Lemon Rice

Ingredients:
1 cup Water
1 cup Chicken Broth
2 Tbls Lemon Juice (freshly squeezed)
2 tsp Butter or Margarine
1 cup uncooked Rice
1/4 tsp dried Basil
1/8-1/4 tsp grated Lemon (zest of)
1 1/4 tsp Lemon Pepper Seasoning

Directions:
Combine all ingredients EXCEPT lemon pepper in a saucepan. Bring to a boil then reduce heat.  Cover and allow to simmer for 20 minutes or until liquid is absorbed.  Sprinkle with lemon pepper and serve.

Honey Coconut Salmon

Ingredients:
1 1/2 cups Butter
3/4 cup Honey
1/4 cup Brown Sugar
3/4 cup Flaked Coconut
4, 4 oz Salmon Fillets

Directions:
1) Melt the butter in a saucepan over medium heat.  Mix in the honey, brown sugar, and coconut.  Bring to a boil then remove from heat.  Cool slightly and then transfer to a large bowl.  Place the salmon in the bowl and turn to coat.  Cover and marinate for at least 30 minutes in the refrigerator.
2) Preheat oven to 375 degrees
3) Spread enough of the marinade mixture in a baking dish to coat the bottom.  Arrange the salmon in the dish and pour some of the marinade over the top, being sure to get some of the coconut on the top.
4) Bake 25 minutes basting occasionally with the remaining marinade.  Bake until the salmon flakes easily with a fork.  Discard any leftover marinade or bring to a boil, cook for 5 minutes then spoon over salmon.

Toasted Ravioli

Ingredients:
16 oz package of Meat Filled Ravioli (fresh or frozen - if frozen thaw first)
2 Eggs beaten
1/4 cup Water
1 1/2 tsp Garlic Salt
1 cup Flour
1 1/2 cups Plain Bread Crumbs
1 1/2 tsp Italian Seasoning
Marinara Sauce

Directions:
Place the flour into a zip lock bag and set aside.
Mix the water with the eggs and set aside in bowl.
Mix the Italian seasoning, garlic salt and bread crumbs in a bowl and set aside.

Heat vegetable oil or olive oil in a skillet to 350 degrees.  Place the ravioli in the flour bag, zip and shake to coat the ravioli.  Then dip in the egg wash and then dip in the bread crumb mixture.  Place in the hot oil and fry both side till golden.  Remove from the oil and drain.  Serve with your favorite marinara sauce. 

Ham & Cheese Sliders

Ingredients for:
 
Honey Mustard

·         1 cup mayonnaise

·         1/4 cup honey

·         1/8 cup mustard

In a small bowl whisk all together and set aside.

Poppy Seed Dressing

·         2 tablespoons poppy seeds

·         3 tablespoons honey mustard sauce from above

·         1 cup butter, melted

·         1/2 teaspoon Worcestershire sauce

Whisk all together and set aside

Assembly

·         24 white rolls

·         24 slices of ham

·         24 slices of white cheddar cheese

·         mayonnaise

·         honey mustard sauce from above

Directions:

Heat the oven to 350 degrees. Slice open the rolls and spread the honey mustard sauce on the bottom and mayonnaise on the top.  Place a slice of ham and cheese on each roll and place the top on each sandwich.  Place all the sandwiches on a cookies sheet and drizzle each sandwich with the poppy seed dressing until you have used a little more than half and each sandwich is covered.  Tightly wrap the pan with tin foil and bake for 12-15 minutes.  After baking you can drizzle with a little more sauce (you may need to melt it again) then serve immediately.

Note – sandwiches can be made ahead of time then topped with the dressing and baked when needed.

French Toast Bake

Ingredient Checklist:

½ C. Melted Butter (1 Stick)

1 C. Brown Sugar

1 Loaf Texas toast
4 Eggs

1 ½  C. milk
1 tsp vanilla
Powdered Sugar (for sprinkling)

Directions:

1. Combine melted butter & brown sugar.  Then pour into the bottom of a 9 x 13 pan.  Spread evenly to cover the bottom.

2. Beat eggs then add the milk, & vanilla

3. Lay single layer of Texas Toast in pan (you can cut off the crust to make it look nicer)

4. Spoon 1/2 of egg mixture on bread layer

5. Sprinkle brown sugar and cinnamon on top of the first layer

6. Add 2nd layer of Texas Toast

7. Spoon on remaining egg mixture

8. Sprinkle brown sugar (or white sugar) and cinnamon on top

9. Cover & chill in fridge overnight

10. Bake at 350 for 45 minutes (covered for the first 30 minutes)

11. Sprinkle with powdered sugar on top.

12. Serve with warm maple syrup (It is sweet enough you don’t need the syrup)

Peanut Butter Fingers

Ingredients:
1 C. Butter
1 C. Sugar
1 C. Brown Sugar
2/3 C. Peanut Butter
2 Eggs
1 tsp. Vanilla
1/2 tsp Salt
2 C. Flour
1 tsp. Baking Soda
2 C. Rolled Oats

1 Container of Chocolate Frosting

Directions:
Mix everything together and spread on a large cookie sheet, sprayed with pam.  Cook at 350 degrees for 16-18 minutes. (Don't over cook, they will cook a little longer on the pan after you pull them out.)  While it is still warm spread creamy peanut butter on top.  Allow it to cool completely then melt the chocolate frosting in the microwave for 30 sec.  Then pour on top and let cool.

Baked Spaghetti

Ingredient:
1 lb. Ground Beef
1/4 tsp. Salt
1/4 tsp. Pepper
2 (8oz) cans Tomato Sauce
1 1/2 C. Sour Cream
1/2 C. Chopped Green Onions
4 C. Cooked Spaghetti (8 oz uncooked pasta)
Cooking Spray
1 1/3 C (5 oz) Shredded Cheddar Cheese

Directions:
Preheat oven to 350 degrees. Cook the meat in a large skillet over medium heat until browned, stirring to crumble.  Drain well and return meat to pan.  Stir in salt, pepper and tomato sauce and bring to a boil.  Combine the sour cream, green onions, and cream cheese in a small bowl and set aside.  Place the noodles in a casserole dish coated with cooking spray.  Spread the sour cream mixture over the noodles then top with the meat mixture.  Sprinkle the top with the shredded cheese.  Cover with tinfoil and bake at 350 for 25 minutes.  Uncover and bake an additional 5 minutes or until cheese is bubbly.  (Serves 6 people)