Brown Sugar Spiced Salmon

 

1/2 cup dark brown sugar

1 tablespoon chile powder 

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

Four 8-ounce salmon fillets 

1. Preheat the oven to 400 degrees F. Line a baking sheet with foil.
2. In a small bowl, mix together the brown sugar, chile powder, salt and pepper. Put the salmon on the baking sheet. Evenly distribute the sugar-spice mixture over the top of the fillets.
3. Bake for 10 to 15 minutes, depending on thickness and desired doneness.

https://www.foodnetwork.com/recipes/katie-lee/brown-sugar-spiced-salmon-2585826

Beef Stew

 Ingredients

1 Tbs vegetable oil

1 tsp dried thyme
1 tsp dried rosemary
2 carrots, chopped small
2 ribs celery, chopped small
1 large shallot, chopped
salt and pepper
8 oz sliced mushrooms
4 cloves garlic, minced
1.5 lbs stew meet or steak, cut into bite-size pieces
3 Tbs butter, melted
3 Tbs flour
32 oz beef broth
2 bay leaves
1 cup frozen peas

Instructions

1.  Heat oil in a dutch oven or large soup pot over medium heat. Add dried thyme and rosemary then saute for 30 seconds. Add carrots, celery, and shallots, season with salt and pepper, and then saute until vegetables are browned and tender, 10 minutes. Add mushrooms then saute until tender, 7-10 more minutes. Add garlic then saute for 1 minute, or until very fragrant. Turn heat up to medium-high then add stew meat, red pepper flakes, lots of salt and pepper, and then saute until meat is browned, 8-10 minutes.

2. Whisk together melted butter and flour in a small dish then add to pot and stir to coat meat. Cook for 1 minutes then stream in beef broth. Turn heat up to high and bring stew to a boil then add bay leaves. Place a lid on top, turn heat down to medium-low, and then simmer for 2 hours, stirring occasionally.

3. Remove lid then simmer for another 1-1/2 hours, or until meat is tender and stew is thickened, stirring occasionally. If stew begins to thicken before meat is tender, place lid back on top. Taste and adjust salt and pepper if necessary then add frozen peas and cook for 2 minutes. Remove bay leaves then serve over mashed potatoes.

Original source here.

Crockpot Cowboy Casserole

Ingredients

1 pound mild Italian sausage (can use ground turkey for a healthier alternative)
1 cup yellow onion, chopped
1 pound baby/petite red potatoes, thinly sliced (no need to peel)
1 green bell pepper, chopped
1 can (15 ounces) fire-roasted corn, drained
1 can (14.5 ounces) dark red kidney beans, drained and rinsed
1 can (14.5 ounces) fire-roasted diced tomatoes, not drained
2 teaspoons minced garlic
1 and 1/4 teaspoon TABASCO Sauce
1/2 cup low sodium beef broth
1/2 teaspoon chili powder
1 cup low-fat Colby Jack cheese, freshly grated
Fine sea salt and freshly cracked pepper
Optional toppings: fresh cilantro, sour cream

Instructions
1.  In a large skillet over medium-high heat, add the sausage and chopped yellow onion. Brown the sausage and drain off any fat. Add to a 6 quart crockpot. Top with the thinly sliced red potatoes.
2.  Add the chopped bell pepper, fire-roasted corn, kidney beans, undrained fire-roasted diced tomatoes, minced garlic, TABASCO sauce, beef broth, and chili powder. Season to taste with salt & pepper; I use 1 teaspoon salt and 1/2 teaspoon pepper. You can always add more at the end. 
3.  Stir everything together and cover the crockpot.
4.  Cook on high for 3-5 hours or low for 5-7 hours or until potatoes are tender. Once everything is finished cooking, taste and adjust salt and pepper to preference. 
5.  Add the freshly grated cheese in an even layer over everything and allow to melt. Serve hot with additional TABASCO sauce as desired and fresh cilantro.

Original source here.

Gma Pat's BRAN MUFFINS

Mix these three and let stand till cool:
(Pour the hot water over the 2 kinds of cereal in a large mixing bowl and stir till soft)

3 C All bran
2 C 40% Bran Flakes
2 C boiling water

 

Mix these together; then add to bran mixture:
1 C shortening
2 C sugar


Add:  
4 eggs
1 qt. buttermilk
5 C flour
5 tsp baking soda
1 tsp salt

Let stand overnight

Stir well each time you use it.
Bake in muffin tins.

*Can add raisins or chopped nuts (whatever amount you like; can add to each individual muffin before cooking - or can add to entire mixture)

Bake @ 375* about 20-25 minutes (or 400* for 15-20 minutes)



Store in an airtight container in the fridge and bake as many or as few as you want - Keep covered in refrigerator for 2-3 weeks



Makes approx. 1 gallon batter (3 1/2 - 4 dozen)

Pork Medallions w/ Mustard-Caper Sauce

Ingredients:

• 2 lbs pork tenderloin, cut crosswise into 1/2-inch-thick rounds
• 4 tablespoons butter
• 1 cup shallot, sliced
• 4 cups chicken broth
• 1/2 cup heavy whipping cream
• 1/3 cup drained capers
• 1/4 cup coarse-grained dijon mustard
• 3 heaping tablespoons flour

Directions:

1. Using mallet or rolling pin, flatten pork rounds slightly to an even 1/2-inch thickness (if the cuts aren't an even 1/2 inch).  Sprinkle with salt and pepper.
2. Melt butter in heavy, large skillet over medium-high heat.  Add pork to skillet and saute until brown and cooked through, about 2 minutes per side.  Transfer pork to plate.
3. Add shallots to skillet and stir 1 minute.  Add flour and stir until flour absorbs fat in the pan.  Add chicken broth and cream.  Boil until sauce is thick enough to coat a spoon, stirring up browned bits, 3-5 minutes.  Mix in capers and mustard.  Return pork to sauce.  Simmer mixture until pork is heated through, about 1 minute.  Season to taste with salt and pepper.  Serve.

Cinnamon Rolls

One Hour Cinnamon Rolls 
by Camille Paskett and Shanna Roberts

Mix and let sit for 15 minutes:
3 1/2 c. warm water
3/4 c. sugar
1/2 c. oil
6 T. yeast (4 1/2 Saf-Instant)

Then add:
1 T. salt
3 eggs
10 1/2 c. flour



Mix together for 10 minutes, then sit for 10 minutes. Oil cupboard, dump out dough. Divide in half. Press one half out into rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. Roll up tight, but not too tight. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400.

Cinnamon-Sugar
1c. sugar
1 T. cinnamon

Frosting

1 cube butter
2 dashes salt
2 t. vanilla
6 c. powdered sugar
milk







Orange Rolls: Add orange concentrate to regular frosting
Chocolate Rolls: Add baking cocoa and a few drops of water to regular frosting
Cream cheese Rolls: Add cream cheese to regular frosting








Recipe Came from :
http://tacpaskett.blogspot.in/2014/01/1-hour-cinnamon-rolls.html

Grandma Sheen's Lemon Cheesecake

Best when made the day prior to serving to give time to set properly

Crumb 25 graham crackers (or use packaged graham cracker crushed crust)
1/2 cube butter
4 T powdered sugar
Mix and line bottom of pan with 2/3 of the mixture (save 1/3 mixture for topping)

Mix 1 pkg Lemon Jello (3 oz)
1 C hot water   (Do not add COLD water)
Cool to gel stage

Whip:
8 oz pkg Phil Cream Cheese (Room Temperature)
1 C sugar
2 tsp Vanilla

Whip 1 can evaporated milk (chilled for at least one hour)
Then add:
1/2 C sugar
4 T lemon juice

Fold together three previous wet mixtures and pour into dish
sprinkle remaining crumbs on top

To Serve:  Top with raspberries (crushed or whole or canned- that will give you a thick filling)
**Strawberry, blueberry would also be good fruit topping

** Grandma likes to triple the recipe and use a large cake pan or casserole dish