Thursday, September 30, 2010

Monster Cookies

Prep Time: 15 Minutes
Cook Time: 12 Minutes
Servings: 36

■2 sticks (1/2 Pound) Butter (salted) Softened
■½ cups White Sugar
■1-½ cup Brown Sugar, Packed
■2 whole Large Eggs
■1 Tablespoon Vanilla Extract
■1-½ cup All-purpose Flour
■½ teaspoons Baking Soda
■1 teaspoon Baking Powder
■2 teaspoons Kosher Salt
■1-½ cup Oats (either Quick Or Regular)
■½ cups M & M's (more To Taste)
■½ cups Pecans, Chopped (more To Taste)
■¾ cups Chocolate Chips (milk Or Semi-sweet)
■½ cups Peanut Butter Chips
■2-¼ cups Rice Krispies
Preparation Instructions
Preheat oven to 375 degrees.

Cream butter with sugars until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and beat.

Combine flour, baking soda, baking powder, and kosher salt. Add to mixing bowl and mix till combined. After that, add in remaining ingredients in whatever quantity you prefer. Add more nuts if you’d like, or more M & M’s, more peanut butter chips or chocolate chips.

Add Rice Crispies at the very end, mixing until just combined. Do not overmix!

Use a cookie scoop to scoop balls of dough onto a cookie sheet. Bake until golden brown, then allow to cool on a rack.

White Bean Chicken Chili

3/4 pound boneless skinless chicken breasts, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
2 tablespoons olive oil
4 garlic cloves, minced
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
3 cups chicken broth, divided
1-1/2 cups (6 ounces) shredded cheddar cheese
Sour cream and minced fresh cilantro, optional

Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook the chicken, onion, jalapeno, oregano and cumin in oil for 3-4 minutes or until chicken is browned and vegetables are crisp-tender. Add garlic; cook 1 minute longer.
Transfer to a 3-qt. slow cooker. In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the slow cooker with the remaining beans and broth. Cover and cook on low for 3 to 3-1/2 hours or until heated through.
Stir before serving. Sprinkle with cheese. Garnish with sour cream and cilantro if desired.

6 servings
Prep. time: 35 min.
Cook: 3 hours

Layered Spicy Black Bean Dip

1 (8-oz.) package cream cheese, softened
1 (16-oz.) jar spicy black bean dip
1/2 (8-oz.) package shredded Mexican cheese blend
Toppings: sliced green onions, chopped tomatoes, sliced black olives
Assorted tortilla and corn chips
1. Layer cream cheese, dip, and cheese in a 1-qt. serving dish. Add toppings, and serve with chips
Makes 8 servings.
Prep time: 10 min.

Wednesday, September 29, 2010

Sister Schubert's Grape Chicken Salad

A mouth-watering spread for lunch or brunch!

6 chicken breasts
Sister's Seasoning Mixture (see below)
4 tablespoons reserved pan juices
1½ cups finely chopped celery
1/3 cup sweet pickle relish
2 hard-boiled eggs, finely chopped
½ cup mayonnaise, or to taste
1 cup green seedless grapes, halved
½ cup grated Gruy√®re cheese, optional
1 cup sliced almonds, toasted
1 Package Sister Schubert’s Parker House Style Rolls, sliced in half and toasted

Sister’s Seasoning Mixture
¼ teaspoon tarragon
¼ teaspoon lemon pepper
½ teaspoon salt
¼ teaspoon Greek seasoning (Cavender’s brand is a favorite)
¼ cup fresh lemon juice
2 teaspoons Worcestershire sauce
1. Preheat oven to 350°F. Mist a pan with non-stick vegetable spray. Mix all ingredients of Seasoning Mixture and season chicken.
2. Bake 20 minutes or till chicken is cooked through. Reserve 4 tablespoons pan juices. Chill chicken and chop.
3. In a bowl toss next 6 ingredients with chicken; add more mayonnaise if desired.
4. Top each roll with cheese and 1 tablespoon chicken salad. Garnish with almonds.
Makes 32 small or 16 large open-faced sandwiches

Chicken Spaghetti

1 chicken, cooked & deboned or 4-5 boneless chicken breasts, cooked

8 oz pkg. spaghetti

1 green pepper (optional), chopped finely

1 small onion, chopped finely

1 small can mushrooms, drained

1 jar diced pimento, drained

1- 10 oz can cream of mushroom soup

1-1/2 cup grated cheddar cheese (or more if desired)

1 cup chicken broth


Cook chicken and rough chop when cooled.

Preheat oven to 350 degrees.

Cook spaghetti according to package directions.

While spaghetti is cooking, saute pepper and onion in 1 Tablespoon butter.

Mix all ingredients together reserving 1/2 cup of cheese for top of casserole. Pour into greased 2 quart casserole dish, top with remaining cheese, and bake 30 minutes at 350 degrees.

Reese Peanut Butter Cereal Bars

The recipe is Reese Peanut butter Cereal bars -
1 cup sugar
1 cup peanut butter (I like to use crunchy, but you can use creamy)
1 cup Karo syrup
1 T. vanilla
7 cups Reese Peanut butter cereal
Bring the first 3 ingred. to a boil .Stir often cause it can scorch. Let boil for 1 to 2 min., then remove pan from heat and stir in the vanilla. Pour mixture over cereal and coat. You can make individual "cookies" by dropping spoonful on wax paper, but thats too time consumong for me, so I just spread into a large pan (cake pan) and let cool. It's SO easy - but very addicting!!!!!!!!!!!

An original from Ruthann . . . SO good!

Bacon Cheese Dip

1 pound of bacon, fried and crumbled
2 to 3 green onions, chopped
1 small pkg. sliver almonds
3 cups shredded sharp cheddar cheese
1 1/2 to 2 cups mayonnaise

Mix all ingredients and chill. Serve with corn chips.

Hot Saucy Swedish Meatballs

4 (4x4-inch) sandwich slices white bread
1/4 cup cream
1 1/2 pounds ground round
1 tbs onion, minced
1 2 teaspoon salt
2 eggs, slightly beaten
5 tbs butter
3 tbs flour
2 cups beef bouillon
1/2 tsp Tabasco sauce
1 tbs dry mustar
1 tbs white horseradish
1/4 tsp celery salt

Trim crusts from the bread and soak slices in cream for approximately 4 minutes. Mix the softened bread with the ground round, onion, salt, and eggs. Form into 1-inch balls. Melt the butter in a skillet and saute the meatballs until they are brown. Reserve pan drippings. To prepare the sauce, combione the flour with ther beef bouillon in a large saucepan. Bring the mixture to a boil, sitrring constantly, until smooth. Add the Tabasco, mustard, horeradish and celery salt; sitr. Add the meatballs with pan drippings to the sauce. Simmer gently for 3 minutes. Transfer the meatballs and sauce to a chafing dish and serve hot.

Yield: 5 dozen

Hot Jalapeno Crab Dip

1 pound lump crabmeat, picked over for shells and cartilage
1 teaspoon chopped garlic
1/2 cup chopped pickled jalapenos ( this will be extremely hot - you might want to reduce this amount)
1/4 pound Monterey Jack cheese with jalapenos, grated
1 tsp Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounces Parmigiano-Reggiano cheese, grated

Preheat the oven to 350 degrees. Conbine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire, hot sauce, salt and mayonnaise in a medium-xize mixing bowl. Sprinkle the Parmesan cheese evenly on the top of the crabmeat mixture. Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving with the croutons.

Yield: 8 appetizer servings

Cheese Strips

6 slices crisp-fried bacon, crumbled
8 ounces sharp Cheddar cheese, shredded
2 to 3 tablspoons chopped onion
3/4 cup chopped almonds
3/4 cup mayonnaise
2 tsps Worcestershire sauce
Salt and pepper to taste
1 (24 ounce) loaf thinly sliced bread, crusts trimmed

Combine bacon, cheese onion, almonds, mayonnaise, Worcestershire sauce, salt and pepper in bowl; mix well. Spread bacon mixture on bread slices; cut into 1 1/2 inch strips. Place on baking sheet. Freeze until firm. Preheat oven to 400 degrees. Bake for 10 minutes.

Yield: 25 servings

Pizza Rounds

1 pound hamburger
1 pound sausage
1 tsp basil
1 tsp oregano leaves
1/2 tsp garlic powder
1 pound Velveeta Cheese
2 loaves Pepperidge Farm Party Rye

Brown and drain hamburger and sausage. Add other ingredients and stir over low heat. Spread on bread. Freeze on cookie sheets at this point and transfer to plastic bags later. When ready to serve, heat under broiler until bubbly.

Yield: About 4 dozen pieces

Trout with Pine Nuts

• Nonstick vegetable oil spray
• 2 large red bell peppers, cut into 1/2-inch-wide strips
• 1 large fennel bulb, thinly sliced, 1/4 cup fronds chopped
• 1 tablespoon extra-virgin olive oil
• 1 cup cooled cooked white rice (about 1/3 cup uncooked)
• 2 tablespoons pine nuts, toasted
• 2 3/4 to 1 pound whole boneless trout
1. Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Spread peppers and fennel bulb on prepared sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast until vegetables begin to brown, stirring occasionally, about 28 minutes. Meanwhile, mix rice, pine nuts and 1/4 cup chopped fennel fronds in bowl. Season stuffing with salt and pepper.
2. Remove baking sheet from oven; push vegetables to sides of sheet. Place trout in center of sheet; sprinkle inside of trout with salt and pepper. Spoon stuffing into trout cavities. Fold trout to enclose stuffing. Roast until trout are opaque, about 20 minutes. Open each trout and cut lengthwise in half. Transfer 1 trout half and some stuffing to each of 4 plates. Spoon vegetable mixture alongside.
Makes 4 servings.

Spinach Maria

• 2 1/2 (10-ounce) packages frozen chopped spinach
• 2 1/4 cups milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon granulated garlic
• 7/8 teaspoon crushed red pepper
• 1/4 medium yellow onion
• 1/2 tablespoon butter
• 2 1/2 tablespoons melted butter
• 3 tablespoons flour
• 4 ounces Velveeta
• 4 ounces cheddar cheese
• 2 ounces Monterey jack
• 3/4 cup grated Monterey jack (for topping)
This is light years away from being low fat/cal; but I can honestly say it's the best creamy/cheesy spinach dish I have ever eaten... and I love spinach, so I've tried lots of them!
Thaw spinach in refrigerator for 24 hours. Squeeze as dry as possible. Heat milk and spices on medium heat to just below a boil (190 deg.) Reduce heat and simmer. Finely chop the onion and saute it in 1 Tablespoon butter on med. heat 5 to 8 minutes. Add to milk. Combine melted butter w/ flour in sm. saute pan. Mix until completely blended. Cook on low heat 3 to 4 minutes to make roux. Add roux to milk; mix well. Cook until sauce thickens. Cut cheeses into cubes and add to milk. Mix until cheese melts. (Be careful! Burns easily!) Remove from heat. Allow to cool 15 minutes. Add drained spinach to cheese sauce, mix until completely blended. Spoon into 11x9x2-inch dish. Top with grated Jack. Bake at 350 deg. F for 15-20 minutes until hot and bubbly

Jewish Pound Cake

Makes 12 to 16 servings
Preparation time: 15 minutes
Baking time: 47 to 53 minutes
Assembly time: 2 minutes
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) instant vanilla pudding mix
1 cup sour cream
3/4 cup sugar
1/2 cup vegetable oil
4 large eggs
1 tablespoon unsweetened cocoa
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/2 cup sweetened flaked coconut
1 cup finely chopped pecans
1 tablespoon confectioners' sugar
1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 12-cup Bundt pan with vegetable oil spray (or brush with shortening), then dust with flour. Shake out the excess flour, and set the pan aside.
2. Place the cake mix, pudding mix, sour cream, sugar, oil, eggs, cocoa, cinnamon, vanilla, and coconut in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more. The batter should be thick and well combined. Add the nuts and blend on low for 20 seconds. Pour the batter into the prepared pan, and place the pan in the oven.
3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 47 to 53 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a sharp knife around the edge of the cake and invert it onto a small rack to cool 30 minutes.
4. To garnish, if desired, dust the confectioners' sugar on top of the cake. Slice and serve

Lemon Love Notes


1/2 cup butter
1 cup flour
1/4 cup powdered sugar
Combine above ingredients and pat into an 8X8 pan.
Bake 15 minutes @ 350 degrees

1/2 tsp baking powder
2 eggs
1 cup sugar
3 tbsp flour
2-3 tbsp real lemon concentrate
Mix above ingredients and pour on top of baked crust. Bake 25 minutes @350 degrees.

Let cool 10-15 minutes before icing.

3/4 cup powdered sugar
1 tbsp butter melted
1 1/2 tsp milk

I pour the icing on and then turn the pan around to cover the whole top.

I usually double the recipe and use a 13X9 pan

Browine Bottom Ice Cream Cupcakes

Brownie Bottom Ice Cream Cupcakes

You’ll need:

24 foil cupcake liners

Brownie Batter

1/2 gallon of your favorite ice cream flavor. I chose Coffee Ice Cream

An ice cream scooper, small spoon, and warm water

A freezer

Chocolate Ganache

Whipped Cream

Here’s the Step by Step Situation:

First make the brownie batter. Line two cupcake pans with the foil cupcake liners. Into each cupcake liner, scoop 1 Tablespoon of brownie batter. Bake at 350 degrees F for about 6-8 minutes until the brownie is cooked through.

Let the brownies cool in the cupcake pans to room temperature. Once cool, place in the freezer (still in the cupcake pans) for 30 minutes. When you place the cupcake pans in the freezer, remove the ice cream you’re using and place in the refrigerator to soften.

When ready to assemble the cupcakes, remove the cupcake pans with foil lined brownie cups from the freezer. Remove the ice cream from the fridge. Run the ice cream scooper under hot water and working quickly, portion a small scoop of ice cream into each foil lined cup, while still in the cupcake pan. The cupcake pan will help the Ice Cream Cupcake hold its shape. You may need to rinse the scooper under hot water in between scoops for easy portioning. Quickly smooth the scoops of ice cream with the back of a small spoon also rinsed in warm water and return the ice cream cupcakes quickly to the freezer.

Let the newly formed Ice Cream Cupcakes refreeze for 45 minutes to an hour. In this time you can make the chocolate ganache and whipped cream. Let the ganache come to just around room temperature, and let the whip cream rest in the fridge until serving time.

Once the cupcakes are refrozen and nice and firm, remove from the freezer and top with a teaspoon of chocolate ganache. Smooth over the cupcake. Return once again to the freezer.

To serve, remove the cupcakes from the freezer about 5 minutes before you’d life to serve them. Finish with a dollop of whipped cream and serve. Carefully peel the foil from the cupcake and enjoy… with napkins. Yum

Fudgy Brownie Bottoms

■3/4 cups all purpose flour
■1 teaspoons baking powder
■1/2 teaspoon salt
■1/2 cup (1 stick) unsalted butter
■3 ounces unsweetened chocolate, chopped
■2 large eggs plus one egg yolk
■1 1/8 cups sugar
■1 teaspoons vanilla
Preheat oven to 350°F. Line two cupcake pans with foil cupcake liners. Combine first 3 ingredients in small bowl. Stir butter and chocolate in a bowl set over simmering water, creating a double boiler. Heat until melted and smooth. Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Scoop 1 Tablespoon of batter into each foil liner. Bake until toothpick inserted into center comes out with moist crumbs attached, about 6 to 8 minutes. Cool to room temperature, then place in the freezer for 30 minutes before scooping the ice cream on top.
Chocolate Ganache

3/4 cup mini semisweet chocolate chips (I used chocolate chunks)

1/4 cup heavy cream

Put chocolate chips in a small bowl. Bring cream to a simmer in a small heavy saucepan. Pour cream evenly over chocolate. Let stand for one minute to soften, then stir until smooth. If frosting is too loose to spread, let it sit at room temperature for 10 to 30 minutes, stirring occasionally, frosting will continue to thicken as it stands. Scoop by the teaspoon full onto the ice cream cupcakes. Spread and refreeze until ready to serve.

Sweetened Whipped Cream

3/4 cup heavy cream

2 Tablespoons powdered sugar

dash of vanilla extract

Whip heavy cream for 3 minutes. Add powdered sugar and vanilla extract and continue to whip until thick whipped cream forms. Dollop onto Ice Cream Cupcakes just before serving.

Tuesday, September 28, 2010

Mississippi Mud Cake

Makes 15 servings

1 cup chopped pecans
1 cup butter
1 (4 oz.) semisweet choc. baking bar, chopped
2 c. sugar
1 1/2 c. AP flour
1/2 cup unsweetened cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla
3/4 teaspoon salt
1 (10.5-ounce) bag miniature marshmallows
Chocolate Frosting

Place pecans in a single layer on baking sheet. Bake at 350 for 8-10 min. or until toasted. Watch VERY carefully. They burn easily. Personal experience speaking here.

Microwave 1 c. butter and semisweet choc. in large microwave safe glass bowl at high 1 min. or until melted and smooth, stirring every 30 sec.

Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15 X 10 X 1 jelly roll pan.

Bake at 350 for 20 min. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8-10 min. or until golden brown. Drizzle warm cake with Chocolate Frosting (see recipe below) and sprinkle evenly with toasted pecans.

Chocolate Frosting
1/2 c. butter
1/3 c. unsweetened cocoa
1/2 c. milk
1 16 oz. pkg. powdered sugar
1 t. vanilla

Stir together first 3 ingredients in a med. saucepan over med. heat until butter is melted. Cook, stirring constantly, 2 min. or until slightly thickened; remove from heat. Beat in powdered sugar and vanilla at med-high speed with an electric mixer until smooth.

Monday, September 27, 2010

Cinnamon Coffee Cake

1--18.25 pkg. yellow cake mix
1 --3.4 oz. pkg. instant vanilla pudding
1 --3.4 oz. pkg. instant butterscotch pudding
4 eggs
1 c. water
1 c. veg. oil
1 c. packed brown sugar
1 T. ground cinnamon
1 c. chopped pecans

Preheat oven to 350. Grease a 13 X 9 pan, or a 10 inch Bundt pan.
Stir together in mixing bowl, cake mix and pudding mixes. Add eggs, oil, and water. Mix until well blended. In another bowl, stir together the brown sugar, cinnamon, and nuts. Pour half the batter into pan, spread evenly. Sprinkle with half the nut mixture. Repeat.
Bake for 20 min. at 350. Turn oven to 325 and bake an additional 35-40 minutes.


1.Melt 2 tablespoons of butter
2.Sift 1 cup of powdered sugar into bowl.
3.Add the melted butter to the powdered sugar.
4.Add 1 tablespoons of milk.
5.If desired, add 1/2 teaspoon vanilla.
6.Beat until smooth and creamy, adding a little more milk if necessary.
7.Drizzle over cooled cake.

Cinnamon Coffee Cake

1 (18.25 oz.) package yellow cake mix
1 (3.4 oz.) package instant vanilla pudding mix
1 (3.4 oz.) package instant butterscotch pudding mix
4 eggs
1 c. water
1 c. packed brown sugar
1 T. ground cinnamon
1 c. chopped pecans (or walnuts)

Preheat oven to 350. Grease a 13 X 9 inch baking pan, or a 10 inch Bundt cake pan.

In a medium bowl, stir together the cake mix and the 2 pudding mixes. Add the eggs, oil, and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the remaining batter, and sprinkle with the remaining nut mixture.

Bake for 20 min. in the preheated oven, then turn the oven to 325 and bake an additional 35-40 minutes.

Thursday, September 16, 2010

Confetti Dip

1 can white shoepeg corn, drained
1 can rotel, drained
1 pkg dry ranch dressing
1 8oz.container sour cream
1 8 oz. cream cheese, softened
1 cup shredded Monterey Jack cheese
finely chopped red onion to taste (optional)
Mix together and chill overnight.

Can be served with chips, crackers, or Scoops.

Praline Bars

Line jelly roll pan with graham crackers, separated

Boil the following together for 3 minutes:
2 sticks melted butter (no margarine)
1/2 c. sugar

Pour this over crackers and spread, sprinkle with 1 c. chopped pecans.

Bake at 325 for 12 minutes.
Remove from pan to waxed paper after removal from oven. Wait 1-2 minutes.
Optional, sprinkle with chocolate chips and let chocolate chips soften and spread chocolate.
SO easy, so good!

Wednesday, September 8, 2010

Fresh Apple Cake

Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
Preheat the oven to 325 degrees F. Generously grease a tube pan.

For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.

Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.

Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.

Christmas Gorp

1 & 1/2 c. white chocolate baking morsels
3/4 c. creamy peanut butter
1/4 c. plus 2 T. butter
1 T. honey
1/4 t. ground cinnamon (optional)
8 c. Crispix (or other crispy corn and rice cereal squares
1 8 oz. pkg. pretzel-flavored fish-shaped crackers (3 cups)
1 & 1/2 c. powdered sugar
2 c. salted, roasted almonds with skins
2 c. red and green candy-coated chocolate pieces
1 & 1/2 c. sweetened dried cranberries (or raisins)

Combine first 4 ingredients and cinnamon, if desired, in a heavy saucepan. Cook over med. heat, stirring until morsels and butter melt. Place cereal and crackers in a large bowl; add melted white chocolate mixture. Stir until well coated. Let cool slightly.

Place powdered sugar in a large zip-top plastic bag. Add coated cereal mixture in batches; seal bag, and toss well to coat. Combine sugar-coated cereal mixture, almonds, and remaining ingredients in a large bowl. Stir gently to blend. Store in an airtight container.

Grilled Cedar-Planked Salmon

1 untreated cedar plank (approx. 14x7x1)
1/2 c. Sun-dried tomato dressing
1/4 c. finely chopped fresh parsley
1/4 c. finely chopped sun-dried tomatoes
1 T. oil
1 Salmon filet (2 lb.), 1 inch thick

Immerse plan in water, placing a weight on top of plank to keep it submerged. Soak 4 hours or overnight.

Heat grill to medium heat. Mix dressing, parsley and tomatoes; set aside. Brush top of plank with oil; top with fish. Place on grill; cover grill with lid.

Grill 10 min. Brush fish with dressing mixture; grill 10 min. or until fish flakes easily with fork.

NOTE: Keep a spray bottle of water close at hand if needed for flare-ups. The longer you soak the cedar plank, the better.

Apple Cake in an Iron Skillet

4-5 whole Granny Smith apples, peeled, cored, and cut into 6 equal pieces
1&3/4 stick butter
3/4 c. sugar

For the cake:
1 stick butter
2/3 c. sugar
1&1/2 t. vanilla
2 large eggs
1/2 c. sour cream
1&1/2 c. AP flour
1&1/2 t. baking powder
1 t. salt
1/2 t. cinnamon
1 whole small Granny Smith apple, peeled, cored, and finely chopped

Preheat oven to 375.
In a 9 or 10inch skillet, melt 1 3/4 sticks butter over low heat. Add 3/4 c. sugar to the pan and stir, then place apple slices , wedge side down, in the pan. Don't pack them too tightly, but try not to leave overly large gaps. Allow this to cookover low/med heat while you make the cake batter.

In mixer bowl, beat 1 stick butter and 2/3 c. sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. Gradually add flour mixture until just combined. Gently stir in 1 chopped apple.

Remove skillet from heat. Spoon batter over top, then spread gently so batter is evenly distributed. Bake 20-25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skilled for 5 minutes, then invert onto serving plate.
Serve warm with vanilla ice cream.
Got this one from Pioneer Woman. Sounds wonderful!

Saturday, September 4, 2010

Strawberry Romaine Salad

For the dressing:
3/4 c. sugar (or granular Splenda)
1/2 c. red wine vinegar
2 cloves minced garlic
1/2 t. salt (optional)
1/2 t. paprika
1/4 t. ground white pepper

For the salad
1 large head romaine lettuce, washed and torn into bite-sized pieces
1 pint strawberries, sliced
1 c. (4 oz.) shredded Monterey Jack cheese (or Feta, or Gorgonzola)
1/2 c. English walnuts, toasted (or almonds)
11 oz. can mandarin oranges, drained (optional)
6 oz. dried cranberries
1/2 small red onion

Combine all dressing ingredients in jar, secure the lid, shake to blend.

Combine all salad items in a large bowl. Toss with dressing; serve immediately.

Salad by Connie Nash

1 Bag Romaine
1 Bag Spinach
3 Granny Smith Apples, diced
8 oz. Mozarella cheese
4-6 oz. Dried Cranberries
4-6 oz. Sunflower Seeds or cashews
11 oz. can Mandarin oranges, drained

Toss together.

3/4 c. oil
3/4 c. sugar (or Splenda)
1/2 c. Cider Vinegar
1 T. poppy seeds

Optional Dressing:
3/4 c. granular Splenda
1/2 c. red wine vinegar
2 cloves minced garlic
1/2 t. salt (optional)
1/2 t. paprika
1/4 t. ground white pepper
Combine all ingredients in a jar, secure the lid and shake to blend.

Friday, September 3, 2010

Zucchini Bread

3 eggs
2 c. sugar
2 c. shredded zucchini
3/4 c. vegetable oil
1 T. vanilla
3 c. AP flour
1 T. Baking powder
2 t. ground cinnamon
1 t. baking soda
1 t. salt
3 T. sesame seeds

Beat eggs in large mixer bowl until foamy. Beat in sugar, zucchini, oil, and vanilla. Stir in remaining ingredients except sesame seeds. Pour batter into greased and floured loaf pan--9 X 5 X 3. Sprinkle sesame seeds over batter. Bake until toothpick comes out cleans, about 1 hour and 15 minutes. Cool in pan 10 min., remove from pan. Cool completely on wire rack. Makes 1 loaf.
(I use smaller loaf pans and get 2 breads.)
Bake at 350 for 1 hour & 15 minutes.