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Archive for June, 2008

  • 5 or 6 portions of Salmon
  • 1/4c. Soy Sauce
  • 1Tsp honey
  • Kirkland’s Herbed Seafood Rub

    Toasted Sesame seeds would be a nice addition to this… but I don’t have any so when I made this last night couldn’t use it 😦

    Have hot skillet with oil ready. Mix honey & soy sauce brush onto one side of salmon and then sprinkle lightly with seafood rub place in skillet seasoned side down then repeat, average cooking time about 10 minutes for thinker portion and about 8 minutes for thinner portion.

    I serve with a side of flavored wild and long grain rice, and green salad

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    INGREDIENTS:

    • 2 cups flour
    • 1 cup sugar
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon baking soda
    • 3/4 cup orange juice
    • 1 tablespoon grated orange peel
    • 2 tablespoons shortening
    • 1 egg, well beaten
    • 1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
    • 1/2 cup chopped nuts

    (I don’t like the extra tartness of the fresh cranberries so I use Crasins instead, and reduce the orange peel to 2 tsp)

    DIRECTIONS:
    Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.

    Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.

    Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).

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    There is some debate in my household as to the cooking method to this so I will mention both

    • 4 to 6 boneless skinless chicken breasts
    • Kirkland’s Sweet Mesquite Rub
    • cooking oil

    Rub breasts all over with seasoning have hot skillet ready with your choice of cooking oil fry till cooked or as my son proffers bake in hot (400 degrees) oven about 30 minutes (I found chicken dry and tough outside when baked.)

    I serve with seasoned oven roasted potatoes and a salad

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    This is a recipe that started with my Mother, she had a Jell-O cookbook and in it was recipes for Jell-O cheesecake…. the book called for layers but to save time and effort the layers got combined. Or I think that’s how things went, anyway this is what I do.

    Crust:

    • 2 packages graham crackers crushed
    • 2 Tsp. sugar
    • 1//4 c. melted butter or margarine

    Mix all and should be moist through out if not add more butter or margarine, press into bottom of 13 x 9″ pan set in refrigerator until jello is ready.

    Cheese Cake:

    • 1 large box raspberry flavored jello
    • 2 c. boiling water
    • 1 8 oz cream cheese
    • 2/3 of a container of 16 oz sour cream
    • 1 can crushed pineapple in heavy syrup undrained

    Place cream cheese and sour cream in large mixing bowl blend well, add jello to boiling water stir till dissolved pour over cream cheese mixture, blend well add pineapple with juice, pour over graham cracker crust and place back in refrigerator till set. Cut and enjoy 🙂

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    This is not so much a recipes as a method or idea… I don’t like hard crusty garlic bread so I tried this out one night for spaghetti and declared it a success, I softened 1 cube butter and sprinkled approximately 1 tsp garlic powder over it a then sprinkled maybe a 1/2c. of grated Parmesan cheese on that and mixed it up till it was nice and thick but easy to spread I had about 8 to 10 slices of sour dough bread (the kind that has flat bottom but are too large to fit in most toasters) spread with mixtures have a flat griddle hot and ready place mixture side down and cook till lightly golden brown. Nice 🙂

    adjust to taste

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    • 1 yellow cake mix
    • 1c. butter or margarine
    • 1 c brown sugar firmly packed
    • 2 20 oz. cans crushed pineapple in heavy syrup drained (May reserve liquid for cake)

    First thing I do is start the pineapple draining, well drained pineapple makes a better cake…. Melt butter pour into bottom of a 13 x 9″ baking dish crumble the brown sugar evenly on butter press down till you have an even layer. Spread pineapple on top of brown sugar set aside. Mix cake according to direction on box reducing liquid by about 40% make a denser cake. Pour over pineapple bake at 350 degree for about 40 minutes (time approximate just do the finger test method)

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    • 3/4 c. butter
    • 1/2 c. peanut butter
    • 1 c. brown sugar
    • 1 c. sugar
    • 2 eggs
    • 1/4 c. milk
    • 1 tsp. vanilla
    • 2 c. flour
    • 1 tsp. soda
    • 1 tsp. salt
    • 1 tsp. cinnamon
    • 1 1/2 c. Quick rolled oats
    • 1/2 c. granola
    • 1/4 c. raisins
    • 1/2 c. Craisins
    • 1/2 c. pumpkin seeds
    • 1/2 c. sunflower seeds
    • 1 cup M&Ms

    Drop onto cookie sheet by teaspoonfuls. Bake on greased cookie sheet at 350 degrees for 15 minutes (I like Craisins more so I switched the measurements of raisins)

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