Salmon Rice Patties

This special recipe came from our daughter-in-love, Kym.  She grew up eating salmon patties...made with rice...instead of the usual cracker crumbs many of us enjoyed.

(This is another yummy recipe found in my cookbook.)

We all know eating fish is good for us, and a great way to get those Omega - 3's.

It's simple and delicious.  It mixes/fries up for a quick meal anytime.

Kym now uses the 'envelopes' of salmon, like tuna, that has all the skin and bone removed.

We lived in Alaska for 8 years and enjoyed lots and lots of salmon. Hubby and his fishing buddy canned much of it too and we often enjoyed salmon patties or salmon salad.

Nothing ever quite compares to fresh!

But this is still a very tasty and nutritious meal.

Please give it a try and let me know what you think.

SALMON - RICE PATTIES 

1 - 16 ozs. can salmon, drained, flaked, skin and bones removed
3 c. rice, cooked (or less?)
2 eggs

OR....

1 - 5 ozs. envelope salmon (already cleaned)
1 - 2 c. rice, cooked
1 egg

Mix ingredients together. Preheat skillet and melt a little butter in it or simply spray with Pam. Make patties and fry until browned and heated through.

Add another egg (or an egg white) if you need more 'glue' to hold it together.

Linked to 
Gooseberry Patch Recipe Roundup
Food on Friday
Weekend Potluck  

Magic Crust Custard Pie

This dessert is so easy and so good! 

I saw it in the right hand column at Facebook...and I see a picture of this pie often.  I found it at Just a Pinch Recipe Club Online, where you can find many delicious recipes.

I received a Blue Ribbon for my Waffle Iron Cookies recipe there last summer...

AND.....while I'm on vacation in late February, I plan to have a few guest posts.  One of those will be from my good friend Angie at
A'lil Country Sugar, who will be sharing one of the THREE Blue Ribbon recipes she's been awarded at JaP.

BE ON THE LOOKOUT FOR SOME CHOCOLATE WONDERFULNESS!  (I'm not going to tell you which recipe she'll be sharing..you'll just have to come back!=)

Anyway - on to the recipe.  Throw all the ingredients into a blender - press the button for 30 seconds - pour into a prepared pie plate and WA-LA!  You get a delicious dessert with barely any work at all. 

(Yes, of course, you DO have to bake it, but that's pain free) 

I made this using xylitol, but if you prefer, you can use sugar. 

And how can you possibly go wrong putting TWO teaspoons of vanilla extract in anything???????

I shared the link to this recipe on my personal Facebook page before Thanksgiving and one of my friends (thank you Mary Lou for sharing!) told me her family really enjoyed it too. 

I substituted with some healthier options and it was just wonderful.
Next time I will sprinkle more nutmeg over the top before baking.

MAGIC CRUST CUSTARD PIE  
* - initial ingredients
*1/4 c. margarine, softened
(I used Smart Balance spread)
*4 eggs
(I used 2 eggs + 4 egg whites)
*3/4 c. white sugar
(I substituted with xylitol)
*a pinch of salt
*2 C. milk, 2%
(I used 1%)
*2 tsp. vanilla extract
*1/2 c. all purpose flour
(I used white whole wheat)

Put all the ingredients into a blender.  Cover; blend for 30 seconds. Pour into buttered 9" pie plate.  Sprinkle with nutmeg.  Bake at 350 for 45 minutes. The flour will settle to make its own crust.

Therein...the name MAGIC CRUST CUSTARD PIE!



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Bacon Wrapped Brats

(Just in case you haven't read yet, my precious husband was in a 4-wheeling accident on Sat. He has a 3" gash - all the way through, on his cheek - and because he takes coumadin, he wouldn't stop bleeding.  He was life flighted to the Univ. of Toledo Med. Ctr. - his lip/face swelled gigantically & it took 3 days to stop the bleeding.  He has a fractured top rib & numerous bruises, but we have soooooo much to be thankful for. Thank you for your prayers for him, and for our precious grandkids, Caden & Chloe, who were with him. Thank the good Lord, neither of them were injured, but 10-year-old Chloe, has been traumatized and we covet your prayers for her too.  Any kid would be, to see that much blood. Ron has a very strong spirit and is WOWing the drs. and nurses. We hope to be home by Friday. We have so much to be thankful for and are praising our Lord for His Hand of mercy on Ron's life, and for His Amazing Grace that gets us through times like these.)

This would make a great dish to serve your hungry Super Bowl fans!

It's an 'easy peasy' appetizer recipe that I saw at

The Country Cook. Brandie shares many wonderful dishes and is a very popular blogger in my corner of the blogging world.

I had a few leftover li'l smokes in the fridge and also some turkey bacon. Our son was coming over for a little while so I decided to fix what I had and the family loved it!

I even used Splenda brown sugar and it was sooo yummy.

I love simple, 4-ingredient recipes like this one!

I had to laugh when I decided to get a picture - most of them had already flown off the plate!! Our grandkids were enjoying them right away too.

So the only thing I'd change next time, is that I'll have to make MORE.

Try 'em, you'll like 'em.

BACON WRAPPED BRATS

1 pkg. (14 ozs) fully cooked, smoked bratwurst

6 slices bacon

1/2 c. light brown sugar

1 tsp. dry mustard

Preheat oven to 425. Line baking sheet with parchment paper. (I used nonstick foil - either one helps much with cleanup)

In small bowl, combine brown sugar with dry mustard.

Cut up each brat into 3 pieces.

Cut each bacon slice into 3 pieces.

Wrap each brat slice with piece of bacon. You don't really need to use a toothpick to hold it together, they stick together rather nicely.

Cover each bacon wrapped brat with the brown sugar mixture.  Then place on baking sheet and continue with the rest of your ingredients.

Bake brats for 25 - 30 minutes, or until bacon is crispy.

(if using turkey bacon, I believe it bakes faster)

If you'd like to reduce the grease before serving, place on some

paper towels to absorb grease.  (Don't leave them for long or they will stick)

To serve, just insert toothpicks and serve alongside favorite mustard - yellow, spicy brown, honey mustard, etc.

Works well with the Li'l Smokies.

Recipe makes 24.

Scarf them down!!!

Linked to Recipe of the Week
Melt in Your Mouth Monday
Gooseberry Patch Roundup - Appetizers

Crockpot Cheesecake

This is another wonderful dessert recipe you bake in the crockpot!

I just HAD to give it a try when I saw the recipe at

A Year of Slowcooking.

I am always intrigued by the things you can actually do in a crockpot!

This is so easy and delicious...as well as versatile. I added peanut butter, but you could add fruit or swirl chocolate in it!

Another option would be to make an Oreo cheesecake. Use cookies instead of crackers for the crust - reduce the sugar in the filling - and add more chopped cookies to the batter???

The 'tip' I always share when it comes to 'baking' desserts in the crockpot....Before placing the cover on to bake, place a couple of paper towels just under the lid.  It will catch the moisture

from the lid so your dessert doesn't end up with a soggy top.

I also substituted Splenda for the sugar and used 1/3 reduced fat cream cheese. Splenda bakes faster so our cheesecake was done  on the quicker end of timing.  Do NOT use fat free cream cheese because it contains water and you'll have a runny dessert.

CROCKPOT CHEESECAKE

Crust:

1 cup graham cracker crumbs

2 Tb. brown sugar

3 Tb. melted butter

Filling:

2 - 8 ozs. pkgs. cream cheese, room temperature

(or microwave for 20 seconds)

3/4 c. white sugar

2 large eggs, room temperature

(can place in warm water for a few minutes)

1/4 c. heavy cream

1 tsp. good vanilla

1 Tb. flour

(I added about 1/2 c. peanut butter also)

First, find a baking dish that will fit into your crockpot.  I used a smaller sized Corning Ware dish - 1.5 quart. It fit nicely in my 6-qt. crockpot. You're going to make a water bath.

In a plastic zipper bag, crush the graham crackers into crumbs with a rolling pin.  Mix with brown sugar and melted butter. Blend until wet and crumby. Press the crumbs into the bottom of the dish.

(I can't recall for sure, but do think I spritzed it with a little cooking spray).

In a large bowl, place cream cheese, sugar, eggs, cream, vanilla and flour. Beat with a mixer until smooth. Pour mixture over the crust.

Pour 1/2 - 1 c. of water in bottom of the crockpot.  Lower the dish inside, being careful not to slosh water into your cheesecake.

Place paper towels over the top of the crockpot; cover and cook on high for 2 - 3 hours.  Check about halfway through cooking time to see how it's doing. (some crockpots are faster you know).

The cheesecake is done when the edges are no longer shiny and have set. (If you touch it lightly, nothing should stick to your

finger). Allow to sit in crockpot to cool for an hours before removing. Refrigerate for atleast 2 hours before cutting and serving.

Linked to Weekend Potluck
Thursday's Treasures
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Gooseberry Patch Roundup
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Slow Cooker Thursday
Whatcha Crockin Wednesday

Easy Peasy Cake Batter Dip

I couldn't wait to share this one with you, so you get a Bonus #2 recipe today!

I was treated to this lovely dish by a non-blogging friend this week.  She had found it at Pinterest, so I was shocked I had not seen it before now.

THREE simple ingredients and you've got a fun and yummy snack!

Cake mix (any flavor you choose)...Yogurt (any flavor you choose)...and a little bit of Cool Whip!  Seriously!!

And you can easily double, triple or quadruple this recipe.

It is sooo delicious and refreshing.,,,,AND QUICK to make! 

My friend was amazed at how well this kept in the fridge too.

She had used cherry chip cake mix with cherry yogurt.  It was pink and so pretty! One of her friends had tried it using a chocolate cake mix and vanilla yogurt and was very pleased.

I sure do love versatilty!  You could make this different every time if you wanted to.

The recipe I was given was for a large batch, and when I went online to look for the recipe, it was for a small batch, so I'm sharing both with you. 

So if you just want a taste, you can do it...or if you want to feed a crowd, you can do that too!

Give it a try - everyone who tastes it will love it!

CAKE BATTER DIP

(Large Batch)

1 (18 ozs) box cake mix

(I used cherry chip)

1-1/2 c. yogurt

(I used vanilla)

2 c. Cool Whip

(I used fat free)

Combine all ingredients in a bowl and stir until blended.  Cover & refrigerate! Serve with graham crackers or vanilla wafers.

THAT'S IT!!!!!!!!!

(Small Batch)
3 - 2 - 1 Funfetti Cake Batter Dip from
little bitty bakes

3 tbsp. Funfetti cake mix
2 tbsp. plain yogurt
1 tbsp. cool whip (or whipped cream)


Whisk cake mix and yogurt until smooth. Fold in cool whip. Refrigerate until serving. Serve with pretzels or animal crackers.

Linked to Weekend Potluck
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Mix it up Monday
Ingredient Spotlight - Yogurt