Thursday, January 29, 2009

Salmon Cakes

I love the bags of frozen salmon at Costco, but it seems like the last couple pieces of fish just don't taste as great as the first after hanging out in the freezer for awhile. So I like to make salmon cakes out of the last couple of pieces. I tried a new recipe tonight and it was really good. I found it on the food network. It looks like it's from a viewer and not from one of the chefs. The salad vinagarette in the recipe is really good. I just made a regular salad and put in on it. Then I made this tartar sauce from because Matt loves tartar sauce with fish.

Salmon Cakes Over a Mixed Green Salad

Prep Time:
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Cook Time:
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1 1/2 cups poached salmon, flaked
1 scallion , thinly sliced
2 tablespoons finely chopped parsley
1 tablespoon Dijon mustard
3 tablespoons mayonnaise
2 cups fresh bread crumbs
salt and pepper
3 tablespoons vegetable oil

In a large bowl stir together the salmon, scallion, and parsley. In a separate bowl combine the mustard and mayonnaise and season with salt & pepper. Add the mayonnaise mixture to the salmon mixture and gently stir together. Add to up to 1/2 cup of the breadcrumbs to help bind everything together. Shape into 4-6 cakes, depending on desired size, and chill for 1 hour. Dip cakes into remaining bread crumbs. Heat oil in non-stick skillet and cook cakes on each side until golden brown. Serve over mixed greens with lemon vinaigrette.


4 tablespoons lemon juice
1 teaspoon honey
1 clove garlic, peeled and smashed
2 tablespoons Dijon mustard
1/2 cup olive oil
salt & pepper

Combine all ingredients in a small jar, cover and shake until well combined

Tartar sauce
1 quart mayonnaise
1/4 cup lemon juice
1 cup diced onion
1 cup finely chopped dill pickle
1. In a stainless steel or glass mixing bowl, combine the mayonnaise, lemon juice, onion, and dill pickle. Mix thoroughly. Transfer to a glass or plastic container with a tight lid and refrigerate.

Wednesday, January 21, 2009

Black-bottom carrot cupcakes!

So yesterday I had a bunch of carrots I needed to
use. So instead of something healthy, I had an idea
of trying to make black bottom cupcakes, but
instead of making them with chocolate I thought
I would try carrot cake cupcakes with the cream
cheese baked in and a little fresh cream cheese
frosting on the outside. They turned out super super
super delicious! Matt said they're his 3rd favorite
cupcake ever! (I of course asked what his first and
second favorite are and being the sweet husband
that he is said, I can't think of any right now, but
I'm sure they're one's you made me.)
I left the
pecans out of the recipe. This carrot cake recipe
in general is really good.

Carrot Cake III

recipe image
Rated: rating
Submitted By: Tammy Elliott
Photo By: Allrecipes
Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 2 Hours
Servings: 18
"I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out."
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Cream Cheese Filling

8 oz cream cheese, softened

1 egg

1/3 c sugar

1/8 t salt


4 oz cream cheese

½ c butter

1 c powdered sugar

(Cream cheese & butter together, add sugar and beat until fluffy & light)

1. Preheat oven to 350

2. Mix cupcakes according above carrot cake directions. It should make 24 cupcakes.

3. Fill 24 paper lined cupcake pan with cupcake mixture. Fill each one about 3/4 full.

4. Beat cream cheese. Then add egg, sugar and salt and mix until creamy.

5. Put 2 t of cream cheese mixture over cupcake batter.

6. Bake for about 20-22 mins or until done (test side of cupcake with a fork).

7. Chill until completely cooled.

8. Top with frosting (since there is already cream cheese in the cupcake you don’t need much)

Sunday, January 18, 2009

Crockpot Beef Stroganoff

I saw this recipe recently, but I can't remember where! It's beef stroganoff in the crockpot. It's SO easy & delicious!! It says you can put it over rice or pasta. I usually like stroganoff on pasta, but I think this would be better over rice.

The Ultimate Beef Stroganoff

Put in crock pot:
2-3 pounds stew meat
1 tsp. salt
dash of pepper
1 onion, sliced

Mix in a bowl and pour over meat:
¼ tsp. garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth or stock (made up from cubes or granules)
1 tablespoon ketchup

Cook in crock pot on low for 7-8 hours or high for 4-5 hours. When cooked make a simple roux by whisking 1/3 cup flour with enough apple juice (about 5-6 tablespoons) to make a thick but still pourable flour mixture. Whisk the roux into the crock pot and add 4 ounces sliced mushrooms.
Cook on high for 15-30 minutes. Then stir in ½ cup sour cream. Serve over pasta, rice or baked potatoes

Friday, January 16, 2009

Bishopric Dinner

My Bishop asked my friend Heather and I to make food for a stake bishopric meeting they were having last night. We had a lot of fun! I included some of the recipes here. Some of the others I will have to get from Heather.

Aunt Kim's mini cheesecakes

1 lb cream cheese (2 pkgs)
1 c sugar
1 t vanilla
1 t flour
2 eggs
24 vanilla wafers
cupcake tins
cherry pie filling (you can use whatever filling you like, blueberry tastes really good!)
Cream all of the ingredients together. Line 24 muffin cups. Put one vanilla wafer in each cup. Pour 2-3 T of the mixture into each cup (distribute evenly). Bake the cakes approx. 15 mins. Cool, then refrigerate the cakes for 2 hours. Top with chilled pie filling.

Chicken Salad

1 rotiserie chicken
8 slices of bacon, cooked & diced
1/2 c diced celery
3 stalks green onion, chopped
1/2 c grape tomatoes quartered
1/2 c chopped pecans
1 c mayo
salt & pepper to taste
1 t paprika

Shred the chicken & combine everything else together.

Peanut Butter Truffles/buckeyes modified

This is one of Matt's favorite things. I just took a recipe for buckeyes and modified it.

1/2 c butter, melted
1 1/2 c peanut butter
4 c powdered sugar

Combine all the ingredients. (I use my hands) Roll the mixture into 1/2 T balls. Refrigerate them for about an hour. Coat them with melted chocolate almond bark and let them set on parchment paper.

Schoen Family Spinach Dip

2 packages, 8 oz cream cheese
1 c mayo
1 10 oz package of frozen chopped spinach, thawed & drained
1 c shredded cheddar cheese
1 8 oz can water chestnuts (minced)
5 strips of bacon, cooked & crumbled
1 green onion chopped
2 t dill
1 garlic clove, minced
1/2 t salt
1/8 t pepper
1 unsliced round loaf sourdough bread

In mixing bowl, beat cream cheese and mayo. Stir in the next nine ingredients. Cut at 1 1/2 inch slice off the top of the bread; set aside. Carefully hollow out the bottom of the bread leaving a 1/2 inch shell. Fill the shell with the spinach mixture. Replace top. Wrap in heavy duty tin foil and place on baking sheet. Bake at 375 for 1 - 1/1/2 hours or until the dip is heated through.

Tuesday, January 13, 2009

Salmon Bake with Pecan Crunch Coating

This is my favorite favorite recipe for salmon. It's a recipe I found a long time ago on I forgot to take an after picture, so here's one of Madeline helping me make it.

Alaska Salmon Bake with Pecan Crunch Coating
recipe image
Rated: rating
Submitted By: Chris
Photo By: EMU3
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
Servings: 6
"Baked salmon makes an excellent Christmas main course!"
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
6 lemon wedges
1. Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
2. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
3. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

Thursday, January 8, 2009

Cranberry Salsa

My sister-in-law Laura shared this recipe with me for Thanksgiving, but halfway through Thanksgiving dinner I realized I forgot to make it! So instead I made it the next week for cooking club. It's so so good. It's really easy, unique and beautiful. I served it with crackers. Laura said they also serve it with Laughing Cow cheese sometimes. Thanks Laura!

Cranberry Salsa

1 (12 oz.) pkg. Ocean Spray Fresh or frozen cranberries

¾ c. sugar

1 medium jalapeno, cut in quarters

1 green onion, cut in quarters

1 tsp. dried cilantro

¼ tsp. cumin

Put all ingredients in food processor. Process until mixture is coarsely chopped. (Or chop with knife or chopper). Store in refrigerator overnight to let ingredients blend. Makes about 3 cups.

Great holiday salsa served with crackers and Laughing Cow cheese. Use as condiment with beef, pork, or poultry.

Melinda's Chicken

This has been a family favorite for a long time. It's really easy to put together and a real crowd pleaser.

Melinda Chicken

1 lb sausage browned
8 chicken breasts
8 pieces of ham
8 pieces of provolone
1-2 jars of your favorite pasta sauce

Put the chicken in a single layer in a 9 x 13 pan. Put a piece of ham on each piece of chicken. Put a piece of cheese on each piece of ham. Sprinkle sausage all over. Pour sauce to cover chicken. Bake at 350 for about 45 mins or until chicken is cooked through. I like to serve with pasta, salad & bread.

Junior League Salad de Maison

My friend Chelsea made this salad for book/cook club a few months ago. The moment I tasted it I thought oh my I must find the person who made this immediately and beg for the recipe. It's such a unique amazing combination. With bacon and cheese can you really go wrong??

Junior League Salad de Maison

juice of 1 lemon
2 cloves of garlic, crushed
1 t. salt
½ t. pepper
¾ c. vegetable oil
¼ lb. bacon, diced
2 heads romaine lettuce, torn small
2 c. cherry tomatoes, halved (optional)
1 c. grated swiss cheese
2/3 c. slivered almonds, toasted
1/3 c. grated parmesan

Make dressing by combining lemon juice, garlic, salt and pepper. Beating continuously with a fork, slowly add the vegetable oil in a stream. Let stand 3 hours. Sautee diced bacon until crisp. Drain on paper towels. In a salad bowl, combine lettuce, tomatoes, swiss cheese, almonds and bacon. Toss with dressing, parmesan, salt and papper to taste. Makes 8 servings.

Sweet Potato Souffle

It's a family tradition in my family to have this on Thanksgiving. I promise if you try it it will become a family tradition of yours too. It's awesome! My Neenie started the tradition for me (It was a recipe from her mother-in-law, Martha Smallwood). Since my Neenie passed away it's an especially special tradition for me.

Sweet Potato Souffle (Martha Smallwood)
2 c mashed sweet potatoes (canned can be used, but fresh is way better)
1/2 stick butter or margarine
2 eggs
1 c evaporated milk
1 c sugar
1 t cinnamon
1 t vanilla
dash nutmeg

Melt butter or margarine. Add sugar, milk & mix. Add other ingredients.

Top with the following:
1 c corn flakes
1/2 c pecans (optional)
1/2 c brown sugar
1/2 stick butter or margarine
Mix together & put on top of potato mixture.

Bake for 20-30 mins at 400. Fork inserted should come out clean when done.

Aunt Mary's unbeatable queso

We were visiting some close family friends a few years ago & she made this queso. It's been a favorite since then. It's extremely unhealthy, but delicious. Matt's family has a tradition of having snack foods on Thanksgiving before the big feast, so I made this then.

Mary's unbeatable queso

1/2 c butter
1 small onion diced
1 can of Rotel
1 block of Velveta

Saute the onions in the butter until completely softened. Put the velveta and rotel in a microwave safe bowl. Pour the butter and onions over the cheese. Cook in the microwave in 2-3 minute incriments until completely melted. (This past time it was a little too thick, so I added some milk to thin it out & it was great.)

Sinful Oatmeal Cookies

My great friend Tracy brought these cookies into my life & I will forever be grateful! They're seriously the best oatmeal cookies I've EVER had.

Sinful Oatmeal Cookies

1 c butter softened
1 c brown sugar
1/3 c sugar
2 eggs
1 1/2 t vanilla
1 t baking soda
1 1/2 c flour
2 1/2 c quick - cooking oats
1 10 oz package cinnamon chips
1 c raisins or craisins (we used craisins)
1/2 c walnuts, toasted & chopped
1/2 c sliced almonds, toasted & chopped
1/2 c pecans, toasted & chopped

Preheat oven to 350
Cream butter and sugars. Add eggs and vanilla & mix well. Combine soda with flour and mix into butter mixture. Stir in oatmeal, chips, craisins & toasted nuts. Drop by heaping tablespoons onto baking sheets. Bake for 10 - 12 mins.