April 2020

Salmon croquettes are a southern variant of a salmon cake or salmon patty. You can fry it or bake it. The contents are usually canned salmon, but there are quite a few newer recipes using fresh salmon that has either been finely chopped or grounded to mold into patties. A thickener is applied to help in the forming of patties. These delicious Southern Salmon Croquettes are a fast and simple classic soul food done right! Pleasant and tender on the inside full of salmon flavor and aromatics, and crunchy and crispy on the outside from irresistible cornmeal breading, you’ll find this time and again.

They were easy to make, so simple and so delicious to put together. You can have this soul food comfort dish on the table along with my collard greens, fried okra, and biscuits with just a few pantries pull that are sure to keep your grocery receipts nice and light. Southern Fried Salmon Patties, a recipe for the famous salmon patties of my grandmother. It is a family secret, passed down over generations. They can be served with macaroni and cheese or some other side dish kind. Serve for a full homemade meal with my Grits, Fried Corn, Fried Green Tomatoes, or other Southern Classics. Salmon patties are fast and simple. I got this recipe from a babysitter for my son several years ago. My son is now twenty and we are still enjoying these at least a few times a month. When full, these are very sticky.

Ingredients:

1 (14 3/4 ounce) canned salmon

1/4 cup onion, finely chopped

1/4 cup cornmeal

1/4 cup flour

1 egg

3 tbsp mayonnaise

Directions:

Salmon open and drain thoroughly. In a mixing bowl, put drained salmon, and flake evenly with a fork. Attach ointment, cornmeal, rice, mayonnaise, butter. Delete as well blended.

Shape the mixture into patties more or less the size of a typical burger. Cook in oil over medium heat in a saucepan until brown on both sides. Switch once while frying.

Southern Fried Salmon Patties

Rebecca Salmon croquettes are a southern variant of a salmon cake or salmon patty. You can fry it or bake it. The contents are usually canned salmon, but there are quite… Main Dish Recipes Southern Fried Salmon Patties European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (14 3/4 ounce) canned salmon
• 1/4 cup onion, finely chopped
• 1/4 cup cornmeal
• 1/4 cup flour
• 1 egg
• 3 tbsp mayonnaise

Instructions

Salmon open and drain thoroughly. In a mixing bowl, put drained salmon, and flake evenly with a fork. Attach ointment, cornmeal, rice, mayonnaise, butter. Delete as well blended.

Shape the mixture into patties more or less the size of a typical burger. Cook in oil over medium heat in a saucepan until brown on both sides. Switch once while frying.

Notes

The mayonnaise helps the patties hold their shape and keeps them from being too dry.

Kentucky Butter Cake is a wildly moist cake with a rich buttery sauce running into the cake. The next day, the cake tastes even better. This Kentucky Butter Cake is not too sweet and is full of butter flavor. It is the ideal cake to sipping on a cup of coffee or tea while snacking it. This is a typical recipe of the kind of pound cake with a thick texture but not too thick. It’s simple to make from ingredients you already have on hand.

I don’t know why this delicious butter cake is called Kentucky, but it is a recipe since at least 1963 when Missouri joined the Pillsbury Bake-Off contest in Platte-city where Nell Lewis won it. It is an old-fashioned buttermilk vanilla pound cake drenched in a sumptuous butter and sugar syrup. This recipe, Kentucky Butter Cake is crazy moist, buttery, and filled with a delicious buttery sauce that crusts the exterior and soaks into the cake making it perfect for days. What you get is a beautiful, simple, buttery, soft cake that’s just as great as it’s filled with strawberries and whipped cream.

Ingredients:

3 cups unbleached all-purpose flour

2 cups white sugar

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 cup buttermilk

1 cup butter

2 tsp vanilla extract

4 eggs

3/4 cup white sugar

1/3 cup butter

3 tbsp water

2 tsp vanilla extract

Directions

Preheat the oven at about 325 ° F (165 ° C). A 10-inch Bundt pan, oil, and flour.

Mix the flour, 2 cups of sugar, salt, baking powder, and baking soda in a big bowl. Mix in buttermilk, butter 1 cup, vanilla 2 teaspoons, and 4 eggs, and beat to medium pace for 3 minutes. Pour batter into the prepared casserole.

Bake for 60 minutes in a preheated oven, or until a wooden toothpick inserted in the cake center comes out clean. Prick holes in the cake, still moist. Pour the sauce gradually over the sandwich. Let the cake cool off before pan remove.

Combine the remaining 3/4 cups of sugar, 1/3 cup butter, 2 teaspoons of vanilla, and water in a sauce to make butter sauce. Cook over medium heat, but do not boil until completely melted and mixed.

Kentucky Butter Cake

Rebecca Kentucky Butter Cake is a wildly moist cake with a rich buttery sauce running into the cake. The next day, the cake tastes even better. This Kentucky Butter Cake is… Main Dish Recipes Kentucky Butter Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cups unbleached all-purpose flour
• 2 cups white sugar
• 1 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 cup buttermilk
• 1 cup butter
• 2 tsp vanilla extract
• 4 eggs
• 3/4 cup white sugar
• 1/3 cup butter
• 3 tbsp water
• 2 tsp vanilla extract

Instructions

Preheat the oven at about 325 ° F (165 ° C). A 10-inch Bundt pan, oil, and flour.

Mix the flour, 2 cups of sugar, salt, baking powder, and baking soda in a big bowl. Mix in buttermilk, butter 1 cup, vanilla 2 teaspoons, and 4 eggs, and beat to medium pace for 3 minutes. Pour batter into the prepared casserole.

Bake for 60 minutes in a preheated oven, or until a wooden toothpick inserted in the cake center comes out clean. Prick holes in the cake, still moist. Pour the sauce gradually over the sandwich. Let the cake cool off before pan remove.

Combine the remaining 3/4 cups of sugar, 1/3 cup butter, 2 teaspoons of vanilla, and water in a sauce to make butter sauce. Cook over medium heat, but do not boil until completely melted and mixed.

Million Dollar Spaghetti Casserole is a simple, heart-felt casserole that is both budget-friendly and easy to produce. This saucepan is a simple and delicious way to feed a crowd or a couple. This Million Dollar Spaghetti recipe is one of my favorite casseroles of all time. It is essentially a simple combination of baked spaghetti and lasagna.

Ingredients:

1 lb of ground beef

1 jar of spaghetti sauce

8 oz of cream cheese

¼ cup sour cream

½ lb cottage cheese (equals 1 cup)

½ cup butter (1 stick)

1 pkg spaghetti 16 oz

Grated cheddar cheese

Directions:

Preheat the oven at about 350 ° C. Boil your noodles until they are al dente (strong). Drain and set aside for assembly ready.

Mix cream cheese, saucer, and cottage cheese until they are fully combined.

Cook the hamburger and rinse well until cooked. Combine your spaghetti sauce with your hamburger.

Put a few butter pieces in a pan of 9 to 13 and add half of your spaghetti.

Take your mixture of cream cheese and pour over the noodles. Spread well over noodles.

Pour the rest of the noodles over the cream cheese mixture. Top up the noodles with a few more butter slices.

Pour on your pasta your spaghetti and meat sauce.Now it is ready to put 30 minutes into the oven.

Pour over the desired volume of grated after 30 minutes

Sprinkle cheese on top and return for 15 minutes in the oven to make the cheese melt

Notes:

I prefer to use Italian sausage for the extra flavor, but you can add standard ground beef in a pinch.

When reheating the leftovers, the pasta softens up a little bit, but the taste is just as strong as when it was fresh from the oven.

For this recipe, you can use either cottage cheese or ricotta cheese. Whichever you think sounds better! I am part of the cottage cheese, as I think it brings a great creaminess to the final recipe.

Spaghetti noodles are only one of the many popular pasta forms that are going to fit in this dish. On occasion, I love using ziti noodles or rigatoni noodles.

My suggestion is to use garlic bread and salad on this recipe. We make a great first course while the casserole is cooling down.

Million Dollar Spaghetti Casserole

Rebecca Million Dollar Spaghetti Casserole is a simple, heart-felt casserole that is both budget-friendly and easy to produce. This saucepan is a simple and delicious way to feed a crowd or… Main Dish Recipes Million Dollar Spaghetti Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 3 voted )

Ingredients

• 1 lb of ground beef
• 1 jar of spaghetti sauce
• 8 oz of cream cheese
• ¼ cup sour cream
• ½ lb cottage cheese (equals 1 cup)
• ½ cup butter (1 stick)
• 1 pkg spaghetti 16 oz
• Grated cheddar cheese

Instructions

Preheat the oven at about 350 ° C. Boil your noodles until they are al dente (strong). Drain and set aside for assembly ready.

Mix cream cheese, saucer, and cottage cheese until they are fully combined.

Cook the hamburger and rinse well until cooked. Combine your spaghetti sauce with your hamburger.

Put a few butter pieces in a pan of 9 to 13 and add half of your spaghetti.

Take your mixture of cream cheese and pour over the noodles. Spread well over noodles.

Pour the rest of the noodles over the cream cheese mixture. Top up the noodles with a few more butter slices.

Pour on your pasta your spaghetti and meat sauce.Now it is ready to put 30 minutes into the oven.

Pour over the desired volume of grated after 30 minutes

Sprinkle cheese on top and return for 15 minutes in the oven to make the cheese melt

Notes:

I prefer to use Italian sausage for the extra flavor, but you can add standard ground beef in a pinch.

When reheating the leftovers, the pasta softens up a little bit, but the taste is just as strong as when it was fresh from the oven.

For this recipe, you can use either cottage cheese or ricotta cheese. Whichever you think sounds better! I am part of the cottage cheese, as I think it brings a great creaminess to the final recipe.

Spaghetti noodles are only one of the many popular pasta forms that are going to fit in this dish. On occasion, I love using ziti noodles or rigatoni noodles.

My suggestion is to use garlic bread and salad on this recipe. We make a great first course while the casserole is cooling down.

Notes

Serves 10 (10SP) weight watchers friendly.

This “Dump” Pineapple Cherry Cake has only 7 ingredients and is one of the easiest desserts you’ll ever make. I admit that the name isn’t all too appealing, but you just literally “dump” the ingredients into the saucepan. There is no intervention in the stirring, cooking, or prep that you would usually anticipate when you bake a dessert. It’s smooth peasy. Mix this dump cake with vanilla ice cream, and have a super delicious, crowd-pleasing cake for yourself.

It is a combination of cherry pie filling, crushed pineapple, and yellow cake mix. How to make a dump cake? Pour all the ingredients in the baking pan, put it in the oven, and wait for it to cook completely. Now, I know that Dump Cake isn’t the ‘most safe’ thing to do. And now and again, a bit of indulgence is nice for the soul, Cherry Pineapple Dump Cake is the best finishing for every dinner. The Cake is the symbol of decadent results of simpleness.

Ingredients:

1 can cherry pie filling

1 (20 oz.) can crushed pineapple

1 package yellow cake mix

1/2 cup walnuts, roughly chopped

1/2 c of unsalted butter, thinly sliced into pats

Vanilla ice cream

Whipped cream

Directions:

Preheat oven at about 350 degrees F. Grease lightly with butter or non-stick spray a 9-inch baking dish.

Spread cherry pie over the baking dish, filling it in an even layer.

Carefully spread the crushed pineapple over the end, then sprinkle all the cake mix on the end of the pineapple layer.

Layer cake mix with an even layer of butter pats and try to cover the largest possible amount of cake and then finish with walnuts.

In the oven, place the baking dish and bake for 35-40 minutes, or until the cake is golden brown, and when touched springs back lightly.

Remove from the oven and allow to cool before serving for 15 minutes.

Cherry Pineapple Dump Cake

Rebecca This “Dump” Pineapple Cherry Cake has only 7 ingredients and is one of the easiest desserts you’ll ever make. I admit that the name isn’t all too appealing, but you… Main Dish Recipes Cherry Pineapple Dump Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 can cherry pie filling
• 1 (20 oz.) can crushed pineapple
• 1 package yellow cake mix
• 1/2 cup walnuts, roughly chopped
• 1/2 c of unsalted butter, thinly sliced into pats
• Vanilla ice cream
• Whipped cream

Instructions

Preheat oven at about 350 degrees F. Grease lightly with butter or non-stick spray a 9-inch baking dish.

Spread cherry pie over the baking dish, filling it in an even layer.

Carefully spread the crushed pineapple over the end, then sprinkle all the cake mix on the end of the pineapple layer.

Layer cake mix with an even layer of butter pats and try to cover the largest possible amount of cake and then finish with walnuts.

In the oven, place the baking dish and bake for 35-40 minutes, or until the cake is golden brown, and when touched springs back lightly.

Remove from the oven and allow to cool before serving for 15 minutes.

One of my favorite pound cakes happens to be whipping cream pound cake. Of this rich, smooth, velvety flavor, I’m a sucker, while others may argue it’s the very thing it disqualifies it as a real pound cake. Has there been a whipped cream pound cake before? You might have the opportunity to have a very moist and light classic pound cake and maybe just believed it. It is made in the same way as a pound cake with the same simple ingredients, but heavy whipped cream instead of milk. The heavy whipped cream makes the cake very moist, soft, crispy, and close.

The taste is similar to a classic pound cake too, depending on the extracts you use. I just go with a banana or almond oil, and butter with lemon oil. I read (not tried) when you feel adventurous that half of the heavy whip cream can be replaced by a flavored coffee creamer.

Ingredients:

3 cups of sugar

1 cup of real butter at room temperature (no substitution), salted or unsalted

6 large eggs at room temperature

3 cups all-purpose flour, sifted

1 cup whipping cream, not whipped

1 tbsp pure vanilla extract

Directions:

Preheat the oven at about 325 ° F.

Sprinkle with the non-binding or flour and grease pan a 10-inch bundt or tube pot as you want. I recommend a bundt pan or tube pan. If you have a 2 piece 10-inch tube pan, wrap the aluminum foil around the outside of the pot to prevent a leak from being carried away by a batter.

Place medium butter in the bowl of your stand mixer until smooth. Add sugar and blend for around 2 to 3 minutes at medium speed until smooth.

Add the eggs, one by one, mix well after each addition.

Then add the flour and heavy cream to the sugar mixture, beginning and finishing with the flour.

Add cinnamon, and blend well on low to medium.

Pour batter into a prepared bundt pan or 10-inch tube.

Bake in 325 degrees F for 1 hour 15 minutes

Wait in the pan for 20 to 25 minutes to cool completely before inverting into a serving tray.

Place at the countertop in an airtight jar for 3 to 4 days.

Whipping Cream Pound Cake Recipe

Rebecca One of my favorite pound cakes happens to be whipping cream pound cake. Of this rich, smooth, velvety flavor, I’m a sucker, while others may argue it’s the very thing… Main Dish Recipes Whipping Cream Pound Cake Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 3 cups of sugar
• 1 cup of real butter at room temperature (no substitution), salted or unsalted
• 6 large eggs at room temperature
• 3 cups all-purpose flour, sifted
• 1 cup whipping cream, not whipped
• 1 tbsp pure vanilla extract

Instructions

Preheat the oven at about 325 ° F.

Sprinkle with the non-binding or flour and grease pan a 10-inch bundt or tube pot as you want. I recommend a bundt pan or tube pan. If you have a 2 piece 10-inch tube pan, wrap the aluminum foil around the outside of the pot to prevent a leak from being carried away by a batter.

Place medium butter in the bowl of your stand mixer until smooth. Add sugar and blend for around 2 to 3 minutes at medium speed until smooth.

Add the eggs, one by one, mix well after each addition.

Then add the flour and heavy cream to the sugar mixture, beginning and finishing with the flour.

Add cinnamon, and blend well on low to medium.

Pour batter into a prepared bundt pan or 10-inch tube.

Bake in 325 degrees F for 1 hour 15 minutes

Wait in the pan for 20 to 25 minutes to cool completely before inverting into a serving tray.

Place at the countertop in an airtight jar for 3 to 4 days.

A recipe for Hawaiian fruit salad is filled with tropical flavors and a honey-lime yogurt dressing with hints of coconut! It’s the perfect side of any summer dinner or snack, filled with pineapple, bananas, strawberries, oranges, and kiwi. Auntie Midge’s Hawaiian salad mixes with fresh tropical fruit and a thick and crispy filling of cheesecake to make the most beautiful fruit salad ever! It’s a perfect crowd salad, every bite explodes with the taste of the island, and you’re going to go over this recipe.

In addition to their naturally good taste and great crunchy texture along with beautiful colors and fragrances, eating a wide daily supply of fresh, raw vegetables can bring significant health benefits. They ‘re easy to make at home and to order while dining out in a restaurant. So eating a serving of leafy greens per day with their various health benefits can be one of the best routines to get into, summer or winter. Eating a variety of fruit, in as many different colors as possible, is important. It is both easy and delicious to combine these in a salad! Eating a salad a day, filled with vitamins and minerals, can also raise the number of active antioxidants in your body.

Ingredients:

1 (30 oz) can fruit cocktail, drained thoroughly

1 (20 oz) can of drained pineapple chunks

1 (8 oz) can of drained mandarin oranges

1 (10.5 oz) package miniature marshmallows

1 (24 oz) container sour cream

Directions:

In a big bowl, mix fruit cocktail, pineapple, mandarin oranges, and marshmallows; add sour cream and swirl to coat the fruit in full.

Refrigerate 4 hours until overnight.

Tip:

Drain fruit in a colander for several hours before mixing with the marshmallows.

The idea to use fresh fruits are essential for our good health and well-being is not something we haven’t heard before, but it’s nice to be reminded of it all that often.

Auntie Midge's Hawaiian Salad

Rebecca A recipe for Hawaiian fruit salad is filled with tropical flavors and a honey-lime yogurt dressing with hints of coconut! It’s the perfect side of any summer dinner or snack,… Main Dish Recipes Auntie Midge’s Hawaiian Salad European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 (30 oz) can fruit cocktail, drained thoroughly
• 1 (20 oz) can of drained pineapple chunks
• 1 (8 oz) can of drained mandarin oranges
• 1 (10.5 oz) package miniature marshmallows
• 1 (24 oz) container sour cream

Instructions

In a big bowl, mix fruit cocktail, pineapple, mandarin oranges, and marshmallows; add sour cream and swirl to coat the fruit in full.

Refrigerate 4 hours until overnight.

Tip:

Drain fruit in a colander for several hours before mixing with the marshmallows.

The idea to use fresh fruits are essential for our good health and well-being is not something we haven't heard before, but it's nice to be reminded of it all that often.

You know they ‘re difficult to beat if you have ever got real, home-cooking cheesy scalloped potatoes. I took this classic dish and added a Parmesan garlic flavor, plus three kinds of cheese. These squeezed potatoes have been carefully tested and can be done early or frozen.

This recipe is usually produced for a vacation when there is a premium for oven space and your time is precious. That is why I have tested these scalloped potatoes and found a great and simple way to do them in advance. I found that the best way to make this recipe works is to cook the potatoes in part first. Moreover, that means that when reheating, you don’t have to bake them that long.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Sidedish, Dinner, Lunch, etc…) To SAVE it for later…

Garlic Scalloped Potatoes Recipe

Ingredients:

1 (19 oz) can of creamy potato with roasted garlic soup

1/2 cup heavy cream

1 tsp dried thyme

1 tsp of freshly ground black pepper

6 large potatoes, peeled and sliced

2 1/2 c of shredded Cheddar cheese, divided

Directions:

Preheat the oven at about 350 ° F (175 ° C).

Mix soup, cream, thyme, and pepper in a blender and proceed until the texture is smooth. Spread on the bottom of the 9×13 inch casserole pan a thin layer of mixture. Put the cheese in potatoes and reserve 1/2 cup cheese. Sprinkle with the rest of the cheese, then add the soup over the potatoes.

Bake for 70 minutes in a pre-heated oven.

Tip:

Ensure that you cut very thin the potatoes! This SO is much simpler with a slicer in the mandolin (I will connect to the one that I use at the end of the post).

Heavy cream is not necessary for a cheese sauce and entire milk also works. But you can if you want half and a half or heavy cream!

Red and Yukon gold potatoes are my favorites for pinching potatoes, as they are very good for baking and need no peeling (except that you like). Russet potatoes are going to work (and cheaper), but during the long baking time, they may fall apart more possibly.

ROASTED GARLIC SCALLOPED POTATOES

Rebecca You know they ‘re difficult to beat if you have ever got real, home-cooking cheesy scalloped potatoes. I took this classic dish and added a Parmesan garlic flavor, plus three… Main Dish Recipes ROASTED GARLIC SCALLOPED POTATOES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 1 (19 oz) can of creamy potato with roasted garlic soup
• 1/2 cup heavy cream
• 1 tsp dried thyme
• 1 tsp of freshly ground black pepper
• 6 large potatoes, peeled and sliced
• 2 1/2 c of shredded Cheddar cheese, divided

Instructions

Preheat the oven at about 350 ° F (175 ° C).

Mix soup, cream, thyme, and pepper in a blender and proceed until the texture is smooth. Spread on the bottom of the 9x13 inch casserole pan a thin layer of mixture. Put the cheese in potatoes and reserve 1/2 cup cheese. Sprinkle with the rest of the cheese, then add the soup over the potatoes.

Bake for 70 minutes in a pre-heated oven.

Tip:

Ensure that you cut very thin the potatoes! This SO is much simpler with a slicer in the mandolin (I will connect to the one that I use at the end of the post).

Heavy cream is not necessary for a cheese sauce and entire milk also works. But you can if you want half and a half or heavy cream!

Red and Yukon gold potatoes are my favorites for pinching potatoes, as they are very good for baking and need no peeling (except that you like). Russet potatoes are going to work (and cheaper), but during the long baking time, they may fall apart more possibly.