Pecan Parmesan Halibut

2 lbs. Halibut fillets
1/2 c. Mayonnaise
Parmesan
1/2 onion diced
1/2 c. Chopped pecans
6 Tbls. Butter
1tube ritz crackers

Preheat oven to 350°. Line a 9 x 13 pan with aluminum foil, and spray with Pam.Generously salt and pepper the fillets.  Apply the mayonnaise to the top of the fish, and generously sprinkle Parmesan over the top of that.  Sprinkle chopped onion and pecans next. In a bowl mix together the Ritz and butter and layer over the top. Bake for 30 minutes.

Jalapeño Rhubarb Jelly

• 
  
  
  
  
  
  
  
  
  
  
  
  20 jalapeños
  
  4 large stocks rhubarb
  

  3 C. apple cider vinegar

  1 tsp. salt

  12 C. sugar

  2 pouches Certo LIQUID fruit pectin

  gloves

  
  

  • Wearing gloves, de-seed the jalapeños, and finely chop them, finely chop the rhubarb next.  
  • Place the peppers in large pot with vinegar, salt, and sugar.
  • Let come to a boil, and than boil for 10 minutes, stirring often.
  • Add Pectin and let come to a hard boil for 1 minute.
  • Fill canning jars using a funnel.
  • Place in a water bath for 10 minutes, allow 24 hours to set.
    
    

Butter Chicken

4 Chicken Breasts (frozen, or thawed)
1 onion
5 tsp. garlic minced

1 stick butter
2 tsp. Adobo
1/2 tsp. cayenne
2 tsp. Curry powder
1 tsp. ginger
1 tsp. cumin
3/4  tsp. salt
1 can coconut milk (or evaporated + 1 cap of coconut extract)
1 15 oz. can tomato sauce
1 Tbls. Chicken bouillion (or 3 cubes chicken or beef)

Turn pressure cooker onto sauté mode.  Add butter, onions, garlic, sauté til 1/2 done.
Add Coconut milk, Tomato and Chicken bouillon.
Add remaining spices.
Place frozen or thawed chicken into pot, and cover with sauce, cook on Meat setting for 17 minutes.
When beeps, let sit for 10 minutes with a NPR if lid is not unlocked release the excess steam.
Keep pot on warm, and shred chicken (I use a ninja), place back into pot.
Serve over sticky or jasmine rice.

Pretzels with Cheese Sauce

Pretzels
3 C. warm water
2 Tbls. sugar
2 Tbls. salt
3 Tbls. yeast
9 C. flour
4 Tbls. oil

Water bath

8 cups water

2/3 cups baking soda

Egg Wash

1 large egg

1 Tbls water

sea salt for topping

Cheese Sauce

1 stick of butter

1/4 c. flour

2 cups milk

8 oz. shredded cheddar cheese

1/2 cup salsa Verde (optional)

salt and pepper to taste.

Mix in a large bowl the water, sugar, salt and yeast.  Let it activate about 10 minutes.  Add in the flour and oil, mix with hands about 5 minutes.  Let rest for 1 hour covered.  Dump dough out and cut into 15 slices, Roll into Tubes, and then shape like pretzels.  Meanwhile, in a stockpot, boil 2/3 C. baking soda and 8 c. of water.  Boil dough flipping, then remove and place on silpat.  Brush with egg wash and sea salt. Bake at 450* for 10-15 minutes.  

To make cheese sauce, melt butter in a pan, add flour to make a roux, add milk all at once, stirring until thickened, add cheese and melt.  Add salsa salt and pepper.
Serve Pretzels with cheese sauce.

Melanies Buttercream

1 lb 6 oz unsalted butter, softened
1 lb 11 1/2 oz. confectioners sugar
1/2 cup whole milk
3/4 tsp pure vanilla extract

• Allow the abutter to come to room temperature
• using a paddle attachment, mix the butter on low speed for one minute
• With the mixer running on low speed, begin adding the sugar
• Once 2/3 of the sugar is in add the milk and vanilla
• promptly add the remaining sugar
• stop mixing when the ingredients are roughly blended. The frosting may be very lumpy and broken looking at this stage.
• using a rubber spatula, transfer half of the frosting into a food processor fitted with a standard chopping blade, process the buttercream for 3 minutes, or until perfectly smooth
• scrape the sides of the bowl down and process for 30 sec. more.
• Store buttercream in a sealed container or a  bowl covered in plastic wrap. Best held at room temperature in a cool place. Can last for 10 days or more at room temp.

Chadwick’s Sugar Cookies

Chadwick's favorite SUGAR COOKIES

BEAT THIS TOGETHER:

1 1/2 cups butter
2 cups sugar
4 eggs
1 teaspoon vanilla

NOW ADD DRY INGREDIENTS AFTER SIFTING TOGETHER:

5 cups flour
2 teaspoons baking powder
2 teaspoons salt

Mix together and chill for one hour before rolling out to 1/8 inch thick.(actually I just roll them out immediately on a floured surface).  Bake at 400 degrees for 6-8 minutes and frost with this awesome frosting:  Makes about 4 dozen big cookies ;o)

FROSTING

3  cups powdered sugar
1/2 cup butter
5-6 tablespoons milk (if you want it to be totally awesome use cream ;o)
1 teaspoon vanilla

Coconut Jam Thumbprints

• 2/3 cup granulated sugar
• 1 cup butter, cold and cut
• 1/2 tsp coconut extract
• 1/4 tsp salt
• 2 cups plus 2 Tbls flour
• 1/2 cup raspberry or other proffered Jam

Glaze

• 1 cup powdered sugar
• 1 tsp coconut extract
• 3 tsp water

1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour and salt, set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold. If you don't have a paddle attachment that constantly scrapes bowl, then occasionally stop mixer and scrape down sides and bottom of bowl). Mix in coconut extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry at first).
3. Shape dough into 1-inch balls, about 1 Tbsp each, and place 1 inch apart on silpat lined baking sheets. Make a small indentation with thumb or forefinger in each cookie add 1/2 tsp jam. Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.
4. Cool several minutes on baking sheet then transfer to a wire rack to cool.  Drizzle cookies with glaze when cool. Store cookies in an airtight container.
5. For the glaze:
6. Whisk all glaze ingredients together in a small mixing bowl, spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cookies.

Gingerbread cookies

• 2 1/4 cups all-purpose flour

1. • 2 teaspoons ground ginger
2. • 1 teaspoon baking soda
3. • 3/4 teaspoon ground cinnamon
4. • 1/2 teaspoon ground cloves
5. • 1/4 teaspoon salt
6. • 3/4 cup butter, softened
7. • 1 cup white sugar
8. • 1 egg
9. • 1 tablespoon water
10. • 1/4 cup molasses
11. • 4 tablespoons white sugar

Preheat oven to 350F.

1. Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy.
3. Beat in the egg, then stir in the water and molasses.
4. Gradually stir the sifted ingredients into the molasses mixture.
5. Shape the dough into walnut sized balls, and roll them in the remaining 4 tablespoons of sugar.
6. Place the cookies 2 inches apart on an ungreased cookie sheet. You don't need to flatten them.
7. Bake for 10-12 minutes in the preheated oven.
8. Allow cookies to cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely.
9. Makes approximately 30 cookies. Store in an airtight container.

Gingerbread cake

• 1/2 cup white sugar
• 1/2 cup butter
• 1 egg
• 1 cup molasses
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 cup hot water

1. Preheat oven to 350 degrees. Greased and flour (important!) one 9 inch square pan. 
2. Cream together the sugar and butter. Add egg, and beat well. Mix in the molasses. 
3. Whisk together the flour, baking soda, salt, cinnamon, ginger and clove. Add dry ingredients to the creamed mixture; add the hot water, and mix well. 
4. Pour batter into pan and bake for one hour, more or less. Start checking with a toothpick in the centre around 50 minutes. The top tends to darken quickly, so I always put a piece of foil tented over the top during baking. Allow to cool in pan and serve with whipped cream.

6 minute caramels

would be great for making caramel apples

Ingredients:

1/4 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup light Karo syrup

1/2 cup sweetened condensed milk

Directions:

1. Combine all ingredients in heavy sauce pan.

2. Cook 6 minutes oven medium heat, stirring every two minutes.

3. Stir and pour into lightly greased dish.

4. Let cool.

5. Cut, wrap in wax paper & store in an air tight container

Julies Christmas Brittle

15 grahm cracker
1 cup butter
1 cup brown sugar
12 ounces chocolate chips
optional : chopped nuts or peppermint sticks

melt butter in microwave. Stir in sugar. Microwave for three more minutes stirring halfway through. Line a cookie sheet with aluminum foil, spray. Line cookie sheet with graham crackers. Poor butter on top of graham crackers. Cook at 350° for 10 minutes, after 10 minutes remove from oven. Spread out chocolate chips and cook for one minute more.  Spread chocolate with knife and sprinkle with either nuts or candy canes. Freeze for 15 to 20 minutes and then break apart and enjoy your Christmas Brittle.

Green bean casserole

5 cans green beans
2 cans cream of mushroom soup
1 1/3 cup milk
1 teaspoon pepper
1 teaspoon salt
2 cans fried onions (12 oz. total)

Place in a 9 x 13 pan the beans, mushroom soup,  milk, salt & pepper and one can of onions, mix. Place the dried onions on top bake at 350° for 40 minutes.

Cranberry Orange Bundt Cake

Cake
2 3/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 tablespoon grated orange zest
1/4 cup orange juice
1 teaspoon vanilla extract
1 cup unsalted butter, soften
2 cups sugar
4 large eggs
1 cup dried cranberries
Orange Glaze
2 cups powdered sugar
3 to 4 tablespoons orange juice

heat oven to 350F. Generously grease and flour a 10-inch bundt pan.
In a large bowl, sift the flour, baking powder, baking soda and salt.
In another bowl, whisk sour cream, orange zest, juice and vanilla.
Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time, until blended.
Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture. Beat in the remaining flour mixture until just incorporated.
Fold in dried cranberries.
Pour the mixture into the prepared bundt cake pan and spread evenly.
Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for about 10 minutes before inverting on rack. Let cool completely.
To make the orange glaze, whisk together powdered sugar and orange juice, a tablespoon at a time, until it becomes thick and smooth. Pour over cake.

Peppermint Patties

• 1/4 cup softened butter
• 1/3 cup light corn syrup
• 1-2 tsp peppermint extract*
• 3 cups powdered sugar
• 2 cups dark dipping chocolate**
• chocolate jimmies, if desired

1. Combine butter, corn syrup, extract and powdered sugar in a mixing bowl. Mix with an electric mixer for about 3 minutes, until ingredients are well combined and are holding together.
2. Remove dough from bowl and break off about 2 teaspoon-sized sections. Roll into a ball and gently flatten with your hands. Put patties down on a pan lined with wax or parchment paper. Once all patties are made, place pan in the freezer for 10-15 minutes.
3. Melt chocolate in microwave for 1 minute 20 seconds. Let sit for an additional minute in the microwave. Remove and gently stir. Remove peppermint patties from freezer. Use a fork or a handy Winton Dipping tool like I did to dip each patty in the chocolate, flip to coat the other side, then tap to remove any excess. Transfer chocolate coated patties to wax paper to cool. Top with chocolate jimmies if you’d like.
4. Store in an airtight container, refrigerate if preferred but it’s not necessary. Yields 40 mints.

Brownie Frosting

1/3 Cup milk
1/3 Cup butter
1 1/4 Cup white sugar
1 tsp. Vanilla
1 Cup chocolate chips

Boil milk butter and sugar for 1 minute. Remove from heat, add vanilla and chocolate. Whisk, dump onto cooled brownies. Let rest for about 3 hours.

Thai noodles

SAUCE
1/4 Cup soy sauce
2 Tbls. Sugar
3 tsp. Minced garlic
2 Tbls. Rice wine vinegar
2 1/2 Tbls. Sesame oil
2 Tbls. Sweet chili sauce
3 Tbls. Canola oil

1 1/2 lbs. cooked spaghetti

Dump above sauce ingredients into a large bowl and whisk. Place hot drained spaghetti on top and fold.

Quick Raspberry Linzer Bars

4 C. bisquick
1/2 C. sugar
6 oz. cream cheese softened
4 Tbls. soft butter
2/3 C. milk

FILLING
2-3 C. fresh raspberries
1/4 C. sugar
1 Tbls. corn starch

TOPPING
1 1/2-2 C. powdered sugar
2 Tbls. milk
1 tsp. vanilla

In a large owl, mix together the bisquixk, sugar, cream cheese, butter and milk. Mix in bowl using hands.  sprinkle with extra sugar as you flatten dough onto a silpat lined baking pan, leaving about 2 inches around the longer edges of the pan.

fold together the raspberries, sugar and corn starch and pour onto of dough, spreading down the center and, making sure to leave space on the long edges to roll.  You may want to boil these ingredients together for about 2 minutes and then let cool to thicken it.

Quickly fold the edges up over the preserves on both sides, and than sealing the small edges.  Bake at 425* for 20-25 minutes.  Let cool for 5 minutes.

Mix your topping ingredients together and drizzle ontop of the bars,  let sit for about 10 minutes, serve warm or cold.

Easy Cheddar Broccoli Soup

1 onion finely diced
5 Tbls. Butter
2 cups carrots, finely diced ( I actually put mine in my bullet with a cup of water and blend for 15 seconds)
26 oz. bag frozen broccoli
1 pint whipping cream
3 cups shredded cheddar cheese
2 cups milk
4 boullion cubes

1 cup water
1/3 cup flour
1 tsp.  Salt
1/2 tsp. Pepper

 In a microwave safe bowl place the broccoli with about 1 cup water and cook for 10 minutes.Place butter in a medium stock pot. Add shredded carrots and onion and cook until soft. Place about 1/3 of the broccoli into a bullet with 1 cup water and blend and  finely chop the remainder of the broccoli and place in pot. Add cream and milk and bullion cubes. In a separate bowl add the 1 cup water and flour and pour into the soup to thicken. Place cheese last and cook til melted, add salt-and-pepper to taste.  serve. we like to serve ours in bread bowls.

Honey Chicken & Broccoli

• 4 medium boneless skinless chicken breasts, chopped into 1½ inch pieces
• 4 tablespoons corn starch
• 2 cups broccoli florets, steamed or boiled til just tender

sauce

• 6 tablespoons honey
• 4 tablespoons ketchup
• 3 tablespoons sugar
• 1 tablespoon brown sugar
• 2 tablespoons white vinegar
• 3 tablespoons soy sauce
• 1 teaspoon garlic powder
• 2 tablespoons cold water + 2 tablespoons corn starch
• sesame seeds, for topping

1. Combine chicken and 4 tablespoons corn starch in a large resealable bag and shake to coat.
2. Whisk together honey, ketchup, sugar, brown sugar, vinegar, soy sauce, and garlic powder and set aside.
3. Drizzle a pan with oil and add chicken. Saute over medium heat for 5-6 minutes until browned. Add broccoli and pour sauce over the top. Continue to stir over medium heat for 4-5 minutes longer until chicken is cooked through.
4. In a small bowl whisk together cold water and corn starch. Add to pan and stir until sauce thickens. Sprinkle with sesame seeds and serve over rice. 

Salmon Penne

1 lemon zest and juice

1 tablespoon Dijon mustard

1 jar salmon, or more, cut into ribbons

4 green onions

2 Tbls dill weed

1 cup cream cheese softened

1.5 pounds penne

salt and pepper to taste

*Cook penne in boiling salted water until cooked. Scoop out some of the starchy cooking water and reserve. Drain the pasta but not quite all the way. Leave it a bit wet. Put the pasta back into the pot along with a splash or two of the reserved water.

*While the pasta is still steaming hot, immediately add the rest of the ingredients except the salmon. Stir with a wooden spoon as the cheese melts and forms a creamy sauce.

*At the last second briefly stir in the canned salmon; this way it won’t break up as much. Season with salt and pepper and serve immediately.

Jalapeño poppers dip

Recipe from: http://www.spendwithpennies.com/jalapeo-popper-dip/

• 1 4oz can diced jalapenos, well drained OR 4-6 fresh jalapenos, roasted and diced (include seeds if you like it really spicy)
• 1 8oz package cream cheese, softened
• 1 cup sour cream
• 1 teaspoon garlic powder
• 2 cups shredded cheddar cheese
• ¾ cup shredded parmesan cheese

Topping

• 1 cup Panko bread crumbs
• 4 tablespoons butter or margarine, melted
• ¼ cup shredded parmesan cheese
• 1 tablespoon fresh parsley

Preheat oven to 375 degrees.

With a mixer on medium, combine cream cheese, garlic powder and sour cream until fluffy.

Add cheddar cheese, ¾ cup parmesan cheese, and diced jalapenos, mix well.

Spread into an 8x8 baking dish.

Combine bread crumbs, melted butter, ¼ cup shredded parmesan cheese, and parsley.

Sprinkle the crumb topping over the cream cheese mixture.

Bake 15-20 minutes, or until hot and breadcrumbs are golden brown.

Broccoli Apple Salad

• 4 cups fresh broccoli florets, (about 2 medium heads)
• ½ cup shredded carrots
• ¼ cup diced red onion
• 2 large apples, finely chopped (I used gala apples)
• ½ cup pecans, coarsely chopped
• ½ cup dried cranberries

Creamy dressing ingredients:

• ½ cup lite mayonnaise
• ½ cup low fat greek yogurt
• 2 Tablespoons lemon juice
• 1 Tablespoon sugar
• ¼ teaspoon salt
• ⅛ teaspoon pepper

Combine the dressing ingredients in a small bowl set aside, prepare and combine salad ingredients and put in bowl, toss with dressing and keep refrigerated.

Salmon with Parmesan herb Crust

This oven baked salmon is a favorite of our families.

2 salmon filets
4 heaping tsp. of minced garlic
3 tsp. parsley
about 3/4 c. parmesan cheese
1/2 cup butter, divided

Preheat oven to 425*.  line a 9*13 pan with foil.  Place salmon deboned skin side down.  Slice butter into patties and place about 1/4 cup onto each filet.  Combine the garlic, parsley and parmesan.  Top with mixture.  Bake for about 20 minutes or til flaky.

Classic Peanut Butter Cookies

1 C. unsalted butter, softened
1 C. creamy peanut butter
1 C. sugar
3/4 C. packed brown sugar
2 large eggs
2 tsp. vanilla
3 C. + 2 Tbls flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/3 C. sugar for rolling

Using a stand mixer combine butters and both sugars on medium until smooth.  Add in eggs and vanilla tip blended.  Scrape down sides and while off add remaining ingredients, mix on low tip combined.  Refrigerate dough 1 hour.  Preheat oven to 350*, using silpat mats, place balls 1 Tbls size balls of dough onto pans and flatten with a fork in a criss cross.  Bake for about 10 minutes, remove from oven and let cool on baking sheet for a minute, transfer to cooling racks,  The cookies will continue to set on the cooling racks.

Cinnamon Cream Cheese Roll-Ups

This is like a serious breakfast hack, we serve them for sunday brunch, or christmas.

1 Loaf white bread CRUSTS REMOVED
8 oz. cream cheese, softened
3/4 C. Confections sugar
1 C. Sugar
1 1/2 Tbls cinnamon
3/4 C. butter, Melted

Flatten bread with a rolling pin.  Combine cream cheese and confectioners sugar. In another bowl combine sugar and cinnamon.  Spread about 1 Tbls. of cheese mixture onto rolled bread slices, and roll up bread jelly roll style.  Dip quickly into butter and than roll in cinnamon sugar.  Place onto ungreased cookie sheet and bak for 20 minutes at 350*.  Makes about 18 rolls up.  We sometimes put nutella inside instead of the cream cheese as well.

Lasagna Soup

2 Tbsp extra virgin olive oil, divided
1 lb lean ground beef
1 large yellow onion, diced (2 cups)
3 - 5 garlic cloves, to taste, minced
4 cups low-sodium chicken broth
1 (14.5 oz) can petite diced tomatoes
1 (14.5 oz) can crushed tomatoes
2 1/2 Tbsp tomato paste
1 3/4 tsp dried basil
3/4 tsp dried oregano
1/2 tsp dried rosemary, crushed
1/2 tsp fennel seeds, crushed
1/2 tsp dried thyme
1 tsp granulated sugar
1 1/2 Tbsp chopped fresh parsley, plus more for garnish
Salt and freshly ground black pepper, to taste
8 lasagna noodles, broken into bite size pieces (6.5 oz)
1 1/4 cups shredded mozzarella cheese (5 oz)
1/2 cup finely shredded parmesan cheese (2 oz)
8 oz ricotta cheese

Directions

Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain majority of fat from beef and set aside.  Heat remaining 1 Tbsp olive oil in pot, add chopped onion and saute until it begins to soften. Add in garlic and saute 30 seconds longer. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel seeds, thyme, sugar, parsley, the cooked ground beef and season with salt and pepper to taste. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.Meanwhile, prepare lasagna noodles according to directions listed on package, reserving 1 cup pasta water before draining pasta.Add cooked pasta to soup along with 1/2 cup - 1 cup pasta water as desired. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (you can help the cheese melt better by cooking in the microwave after dolloping over soup for a bit or you could put the soup in oven safe bowl, top with cheese mixture and set under broiler to melt well. Or just stir into very hot soup and it should melt well).

Exact Recipe Source: Cooking Classyhttp://www.cookingclassy.com/2013/12/lasagna-soup/

Lemon rolls

WARNING:  These ARE SO STINKING GOOD!  OHHHH My heavens be warned if you love lemon you will not be able to keep your fingers off these. I never said they were calorie free, infact I consider these rolls dessert rolls.

Ingredients

24 Rhodes™ Dinner Rolls, thawed but still cold
Zest from 4 Whole Lemons (reserve lemons for glaze)
1 Cup Sugar
1/2 C. Butter, melted

Citrus Glaze:

2 C. Powdered Sugar
2 Tbls. melted butter
4 Lemons Juiced

Instructions
Mix lemon zest with sugar. Cut rolls in half  (yes they will seem small but will fluff up yummy and perfect sized) and place in a sprayed  1/2 sheet pan with 8 rows of 6.   Drizzle melted butter over rolls. Sprinkle with lemon zest/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap. Sprinkle on remaining mixture. Bake at 350°F 20-25 minutes. Combine glaze ingredients and mix well. Drizzle over pull-aparts when slightly warm but not completely cool.

This Recipe is from:  http://www.sixsistersstuff.com/2011/08/easy-lemon-pull-apart-rolls.html/amp

Turkey Brine

This recipe comes from http://thepioneerwoman.com/cooking/my-favorite-turkey-brine/

3 cups Apple juice/cider
2 gallons Cold Water
4 Tablespoons Fresh Rosemary Leaves
5 cloves Garlic, Minced
1-1/2 cup Kosher Salt
2 cups Brown Sugar
3 Tablespoons Peppercorns
5 whole Bay Leaves
3 large oranges (just the peels) 

1. Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover. 
2. Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours. 
   
   When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside. 
   
   Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.

Canning Applesauce

this isn't really a recipe, but more of a reminder of how we can our 70 pints of applesauce every year.

PREPARATION
Wash Apples and quarter them. Place apples into a  large stock pot, about 3/4 full. Boil for 15 minutes. Run cooked apples in grinder. Once it has been turned into applesauce add 2-2 1/2 cup sugar and 2 Tbls cinnamon. Stir. Fill washed jars with sauce.

CANNING

Bring water level in canner up most of the way on jars. Place on burner for about 13 minutes on med high. Once rattelingis heard turn down heat slightly and cook 10 minutes. Remove from heat and let sit for 12 minutes to bring temp down. Remove lid and jars carefully, repeat.

Cherry delight

2 c. Ground Grahm crackers
1/3 c. Sugar
1/2 c. Melted butter
2 Tbls. Honey

2 -8oz. Cream cheese, softened
2 c. Powdered sugar
1 c. Chopped peanuts

16. Oz. Cool whip
2 cans cherry pie filling

●Preheat oven to 375°. Mix crackers, sugar, butter, and honey and press into a 9*13 pan. Bake for 8 minutes. Let cool.
●Mix cream cheese, powdered sugar and nuts til fluffy 3-5 minutes. Spread over cooled crust. Cover with cool whip than spread on cherries. Refrigerate.

Angel Bisquits

My late husband and I tried perfecting biscuits for YEARS!  I finally have the perfect recipe; these are light and fluffy, and we NEVER had any problems with them being dry or coming out wrong...I think they are the perfect biscuit.  We love using these for Biscuits and Gravy for Sunday morning breakfasts.

INGREDIENTS

5 tsp. Yeast
4 Tbls. Warm Water
5 1/2 cups flour
4 Tbls. Sugar
1 tsp. Salt
6 tsp. baking powder
2/3 c. Shortening, chilled
2 cups Buttermilk

Preheat the oven to 400 degrees and line 2 cookie sheets with parchment paper. Spray the parchment paper with nonstick cooking spray.

In a small bowl activate the yeast with the water, set aside. In a large bowl, mix all the dry ingredients and the shortening until it resembles coarse crumbs. Add the buttermilk and activated yeast just until mixed. Poor onto a flower surface and roll out to 1/2-inch thickness, cut into circles. Place on the parchment paper and bake for 13 minutes.
Makes 18 biscuits

Broccoli Bacon Salad

2 heads of broccoli, cut into bite size pieces
1 lb. Bacon cooked and crumbled
2 C. Shredded cheddar cheese
1 1/2 C. Mayonnaise
1/4 C sugar
2 Tbls. Red Wine 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.

Brownies

I got this recipe from my neighbor Karen Ellis, i look forward to trying it. She says they are the best ever!

1 ½ times this recipe for a large cookie sheet.

1 cup butter, melted

4 eggs

1 ½ tsp vanilla

1/2 cup cocoa

3 cups sugar

2 cups flour

1 tsp baking powder

1/2 tsp salt

5-6 candy bars, chopped in fairly large pieces

Beat together sugar and butter.  Add eggs and vanilla.  Beat well.  Add cocoa, flour, baking powder and salt.  Mix well.

Stir in chopped up candy bars.

Spread in greased 9 x 13 pan.  

Bake at 350 for 20 minutes.

If you 1 ½ times the recipe, bake at 340 for 30-40 minutes.

Strawberry Pretzel Salad

6 oz strawberry jello
2 cups boiling water
2 cups salted pretzels
1/4 cup sugar
1 stick butter

8 oz. cream cheese
1/2 cup sugar
8 oz. tub coolwhip
1 lb. strawberries

*Preheat oven to 350*. combine strawberry jello with the water and stir until dissolved.  Set aside to cool to room temperature.
*Crush pretzels in a zip lock back.  in a saucepan melt butter than add 1/4 cup sugar, stir.  Mix in pretzels.  Transfer to 9*13 pan press into bottom and bake 10 minutes, than cool.
*While pretzel is cooling use a hand mixer to beat cream cheese and sugar until fluffy.  Fold in whipped cream.  Spread mixture over cooled pretzels and pressing all the way to the edge to create a seal.  refrigerate 30 minutes.
*Slice the strawberries and than stir them into jello.  Poor and spread jello mixture evenly over cooled cream cheese layer, and refrigerate until jello is set about 4 hours.

Chocolate Cake and Frosting

Sift Together into a large bowl:

2 cups flour
2 cups sugar
1 tsp salt
1 tsp. baking soda

Put in saucepan:

1 cup butter
3 Tbls. cocoa
1 cup water

cook over low heat and stir until smooth and boiling.
pout hot mixture over flour mixture.
IMMEDIATELY ADD:

1/2 cup. buttermilk
2 eggs
1 Tbls. vanilla
1 tsp. cinnamon, optional

pour into a 9*13 pan, bake for 30 minutes at 350*

FROSTING
Put into saucepan, stir and bring to a boil:

1/2 cup butter
3 Tbls. cocoa
3 Tbls. milk

Add:
5 cups powdered sugar
1 Tbls. vanilla

Mix.  It will be slightly runny.  Pour immediatley over hot cake.  Add nuts additionaly if desired.

Crockpot White Chili

1 pound dry white beans
3 boneless skinless chicken breasts, diced into 1/2-inch pieces
1 small onion, diced
2 cloves garlic, finely minced
4 cubes chix bouillion
1 1/2 tsp cumin
3/4 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 8 ounce package cream cheese
salt and freshly ground black pepper, to taste
1 tsp. Siracha
2 - 4 ounce cans greeen chilis
1/2 cup medium red salsa
2 cans whole kernal corn drained
1 Tbsp lime juice

shredded Monterrey Jack cheese
tortilla chips
Sour cream
Diced avocadoes

Directions

Add dry beans to slow cooker and fill the cooker with water...cook on high heat for 5 hours, turn off and let sit until ready to make soup.  For soup drain almost all the liquid from the beans reserving about 2 cups.

Chop raw chicken and add to pot along with onion, garlic, boullion and spices.  Cook on high for 5 hours. Turn off cooker and add cream cheese use whisk til blended. Add salsa, corn, lime, siracha and chilis. Stir and serve.

Serve with crushed chips, sour cream, montery jack cheese and diced avocado.

Lava Cake Black Bean Brownies

OK so I'm keeping this recipe on here for 1 reason, I need to tweak it.  I've made it twice like this and theres just something off about it, too oily and dense.  I love the idea of using black beans in place of flour, but the ratio is off.  Be warned these are ok, but not something I would rave about yet.  When I get around to getting this recipe right I will take this ho hum post off of the site and just leave you with a yummy almost flour less brownie.

1 cup coconut oil or  i have used vegetable

2-15 oz can black beans (with the liquid)

3 cups granulated sugar

2 cups chocolate chips

1/2 cup cocoa powder

1 cup flour

1 tsp. Baking powder

2 tablespoon corn starch

Heat your oven to 350F. Spray a 9*13 baking pan with cooking spray.

Combine the  oil and black beans (dont drain) in a food processor, I use a ninja blender.  Pulse until smooth.

Add sugar and choc cips and blend until smooth, might look slightly lumpy. Add remaining ingredients and blend til smooth.  Pour into pan, i usually sprinkle the top with additional choc chips and bake for 50-55 minutes, brownies will be set but not firm. Served warm they are like lava cake. 

Better than Boxed Cake

1 box devil's food cake mix
1 small box Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
½ cup milk
1 tsp vanilla
2 cups mini chocolate chips

Instructions
Preheat oven to 350 degrees F. Spray baking dish with nonstick cooking spray.
In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Then stir in the chocolate chips.
Pour batter into cake pan of choice (I normally use two 9-inch round pans). For cooking time, I use the cooking times on the back of the cake box as a guide. Then I do the toothpick check, and if it's not done, I check on it every 5 mins after that. It usually takes around 45 mins for two, 9-inch round pans.

Blackened Salmon Tacos with Avocado Corn Salsa & Cilantro Ranch Dressing

• This recipe comes from: http://www.alaskafromscratch.com/2013/05/14/blackened-salmon-tacos-with-avocado-corn-salsa-cilantro-ranch-dressing/
• 
  
• For the Blackened Salmon:

2 Salmon Filets,cut into 1" slices, bones and skin removed
4 tablespoons olive oil
4 tablespoons flour
2 teaspoons chili powder
2 teaspoon smoked paprika
4 teaspoons brown sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper (or to taste)
1 teaspoon salt
1 teaspoon black pepper

• For the Avocado Corn Salsa:

2 ripe avocado, finely chopped
2 cups frozen corn
3 Roma tomatoes, diced
1/2 cup red onion, diced
4 tablespoons cilantro, chopped
zest and juice of a lime
salt and pepper to taste

For the Cilantro  Dressing:
1/2 cup Sour cream (or Greek yogurt)
4 tablespoons mayonnaise
4 tablespoons milk
2 tsp. Lemon juice 
juice of one lime
2 tsp. minced garlic
4 tablespoons green onions, thinly sliced
1/2 cup cilantro leaves
1/2 teaspoon salt
1/2 teaspoon pepper

For Serving Tacos:
Corn/flour tortillas, steamed or warm

Heat the oil in a skillet over medium-high heat. In a bowl, stir together the flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper. Place salmon in gallon ziplock and shake spice til it coats the fish. Place salmon in hot skillet. Cook 3-4 minutes per side, or until coating is blackened and forms a nice crust and salmon is cooked through, we cut into chunks as its cooking (cook til just slightly pink in the center). Allow salmon to rest for 5 minutes. [I seasoned my salmon with a pinch of kosher salt just prior to serving].

Place flaked salmon in the shell, followed by Avocado Corn Salsa. Drizzle with Dressing. Serve with lime wedges.