Grilled Salmon Kebabs

Grilled Salmon Kebabs

Serves: 4

Ingredients:

• 2 tbsp chopped fresh oregano
• 2 tsp sesame seeds
• 1 tsp ground cumin
• 1/4 tsp crushed red pepper flakes
• 1-1/2 pounds skinless wild salmon fillet, cut into 1-inch pieces
• 2 lemons, very thinly sliced into rounds
• olive oil cooking spray
• 1 tsp kosher salt
• 16 bamboo skewers soaked in water 1 hour

Directions:

1. Heat the grill one medium heat and spray the grates with oil. Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.
2. Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Spray the fish lightly with oil and season kosher salt and the reserved spice mixture.
3. Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.

Recipe source: skinnytaste

Spaghetti with garlic, oil, and chili pepper flakes

Serves: 2 to 4

Ingredients:

• 7 ounces spaghetti
• 2 large or 3 small garlic cloves, minced
• 1 1/2 teaspoons of chili pepper flakes
• 1/4 to 1/3 cup of extra-virgin olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon freshly-ground black pepper

Directions:

1. Cook spaghetti according to the directions on the package, until it is al dente.
2. Strain spaghetti and place in a large serving dish.
3. Add minced garlic, chili pepper flakes, olive oil, salt, and pepper, and mix together well.
4. Serve warm or at room temperature.

Recipe source: yumsugar

Crockpot Honey and Parmesan Pork Roast

Crockpot Honey and Parmesan Pork Roast         

Ingredients:

1	(2-3 pound) boneless pork roast
⅔	cup grated Parmesan cheese
½	cup honey
3	Tbsp soy sauce
2	Tbsp dried basil
2	Tbsp minced garlic
2	Tbsp olive oil
½	tsp salt
2	Tbsp cornstarch
¼	cup cold water

Directions:

1. Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°. 
2. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy (I also made mashed potatoes and the gravy was delicious on them.

Recipe source: keyingredient

Super Moist Oven Baked BBQ Chicken

Super Moist Oven Baked BBQ Chicken

Ingredients:

• 4, bone-in Chicken Breast Halves
• 3 tbsp olive oil
• 1 1/2 tsp smoked paprika
• 2 tbsp fresh lemon juice
• 3 cloves garlic, minced
• 1/2-3/4 tsp kosher salt
• pepper to taste
• 1 C favorite prepared BBQ sauce

Directions:

1. Remove skin from chicken breast halves and place in a large ziplock bag.
2. Combine olive oil, smoked paprika, lemon juice, and garlic in a small bowl and pour over chicken.
3. Let chicken marinade for at least an hour, up to 24 in the fridge.
4. Preheat oven to 350 degrees
5. Remove chicken from bag and place on a baking sheet. Season with salt and pepper.
6. Bake for 20 minutes and brush a layer of BBQ sauce on the chicken. Return to the oven and repeat brushing with BBQ sauce every 5 minutes until the chicken is cooked through, about 15 to 20 minutes longer. Chicken is done when it reaches an internal temperature of 165 degrees F when read with a thermometer inserted into the thickest part of the breast.

Recipe source: heatherlikesfood 

Old-Fashioned Pancakes

Old-Fashioned Pancakes

Cook time: 20 minute(s)
Preparation time: 5 minute(s)
Serves: 4

Ingredients:

• 4-1/2 cups all-purpose flour
• 3 tablespoons and 1-1/2 teaspoons baking powder
• 1 tablespoon salt
• 3 tablespoons white sugar
• 1/2 cup and 1 tablespoon butter, melted
• 3 egg
• 3-3/4 cups milk
• cooking spray

Directions:

1. Sift together flour, baking powder, salt, and sugar in a large bowl.
2. Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
3. Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.

Recipe source: allrecipes

Cake Mix Italian Cream Cake

Cake Mix Italian Cream Cake

Cook time: 45 minute(s)
Preparation time: 20 minute(s)
Ready time: 65 minute(s)
Serves: 12

Ingredients:

18 1⁄4 oz box white cake mix

3 1⁄2 oz package instant vanilla pudding

1 1⁄2 cup water

4 egg

1⁄2 cup canola oil

1 cup chopped pecans, or walnuts, etc.

2 cup flaked coconut

3 tbsp butter, softened

6 oz cream cheese, softened

1 tbsp (up to 2) cream

2 1⁄2 cup powdered sugar

1 1⁄2 cup flaked coconut

Directions:

Preheat oven to 350 degrees.

In a large mixer bowl add the cake mix, vanilla pudding, water, eggs and oil.

With electric mixer, beat for 2 minutes at medium speed.

Fold in the chopped nuts and coconut.

Pour the batter into a 9 x 13 inch pan that has been sprayed with non-stick cooking spray or lightly greased and floured.

Bake for 45 minutes or until toothpick inserted off center comes out clean.

Cool completely before frosting.

In a medium sized mixer bowl, blend the butter and cream cheese.

Add the confectioners' sugar and enough cream to make it a smooth spreading consistency.

Frost cake with frosting and sprinkle with coconut.

Recipe source: kitchme

Orange Creamsicle Cake

Orange Creamsicle Cake

Cook time: 10 minute(s)
Preparation time: 5 minute(s)
Serves: 12

Ingredients:

• 1 Pkg Ginger Evans Yellow Cake Mix
• 2 Pk Ginger Evans Orange Gelatin
• 1 Pk Ginger Evans Vanilla Instant Pudding
• 1 Cup 2% Milk
• 2 Coburn Farms Grade A Large Eggs
• 2 Tsp Marcum Imitation Vanilla
• 1 Tub Coburn Farms Whipped Topping
• orange slices for garnish

Directions:

1. Bake the cake as directed in a 9×13″ pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours.
2. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture.

Notes:

For a layered Creamsicle Cake: Make the cake batter as directed, then batter pour evenly into 3 round 9″ cake pans. Bake cakes as directed and let cool. Then, make the orange gelatin as directed on the package — but with this version, you’ll let the gelatin set up instead of pouring it into the cake. We recommend using your round cake pans, or using a 13×17″ jelly roll pan (1″ deep cookie sheet with edges). Once you pour the liquid gelatin mixture into the pans, it will need to be refrigerated for about 4 hours. Meanwhile, make the pudding mixture according to the original recipe. Finally, layer in this order: cake, gelatin pudding mixture. Repeat once more for a 6-layered Creamsicle Cake.

Easy Cookie Brownies

Easy Cookie Brownies

Cook time: 10 minute(s)
Preparation time: 15 minute(s)
Serves: 12

Ingredients:

• 1 roll of chocolate chip cookie dough
• 1 box of brownie mix

Directions:

1. Preheat oven to 350F. Spray a 12 count cup cake pan.
2. Mix brownie mix as directed.
3. Unroll cookie dough
4. Add 1/4 part brownie mix and a piece of cookie dough on top. Should be 3/4th’s full. Bake for 10-15 minutes.

Strawberry Swirl Pound Cake

Strawberry Swirl Pound Cake

Ingredients:

• 3¼ cups sifted cake flour
• ¼ tsp baking soda
• ½ tsp salt
• 1 cup butter, room temperature
• 2½ cups sugar
• 6 large eggs
• 2 tsp of vanilla extract
• 1 cup sour cream
• 2 cups strawberries
• 1 Tbsp brown sugar
• 1-2 cups powdered sugar, sifted

Directions:

1. Preheat the oven to 325 F and prepare two loaf pans with butter and flour.
2. Combine the cake flour, baking soda, and salt. Set aside.
3. In a stand mixer with the paddle attachment, beat the butter and sugar together until light and fluffy.
4. Add the eggs, one at a time, scraping down the sides of the bowl as needed.
5. Add the vanilla and sour cream. Mix until smooth.
6. In two batches, add the flour to the wet mixture, mixing until just incorporated.
7. With a hand blender, puree the strawberries until smooth. Add the brown sugar. Set ¼ cup of the pureed strawberries aside for later.
8. Fill each loaf pan halfway up with cake batter, then pour about ⅓ cup of strawberry puree on top. Pour the rest of the batter on top of the strawberries, and use a butter knife to swirl everything together.
9. Bake for 60 minutes, or until a cake tester comes out clean. Let cool before mixing the remaining strawberry puree with the powdered sugar and pouring over the loaves.

Snickers Brownie Ice Cream Cake

Snickers Brownie Ice Cream Cake

Ingredients:

• 1 box brownie mix, plus ingredients required on box
• 1/4 cup milk
• 8 oz. cream cheese, softened
• 1/2 cup sugar
• 1 1/2 cups peanut butter
• 8 oz. whipped topping, thawed
• 10 oz. chocolate syrup (1/2 of 20 oz. bottle)
• 9 oz. caramel syrup (1/2 of 17 oz jar)
• 1 11.5 oz. bag mini snickers, chopped

Directions:

1. Grease 9x13 glass dish.
2. Make brownie mix according to instructions on back of box. Do not over bake.
3. While brownies are cooling combine milk, cream cheese, sugar and peanut butter together in a mixing bowl. Mix until completely combined. Fold in the whipped topping.
4. Spread 1/2 caramel syrup and 1/2 chocolate syrup over the brownie.
5. Top with peanut butter ice cream mixture.
6. Pour remaining caramel and chocolate syrups over the top, reserving just a bit for a final drizzle.
7. Finish off with chopped snickers and last of syrups.
8. Allow ice cream cake to freeze completely.

Notes:

1. You can certainly add more of the caramel and chocolate syrups if you like!
2. When serving take out just a bit early to make it easier to slice.

Recipe source: Marty's Musings

Cinnamon Roll Crepes

Cinnamon Roll Crepes

Ingredients:

For crepes:

• 3 cups flour
• ½ cup sugar
• 5 eggs
• 4 tablespoons melted butter
• 1 tablespoon oil
• 2 teaspoons vanilla
• 1¼ cups half and half
• 1¼ cups water

For filling:

• 4 ounces cream cheese
• 8 ounces cool whip, thawed
• ½ cup powdered sugar

For cinnamon sauce drizzle:

• 4 tablespoons butter
• ⅔ cup brown sugar
• ½ teaspoon vanilla
• 1 teaspoon cinnamon

Directions:

1. Mix together all ingredients for the crepes and blend well until smooth. Heat a medium-large pan over medium heat and brush with oil. Pour ¼-1/3 cup batter into the pan and immediately tilt and turn pan to coat entire bottom of the pan with the batter. Cook about 45 seconds, then flip and cook another 45 seconds. Brush pan with oil again and repeat process with remaining batter.
2. For the filling, use a hand mixer to mix together cream cheese, cool whip, and powdered sugar.
3. For the drizzle, add butter and brown sugar to a small sauce pan and melt together stirring throughout over small sauce pan. Stir in vanilla and cinnamon and remove from heat.
4. Put about ¼-1/3 cup of filling in the center of a crepe, roll it up tightly, and drizzle with cinnamon sauce. Repeat with remaining crepes.

Recipe source: Creme dela Crumb

Fruit Salsa with Cinnamon Crisps 

Ingredients:

For Cinnamon Crisps:

• 10 flour tortillas (10″)
• Cooking spray
• 1/3 cup sugar
• 1 teaspoon cinnamon

For Fruit Salsa:

• 2 granny smith apples
• 1 lemon
• 2 kiwis
• 1 lb strawberries
• 1/2 lb raspberries
• 1 tablespoon brown sugar
• 3 tablespoons preserves (I used raspberry)

Directions:

For Cinnamon Crisps

1. Preheat oven to 350 degrees. Combine cinnamon & sugar. Set aside.
2. Working with 3 tortillas at a time, spray both sides of of the tortilla and sprinkle each side lightly with cinnamon sugar.
3. Stack 3 tortillas and using a pizza cutter, cut tortillas into 12 wedges. Place on a baking sheet and bake 8-11 minutes or until crisp.

For Fruit Salsa

1. Zest the lemon and set aside. Peel and finely chop apple, squeeze 2 teaspoons lemon juice over apples and mix well to combine.
2. Finely chop strawberries and kiwis. Gently combine all ingredients, the raspberries will break apart a bit but that's what you want. Allow to sit at room temperature at least 15 minutes before serving.

Recipe source: Healthy Recipes

Chocolate Chip Cheesecake

Ingredients:

For the crust
1 1/2 cups graham cracker crumbs (10 crackers: 1 bag)
6 tablespoons unsalted butter, melted

For the filling
32 ounces (4 blocks) low fat cream cheese at room temperature
1 1/2 cups sugar
4 whole extra-large eggs, at room temperature
1/4 cup sour cream, low fat
1 1/2 teaspoons pure vanilla extract
1 cup mini chocolate chips


For the ganache
1/2 cup heavy cream
3/4 cup chocolate chips (milk chocolate or semi sweet)

Directions:

Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers and melted butter in a bowl until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and vanilla. Fold in the chocolate chips. Pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes (DO NOT open the oven door when you lower the temperature. Trust you oven, and KNOW that your cheesecake is not burning after 15 minutes). Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
*Lowering the temperature and letting it cook for a little longer allows it to cook all the way through without browning it or making too many cracks in the top. Turning off the oven and letting the cake sit inside with the door cracked is a great trick to continue cooking it, but it won’t brown or burn.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, heat the heavy cream and chocolate chips in a double boiler over low heat. Once the chocolate has melted and is stirred in, remove the bowl from the heat and let it cool. Allow it too cool to room temperature. It will thicken as it cools. But you will still be able to pour it onto the cheesecake. Carefully pour the ganache into the middle of the cheesecake and spread it to the outside, leaving about 1/4 of an inch space from the edge. Refrigerate until ready to serve.

Recipe source: Fat Girl

Homemade Soft Pretzel Bites

Homemade Soft Pretzel Bites

Yield: A lot! Around 5-6 dozen
Cook Time: 18 minutes

Pretzel bites are fun to make and fun to eat!

Ingredients:

Soft Pretzels:
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast (2 1/4 teaspoons)
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil
3 quarts water
1/2 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt
For the cheese sauce:
½ Tablespoon unsalted butter
½ Tablespoon all-purpose flour
½ cup milk
8 ounces Cheddar cheese, grated

Directions:

For the Pretzels: Combine the 1 1/2 cups water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 degrees F.

Bring the 3 quarts of water to a boil in a small roasting pan over high heat and add the baking soda.

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.

Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce.

To make the cheese sauce:
Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.

*If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar. I don't measure. I just guess until the consistency is right.*

Recipe makes a lot of bites-perfect for sharing!

Recipe source: Two Peas