Copy Cat - Good Seasons Italian dressing mix

 1 T garlic powder

1 T onion powder

2 T oregano

1 T parsley

1 tsp basil

1/4 tsp thyme

1 tsp black pepper

1/4 tsp celery seed

2 T Kosher or sea salt

2 tsp sugar

Mix together.  It makes 1/2 Cup of dry mix.  Use 2 Tablespoons in place of a packet.  This works very well in the Creamy Italian Chicken recipe!

Baked Garlic Shrimp

1 Cube butter
2 T olive oil
2 T garlic
2 tsp rosemary. 
A pinch of hot pepper flakes (optional)
1 tsp salt
½ tsp pepper
One lemon
Bag of shrimp, size 10-12 count, raw, tails on  (I used a half bag of 21-25 count)

INSTRUCTIONS:

Melt butter in skillet then add olive oil, garlic, rosemary, pepper flakes, salt and pepper.  Cook for around a minute.  Then add zest of lemon.  Place shrimp in ovenproof pan or dish,
circular with tails up.  Pour the sauce over the shrimp.  Slice the lemon thinly and place slices in between the shrimp.  Bake at 400 degrees for 12-15 minutes (Shrimp will turn pink).  Top with a squeeze of lemon juice.  I served this with some farfalle pasta.

German Chocolate Cake with Coconut Pecan Frosting

 GERMAN CHOCOLATE CAKE

1 package German’s Sweet Chocolate from Baker’s Chocolate

1/2 cup boiling water

2 cups sugar

1 cup butter

1/2 teaspoon salt

1 teaspoon vanilla

1 teaspoon baking soda

2-1/2 cups Swans Down Cake Flour

1 cup buttermilk

4 egg yolks

4 egg whites, swiftly beaten

DIRECTIONS:

Preheat oven to 350 degrees. Spray three 8-inch round cake pans with nonstick cooking spray. Melt chocolate in boiling water, then cool. Cream butter & sugar together in a bowl till fluffy. Add egg yolks, one at a time, & beat well after each. Add melted chocolate & vanilla & mix well. In a separate bowl, stir together salt, baking soda, & flour. Add alternately with buttermilk to chocolate & butter mixture, beating well till smooth. Beat egg whites till soft peaks form & fold into batter. Divide mixture between cake pans & bake each at 350 degrees for 30-40 minutes or till a wooden toothpick inserted in the center comes out clean.

COCONUT PECAN FROSTING

1 cup evaporated milk

1 cup sugar

3 egg yolks

1/4 pound margarine

1 teaspoon vanilla

1-1/2 cups coconut

1 cup pecans

DIRECTIONS:

Combine evaporated milk, sugar, egg yolks, oleo & vanilla in a saucepan & cook over medium heat till thickened. Stir frequently. Remove from heat, add coconut & pecans & beat till thick enough to spread. Frosting should make approximately 2 cups. Spread between cooled cake layers & on top of the assembled cake.

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