Buttermilk Vanilla Syrup

I just had some of the most delicious syrup I think I've ever had! When I heard the name, I thought "Ugh, that sounds disgusting! There is no way I'm eating that!" I was TOTALLY wrong!! It's fantastic! So try something new on your french toast, pancakes, waffles, whatever you like!

Buttermilk Vanilla Syrup

1 cup sugar

½ stick butter

1 tsp. Vanilla

½ cup buttermilk

½ tsp. baking soda

Heat sugar, milk and butter, bring to a boil and boil for one minute. Remove from heat, add vanilla and baking soda. Stir well. Mixture will become very foamy.

Salmon with Creamy Dill Sauce

I decided this week that Brian needs to enter the world of fish. He HATES fish (but likes shrimp, shark, crab and calamari. Go figure). I decided to make my Mom's recipe and I love it!! It's super easy and delicious!! I did follow her method and omit the lemon-pepper and onion salt. I also seasoned the fish with kosher salt and cracked pepper. It's great! Oh yeah, Brian left "early" for the Daddy-Daughter Dance, so he missed out (although not according to him).

Salmon with Creamy Dill Sauce

1 salmon fillet (about 2 pounds)

1 to 1½ tsp. lemon-pepper

1 tsp. onion salt

1 small onion, sliced and separated into rings

6 lemon slices

½ cup butter

Dill Sauce:

1/3 cup sour cream

1/3 cup mayonnaise

1 Tbs. finely chopped onion

1 tsp. lemon juice

1 tsp. prepared horseradish

¾ tsp. dill weed

¼ tsp. garlic salt

Pepper to taste

Directions: Line a 15x10x1-inch baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. I sometimes just season it with sea salt and pepper instead of the lemon-pepper and onion salt (since it’s already topped with onion and lemon slices). Top with onion and lemon slices. Dot with butter. Fold foil around salmon; seal tightly. Bake at 350 degrees for 20-25 minutes. Open foil. Broil 4-6 inches from the heat for 8-12 minutes or until the fish flakes easily with a fork.

Combine the sauce ingredients until smooth. Serve with salmon.

Bacon-Wrapped Water Chestnuts

Now I've seen these appetizers before, but never had the guts to try them...until a meeting I had to go to. I always thought it was some sort of scallop wrapped in the bacon. These are sweet, tangy, salty (in a good way) and just plain good. My friend made them and this is her recipe, next time I make them I'll put in a picture:

Connie’s Bacon-Wrapped Water Chestnuts

3 cans whole water chestnuts

1¼ pkg. bacon

1 small bottle soy sauce

½ cup ketchup

½ cup brown sugar

Soak chestnuts in soy sauce for 1 hour. Wrap chestnuts in bacon pieces. Bake at 360 for 45 min. Pour off fat. Mix ketchup and b. sugar, bring to boil. Pour over chestnuts. Bake until bubbly.

If you try them, let me know what you think.

Lentil Soup

Please don't be scared by the use of Lentils in the title. My husband hates them. I'd never had them (until I tried this soup) and no one but my 2 year old would even come near them. Having said that, I didn't think they were half bad, in fact, I kind of liked them BUT if you're not a lentil fan, use barley. I promise, you won't be disappointed. So here it is. Use lentils. Use Barley. Use macaroni noodles for all I care, just try it. It's really that good!

2 quarts water
1 cup lentils, rinsed
6 oz tomato paste
1 small medium onion, finely diced
3-4 stalks celery, finely diced
4-5 medium carrots, finely grated
2 tsp salt (I would add more to taste when finished)
1 tsp bouillon
2 cloves garlic
2 layered shakes of pepper
1 tablespoon olive oil

Put everything in a large pot and bring to a boil. Reduce heat and simmer for at least one hour. Doubling the recipe requires a lot longer cooking time.

Brenda's Snobby S'Mores

I got this idea from a friend, and they are pretty good.

A nice warm fire or the flame from your gas range, whatever
Graham crakers
Marshmallows
Caramel filled chocolate bars


Mmmm.

Cinnamon Sugared Pecans

This is one of my FAVORITE things to eat! I usually make them at the holidays, but I've been known to make them in the middle of the summer as well. The recipe is from an old family friend. You have to follow the recipe closely, except for the baking part. If you need to bake them a little longer, do. The butter needs to be absorbed and they should be crispy. I made them last night and had to leave them in for an extra 5 minutes.

Cinnamon Sugared Pecans

Tammy Sanders

1 stick butter (melted)

2 large egg whites

1/4 teas. salt

3/4 C. sugar

1 & 1/2 teas. cinnamon

1 lb. pecan halves (1 lb. is about 4 C., but I usually use 5-6 C.--matter of preference)

Pour butter over large cookie sheet and spread evenly. Beat egg whites & salt till FOAMY. Gradually add sugar and cinnamon, beating only till blended. **DO NOT OVER BEAT**

Mixture should be runny. Add pecan halves to mixture, stir to coat and spread onto buttered pan.

Bake at 325 degrees till pecans are crisp and butter is absorbed, turning pecans with a spatula every 10 minutes, for 30 minutes.

Pour onto tin foil to cool. Store at room temperature in an airtight container after pecans are cooled. Note: You can use any nut of your choice.

Orange Rolls

I've never made homemade orange rolls before...that could be why I've never liked them. This year I couldn't afford to buy orange rolls (I know they are like $1.64 or something, but I'm trying to save money, so if I can make it at home, then I do), so I tried out a new recipe. It seems a little involved, but no more so than making cinnamon rolls. I found this recipe on a blog called getoffyourbuttandbake.blogspot.com

Orange Rolls-

1 cup milk (scald & cool until lukewarm)

3 TBSP Butter

1 Cup flour

3 eggs beaten

1/2 Cup sugar

1 TBSP Yeast

Beat the above mixture together

Then add:

3 cups flour

1 tsp. salt

Mix together well, kneading slightly. Form a nice ball of dough, that is soft,but doesn't stick to your fingers. Add additional flour if needed. Grease a large bowl with butter, place dough in bowl, and cover with tight lid.

Rise dough until doubled in size.

Tip: Place 2 large clean bath towels inside your dryer.Turn your dryer on, and heat those towels, until they are very warm. Open dryer, and nest your bowl of dough in the warm towels. Close your dryer door.........DO NOT TURN ON YOUR DRYER!!!!

The dough will raise in no time at all. Trust me it works wonders.

GLAZE:

6 TBSP melted butter

1/2 C. Sugar

Grated rind of 1 orange

FROSTING:

1 bag of powdered sugar

All the freshly squeezed juice from your orange

2 TBSP Vanilla

1 cube softened butter

Enough milk to make frosting the right consistency

Mix together until fluffy with your hand mixer.

Cut frosting ingredients in half if you are not doubling recipe.

When the dough has doubled in size, you are ready to roll!

Sprinkle a generous amount of flour across your counter.

Roll out dough, in an oblong shape, about 1/2 to 3/4 " thick. Spread dough with glaze mixture. Sprinkle with a little cinnamon. Roll up your dough into a long log and pinch and seal the edges. Cut 1" slices with a long piece of sewing thread or floss.

Put in sheet pans. Rise again.....until double. Bake at 350 degrees for 10-12 minutes or until golden brown. Frost while they are warm.

I don't know why it posted like this, but enjoy anyway. And MERRY CHRISTMAS!!

Connie's Chicken and Pasta Salad

This stuff is fantastic! I LOVE it! Maybe because it has so much Miracle Whip (which I'm sure you can substitute with Mayo for all you purists).

Connie's Chicken and Pasta Salad

2 cups cooked chicken cup up

2 cup jack cheese cubed

2 cups diced celery

1 bunch green onions

5 cups uncooked small shell macaroni

2 cups diced granny smith apples

Cook macaroni and mix 3 cups miracle whip (can not use mayo) plus 1 tablespoon lemon juice add salt and pepper and mrs. dash. Mix everything ltogether put in the fridge over night.

Before serving add 8oz pkg cashews, a can mandarin oranges, can pineapple tidbits, and purple grapes (sliced in half)

Jennifer, I like to add a couple cans of mandarin oranges and a pineapple. add as much as you would like. (same with the grapes)

Love Connie

Connie's Artichoke Dip

I had this at the RS Christmas Party last week. It is SO good! And really easy. I'm gonna make it for a New Year's Party and I can hardly wait to eat it again!

Connie’s Artichoke dip

2 (8oz) pkgs cream cheese
2 small jars artichoke hearts, marinated and drained
1 cup mayonnaise
¾ cup Parmesan cheese

Mix altogether and bake 350 for 30-40 mins. serve with crackers or veggies

Bacon-Cliantro Fried Rice

This is by FAR the best fried rice I have EVER eaten!  Brian was watching a show called Simply Ming and decided to make the recipe.  It's easy and delicious.  We ended up taking about half of the bacon grease out of the pan because we had such fatty bacon.  

Bacon-Cilantro Fried Rice

4 eggs
8 slices of bacon, cut into 1/2-inch dice
1 tablespoon minced garlic
1 tablespoon minced ginger
1 bunch scallions sliced thinly, separate white and green (we used green onions)
8 cups cooked jasmin rice, day old
1 tablespoon soy sauce
2 tablespoon chopped cilantro
Salt and freshly ground black pepper to taste
Canola oil for cooking

In a medium bowl, whisk eggs together until well-combined. In a large sauté pan over high heat coated with 1/4-inch of oil, gently lower the eggs in and season. Eggs will puff up and cook through very quickly; transfer eggs and oil to a paper towel-lined plate. In the same pan, cook the bacon. When bacon is almost fully cooked, add the garlic, ginger and scallion whites and stir-fry for 1 minute, until softened and fragrant. Add the rice, soy sauce and eggs and stir to heat through and break up the eggs. Check for flavor and season if necessary.  Toss in the cilantro and scallion greens and serve.