Cod Benedict

I was in a hurry to make dinner last night and realized I needed to get creative with what was available - fish and hash brown patties (which were both sadly starring at me from the freezer shelf).

In an instant I saw the vision and began to create. This was a delicious meal that my kids and husband absolutely loved. It reminds me of eggs Benedict with the layering of meat, eggs and Hollandaise sauce over an English muffin. In my case it was codfish fillets and my own creamy sauce over a hash brown patty. I infused flavors of garlic, dill and lemon juice into my creation and it didn't disappoint!

Cod Benedict

• 4 codfish or halibut fillets (thick cuts)
• frozen hash brown patties
• 1/2 cup flour
• 1/2 stick of butter
• 2 cups milk
• 1/2 cup shredded Parmesan cheese
• 1 Tbsp lemon juice
• lemon pepper
• dried dill
• garlic powder

In a saucepan melt 2 Tbsp of butter and then stir in 2 Tbsp flour. Add 1/2 cup of milk and repeat the process one more time. As sauce begins to thicken, add remaining milk. Stir in 1/2 tsp of lemon pepper, 1/2 tsp of dill, 1/2 tsp of garlic powder and Parmesan cheese. Remove from heat, set aside and cover.

Bake hash brown patties in oven according to directions on package (about 15-20 minutes). Make sure they come out crisp.

In a skillet melt a slice of butter. Cook fish fillets until golden on both sides (be careful when turning fish that it doesn't flake and fall apart. Season them in pan with dill, lemon pepper and lemon juice.

Serve fish fillet on hash brown patty and smother with sauce. Serve with spinach or salad. Enjoy!!

Earthquake Cake

This recipe is from my sister in law and it's my favorite cake. It is rich and definitely satisfies the sweet tooth. The reason it's called earthquake cake is because it really looks like the result of an earthquake. The center of the cake sinks in and you see different layers (like in the earth) and there are even visible fault lines. It's the only cake that you don't need to frost because it is gooey and rich like a brownie or a chocolate molten cake. For our family home evening lesson on Monday night I decided to have a lesson on emergency preparedness and we went through each room in the house and talked about what to do if an earthquake happened if you happened to be in that room. Where were the safe places to take cover and where were the danger zones. Our kids really enjoyed it and afterward we had earthquake cake!

Earthquake Cake

• 1 German Chocolate cake mix
• 1 cup nuts
• 1 cup coconut
• 1 pkg cream cheese
• 2 cups powdered sugar
• 1 stick of butter

In a 9 X 13 inch pan, sprinkle nuts and coconut. Mix cake mix according to directions on box. Pour over nuts and coconut. Soften the cream cheese and butter, add powdered sugar and mix well. Pour mixture over the cake gently stirring it into the cake. Use a butter knife to make a pretty marble design.

Bake at about 350 degrees for 37 minutes or according to directions on cake mix box. Serve warm! It's great with vanilla ice cream as well.

Tangy Tarragon Tuna Salad

I first tried this mild, creamy, tangy, sweet tuna salad at the Sweet Tomatoes restaurant in Sandy, Utah. I could swear that it had cinnamon in it and for some reason it worked very well! Unfamiliar with Tarragon, I bought some and decided to recreate this salad. I went online and found that other people had done the same. They were missing the secret ingredient that was so minimal it was almost difficult to detect - cinnamon. Tarragon is now my new favorite herb. It has a sweet, mild root beer or black licorice flavor to it that works with the creamy dressing, fresh crisp peas and flakes of tuna.

the typical tuna salads are mushy and have pickles in them. This is nothing like that. You have to try it and you will be a fan!

Tangy Tarragon Tuna Salad

dressing

• 1 cup mayonnaise (Kraft made with olive oil)
• 1/2 cup Kraft light sour cream
• 1 Tbsp lemon juice
• 1 Tbsp dried Tarragon
• 1Tbsp dijon mustard
• 1 tsp sugar
• 1/4 tsp cinnamon

Salad

• 4 cans tuna, drained
• 2 cups frozen green peas
• 1 box pasta shells
• 1/4 tsp salt
• dash cracked pepper

Boil pasta and drain. Whisk together dressing ingredients. Fold peas and tuna into dressing. Pour over cooled pasta and carefully toss (try not to break up tuna too much. Keep it in large flakes). Chill for 2 hours. Enjoy!

Summer Squash Relish

I am addicted to canning. Okay, maybe "new hobby" is a better word. I had canning fever on Saturday and when I ran out of things to can from my garden I went to the store and bought cucumbers to make pickles.

One of the veggies I harvested in abundance from my garden was yellow summer squash. My husband and son hate the taste and texture of squash and zucchini. I had to find a recipe that they would like. I found this relish recipe online and tweaked it a bit and my hubby and son love it! Let me just tell you that the secret ingredient here is cinnamon. As you have seen in my recipes before I love adding cinnamon to non-desert recipes. The cinnamon enhances the flavor of the sweet relish. Don't be afraid to try this - it is addicting. I did not have bell peppers when I made this but I know they would just add more yumminess to the recipe. Try it in a pasta salad, on a hot dog or smothered over cream cheese with crackers. This is so sweet and zangy!! Is that a word?

Summer Squash Relish

• 10 cups of chopped or diced summer squash
• 1 medium white onion chopped
• 1 medium red pepper chopped
• 2 1/2 cups vinegar
• 2 1/2 cups sugar
• 2 Tbsp pickling spice (as seen in pic above)
• 1 tsp celery seed
• 1/2 tsp cinnamon
• 1 tsp pickling salt

Fill sterilized pint sized jars with relish leaving 1/2 inch head space. Stir with wood spoon to remove air bubbles. Screw on sterilized lids. Boil in hot water bath for 15 minutes. Set on counter until jars have sealed (they will make a popping sound). May take 1-8 hours. If lids do not seal try boiling again for a few minutes or place in fridge and eat the next day.

Cabbage Tarragon

I harvested red/purple cabbage from my garden this year and wasn't sure what to do with it besides making salad. I created this recipe in about 15 minutes and the family loved it. This is a delicious way to eat red cabbage.

So, Tarragon is one of my new favorite herbs. It's sweet and mild and tastes similar to root beer or black licorice. It's surprisingly good in this recipe and creates a unique flavor like nothing I have ever tried before. We couldn't stop eating this. Mmmmm.

Cabbage Tarragon

• 1 head red cabbage shredded
• 1 tsp dried tarragon
• 1/2 tsp salt
• 1/4 cup butter
• 1/2 tsp onion powder

Boil shredded cabbage until tender. Drain water and turn stove to low heat. Stir in butter, tarragon, salt and onion powder. Serve warm.

Key Lime Pie (and Mango Pie)

This is the easiest and most delicious pie recipe on the planet. Perfect for summer and so fun to mix different variations. I first tried key lime pie on a beautiful beach in Florida years ago with my family. I remember thinking it tasted expensive and I really enjoyed eating it next to the turquoise blue ocean. I first made key lime pie 7 years ago when we built our home. I made it as a thank you for all the neighbors who came and helped us put in our lawn. I think it is the best desert to serve with Mexican food!

I created these fun variations:

Raspberry Lime - add 1/2 cup raspberry puree
Mango - Replace lime with 1/2 cup mango puree and 2 Tbsp orange juice concentrate, add orange zest
Coconut Lime - Add 2 tsp coconut extract to the key lime recipe
Mango Raspberry - Mix mango and raspberry puree together

Really, you can add any fruit puree to replace the lime juice in the key lime pie. To help enhance the flavor you decide on, it's best to add 2 Tbsp or more of lemon juice to your recipe (unless you are making lime).

Key Lime Pie

• 3 large egg yolks
• 1 (14 oz) can condensed milk
• 1/2 cup fresh squeezed lime juice
• 1 tsp grated lime peel
• 1 (6 inch) graham cracker pie crust

side note: You can use a 9 inch pie crust but you will need to double the recipe and bake 15-20 minutes.

Mix all ingredients together. Bake at 350 degree for 10 minutes. Cool for 2 hours in fridge. Top with whipped topping. Try drizzling a berry sauce over the top. Enjoy!

West Coast Crab Salad

Another "Lindsey creation" made off the cuff. I'm telling you this is fabulous! Don't be frightened by the unusual blend of cinnamon, dill and basil. The cinnamon actually creates a sweetness and enhances the other flavors. It's very faint so you don't detect it. In fact, cinnamon is always my secret ingredient. I love to put it in meats, BBQ sauces, pies and dressings (My cinnamon sloppy Joe recipe is a favorite). People never know, but always say, "Wow! There has got to be a secret ingredient in here. I have never tasted this flavor before." Cinnamon is the trick!

West Coast Crab Salad

• 1 large pkg flaked imitation crab meat
• 1 pkg frozen corn (do not use canned)
• 1 cucumber thinly sliced
• 3/4 cup sliced green onions
• 1/2 cup shredded Parmesan cheese
• 3 Tbsp lemon juice
• 3/4 cup of mayonnaise (I use Kraft with Olive Oil)
• 1/4 tsp cinnamon
• 1/2 tsp dried dill
• 1/2 tsp dried basil
• tiny, tiny, pinch of salt

Toss crab,corn, cucumber, onions and cheese together in a salad bowl. Blend mayo, lemon juice, cinnamon, dill, basil and salt together. Pour over salad and toss. Chill before serving. Enjoy with warm sour dough bread!

Luscious Peach Squares

I found a sticky note while cleaning out my pantry. It read, " cake mix on sheet, cream cheese, cool whip, peaches, orange jello". Not quite sure what it was supposed to be, I vaguely recalled an old co-worker from 6 years ago telling me about her favorite recipe. I think I had jotted down what I could remember, then took it home and never made it.

Here is what I created from these notes. It is super delicious. It's like strawberry shortcake and peaches & creme meets fruit pizza. Very light and perfect for summer.

Luscious Peach Squares

• 1 white cake mix
• 1 (8 0z) pkg cream cheese
• 12 oz cool whip
• 1/2 cup powder sugar
• 1/2 tsp vanilla
• 6-8 cups sliced peaches
• 4 cups peach juice or nectar
• 1 pkg orange jello
• 4 Tbsp corn starch

Place 2 cups on peach juice in freezer. Grease and flour a sheet cake pan. Prepare cake mix according to directions on box. Pour onto pan and bake at 350 degrees for about 17 minutes or until golden on top. Set aside and cool. In a saucepan mix two cups of peach juice with 4 Tbsp corn starch until dissolved. Bring to a boil. Remove from heat and add jello. Stir until dissolved. Remove peach juice from freezer and add to saucepan and stir. Place in fridge for 15-20 minutes.

In a bowl, whip cream cheese and cool whip together. Add powder sugar. Spread over top of cake. Spoon peaches over topping. Pour chilled peach glaze over the top and refrigerate cake for 2-4 hours. The longer it refrigerates the more solid the glazed peaches will be. Enjoy!

Hidden Treasure Cake

This recipe came from Kraft Foods. I found it about 7 years ago in their magazine. It's called hidden treasure cake because of the yummy surprise inside! I changed the recipe and added the step with the cream filling.

What I love about this recipe is that it's rereshing, cold and therefore perfect for summer! It's also easy to prepare. You don't have to bake anything. I have made it with a variety of combinations of fruit and jello. Raspberries with lemon jello, strawberries with strawberry jello, blueberries with cherry jello - you name it, it's always good. In my family, the favorite is orange!

Hidden Treasure Cake

• 1 round angel food cake
• 1 large tub of cool whip
• 1 box orange gelatin
• 1/2 cup ice
• 1 large can mandarin oranges, drained

Slice cake in half horizontally. With your finger, tear out a tunnel of cake all the way around the inside of each slice. Set aside.

Bring a pot of water to a boil. In a medium bowl add 1 cup of boiling water to gelatin mix. Stir until dissolved. Add water to a half cup of ice until it is 3/4 cup full. Add to gelatin and stir until melted. Pour half of gelatin mixture into a smaller bowl and place in the fridge for about 5-10 minutes.

Add 3 cups of cool whip to remaining gelatin and fold in until blended. Place in the fridge for 10-15 minutes. Fill tunnel on bottom slice of cake with oranges. Be sure to reserve about 8 of them for decorating on the top of the cake. Once gelatin is thickening in the fridge (after 10 minutes) spoon it over oranges. Take remaining cool whip and spoon it into the tunnel of the top slice. Sandwich the top and bottom slice together.

Take the jell0-cool whip mixture and frost the cake. Arrange oranges on top. Refrigerate 2-4 hours before serving. Enjoy!

Rainbow Cupcakes

Oysters Rockefeller

I could not find oysters at the store so I used Muscles and I replaced the spinach with Kale. It was super yummy! To my surprise my kids gobbled them up and had thirds. They said this was their favorite meal. They are 5 and 3 years old. This is another recipe from my Better Homes and Gardens cook book. What a fun and tasty summer dish!

Oysters Rockefeller

• 2 cups fresh torn spinach (or kale)
• 1/4 cup finely chopped onion
• 24 oyster shells
• 3 Tbsp butter, melted
• 2 Tbsp snipped parsley
• 1 clove minced garlic
• several drops hot sauce
• dash of pepper
• 1/4 cup of seasoned bread crumbs
• rock salt

In a saucepan, cook onions and spinach in a small amount of boiling water for 2-3 minutes. Drain. Wash oysters. Using a sharp knife, open shells. Remove oysters. Discard top shells. Combine spinach mixture, 2 Tbsp butter, parsley, garlic, hot pepper sauce, and pepper. Spoon mixture onto shells. Combine bread crumbs and remaining butter . Sprinkle over top of oysters.

Line shallow pan with rock salt. Arrange the oysters on top. Bake at 425 degrees 10-12 minutes. Enjoy!

Party Skins

These are super tasty. Crisp on the outside and cheesy on the inside. I love the flavor combination of chili powder and bacon - topped off with cool sour cream. I got this from my Better Homes and gardens cookbook - I just changed the name.

Party Skins

• 6 large baking potatoes
• 2 tsp cooking oil
• 1 1/2 tsp chili powder
• several drops of hot sauce
• 2/3 cup crumbled bacon
• 2/3 cup finely chopped tomato
• 1/4 cup finely chopped green onion
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream

Scrub potatoes and prick with a fork. Bake in oven at 425 degrees for 45 minutes. Cool.

Cut potatoes into 4 sliced wedges. Scoop out the inside (reserve for later and make Parmesan, garlic mashed potatoes). In a small bowl , combine oil, hot sauce and chili powder. Use a pastry or basting brush and brush oil onto wedges. Place them on a greased baking sheet. Sprinkle with bacon, tomatoes, onions and cheese. Bake for 10 minutes. Top with sour cream!

Restaurant Wings

My husband often gets a hankering for crispy wings. You know, the kind drenched in sweet and zesty wing sauce. I created these one night and they were finger licking good!!

Restaurant Wings

• 1 large bag frozen chicken wings, thawed
• 4 eggs
• 1/2 cup milk
• 1 cup flour
• 2 cups seasoned bread crumbs
• 1/4 tsp cayenne pepper
• 1/2 tsp garlic powder
• fresh cracked pepper
• 1-2 cups canola oil

Winger's Wing Sauce

Homemade ranch dip

Set up three soup plates. One containing flour, the second containing milk and eggs whisked together, and the third containing the remaining dry ingredients. Heat a skillet on medium high and add 1-2 cups canola oil. Dip wings in flour (coating all sides), then coat in egg mixture and then coat with crumb mixture (it may be easier to put crumb mixture in a Tupperware or zip lock bag and shake to coat well). Add to hot sizzling oil and fry on both sides until golden and crisp. Once fried, set aside and cover until all wings have been fried. Place wings on a platter and spoon sauce over coating evenly on all sides. Serve with cool ranch dip and celery.

Artistic Toast

This is a fun recipe that you can incorporate for any holiday or special occasion. I have used it to make French toast and grilled ham and cheese sandwiches. Take food coloring and add to milk to create the colors for your artwork. Then, take a clean paintbrush and paint your bread. I like to use sour dough bread or heavy duty gourmet bread. Avoid thin, cheap, white bread as it will easily get soggy and fall apart.

Paint your designs on the bread and then put in toaster, bake or fry. For Halloween paint jack-o-lanterns, for Christmas paint Christmas trees. This even makes a fun craft and snack for kids!

Fried Babybels

My mother in law always fries up cheese for us when we visit her in Germany. She buys hers frozen and serves it with lingonberry jam (you can buy at IKEA). This is so yummy and I was craving it the other day.

I decided to make mine from scratch using Babybel cheese (also popular in Germany). You can find this cheese in the deli section of your grocery store. This fried cheese is so yummy. It's crispy on the outside and gooey on the inside.

I used the recipe for my fried pickles for the egg wash and breading. Follow the recipe and replace the pickles with the cheese. Don't forget to peel the wax off your cheese.

Fried Pickles

Oh, how I love these. They are becoming ever more popular with the newer wing and burger joints here in Utah. They are originally from the South and have migrated there way across the country since the 60's.

You can make them as an appetizer or serve them as a side with burgers, wings or even fish! I got this recipe from the food network and made some minor changes.

Fried Pickles

Egg Wash

• 2 cups milk
• 2 eggs
• Pinch lemon pepper
• Pinch dill weed
• Pickle juice

Breading

• 2 1/2 cups cornmeal or seasoned bread crumbs
  
• 1 1/2 cups all-purpose flour
• 1/2 cup lemon pepper
• 1/2 cup dill weed
• 4 teaspoons paprika
• 2 teaspoons garlic salt
• Pinch cayenne pepper, or more to taste

For egg wash: In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.

For breading: Combine all ingredients in a baking dish.

Cut pickled into spears or slices. Heat skillet to medium high. Add 1-2 cups of canola oil. Dip pickles in egg wash and then in breading. Set aside on plate until oil is hot. When oil begins to sizzle add pickles and fry on both sides until golden and crisp.

Ranch Dressing

• 1/2 cup buttermilk
• 1/2 cup sour cream
  
• 3 tablespoons minced parsley leaves
• 2 tablespoons chopped green onion
• 1 1/2 tablespoons apple cider vinegar
  
• 2 teaspoons freshly ground pepper
• 1 teaspoon Dijon mustard
• 1/2 garlic clove, minced
• Mayonnaise

In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.

Fietsa Cheesecake Dip

I found this recipe in my Better Homes and Garden cookbook. I don't use that cookbook often enough because there aren't enough pictures. It's funny how pictures really help you want to make something. I'm sure I passed over this recipe several times over the years not sure about it. I must say that I'm glad I tried it. It us pure genius! I did make some additions.

Whoever said, cheesecake had to be sweet? If you leave out the sugar then you have cheese and eggs which makes the nice base of your dip. Add the rest of the ingredients for amazing flavor and beautiful color! It's a great centerpiece for you fiesta!

Fiesta Cheesecake Dip

• 2 (8 oz) pkgs cream cheese
• 2 cups shredded Monterey Jack cheese
• 1 (16 oz) large carton of sour cream
• 3 eggs
• 1 cup salsa
• 1 (4 oz) can diced green chilies
• 1 cup fresh guacamole
  
• 2/3 cup chopped tomato
• fresh cilantro
• chili powder
  

Beat cheeses with mixer until light and fluffy. Beat in half of sour cream (8 oz). Add eggs. Blend well. Stir in chilies and salsa. Pour into a 9 inch spring form pan. Place on a baking sheet. Bake at 350 degrees for 40-45 minutes. Cool. Spread remaining sour cream on top. chill 3-4 hours.

Remove sides of pan. Place on a platter. Spoon and spread guacamole around sides (I blend avocados, garlic, lemon juice and salt in my Magic Bullet and it's silky like sour cream). Arrange tomato and cilantro on top. Sprinkle chili powder on top. Cut into wedges. Serve chilled with tortilla chips.

Luscious Lemon Cake

Once while sitting at a table with an elderly woman I had never met before, I felt the need to break the ice and do some small talk. I asked her what her hobbies were and she said baking. I then asked her what her favorite recipe was and this was that recipe. She told me how to make it and I did my best to remember so that when I got home I could write it down. I added the coconut. This is a delicious summery cake!

Luscious Lemon Cake

• 1 yellow cake mix
• 1 large can lemon pie filling
• 1 large tub cool whip
• 1 pkg lemon instant pudding
• 1 cup shredded coconut

Prepare cake mix according to box. Pour into two greased 9 inch round spring pans. Drop spoonfuls of lemon pudding onto surface of batter (1/2 can's worth on each cake). Bake each cake according to directions on box. Remove from oven and cool. Remove from pan.

Mix cool whip and pudding mix together. Carefully carve the top of one of the cooled cakes until flat on top. Spread whipped topping on top. Place second cake on top. Frost entire cake. Sprinkle coconut on top and sides of cake. Serve chilled.

Smothered Chicken Con Crema

I made this up 7 years ago. I was craving the goodness of homemade macaroni and cheese and the zang of Mexican food. So, I came up with this! I love it and I hope you do to! It's yummy feel good food.

Smothered Chicken Con Crema

• 4 chicken breasts
• 1 pkg taco seasoning
• 2-4 Tbsp butter
• 1 cup diced tomatoes
• 1 cup diced green chilies
• 1 lime
• 1/2 cup onions
• 4 Tbsp flour
• 1 tsp fresh cilantro
• 1/2 cup sour cream
• 1 can evaporated milk
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• Tortillas

Melt 1 Tbsp butter with 1 tsp taco seasoning. Add 1 tsp lime juice. Baste over chicken breasts. Grill until golden and tender. Set chicken aside (keep warm). In a skillet, sautee onions, and remaining basting sauce. Add additional Tablespoons of butter, lime juice and taco seasoning as needed. Add flour to onions 1Tbsp at a time stirring well. Add evaporated milk and milk. Stir in tomatoes, chilies, and remaining seasoning. Bring to a boil, stir in cheese. Add salt and pepper to taste. Lay grilled chicken on a hot tortilla and smother with cream sauce. Top with sour cream and cilantro. (You can also serve enchilada or burrito style, and shred your chicken)

Pesto Sicilian Dip

My family loves this! We like to take appetizer dishes and serve them as entrees for a light dinner. If you serve this on crostini with a light salad or fresh fruit, it make a s great light summer dinner. Otherwise serve it with your favorite crackers for a great appetizer.

Pesto Sicilian Dip

• 1 pkg 8 oz cream cheese
• 1/2 cup Miracle Whip
  
• 1/2 cup oil
• 1 Tbsp pine nuts
  
• 1/2 cup fresh basil and lemon basil
• 1/4 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp lemon zest
• 1 cup chopped artichokes
• 1 cup chopped roasted red peppers
• 1/2 cup shredded Italian blend cheese

Whip cream cheese and Miracle Whip together. Place in bowl or on serving platter. Blend oil, nuts, basil, salt, garlic powder and lemon zest in blender or Magic Bullet - set aside. Top cheese mixture with peppers, artichokes and cheese. Drizzle pesto sauce over top. Serve with crostini or crackers!