Broccoli Bacon Salad

2 heads Of broccoli
1 lb. Bacon crumbled
2 C. Shredded chedder cheese
1 1/2 C. Mayonnaise
1/2 C sugar
2 Tbls. Vinegar

Cook bacon crumble, chop broccoli and combine with cheese into bowl. Make deessing and toss the salad til coated. Keep rrefeigerated.

Creamy Ground Beef Enchiladas

2 Pounds ground beef
1/2 tsp. salt
1 7-oz. can green chilies
1 package (1.2 oz) taco seasoning
2 cans cream of chicken soup
16 oz. sour cream
3 cups cheddar or Mexican blend cheese
16 small flour tortillas
1 C. salsa

Preheat oven to 375*.  In skillet brown beef, drain off oils.  Add half the can of green chillies, salt and taco season, cook til all meat is coated.  Meanwhile combine soup, sour cream and remaining chilies.  Lay out tortillas and add equal amounts of meat onto each tortilla, and a handful of cheese per tortilla.  Place half the cream sauce into the bottom of a 9*13 pan.  Fold and place seam side down into the pan the enchiladas.  Top with remaining sauce and than layer with cheese.  Bake for 25 minutes til cheese is melted. Remove from oven and spread the salsa ontop.

Creamy Coleslaw

From Better Homes and Garden Cookbook

1 head Green or Red cabbage, sliced
1/2 Pound baby Carrots
1 C. mayonnaise
2 Tbls. vinegar
4-5 Tbls. sugar
1 tsp. celery salt
1/2 tsp. salt

Slice cabbage place in large bowl.  In ninja shred carrots and add to cabbage.  Place remaining ingredients in the bowl and stir til combined.  Refrigerate.  Best if chilled for 2-24 hours.

Salmon Patties with honey mustard

Being from Alaska we do a lot of fishing in the summertime...We feel like were spoiled being able to pull Salmon out of the river for FREE.  because we are able to catch so many of those beauties we do a lot of canning.  On those nights when I've forgotten to pull out meat and it's 4:30pm and I realize I have nothing planned for dinner, I revert to making salmon patties quite often, my kids devour them, and they are fast!

2 pints drained salmon (we can our own)
2 eggs
1/2 C milk
1/2 c. chopped onion
2 tsp. dillweed
1/2 tsp. pepper
1/2 tsp. salt
1/2-1 C. Italian bread crumbs

Honey Mustard Sauce
1/4 C. Honey
1 Tbls. mustard

Dill Mayo
1/2 C. Mayo
1 Tbls Dill

In a medium bowl combine all ingredients with hands.  Shape into 14 patties.  In a skillet heat 1/2 inch of oil til hot, place patties and cook on medium heat for 3 minutes each side.  Serve with honey mustard.

Perfectly Easy Crepe's

Crepes can seem like a daunting task, but when I make them my kids think it's their birthday or that I might be recognizing them as kings and queens for the day.  Although they seem fancy, this variety is super fast due to the fact that I use my nutri bullet to blend the ingredients, takes like 10 seconds, seriously, than I just pour from the cup I  blended it in, no mess and hardly and clean up.  Makes it so we can enjoy them all that more often!

2 eggs
1 C. Flour
3/4 C. Milk
1/2 C. water
3 Tbls. melted butter
2 Tbls Sugar
1 tsp. vanilla

In large nutri-bullet cup place all ingredients and blend for 15 seconds.  Heat skillet over medium high heat (I do 2 notches above medium).  Spray skillet in between each Crepe'.  Ladle a scoop of mix into skillet turning pan to coat the bottom.  let cook for 1 minute, with spatula turn crepe over and cook for 30 second more.  slide onto plate.

We like to use a small amount of nutella with bananas or strawberries.  Whipped cream and fruit, or just a sprinkling of cinnamon sugar.

French Toast

Better Homes and Gardens Must have Recipe

4 eggs
1 C. milk
1 Tbls. sugar
2 tsp. vanilla
1 tsp. cinnamon
9 pieces of bread

combine eggs, milk, sugar, vanilla, and cinnamon with whisk.  Heat a skillet and spray with cooking spray.  quickly dip bread into mix and place on skillet.  Cook for 2-3 minutes on each side til done.

Coconut Raspberry Bread

Recipe comes from www.twopeasandtheirpod.com.  My Sister in Law made this and her husband said it was so addictive he was calling it crack bread.  

For the Bread:

3 Cups flour

1 tsp. salt

2 tsp. baking powder

2 C. sugar

1 1/2 C. coconut milk

1 C. melted coconut oil

4 eggs

2 tsp. vanilla

2 tsp. coconut extract

1 C. sweetened flake coconut

2 C. fresh raspberries

For the Glaze:

2 C. powdered Sugar

3 Tbls. coconut milk (more or less for desired consistency)

1 tsp. coconut extract

Preheat oven to 350*.  Spray 14 mega mini (7_8) mini) loaf pans with cooking spray.  In Kitchen Aid combine milk, coconut oil, eggs, vanilla and coconut extract.  Add flour, salt, baking powder, and sugar.  On low add coconut and raspberries.  pour into prepared pans and cook for 27 (34 for mini) minutes.  Place on cooling rack and cool, remove from pans.  While cooling make glaze.  Combine all ingredients with whisk, and drizzle over the  bread.  

Chocolate Sour Cream Frosting

1 12-ounce package chocolate chips
1/2 C. butter
1 8-ounce carton Sour Cream
4 1/2 C. Powdered Sugar

In microwave safe bowl melt chocolate chips and butter.  Cool for a few minutes.  Add in sour cream.  Add powdered sugar beating til smooth.  Store in refrigerator.

(I have always loved this recipe for the frosting on my birthday cakes, yum!

Banana Bread

This is one of my kids favorite after school snacks,  This recipe comes out of The Better Homes and Gardens cookbook.

5 Ripe bananas

1 C. sugar

2 eggs

1/2 C. oil

2 C. Flour

1 1/2 tsp. baking powder

1/2atsp. baking soda

1 tsp. cinnamon, heaping

1/4 tsp. nutmeg

2 handfuls chocolate chips

Spray with cooking spay the insides of 4 mini loaf pans.  Prehead oven to 350*.  In Kitchen Aid place peeled bananas and mash, add sugar, eggs and oil til combined.  Add remaining ingredients and blend til mixed.  Separate batter into pans and bake for 35 minutes.  If using extra small mini loaf pans (this recipe makes 9) bake for only 27 minutes.  Cool on wire rack.