Recipe roundup: Lots of fun recipes to try

By Susan McClanahan

Last week I did a mixture of all types of recipes with no theme what-so-ever to the column. I had so much fun adding recipes that I want to try, I decided to do the same this week. Maybe next week we'll get back to a weekly theme, but for now, these are recipes that I have found from various sources and I plan to try them all very soon. I hope you'll have the opportunity to do the same.

Sheet Pan Ginger Teriyaki Salmon and Green Beans

• 4-5 salmon filets, roughly about the same size
• 1 pound fresh green beans, stems removed
• A few bunches of cherry tomatoes, vine still attached
• 1 lemon, sliced
• 4-6 cloves of fresh garlic
• 2 cups teriyaki marinade plus 1/4 cup for drizzling
• 2 tablespoons ground ginger
• 1/2 cup pecan halves
• Garlic salt
• Pepper

Combine 2 cups of teriyaki marinade with 2 tablespoons of ground ginger. Pour half over the green beans and the other half over the salmon (using large ziplock bags for this helps a lot with the marinating process, squeezing out any extra air). Place in the fridge to marinate for 30-45 minutes.

On a large sheet pan, spray with non-stick cooking spray (you can line with tinfoil if you like). Remove the salmon and green beans from the marinade, and arrange on the pan. Spread the green beans out over the entirety of the pan first, then top with the salmon filets. Arrange lemon slices and a piece of garlic over top each salmon filet. Distribute the cherry tomato bundles over the pan and the pecans. Drizzle with the remaining 1/4 cup of teriyaki marinade. Sprinkle with garlic salt and pepper.

Bake at 400 degrees for 17-20 minutes, turning the oven to broil the last 1-2 minutes to achieve a nice roasting color on the veggies.

Clam Chowder Cheesy Pasta Bake

• 1 (16 ounce) box penne pasta
• 2 cans of Progresso Rich and Heart Clam Chowder
• 1 packet of Italian dressing dry mix, divided
• 1 medium onion, diced
• 2 eggs, beaten
• 6 tablespoons of butter, divided
• 1 tablespoon lemon juice
• 3 tablespoons Worcestershire sauce
• 1 tablespoon garlic powder
• 3 cups of Italian mix shredded cheese
• About 2 cups of oyster crackers (around half a package)
• Pepper to taste
• 1 bunch green onions, diced

Preheat your oven to 350 degrees.

Cook the pasta according to package directions. Meanwhile, melt 2 tablespoons of butter in a skillet and saute the onion for about 5-6 minutes on medium high heat. Drain the pasta.

In a large bowl, combine the 2 cans of clam chowder with the beaten eggs, Worcestershire sauce, lemon juice, 2 teaspoons of Italian dressing mix, garlic powder, and black pepper to taste. Stir in the cooked pasta, sauteed onions, and shredded cheese. Spread the mixture into a 9×13-inch casserole dish.

In a separate bowl, combine 4 tablespoons of melted butter with the remainder of the Italian dressing dry mix. Fold in the oyster crackers. Spread the seasoned crackers over the pasta. Sprinkle with some diced green onions, reserving some to sprinkle on after the casserole has baked.

Bake for 30 minutes. Sprinkle with remainder of diced green onions. Let cool for 5 minutes before serving.

Pimiento Cheese Hush Puppies

• Vegetable oil or peanut oil
• 1-1/2 cups self-rising cornmeal
• 1/2 cup self-rising flour
• 1 teaspoon garlic salt
• 1/2 cup buttermilk
• 1 egg lightly beaten
• 1 cup Southern Style Pimiento Cheese Spread or original pimento cheese spread

Pour 3 to 4 inches of oil into the bottom of a heavy bottomed pot or Dutch oven. Heat to the oil 350 degrees.

In a bowl, stir together the cornmeal, flour, and garlic salt. Stir in the buttermilk and egg. Mix to combine. Add the pimiento cheese and mix well. If you like your hush puppies a little sweet, add the original spread rather than the southern style. It's a bit sweeter and will give your hush puppies a sweeter flavor. They're great either way.

Once the oil is heated, carefully drop by heaping tablespoons full into the oil. Fry for about 3 minutes then flip to the other side. Cook for an additional 3 minutes or until golden brown and cooked through. Drain on paper towels.

Be sure to fry in batches of no more than 5 or so. Trying to fry too many will result in the oil temp dropping and greasy hush puppies. Start by cooking just one to test the oil temperature and cook time. Use a tablespoon cookie scoop to make the "dropping" process easier. If you don't have one, dipping a spoon into a glass of water between each hush puppy will help keep the dough from sticking. If you find the hush puppies raw in the middle, try using less dough for each one.

Summer Orzo Salad

• 1 package (16 ounces) orzo pasta
• 1/4 cup water
• 1-1/2 cups fresh or frozen corn
• 24 cherry tomatoes, halved
• 2 cups (8 ounces) crumbled feta cheese
• 1 medium cucumber, seeded and chopped
• 1 small red onion, finely chopped
• 1/4 cup minced fresh mint
• 2 tablespoons capers, drained and chopped, optional
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 tablespoon grated lemon peel
• 1-1/2 teaspoons salt
• 1 teaspoon pepper
• 1 cup sliced almonds, toasted

Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl.

In a large nonstick skillet, heat water over medium heat. Add corn; cook and stir 3-4 minutes or until crisp-tender. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon peel, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes.

Just before serving, stir in almonds.

Almond, Bacon and Cheese Crostini

• 1 French bread baguette (1 pound), cut into 36 slices
• 2 cups shredded Monterey Jack cheese
• 2/3 cup mayonnaise
• 1/2 cup sliced almonds, toasted
• 6 bacon strips, cooked and crumbled
• 1 green onion, chopped
• Dash salt
• Additional toasted almonds, optional

Place bread slices on an ungreased baking sheet. Bake at 400 degrees for 8-9 minutes or until lightly browned.

Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion and salt. Spread over bread. Bake for 7-8 minutes or until cheese is melted. Sprinkle with additional almonds if desired. Serve warm.

Crab Stuffed Zucchini

• 2 medium to large zucchini
• 1 (8 ounce) container fresh from the deli crab meat (the stuff in the seafood department)
• Juice of 1 medium-large lemon
• 1 medium onion, diced
• 4 cloves garlic, minced or grated on a zester
• 1 heaping tablespoon mayonnaise
• Salt and pepper, to taste
• Garlic powder, to taste
• Garnish with chopped green onions, if desired

Preheat your oven to 350 degrees.

Slice the root/stem ends off of the zucchini. Slice it in half and hollow out the middle with a spoon, leaving a zucchini 'boat' with about 1/4-inch flesh behind. Season the inside of the zucchini with salt, pepper, and garlic powder. Mince up the zucchini 'insides' and add to a bowl. To that same bowl, add the rest of the ingredients and combine. Scoop the crab filling into the zucchini boats. Bake on a baking sheet or in a casserole dish for 40 minutes, uncovered. Season with salt and pepper to taste. Garnish with green onions, if desired.

Cabbage and Pineapple Slaw Burgers

• 2 pounds lean ground beef
• 2 teaspoons garlic powder
• 3/4 cup white salad dressing, divided
• 1 package (14 ounce) coleslaw blend (cabbage slaw mix)
• 1 can (8 ounces) crushed pineapple in juice, drained
• 1/4 cup thinly sliced red onions
• 2 teaspoons Sriracha sauce (hot chili sauce)
• 8 hamburger buns

Heat grill to medium heat.

Mix meat, garlic powder and 1/4 cup dressing just until blended; shape into 8 (1/2-inch-thick) patties. Grill 5 to 6 minutes on each side or until done, 160 degrees.

Combine remaining dressing with all remaining ingredients except buns.

Fill buns with burgers and coleslaw.

A little extra special: Grill meat patties as directed. Top each with 1 slice cheese; grill 1 minute or until melted. Continue as directed.

Meatloaf Grilled Cheese

• Leftover meatloaf slices
• Bread
• Cheese slices, provolone or mozzarella
• Butter (to brown the sandwiches in)
• Marinara sauce, for serving

In between two pieces of bread, layer a thin slice of leftover meatloaf and then top it with as much cheese as you like along with the other slice of bread. Melt the butter in a skillet and grill the sandwich on each side until browned.

Serve with heated marinara sauce to dip, if desired.

Grilled Cheese and Tomato Flatbread

• 1 package (8 ounces) cream cheese, softened
• 2/3 cup grated Parmesan cheese, divided
• 2 tablespoons minced fresh parsley, divided
• 1 tablespoon minced chives
• 2 garlic cloves, minced
• 1/2 teaspoon minced fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tube (13.8 ounces) refrigerated pizza crust
• 2 tablespoons olive oil
• 3 medium tomatoes, thinly sliced

In a small bowl, beat the cream cheese, 1/3 cup Parmesan cheese, 1 tablespoon parsley, chives, garlic, thyme, salt and pepper until blended.

Unroll pizza crust and cut in half. On a lightly floured surface, roll out each portion into a 12 x 6-inch rectangle; brush each side with oil. Grill, covered, over medium heat for 1-2 minutes or until bottoms are lightly browned. Remove from the grill.

Spread grilled sides with cheese mixture. Sprinkle with remaining Parmesan cheese; top with tomatoes. Return to the grill. Cover and cook for 2-3 minutes or until crust is lightly browned and cheese is melted, rotating halfway through cooking to ensure an evenly browned crust. Sprinkle with remaining parsley.

Cranberry Double Chocolate Chip Cookies

• 1/2 cup butter, softened
• 1/2 cup shortening
• 3/4 cup sugar
• 3/4 cup brown sugar, packed
• 2 eggs
• 1 teaspoon vanilla extract
• 2-1/4 cups self-rising flour (or substitute 2 1/4 cups all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt)
• 1 cup semisweet chocolate chips
• 1 cup white chocolate chips
• 1 cup dried cranberries
• 1 cup chopped pecans

Preheat the oven to 375 degrees.

Cream together the butter, shortening, and both sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add the flour to the creamed mixture and mix well. Stir in the chips, cranberries and pecans.

Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake 9-11 minutes or until golden brown. Cool on pans 2 minutes before transferring to wire racks.

Butterscotch Pumpkin Blondies

• 2-1/2 cups all-purpose flour
• 1-1/2 cups brown sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1 tablespoon vanilla extract
• 1 cup unsalted butter, melted
• 1 whole egg
• 3/4 cup butterscotch chips
• 3/4 cup white chocolate chips
• 3/4 cup chopped walnuts
• 1 (15 ounce) can pumpkin puree (not pie mix)

Preheat oven to 400 degrees. Lightly grease or coat with non stick spray a 9×13-inch pan.

In the large bowl of a hand or stand mixer combine butter and sugar, mix until smooth. Add egg, vanilla, and pumpkin, mixing well to combine thoroughly.

In a separate bowl whisk flour, pumpkin pie spice, and cinnamon. Incorporate flour a little at a time to pumpkin mixture until fully mixed. Fold in walnuts, butterscotch and white chocolate chips.

Pour batter into baking pan and smooth with spatula. Bake for 40-45 minutes until top is golden and center is done (insert toothpick, if it comes out clean-its done).

Allow to completely cool, cut into squares, and store in an airtight container for 4-6 days.

Southwestern Nachos

• 2 boneless whole pork loin roasts (3 1/2 pounds each)
• 1 cup unsweetened apple juice
• 6 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon liquid smoke, optional
• 2-1/2 cups barbecue sauce
• 1/3 cup packed brown sugar
• 2 tablespoons honey
• 1 package (16 ounces) tortilla chips
• 1-1/2 cups frozen corn
• 1 can (15 ounces) black beans, rinsed and drained
• 1 medium tomato, seeded and chopped
• 1 medium red onion, chopped
• 1/3 cup minced fresh cilantro
• 1 jalapeno pepper, seeded and chopped
• 2 teaspoons lime juice
• 1 package (16 ounces) process cheese (Velveeta), cubed
• 1/4 cup 2 percent milk

Cut each roast in half; place in two 5-quart slow cookers. Combine the apple juice, garlic, salt and, if desired, liquid smoke; pour over meat. Cover and cook on low 7-8 hours or until tender.

Preheat oven to 375 degrees. Shred pork with two forks; place in a very large bowl. Stir in barbecue sauce, brown sugar and honey. Divide tortilla chips between two greased 13x9-inch baking dishes; top with pork mixture. Combine corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over pork mixture. Bake, uncovered, 15-20 minutes or until heated through.

Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce over nachos.

S'mores Crispy Bars

• 1/4 cup butter, cubed
• 1 package (10-1/2 ounces) miniature marshmallows
• 6 cups Rice Krispies cereal
• 1-1/2 cups crushed graham crackers
• 1 cup milk chocolate chips

For the frosting:

• 3/4 cup butter, softened
• 1 cup confectioners' sugar
• 1 jar (7 ounces) marshmallow creme

For the topping:

• 1/4 cup crushed graham crackers
• 2 milk chocolate candy bars (1.55 ounces each)

In a 6-quart stockpot, melt butter over medium heat. Add marshmallows; cook and stir until melted. Remove from heat. Stir in cereal and crushed crackers. Fold in chocolate chips. Press into a greased 13x9-inch baking pan. Cool to room temperature.

For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in marshmallow creme on low speed just until blended. Spread over bars. Sprinkle crushed crackers over frosting. Cut into bars. Break each candy bar into 12 pieces; place a piece on each bar.

Almond Coconut Lemon Bars

• 1-1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1/3 cup blanched almonds, toasted
• 1 teaspoon grated lemon zest
• 3/4 cup cold butter, cubed

For the filling:

• 3 large eggs
• 1-1/2 cups sugar
• 1/2 cup sweetened shredded coconut
• 1/4 cup lemon juice
• 3 tablespoons all-purpose flour
• 1 teaspoon grated lemon zest
• 1/2 teaspoon baking powder
• Confectioners' sugar

In a food processor, combine the flour, confectioners' sugar, almonds and lemon zest; cover and process until nuts are finely chopped. Add butter; pulse just until mixture is crumbly. Press into a greased 13x9-inch baking dish. Bake at 350 degrees for 20 minutes.

Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon zest and baking powder; pour over the hot crust. Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares.

Have a great week, and until next time, happy cooking.