Fluffy Baked Eggs

14 eggs, beaten
1 pound sliced bacon, crisply cooked and crumbled
2 Tablespoons drippings reserved
1 1/3 cup cottage cheese
8 oz. can crushed pineapple, drained
1 teaspoon vanilla
Garnish fresh parsley, chopped

Blend together eggs, bacon, drippings, cottage cheese, pineapple and vanilla. Spoon into a greased 11 x 7 inch baking dish. Bake, uncovered, at 350 degrees for 40 to 50 minutes or until center is set and tests done. Allow baking dish to set for 5 minutes before slicing. Garnish with chopped parsley, then cut into squares. Makes 8 servings.

From Gooseberry Patch Recipes for Comfort

Sue

This recipe looks good, but I would use canned salmon.

Salmon Burgers with Dill Tartar Sauce

Fresh salmon, punched up with shallots, capers, and mustard, make up these savory burgers. Dress them with spinach, tomato, and a creamy dill sauce.
Serves 4

1-1/2 lbs. salmon fillet, skinned, cut into 1-inch cubes, and chilled
1 small shallot, finely diced (about 2 Tbs.)
1 Tbs. capers, rinsed and chopped
1 tsp. Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1/3 cup dill pickle relish
2 Tbs. chopped fresh dill
2 Tbs. fresh lemon juice, more to taste
2 Tbs. olive oil
1 cup lightly packed baby spinach (about 1 oz.)
1 small red onion, cut into thin rings
1 large tomato, cut into 8 thin slices
4 hamburger buns, split and toasted

Put half of the salmon in a food processor and pulse until it�s coarsely chopped. Transfer to a medium bowl. Chop the remaining salmon in the same manner, and add to the bowl. Fold in the shallot, capers, mustard, and 3/4 tsp. each salt and pepper.

Form into four 3/4-inch-thick patties, set on a large oiled plate and cover, and refrigerate until ready to cook (up to 4 hours).

Meanwhile, make the tartar sauce. In a small bowl, mix the mayonnaise with the relish, dill, lemon juice, and 1/4 tsp. each salt and pepper. Taste and add more lemon juice, salt, and pepper if needed. The sauce will keep for up to one day in the refrigerator.

Heat the oil in a large (12-inch), nonstick skillet over medium-high heat until it�s shimmering. Add the salmon burgers (straight from the refrigerator; the cold temperature will help them hold together), reduce the heat to medium, and cook without touching until they brown at the edges, 2 to 3 minutes.

Flip and cook until browned and the burgers are just a little pink in the center (check by slicing into a thicker part of one of the burgers with a paring knife), about 3 to 4 more minutes.

Put the spinach, onion, and 2 tomato slices on each of the buns; top with the burgers and a dollop of the tartar sauce; add the top of the bun and serve.

Oven Fried Chicken
2 lbs chicken breasts-Boneless
1 cup buttermilk
3-6 drops tobasco sauce
2 cups cornflakes
1/2 cup flour
1/2 teaspoon garlic powder
1 tablespoon melted butter
1 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
Place chicken in gallon zip lock bag. Add tobassco and buttermilk. Close and gently shake so chicken is completely covered. Refrigerate 1 hour or more, turning bag over a few times. Preheat oven to 425 degrees. Place cornflakes etc (EXCEPT butter) in food processor or blender. Cover and blend until crumbs. Coat chicken in this. Place on greased baking sheet. Drizzle with melted butter. Bake about 30 minutes, turning once. Once chicken is done, broil a minute or so til crispy.

I have not tried these, but I will when the weather cools off a bit.

CARAMEL APPLE MUFFINS (Taste of Home)

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
2-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 egg
1 cup 2% milk
1/4 cup butter, melted
2 teaspoons vanilla extract
1/2 cup chopped peeled tart apple
12 caramels, chopped

TOPPING:
1/2 cup packed brown sugar
1/4 cup quick-cooking oats
3 tablespoons butter, melted
1 teaspoon ground cinnamon

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramels.
Fill paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter.
Bake at 350� for 20-25 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 14 muffins.
Note: I will coat the chopped caramels with a bit of the flour to keep them from sticking together.

Hey Patti, I don't know if you saw it or not but Kraft now has caramel bits. I posted a week or so ago when I saw them, bet they'd work perfect for your muffins. The quick glance of them I saw in the bag looks to be the size of chocolate chips.
I want to try them in Apple Crisp! Just the thought of Caramel Apple Crisp has me drooling....

Vanilla Wafers:

The recent posting about Banana Pudding made me curious about making home-made Vanilla Wafers vs. the Nabisco kind. I forgot what website I found this recipe at, but it got pretty good reviews, so having all the ingredients, I made some the other night.

Cream 1/4 cup butter (one stick) with 3/4ths cup sugar. Add 1 TABLESPOON or more Vanilla (I used 1/4 teaspoon Pure Orange Extract for the "more"), 3/4 teaspoon baking powder, 1/4 teaspoon salt, one egg. Mix Well. Add 1 & 1/2 cups flour, mix til smooth. I let this dough sit awhile to make it easier to work.

Preset oven for 325 degrees, roll about 1 tablespoon for each Van. Wafer, then slightly flatten on a cookie sheet (probably one teaspoon would be closer to the commercial size), & bake for abot 8 to 10 minutes til edges are slightly brown.

I got almost exactly 1 pound of finished cookies from this recipe---don't know how that compares weight-wise with a box of commercial Vanilla (or more correctly "Nilla?) Wafers.

so, kfca... what did they taste like? were they good?

Yes, they were very good. I wouldn't say they tasted exactly like the commercial kind---but then I don't have all the special food chemicals here.

BTW, there was a typo in that recipe in that it should have read 1/2 cup Butter, rather than 1/4th, but that's still "One Stick".

Dang, nodakgal! I remember you posted about the caramel chips but I'd forgotten about it. Those would be perfect. I've already added it to my next week grocery list. Sure hope I can find them. Thanks for the reminder!!

I saw this on Dr. Oz today

Clean and Healthy Produce Spray

The vinegar in this spray has natural anti-bacterial properties, while the lemon juice is a natural astringent. The solution works to both breakdown and clean off pesticides.

1 cup water
1 cup distilled white vinegar
1 tbsp baking soda
1/2 of a lemon

Combine all ingredients in a large container. Transfer to a spray bottle with a pump. Spray mixture on produce and let sit for 5 minutes. Scrub and rinse.

Note, be sure to spray & clean
Strawberries
Apples
Spinach
Peaches
These a the 4 dirtiest fruits & veggies, they are full of pesticides