Carrots au Gratin

 Ingredients:

4 tablespoons melted butter, divided

1/4 cup saltine cracker crumbs

2 Tablespoons grated parmesan cheese

3 cups sliced carrots

1/4 chopped pepper- I used a yellow one

3 tablespoons chopped red onion

Directions:

In a small bowl, toss 2 tablespoons of the melted butter with cracker crumbs, parmesan cheese- set aside.

Cook carrots, pepper and onion in salted boiling water just until tender.

Drain

Stir in remaining 2 tablespoon butter. Top carrots with buttered crumbs

I made this recipe in 2006 for my dear friend Elsie. I remember she liked it.

It's from my collection of TOH recipes that I printed .

Garlic Parmesan Baked Shrimp

 Ingredients

1 pound large shrimp, peeled and deveined

4 cloves garlic, minced

¼ cup grated Parmesan cheese

2-4 tablespoons butter, melted

1 tablespoon lemon juice

½ teaspoon paprika

½ teaspoon Italian seasoning

Salt and pepper, to taste

¼ cup seasoned breadcrumbs or panko

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Directions:

Preheat your oven to 400-425°F (200-220°C). Lightly grease a baking dish with cooking spray or parchment paper.

Mix garlic, Parmesan cheese, melted butter, lemon juice, paprika, and Italian seasoning in a bowl.

Add the shrimp to the bowl and toss until they're evenly coated with the garlic-Parmesan mixture.

Arrange the shrimp in a single layer in the prepared baking dish.

Sprinkle breadcrumbs or panko over the shrimp.

Bake for 10-18 minutes, depending on the oven temperature and shrimp size, until the shrimp are pink and the topping is golden brown.

Garnish with chopped parsley and serve with lemon wedges

Cakemix Carrot Cake Cookies

 

Ingredients:

1 (15.25 ounce) box carrot cake mix( I used Duncan Hines)

2 large eggs

1/2 cup vegetable or canola oil

Directions:

Preheat the oven to 350 degrees F and line baking sheets with parchment paper.

In a large bowl, mix the carrot cake mix, eggs, and vegetable oil until a smooth dough forms.

Use a medium cookie scoop to portion the dough onto the prepared baking sheets, making sure you have an even number of cookies. Space them about 2 inches apart.

Bake for 8-10 minutes or until the edges are set. Let the cookies cool on the pan for a few minutes, then transfer them to a wire rack to cool completely.

Mei loves carrot cake so made these cookies for her

You can make these into a cookie "sandwich". Get a tub of cream cheese frosting , spread on bottom of one cookie then place the other cookie on top.

Slow Cooker Chicken Stew

 

Ingredients

 2 pounds boneless, skinless chicken thighs

 4 carrots, sliced

 3 potatoes, diced

 1 onion, chopped

3 cloves garlic, minced

4 cups chicken broth ( I cut this to 3 and even then it was a little soupy- I thicken it up with some added broth mixed with cornstarch)

1 cup frozen peas

 2 tablespoons tomato paste

 1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

 Fresh parsley, chopped (for garnish)

Directions:

1. Place the chicken thighs at the bottom of the slow cooker.

2. Layer the sliced carrots, diced potatoes, chopped onion, and minced garlic over the chicken.

3. In a separate bowl, combine the chicken broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper. Pour this mixture over the slow cooker contents.

4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.

5. About 30 minutes before serving, add the frozen peas and allow them to heat through.

6. Once done, shred the chicken with two forks and stir it back into the stew. Adjust the seasoning if needed.

7. Serve hot, garnished with fresh parsley.

Preparation Time: 15 minutes

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

This is an old TOH recipe. I didn't add who posted it but very happy to found it😀

 I added some celery.

Why make this when the weather is warm? A good meal is a good meal!

Old Fashioned Salmon Patties Recipe

1 can pink salmon (14.75 oz )

1 large egg

⅓ cup onion, finely chopped

Lemon Juice- freshly squeezed

Garlic Salt: about 1 tsp (optional)

Black Pepper: about 1/4 tsp

Worcestershire Sauce: about 1 tsp (optional)

Mayonnaise: about 2 tbsp (optional)

Parsley: finely minced, about 1/4 cup

1/2 cup panko

1½ teaspoons salt

1½ teaspoons baking powder

1½ cups vegetable oil 

Directions:

Heat oil in a large heavy-bottomed skillet (such as a cast iron pan) over medium heat. It should be 350°F–375°F Don’t fill the skillet more than half full with oil.

Drain the can of salmon and reserve 2 tablespoons of the juice in a small bowl. Pick out any bones.

Whisk the egg in a large bowl. Add the salmon, ⅓ cup onion, ½ cup panko, and 1½ teaspoons salt.

Whisk 1½ teaspoons baking powder into the reserved salmon juice. Pour that into the salmon and flour mixture, and mix gently until combined.

Shape the mixture into patties, roughly 2 inches in diameter. Pack firmly but not too tightly. This helps them not to become crumbly.

*Fry in 1½ cups hot oil for 2–3 minutes, or until golden brown on the bottom. Flip and continue cooking until golden brown on the other side, another 2 minutes.

Drain on a paper towel lined plate.

Since I'm a disaster at frying I popped them in the air fryer! SO EASY!

Marthas Banana Bread

 

Ingredients:

½ cup (1 stick) butter, at room temperature, plus more for pan

1 cup sugar

2 large eggs

1 1/2 cups unbleached AP flour

1 teaspoon baking soda

1 teaspoon kosher salt

1 cup mashed very ripe bananas( I use frozen bananas that were VERY ripe)

1/2 cup sour cream

1 teaspoon vanilla extract

1/2 cup chopped pecans or walnuts

Directions:

Preheat oven to 350°F. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter, and sugar until light and fluffy.

Add eggs and beat to incorporate.

In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined.

Add bananas, sour cream, and vanilla; mix to combine.

Stir in nuts and pour into prepared pan.

Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes.

Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Note: Good story why I made this.

Gabe still rides his bike. Not 26 miles like he use to but still active.

He did his ride while I was at the doctors office and he had a flat.

The bike is way to heavy to walk home especially since he was 4 miles from ours. He wanted to leave the bike at someones house ( no one he knew). He knocked on a few doors and went to another house and a man came to the door and told Gabe he could leave the bike in his yard. 

Gabe thanked him and told him he would be back in a hour to pick it up with the car after he walked home. The man told Gabe that no way was Gabe going to walk - he would drive him.

This man's mother died the night before knocked on this mans door. He told Gabe that he was in bed praying and then the door bell rang- maybe Gabe was God answer!

Fluffy Cottage Cheese Blueberry Cloud Bread

 Ingredients:

4 large eggs, separated

1 cup cottage cheese

1 cup fresh blueberries

1/4 teaspoon salt

1/4 teaspoon cream of tartar (optional, for stabilizing egg whites)

1/2 teaspoon vanilla extract (optional)

Directions:

Preheat the oven: Set oven to 300°F (150°C) and line a baking sheet with parchment paper.

Whip the egg whites: In a clean bowl, beat egg whites with salt and cream of tartar (if using) until stiff peaks form.

Blend the base: In another bowl, blend cottage cheese, egg yolks, and vanilla extract (if using) until smooth.

Combine: Gently fold the egg whites into the cottage cheese mixture using a spatula, keeping as much air as possible.

Add blueberries: Carefully fold in the blueberries without overmixing.

Shape and bake: Spoon the mixture into rounds or loaf shapes on the prepared baking sheet.

Bake: Bake for 25–30 minutes until golden and set. Cool slightly before serving.

Notes

Make sure your bowls are grease-free to help the egg whites whip properly. For best texture, use fresh blueberries and blend the cottage cheese until completely smooth.

 My egg whites didn't "peak" up the way I wanted. A tiny bit of yolk  broke in the whites.

I know it didn't fluff up the way I wanted but might try it again.

Note to self- next time make it in the individual casserole dish. Came out SO much better.