Cucumber Salad

Submitted by Russos

2 Cucumbers diced

3 Tomatoes diced

1 Zucchini diced

1 large green pepper diced

3 oz. Feta cheese

1 cup Greek salad dressing

 

Toss together and serve cold.

Coconut Rice

Submitted by Kimberly Felix
via http://allrecipes.com/recipe/asian-coconut-rice/detail.aspx

Ingredients:
1 14 oz can coconut milk
1 1/4 cup water
1 teaspoon sugar
1 pinch salt
1 1/2 cups uncooked jasmine rice

Directions:

• In a saucepan, combine coconut milk, water, sugar, and salt.  
• Stir until sugar is dissolved.  
• Stir in rice.  
• Bring to a boil over medium heat.  
• Cover, reduce heat, and simmer 18-20 minutes, until rice is tender.

Crinkle Cookies

Submitted by Kimberly Felix 
via this website... http://www.food.com/recipe/fudge-crinkles-a-great-4-ingredient-cake-mix-cookie-32614

Ingredients:
1 (18 1/4 ounce) box devil's food cake mix (Betty Crocker Super Moist suggested)
1/2 cup vegetable oil
2 large eggs
confectioners' sugar or granulated sugar, for rolling


Directions:
1.  Preheat oven to 350°.
2.  Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
3.  Dust hands with confectioners' sugar and shape dough into 1" balls.
4.  Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
5.  Bake for 8-10 minutes or until center is JUST SET.
6.  Remove from pans after a minute or so and cool on wire racks.

*My Notes*:.

•  I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
•  I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
• Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
•  And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear

Yield: 30-48 cookies Units: US | Metric

Read more at: http://www.food.com/recipe/fudge-crinkles-a-great-4-ingredient-cake-mix-cookie-32614?oc=linkback

Teriyaki Salmon

Submitted by Allie Jones

Ingredients:

• 1 lb wild caught salmon (sockeye usually best) fillet (with skin on)
• Soy sauce
• Sugan
• Mirin
• Garlic &/or ginger
• Sesame Seeds (optional)

The basic teriyaki sauce is a 3 to 2 to 1 ratio (soy sauce to sugar to mirin).  If you use tablespoons, you will really only have enough for one night marinade, so I would double or triple if using tablespoons, or you can go big and use some sort of (1/3  or ½) measuring cups.  You need to stir up the liquid ingredients briefly in a warm saucepan to get the sugar to dissolve but try not to bring it to an actual boil.  The basic recipe also calls for a clove (or 2, if making extra) of finely minced garlic, and about a tsp or so of finely grated ginger (grate frozen with small grater for best results).  If you like sesame seeds in your teriyaki, you can add directly to the sauce, or just sprinkle on the fish after you grill it.

So – marinade the salmon the night before you plan to grill it and let it sit overnight and through the next day for best results.  Pre-heat grill on just above med heat (med-high heat OK if very thick slab of fish).  Start with salmon skin down first, for somewhere between 5 to 9 minutes based on how thick it is.  Then flip over to flesh side down for an additional 4-8 minutes (6-7 minutes per side seems to be about average in my experience).  I like adding extra teriyaki sauce when its done.  Can serve hot or cold.

Red Bell Pepper Sauce

Submitted by Allie Jones

Ingredients:

• 4-5 Red bell peppers
• Pat of butter, and/or olive oil
• 1-2 cloves garlic
• Fresh rosemary and thyme (preferably – but dried is also OK)
• One small container shipping cream (or about ¼ - 1/3 cup ½ & ½ , if you want to go lower cal
• ¼ tsp crushed red pepper flakes
• salt

Instructions:

• Pre-heat oven to 400 degrees.  
• Roast Peppers:  line a cookie sheet with Alum. foil to make clean-up easier.  Drizzle foil with some olive oil.  Cut all the peppers in half, but leave stems and everything on them.  Put them face-down on the cookie sheet and bake for about 25 minutes (or until the skins begin to blacken and blister – just keep checking – you want to make sure they are pretty thoroughly roasted).  
• While peppers are roasting heat some butter and/or olive oil in a small skillet and chop up the rosemary & thyme and mince garlic and sauté it all until garlic JUST begins to brown then remove from heat.  
• When peppers are done, stem and seed them, and put them into the blender or cuisanart, along with the butter/garlic/herb sauté, the red pepper flakes, cream (use as much of the small container of whipping cream as you dare…usually you don’t want to go over about 1/3 of a cup I think), and salt to taste.  
• Blend it all up and serve immediately, while still hot, over your favorite just-drained pasta (linguine or spaghetti is my favorite with this sauce)

Apple Pie

Submitted by Emily Williams

 2 - 9 inch pie crust and plate

3/4 cup sugar

1/4 cup flour

1/2 tsp cinn

1/2 tsp nutmeg

6 cups sliced apples(i use granny smiths and then add a honeycrisp)

2Tbls butter

Stir together first 4 ingredients

Mix with apples-turn into pastry lined pie pan

cut butter into small squares and place throughout pie

cover with pie crust

Bake at 425 for 40-50 min and Eat