Sorry

It looks like all the pictures I posted before have disappeared and I don't have copies of them to add them all again.  But don't fret, I will most likely make everything that was on here again so I can always take another picture and post it.  Trust me, everything I have made was delicious!!!

Seared Scallops

1 Pound Sea Scallops
1 Tablespoon Olive Oil or Butter (we used Olive Oil)
Salt and pepper to taste

Dry the sea scallops with paper towels so that they are dry and not wet.  Salt and Pepper both sides of the scallops.  Heat a regular non-stick pan for about 2-3 minutes until it is hot.  Add the oil (or butter) and mix around then add the scallops.  Do not let them touch each other because they will stick, also if they don't all fit at once in the pan it is fine because you can do another batch.  Cook the scallops for about 1 1/2-2 minutes each side.  They really don't need much.  They  outside should have a golden crust and the insides should still be translucent.  Turn with thongs.  Cook the other side the same and you are done. 

Oven Roasted Asparagus

1 Bunch of Asparagus, thin if you can find them
3 Tablespoons Olive Oil
1 1/2 Tablespoon Grated Parmesan Cheese
1 Clove of Minced Garlic
1 Teaspoon Sea Salt
1/2 Teaspoon Black Pepper

Preheat oven to 425.  In a large bowl place the asparagus and add the olive oil.  Mix the asparagus and the olive oil well until the olive oil has coated all of the asparagus spears.  Once the spears are coated then make sure to slowly add all of the Parmesan Cheese, Garlic, Salt and Pepper.  Arrange them on a baking sheet in one layer, trying to give each asparagus room.  Cook until just tender or about 12-15 minutes.  Enjoy. 

I thought these were great because the tips were totally crispy and yummy.  I rank these up there with the Baked Brussel Sprouts in their taste and addictiveness!!!

Mashed Sweet Potatoes

4 sweet potatoes, peeled and cubed
Milk to texture
1 Tablespoon Butter (again I used fake butter)
1/2 Cup Maple Sugar

Peel and cube the sweet potatoes.  Bring a large pot of salt water to boil and add the cubed sweet potatoes.  Let boil for 20-30 minutes until the sweet potatoes are tender.  Once cooked dump out some of the water or the potatoes will be too watery when mashed.  Either mash with a potato masher or blend with a hand held mixer.  Add milk until the mixture is the desired texture then add the butter and the maple syrup.  Blend until everything is mixed up and enjoy.  This is a good addition to many meals and if you want it can also be eaten as a dessert.  It isn't very sweet but it is totally delicious.

Dark Chocolate Chip Doughnuts (in a babycakes doughnut maker)

2 Cups Flour
1 Cup Sugar
2 Tablespoons Baking Powder
2 Eggs
1/2 Cup Milk
1/2 Cup Orange Juice
1 Teaspoon Vanilla
7 Tablespoons Olive Oil
As much Grated Dark Chocolate that you want to add (I personally used about 2 Cups Grated Dark Chocolate)

Mix the ingredients together in a large bowl.  Make sure the doughnut maker is ready to go.  Put the dough in either a pastry bag or a freezer bag with a tip cut off.  Then make the doughnuts and enjoy!!

Orange Turkey Legs

1 (11 ounce) Can of Mandarin Oranges, drained with liquid reserve
2 Tablespoons Distilled White Vinegar
1 Tablespoon Brown Sugar
1/4 Cup Olive Oil
2-3 Turkey Drumsticks

In a blender mix the orange, vinegar, and brown sugar.  Transfer the mix to a large plastic bag and mix in the liquid from the oranges and oil.  Put the turkey drumsticks into the bag, seal and refridgerate overnight, turning once or twice to get an even coverage of the turkey.  Preheat the oven to 375 degrees and line a baking sheet with aluminum foil.  Place the marinated drumsticks on the baking sheet and season with salt.  Cover and bake for 30 minutes.  Remove the cover and bake another hour, using some of the reserve liquid from the bag as basting material.  When the meat has reached an internal temperature of 180 degrees then the meat is done.  It should be a little brown and crispy on the outside.

Pear Crisps

All of the Peels from the Pears used in the Pear Sauce Recipe

Preheat oven to 350.  Spread out the pear peels over a baking sheet covered with aluminum foil.  Make sure the peel side is down and the meat side is up.  Sprinkle with cinnamon and sugar, or whatever you want to sprinkle them with.  Ginger is a good choice.  Bake for 30-40 minutes depending on your oven.  The peels will curl up and become little crisps, although not all of them will be the same crispiness since not all of them will have the same density.  These were a delicious and great little snack.

Pear Sauce (like applesauce but with pears)

10 Pears, peeled, cored, and cut into cubes
red hots or cinnamon to taste
water

In a crock pot put in all the pears and about a cup of water.  If using cinnamon sprinkle the pears with cinnamon and bake on low for about 3-4 hours.  Take out some of the water after it has cooked add the red hots if using these instead of cinnamon and let it cook for about 1-2 hours more, or until the pears are soft enough to mash.  Once cooked remove some of the excess water if the sauce is really watery.  Mash the pears and refrigerate.  This mix will last about a week in the fridge, or you can freeze some of it for about 3 months.

Butternut Squash Bake

1/3 Cup Butter
1/3 Cup Sugar (recipe calls for 3/4 Cups but that was too much for me)
2 Eggs
1 5 Ounce Can of Evaporated Milk
1 Teaspoon of Vanilla
2 Cups Mashed and cooked Butternut Squash

Topping: Crushed Cereal (I have used Frosted Flakes, Kashi Cheerios, Granola, use whatever floats your boat), can also add butter and brown sugar to the crushed cereal for a better bake.

Bake and peel the butternut squash (it makes it easier to mash).  Once baked mash up the squash in a large bowl.  Add the butter, sugar, eggs, milk and vanilla.  Preheat the oven to 350 if you have turned it off after cooking the squash, if not turn the temp down to 350.  Pour the mixture into a pan that is 11x7 or 9x5 depending on how deep you want the squash bake to be.  Cook for 45 minutes or until the bake looks like it is mostly set.  Cover the bake with the topping and bake for 5-10 minutes.  This is good as a side dish, dessert (depending on how much sugar used), or for a breakfast dish.  If you make it the night before you have a good and healthy breakfast the next day. 

Tequila Sunrise

2 Ounces Tequila
Orange Juice
2 Dashes Grenadine

Pour tequila over ice in a glass and fill with orange juice.  The size of the glass depends on how much juice you use.  The recipe calls for a highball glass but who really has a certain glass called for in every beverage?  Add the grenadine by tilting the glass a little and pouring down the side of the glass.  The grenadine will settle down at the bottom of the glass and then slowly rise up (ie - why this is called a tequila sunrise).  It looks cool and I will totally take a picture next time I make this (it tastes yummy too). 

Frozen Margarita

2 Tablespoons Salt or Sugar
1 Lime Wedge
3 Ounces Tequila
1 Ounce Triple Sec
2 Ounces Lime Juice
1 Cup Crushed Ice

Prepare the glass with salt or sugar depending on what type of margarita you are making.  Put all the remaining ingredients into a blender and blend well.  Pour into the prepared glass and enjoy.  If you like you can add any kind of fruit to this, I personally prefer strawberries and a dash of Grenadine.  This is great for parties because you can make a lot and not worry about what you are making or cleaning (unless someone is allergic to a certain type of fruit). 

The Classic Margarita

1 1/2 Ounce Tequila
1 Ounce Triple Sec or Orange Liquor
1 Ounce Lemon Juice
1 Ounce Lime Juice

In a cocktail shaker shake the ingredients with ice until froth forms.  Strain the mixture into a prepared glass (can put sugar or salt depending on margarita type).  If you mix fruit with this you might want sugar.

Sorry no picture, I have a bunch of good recipes for drinks but I am not gonna make them all to get a picture because I don't feel like being drunk, well not right now.  When I do make any of these drinks I will put in pictures!!!