Toasted Almond-Topped Fish

photo via bhg.com

Matt made this for dinner last night, and it is sooo good. Tilapia was on sale, so that's the kind of fish we had, but it would be good with any kind.

1 pound fresh or frozen fish fillets or steaks

1/4 cup buttermilk

1/2 cup fine dry bread crumbs

2 tablespoons snipped fresh parsley or 2 teaspoons dried parsley flakes

1/2 teaspoon dry mustard

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 cup sliced almonds, coarsely chopped

2 tablespoons butter or margarine, melted

Lemon wedges (optional)

Directions

1. Thaw fish, if frozen. If using fillets, separate fillets, or cut fillets or steaks into 4 serving-size portions. Rinse and pat dry with paper towels. Measure thickness of fish. (To measure thickness of fish fillets or steaks, place a ruler against the thickness part of the fish.

Use this measurement to calculate the cooking time for fish. Generally allow 4 to 6 minutes for each 1/2 inch thickness of fish.)

2. Pour buttermilk into a shallow dish. In another shallow dish combine bread crumbs, parsley, dry mustard, salt, and pepper. Dip fish into buttermilk. Then roll fish in crumb mixture. Place coated fish in a greased shallow baking pan.

3. Sprinkle fish with coarsely chopped almonds. Drizzle melted butter or margarine over fish. Bake in a 500 degree F oven until golden and fish flakes easily with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.

4. To serve, transfer fish to a warm serving platter. Serve with lemon wedges, if desired. Makes 4 servings.

Country Style Chocolate Chip Cake

photo via Design Sponge

This one's for Amy. I tried this recipe for Satchel's birthday cake, and it's good! Matt declared it a keeper. For a cake mix, it's really dense and moist (with a cup of sour cream, it should be). So, it's an easy alternative to the Decadent Chocolate Cake we all love so well.

1 yellow cake mix

1 small box instant chocolate pudding

1 cup sour cream (8 oz.)

4 eggs

3/4 cup oil

3/4 cup water

1 package semi-sweet chocolate chips (2 cups)

Mix everything together except chocolate chips. Near the end of mixing, fold chocolate chips into batter. Pour batter into greased Bundt pan. Bake at 300 degrees for one hour. Let cake cool. Sprinkle with powdered sugar.

Sour Cream Cookies

This one's for Lindy. I made these at Christmas and she and Aki liked them. (Though Mom told me Brig likes these cookies too, so take note Shayla.) The cookies are more cake-like than most, and have frosting, so it's almost like eating a mini-cupcake. They are tasty!

1/2 cup shortening

1 1/2 cups brown sugar

1 tsp vanilla

2 eggs

3 cups flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup sour cream

Frosting:

6 Tbsp butter

2 cups powdered sugar

1 tsp vanilla

Mix shortening, sugar, and vanilla together until creamy. Beat in eggs. Mix remaining dry ingredients together. Add alternately with sour cream to creamed mixture and mix only until smooth. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes. Remove from cookie sheet and cool.

Meanwhile, make the frosting. Heat the 6 Tbsp butter on low heat in a saucepan until golden brown. Remove from heat and beat in powdered sugar and vanilla. Add enough hot water (not very much!) until it is spreading consistency. Frost the cookies and enjoy.