CROCKPOT SALMON WITH DRY RUB

large piece of salmon

2 tablespoons brown sugar

1 teaspoon paprika

1 teaspoon cumin

1/2 teaspoon crushed garlic

1/2 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon red pepper

aluminum foil

Directions:

In a bowl combine all of the spices with brown sugar. Spread out a large piece of aluminum foil and place the fish on it. Rub the top of the salmon with the spice & sugar mixture (it’s ok to mound up the spice a bit, and it’s fine to only rub the top). Fold the foil over and crimp up the sides to make a contained packet. Put the foil packet into a dry crockpot. Cover with lid and cook on high for 2-3 hours, or on low for 3-5 hours.

ORANGE-GINGER CHICKEN AND VEGGIE

Ingredients:

2 cloves garlic, minced

3 tablespoons reduced-sodium soy sauce

2 tablespoons orange juice

1 tablespoon minced ginger

1 lb. boneless skinless chicken breast, thinly sliced

1 tablespoon olive oil

1 tablespoon water

1/2 onion thinly slices

1 bell pepper (green, yellow or red) thinly sliced

1 cup chopped broccoli

1 tablespoon sesame seeds

2 cups cooked brown rice

Directions:

In a big bowl, whisk together garlic, soy sauce, orange juice & ginger. Add the chicken and toss it around to coat it. Place in frig for 15 minutes or more. Heat your large skillet or wok over medium heat. Put half the oil in the skillet. Throw in onion, peppers, broccoli and water. Stir-fry them until tender, about 5 minutes. Dump them in a new bowl. Add the remainder of the oil to the skillet. Add the chicken, but hold on to the marinade. Cook until done, about 4 minutes while stirring. Add the veggies, marinade and sesame seeds. Stir-fry it all for 2 minutes. Pile everything on rice in a serving dish.

TRIPLE LAYER BROWNIE’S:

Box of brownie mix (make as directed)

7 oz. jar of jet-puffed marshmallow cream

12 oz. bag of chocolate chips

1 cup creamy peanut butter

3 cups rice krispies

Make brownies as directed on package into a 9×13 baking dish. Let cool. Spread a layer of marshmallow creme (warm creme will spread easier, microwave it a few seconds).  Melt a package of chocolate chips (in double broiler on stove), then mix in creamy peanut butter. Remove from heat and stir in rice krispies. Spread on top of cooled brownies. Let stand for a couple hours and cut.

Enjoy!

7 LAYER SALAD

1. cut iceberg lettuce

2. cut green onion

3. cut celery

4. frozen peas

5. mayo

6. shredded cheddar cheese

7. cooked bacon (crumbled)

Directions:

Layer in this order into 9 x 13 baking dish and add salt & pepper. Chill in frig before serving.

Options to add:  chopped green pepper, shredded mozz cheese, ranch dressing.

This is my lemon bar recipe I got from my Aunt Marilyn. My kids love it!

LEMON BARS

Crust:

1 cup butter                                                   2 cups flour

1/2 cup powdered sugar                               dash of salt

Mix & press into 9 x 13 pan and poke crust (see picture) with fork and bake 15 minutes (until edges are turning brown) at 350*.

Filling:

1/4 cup flour                                                   4 beaten eggs

2 cups sugar                                                   6 Tablespoons lemon juice

3 drops of yellow food coloring

Mix & pour into slightly cooled crust and bake 25 minutes (until edges are turning brown) at 350*.

Topping:

Cool and sprinkle with powdered sugar on top. Cut into squares. Enjoy!

Sausage & Cheese Pie

1 can crescent rolls
8 oz. pkg. brown & serve sausage links (10)
2 cups shredded monterey jack cheese
4 eggs, slightly beaten
¾ cup milk
2 Tablespoons chopped green pepper
2 Tablespoons chopped onion
½ teaspoon garlic salt
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon oregano
Preheat oven to 400*. Separate crescent dough and shape into greased deep dish baker to form crust. (Go up sides ½ inch) Seal perforations. Slice sausages and arrange over crust; sprinkle with cheese. Combine remaining ingredients; pour over cheese. Bake 25-30 minutes until golden brown. Serves 5.
Double recipe and use a 9×13 baking dish. Serves 10.