Sushi Bake

• SUSHI BAKE 
• 2 tbsp rice vinegar
• 1 tbsp white sugar
• ½ tsp salt
• 10 oz imitation crab
• 8 oz salmon (about 2 cups of shredded cooked salmon)
• 4 oz cream cheese
• ⅓ cup Sriracha Mayo (*see note for substitute)
• Furikake
• Seaweed snacks
• Sesame seeds, for topping (optional)
• Green onion, chopped

1. Cook sushi rice according to package instructions.
2. In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for about 30 sec, or until sugar and salt are dissolved. Pour the vinegar mixture into the cooked rice and gently mix until well combined. Set the rice aside.
3. To cook the salmon, first season with salt and pepper. You can either throw it in the air fryer and cook at 400F for 10-12 minutes, or bake it in the oven at 375F for 15-17 minutes.
4. In a large bowl, shred imitation crab and cooked salmon into pieces. Then add cream cheese and Sriracha Mayo. Mix everything together until smooth and well combined.
5. Preheat the oven to 400F and prepare a 9x9 inch or 9x13 inch baking dish.
6. Assemble the Sushi Bake: transfer the cooked sushi rice to the baking dish and gently press down to flatten it out. Sprinkle a generous amount of furikake onto the rice, then top with a layer of salmon-crab mixture. Gently press down and smooth the surface.
7. Bake at 400F for 10-15 minutes.
8. Take sushi bake out of the oven. Top with more Sriracha mayo, chili furikake, sesame seeds, and chopped green onions. 
9. Optional garnish: thinly sliced lemon (with peel) avocado and cucumber.
10. Optional to serve:  scoop a spoonful of sushi bake and wrap it with seaweed snack. Enjoy!

Honey Butter Cornbread

 Ingredients:

1 cup sour cream

2 eggs

1 stick melted salted butter

3/4 cup milk

2 boxes jiffy cornbread mix

Topping:

1 stick melted salted butter

1/4 cup honey

Directions:

In a bowl combine the sour cream and eggs.  Mix well.  Add in melted butter and mix.  Add in milk and cornbread mix and mix until lumpy.  Let batter sit for 3-5 minutes.

Next grease a 9x13 pan with butter.  Spread mixture in pan.  Bake at 400 for 35-40 minutes.  After you get the cornbreaed out of the oven melt 1 stick of butter in a bowl.  Add 1/4 cup of honey and mix.  Pour over warm cornbread and serve!

Chicken Wings with Honey BBQ Sauce

1 C ketchup

1/2 C honey

1/4 C white vinegar

1/4 C molasses

1 tsp liquid smoke 

1 tsp salt

1/2 tsp black pepper

1/4 tsp paprika

1/4 tsp chili powder

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp cayenne pepper (less or more depending on your heat preference)

Frozen chicken wings

Stir ketchup, honey, vinegar, and molasses together in a saucepan and cook on medium until smooth.  Add the spices and stir.  Turn heat to low and simmer until thick, 15 to 20 minutes.  

Turn oven on to 425 degrees.  Place frozen wings on baking sheet in a single layer.  Put pan in oven-do not wait for it to preheat.  Bake for 50 minutes or until a thermometer reads 160 degrees.  Remove from pan and let stand 5 minutes.  Toss wing with the sauce and serve.

If the wings are fully cooked, cook in the air fryer for 12 minutes.  Then toss with sauce.

Homemade Hamburger Buns

 These are amazing and so fast and easy!  I like them better without sesame seeds because it's too messy.

Ingredients:

2 T active dry yeast

1 C plus 2 T warm water (110 to 115 degrees)

1/3 C canola oil (I use olive oil)

1/4 C sugar

1 large egg, room temperature

1 tsp salt

3 to 3 1/2 C all purpose flour

Optional: Melted butter and sesame seeds

Directions:

Prepare the yeast

In a large bowl (or mixer like a bosch), dissolve the yeast in warm water.  Add the oil and sugar, and let the mixture stand for five minutes.

Form the dough

Add the egg, salt, and enough flour to form a soft dough.

Knead the dough

Turn the dough onto a floured surface.  Knead the dough until it is smooth and elastic three to five minutes.  (I just turn on my bosch to the number 2 setting for a couple minutes).  Do not let it rise.

Divide the dough

Divide the dough into 12 pieces.  Shape each piece into a ball and place them 3 inches apart on greased baking sheets.

Rest and bake the hamburger buns

Preheat the oven to 425 degrees.

Cover the dough balls on the baking sheet and let them rest for 10 minutes.  Then bake the buns until golden brown, 8 to 12 minutes.  

Let cool

Potato Wedges

2 pounds red potatoes, cut into wedges and dried

2 T oil (I used EVOO)

1 tsp salt

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

a pinch of black pepper

Preheat oven to 450 degrees.

Put potato wedges in a bowl and toss with the oil.  Mix the spices together and add to the potatoes and toss.  Lay the wedges out onto a baking sheet covered with parchment paper, preferably not touching. Bake for 15 minutes, turn over and bake for 15 more minutes.

Dip in pink sauce (mayo mixed with ketchup)

or BBQ pink sauce (mayo mixed with BBQ sauce)

or just plain ketchup!

Note:  I only had regular paprika so I used a scant tsp of it and added a little cajun spice.  I was also out of onion powder so I used onion salt.  It made them a little extra salty which, as you all know, I like!!!

I think next time I'll try using the Air Fryer option in my oven.

SURE-JELL FREEZER JAM

 

Click on the picture to make it more clear.

1.  Use dry measuring cup to measure exact amount of prepared fruit.  stir in lemon juice if listed in recipe chart.

2.  Measure exact amount of sugar; add to fruit.  Let stand 10 minutes; stirring occasionally.  DO NOT REDUCE THE SUGER OR USE SUGAR SUBSTITUTE SINCE THIS WILL RESULT IN SET FAILURES.

3.  Stir 1 package of Sure-Jell Premium Fruit Pectin and 3/4 cup water in small saucepan.  (Pectin may start out lumpy.). Bring to boil on highest, stirring constantly.  Boil 1 minute, stirring constantly.  Remove from heat.

4.  Add pectin mixture to fruit mixture; stir 3 minutes or until sugar is completely dissolved and no longer grainy.

5.  Fill containers immediately, leaving 1/2 inch space at tops for expansion during freezing; cover with lids.

6.  Let stand at room temperature 24 hours or until set.  Refrigerate up to 3 weeks or freeze up to 1 year.

Brown Sugar Caramel Pound Cake

 Cake Ingredients

1 1/2 C butter softened

2 C light brown sugar, packed

1 C granulated sugar

5 large eggs

3 C all-pupose flour

1 tsp baking powder

1/2 tsp salt

1 C whole milk

1 8oz bag toffee chips (I use Heath)

1 C pecans, chopped (I omitted this because of my kids)

Caramel Drizzle Ingredients

1 14oz can sweetened condensed milk

1 C brown sugar

2 T butter

1/2 tsp vanilla extract

Directions

Preheat oven to 325, spray a 12 cup Bundt pan with cookin spray or grease and dust with flour.  Beat butter until creamy. Add sugars beating until fluffy.  Add eggs one at a time.  In a medium bowl, combine flour, baking powder and salt.  Add flour mix to batter alternatedly with milk, beat until just combined.  Stir in toffee chips and pecans.  Spoon batter into pan and bake 85 minutes or until a toothpick comes out clean.  To prevent excess browning, cover cake with foil while baking.  Let cake cook in pan for 10 minutes.  Remove from pan and let cool completely on a wire rack.  Spoon caramel drizzle over cooled cake.

Caramel drizzle: 

In a medium sauce pan combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently.  Reduce heat, and SIMMER for 8 minutes, whisking frequently.  Revmove from heat; whisk in butter and vanilla.  Let cool for 5 minutes before using.  NOTE: Make sure to drizzle the caramel while it's still hot.