Asian Salmon

1 side salmon fillet cut in steaks (I got 5 steaks out of it)

2 T. spicy brown mustard
3 T. soy sauce
6 T. Olive oil
1/2 t. garlic
1/4 t. grated ginger
2-4 drops sesame oil


Mix marinade and pour half over salmon. Let sit in marinade 10-20 min. Put some foil on cookie sheet, spray with cooking spry and lay salmon on foil skin side down. Broil for 10 min in oven (this is what I did since we don't have a grill) or grill on grill for 4-5 min per/side.
Once out of oven or grill, pour remaining sauce over fish and let sit for a few min. then serve.

FABULOUS COOKIES

1 1/2 cup butter
1 1/2 cup brown sugar (cream together - I always cut the sugar in half to 3/4 cup of each kind of sugar and it's plenty sweet)
1 1/2 cup sugar

3 eggs
1 TBS. Mexican Vanilla (add)

3 cups flour
1 TBS. baking soda
1 TBS. baking powder (add)
1/2 tsp. salt
1 TBS. cinnamon

3 cups rolled oats
2 cups flaked coconut
3 cups milk chocolate chips
1 cup chopped pecans (or as many as you like)

Bake at 350 degrees F. or 180 degrees C. for 7-9 min or until under done. With my oven, I cook it only 7 minutes. It will seem like it is raw, but once it is cooled, it will be perfect. You can freeze these soon after they are baked and then let them thaw for future enjoyment!

Corn Bread

2/3 cup butter or margarine, softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 1/3 cups all-purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt


In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

Mushroom Stuffed Brie

1/2 c. minced onion
2 T. Butter
1/2 lb. mushrooms chopped
1 T. white cooking wine
salt and pepper to taste
puff pastry sheet
14-17 oz brie wheel
egg

Saute onions and butter until soft. Add mushrooms, sherry, salt and pepper. cook on med/high until liquid is all evaporated. remove from pan and let cool.

Roll out puff pastry. Cut Brie wheel horizontally. put one half of brie in center of pastry. pile the mushroom mix on the half of brie. top with the other half of brie. Wrap the puff pastry around the brie/mush mix and press together at top. brush with egg wash.

Chill in the fridge for 30 min or over night. Bake at 450 for 20 min. let sand for 10 - 15 min.

Peanut Butter Chocolate Chip Cookies

Ok So these cookies are AMAZING! I got the recipe from the sisters cafe a bout a week or so ago and I have already made them twice. Yeah not great for the LB's but whatever.

Ultimate Peanut Butter Cookies

1 ¼ cup flour
¾ tsp baking soda
½ tsp baking powder
¼ salt
½ cup butter, softened
1 cup peanut butter
¾ cup sugar
½ cup firmly packed light brown sugar
1 large egg
1 Tbsp milk
1 tsp vanilla
½ cup peanut butter chips
½ cup chocolate chips
Sugar in a bowl for dipping
Preheat oven 350 degrees
In a large bowl, combine the flour, the baking soda, and the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips and chocolate chips. Drop Tbsp size rounded cookie dough into bowl of sugar to coat. Place onungreased cookie sheet leaving several inches between for expansion. Slightly flatten cookies with back of spatula. Bake for 10-12 minutes. The cookies will look underdone. ** I know all ovens are different but I bake mine at 340 for 9-10 minutes. So yummy!!

homemade play dough

This is not food, but it's a recipe and so so fun!!

1 C. Water
1t. food coloring ( I did 10 drops for pink)
1 T. oil

* mix in a sauce pan over med heat. once mixed, add:

1 c. Four
1/4 c. salt
2 T. cream of Tartar


*mix together with a wooden spoon over med heat until it thickens to form a big ball!!

PW's Butter Chicken

Serves 4: pic is from pioneer woman
* 4 pieces Boneless Skinless Chicken Breasts (cut Into Bite Sized Pieces)
* 5 cloves Garlic, Minced
* 1 teaspoon Salt
* ½ teaspoons Black Pepper
* ½ teaspoons Cayenne Pepper
* ¼ teaspoons Ground Coriander
* ¼ teaspoons Cumin
* ¼ teaspoons Cardamom
* 1 whole Lime, Juiced
* 1 whole Onion, Diced
* ¼ cups Butter
* 1 can (14.5 Oz. Can) Tomato Sauce
* 1 can (14.5 Oz. Can) Petite Diced Tomatoes
* 1 pint Whipping Cream
* 1 bunch Chopped Cilantro, to taste
* 2 cups Basmati Rice (or However Much You Want)

Combine first 9 ingredients and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream (I have used light cream or half-and-half also) and cilantro just before serving over Basmati rice.

Note: this is a little spicy, but you can cut back on the cayenne if you want.