Secret Recipe Salmon from a real eskimo!

umm...even if you don't like salmon--you will love this...it is overly fantastic!!!!

you need salmon and the ingredients in the sauces below...

Make 2 sauces:

Sauce 1:
3/4 cup of Terriaki
1 tbls veg. oil
3/4 tbls lemon juice
1/2 teaspoon chopped garlic

Sauce 2:
1/4 pound of butter (sounds good for you, I know)
3/4 tablespoons of chopped garlic
1/4 teaspoon of dill
1/8 teaspoon of taragon
1/2 tablespoon of lemon juice

Grilling Steps:
-Oil the Grill
-cook skin side down
-Baste with Sauce #1 & then #2 (use all of 2)
-Grill until the Skin is a little Burnt
-Flip over and remove the skin
-Baste w/sauce #1
-Cook until grill marks appear

Fantasticness for your mouth!!!

Crockpot Chicken Lasagna

I can't remember if I posted this before or not, but here it is anyway!

I got this recipe from my Katherine Patrick who I *think* got it from Southern Living's Quick & Easy Weeknight Cookbook.

2 cans cream of chicken soup
1 (10 oz.) pkg frozen chopped spinach, thawed, drained and squeezed dry
1 (9 oz.) pkg frozen diced cooked chicken (or 2 cooked chicken breasts, chopped--rotisserie chicken works great too)
1 cup milk
1/2 cup shredded parmesan cheese
1/3 cup chopped onion
9 uncooked lasagna noodles
2 cups shredded mozzarella

Combine first 7 ingredients (everything but noodles and mozzarella) in large bowl. Place 3 uncooked noodles in crockpot coakted with cooking spray, breaking noodles in half. Spread 1/2 of the mixtrue over it, sprinkle with 2/3 cup mozzarella. Layer 3 more nooldes, mix and cheese two more times. Top with cheese. Cover and cook on high 1 hour, reduce to low and cook 4 hours, or until pasta is done. Watch it closely, sometimes mine will start to get overdone.

**It is VERY important to get as much moisture out of the spinach as possible or else the dish has a bitter taste. After draining it, I squeeze it in a bunch of paper towels and it does the trick.

Corrie's Delicious Chocolate Chip Cake

1 box yellow cake mix
1 box vanilla instant pudding (I used small)
1 box chocolate instant pudding (small)
4 eggs
1/2 c oil
1 1/2 c water
6 oz pkg. mini chocolate chips (I couldn't find mini,
and used regular size just fine)

Mix all ingredients together, pour in tube (or bundt)
pan. Bake at 350 for one hour or until done. (Recipe
says: "This cake is very moist and doesn't need a
glaze." Jacob likes glazes, so I went ahead and put a
powdered sugar one---powdered sugar and milk.)

She made this for us a few weeks ago and it was SO moist and good!

Summer Cake from Vanessa

2 yellow cake mixes (you can use one, it will just be thinner)

2 regular size boxes of jello (the original recipe said to use lime & lemon flavors--but i just pick other flavors that i like).

1 lg. tub of cool whip (it's ok to use the lowfat kind)

2 round cake tins

make the cake mix & separate the mix in half (you can go ahead and put it in the tins)..then, add a flavor of jello powder to each, stir till mixed. Bake and ice with the cool whip! it's so fun and easy--you have 2 cake flavors with fluffy cool whip--it looks pretty too!

Niki's Poppycock from Christine

3 quarts butter popcorn (you can buy a big bag at HEB)
1/2 cup pecans, chopped
2/3 slivered almonds
1 1/3 cups sugar
2 sticks magarine
1/2 cup Karo syrup

Place popcorn in a large container (like a big roasting pan).
Sprinkle pecans and almonds on top. Melt margarine and add sugar and
Karo syrup. Cook for about 10-12 minutes. Mixture will turn a light
caramel color. Remove from heat and add 1 tsp vanilla. Pour over
mixture and stir. Then pour mixture over wax paper to cool.

Perfect Grilled Chicken from Christine

4 boneless, skinless chicken breasts
1/3 cup Caesar dressing
1/4 cup BBQ sauce

Use a mallet to flatten the chicken to about 1/4-1/2 inch thick. Pour
dressing into a large plastic bag and place the chicken in it. Seal
and refrigerate for 30 minutes to an hour to marinate. Preheat the
grill to medium heat and after enough marinating time, grill the
chicken 6-8 minutes on each side or until cooked through. Brush with
BBQ sauce during the last few minutes of grilling time. Yummy!

Summer Chicken from Rachel

chicken breasts
salt & pepper
lemon
tomato
avacado
mozzarella cheese
Take however many chicken breasts you want to eat and shake them with a little salt and pepper. Place in lightly greased baking dish. Squeeze some fresh lemon over them (I used about 1/2 a lemon for 3 chicken breasts). Slice tomatoes (I used fresh romas from our garden, mmmm) and place on top of chicken. Place avacado slices on top of tomatoes and COVER in mozzarella. Be generous. I didn't measure so I have no idea how much I used. Bake in 350 degree oven for about 25 minutes, or until chicken is done. This was a really good dish, if you like avacado. Thomas isn't the biggest avacado fan, and he had seconds!

Rachel's Easy BBQ Chicken

Put some chicken breasts in the crockpot. Cover with about 3/4+ bottle of your favorite BBQ sauce. Cook on low for about 6 hours or until the chicken is really tender. Shred up the chicken and stir it with some sauce. I served this on some homemade buns and it was DELISH!

Meat Loaf Brasciole from Laura

Meat Loaf Brasciole (Roll-Ups)
From "Cooking 'Round the Clock" by Rachel Ray

1 lb - 1 1/2 lbs meat loaf mix (ground beef, pork, and veal - available at the butcher's counter - I just used ground beef)
Salt & Ground Black Pepper
1/2 cup Italian bread crumbs
1 egg
2 cloves garlic, minced
1/2 small white onion, finely chopped
2 tablespoons golden raisins, chopped (I actually used whole dark raisins)
3 tablespoons pine nuts, chopped (I didn't have these, so I used
chopped/crushed walnuts - I'm realizing I basically altered the WHOLE recipe)
3 tablespoons grated Parmigiano Reggiano or Romano Cheese (I added more b/c I LOVE cheese)
2 tablespoons chopped fresh flat-leaf parsley (I just dumped in some dried Parsley)
1 cup arugula or baby spinach
6 slices prosciutto di Parma (I omitted for budget's sake)
6 slices provolone cheese

Preheat oven to 450 degrees.

Mix meat, salt, pepper, bread crumbs, egg, garlic, onions, raisins, pine nuts, Parmigiano, and parsley as if you were making meat loaf. Flatten meat out on a cookie sheet into a thin layer, 1/2-inch thick, 12-inches long by 6- to 8- inches wide. Cover meat with arugula or spinach, prosciutto, and provolone. Roll the meat up into a large log, working across the shorter side so that you have a 12-inch-long log.

Roast 20 minutes. Cut into 1-inch slices and serve.

Yield: 4 servings (3 - 1 inch portions per servings)

Chicken Enchiladas from Erin

Ingredients:
6 –8 chicken breasts, boiled and shredded
Salsa verde (I use 4 of the small cans)
1 red pepper diced
1 yellow pepper diced
1 onion diced
1 can of sliced black olives
1 bunch of fresh cilantro
Fresh garlic to taste
3 cups Monterey jack cheese
3 cups cheddar cheese
2 pkgs fajita size flour tortillas
Pint of whipping cream or half and half
1 bunch of green onions

Directions:

Sauté the peppers, cilantro, onion and garlic. Combine in a large bowl with the shredded chicken, salsa verde, olives, and ½ of the cheeses. Pour the cream
into a bowl and dip the tortillas into the cream so that they are covered on both sides. Then put about 2 TBS of the chicken mixture in the tortilla and roll it up. When your pan is full, sprinkle remaining cream over the enchiladas, followed by the remaining cheese and green onions. Bake at 350 for
30 – 40 minutes.

You can make them ahead and keep them in the refrigerator overnight, too.

This recipe should make 2 large pans or 3 small pans.

Fancy Vanessa Chicken

Chicken cheese rolls....easy and it looks and tastes like you did a lot

3 lg chicken breasts

8 oz cream cheese (much better if you use regular--i know, right)

Chives

6 slices of bacon

pound chicken breasts to 1/3 inch thickness. Whip the cream cheese w/chives (you can really use as many chives as you want) Spread chicken each with some cream cheese mixture...don't be afraid...you want it to be oozzy. Curl the ends up or fold over ends. wrap a slice or two of bacon around each roll. Place seam down in a shallow baking pan sprayed with Pam. Bake on top rack of 400 degrees oven for 40 mintues or until chicken is tender and juices run clear when meat is pierced. Broil for about 5 mintures until bacon is crisp and golden.

ok...anyone else agree that we are chickening our husbands to death? ask my mother in law and she will tell you that sooo much chicken decreeses sperm count. I'm serious.

Catfish from Elizabeth

Cajun Blackened Catfish ( or really any fish you like)

2 Tablespoons sweet paprika

4 teaspoons black pepper

1 Tbsp salt

1tsp dried thyme

1/4 tsp cayenne pepper

6 skinless catfish filets

3 Tbsp olive oil

3 Tbsp butter

In a small bowl mix together the paprika, black pepper, salt, thyme and cayenne.

Sprinkle the seasoning over both sides of each fillet (about 2 tsp per 1/2 pound) and rub in.

In a large cast-iron skillet over medium high heat, warm the oil and melt the butter.

Place the fillets in the skillet, cover, and cook for about 5 minutes on each side, or until the fish is flaky and browned on the outside.

Tastes great served over rice. It took my fish a little longer to cook. Just keep checking with a fork to see if it flakes.

Southern Pecan Crusted Chicken from Erin

Southern Pecan Crusted Chicken (serves 4)

4 boneless, skinless chicken breast halves
1/3 cup of buttermilk
1 egg
1 cup chicken stuffing mix
1/2 cup chopped pecans
3 tablespoons of olive oil

1. Place chicken in large resealable freezer bag- seal. Flatten chicken to 1/2 inch
using a meat mallet or a rolling pin,
2. In a small bowl combine buttermilk and egg, stir well. Add mixture to chicken,
let stand at least 10 minutes.
3. In shallow dish combine stuffing mix and pecans. Remove chicken from bag;
discard remaining buttermilk mixture. Dip chicken into stuffing mixture, coating
evenly, pressing down slightly.
4. Heat oil in large nonstick skillet over medium heat until hot; add chicken.
Cook chicken 7 to 8 minutes or until golden brown and no longer pink, turning once,
covering during last 2 minutes of cooking time.

Vanessa's Chicken Parmesan

YUM
1 jar Classico Spaghetti sauce with Olives and Mushrooms
Italian Bread Crumbs
Boneless Chicken Breasts (I used Chicken Tenders)
Egg
Olive oil
Mozzarella Cheese – grated
Spaghetti noodles – Any thin noodles will do –cook according to instructions on bag.

Heat the spaghetti sauce in a sauce pan. (set aside). Pound the chicken breasts with a meat tenderizer hammer. (Make sure you put plastic wrap on bottom and top of chicken before pounding, or you will have chicken juice squirted all over the kitchen!)
Whip the egg in a bowl. Pour some bread crumbs on a flat plate. Dip the pounded chicken breasts first in the egg, then coat with the bread crumbs. Heat some Olive Oil in a fry pan. (You don't need a lot, just to almost barely cover the bottom of the pan.) Fry the breaded chicken breasts in the oil until brown on each side. I cover the pan for some of the time so the chicken breasts cook thoroughly inside. When chicken is fully cooked, (I cut the chicken in the middle and make sure there is no pink meat!) place chicken in a Pam sprayed baking dish. Cover the chicken with grated mozzarella cheese and bake until cheese is melted. Serve chicken on a dinner plate, spaghetti noodles on the side; cover both with heated spaghetti sauce.
NOTE: I did not put amounts. The jar of sauce would be enough for about 6 chicken breasts. If you just want to make for 2 people, use half the jar. Make sure you plan to use the other half of the jar within a week. This is so good; you will want to have it again soon.

Christine's Cinnamon Sticks

Ingredients:
1 (8oz) pkg cream cheese, softened
1/2 cup sugar
1 egg yolk
1/2 tsp lemon juice
1 loaf very thin white bread
1 stick melted butter
cinnamon sugar

Instructions:
Mix first 4 ingredients together and set aside. Cut off crust on bread slices and flatten slices with a rolling pin. Spread cream cheese mixture on bread
slices and roll up. Drip rolled slices into melted butter, then roll in cinnamon sugar. Place rolled slices on cookie sheet and bake at 350 for 8-10 minutes.

Sour Cream Pound Cake from Elizabeth

Cream:

2 sticks of butter

3 cups of sugar

Add:

6 eggs one at a time

1 8oz carton of sour cream

1 tbs of vanilla

Add mixture a little at a time to above:

3 cups of sifted flour

1/4 tsp soda

Grease cake pan with Pam and flour

Cook at 325 for 80min or until done

Chicken & Dumplings from Cami

Joreta's Chicken and Dumplings

Boil 4-6 chicken breasts in salted water until done. Skin and debone
chicken and cut or tear into chunks.

Mix together:
5 cups flour
1/2 Tablespoon salt

Add 1 3/4 cups (+/-) cooled chicken broth to flour mixture. Mix dough
together until easy to handle and no longer sticky. Add extra broth or
flour, if necessary. Roll dough out very thin on floured pastry board (foil
or countertop works well also). Cover dough with a cup towel and let sit
for at least a couple of hours until dough feels dry. May leave out all day
or overnight. Cut dough into bite sized squares with pizza cutter.

Drop dumplings one at a time into boiling chicken broth making sure broth
continues at a full boil. Continue to boil for approximately 20-25 minutes
after adding all dumplings to broth. Broth will begin to slightly thicken.
Add chicken to dumplings. Salt and pepper to taste (use quite a bit of
pepper). Add 1-2 cups (+/-) milk to dumplings (whole milk is best for
thicker juice) and bring just to boiling. Turn heat off, cover, and let sit
for at least 30 minutes before serving.

Erin's Magic Bars

1/2 unsalted butter
1 1/2 cups graham-cracker crumbs (you don't have to worry about chopping them
perfectly fine, and few chunks won't hurt)
1 cup chocolate chips (I use milk-chocolate)
1 cup butterscotch chips
1/2 cup of shredded coconut

Put butter into 9 x 13 " tray and place in oven. Preheat to 350. The butter
will melt while the oven preheats. Remove the pan from the oven and sprinkle
graham cracker crumbs over the melted butter. Pour sweetened condensed milk
evenly over crumbs. Sprink chips and coconut. Press down carefully with
spatula. Bake for 20 minutes to until goldenn brown around the edges. Cool
about 1 hour.
These are so yummy, I had to make 2 batches!

Also, if you are looking for a great fudge recipe, I use the one on the back of
the Marshmallow creme jar- I use milk chocolate chips instead of the semi-sweet
bar though and add chopped pecans.

Christine's Cinnamon Candy

Cinnamon Candy (perfect for Christmas gifts)

3 3/4 cups sugar

1 1/2 cup corn syrup

1 cup water

2 drams (1/4 oz) Lorann cinnamon flavored oil

Red food coloring

Powdered sugar

Mix first 3 ingredients in large saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temp reaches 310 degrees farenheit or until drops of syrup form hard brittle threads in cold water. Remove from heat. After boiling has ceased, stir in flavoring and coloring. Pour onto cookie sheet that has powdered sugar spread on it. Cool completely. Break into pieces. Store in airtight containter. (You can cut candy with scissors into strips while candy is firm but not hardened and then break strips into pieces)

Company Chicken from Christine

Company Chicken

8 breasts of chicken

2 cans of cream of mushroom soup

1/2 cup of sour cream (or a small container of sour cream)

Bacon

Salt and pepper to taste

Shredded mozzarella cheese

Wrap each breast in bacon and put in baking dish. Combine soup and sour cream and pour over chicken. Bake at 300 for 2 hours. Sprinkle with cheese and bake another 5 minutes. It's fast and it's easy and it's really good!!

Elizabeth's Cinnamon Bread

Cinnamon Bread:

1 1/2 Cup sugar, divided

1 tbsp cinnamon

2 cup all-purpose flour

1tsp baking soda

1/2 tsp salt

1 cup buttermilk

1 egg

1/3 cup oil

1 tsp vanilla

Glaze:

1/4 cup confectioner's sugar

1 1/2 -2 tsp milk

Preheat oven to 350. Combine 1/2 sugar and cinnamon; set aside. Combine flour, baking soda, salt, and remaining sugar. Combine buttermilk, egg, and oil; stir into dry ingredients. Grease the bottom only of a 9x5x3 loaf pan. Pour half of batter into pan; Sprinkle with 1/2 of cinnamon sugar mixture. Spread remaining batter and then the second half of the cinnamon mixture. Swirl knife through batter. Bake at 350 for 45-55 minutes. Cool pan10 minutes before drizzling with glaze.

This is it!

Ladies,
I knew there would be an easier way to do this whole recipe club thing, and here it is! Since most of you already have a blogger account, I figured we could add our favorite recipes here to share. They would all be in one place and we could post and find them easier than the email system we had. I hope you like it!

Feel free to add your favorite recipes as you find them. I will try and archive some of our older ones, however, I didn't save them all, so if you want your's added, add it. Bon appetit!