Wednesday, February 15, 2012

Sticky Buns

Homemade Sticky buns!

 Mix syrup and butter together...
 mix cinnamon and brown sugar together...
 pour half of the syrup mixture in pan and then half of the sugar mixture...

 layer the biscuits...
 pour the rest of the butter mixture ....
 then the rest of the sugar mixture...

 Bake at 375 for 25 minutes
 Let cool and invert onto pan after 1 minute of cooling...

 Sticky Buns

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
3 Tbsp. butter or margarine, melted
1/2 C. pancake syrup
1/3 C. packed brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, opt.
1/4 C. chopped almonds, opt.

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).  pour 1/2 syrup mixture in bottom of pan, half the sugar mixture on top.  Layer biscuits on top and then top with the rest of both mixtures. Bake at 375 for 25 minutes... let cool 1 minute and then invert onto another dish... Serve with milk... yum!

Wednesday, February 8, 2012

*Joe's Crab Shack Crab Cakes*

These were delicious! I made homemade tartar sauce and it was delicious!

 form crab cakes and dredge in flour..

 I cooked them in Olive Oil...

 Let them get browned on the tops but not black!

Joe's Crab Shack Crab Cakes: 

 2/3 cup mayonnaise 
5 egg yolks 
2 teaspoons lemon juice 
2 tablespoons Worcestershire sauce 
2 teaspoons Dijon mustard 
2 teaspoons black pepper 
1/4 teaspoon salt 
1/4 teaspoon blackening seasoning 
1/4 teaspoon crushed red pepper flakes 
1/2 cup crushed, chopped parsley
 2 1/2 cups breadcrumbs (I used panko bread crumbs)
 2 lbs crabmeat
 Directions: Mix all ingredients together. Make into 4 oz. patties Coat with flour and fry in 1 inch of olive oil until golden brown. ( I just coated the bottom of the pan with olive oil and it 
worked just fine)

Strawberry Oatmeal Bars

 The Pioneer Woman's Strawberry Oatmeal Bars


  • 1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cup oats
  • 1 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • One 10 to 12-ounce jar strawberry preserves


Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

layer the 1/2 the oatmeal, then the jelly, then the rest of the oatmeal mixture....

Salmon With Buttered Brown Sauce

Very yummy

 Buttered Brown Sauce...

Salmon With Buttered Brown Sauce
This is super simple with the salmon being baked and then you just have to make a simple white sauce to accompany it. I had it ready to eat in about 15 minutes. ( I got this recipe from The Tasty Kitchen website)

1. Preheat your oven to 450ºF.
2. Place the fillet, skin side down on a roasting pan, sprinkle with sea salt and place in the oven. Bake until it flakes apart with a fork, about 15 minutes.
3. While the fish is cooking, place the butter in a small saucepan over medium heat. Melt and cook until the butter browns. Watch it carefully and swirl the pan as you go, it will turn fairly quickly and you don’t want it completely burnt, just a light brown color.
4. Once the butter browns, add the flour and stir, then quickly add the heavy cream and wine.
5. Stir the sauce until slightly thickened, then remove from heat and add some salt and pepper to taste.
6. Remove the salmon from the oven and serve with a little of the sauce drizzled over the top and use some kitchen scissors to snip a few chives over the top.

  • 1-½ pound Salmon Fillet With Skin On
  • Sea Salt
  • 2 Tablespoons Butter
  • 1 Tablespoon Flour
  • 1 cup Heavy Cream
  • ½ cups White Wine
  • Kosher Salt And Freshly Ground Black Pepper, To Taste
  • Chives For Garnish

Friday, February 3, 2012

Spicy Shrimp Pasta Bake

 Mix sauce together..

 Lay spaghetti down first on a butter dish..

 layer on top salsa and 1/2 of shrimp

 top with cheese...
layer again with pasta, shrimp and then pour the sauce over the entire thing..

 I added cheese to the top, but you don't have to do that, I like things cheesy!
Bake at 350 for 35-40 minutes.

Spicy Shrimp Pasta Bake

2 lbs. shrimp, cleaned, peeled, & deveined (you can use frozen)
16 oz. jar of salsa (the finest diced tomatoes works best)
9 oz. angel hair pasta {I used about 3/4 of a box}
1 tsp. dried oregano, crushed
1 tsp. dried basil, crushed
1 tsp. crushed red pepper
1/3 cup freshly chopped parsley
1/3 cup crumbled feta cheese
1/2 cup grated Swiss cheese
1 cup plain yogurt
1 1/2 cup half & half
2 eggs
1/2 cup grated Monterrey Jack cheese
First make sure you cook your pasta and then drain.  In a separate bowl, combine eggs, half & half, yogurt, swiss & feta cheeses, parsley, basil, and oregano.  Mix until well blended.  Set aside.

Grease a 9x13 inch baking dish with butter and spread half the pasta over the bottom of the dish.
Cover the pasta with salsa, put half the shrimp on top of the salsa, and then cover it with the monterrey jack. 
Now go ‘head and add the remaining pasta and shrimp.
Now pour the egg mixture  right over the top of the pasta & shrimp.
Bake at 350 for about 30 minutes or until bubbly.  Let it stand for about 10 minutes before serving.

I pinned this recipe from
She is awesome and has amazing recipes, check her out!