Baked Sea Scallops

Ingredients

4 Tbsp  butter,

1 1/2 lb. fresh or frozen sea scallops

1 tsp onion powder

1 tsp paprika, sweet mild

1 tsp oregano, dried

2 clove garlic, minced

1/4 c parmesan cheese

1/4 c Panko bread crumbs

Directions

Preheat oven to 400 degrees F (200 degrees C), and place the rack in the middle position.

 Melt the butter in a small butter warmer, small saucepan, or you could always nuke it in the microwave. Chef's Note: We all use the microwave for a variety of purposes; however, when you use it to melt butter, slow is the way to go... a low setting for about 3 minutes.

Pour the melted butter into a casserole dish; something around two quarts is perfect.  Note: Since you will be using this dish for presentation, if you have something nice... use it.

Place the scallops in the dish, and evenly distribute them in rows and columns over the butter.

Take the breadcrumbs, onion powder, paprika, oregano, minced garlic and parmesan cheese, and combine in a small mixing bowl. Your best tools for doing this are your hands... that way you can break up any lumps.

Sprinkle the mixture evenly over the scallops.

Bake until scallops are firm; or until an instant-read thermometer reads 146º,  this will take about twenty minutes.

Loaded baked potato dip.

Ingredients

• 1 (16 ounce) container sour cream
• 2 cups cheddar cheese, shredded
• 8 slices bacon, cooked and crumbled
• 1/3 cup chives, diced or 6 green onions, sliced
• salt, pepper and cayenne to taste (optional)

Instructions

• Mix everything and enjoy scooping with potato chips.

Notes

This dip is even better when made a day ahead to give the flavors a chance to come out.

Apple Cinnamon Bread

Apple Cinnamon Bread!

 1/3 cup brown sugar (not packed)

 1 teaspoon ground cinnamon

 2/3 cup white sugar

 1/2 cup butter, softened

 2 eggs

 1 1/2 teaspoons vanilla extract

 1 1/2 cups all-purpose flour

 1 3/4 teaspoons baking powder

 1/2 cup milk

 1 apple, peeled and chopped 

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan.

 Mix brown sugar and cinnamon together in a bowl and set aside.

 Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract. Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan.

 Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

 Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

Barley Bake

 BARLEY BAKE: 

6 servings

Ingredients:

-1 medium onion, chopped 

-1 cup medium pearl barley 

-1/2 cup slivered almonds or 1/2 cup chopped almonds 

-1/4 cup margarine or 1/4 cup butter or 2tsp of canola oil 

-3 teaspoons dried (or fresh) parsley flakes 

-1/4 teaspoon black pepper 

-1/4 teaspoon salt 

-2 (14 1/2 ounce) cans beef broth 

Step 1: In a skillet, over medium heat, saute' the barley, onion, and almonds in the butter until lightly browned. **

Step 2: Transfer to a 2 quart baking dish.

Step 3: Add the parsley, pepper and salt; stir to mix.

Step 4: Add the broth, stir to mix.

Step 5: Bake in the oven at 350 for 1 hour and 15 minutes, until the barley is tender and the liquid is absorbed.

** I leave out the almonds.

Spaghetti soup

Spaghetti soup

Ingredients:

4 cups water

4 oz. (1 cup) uncooked ready-cut spaghetti (short curved pasta) or broken spaghetti noodles

20 frozen cooked meatballs or  3/4 pound ground Italian sausage, fried (or the amount you prefer)

1 (27 to 30-oz.) jar spaghetti sauce

optional: 1/2 tsp chopped garlic, 1/4 tsp. Italian seasoning.

Salt and pepper to taste.

Directions:

Bring water to a boil in large saucepan. Add spaghetti and meatballs or fried ground meat; cook about 10 minutes or until spaghetti is tender. Do not drain.

Stir in spaghetti sauce. Cook until thoroughly heated. If desired, sprinkle individual servings with grated Parmesan cheese. Mmmm.

Beef Jerky and seasoning mix

Seasoning blend

 2 1/2 Tbl. paprika

2 Tbl. salt

2 Tbl. garlic powder

1 Tbl. black pepper

1 Tbl. onion powder

1 Tbl. cayenne pepper

Mix and keep in jar for use in casseroles, chili, bbq's, jerky and much more.

To make Beef Jerky I mix:

1 1/2 Tbl. of above seasoning blend  to

1/4 cup worchestershire sauce

1/4 cup soy sauce

1 Tbl. Liquid smoke

 2 lb. lean beef roast (size is a guess, could be 3 lbs. :) )

Pour over evenly sliced raw beef roast ( 1/8 thick) and marinate over night to 2 days. I mix several times a day, but do it gently, the meat gets very tender as it marinates.

Place in single layer in dehydrator until dried out but not burnt. Time depends on thickness of meat and machine. 

Frozen Cranberry Salad

Ingredients

• 1 (12 oz.) bag fresh cranberries, finely chopped
• 1 1/4 cups white sugar
• 2 (8 oz.) cans crushed pineapple, well drained
• 1 (10 oz.) package miniature marshmallows
• 1 pint (2 cups) heavy whipping cream

Instructions

• In a medium bowl, mix together the chopped cranberries and the sugar.
• Cover and refrigerate at least 8 hours, or overnight.
• With an electric mixer, whip cream until stiff.
• In a large bowl, combine cranberries and pineapple. Fold in whipped cream and marshmallows.
• Pour into a large, airtight container and freeze until ready to serve.
• Thaw slightly (or completely if you prefer) before serving.
• Slice or scoop for bowl or on plate serving.
• Very refreshing.