Baked Blooming Apple

Baked Blooming Apple!! I hear you can do the same prep with an onion smile emoticon

Sauce - Melt Butter, Brown Sugar, and Flour

Cut the ends off the Apple so they'll stand up, then cut it in half. Scoop out the core and use a knife to cut 2 "circular" 

cuts around the middle, then flip and make straight cuts. (Make it look like a dart board lol) Place a Caramel in the

 "bullseye" and top with "Sauce". Bake for 25 minutes at 375, top with Ice Cream 

Simple Tomato & Olive Salad

Tomatoes are so Good for You!!!

Simple Tomato & Olive Salad

Ingredients
4 parts cherry tomatoes
1 part olives
Raw extra virgin olive oil
2 tablespoons lemon juice
Pepper
Basil to taste
Rugola lettuce or other greens (optional)

Directions
Break the tomatoes so that the juice comes out (best in a cup so juice won’t spill) Combine the tomatoes and olives in a bowl. Add the olive oil, lemon juice and pepper. Toss. Just before dinner, add the basil and Rugola. Most olives are salty so that you don't need extra salt. In case you find raw olive that don't have salt on them yet, then you might like to add some Himalayan sea salt.

Easy Slow Cooker “Baked” Potatoes

Easy Slow Cooker “Baked” Potatoes
olive oil
kosher salt
potatoes

Spray the inside of your slow cooker with non-stick cooking spray.  Clean potatoes really well, rub with olive oil and then coat with kosher salt.  Place in slow cooker.  Cook on high for about 4-6 hours.  Rotate them occasionally so that each side has a chance to touch the cooker (helps with even cooking).

I made a baked potato bar for supper.  I set out all sorts of toppings and everyone made their own.  Super easy supper!

Haluski (Fried Cabbage and Noodles)

Haluski (Fried Cabbage and Noodles)

 I remember my My Mother Marie  and My Cousin Carmella making this dish…It's Very Good!!!

Ingredients

• 2 ounces pancetta, diced small 6 tablespoons butter, divided
• 2 cups onion, diced
• 1 ½ pounds green cabbage, cored and cut into bite-sized pieces
• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 6 ounces dry No Yolks® egg noodles, any size noodle

Instructions

1. In a medium to large skillet, over medium high heat, cook pancetta in 2 tablespoons of butter until crisp. Add onions and sauté for 2 minutes. Add 2 more tablespoons butter, cabbage, salt and pepper, cover and once mixture is hot, reduce to medium and cook for ten minutes.
2. While cabbage mixture is cooking, cook No Yolks® noodles according to package direction and drain.
3. Once cabbage is tender, remove cover and add drained noodles.
4. Add remaining butter and cook to bring to serving temperature.
5. Season with additional salt and pepper as desired. (Lots of black pepper is traditional!)

Pineapple Cream Cheese Dessert

Ingredients

Crust:
• 2 1/2 cups graham crumbs (2 sleeves)
• 1/2 cup unsalted butter
Layers:
• 2 cups of powdered sugar, sifted
• 1/2 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 8 oz container Cool Whip
• 20 oz can crushed pineapple, drained well

Instructions

1. Preheat oven to 300 F.
2. Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.
3. Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
4. Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.

Gravy and Biscuit Casserole

Gravy and Biscuit Casserole
1 lb. sausage, browned and crumbled
1 16oz. can canned biscuits
1 4.5oz. pkg. peppered white gravy mix
1 1/2 C. shredded sharp cheddar cheese
6 eggs
1/2 C. milk
Preheat oven to 350 degrees. Lightly spray a 9x13 pan, take each biscuit and cut into 4 pieces and layer the bottom of the pan with them. Top with the crumbled sausage, then the cheese. Beat eggs and milk together and pour over the sausage mixture. Make the gravy according to pkg. directions then pour over the top of the egg mixture. Bake for 45 minutes

Oven Baked Salmon Recipe with Parmesan Herb Crust

Oven Baked Salmon Recipe with Parmesan Herb Crust

Ingredients:

• 1 whole wild salmon fillet (1.5 - 2 pounds)
• 1/4 cup plain breadcrumbs
• 1/4 cup grated parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon fresh herbs, finely chopped (I used thyme and chives)
• 2 tablespoons melted butter
• Salt and pepper

Directions:

1. Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil or parchment paper. Place the salmon fillet on the baking sheet.
2. In a small bowl, mix the bread crumbs, parmesan cheese, garlic, and herbs together. Drizzle the melted butter over the top and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix with your hand to coat the breadcrumbs in butter.
3. Sprinkle the mixture over the top of the salmon fillet. Bake for 10-12 minutes, until the salmon is cooked through and the crust is golden. If the crust doesn't brown, turn on the broiler for 1 minute, then remove. Serve warm.