I've always loved to bake. Sometimes I even get around to cooking. Recently I started thinking that it would be fun to invent some Dreamfire-inspired recipes. Admittedly, most of these are sweets. (Hmm, maybe Josh and I are more alike than I realize.) If you want something healthier, check out Winsor's salad recipe.
Dustine's Almond Sugar Cookies
Okay, these came out really badly like six times. I'm revising the recipe.
In the meantime, drink Earl Grey tea with milk and sugar.
Winsor's Salmon Salad
1 head of Romaine lettuce
1 pound salmon
salt and pepper
1 tablespoon olive oil
1/4 cup sunflower seeds (shelled)
2 Granny Smith apples
Preheat your over to 350. Line a pan with foil and place your salmon in it. Spread your teaspoon of oil over the salmon, then add salt and pepper to taste. Cover the pan with foil and cook for 20-22 minutes, or until it's pale pink all the way through. When it's cool, shred it with a fork. The salad tastes best if you use cold salmon, but there's no reason you can't eat it warm.
Shred the lettuce, cutting away the hard, white parts. Just keep the green parts (they have all the nutrition). Toss the shreded lettuce in a bowl, then add the salmon. Sprinkle in the sunflowers seeds. Cut the apples into thin slices and toss those in. Then juice the lemon onto the salad and enjoy! (That's right--the lemon juice is the only dressing.) Makes four servings.
Haley's Autumn Chocolate Chip Oatmeal Cookies
Ingredients Group #1
1 cup unsalted butter
3/4 cup light brown sugar
1/2 cup white sugar
2 teaspoon vanilla extract
Ingredient Group #2
1 1/2 cup flour
3 cups uncooked oats (regular, not quick cook)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon dried orange peel
1/4 teaspoon nutmeg
12 oz chocolate chips
Soften the butter in the microwave, then mix in the rest of the ingredients from group #1. In a separate bowl, mix together the ingredients from group #2. Mix the two bowls together, then spoon into roughly spherical blobs on a cookie sheet and bake at 350 for ten to twelve minutes. The spices in this recipe give the sweet chocolate a real kick.
Laurentius's "Kerstel Says It's My Night to Cook" Chicken Parmesan
4 chicken breasts (1 1/2 to 2 pounds)
4 sandwich slices of mozzarella cheese
4 sandwich slices of provolone cheese
4 sandwhich slices of muenster cheese
1 jar Prego with Meat pasta sauce
Slice the chicken breasts into pieces and layer them along the bottom of a cassrole dish. Layer with the various cheeses. Pour in the jar of pasta sauce. Cover with foil and bake at 350 for sixty minutes (depending on thickness). Ta da! Serves at least four. (Triple recipe to feed the entire Weaver-Avish-McKarr-Kansas household.)
The best thing about this recipe is you can use basically any cut of chicken and any kind of cheese and any kind of tomato sauce. You could even use a cream sauce if you wanted. Personally, I like this blend of cheese, but I can also see going with a nice havarti. It's a very personalizable, adaptable recipe. You could even use frozen chicken (although I'd recommend thawing it first or else cooking it separately and then microwaving the cheese and pasta sauce). Also, this might be more cheese than some people like. I'm a really big fan of cheese.