Magic Cookie Bars

So yummy and so easy.

Ingredients

• 1 1/2 cups graham cracker crumbs (I used two graham cracker pie crusts because that's what I had. lol.  )
• 1/2 cup butter, melted
• 1 (14 oz.) can Sweetened Condensed Milk
• 1 cups  semi-sweet chocolate chips
• 1 cup butterscotch chips
• 1 1/3 cups flaked coconut (I used 3/4 cup sweetened coconut and 3/4 unsweetened)
• 1 cup chopped nuts  (I used walnuts)

Instructions

• HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray. 
• I melt butter in sauce pan on stove top, add cracker crumbs, and mix. This makes the crust firmer IMO.
• COMBINE graham cracker crumbs and butter in small bowl (or as I do above). Press into bottom of prepared pan. Open sweetened milk can using a can opener. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.
• BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

Sockeye Salmon Grilled, coleslaw, corn-on-the cob, garlic toast points

We have been on a fresh fish roll.  When buying fish from the local supermarket, I only buy 'product of United States' after watching the tilapia episode of Dirty Jobs [start at 1:40].  Yikes!  So today I bought Sockeye Salmon.  The fish monger claimed Sockeye, being wild caught had a fishier flavor but if the Atlantic Salmon (the other salmon they carry) was milder than Sockeye, then it might not have much flavor. lol.

At HEB, you can buy Sockeye Salmon, wild caught, produce of the USA, by the pound or in 5 oz center cut fillets.  This time I bought two of the 5 oz fillets ($4 each) and had hubby grill them.  In prep for grilling, he rubs the fillets with olive oil, heats the grill (really hot), spray lots of non-stick spray (lots, I said), then put the salmon on skin side up. Cook it that way for two minutes, flip it, cook it for five more minutes, then slide it off the grill (without the skin) onto your waiting plate and eat it!   

I made another batch of Creamy Coleslaw, fresh corn-on-the cob and garlic toast points to complete the meal.

For the corn-on-the-cob, I dehusked it, removed the hairs, washed it, wrapped it in one paper towel and wet the paper towel.  I cooked two cobs in the microwave at the same time starting with a 5 minute cooking, then rotate, then cook for 3 minutes more.  Just before the salmon is ready, rotate and cook 1 minute more to ensure hot before serving.

For garlic toast, I used thin sliced HEB bakery bread with a crusty shell, soft center.  Spread margarine and sprinkle with garlic powder.  I placed in our toaster oven (can use regular oven) on broil till crisp and browning.  You can add cheese to have cheesy garlic bread.

Delicious.  Enjoy!

Red Snapper Blackened

My dad went fishing out of Port Isabel, TX and caught red snapper.  They didn't care for red snapper so we scored!  Having never cooked red snapper at home, I had to find a recipe and decided on The Chew's Mario Batali's recipe [http://abc.go.com/shows/the-chew/recipes/blackened-red-snapper-mario-batali] which we adored.  Yum.  Perhaps a little less cayenne pepper if we had to critique it.  And I should have only made half a recipe.  WAY too much for 2 people.

Blackened Red Snapper

• 4 fillets Red Snapper Fillets (6 to 8 ounces each)
• 2 tablespoons Unsalted Butter
• 2 tablespoons Olive Oil
• 1 Lemon (halved)

Cajun Seasoning Mix:

• 1 teaspoon Paprika
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Cayenne Pepper  - - - I'd use half next time
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Oregano
• 1 tablespoon Kosher Salt

directions

• In a medium bowl add the paprika, onion powder, garlic powder, cayenne, black pepper, thyme, oregano and mix to combine.
• Coat fillets generously with seasoning mix.
• Heat a large cast iron skillet over medium-high heat, and add 1 tablespoon butter and 1 tablespoon oil. Once butter has foamed, add snapper fillets (as many as fit comfortably,) skin side down, and cook until nearly opaque, about 5 minutes. Flip and cook another minute, then transfer to a platter.
• Wipe skillet clean and repeat with remaining fish.
• Squeeze lemon over the fish to serve 

I served with butter angel hair pasta (forgot to put the parmasean cheese in it but was delicious without it) and steamed broccoli.  Delicious dinner with lots of leftovers. 

Cinnamon Apples

Easy peasy cinnamon apples.

Wash about 3 or 4 apples.
Cut into slices. I leave the peels on.
Place in microwaveable bowl.
Add about 2 tablespoons of cinnamon red hot candies.
Microwave for 3 minutes.
Stir.
Microwave in 1 minute increments, stirring, until candies are melted & apples are tender.
Refrigerate.
Best served cold to add some zip and flavor to a meal.

My Mom and I have been making this recipe for years.  No fat.  Low calorie.  And delicious!

This is my version of http://www.tasteofhome.com/recipes/cinnamon-apples recipe.

Holy Guacamole

We needed some zip to yesterday's grilled burgers so I whipped up some yummy homemade guacamole.   This is a good recipe http://allrecipes.com/recipe/14064/easy-guacamole/ if you want to really make your guac from scratch. 

We almost prefer

mash up about 1 teaspoon minced garlic in bowl.
mash up one avacado with a fork in same bowl.
Add about 1/2 cup salsa.

Eat with tortilla chips or on top of grilled hamburgers.

Prepping for Tomorrow's Menu: Breakfast Pie

Saw this in the newspaper this week:  country star Scotty McCreery enjoy's his mama Judy’s famous breakfast pie

• Ingredients:
  6 eggs
  1 cup half & half (Or heavy cream) [or whole milk - it's what we have in the fridge]
  2 tablespoons chopped onions (optional) [omit]
  1 tablespoon chopped pimento for color (optional)  [omit]
  Coconut oil (solid) to grease pan [or spray Pam]
  Salt & pepper to taste
  6 slices thick toast (like Texas Toast) not yet toasted [using HEB bakery thin sliced bread]
  1 pound hot pork sausage
  1 cup grated cheese (cheddar/mozzarella/swiss or combo of your favorite cheeses) [using mozzarella because we have it and it's lower fat]

• Instructions:
  1. In small bowl, whip eggs until they loosen up. Add half & half, onions and pimento — set aside.
  2. Prepare sausage, discard grease; season with salt and pepper — put aside.
  3. Grease 12 x 10 inch baking dish. Line the pan with the thick toast, then sprinkle the toast with the cooked sausage and cheese.
  4. Pour the egg mixture over the entire dish. Cover with foil and refrigerate overnight.
  
• Tomorrow I will
  5. preheat oven to 350 degrees. We cook ours covered for 25-35 minutes. Check oven several times to make sure egg mixture appears firm. Cook last couple minutes uncovered.
  
  *For a low carb option, simply delete the thick toast. Layer pan with sausage, cheese, egg mixture. It’s just as delicious without the bread.

Today's Menu: Burgers & Slaw

*Grilled Hamburgers (90% lean from Sam's Club $2.89 per pound, makes 3 or 4 burgers)
*Whole wheat buns ($0.64 from Aldis for 8 buns)
*Creamy Coleslaw ($0.83 a head from Aldis - used about 1/4 head).
Prepare a couple hours in advance and refrigerate to mix flavors
   using the Better Homes & Garden cookbook recipe we received as a wedding gift:
     Ingredients

1/2 cup Mayo
1 T cider vinegar (my Mom uses milk here)
2 tsp sugar
1/2 tsp celery seed (optional)
2 cups shredded cabbage (can buy a bag of precut, use a food processor, or cut by hand)
1 cup shredded carrots (optional)

      Directions     Combine dressing items well then pour over cabbage and carrots. Stir to combine. Better as it sits. Refrigerate.  Makes about 6 1/2 cup servings.  Serving Size: 1/2 cup  Number of Servings: 6  Calories:  83