Teriyaki Salmon Kabobs

Ingredients:

1 cup Soy Sauce
1/2 cup Rice Vinegar
1/2 cup Brown Sugar
4 T. minced Garlic
4 T. minced Fresh Ginger
1/2 cup minced Green Onions
4 T. Vegetable Oil

8 Salmon fillets
1 medium Fresh Pineapple
2 Sweet Onions
3 Green Peppers
15 bamboo skewers

Directions:

Combine soy sauce, vinegar, and brown sugar until well blended and sugar is dissolved. Add ginger, garlic, green onion, and vegetable oil and mix well.

Cut salmon fillets into 1 inch cubes and pour marinade over salmon. Cover and refriderate for at least 1 to 2 hours or longer if desired.

Preheat grill to medium heat.

Soak bamboo skewers in water for at least 20 minutes prior to cooking.

Cube pinapple, sweet onion and green peppers into 1 inche cubes.

Thread salmon, onion, pineapple and green peppers then salmon, onion, pineapple, and green onion and repeat one more time onto a skewer. Repeat on each skewer.

Pour marinade into a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.

Place kabobs 6 inches apart on grill and baste with reserved marinade. Cook for 2 to 4 minutes on each side basting with marinade frequently. Cook until salmon is just barely cooked through.

Mississippi Mud Cookies

Ingredients:

2 cups SemiSweet Chocolate Chips
1 cup Butter, softened
2 cups Sugar 4 large Eggs
2 tsp Vanilla
3 cups All-Purpose Flour
2 tsp Baking Powder
1 tsp Salt
2 cups chopped Pecans
1 cup Milk Chocolate Chips
2 1/3 cups Minature Marshmallows
Directions:

Preheat oven to 350 degrees.

Microwave semisweet chocolate chips in a small microwave-safe glass bowl on High for 1 minute or until smooth, stirring ever 30 seconds.

Beat butter and sugar at medium speed with an electric mixer until creamy;

add eggs (1 at a time) beating until blended blended.

Beat in Vanilla and melted chocolate

Combine flour, baking powder, and salt and add to chocolate mixture 1/2 cup at a time, beating until well blended.

Stir in chopped pecans and milk chocolate chips.

Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets.

Press 3 marchmallows into each portion of dough.

Bake for 10 to 12 minutes or until set.

Remove to wire racks.

Makes 3 dozen

Stuffed French Toast

Normally I don't post recipes before I try them but this one sounds so good I wanted to go ahead and post it. I'll report back my thoughts on it and if you try this, please report your thoughts.

Update: I made these but we didn't like them very much. I will be working on creating my own stuffed french toast recipe.

Ingredients:

1 tub (8oz) Whipped Cream Cheese
1 tbsp. Brown Sugar
3 tsp. Ground Cinnamon
1 1/2 tsp. Vanilla Extract
16 slices French Bread
1/2 cup of Preserves
5 Eggs
1 cup Milk
2 tbsp. Butter

Directions:

Mix cream cheese, sugar, 2 tsp cinnamon, 1 tsp vanilla extract, and preserves in a small bowl until well blended.

Spread mixture on both sides of bread and press each side together to form sandwiches.

Beat eggs and stir in milk and 1 tsp cinnamon, and 1/2 tsp vanilla extract until well blended.

Dip bread into egg mixture, soaking both side for 2 minutes.

Melt 1 tbsp of butter in a large skillet on medium-low heat.

Place 4 sandwiches in skillet and cook each side for 4-5 minutes or until golden brown.

Repeat adding 1 tbsp of butter.

Apple & Sage Pork Chops

from McCormick Recipe Inspriations

Ingridents:

1 1/2 tsp. Rubbed Sage

1 tsp. Minced Garlic

1/2 tsp. Ground Allspice

1/2 tsp. Paprika

1 tbsp. Flour

1 tsp. Salt

4 - 6 Pork Chops, 1-inch thick

2 tbsp. Olive Oil

1 medium Onion, thinly sliced

2 - 3 Red Apples, thinly sliced

3/4 cups Apple Juice

1 tbsp. Brown Sugar

Directions:

Mix flour, all the spices, and salt in a small bowl.

Sprinkle both sides of pork chops with 1 tablespooon of seasoned flour.

Heat olive oil in a large skillet on medium-high heat.

Cook pork chops until brown on both sides.

Remove pork chops from skillet.

Add onion; cook and stir for 3 minutes or until tender.

Add apples; cook and stir for 2 minutes.

Combine juice, sugar, and remaining seasoned flour.

Pour mixture into skillet.

Return pork chops to skillet.

Bring to a boil.

Reduce heat to low; cover and simmer for 5 minutes or until desired doneness.

side note:

If you do not keep the spices on hand, McCormick has this recipe and spices in a nice pre-measured package. They are about $1.99 each.

Also there is 1 tsp. Thyme Leaves in the recipe but I leave that out.

Crockpot Chicken and Stuffing

Ingredients:

4 boneless, skinless Chicken Breast
1 can Cream of Chicken with Herbs Soup
1 can Cream of Celery Soup
1/2 cup Chicken Broth
1 tsp dried Parsley flakes
1 tsp dried Thyme
1/2 tsp Salt
Dash black pepper
2 cups Seasoned Stuffing Crumbs
4 Tbsp butter

Directions:

Mix the soups, broth, parsley, thyme, salt, and pepper.

Lightly grease a 5 to 7-quart slow cooker.

Pour stuffing crumbs on the bottom of the slow cooker and drizzle with butter. Add the chicken and pour the soup mixture on top.

Cover and cook on LOW for 5 to 7 hours, or until chicken is cooked through.

Stuffed Cube Steak

Ingredents:

4 Cube Steaks
1 box Stove Top Stuffing
1/2 cup Celery
1/2 cup Onions
1 can Golden Mushroom Soup
1 can Cream of Celery Soup
1 can Milk (soup can)
1 tsp. Worcestershire Sauce

Directions:

Preheat oven to 325 degrees.

Cook Stove Top Stuffing by direction on box. Dice the onion and celery and saute. Add to Stove Top Stuffing.

Heat olive oil in skillet.

Flatten the cube steak with hands. Fill each steak with Stuffing mixture. Roll steak and secure with toothpicks.

Brown rolled steak in skillet. Place in a casserole dish.

Mix soups, milk, and Worcestershire, add to drippings in skillet. Mix and bring to a boil, then pour over the steaks.

Bake for 1 hour or until bubbly.

Garlic Mashed Potatoes

Ingredients:

1 sm head Garlic
Olive Oil
1 lb Red Potatoes
3 Tbsp Butter
1/2 cup Heavy
Salt
Pepper


Directions:

Preheat over to 425 degrees.

Slice off the very top of the garlic head and drizzle it with olive oil. Wrap it in foil and bake for 30 minutes on a sheet tray. Remove from over and let cool.

Wash potatoes and quarter them evenly. Place in a pot with cold water on top of stove. Add salt and bring to a boil. Cook until tender and drain.

Remove garlic cloves from the head and mash.

Place potatoes back into the pot and mash.

Heat butter and cream on top of stove until butter melts.

Add mashed garlic cloves to potatoes. Add butter/cream mixture and stir everything together until well blended.

Salt and pepper to tase.

Gorgonzola Cream Sauce

Ingredients:

1 Tbsp Butter
1 Shallot
1 cup Heavy Cream
1/4 plg Grogonzola Cheese
Salt
Pepper

Directions:

Mince the shallot and shred the cheese.

Heat a medium saucepan over medium heat.

Add butter to melt and saute shallot until tender.

Add heavy cream and let reduce by half.

Turn heat to low and add the Gorgonzola cheese and stirs until melted. Season salt and pepper to taste.

Grilled Flank Steak

Ingredients:

2 lb Flank Steak
Salt
Pepper

Directions:

Heat a grill pan to medium heat.

Season steak with salt and pepper to taste.

Cook steak for 8 to 10 minutes on each side.

Remove from heat and cover with foil to make a tent. Let steak rest for 5 mintues. Cut into 1/8 inch slices.

Italian Beef Florentine

Ingredients:

1 1/4 lb Hamburger (or 5 beef patties)
2 1/2 cups Baby Spinach Leaves
3 Eggs
4 Tbsp butter
3 cups Milk
2 packet Garlic and Herb sauce mix
4 Tbsp Olive Oil
1 3/4 cups Panko
3 tsp Italian seasoning
1/2 tsp Salt
1/4 tsp Pepper
1/2 cup Flour

Directions:

Make 5 hamburger patties.

Place the flour in plate. Then beat the eggs and place into a bowl. Next combine the panko, italian seasoning, salt, and pepper in another plate.

Preheat a large skillet on medium-high heat with 4 Tbsp of olive oil. Next, Dip patties in the flour (covering both sides), then dip into the egg mixture. Then dip into panko mixture.

Place each pattie into the pan and cook each side to brown the crust. Then cook until internal temperatures reaches 160 degrees (total time in pan could be 4 - 6 minutes).

Combine sauce mix and milk in a saucepan on medium-high heat. Bring to a boil. Reduce heat to low and stire in butter and spinach. Cook for 2 - 3 minutes, stirring often, until the spinache is wilted.

Beef Brisket in Beer

Ingredients:

1-3/4 pounds Beef Brisket
1/4 teaspoon Pepper
1/2 large Onion, sliced and separated into rings
3 1/4 tablespoons Chili Sauce
1 1/4 tablespoon BrownSsugar
1 clove Garlic, pressed
1/3 cup Light Beer
1 1/4 tablespoon All-Purpose Flour
Pepper
Garnishes: tomato slices, fresh parsley sprigs

Directions:

Trim fat from brisket, and cut brisket in half. Sprinkle with 1/4 teaspoon pepper.

Place onion rings in bottom of a slow cooker; top with brisket.

Stir together chili sauce and next 3 ingredients; pour over brisket.

Cover and cook on HIGH 4 to 6 hours, or on LOW 8 to 12 hours. Remove brisket, and set aside, reserving liquid in slow cooker.

Remove 1 cup reserved liquid from slow cooker; whisk in flour, and pour into slow cooker, whisking constantly. Cook, whisking constantly, 5 minutes or until thickened.

Serve over brisket; sprinkle with pepper.

Garnish, if desired.

Overnight Cinnamon Rolls

Ingredients:

1 cup Milk
1/2 cup Butter
1 (.25 ounce) package Active Dry Yeast
1/2 cup White Sugar
4 1/2 cups All-Purpose Flour
1 Tsp salt
3 Eggs
3/4 cup Brown Sugar
1 Tbsp ground Cinnamon

Glaze:
1 Tsp Light Corn Syrup
1/2 Tsp Vanilla Extract
1 1/4 cup Powdered Sugar
2 Tsp Light Whipping Cream

Directions:

Heat milk in a saucepan until it bubbles. Remove from heat and add butter. Stir until melted; let cool until lukewarm.

In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups flour, salt and eggs. Stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

Place dough in a large oiled bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate dough and turn onto a lightly floured surface and roll into a 10 x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 brown sugar and sprinkle over the rectangle. Roll up the dough into a log and seal the seam.

Cut the dough into 12 equal pieces and place in a greased baking dish. Cover with plastic wrap and place in the refrigerator to rise overnight.

Next Morning:

Preheat over 375 degrees.

Take rolls out of the refrigerator and let stand at room temperature for 30 minutes.

Bake roils for 25 to 30 minutes.

In a small bowl, combine corn syrup and vanilla. Whisk in powdered sugar and enough cream to make a think glaze, set aside.

Drizzle glaze over rolls and serve warm.