Salmon Patties

My family has always liked fried salmon patties with biscuits and rice. I gave up making them a long time ago because I hated picking the bones out and removing the skin from canned Salmon. I recently discovered that you can buy pink canned salmon in the little cans like Tuna comes in. Skin removed and Bones picked out.  So here's my recipe.
2- 5 oz cans of salmon
1 egg, lightly beaten
1 green onion, finely sliced
1/4 cup of plain bread crumbs
Stir together and form into 4 patties.  Heat oil in frying pan. Cook the salmon patties in the oil until golden brown.  About 2 minutes on each side.  They are ready to eat.

Cut Off Fresh Corn

My mom always made the best corn.  She only used field corn and slowly cooked it forever in the oven in an iron skillet.  My sister is still insistent on field corn but I have long since abandoned that notion.  May not be as good as Mama's but it's good, nonetheless.

4-6 ears of corn
1/2 stick butter
1 tablespoon bacon drippings
salt and pepper to taste
First, I pop the corn, one at a time, shucks and all in the microwave for 3 minutes.   The silks will come off with the shucks.  So easy and the corn will be a little precooked.   May want to work under cool running water while shucking.
I use to use a knife to cut the kernels off and then scrape the cob for the juice.  Today I used a new tool I bought from Pampered Chef and it worked great.  You can do it either way.
Meanwhile I melt the butter and bacon drippings together.
(I save bacon dripping when I cook bacon in a pint jar in the fridge).  Add the corn to the pot and cook on low heat till done. About 30 minutes. Add salt and pepper to taste.  Stir often and add a little water if the corn starts to get a little dry.

Easy Caramel Icing

1 stick butter
1 cup brown sugar, packed
1/4 cup milk
2 cup confectioners sugar, sifted
1 teaspoon  vanilla
Melt butter, add brown sugar and cook until it reaches a boil. Stir often.   Add milk and bring back to boil.  Remove from heat and stir in confectioners sugar.  It's ready to spread!  It will thicken as it cools.

Zucchini Casserole

2 tablespoons of olive oil
2 lb of zucchini, slice
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/2 teaspoon of garlic powder
1 onion diced
1  teaspoon dried basil
1 can diced tomatoes. drained
1 cup Hellman's mayonnaise
1 cup grated Parmesan cheese
Sautee' zucchini and onions in olive oil. Add one can of diced tomatoes. Add salt pepper garlic powder and basil. Cook until onions are done. Pour into a casserole dish that has been sprayed with Pam. Mix one cup of Hellman's mayonnaise with one cup of Parmesan cheese. Spread on top of zucchini mixture until it covers the entire dish. Cook at 350 degrees until cheese is golden brown.  About 30-45 minutes. Let it set a few minutes before serving.

Coconut Oatmeal Cookies

1 cup of softened butter
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups oatmeal
1 cup coconut
2 cups self rising flour
1 teaspoon almond flavoring and 1/2 cup chopped almonds both optional.  I added both.
Cream butter.  Add ingredients in the order listed.  Drop with a spoon onto a cookie sheet that has been sprayed with PAM.  Bake at 350 degrees till golden brown.  For me it was 14 minutes.  

My Version of Hashbrown Casserole

There are only a few slight differences from the original recipe but they make a huge difference
1 bag of Alexia shredded hashbrown potatoes
1/2 onion diced
1 can cream of chicken soup
16 oz sour cream
1 stick butter
2 c. grated cheese
1 tube ritz crackers
1/2 stick butter
Let the hashbrowns thaw. Meanwhile, melt stick of butter and add diced onion. until onions are cooked.
In a bowl mix sour cream and cream of chicken soup.  Add the cheese and then the thawed hash browns.  Lastly fold in the melted butter and onion.  Pour into casserole dish that has been sprayed with PAM. Melt the half stick butter and add the tube of ritz crackers that have been crushed.  Stir until crackers absorb butter. Sprinkle on top of the casserole.  Bake at 350 degrees for 30-40 minutes until it's bubbly and cracker topping is golden brown.
NOTE...be sure and use the Alexia potatoes.  They are made with Yukon Gold potatoes and are already seasoned. Trust me, it makes a difference.

Jalepeno Poppers

18 jalepenos
16 oz roll of sausage
8 oz cream cheese
1/2 cup sour cream
1 cup motzerella cheese
Wash peppers. Cut ends off. Slice in half lenthwise.Remove seeds and membrane. Place halves on a baking sheet.
Brown sausage in a skillet and drain. In a bowl cream together softened cream cheese sour cream and mozzarella. Fold in the cook sausage. Stuff the jalapeno halves with the sausage mixture. Top each one with a little extra mozzarella. Bake at 350 for 30 minutes.
I haven't tried this yet, but I believe this mixture would also work good with stuffed mushrooms.