Spam Musubi

2 C Rice (uncooked)
2 C Water
6 Tbsp Rice Vinegar
1/4 C Soy Sauce
1/4 C Oyster Sauce
1/2 C  Sugar
Furikake (Oriental Spice)
1 Can Spam
Nori Sheets (Seaweed)
Oil

Soak rice for 4 hours in water.  Drain and bring 2 cups water to a boil.  Add the soaked rice, cover, reduce heat to low.  Cook for 15 minutes.  Remove from heat and cool.  In a flat marinading dish, mix vinegar, soy, oyster sauce and sugar together.  Marinade spam for 5-10 minutes.  Fry spam in oil for 2 minutes on each side.  Until lightly browned.  See pics for assembly.  Press cooked rice into sushi maker halfway full.  Add a light sprinkling of furikake, spam, another light sprinkling of furikake and fill the remaining space with rice.  Wrap with Nori.  Slice and serve with dipping sauce.

Dipping Sauce:
3/4 C Mayonaise
1 Tbsp Lemon Juice
1 Tbsp Furikake

 

Fresh Peach Glaze

4 Tbsp Cornstarch
1 C Sugar
1/2 C Orange Juice Concentrate (undiluted)
1 1/2 C Water
2 Tbsp Fresh Lemon Juice
6-8 Large Peaches (peeled and sliced)

Mix cornstarch and sugar in a saucepan with a whisk.  Add liquids and heat until thick and boiling.  Cool to room temperature and fold enough into sliced peaches to coat.  Should be enough glaze for two pies.

(I like to use Aunt Vi's Peach Pie (Crust) Recipe and the cream cheese layer from Raspberry Cream Pies all put together to make an incredible pie...  I LOVE PEACHES!!!)

Spaghetti Salad...

16 Oz of Cooked Spaghetti
1/2 C Red Wine Vinegar
8 Oz Bottle of Italian Dressing
2 Tbsp Salad Supreme Spice
1 C Thick cut Pepperoni
3/4 C Shredded Parmesan Cheese
1 Large Can Sliced Black Olives
1 Can Artichoke Hearts
4 Cups Fresh Veggies (Tomatoes, Peppers, Cucumbers, Zucchini, Broccoli, etc...)

Mix all together and chill for several hours before serving.  Feeds a lot...  I love this in the summer when the tomatoes, cucumbers and zucchini come from MY garden!

Strawberry Cream Pie...

25 Oreos

1/4 C Melted Butter

2 C Fresh Strawberries

2 Tbsp Sugar

2 - 6 oz Strawberry Yogurt Cups

1 Small Pkg Vanilla Instant Pudding  

1 C Whipping Cream

Crush the oreos and add melted butter.  Press into a pie plate and bake for 4 minutes in a 350 degree oven.  Let cool.  Crush or puree fresh strawberries, add sugar.  In a mixing bowl, combine yogurt and instant pudding.  Mix well.  Add whipping cream and beat for 2 or 3 minutes until the mixture is fluffy.  Fold in the strawberry mixture and pour into prepared pie crust.  Place in freezer for about 20 minutes, then cover with plastic wrap and chill for an additional 2 hours or overnight.

Substitute Raspberries for Strawberries for another amazing treat...

Hot Buttered Pretzels...

DOUGH:

2.5 Cups Flour

1 tsp Sugar

1/2 tsp Salt

2 1/2 tsp Instant Dry Yeast

1 Cup Lukewarm Water

TOPPING:

1/2 Cup Boiling Water

1 Tbsp Baking Soda

Sea Salt

3 Tbsp Melted Butter

Combine dough ingredients and mix until combined.  Knead dough for 5 minutes.  The dough should be soft and smooth, not sticky.  Lightly dust with flour and place in a gallon size ziploc bag.  Let rise for 30 minutes.  Preheat oven to 500 degrees.  Cut dough into 8 pieces and let rest for 5 minutes.  Whisk baking soda into boiling water.  Roll each piece of dough into a long rope and shape into a pretzel.  Dip each pretzel into the hot soda wash.  Place on greased baking sheet.  Sprinkle with coarse sea salt and let rest for 10 minutes.  Bake 9-10 minutes or until pretzels are golden brown.  Brush melted butter onto hot pretzels. 

(Another amazing PINTREST find by McCall... YUM!)

Vanilla Ice Cream...

2 Quarts Half and Half
1 C Heavy Whipping Cream
1 1/2 C Sugar
1 1/2 Tbsp Vanilla Extract
1/2 tsp Salt

Mix all ingredients together until sugar is dissolved.  This recipe fits in my ice cream freezer.  Layer Rock Salt and Ice and process until desired thickness.  I pour it in a saved round, plastic, 1 gallon ice cream container with lid.  It fits nicely and then we know exactly what's in it... Vanilla Ice Cream!

Ice Cream in a Bag...

 

 

2 Tbsp Sugar

1 Cup Half and Half

1/2 tsp Vanilla

Pinch of Salt

1 Gallon Size Ziploc Bag

1 Sandwich Size Ziploc Bag

1/2 Cup Rock Salt

Cubed Ice 

In small ziploc, put sugar, half and half, vanilla and pinch of salt.  Seal the bag COMPLETELY and knead bag to mix ingredients, try to get as much air out of the bag as possible.  Place small bag in large ziploc.  Fill large ziploc bag half-way with ice.  Add rock salt and seal bag.  shake. Shake... SHAKE! until the ice cream is frozen to desired consistency.  Approximately 10 minutes.  Add favorite mix-ins if desired.  (crushed oreo, butterfinger, m&m's, mini marshmallows, cookie dough, etc...)  Enjoy out of the bag!

(A fun family favorite for years...)

Blue Cheese Vinaigrette...

1/2 C Red Wine Vinegar
2 Tbsp freshly squeezed Lime Juice
1 Tbsp Dijon Style Mustard
1/2 tsp finely minced Garlic
2 tsp Salt
1 tsp Black Pepper
1 C Olive Oil
1/2 C Blue Cheese Crumbles

Combine vinegar, lime juice, mustard, garlic, salt and pepper with a hand mixer until the salt is dissolved.   Slowly drizzle the oil in mixing continuously.  Stir in the blue cheese.  Refrigerate up to a month.

Chicken & Pineapple Skewers...

4 Serano Chili Peppers (seedes and finely chopped)
4 Tbsp finely chopped Cilantro
4 tsp Lime Zest
2 Tbsp Lime Juice
2 Tbsp Brown Sugar
4 Tbsp Olive Oil
1 1/2 tsp Salt
1/2 tsp Black Pepper
2 lbs boneless, skinless Chicken Breast (cubed)
1 fresh Pineapple (cut into 1" cubes)

Combine the serranop pepper, cilantro, lime juice & zest, brown sugar, oil, salt and pepper in a medium bowl.  Add chicken and transfer all to a ziploc freezer bag.  Marinate 2-24 hours.

Thread the cubes of chicken and pineapple chunks onto wooden skewers.  Grill until done.  I serve it over Cilantro Lime Rice.

Artichoke Dip...

16 oz. Cream Cheese (softened)
2 Cans 1/4 Artichoke Hearts (not marinated)
1/2 C Mayonnaise
2 Cloves Pressed Garlic (1 tsp.)
2 C Grated Parmesan Cheese
6 oz can Diced Green Chilies

Mix all ingredients together well.  Place in an oven safe serving dish.  Bake at 350 for a 1/2 hour until bubbly.  Spread on toasted bread.

(From My friend Don Peterson.  Delicious! Spread on toasted Bread.)