LINKS

Natalie gave me a link to a site to order Mexican vanilla on line, knowing that I won't be using it and afraid of losing track of it I wondered how I could save it for later use. I came up with this idea that we can use this post to add links to products we like to order and share with others.

or just add new posts and label them links.

Add your links to products you like to order.

Mexican Vanilla

http://www.beanilla.com/vanilla-extract-c-26.html

SALMON WITH PINEAPPLE RICE

Salmon

• 1/4 cup packed light-brown sugar
• 1/4 cup olive oil
• 3 tablespoons soy sauce (GF Tamari Sauce)
  
• 2 tablespoons fresh lemon juice
• 2 tablespoons dry white wine, or water
• 2 pounds salmon fillet
• Lemon wedges, for serving

Directions

1. Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.
2. Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.
3. Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.

Pineapple Rice

• 2 cups uncooked basmati rice- {or brown}
  
• 1 pineapple, peeled, cored, and cut into 1/2-inch cubes
• 1/2 cup fresh cilantro, leaves, coarsely chopped
• 1 red bell pepper, seeded and cut into 1/4-inch dice
• 1 1/2 teaspoons extra-virgin olive oil
• 1 lime, cut into wedges, for garnish

Directions

1. Bring a medium saucepan of water to a boil. Stir in the rice, reduce to a simmer. Cook until rice is tender but still firm, 10 to 12 minutes. Drain; rinse with cool water.
2. Transfer to a bowl, and stir in the pineapple, cilantro, bell pepper, and olive oil. Season with salt and black pepper. Cover, and chill. Serve cooled with lime wedges.

Chocolate Zucchini Cake

2 eggs
1 3/4 cups sugar
1/2 cup buttermilk
1 cup oil
1 tsp vanilla
2 cups zucchini
2 cups flour
1 tsp baking soda
4 T cocoa
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves

Mix. Bake in 9x13 pan at 350 for 45 minutes.

Cream Cheese Frosting

1/2 cup margarine/butter
4 oz. Cream cheese

Mix and add:
2 cups powdered sugar
1 tsp vanilla

Chocolate Chip Cheesecake

**This is a Weight Watcher Recipe and in my oven RIGHT now** :)

Update- This was DELICIOUS!!!

Ingredients:
-10 oreos crushed (Quick fix mama used an oreo pie crust, cause she didn't wanna have to crush the oreos lol)
-8oz fat free cream cheese (in the box)
-8oz light cream cheese (in the tub)
-1 cup of sugar (see we are allowed to have the good stuff!)
-2 tbsp all purpose flour
-1 cup cottage cheese
-2 tsp almond extract
-6 large egg whites
-3/4 cup MINI choc. chips

Instructions:
-Preheat oven to 325 degrees
-lightly coat spring form pan with cooking spray and spread cookie crumbs lightly over bottom of pan
-Using an electric mixer mix together cream cheeses until well blended then add sugar and flower and mix again.
-in a food processor or blender puree cottage cheese until smooth. Add cottage cheese and almond extract to cream cheese mixture and mix again.
-Add egg whites and mix once more.
-Stir in 1/2 cup of choc. chips.
-Pour into spring form pan and sprinkle remaining chips on top.
-Bake until cheesecake puffs and center is almost set. About 60 minutes.
-Let cool completely and then run knife around edges to loosen and release pan sides. Cover and chill overnight. Cut into 12 slices.1 slice =6 points

Slow Cooker Cheesy Potato Soup Recipe

Found this on Pinterest and made it tonight. Super yummy!

INGREDIENTS:

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) Progresso® chicken broth
1 cup water
3 tablespoons Gold Medal® all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces (from 2.8-oz package)
4 medium green onions, sliced (1/4 cup)

DIRECTIONS:

1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.

2. Cover; cook on Low heat setting 6 to 8 hours.

3. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

Nancy's Fresh Strawberry Pie

1  Cup Sugar
2 Tablespoons Corn Starch
1/4 cup water
pinch of salt
1 tsp lemon juice

Slice fresh strawberries into a  baked pie crust.
Crush enough strawberries to make 3/4 to 1 cup.  
Add 1 cup sugar and heat to boiling. 
Mix corn starch and 1/4 cup water and add to crushed strawberries.  
Boil until it thickens about 1 minute.   
Add 1 tsp lemon juice and some red food coloring if desired. 
Cool.  
Pour this over the top of the  whole, or sliced strawberries in pie shell.

BAJA-STYLE SHRIMP TACOS

Marinade and Dressing
1/3 cup cilantro leaves, finely chopped
1/4 cup fresh lime juice
1/4 cup olive oil
1 TBS honey
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp pepper

Tacos
1 pound cleaned medium shrimp (35-40 count)
4 Cups finely shredded cole slaw mix (or green and red cabbage)
1 package taco-size flour tortillas (8 per package)
1 cup prepared guacamole

1. Marinade and Dressing.
In a small bowl, whisk together cilantro, lime juice, oil, honey, chili powder, salt, cumin and pepper.

2. Tacos. Heat broile to high. In medium-size bowl, combine 1/4 cup of the marinade and the shrimp. In a second medium-size bowl, combine remaining marinade and the cole slaw mix. Let both marinated for 10 minutes.

3. Transfer shrimp to a broiler pan. Broil, 2 to 3 inches from heat, for 6 to 7 minutes, turning once.

4. Spread a tortilla with about 2 tablespoons guacamole. Top with 4 or 5 shrimp and 1/4 cup slaw.
Repeat with all ingredients