Feta-Spinach Salmon Roast

This recipe is a must try-it's easy and tastes like something you'd eat at a restaurant. Even if you're not a fan of Salmon, try it....it made 2 naysayers Salmon lovers....of this recipe at least.

3 ounces cream cheese, softened
3/4 cup crumbled feta
2 scallions, thinly sliced
1/2 cup fresh spinach, chopped
3/4 pound salmon fillets, cut into 2 pieces I removed skin from both sides.
Olive Oil

Preheat oven to 350 degrees

In a bowl, combine cream cheese and feta, mashing and stirring with a fork until well blended. Add scallion and spinach- combine well. Spread mixture evenly over 1 salmon fillet. Filling should be about 3/4-inch thick. Top with second salmon fillet. Brush both sides with olive oil, turning carefully. Place in shallow baking pan. Bake for 20 minutes. To sere, slice carefully with a sharp, serrated knife.

Lemon Jello-O Cake

lemon cake mix
1 cup hot water
1 3.4 ounce package lemon jello
4 eggs
3/4 cup oil
dash of salt

Mix 1 cup hot water with 1 package lemon jell-o, set aside. Mix cake mix, eggs, oil and salt. Add lemon jell-o mixture. Pour into 9x13 inch pan. Bake 350 for 35-40 minutes

Icing

2 cups powdered sugar
1/2 cup lemon juice

While cake is still hot, poke all over with a fork. Pour icing over hot cake and let cool. Eat and enjoy! This cake would be great in a bunt pan with other flavors of cake and matching jell-o.

French Dip Sandwiches

I used to make these and take them to B. Bears football games- sooo good! Here's another really good beef sandwich.

1 teaspoon olive oil
1 onion halved and sliced thin
4 6inch sub rolls
2 tablespoons unsalted butter, softened
4 cups thinly sliced leftover roast beef
1 cup jus, heated in small saucepan Recipes follows
4 slices provolone cheese, cut in half

1. Position rack 6 inches below broiler. Heat in small nonstick skillet over medium-high heat until shimmering. Add onion and cook, stirring frequently, until browned, about 7 minutes.

2. Slice rolls in half lengthwise and spread with butter on both sides. Place rolls on baking sheet butter side up, and broil until golden brown, 1-3 minutes. Removed top half of each roll.

3. Using tongs-dip beef slices into hot jus and place about 4 slices beef on bottom half of each roll. Spoon onions over beef and arrange provolone on top. Broil until cheese is melted. Set top half of each roll in place and serve with extra jus for dipping.

Quick Jus

1 teaspoon olive oil
1/4 cup minced onion
1 teaspoon flour
3 cups low-sodium beef broth

Heat oil in medium skillet over medium-high heat until just smoking. Add beef broth and cook 1 minute. Reduce heat to medium, add onion, and cook until slightly softened

Pumpkin Bars with Cream Cheese Frosting

Tis' the season for pumpkin recipes. If you have a good one, send it to me. I'll post it....giving you props!

1 cup oil
2 cups sugar
2 cups canned pumpkin- not pie filling
4 eggs
2 cups flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cinnamon
1 teaspoon pumpkin pie spice

Mix all ingredients together. Bake in a 11x14 sheet pan at 350 degrees for 20-25 minutes.

Cream Cheese Frosting

Mix together:
1 8 ounces paackage cream cheese
1 box powdered sugar
1 teaspoon butter
milk as needed to thin frosting

Apricot Noodle Pudding

I haven't made this forever but love it!

1/2 pound medium egg noodles
1 (3 ounce) package cream cheese, softened
1/4 cup sugar
3 eggs, well beaten
5 tablespoons melted butter
3/4 cup milk
1 1/4 cups apricot nectar
1 (15 ounce) can apricot halves, drained

Topping:
3 cups crushed corn flakes
1/4 cup sugar (or to taste)
2 teaspoons cinnamon
6 tablespoons melted butter

1. Cook noodles according to package directions, drain and return to cooking pan or large bowl. Set aside.

2. In a separate bowl, blend the cream cheese and sugar together. Add beaten eggs and stir well. Add 6 tablespoons melted butter, milk and apricot nectar. Pour mixture over noodles in cooking pot and mix well. Pour mixture into greased 9x13 inch baking dish, and top with apricot halves.

3. Mix together the corn flakes, sugar, and cinnamon and sprinkle over noodle mixture. Drizzle with 6 tablespoons of melted butter. Bake at 350 for 50 t o60 minutes. Do not over bake.

French Onion Soup

This has been a favorite soup of mine for the last 10 plus years. I love the sweetness the nutmeg adds. It's easy sweet, salty deliciousness. Check out all the other soups at TidyMom.

5 large onions, sliced
3 tablespoons butter
1 tablespoon sugar
6 cups boiling water
12 cubes beef bouillon
salt and pepper to taste
nutmeg to taste
1/2 sup white wine
6 pieces dry french bread
6 whole slices Swiss cheese halved

1. Brown onions in butter until soft. Add 1 tablespoon sugar to brown faster.

2. Dissolve bouillon cubes in 1 cup water and add to onions. Add remaining 5 cups of water. Sprinkle salt and pepper to taste. Add nutmeg. Simmer, covered, for 20 minutes. Add wine, heat through.

3. Pour into individual soup bowls. Place a slice of French bread on top. Carefully place two slices of Swiss cheese on top of bread, overlapping the edges. Place bowls on a cookie sheet. Broil 4 inches from heat, until brown and bubbly.

I am sooooo hungry thinking (typing this recipe) about this soup!

WW 5 Point Beef Stew

I was never a fan of beef stew until I made this:

Cooking spray
2 tablespoons vegetable oil
2 pounds beef stew meat, cut into 1-inch chunks
1 cup chopped onion
3/4 chopped celery
2 teaspoon salt, divided
1/2 teaspoon pepper
2 garlic cloves, minced
3/4 cup all-purpose flour
2 cups water, divided
4 small onions, quartered
3 carrots peeled and cut into 2-inch pieces
6 small round red potatoes, halved
1 cup dry white wine
1 cup chopped fresh tomato
1 tablespoon chopped fresh parsley
1/4 teaspoon dried thyme
2 bay leaves

1. Coat a large Dutch oven with cooking spray; add oil, and place over medium high heat until hot. Add meat, and cook until browned. Drain and return to pan. Add chopped onion, celery, 1 teaspoon salt, pepper, and garlic; saute until vegetables are tender.

2. Place flour in a small bowl. Gradually add 1 cup water, stirring with a whisk until well blender. Combine flour mixture, meat mixture, onion quarter, carrot pieces, and potato halves in a 4-quart slow cooker.

3. Combine remaining 1 teaspoon salt, remaining 1 cup water, wine and next 4 ingredients; pour over meat mixture. Cover with lid; cook on high-heat setting for 5hours or until meat and vegetable are tender. Discard bay leaves. Yield 12- 1 cup serving.

PS- You'll never know your eating a ww recipe!

Paula Deen's Grilled Salmon with Key Lime Butter

5 tablespoons unsalted butter
2 tablespoons key lime juice
Salt and freshly ground black pepper
4 (6-ounce) salmon fillets
Cooked pasta or rice

Prepare grill by lightly oiling grill grate over medium-high heat. I cook the salmon on the stove with a grill pan.

In a small saucepan, melt butter add lime juice. Salt and pepper the salmon fillets modestly on both sides. Place fillets onto grill, brush half of lime butter over salmon. Grill salmon for 2 to 3 minutes per side for medium-rare. Drizzle remaining lime butter over salmon before serving. Serve with pasta or rice.

This is one of my sons favorite recipes to make- so easy and quick!

Baked Chicken Cacciatore

1 chicken (3lbs) cut up- I use strips or breasts
2 tablespoons olive oil
2 tablespoon flour
12/4 teaspoon salt, divided
1 teaspoon oregano
1/2 teaspoon pepper
12 ounces fresh mushrooms
1 large red pepper, cut into strips
3/4 cup chopped onions
1 can 14 1/2 ounce Italian-style stewed tomatoes
1/3 cup white wine
1 tablespoon chopped parsley

1. Heat oven to 400 degrees. Remove skin from chicken except wings; trim any visible fat. Cut chicken breasts crosswise in half.
2. Heat oil in large roasting pan in oven for 2 minutes. Combine, 1 teaspoon salt, oregano and pepper in large resealable plastic bag; add chicken pieces, tossing to coat well with flour mixture. Arrange chicken in hot roasting pan; roast 20 minutes.
3. Stir mushrooms, read pepper and onions in roasting pan with chicken;roast 15 minutes longer, stirring once.
4. Add tomatoes with their liquid, wine and remaining1/4 teaspoon salt, using a spoon to break up tomatoes. Roast 10 minutes longer unit chicken in cooked through. Sprinkle with chopped parsley.

It's much easier than it sounds and really deeee...lish!

Snow's Favorite Potato Salad

that I make. Seriously she loves it-just ask her.

3 pounds baking potatoes 2/3 cup mayonnaise
1 large green pepper, diced 2 tablespoon lemon juice
1 large carrot, scraped and grated 1 teaspoon salt
2 sweet pickled or small dill 1/2 teaspoon garlic powder
pickles, diced 1/2 teaspoon pepper
2 green onions 1/2 teaspoon dry mustard

Combine these ingredients in a small bowl:

2/3 cup mayonnaise
2 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon dry mustard

Cook potatoes in boiling water to cover 20 minutes or until potatoes are tender. Drain well, and let cool slightly. Peel and cube potatoes. Combine potato, green pepper, carrot, pickle, and green onions in a large bowl; add mayonnaise mixture and toss. Eat warm or chilled.

Enjoy!

Ina Garten's Herb-Marinated Pork Tenderloins

Super easy and flavorful!

1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper

Directions

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.