Almond Cookies

1 cup butter, softened

1 cup sugar

1 egg

1 t. almond extract

3 cups flour

1 t. baking soda

1/2 t. salt

1/4 cup sliced almonds

1 egg white

1/2 t. water

In large bowl, beat butter and sugar until light and fluffy. Beat in egg and extract. Combine flour, baking soda, and salt; gradually add to creamed mixture. Roll into 1 inch balls. Place 2 in. apart on uncreased baking sheet. Flatten slightly with a fork. Press one slice of almond on each cookie. In small bowl, beat egg white and water. Brush over cookies. Bake at 325 until edges and bottoms are lightly browned (~15 minutes). Cool on wire racks.

Yield: 5 dozen 

From: Diana Johnston

https://www.tasteofhome.com/recipes/chinese-almond-cookies/

Cheesy Rice

1 T. olive oil

1/4 cup onion, chopped fine

1/2 t. salt

1 cup white rice

2 cups chicken broth

Cheese sauce:

1/2 cup cheddar cheese, shredded

1/4 cup sour cream (or greek yogurt)

1/4 cup mayo

1/4 cup milk

1/4 t. garlic

Saute onions (and celery) in oil until soft. Add salt. Stir in rice and chicken broth. Bring pot to a boil. Reduce to low and cover with tight fitting lid. While rice is cooking, whisk together all the ingredient to make the cheese sauce. When rice is done, pour cheese sauce over rice and stir to combine. Rice is ready when cheese is melted. 

Serves 5. I double it.

Adapted from: https://momsdinner.net/cheesy-rice/

Easy Lo Mein Noodles

8 oz. spaghetti noodles, cooked and drained

Mix for sauce:

1/3 cup soy sauce

1/4 cup teriyaki sauce

1 T. wine vinegar

2 t. sesame oil

2 cloves minced garlic

1 T. honey

Veggies to equal about 1 cup:

thinly sliced - carrots, peppers, onions

plus anything else you have on hand - pea pods, broccoli, celery, green onion

1 T. olive oil

In a large skillet heat olive oil over medium heat. Add veggies and cook until tender. Remove veggies and add sauce. Simmer until slightly thickened. Add in veggies and prepared noodles. Toss to combine.

Makes about 8 side dish servings.

Pecan Pie Bars

Pecan Shortbread Crust

1 3/4 cup flour

1/2 cup sugar

1/2 t. salt

1/3 cup finely chopped pecans

1 cup butter, room temperature

Pecan Pie Filling

2/3 cup brown sugar

1 t. salt

4 eggs

1 1/4 c. corn syrup

1/4 cup maple syrup

2 t. vanilla

3 cups roughly chopped pecans

Prepare crust by combining flour, sugar, salt, and pecans. Cut in butter until you get coarse crumbs. Press into a grease 9x13 pan making slightly curved edges. Bake in oven preheated to 350 for 18-22 minutes or until lightly golden.

While crust is baking, whisk together brown sugar and salt. Add eggs and vanilla. Add corn and maple syrups. Stir in pecans. Pour filling over hot crust and bake an additional 30-35 minutes or until a knife inserted comes out clean. Allow to cool completely before cutting.

From Souther Discourse

https://southerndiscourse.com/wprm_print/20889

Easy Granola

8 cups oats

2 cups shredded or flaked coconut

2 cups chopped nuts

1 1/2 cup brown sugar

1 cup water

3/4 cup oil (I use coconut)

1 T. cinnamon

1 t. almond extract

optional: dried fruit added after baking

Preheat oven to 325. Combine oats, coconut, and nuts in a large mixing bowl. Combine the rest of the ingredients in a saucepan. Bring the mixture to a boil then simmer for 5 minutes until slightly thickened. Pour syrup over oat mixture and mix until well coated. Pour into two shallow baking pans and spread out. Bake for 30-40 minutes, stirring every 10 minutes, until the mixture is evenly browned. Remove and cool on pans without stirring to maintain clumpiness. Store in an airtight container (or freeze for longer storage). 

From Leila Lawler

Oven Baked Cod

1/4 cup melted butter

1/4 cup lemon juice

1/4 cup green onions (or chives)

2 T. water

1/2 t. dill weed

1/2 t. garlic salt

1 pound cod fillets

lemon pepper seasoning and lemon slices, optional

In an uncreased baking dish, combine butter, lemon juice, onions, water, dill, and garlic salt. Add fish, turn to coat both sides. (Optional: Cover and refrigerate for 1 hour.) Bake at 350 loosely covered until fish flakes easily, about 25-30 minutes. If desired, sprinkle with lemon pepper and garnish with slices.

Served with wild rice pilaf and almond green beans.

From Taste of Home

https://www.tasteofhome.com/recipes/baked-cod/

Oven Baked Mahi Mahi

Mahi Mahi fillets, thawed

3 T. olive oil

1 t. garlic powder

1 t. oregano

1/2 t. cayenne

1 t. paprika

1 t. onion powder

1/2 t. black pepper

1/2 t. salt

Preheat oven to 450. Line a sheet pan with foil and coat with olive oil. Lay the fillets onto the oil and turn to coat. Mix seasonings together to combine. Coat both sides of fillets with the seasoning mix. Bake for 10-12 minutes or until flaky. 

Can also grill or pan fry fillets.

From https://wanderlustandwellness.org/blackened-mahi-mahi

Garlic Butter Shrimp

1 pound uncooked shrimp, peeled and deveined 

2-3 garlic cloves, minced

1/4 cup butter

1/2 t. parsley

3 T. lemon juice, optional

In large skillet, melt butter. Add minced garlic and shrimp. Cook until shrimp turns pink the flip and cook until other side is pink (about 5 minutes total, longer if shrimp is still frozen). Sprinkle with parsley and lemon juice, if desired. 

From Taste of Home

https://www.tasteofhome.com/recipes/garlic-butter-shrimp/

French Toast Casserole

1 loaf French or sourdough bread

8 eggs

2 cups milk

1/2 cup heavy cream

3/4 cup sugar

1 T. vanilla

Topping:

1/2 cup flour

1/2 cup brown sugar

1 t. cinnamon

1/4 t. salt

1/2 cup butter

Cut loaf into cubes and place in greased 9x13 pan. Mix eggs, milk, cream, sugar, and vanilla together. Pour over bread. Cover and refrigerate overnight. Mix topping - flour, sugar, cinnamon, and salt together and then cut in butter until crumbly. Place topping in baggie and refrigerate as well. When ready to bake sprinkle topping onto bread. Bake at 350 for 45 minutes to 1 hour.

Optional toppings:

Powdered sugar

Syrup

Fruit

From Lil' Luna - First made for Gays when Clarke was born 

Taco Bell Chili Cheese Burritos aka Chilito

1 lbs ground beef
1 yellow onion diced
4 tbsp chili powder
1 tsp salt
1 tsp cayenne pepper
2 cups water
2 tbsp cornstarch plus 2 tablespoons water
1 can refried beans
1 can tomato paste
1-1/2 lbs mild cheddar cheese 
10- inch flour tortillas

Instructions

1. In a large skillet, over medium heat, brown the ground beef along with the diced onions. Once browned, drain the fat. Add the cayenne pepper, salt, and the chili powder to the pot. Pour in the water and make sure that the seasoning is well mixed in and dissolved. In a small bowl, combine the cornstarch and water, then add to the pot.
2. Add the refried beans and tomato paste to the pot. Keep stirring the pot until the refried beans and tomato paste have become smooth and everything is well combined.
3. Slowly add the shredded cheese to the pot. Keep folding the cheese in until it has all melted. Reduce the heat down to medium-low. Let the pot simmer for about 10 minutes, stirring frequently so nothing sticks and burns on the bottom.
4. Run each of the tortillas under faucet to wet. Place the tortillas on a microwave safe plate and microwave them for 1 minute.
5. To serve, spoon about 3-4 tbsp on the chili cheese sauce into the center of the warmed flour tortilla. Pull one end up to the center to cover the sauce. Tuck the ends of the tortilla in and roll to close the burrito. Enjoy!

   
   

   Shelly's notes: Use a big skillet or pan. Do NOT double! This makes a ton! Add the full amount of water. Can add less cheese. Don't skip wetting the tortillas.

   From Red Beans and Eric

   https://www.redbeansanderic.com/wprm_print/2085