Sweet-Spicy Glazed Salmon

This is not something that I've made for small group, but a few of you wanted the recipe.  It is easy and really good.  Hope you enjoy!

3 tablespoons dark brown sugar
1 tablespoon low-sodium soy sauce
4 teaspoons Chinese-style hot mustard (if you can't find it, use Dijon mustard or 1 tsp of dry mustard)
1 teaspoon rice vinegar
4 (6-ounce) salmon fillets (about 1 inch thick)
salt
pepper

1) Preheat oven to 425
2) Combine first 4 ingredients in a saucepan; bring to a boil.  Remove from heat.
3) Place fish on a foil-lined pan coated with cooking spray; sprinkle with salt & pepper.  Bake at 425 for 10 minutes.  Remove from oven.
4) Preheat broiler.
5) Brush sugar mixture over fish; broil 3 inches from heat 3 minutes or until fish flakes easily when tested with a fork.

Oatmeal Cake

My grandma would always make this cake during the holidays, and now that she has gone to be with Jesus, I always think of her when I make it.

1 cup oats
1 stick butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon each of salt, soda, cinnamon, and vanilla
1 1/2 cups flour

Mix 1 1/4 cups boiling water with oats and let stand 20 minutes. Cream butter and sugars, stir in eggs. Add salt, soda, cinnamon, and vanilla, blend well. Add oats and flour. Mix well. Place in 9 x 13 pan and bake for 30-35 minutes at 350 degrees.

Topping
4 tablespoons soft butter
1 cup coconut
1/4 cup cream (I use milk)
1/2 cup nuts (I use chopped pecans)
1 cup brown sugar
1 teaspoon vanilla

Mix all ingredients and pour on cake while cake is still hot. Put under the broiler approx 3 minutes or until bubbly and toasty.

Guacamole

3 ripe avocados
2 garlic cloves, crushed with garlic press
1 small red onion, chopped
1 small ripe tomato, chopped
1/4 cup loosely packed fresh cilantro leaves, chopped
1/4 cup fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper

Cut each avocado. With spoon, scoop avocado pulp into bowl, mash with fork. Stir in garlic and remaining ingredients until mixed.

Or if you're in a time crunch and don't have the above ingredients.....

Mash a few avocado, add some salsa, and sprinkle some garlic salt to taste. Makes a great quick guacamole!

Summer Tortellini Salad

1 package (9 ounces) uncooked refrigerated cheese-filled tortellini
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped
1 pint cherry tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley
1/2 cup fat-free ranch salad dressing (I did not use Fat Free)
2 tablespoons grated fresh Parmesan Cheese


Directions:
Cook tortellini according to package directions, drain and rinse under cold running water.  Place pasta in large bowl and add vegetables, ranch dressing & cheese.  Mix gently, cover, & refrigerate at least 2 hours before serving.

Strawberry Shortcake

1  Yellow Butter Recipe cake mix

1 Large container of frozen sliced sweetened strawberries (I used 2 16 oz containers)

1 Large container of Light Cool Whip

Directions:

Mix cake mix according to package directions and bake in two round 8 or 9 inch cake pans.

Layer:

Cake, 1/2 strawberries, Cool Whip, Cake, remaining strawberries, then cover the entire cake with the remaining Cool Whip. You can top it with fresh strawberries to make it look pretty if you want!

Also, if you want to make it simpler...you can just bake the cake in a 9x13 inch cake pan and top it with frozen strawberries and Cool Whip. It doesn't look as pretty, but it taste just as good!