13" dish with cooking spray. Mix potatoes and onions, salt and pepper and place in dish. Then spread cooked sausage on top; then cheese. Beat eggs and milk together and pour over top. Cover and refrigerate overnight. Bake uncovered for 1 hour at 350.