Salmon Patties!

So I finally gave Salmon Patties a try tonight ~ and they were super easy and yummy too! Here’s the specs I used:

  1. open/drain 2 (6oz) cans of salmon
  2. hand-beat 1 egg
  3. mix in 1.2 c. of quick oats or smashed crackers
  4. add salmon to the crumby mix
  5. finely chop up some bell peppers (& onions, or onion powder)
  6. also dash some salt and pepper (or lemon pepper if you want)
  7. pour canola oil into pan & heat on med-high, about 1″ deep
  8. mix peppers/& or onions all together w/salmon;  form patties 1/2″ thick
  9. use a spatula to lower the patties in; cook/brown for several minutes til sides turn brown
  10. don’t flip too early…cook for a few minutes on other side to even it out (nice-n-brown all-ova).

Serve with fries, corn or whateva! Crunch away to your tummy’s content.  My WHOLE family of 4 ate these (a big accomplishment) and wanted more…so next time I’d add 1 more egg , 1 more can of salmon & like 5 or 6 cracker crumbs.


Goodbye, My Love…Crunch

Just this morning, I noticed the serving size on my bag of Love Crunch. It was my favorite cereal. Earlier this week, I was about to post a great ad for it on my wall saying it’s my newest sexy midnight temptation.
But I was so disappointed when I noticed that the people who did the nutrition facts label on it were no less than deceiving…with that 1/4 c. serving size.

REALLY? I did the math and it made me sick. I’ve bought 2 bags so far, mistakenly assuming it was like every other bag of cereal (serving wise) and the grams would apply to 3/4 c or 1 cup. Really, in all my label reading years, I’ve NEVER come across a serving size for cereal that small.

It reminded me of this comedy bit:

“Want another one? – ‘I don’t know! I’ve already had two WHOLE fig newtons!'”


Even though I love your taste, now I know why. You’re packed with carbs and sugar. And I won’t ever buy you again. 😦 I feel like I just broke-up with, you, LC. I’m sorry, baby. I even just read this morning, that you give back to Food Banks with matching funds per bag up to $1 million! It made it even more painful. If you’d have just been really honest & realistic in the 1st place like all the other cereals, maybe we woulda had a chance!

Good bye… my Love… Crunch. (sniff)

Muffins – Devourable Blueberry Muffins: Breakfast of Champions

So easy, even a 9 year old can make it! (if watched like a hawk) – These muffins are the bomb. I like using frozen blueberries but can subst. with frozen blackberries & raspberries too… which thaw out & get all juicy in the baking process, making the muffin even moister.

Totally stole the recipe from online – but since we liked it so much here, thought I’d blog on it!  Here’s a photo I took as I pulled them out of the oven…


  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon


  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.
PS – I always cut 3 minutes off the lowest oven time – so baked mine for 17 minutes and they were perfect. I left a few in there for 3 more min.s to see the difference, and they were too done.
Enjoy ’em like we did:
Slice one open shmear a slab of cream cheese on it & closed it up again. Hang out for a minute while the cheese softens and …devour.

Swedish Pancakes

My recipe for German pancakes, I’ve recently realized…is actually for Swedish pancakes! Well, they’ve always been quickly devoured in my family – growing up, my mom, Ms. Marda Bebb made them often for Charity & I- and we loves to douse those suckers w/butter, powdered sugar & lemon juice (mix it all up on the pancake and then roll it up and eat it with a fork). Now my family loves to eat them for breakfast and for dinner too! They’re fun, messy and easy to vary with all kinds of toppings.


1.5 c. Flour (make a well)

1/2  tsp salt

1/2 tsp vanilla

3 eggs

1 & 3/4 c. Milk (reserve the 3/4c. until after mixing the 1st cup)

~ In a large (2 quart) mixing bowl, combine eggs, flour, and 1 c. milk together. Add the vanilla and salt & mix. Add the remaining 3/4 c. milk. (also – depending on what toppings I have, I add some cinnamon into the batter).

Photo © Jason LugoPoor a half cup of batter in the center of a non-stick pan.

Photo © Jason LugoWith a circular motion you need to tip the pan to get the batter to spread out to a thin round shape.

Heat a large non-stick pan on medium-high. Using a 1/2 measuring cup pour the batter into the center of the pan. Then you need to quickly pick up the pan (be sure the handle is not hot) and in a slow circular motion, tilt the pan to spread the batter out into a thin round shape. Cook until you see air bubbles forming on top and the bottom becomes lightly golden. Then flip it over using a spatula to lightly brown the other side.

To serve the pancakes, spread butter all over one side of the pancake, and once it has melted, sprinkle powdered sugar and whatever else (from the optional toppings list) that you want. Then roll up the pancake and top it off with a sprinkle of powdered sugar. Note: If using fruit, it works better to put it on top and not roll it up inside.

BEWARE! To whoever is cooking these:  You will usually eat last! It’s very hard to keep up w/the demand of the hungry pancake-eaters. One way to get the jump on the demand is to get a head start making them and put them in a tortilla warmer before you tell ’em…

“Come and get it!!”


Texas Hash ~ an Ebner-Piland Tradition

This is a good ‘ ol recipe for a hearty, quick & easy comfort meal that reminds us of some real Southern Cookin’! This is my take on the recipe I got from my mom in law who lives in Kilgore Texas, Janis Piland. Play around w/it a little til you find how your family likes it best & make it a tradition in your home too!


2 TB Extra Virgin Olive Oil

1 lg Onion, chopped (or 2 tsp onion powder)

1 Diced bell pepper (red if poss.)

1 lb Ground beef (I use lean, grass-fed beef and don’t drain the fat)

1 tsp Garlic powder

1.5-2 TB Chili powder (less for kids)

2 tsp Salt

1/4 tsp Pepper

1  1/2 c. Cooked rice

1 can *Rotel tomatoes

2 TB Tomato Paste

1 can Black beans

3/4 c. Water

1 tsp Wor. Sauce

2 TB EVOO – heated in large sautee pan.
Brown/sautee’/caramelize onions in the oil.
Add diced red bell pepper.
Add ground beef & cook it.
Add Garlic Powder to beef for (optional) flavor.
Add Chili powder, salt and pepper.
Add Cooked Rice,
UNdrained Rotel Tomatoes,
Tomato paste,
Black beans,
Water and
Wor. sauce.
Optional: Top with shredded cheese.
Cover and simmer 10-15 minutes.
Enjoy with cornbread & honey-butter!
Oh – add sour cream on the table for the sissy-mouths! Ha ha!

Cedar Plank Grilled Salmon w/ Lemon Dill Sauce

This heavy, flavorful fish is named for the Chinook Indians – master traders and fishermen who are now almost gone from the face of the earth, but once enjoyed a peaceful existence along the Columbia River and Northwest Coast.

This recipe is easily adapted for any style of grill.

2 – 6lb Chinook salmon filletsSalt to taste
1/2 C butter, melted
1/4 C fresh lemon juice
2 Tbs dried dill weed
1 Tbs garlic salt
Black pepper to taste
2 c. plain yogurt
4 cedar planks

Soak cedar plank in salted water for 2 hours, then drain. Rinse the salmon under cold running water and pat dry with paper towels.

Place salmon, skin down, on a cedar plank, making sure there is at least an inch of cedar showing on all sides . Mix the butter and 1/2 lemon juice in a small bowl, and drizzle over the salmon. Season with salt & pepper.

Combine yogurt, dill, garlic powder, sea salt, and pepper. Spread sauce evenly over salmon.

Add 10 lbs. of charcoal for Model #1, Model #2, or Semi Pro Box (5lbs for Model #3) and light it up. Once lit (20-25 minutes) spread the charcoal over the charcoal grid to create a 2-Zone fire.

Lightly oil La Caja China grill, and place the cedar plank on the “cool” side, away from the heat. Cover the salmon (an inverted disposable pan, or loosely tented foil, both work great) and cook until cooked through, around 20 to 30 minutes.

The internal temperature should read 135 degrees F, and the salmon should flake easily with a fork. Transfer the salmon and plank to a platter, spoon extra sauce over the top, and serve right off the plank.


Pecan Crusted Pumpkin Cake (pie)

I discovered this recipe while attending a class for new wives called Apples of Gold. Table Rock Fellowship made this class available to 12 young women back in ’03, & I was chosen as one -to meet once a week, have a cooking lesson, a Bible lesson from one of the 4 women mentoring us, and have a good time learning how to be the best wife you can be, and are called to be.  This class brought a new light to cooking & baking (for me) and made me excited to try all kinds of new recipes. Every week we were literally served a 3 course meal by other women (singles or college ladies) in a formal setting & had to sit by new people each time, but the tables had little conversation-starter cards so we we weren’t awkward. It was a great experience. I’d recommend every church offer an “Apples of Gold” course once a year.



4 eggs (L)

1 Lrg can of PUMPKIN

1/2c. Brown Sugar

1 can Sweetened Condensed Milk

1/4 tsp Salt

1. 1/2 tsp Cinn

1 tsp. ea of Nutmeg, Cloves, Ginger

Mix all of the above & pour into sprayed 9×13


1 yellow or butter cake mix (dry)

1. 1/2 cubes of butter (melted)

3/4 c. chopped pecans

below: just before we baked it…

Sprinkle cake mix over top, lightly pat. Drizzle melted butter & cover w/chopped pecans.

Bake in a 325 oven for 1 & 1/2 hrs, let cool a bit, then serve w/REAL whipped cream & dash of nutmeg!

Delish dessert, served warm… OR cold right out the fridge after Thanksgiving when you get up at 2am with the munchies & you’re looking in the kitchen for something that sounds yummy and satisfying!


These are so yummy! You can double the batch and freeze some for later, too.

3/4 c. each of:

  • uncooked oatmeal
  • nonfat dry milk
  • chunky peanut butter (smooth honey-roasted Skippy is good too)

1/2 c. honey
1 tsp. vanilla
1/4 c. each raisins and wheat germ (optional)

Stir oats + nonfat milk together. Blend peanut butter, honey and vanilla together until smooth. Stir in oat mixture (and raisins if you want).

Shape dough into small balls, roll in more oats.

Shaping into balls /rolling in oats takes the most time – but it goes quickly if you take the bowl to the living room floor and do it while watching a favorite TV show or movie. :o)

You can use wheat germ for an even healthier choice. They sell extra crunchy wheat germ in the PB isle. OR I’ve read another version calls for toasted coconut flakes – that sounds pretty dang good to me- just haven’t tried it yet!

Store in an airtight container in refrigerator…& enjoy!!