Sweet Grilled Salmon

1/4 c. pineapple juice
2 Tbsp. soy sauce
2 Tbsp. brown sugar
2 tsp. raspberry wine vinegar
1/4 tsp. pepper
1/8 tsp. garlic powder
1/2 c. vegetable oil
2- 80z. salmon fillets
2 tsp. snipped fresh chives

Combine first 6 ingredients in a bowl. Stir to dissolve sugar.
Add oil. Remove all skin from salmon and place in a shallow dish.
Pour marinade over salmon, saving a little marinade to brush on
fish as it cooks. Cover fish and let marinate at least an hour- a few
hours is better. Preheat grill to medium/high heat. Grill fish 5-7
minutes on each side until fish is cooked all the way through.
Continue to brush fish with the reserved marinade while cooking.
Top with chives and enjoy!

Chocolate mint cookies

1 package of Devil's Food Cake
1/2 cup oil
2 eggs
1 cup milk chocolate chips
1 package Andes mints

Mix cake mix, oil, and eggs by hand. Blend in chocolate chips.
Shape into balls and place on cookie sheet. Bake at 350 degrees
for 8 minutes. Take cookies out of oven and let sit for 2 minutes.
Place one mint on top of each cookie and swirl to make frosting.

You might want to double this recipe because the batch is
quite small.
Recipe from my blogging buddy Kate

Egg Rolls

Filling:
2 cups finely chopped cooked pork or chicken
2 cups celery
1 cup green onions, finely chopped
1 cup water chestnuts, finely chopped
1 T. Accent
1 tsp. salt
1 T. soy sauce
1 egg
2 tsp. sugar
fresh bean sprouts, finely chopped

Lightly fry above ingredients in 4 T. hot oil. Roll filling
in 2 packages egg roll skins according to package directions.
Deep fry until golden brown. Keep warm on paper towels
in 200 degree oven until all are fried. Serve with
sweet & sour sauce.

Recipe from Chef Amanda

Foolproof Whole Wheat Bread

This recipe is from my friend Janet Mollat (the food storage guru in our area:). I made it with her once and it was really good! The directions are long, but its really not hard at all. If I can do it, anyone can! This recipe yields 4 loaves of bread.

2 tbsp. yeast in 1/2 c. warm water

5 c. hot water from tap

7 c. unsifted white flour

2/3 c. honey

2/3 c. cooking oil

2 tbsp. salt

6 c. whole wheat flour

1. Sprinkle yeast in 1/2 cup warm water. DO NOT STIR.

2. Combine 5 cups hot tap water and 7 cups white flour in Bosch/Kitchenaid bowl and mix on LOW speed, while you combine oil, salt and honey in a separate bowl.

3. Add the salt, oil and honey to the mixture in the bread mixer and continue to mix until everything is well blended.

4. By this time, the yeast should have had plenty of time to brew. The yeast should be on top of the water. Add to ingredients in the mixing bowl and blend thoroughly.

5. Add 6 more cups of whole wheat flour. Let the dough knead on LOW speed for ten minutes.

6. During this time, grease four bread pans. Oil hands and the counter. Remove dough from mixer and place on oiled counter top. Divide into four equal parts. The dough will be a little sticky, but will easily form into loaves. Place in pans with folded side to bottom of pan. Watch the bread so that it does not rise more than 1/2 in bulk.

7. Bake at 350* for 40 minutes. When the bread has baked, remove immediately from the pans. For a softer crust, brush tops of loaves with butter. Cover with a kitchen towel to cool. Freeze in freezer bags whatever you don't plan on using that week.

Potato Soup

2 lbs of diced hash brown potatoes- ( I like the one with onions)

(I've used the frozen and the fresh one, but I prefer the brand Simply Potato, they can be found with the eggs. They are in a green package.)
2 cans of chicken broth

1 package of pepper gravy or country gravy mix


Mix broth and gravy mix
add potatoes, bring to a boil and then simmer until desired tenderness. I usually have to add extra water during the cooking process.

Serve with Bacon, Cheese, Chives, Sour Cream

Southwestern Chicken salad

3 boneless skinless chicken breasts
1 tablespoon olive oil
1 tablespoon fajita seasoning mix or taco seasoning
4 1/2 cups lettuce, assorted, torn
2 tomatoes, cut in wedges
4 green onions, chopped
1 avocado, diced
1 cup corn, thawed
1 cup black beans
2/3 cup ranch salad dressing
4 teaspoons barbecue sauce
broken tortilla chips

Rub chicken with olive oil and taco seasoning. Grill chicken
until done. Set aside and keep warm. While the chicken is
grilling, prepare and combine the remaining salad ingredients,
except the dressing. Slice chicken and add to salad.
In a small bowl, combine the ranch dressing and barbecue
sauce; serve with salad.

Polynesian-Glazed Meatballs

1 tsp. oil
1 large red pepper, chopped
1 onion, chopped
1/4 cup Original Kraft Barbecue Sauce
1 tsp. ground ginger
1 tsp. garlic powder
2 cans (8 oz. each) pineapple chunks, drained, liquid reserved
12 oz. (3/4 of 1-lb. pkg.) frozen cooked meatballs
2 cups instant white rice, uncooked

Heat oil in large skillet on medium-high heat. Add peppers and
onions; cook 5 min. or until crisp-tender, stirring frequently.
Stir in barbecue sauce, ginger, garlic powder and reserved
pineapple liquid. Add meatballs; mix lightly until evenly coated.
Cook 10 min. or until meatballs are heated through, stirring
occasionally. Meanwhile, cook rice as directed on package.
Stir pineapple into meatball mixture. Serve over the rice.
Recipe from Kraft Foods

Oatmeal Carmelitas

Crust
2 cups flour
2 cups quick cooking rolled oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups margarine or butter, softened

Filling
1 (12.5-oz.) jar (1 cup) caramel ice cream topping
1 1/2 cups semisweet chocolate chips

DIRECTIONS
Heat oven to 350. Grease 8-inch-square baking pan.
In large bowl, combine all crust ingredients; mix at
low speed until crumbly. Reserve half of crumb mixture
(about 3 cups) for topping. Press remaining crumb
mixture in bottom of greased pan. Bake at 350°F. for
10 minutes. In a small bowl, combine caramel topping
and 3 tablespoons flour; blend well. Remove partially
baked crust from oven; sprinkle with chocolate chips.
Drizzle evenly with caramel mixture; sprinkle with
reserved crumb mixture.Return to oven; bake an
additional 18 to 22 minutes or until golden brown.
Cool 1 hour or until completely cooled. Cut into bars.

Beef and Broccoli

1 lb. beef stir-fry strips

1 tablespoon vegetable oil
1 (10.75 ounce) can condensed tomato soup
3 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon garlic powder
3 cups fresh or frozen broccoli flowerets
4 cups hot cooked rice

DIRECTIONS
Heat oil in skillet. Add beef and stir-fry until browned and juices

evaporate. Add soup, soy, vinegar, and garlic powder. Heat to

a boil. Add broccoli and cook until tender-crisp. Serve over rice.

Kool-Aid Play Dough

I got this recipe from a friend of friends website.

1 pkg. dry kool-aid
1-1/4 c. flour
1/4 c. salt

Mix together in a bowl and make a well in the middle. Pour in:
1 T. vegetable oil
1 c. boiling water
Knead well and let cool.

Enjoy!

Serendipity's frozen hot chocolate

6 pieces (1/2-ounce) chocolate , a variety of your favorites

2 teaspoons store-bought hot chocolate mix

1 1/2 tablespoons sugar

1 1/2 cups milk

3 cups ice

Whipped cream

Chocolate shavings

Chop the chocolate into small pieces. Place it in the top of

a double boiler over simmering water. Stir occasionally

until melted. Add the hot chocolate mix and sugar.

Stir until completely melted. Remove from heat and

slowly add ½ cup of milk until smooth. Cool to room

temperature. In a blender, place the remaining cup of

milk, the room-temperature chocolate mixture and

the ice. Blend on high speed until smooth and the

consistency of a frozen daiquiri. Pour into a big go glass

and top with whipped cream and chocolate shavings.

Recipe from No Fuss Fabulous

Lime Coconut Granita

2 1/2 cups water
3/4 cup sugar
4 limes or 1/2 cup lime juice
1 tblsp lime rind
1/2 cup coconut milk

Mix all ingredients in a saucepan over medium high heat until sugar dissolves, stirring constantly.
Cool mixture and pour into 8x8 or 9x13 pan. Freeze for one hour and scrape with a fork. Return to freezer and continue scraping every half hour for a snow like texture.
*May use light coconut milk for a more figure friendly dessert.

Cake box cookies

Take on white cake mix, 2/3 c. shortening and two eggs. Mix it together until it is play dough consistency. Drop by rounded tablespoonfuls or make hearts with a cookie cutter. Bake at 350 for 9-12 minutes. After they cool put two cookies together with with pink frosting.

Red Velvet Sandwich Cookies

"They are sweet and red and a perfect little treat to give on the 14th. And even better, they are super-easy!" ~Bakerella

All you need is:

1 Box red velvet cake mix

1/2 Cup butter, softened to room temperature

2 Eggs

Preheat oven to 350 degrees. Mix ingredients until combined. Drop spoonfuls of cookie batter onto baking sheet about two inches apart. Bake for 10-12 minutes. Cool.

Cream Cheese Filling

1/2 Cup butter, softened to room temperature

1 8 oz. Package cream cheese, softened to room temperature

1 1lb. Box of confectioner's sugar

1 tsp Vanilla

In a mixer, cream butter, cream cheese and vanilla. Gradually add sugar and mix until smooth. Spread filling between cookies. Makes about 24 cookies or 12 cookie sandwiches.

Photo and recipe courtesy of Bakerella.

Broccoli Cole Slaw

Salad:
2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw
(in the bagged salad section of the grocery store)
1/4 cup sunflower seeds (optional)
Chopped green onions, for garnish

Dressing Mix:
3/4 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet

Put the ramen noodles in a bag and crush them with a rolling
pin while melting butter in a large skillet over low/medium heat.
Add the crushed noodles and slivered almonds to the skillet and
saute, stirring occasionally (keep temperature at low/medium
heat). Meanwhile, whisk together all the dressing ingredients
in a small bowl. Place the shredded broccoli into bowl and
toss with the noodles, almonds, and sunflower seeds. Pour
dressing over salad and toss to coat. Garnish with chopped
green onions.

Recipe from Paula Deen on food network