I loved reading this story of how Kelley blessed her brother with a delicious, home-cooked meal! Our Pumpkin Pecan Pie Squares recipe was a highlight of this story, as was our Salmon Patties recipe. It doesn’t have to be difficult, just cooked with love. :)
Hi Laura!
Last night my brother was coming over for dinner. He works so much, he rarely gets a home cooked meal, so I decided to make it special and make your pumpkin-pecan pie squares. :) They were such a huge hit! My husband said they were even church worthy!! To those who don’t understand, most of the ladies at church dinners have at least one special dish that they excel at and everyone asks for. So, anyway, that is the first time I’ve had a “church worthy” recipe so I am super excited!! For supper we had your Salmon Patties that I tweaked a little (think some Italian seasoning and heavy whipping cream), coleslaw, and roasted Italian/Rosemary/Garlic potatoes. Needless to say, there were NO leftovers!
Kelley
Such a delicious spread!
I’m not sure which recipe Kelley used, but here’s my very simple Creamy Coleslaw recipe if you’re interested. Kelley’s looks so pretty!
These Salmon Patties turned out looking so good! I think I’ll start making mine big like this too. My boys would appreciate that. :)
These look great, and I bet we would all love having the recipe. Pretty please, Kelley?!?!??! :)
Last but not least, Kelley’s plate of Pumpkin Pecan Pie Squares.
If you need an easy and delicious dessert this holiday season, these are a great choice.
“Church worthy” according to Kelley’s husband. Yes!
Keep sending in your stories. I love them!
Can you please share exactly what you added to the salmon patties? Yours look so much more inviting than mine. We had salmon patties tonight!
Would love to know how she made her coleslaw! ;)
Hey Laura! Sorry I’m so late in replying, LOL. For my roasted potatoes, I cubed red potatoes, generously drizzled them with olive oil, and sprinkled your italian dressing mix (dry) on them, then sprinkled some rosemary, and roasted them in the oven till they were tender, but browned on top . I roasted them, skin side down, on a cookie sheet. For my slaw, it’s made the “southern” way, or at least it’s my Mama’s way, LOL. I grated regular cabbage, red cabbage, and carrots in a food processor. For the slaw dressing, it’s about 1/2 to 3/4 cup milk (depending on how much slaw you’re making, about 1 to 1 & 1/2 tsp Braggs apple cider vinegar, and “sugar” (I used sucanat) to taste…maybe 1/4 cup? You may have to experiment with that :)
For the salmon patties, I used canned salmon, drained the juice out, and de-boned and de-skinned as much as possible. Then I added 2 eggs, about 1-2 TBSP Italian Seasoning, about 1/4 cup heavy whipping cream, half of 1/4 (whatever that would be lol) of milk, and enough flour to “even out” the texture….maybe 1/2 cup flour? You may have to experiment with that. Then I “fried” them in coconut oil until they were slightly “crispy”.