Oven Fried Salmon Patties

2 cans salmon
2 eggs beaten
4 T milk
2/3 sleeve saltine crackers,crushed fine

1/4 cup seasoned croutons,crushed fine
1/3 sleeve saltine crackers,crushed fine OR 1/4 cup crushed corn flakes
1/4 cup grated Parmesan cheese
salt and pepper
oil

Drain and debone cans of salmon. Place in bowl. Add eggs,milk,and crushed crackers. Mix to combine.

In shallow dish,combine crushed croutons,crackers,cheese,salt,and pepper.

Lightly oil a baking sheet. Preheat oven to 350. Using a 1/4 cup at a time, form salmon mixture into small patties. Gently coat with crumb/cheese mixture,and place on oiled baking sheet. Bake at 350 for 20-30 minutes. Do not flip.

Makes 14-16 patties

Serve with tossed salad and vegetable.

Biscuits and Sausage Gravy

Biscuits and Sausage Gravy

1 cup whole wheat flour
1 cup regular flour
3 tsp sugar
4 tsp baking powder
1/4 tsp salt
1/2 cup shortening
2/3 cups milk
1 egg
1 Tbl honey

1/4-1/2 lb breakfast sausage
1/4 cup butter
1/4 cup flour
2 cups milk

Preheat oven to 425.

1. In large skillet,brown sausage,drain;set aside.

2. Drop in 1/4 cup butter into skillet with heat turned off.

3. In mixing bowl, combine flours,baking powder,sugar,and salt. Cut in shortening with a fork until crumbly.

4. Stir in egg,milk,and honey.

5. Dump out onto a floured surface;knead 5-6 times.

6. Roll out with hands to about 1/4-1/2 inch.

7. Cut out biscuits with cutter and place on ungreased baking sheet.

8. Bake in preheated oven 10-12 minutes.

9. Meanwhile,turn heat back on under skillet. Stir 1/4 cup flour into melted butter till smooth.

10. Stir in 2 cups milk. Continue to stir over med heat til smooth and thickened.

11. Stir in reserved sausage.

12. Serve gravy over split biscuits.

Rachael Ray's Chili

Chili

2 lbs lean ground beef/turkey
1 large onion,chopped
3-4 garlic cloves,minced
1 jalapeno pepper,seeded and chopped
2 Tbl chili powder
2 tsp ground cumin
salt and pepper
3 tbl tomato paste
hot sauce to taste
2 Tbl worcestershire sauce
1 bottle dark beer OR 1 1/2 cups beef or chicken stock

Brown meat in skillet,drain. Puch meat to one side of pan;and add onion,garlic,jalepeno,chili powder and cumin to pot. Cook until veggies soften,5-6 minutes,and season with salt and pepper.

Add tomato paste and cook for 1 minute,until it smells sweet and has carmelized slightly. Add hot sauce,worcestershire and stock. Bring everything up to boil,then reduce and simmer until thickened,about 10 minutes.

Great served over corn chips or angel hair pasta. Top with shredded cheddar cheese.

Homemade Refried Beans

Homemade Re fried Beans

1 2lb bag pinto beans
8 cups water
1 large onion,minced
3/4 cup oil,DIVIDED
4 cloves garlic
2 slices bacon
2 tsp salt
2 tsp cumin

1 Tbl chili powder
1/2 Tbl cumin
1/2 tsp salt
1/8 tsp pepper
dash cayenne

Mix water,beans and onion in a large stock pot. Cover and bring to a boil. Boil 2 minutes. Remove from heat;let stand 1 hour,with lid on. Add just enough water to cover beans. Stir in 1/2 cup oil,garlic,bacon,salt,and cumin. Heat to boiling,reduce heat. Cover and gently boil,stirring occasionally until beans are very tender;about 2 hours. Drain. Remove bacon. Stir in 1/4 cup oil,chili powder,cumin,salt and pepper,and cayenne. With electric mixer,beat until desired consistency.

Leftovers freeze well.

Pizza Dough for Thin Crust Pizza

Pizza Dough for Thin Crust Pizza

2 1/2 cups flour (1 cup Whole Wheat flour)
1 pkg yeast (2 1/4 tsp yeast)
1 tsp sugar
1/4 tsp salt
1 cup warm water
1 tbl olive oil
cornmeal for sprinkling

1. Mix 1 tsp sugar into warm water. Add yeast;set aside for 10 minutes until foamy.

2. Add flour,salt and oil;combine.

3. Knead on lightly floured surface for 6-8 minutes till smooth and elastic.

4. Cover and let rest 20-30 minutes.

5. Lightly grease 2 pizza pans;sprinkle with cornmeal.

6. Divide dough in half;place each half on a pizza pan. Gently spread with fingers or rolling pin.

7. Top with sauce and toppings.

8. Bake each pizza at 425 for 15 minutes.

Pizza Sauce

Pizza Sauce
1 can diced tomatoes
1 tbl sugar
1/3 tsp ground black pepper
1/3 tsp salt
1/3 tsp oregano
1/8 tsp sweet basil

Combine all in a small sauce pan. Gently simmer till thickened,stirring occasionally,til thickened. Remove from heat and process in a blender until smooth. makes enough sauce for two pizzas.

Homemade Enchilada Sauce

Homemade Enchilada Sauce

15 oz tomato sauce*
1 tsp sugar
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
1/2 tsp dried cilantro
1/4 tsp cumin
1/8-1/4 tsp cayenne(opt)
Mix all ingredients together. May be heated or served at once.

* Or substitute 1 6oz can tomato paste and 1 15 oz can diced tomatoes,pureed in blender

Chicken with 20 cloves of garlic

Chicken with 20 Cloves of Garlic

From Kraft Food and Family Magazine Spring 2009 pg. 29

Prep:5 minutes

Total:20 minutes

Makes:4 servings

4 small boneless/skinless chicken breasts (1 lb)

20 cloves of garlic,peeled

3/4 cup chicken broth

1/4 cup caesar dressing

1/4 cup grated parmesan cheese

Heat a large nonstick skillet on med-high heat. Add chicken and garlic;cook 4 minutes,turning chicken after 2 minutes.

Stir in broth and dressing;cover with lid. Cook chicken 4 minutes on each side or until done(165 degrees)

Sprinkle with parmesan cheese. Remove from heat. Let stand covered 1 minute.

Serve with tossed salad and veggie.

Crispry Rice Bars

Crispy Rice Bars

1/4 cup butter
5 1/2 cups mini marshmallows
5 1/2 cups crisp rice cereal

Melt butter in a 3 qt saucepan over low heat. Add marshmallows and cook stirring constantly until marshmallows are melted and mixture is syrupy. Remove from heat immediately add crispy rice and stir to coat evenly. Press warm mixture evenly into buttered 9x13 casserole dish. Cool. Cut into bars. Makes 32 bars (2" x 1 1/2")

Creamy Potato Soup

Creamy Potato Soup

1 medium onion,chopped
1 celery rib,chopped
1 medium carrot,grated
1/2 cup butter
2 Tablespoons flour
4 cups milk
1 can cream of mushroom soup
1/2 cup process cheese (velveeta)cubed
6 large potatoes,diced,cooked,drained
Popcorn

In dutch oven,saute onion,celery,and carrot in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil and cook and stir 2 minutes or until thickened. Add soup,cheese, and potatoes. Stir and heat through until cheese is melted. Serve with Popcorn.

Streak Free Glass Cleaner

Streak Free Glass Cleaner

1/4 cup white vinegar
1 Tablespoon cornstarch
2 cups warm water

Put all into a clean spray bottle and shake to mix.

Split Pea Soup

Split Pea Soup

1 lb bag split peas,sorted and rinsed
3 carrots,chopped
4 medium potatoes (2 sweet,2 russet)
1 small onion,diced
1-2 cups chopped ham (optional)
4-6 cups chicken stock
salt and pepper to taste.

Combine all in stock pot. Boil till very tender. If desired,transfer to blender and puree until smooth.

Salmon Patties

1 can salmon,de-boned
1 egg
1/2 tube ritz crackers
salt and pepper to taste
Mix well;shape into four patties. Fry until golden

Caribbean Marinade

1/4 cup olive oil
1/4 cup parsley
3 cloves garlic,minced
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/2 tsp allspice
1/2 tsp pepper
1/4 tsp cinnamon

Combine all together in zip lock bag,add meat to marinate.

Baked Oatmeal

Baked Oatmeal

3 cups rolled oats
3/4 tsp salt
1 tsp cinnamon
1 1/2 tsp baking powder
2 eggs
1 1/2 cup milk,divided
1/4 cup honey
1/4 cup apple sauce
1 tsp vanilla
1/4 cup raisins,optional
1/4 cup slivered almonds,optional

Soak oats overnight in 1 cup of milk. Next morning,add wet ingredients,then dry. Stir well. Pour into a lightly greased 9x13 baking dish. Bake at 350 for 30 minutes. If desired,top each piece with a pat of butter.

Great eaten hot or cold. Cold tastes like a chewy granola bar.

Swiss Chicken

Swiss Chicken

From Taste of Home's Quick Cooking annual Recipes 2000 page 87

6 boneless skinless chicken breast halves

1 cup(4 oz) shredded swiss cheese

5 cups seasoned stuffing mix (I use 1 box chicken stuffing,prepared according to pkg directions)

1 can cream of mushroom soup,undiluted

1 cup (8oz) sour cream

Place chicken in greased 13x9 baking dish;sprinkle with cheese and stuffing . Combine soup and sour cream;spread over stuffing. Bake uncovered,at 375 1 hour. Yield 6 servings

Beefy One Pot Dinner

Beefy One Pot Dinner

From Kraft Food and Family Fall 2007 page 22

Prep: 10 minutes Total: 35 minutes

1 lb ground beef

1 cup chopped onions

1 cup thinly sliced carrots

1 cup finely chopped potatoes

1 cup water

1 can (14oz) baked beans

1/2 cup bbq sauce

1 cup shredded cheddar cheese

Brown meat in a large skillet on med-high heat;drain. Add vegetables;cook 5 minutes;stirring occasionally.

Stir in water. Reduce heat to med-low;cover and simmer 10 min. or until vegetables are tender.

Add beans and bbq sauce;stir. cook 5 min. or until heated through. Sprinkle with cheese.

Makes 4 servings,1 1/4 cup each.

Broccoli Rice Casserole

Broccoli Rice Casserole

This recipe is a great way to use up leftovers! Add or delete veggies to suit taste.

3 cups cooked rice

2 carrots,peeled and coined

(or 1 bag frozen vegetable medly)

1/2 head broccoli, chopped into bite size pieces

1 can cream soup ( I use crm of mushroom)

1/2 can milk

2 cups cooked meat (chicken,turkey,or ham)

1/2 cup diced process cheese (velveeta)

1. Cook veggies in boiling water until crisp tender.

2. Combine all ingredients in a large mixing bowl.

3. Pour into lightly greased 9x13.

4. Bake at 350 for 30 minutes.

5. Stir to distribute melted cheese. Serve. Yield;4-6 servings

Copy Cat Olive Garden Bread Sticks

Olive Garden

In your stand-mixer or breadmachine, mix together:
1 1/3 cups of water
4 tsp soft butter
4 cups of flour
2 Tbsp sugar
2 tsp salt
2 tsp yeast

Step 1:
Then, roll it out into a log and divide it into 16 pieces.

Roll these pieces into cigar-shaped sticks of bread.
Arrange on a baking sheet.

Step 2:
Cover, and let rise for 45 minutes

Step 3:
Preheat your oven to 400*F.

Use your brush to butter each stick, saving some butter for later. Sprinkle with kosher salt.

Step 4:
Cook for 15 minutes.

Remove, then brush twice more and add another sprinkling of kosher salt and a light sprinkle of garlic powder.

Copy Cat Olive Garden Salad Dressing and Salad

Olive Gardens Salad Dressing Recipe



Italian Dressing ( Mix all ingredients in a blender or prosessor)



1/2 cup mayonnaise



1/3 cup white vinegar ( rice wine vinegar)



1 tsp vegt oil ( olive oil)



2 Tbs, corn syrup ( honey)



2 Tbs each, Parm cheese and Romano Cheese



1/4 tsp garlic salt ( Garlic Powder)



1/2 tsp each italian seasoning, parsley flakes



1 Tbs fresh lemon juice





Serve this with Olive Salad Mix





1 bag of Dole American Blend salad mix ( she used Romaine lettuce)



4-5 slices of Red onion



4-6 black olives, chopped



2-4 banana peppers ( did not use)



1/2 cup Croutons ( she made homemade ones with rye bread)



1 small tomato chopped



Freshly grated parm cheese



She added some cooked, chopped up chicken tenders and some chopped carrots and celery

Soft Oat Rolls

From Taste of Home's Best of Country Breads pg.49

2/3 cup oats
1/2 cup sugar
1/4 cup butter,softened
1/2 tsp salt
3/4 cup boiling water
1 pkg yeast (2 1/4 tsp)
1/2 cup warm water
1 egg, beaten
3 1/2-4 cups flour

In a mixing bowl, combine the oats,sugar,butter and salt. Stir in boiling water;cool to 110-115. Dissolve yeast in warm water. Stir into oat mixture with egg and enough flour to form a soft dough. Turn out onto a floured surface;knead until smooth and elastic,about 5 minutes. Cover and let rest for 10 minutes. Roll to 1/2 inch thickness. Cut with a floured 2 1/2 inch biscuit cutter. Place 2 inches apart on lightly greased baking sheets. Cover and let rise in a warm place until doubled,about 1 hour. Bake at 375 for 15-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield about 1 1/2 dozen.

40 Minute Hamburger Buns

From Taste Of Home's Best of Country Breads Pg. 45

2 Tbl active dry yeast
1 cup plus 2 Tbl warm water
1/3 cup oil
1/4 cup sugar
1 egg
1 tsp salt
3-3 1/2 cups flour (1/2 wheat 1/2 white)

In a mixing bowl,dissolve yeast in warm water. Add oil and sugar;let stand for 5 minutes. Add the egg,salt and enough flour to form a soft dough.Turn onto floured surface;knead until smooth and elastic,about 3-5 minutes. Do not let rise. Divide into 12 pieces;shape each into a ball. Place 3 inches apart on greased baking sheets. cover and let rest 10 minutes. Bake at 425 for 8-12 minutes or until golden. Remove from pan to wire racks to cool. Yield 1 dozen.

If desired, before baking,brush with egg white and sprinkle with sesame seeds.

Why This Blog Too?

This is my second blog. My first is Sing Of His Mercies. That one is for family stuff.

This blog is all about my families favorite recipes. I wanted to have them all in one place and organized. I'll only be posting recipes on here that pass the family test with flying colors.

So on to the recipes!

Leat