This is actually several different marinades that my Mother combined to make what I think is the absolute best-est and tastiest ever. It's best with a hearty fish like salmon fillet or tuna steak but I've also used it on tilapia and it was just as good even though the fillets fell apart a bit!
Ingredients
1/2 fresh lime, juiced
1/2 fresh orange, juiced
2tbsp honey
2tbsp olive oil
3tbsp low sodium soy sauce
2 cloves fresh garlic, minced
1/4tsp cayenne pepper
1/4tsp black pepper
Preparation
Combine the marinade ingredients in a shallow bowl.
Add fish fillets and marinate at least 6 hours or overnight.
Remove from refrigerator and let sit for 20 to 30 minutes.
Place fillets on preheated, medium high grill and cook for approximately 5 minutes or until a deep brown color; flip to cook other side and pour marinade over top.
Remove from heat when salmon flakes.
For tuna, remove from heat when meat thermometer reads 140 degrees.
If you have a bread machine or a favorite recipe, make your pizza dough. If not, you can pick up pizza dough at the Publix bakery. Either way, roll your dough out and place on pizza pan.
Scatter all of the spinach and about 1/2 of the ricotta cheese randomly over pizza dough.
Add sliced mushrooms, onions, peppers, garlic, broccoli and asparagus.
Drizzle lightly with olive oil.
Top with mozzarella & parmesan cheeses.
Sprinkle with pizza spices.
Bake in oven for about 25 minutes or until cheese is hot and bubbly.
If you love scallops & pasta like I do, you'll love this dish! I increased the amount of sauce-except for the oil- since the original recipe seemed a bit skimpy. Also, a side salad or some steamed snow peas and/or sugar snap peas round this dish out nicely.
Ingredients
1/2c low sodium soy sauce
3tbsp fresh orange juice*
3tbsp rice vinegar
3tbsp honey
1-1/2tsp ground ginger
1-1/2tsp asian chili sauce, hot**
1tbsp minced garlic
3tsp olive oil***
1lb large sea scallops
6oz whole wheat spaghetti, cooked
1/2c thinly sliced scallions
Directions
Combine the first 7 ingredients and 1tsp olive oil in a shallow baking dish; add scallops to dish in a single layer to marinate for approximately 10 minutes on each side.
Heat the remaining 2tsp oil in a large skillet over medium high heat. Remove scallops from dish, reserving marinade. Add scallops to pan; saute for about a minute on each side or until almost done. Remove scallops from pan; keep warm.
Place remaining marinade in pan; bring to boil. Return scallops to pan; add scallions & cook for about 1 minute.
Place about 1 cup of pasta on each of 4 plates. Drizzle sauce over pasta & top each with scallops.
Enjoy!
Notes *Just about any citrus juice you have on hand will do. I used pineapple juice. **If you are a wimp, you can use a mild asian chili sauce! ***The original recipe called for dark sesame oil, but I prefer using olive oil.
This is a really easy, quick recipewhich takes very little time to whip up. In fact, you don't even need to take your mixer out!The original recipe came from Taste of Home's Fast Family Favorites, but I found it on the net and changed it a bit. The changes, one an accident the other a substitution, are explained below. Ingredients
2-1/2c flour
2c sugar
1tbsp pumpkin pie spice*
1tsp baking soda
1/2tsp salt
2 eggs
1c canned pumpkin**
1/2c vegetable oil
2c finely chopped, peeled apples
Streusel:
1/4c sugar
2tbsp flour
1/2tsp ground cinnamon
4tbsp cold butter or margarine
Directions
Preheat oven to 350 degrees.
In a large bowl combine the first five ingredients.
In a medium size bowl combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened.
Fold in apples.
Fill paper lined muffin tins 2/3 full.
In a small bowl combine sugar, flour & cinnamon for struesel.
Cut in butter until crumbly.
Sprinkle over muffin batter.
Bake 35 to 40 minutes or until golden brown.
Cool for 5 minutes before removing muffins from tins to wire racks.
Enjoy!
Notes *I didn't have pumpkin pie spice on hand so, I used 1tsp ground cinnamon, 1/2tsp ground ginger & 1/4tsp ground cloves.
**Every now & then when I screw up a recipe it turns out to be a good thing. In this instance the original recipe called for 1c canned pumpkin but I used the entire can. It was a yummy mistake so go for it. Unless of course you know what the heck to do with the rest of an opened can of pumpkin!
These deliciously light, cake-like cookies came from an old cook book catalog (McCalls?) that Granny gave me when I was about 15y/o. They're absolutely addicting but don't worry 'cause one batch makes about 4 dozen cookies, so you can share them and still keep a few for yourself!
Ingredients
3c sifted all purpose flour
1tsp baking powder
1/2tsp baking soda
1/2tsp salt
1c soft butter
1 1/2c sugar
2 eggs
1c dairy sour cream
1tsp vanilla extract**
Topping
1/2c sugar
1tsp ground cinnamon
Directions
Sift flour with baking powder, baking soda and salt; set aside.
In large bowl beat butter, sugar and eggs at medium speed until light & fluffy.
At low speed, beat in sour cream and vanilla until smooth.
Gradually beat in flour mixture until well combined.
Refrigerate 1 hour.
Meanwhile, mix sugar & cinnamon together for topping.
Preheat oven to 375 degrees and lightly grease cookie sheet.
Drop batter by slightly rounded tablespoons, 2 inches apart, onto prepared cookie sheet.
Sprinkle unbaked cookies with cinnamon-sugar topping.
Bake 10 to 12 minutes, or until golden brown.
Let cool for about a minute, remove to wire rack and cool completely.
Enjoy!
Note **You can replace the teaspoon of vanilla for 2tsp grated lemon peel.
I found this recipe like 5yrs on the side of a commercial size box of cake mix and tried it with the cooking class I used to teach at the hospital. They were such a hit I decided to make a few modifications to dress them up a bit and made batches to use as holiday gifts for several co-workers & friends. It's a fairly easy recipe but it's a bit time consuming. It's also a high yield recipe, approximately 11-1/2 dozen cookies, so you'll get to keep some and still have plenty to share!
Ingredients
5 boxes devil foods cake mix
2c butter, room temp
10 egg whites
5c all purpose flour
1-1/4c water
3 bags mini semi sweet chocolate chips
1 bag white chocolate
Directions
Place first 5 ingredients in a very large mixing bowl.
Mix at low speed for approximately 4 minutes, scraping sides of bowl as needed. The dough will become thick, so you may want to switch to mixing by hand if not using a heavy-duty mixer.
Mix in 1-1/2 bags mini chocolate chips.
Divide dough into 7 balls. With floured hands, shape balls into flat, 15"x13" loaves.
Place on parchment-lined sheet pans 4-inches apart.
Bake for 20-25 minutes or until firm to touch, at 350 (standard oven) or at 300 (convection oven). Let cool for 20 minutes.
Cut each loaf diagonally into 20, 3/4-inch slices.
Place slices, cut side down, on parchment-lined sheet pans.
For standard oven, bake at 350 for 20-25 minutes; for convection oven, bake at 300 for 15-20 minutes.
Cool completely.
Melt remaining chocolate chips in microwave and dip one end of each cookie into melted chocolate, place on parchment-lined pan and refrigerate until set.
Melt white chocolate in microwave and drizzle over cookies; refrigerate until set.
This has got to be the craziest dessert recipe ever! I mean, it's super easy and sooooo good!! My daughter's bf made it the other night for us and we couldn't get enough. And once Jenny gave me the recipe, I thought this would make for a wonderful holiday gift. It's absolutely delicious and super easy, so it's a win-win all around. Thanks Jenny!
Ingredients
1 1/2 sticks of butter
1c sugar
1tsp vanilla extract
1-1/2 sleeves saltine crackers (approx)
12oz semi sweet chocolate chips
6oz peanut butter chips
Directions
Preheat oven to 400 degrees.
Grease (or spray) a 9"x13" jelly roll pan ( cookie sheet with a lip along the edge). Place saltines in single layer on pan.
Place butter, sugar & vanilla in a small sauce pan and bring to boiling. Continue to boil for approximately 5 minutes to dissolve the sugar.
Pour butter mixture over crackers and bake for about 7 minutes or until crackers rise & bubble.
Top with chocolate chips and spread with spatula once chips have melted. You can place it back in oven for a minute to help the chips along if necessary.
Sprinkle peanut butter chips over chocolate and place pan in freezer for several hours.
Once set, use spatula to lift an edge and simply break brittle into pieces.
Enjoy!
Note There are several variations to this recipe. For instance, you can use brown sugar instead of white. Or honey graham crackers instead of saltines. Also, instead of peanut butter chips, try a cup of chopped nuts. And for a more festive look, you can melt some white chocolate, add food coloring paste if desired, and drizzle over the brittle.
