Cheesy Artichoke Triangles

I actually don't use the refrigerated crescent rolls because I think they are gross. I just make a batch of my favorite bread dough and add some garlic powder and some dried parsley. This is so good and so worth the effort :)

2 pkg (8.5 oz each) refrigerated crescent rolls
2 tsp oregano and basil (or Italian Seasoning)
2 pkg (8 oz. each) cream cheese softened
1 can (14 oz) artichoke hearts in water, drained, chopped
1 cup (4 oz.) fresh parmesan cheese, grated
1 chopped garlic clove (I use two cloves ‘cause I love garlic!)
2 eggs
2 plum tomatoes sliced (you might need more depending on the size of your pan)
2 tbsp parsley

Unroll 1 pkg of rolls with longest sides of dough across width of pan. Repeat, filling pan. Roll dough to remove perforations. Press up sides for crust. Bake 10-12 minutes or until light golden brown. Microwave cream cheese on high 1 minute until soft. Wisk until smooth. Add ½ cup of parmesan cheese to bowl. Add eggs and 1 tsp of seasonings. Blend well. Add artichokes and garlic. Mix well. Spread artichoke mixture on rolls. Arrange sliced tomatoes on top. Sprinkle parsley on top. Sprinkle remaining parmesan cheese and seasonings on top. Bake 25-30 minutes at 325 degrees or until golden brown and set (do not over-bake! The texture turns funny.). Cool ten minutes. Cut into 12 squares. Cut squares in half diagonally.

Thai Lettuce Wraps

1 lb ground pork sausage
2 T. oil
minced garlic
1 t. ginger
1 t. salt and pepper (I don't add the salt because the soy sauce is salty enough)
1 red bell pepper, chopped
2 cups shredded cabbage (coleslaw mix works just fine)
3 green onions, chopped
1/2 cup hoisin sauce
a couple of glogs of lite soy sauce
2 T. chopped fresh basil
1 cup cooked rice
1 head iceburg lettuce

Brown meat. Add ginger, garlic, bell pepper, and pepper. Add cabbage, green onions, and fresh basil. Stir fry. Add hoisin and soy sauce and cooked rice. Heat through. To serve, wrap in lettuce leaf.

I double this recipe for my family to make sure we have leftovers because it is so good!

Flax Seed Whole Wheat Pancakes

We were introduced to the wonders of milled flax seed while in Utah visiting our families. I still don't now all the benefits of flax seed. I do know that it is high in omega-3, fiber, and antioxidants. It has to be ground in order for our bodies to digest it and reap those benefits. It can't be milled in a wheat grinder but you can use a coffee grinder. I found already milled flax seed at Walmart in the baking aisle. It doesn't keep long and needs to be refrigerated when it is ground. Apparently you can replace oil and eggs by using flax seed, an idea that intrigues me. Josh has been using it in our wheat pancakes and has perfected it to the following recipe.

2 Cup Whole Wheat Flour
1/2 Cup Milled Flax Seed
2 tsp baking powder
2 Tbs sugar
Dash Salt

2 Eggs
1 1/3 Cup Buttermilk
1 1/3 Cup Milk

Mix the dry ingredients and the wet ingredients seperately then mix them together.  Cook on a hot griddle.
The pancakes are super yummy and very filling.  Enjoy!

Favorite Salmon Cakes

My kids love salmon cakes! Here's a quick and easy recipe.

Favorite Salmon Cakes

Ingredients
* 1 can salmon
* 1 to 1 1/2 cups stuffing (I use Pepperidge Farms cornbread stuffing--or whatever is on sale! Except Stovetop. Not such a fan of that one. Too salty.)
* 1 egg
* 1/2 cup milk (may need more . . .)
* 1 tsp dill
* 1 tsp parsley

Directions

1. Dump salmon into bowl and pick out bones and skin. (This step sounds icky but it's actually really easy). Mix in all other ingredients.

2. Heat skillet or griddle over medium low heat. You can fry these in olive oil or butter, but I don't like fried things so I just spray my pan with nonstick spray.

3. Form little cakes out of salmon mixture and cook like pancakes: a few minutes on one side (until they are golden brown) then flip and do a few minutes on the other! Serve with ketchup or barbecue sauce. You can even use them in place of burgers!

Golden Corn Chowder

I got this recipe from allrecipes.com but made a few modifications. It was a yummy, mellow soup. Just right for a winter evening!

INGREDIENTS

* 4 tablespoons butter
* 1/4 cup diced onion
* 1/2 cup diced celery
* 6 tablespoons all-purpose flour
* 28 ounces all natural vegetable broth
* 6 ears frozen corn--cooked with the niblets cut off
* 1/2 cup chopped carrot
* 1 can evaporated milk
* 3/4 cup skim milk
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground black pepper
* 1 pinch salt
* a few dashes of red pepper sauce (like Tabasco or Cholula)

DIRECTIONS

1. In a large saucepan over medium heat, melt butter. Cook onions, celery, and carrots in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.
2. Stir in corn,evaporated, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.