SANDRA'S EASY CHOCOLATE COCONUT MARSHMALLOW FUDGE

The most creamy and decadent fudge ever!

You can also sub out the coconut and marshmallows for chopped nuts,

or the chips for other flavors...

Yield: 36 squares

Prep: 10 Mins.

Cook: 5-10 Mins.

Chill: 2 Hrs.

INGREDIENTS

3 cups semi-sweet chocolate chips

1 (14-oz can) sweetened condensed milk (not unsweetened evaporated milk)

Pinch of kosher salt

1/2 cup finely shredded sweetened coconut

2 cups miniature marshmallows

1-1/2 teaspoons vanilla extract

METHOD

Line an 8" square baking dish with foil, leaving extension handles over edges of about 2".

Place a heavy bottom medium saucepan over low heat, add the chocolate chips, sweetened condensed milk, and salt. Stir constantly, gently, until all chips have melted.  Remove from heat.

Fold in vanilla, then the coconut and marshmallows.

Spread mixture evenly into the prepared baking dish.

Chill, uncovered, in the refrigerator for a minimum of 2 hours before removing foil, then cutting into 36 squares (*see below).

Store any leftovers in an airtight container in the refrigerator for up to 3 weeks. ~ Enjoy!

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Tip:

*How to cut into 36 even squares: First, cut across the middle each way, and then cut each of the four squares into thirds each way (9x4=36 squares).

SANDRA'S SIGNATURE CREAMY TOMATO VINAIGRETTE

I usually have this incredible
creamy vinaigrette on hand in my refrigerator,
it's a fresh and tasty staple readily available at most times in my house...

Yield: 2 cups

Prep: 10 Mins.

Refrigerate: Up to 7 days

INGREDIENTS

1 cup mayonnaise

1 cup seeded and diced roma tomatoes

1/3 cup diced yellow onion

3 tablespoons cider vinegar

2 tablespoons Mazola oil

1/2 teaspoon garlic granules (or powder)

3 tablespoons dried parsley (or 1 tablespoon freshly chopped)

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

METHOD

Place all ingredients into the pitcher of a blender; puree until smooth.

Transfer to a pint-size Mason jar, cover, and store in the refrigerator for a minimum of 2 hours for flavors to meld, or up to 7 days.

Serve with your favorite garden salad, or as a vegetable or torn rustic bread dip. ~ Enjoy!

SANDRA'S LAYERED FRUIT-LADEN LEMON JELLO DESSERT

Top layer: Lemon jello, pineapple, pears
Middle Layer: Sweet creamy mixture
Bottom Layer: Lemon jello, pineapple, peaches

Servings: (8 to 10)
Prep: 15 Mins.
Refrigerate: 1st time-1-1/2 hrs; 2nd time-4 hrs.

INGREDIENTS:

2-Layer Jello-Fruit Mixture:
2 (3 oz. boxes) fat-free lemon jello, divided
2 cups boiling water, divided
1 15 oz. can peaches in light syrup, drained (reserve juice)
1 15 oz. can pears in light syrup, drained (reserve juice)
1 20 oz. can crushed pineapple, drained (reserve juice)
--[Note: Overall, you'll only be using 1 cup of reserved fruit juice)

Middle Creamy Layer Mixture:
1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons agave (or 1 tablespoon honey)

METHOD:

In a medium, round, glass bowl, add one pkg. lemon jello; stir in 1 cup of boiling water to dissolve.

In a small, round, glass bowl, the second pkg. lemon jello; stir in 1 cup of boiling water to dissolve.

Separately drain the 3 cans of fruit through a sieve a medium bowl to drain; setting 3 different drained fruits in their own small bowl.  Roughly chop the bowl of peaches, then the bowl of pears.  Set 3 bowls of fruit aside.

Measure 1 cup of drained fruit juice mixture and stir into large bowl of lemon jello, then do the same adding a separate 1 cup of drained fruit juice mixture and stir into second small bowl of lemon jello.  Place both bowls of lemon jello into refrigerator to cool and slightly thicken for 1-1/2 hours.

Meanwhile, whisk the creamy layer mixture ingredients in a small bowl, and refrigerate until final assembly of dessert.

After 1-1/2 hours, drain any additional juice that accumulates under fruit in 3 bowls.  Add half of the drained crushed pineapple both the first large bowl of partially set lemon jello, including the other half to the small bowl of lemon jello. Gently fold in all the drained peaches to the large bowl jello mixture.

Spread the creamy layer mixture over top of first layer of jello fruit mixture.

Gently fold in all the drained pears to the small bowl jello mixture, then pour atop the creamy layer mixture, and your dessert is fully assembled! Cover, and refrigerate for a minimum of 4 hours to set. ~ Enjoy!

SANDRA'S RESTAURANT-STYLE JAPANESE SALAD DRESSING

For a fast and easy Japanese dressing recipe tasting super similar
to those found in top-notch Japanese restaurants ~ This one's for you!

Yields: (1-1/2 cups)
Prep: 5 Mins.

INGREDIENTS:

1/2 cup finely chopped sweet white onion
1/2 cup canola oil
2 tablespoons water
2 teaspoons ground ginger (or 2 tablespoons freshly grated)
2 tablespoons minced celery
3 tablespoons ketchup
1/4 cup low-sodium soy sauce
2 tablespoons honey
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon granulated garlic
1/2 teaspoon fine-grain sea salt
1/2 teaspoon freshly ground black pepper

METHOD:

Add all ingredients in order listed in blender.  Place lid on top, and blend on high speed for a minimum of 30 seconds, until dressing is smooth. Let dressing stand a minimum of 4 hours in refrigerator for flavors to meld before serving. ~ Enjoy!

Sandra's Japanese Restaurant-Style Salad
(Click for recipe)...

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Tip: Store dressing in refrigerator in a tightly covered glass container for up to 1 week. It's also fab as a condiment on hoagie roll and grilled sandwiches...or, as a dip for veggies (quite a thin dressing, but I like it that way as it's not supposed to be thick: FYI)

SANDRA’S EASY PUMPKIN LOG ROLL with a CREAMY MAPLE FILLING

A phenomenal dessert that freezes well,

so the pumpkin log roll can be made ahead of time

and sliced while frozen into pieces for a stunning presentation...

Servings: (10 to 12)

Prep: 15 Mins.

Bake: 12-15 Mins.

INGREDIENTS

Roll:

Wet Mixture:

3 large eggs, slightly beaten

1 cup granulated sugar
6 tablespoons unsalted butter, at room temperature

2/3 cup pure pumpkin
1 teaspoon vanilla extract

Dry Ingredients:

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons ground cinnamon
1 teaspoon ground ginger

1/8 teaspoon ground cloves
1/8 teaspoon nutmeg

1/8 teaspoon salt

Filling:

1 (8 oz. tub), cold, whipped cream cheese

1 cup confectioners' (powdered) sugar, sifted

6 tablespoons unsalted butter, at room temperature

1 teaspoon mapleine

--Additional confectioners’ sugar (for decoration)

METHOD

Preheat oven to 375 degrees. Spray a 15”x10” jelly-roll pan; line with parchment paper, then spray top of paper as well. Set aside a clean tea towel (large enough to cover unrolled pumpkin roll).

Beat eggs, granulated sugar and butter in large mixer bowl until thick. Beat in pumpkin and vanilla extract. Sift flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt into same bowl over wet ingredients. Using a wooden spoon, stir dry mixture into wet ingredients, mixing just until incorporated. Spread batter evenly onto prepared pan.

Bake for 12 to 15 minutes, until top of cake springs back when touched.

Immediately loosen sides of cake, place tea towel over top flush with beginning roll-up edge.

Turn onto working surface. Carefully peel off parchment paper.

Roll up cake and towel together, starting with shorter end.

Cool seam-side down on wire rack for 15 minutes.

Meanwhile, prepare the filling by beating cold, whipped cream cheese, 1 cup sifted confectioners’ sugar, butter and mapleine in small bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over inside of cake to within 1/2” of all edges. 

Re-roll cake into log, gently but tightly. Wrap in plastic wrap and refrigerate seam-side down for at least 1 hour.

Unwrap pumpkin log, generously sprinkle with sifted confectioners' sugar on entire outside, and cut into 1" slices, then serve (See main photograph above). ~ Enjoy!

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Tip:

If freezing pumpkin log roll, defrost first to serve whole, or I prefer to slice while frozen for cleaner cut cake slices, then serve individually.

SANDRA’S LUSCIOUS ALASKA DUNGENESS CRAB CAKES with SEAFOOD AIOLI

Simply put, this is another reason why I love living in Alaska! 
Yum...

Servings: (2)

Prep: 5 Mins.

Chill: 20 Mins.

Cook: 8 to 10 Mins.

INGREDIENTS

Seafood Aioli: (Yields ½ cup)

½ cup sour cream

¼ cup mayonnaise

1 teaspoon lemon juice

¼ teaspoon old bay seasoning

¼ teaspoon sriracha (Asian hot sauce)

Fresh-Cooked Lump
Alaska Dungeness
Crab Meat

Crab cakes:

¼ cup mayonnaise

½ cup Italian seasoned bread crumbs

¼ teaspoon old bay seasoning

¼ teaspoon garlic powder

¼ teaspoon onion powder

1 large egg, lightly beaten

1 teaspoons dijon

1 teaspoon worcestershire

¼ teaspoon sriracha (Asian Hot Sauce)

Pinches of fine-grain sea salt and white pepper

½ lb. cooked lump dungeness crab meat, picked over

--For frying:

----1 tablespoon vegetable oil

----1 tablespoon unsalted butter

Garnish:

1 green onion, finely sliced (green and white parts)

METHOD

Prepare steamed basmati rice, according to package directions (if using) beforehand.

Whisk the aioli (sauce) ingredients in a small bowl. Taste; add more sriracha sauce if you like it spicier.  Refrigerate for flavors to meld.  Store leftovers, covered, in refrigerator for up to 1 week.

Sandra's Creamy Seafood Aioli

Meanwhile, in a medium bowl, add all crab cake ingredients, except crab meat; mix to incorporate.  

Gently fold in the crab meat, just until incorporated. 

Shape mixture into four 1” thick crab cakes; transfer to a wax paper-lined plate.

Refrigerate formed crab cakes until firm for a minimum of 20 minutes, or up to 4 hours.

Heat oil and butter in a large cast-iron skillet over medium heat. Add crab cakes and cook until golden on bottom, about 4 to 5 minutes per side, for a total of 8 to 10 minutes. 

Transfer crab cakes to individual plates, and serve topped with Seafood Aioli and garnish with sliced green onions, with a side of steamed basmati rice drizzled with ginger soy sauce. ~ Enjoy!

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Tip:  I served these crab cakes with steamed basmati rice and ginger soy sauce, including the following as a first course:

Sandra's Ultimate Dungeness Crab Salad:
Click link for recipe...

SANDRA’S CREAMY SEAFOOD AIOLI

A perfect sauce to accompany

crab cakes, salmon patties, 

seafood appetizers,

pan-seared or grilled salmon,

halibut, and so on...

Prep: 5 Mins.

Yields: ½ cup

INGREDIENTS

½ cup sour cream

¼ cup mayonnaise

1 teaspoon lemon juice

¼ teaspoon old bay seasoning

¼ teaspoon sriracha (Asian hot sauce)

METHOD

In a small bowl, whisk all the ingredients. Taste, and add more sriracha sauce if you like.  Make ahead for flavors to meld, and chill leftovers in an airtight for up to 1 week.

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Tip:  I recently served this Seafood Aioli with:

Sandra's Luscious 
Alaska Dungeness Crab cakes 

SANDRA’S 5-MINUTE FRESH APPLE SPINACH SALAD

This is a mouth-watering addition

to the table with the red and green

contrast of ingredients.

The versatile creamy sweet vinaigrette

would also pair nicely with any other

salad greens or toppings...

Servings: (4)

Prep: 5 Mins.

INGREDIENTS

Creamy Sweet Vinaigrette:

1/3 cup mayonnaise

1 tablespoon apple cider vinegar

1 tablespoon honey

¼ teaspoon celery seeds

Pinches of salt and fresh white pepper

Salad:

4 cups baby spinach

1 red delicious apple, unpeeled, cored and chopped

METHOD

In a small glass bowl, whisk the creamy sweet vinaigrette ingredients until combined. 

Sandra's Creamy Sweet Vinaigrette Recipe

To serve, divide the spinach and apples among 4 salad bowls, then drizzle with creamy sweet vinaigrette.  Enjoy!

SANDRA’S CREAMY SWEET VINAIGRETTE

This versatile creamy sweet vinaigrette

would pair nicely with any

salad greens or toppings...

Yields: (Appx. ½ cup)

Prep: 5 Mins.

INGREDIENTS

1/3 cup mayonnaise

1 tablespoon apple cider vinegar

1 tablespoon honey

¼ teaspoon celery seed

Pinches of salt and fresh white pepper

METHOD

In a small glass bowl, whisk the creamy sweet vinaigrette ingredients until combined. 

To serve, drizzle creamy sweet vinaigrette over salad greens and your choice of toppings.  Enjoy!

A salad that pairs very nicely with this vinaigrette:

Sandra's 5-Minute Fresh Apple Spinach Salad Recipe

SANDRA’S CRAZY-DELICIOUS GRILLED CHICKEN CRANBERRY SALAD

This recipe was derived from

ingredients I had on-hand today,

and I must say, “This is one impeccable salad!”

Servings: (4)

Prep: 10 Mins.

Grill: 5 Mins. (In batches)

INGREDIENTS

Creamy Honey Poppy Seed Dressing: (Yields 1 cup – Prep 5 Mins.)

2 tablespoons champagne vinegar

2 teaspoons poppy seeds

¾ cup mayonnaise

Pinch of fine-grain sea salt

Salad:

4 boneless, skinless chicken breasts cut crosswise into ½” thick slices

6 cups of a combination of both romaine and iceberg lettuce

½ cup goat cheese crumbles

½ cup dried cranberries (craisins)

1/3 cup toasted pine nuts

METHOD

Preheat indoor cast iron grill or skillet to medium-high heat.

Whisk all dressing ingredients in a small bowl, and set aside ¼-cup of dressing separately to baste grilled chicken.

Creamy Fireweed Honey and Poppy Seed Dressing

Spray hot grill, and cook chicken slices in separate batches so as not to overcrowd, by grilling the first side without disturbing (to form proper grill marks) for 3 minutes while brushing tops of chicken with the ¼-cup of dressing.

Flip chicken pieces over and continue grilling the other side for 2 minutes.  

When each batch has finished grilling, remove chicken slices to the plate, and then continue on.  

Toss any of the remaining ¼-cup of dressing used to baste the chicken.

When all chicken slices have finished grilling, divide lettuce among 4 plates. Top each serving with grilled chicken slices, goat cheese crumbles, dried cranberries, and toasted pine nuts.  Lightly drizzle your desired amount of the reserved ¾-cup of dressing over all four salads, then serve. ~ Enjoy!

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Tips:  Toast pine nuts in a dry skillet over low heat, just until light golden brown and slightly fragrant.  Also, feel free to store any leftover dressing in the refrigerator for up to two weeks.

SANDRA’S CREAMY HONEY POPPY SEED DRESSING

A sweeter version of another one of my
favorite 'go to’ salad dressings.
It's so delicious I simply crave it at times...

Yields: (1 cup)

Prep: 5 Mins.

INGREDIENTS

1/3 cup fireweed honey

2 tablespoons champagne vinegar

2 teaspoons poppy seeds

¾ cup mayonnaise
Pinch of fine-grain sea salt

METHOD

Whisk all ingredients in a small bowl, and store covered in a glass or ceramic non-reactive container for up to two weeks in refrigerator.

A fantastic salad dressing, or to marinate chicken, halibut, or pork in prior to grilling. ~ Enjoy!

I made Sandra's Crazy-Delicious Grilled Chicken Cranberry Salad using this fabulous dressing:

Crazy-Delicious Grilled Chicken Cranberry Salad

SANDRA’S SPRINGTIME SALAD with CREAMY GOAT CHEESE DRESSING

I used organic goat cheese 
ordered from Full Circle Farms 
made in Seattle, 
including all organic vegetables 
in this fantastic springtime salad...

Servings: (4)
Prep: 15 Mins.

Posted by Sandra 

INGREDIENTS

***Dressing:

¼ cup mayonnaise
¼ cup sour cream
1 tablespoon red wine vinegar
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon worcestershire
½ tablespoon fireweed honey (or more if you like a sweeter dressing)
½ teaspoon fine sea salt
¼ teaspoon ground pepper
¼ cup cold water
½ cup goat cheese, crumbled; and divided

***Salad:

1 head of romaine lettuce, torn into pieces
2 carrots, trimmed, and peeled into short ribbons
12 radishes, trimmed, and thinly sliced
1 zucchini, thinly sliced
1 avocado, peeled, deseeded, and thinly sliced

***Garnish:
Sprigs of fresh parsley

METHOD

In a large bowl, whisk together mayonnaise, sour cream, red wine vinegar, onion powder, garlic powder, worcestershire, honey, sea salt, ground pepper, and cold water. Stir in 1/4 cup crumbled goat cheese with a spoon, and set aside to allow flavors to meld for 15 minutes.

Meanwhile, with a vegetable peeler, peel carrots into short, thin ribbons, and prepare remaining salad ingredients (See *Tip, or simply use a knife to slice remaining veggies).

After the dressing flavors meld, add the torn lettuce to the dressing, and gently toss to combine.  Serve dressed lettuce among 4 serving plates, and top each equally with carrot ribbons, and then radish, zucchini, and avocado slices.  Sprinkle with remaining ¼ cup of crumbled goat cheese.  Garnish each plate of salad with fresh sprigs of parsley, and serve. – Enjoy!

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*Tip:  I use a mandoline to thinly and evenly slice the radishes and zucchini, and a vegetable peeler for the carrots to make short, thin ribbons.

SANDRA'S CREAMY TOFFEE DIP with FRESHLY SLICED, SWEET APPLES

I had an abundance of fresh, quality apples
and came up with this recipe
because I'm crazy about toffee;
hence the dip creation...

Servings: (4)

Prep Time: 5 Mins.
Posted by Sandra

INGREDIENTS

4 unpeeled apples, cored, and cut into ¼” slices

***Creamy Toffee Dip

1 (8-oz.) package cream cheese, at room temperature
1 (8-oz.) package toffee bits
3/4 cup light brown sugar
1/2 cup white sugar
½ teaspoon cinnamon
1 teaspoon vanilla extract

METHOD

In a medium bowl, beat with a hand mixer on low all the dip ingredients until well blended. Serve dip immediately in a nice serving bowl placed in the center of a decorative platter, and surround with sweet and crunchy apple slices.

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Tip: This Creamy Toffee Dip can be stored in the refrigerator up to 5 days, just bring to room temperature to soften for easier dipping, about 30 minutes beforehand.

 

SANDRA'S CREAMY HOMEMADE HONEY DIJON DRESSING or DIP

You'll never buy store-bought again
because you can make this fantastic
recipe that's so flavorful
and know all the ingredients within it...

Yields: (1/3 cup)
Prep. 3 Mins

Posted by Sandra

INGREDIENTS

1/4 cup mayonnaise
1 tablespoon dijon (regular or stone ground)
1 tablespoon honey (for my recipe, click here:  Sandra's Alaska Fireweed Honey - Homemade)
1/2 tablespoon fresh lemon juice

METHOD

In a small non-reactive bowl (glass or ceramic), whisk together the mayonnaise, dijon, honey, and lemon juice, until smooth and emulsified.

Cover and refrigerate any leftovers.


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Tip: Try using this instead of beaten eggs when breading meat, seafood, or poultry. Also, this is fantastic as a dip for chicken tenders, or as a dressing for garden salads, esp. when adding strips of chicken, turkey, or fish.

SANDRA'S CREAMY CLAM DIP with LIGHT RYE WASA CRACKERS

A very, very satisfying and tasty
clam dip that you're 
bound to adore...

Servings: (6 to 8)
Prep: 5 Mins. |
Stand time: 15 Mins.

INGREDIENTS

1 (8 oz.pkg.) cream cheese, at room temperature
½ cup sour cream
1 (6.5 oz. can) minced clams (I prefer Snows)
----drained (while reserving some juice depending upon desired consistency)
¼ teaspoon seasoning salt (I prefer Johnny’s Seasoning Salt)
¼ teaspoon freshly ground pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon old bay seasoning
½ teaspoon worcestershire sauce
½ teaspoon freshly squeezed lemon juice
¼ teaspoon paprika

--Garnish with 1 teaspoon freshly chopped Italian parsley

--1 pkg. of wasa light rye crackers (see photograph)

METHOD

Place cream cheese and sour cream in a medium bowl; whisking until smooth. Add the remaining ingredients, except parsley, and continue to whisk until combined. Cover and let stand at room temperature for 15 minutes for flavors to meld. Check consistency, adding more clam juice if desired, and place Clam Dip in a smaller decorative serving bowl, then sprinkle with freshly chopped parsley.  Place in center of a large platter, and line outer parameter with light rye wasa crackers, including a few table knives for spreading Clam Dip on crackers. – Enjoy!

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Tips: You can also make this into a crab dip by replacing 8 oz. of broken lump crab for the clams. Also, many people love to eat this Clam Dip with ruffle potato chips, and it gets tastier the next day.

SANDRA'S CREAMY TOFFEE DIP with APPLE SLICES

I had an abundance of fresh, quality apples
and came up with this recipe
because I'm crazy about toffee;
hence the dip creation...

Servings: (4)

Prep Time: 5 Mins.
Posted: by Sandra at

INGREDIENTS

4 unpeeled apples, cored, and cut into ¼” slices

***Creamy Toffee Dip
1 (8-oz.) package cream cheese, at room temperature
1 (8-oz.) package toffee bits
3/4 cup light brown sugar
1/2 cup white sugar
½ teaspoon cinnamon
1 teaspoon vanilla extract

METHOD

In a medium bowl, beat with a hand mixer on low all dip ingredients until well blended. Serve dip immediately in a nice serving bowl placed in the center of a decorative platter surrounded with sweet and crunchy apple slices.


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Tip: This Creamy Toffee Dip can be stored in the refrigerator up to 5 days, just bring to room temperature to soften for easier dipping, about 30 minutes beforehand, and whisk to re-combine.

SANDRA'S SALMON and PASTA in a CREAMY LIME SAUCE

I'm sharing my tasty and zesty recipe
for using up left-over salmon
that you can make in less than 30 minutes!

Servings: (2)

Prep: 10 mins. |
Cook: 20 mins.

Posted: by Sandra

INGREDIENTS

***Pasta and Peas

½ lb. pasta, such as fettuccini or linguine (plus some reserved liquid*)

1/2 cup frozen green peas

***Sauce

1 tablespoon olive oil
2 green onions, chopped into 1/4" slices
pinch of red pepper flakes
1 large garlic clove, minced
1/4 cup quality white wine
4 oz. pkg. herbed goat cheese
1/2 teaspoon onion powder
2 tablespoons grated parmesan cheese
*1 cup reserved pasta water
1 teaspoon freshly grated lime zest
kosher salt and freshly ground black pepper

***Salmon
1 or 2 cooked salmon fillet(s), skin and bones removed

***Garnish
1 tablespoon freshly chopped parsley
1 tablespoon grated parmesan cheese

METHOD

Cook pasta in salted water according to package directions, adding the peas to the pot to thaw during the last minute of cooking, and then drain both in colander, reserving 1 cup of hot pasta water; set aside.

Return the cooking pot over medium heat. Add the oil, then the green onions, red pepper flakes and garlic, and sauté for 30 seconds. Deglaze with white wine, and cook until some wine evaporates. Add the goat cheese by breaking it into chunks into pot; add the onion powder, 2 tablespoons parmesan cheese, lime zest, and ½ cup pasta water. Whisk to combine, until the cheese melts into a sauce. Whisk in the remaining ½ cup of pasta water. Taste for seasonings, adding kosher salt and ground pepper to taste.

Reduce heat to low, and add the salmon by breaking fillet(s) into large chunks. Simmer for 1 minute to warm the salmon. Add the pasta and gently toss to coat with tongs (be careful not to break up the salmon). Season to taste with salt and pepper, if needed. Serve in two pasta bowls, and then equally garnish with chopped parsley and grated parmesan cheese.

A CREAMY ORANGE JELLO FLUFF DESSERT

I first had this by Mayor Powell's
mother in Yakutat who let me help her make it,
and have religiously made it since then...

Servings: (8)
Prep: 5 mins. |
Refrigerate: 4 hours (minimum)

Posted by Sandra

INGREDIENTS

1 (3 oz. small box) orange jello
1 (16 oz. large tub) small curd cottage cheese
1 (8 oz. can) of crushed pineapple, drained
1 (8 oz. tub) of cool whip, thawed
1 teaspoon vanilla extract

METHOD

Drain the pineapple. Mix the cottage cheese and whipping cream together, until well blended; stir in the pineapple and vanilla, and mix well.

Stir in orange jello, mixing very well until you have a uniform pale-orange color. Chill for a minimum of 4 hours (this step is very important) prior to serving. - Enjoy!

~~~~~~~~~~~~~~~

Tips: I like to whip this up in the morning so it is ready to serve after dinner! Kids just love it – and it is also just as tasty alternatively using other citrus flavors of jello ;-)

SANDRA'S GRILLED PEPPERED SALMON with a CREAMY LIME MARINADE

A very, very good method to grill fresh salmon steaks,
which are guaranteed to be flavorful and moist...

Servings: (4)
Prep: 10 Mins. |
Marinate 15 Mins|
Grill: 10 Mins.

Posted by: Sandra

INGREDIENTS:

1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon honey
1/2 cup low-fat plain yogurt
1 tablespoon fresh ginger, minced
1 clove garlic, minced
1 green onion, sliced
½ teaspoon dry rosemary
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
4 (1”) thick salmon steaks (if thicker, allow more cooking time)
1 lime, cut into wedges

METHOD:

Whisk together oil, lime juice, honey, yogurt, ginger, garlic, green onion, rosemary, salt and pepper in a shallow non-reactive dish. Add fish steaks and turn to coat with marinade. Cover and marinate for at least 15 minutes, turning once.

Preheat indoor grill to medium-high heat, or an outdoor grill. Oil a folded paper towel, hold it with tongs and rub it over the rack or grill pan.

Coarsely grind pepper onto steaks. Place the steaks onto hot oiled grill rack, turning once at 5 minutes; continue cooking until the fish is opaque, about 10 minutes total (discarding marinade). Serve immediately with lime wedges. - Enjoy!