Catching your own dinner...

Is slightly over rated...if you're the one stuck at home, and dinner is 2 1/2 hours late because someone was having too much fun fishing for it. The salmon was good...but my dessert was better :)

Jason sent me a pic from the boat...jerk :)

It was not a happy fishing trip for everyone, and I don't mean the fish LOL. I guess they usually limit out, this time on a boat of 12 people only Jason limited out (2 fish) and two other people caught 1 each. I will call that a win for the fish! One of Jason's catches.

Doesn't come close to the one, and only, salmon I caught about 8 or 9 years ago. She was about 35 lbs, fought hard...almost pulled me out of the boat. I am a catch and release person for the most part, but everyone else in the boat wanted to eat salmon so unfortunately she ended up dinner.

Uncle Skunk and Auntie Amber came over for the salmon feast, did I mention dinner was 2 1/2 hours late. They didn't seem to mind, the kiddos were quite happy to entertain them :)

Some Xander snuggles...such a sweet boy.

Bugs toesies are very tickly :)

A little toss the baby fun LOL.

Then everyone headed outside, and the kids wore Auntie Amber out on the trampoline.

When Jason got home he whipped up the salmon really quick...lucky for him it doesn't take long to cook and I had already put the veggies in the oven.
It did turn out really yummy...this is the rec. we used.

Brown Sugar Glazed Salmon

Ingredients

• 1 tablespoon brown sugar
• 2 teaspoons butter
• 1 teaspoon honey
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon reduced-sodium soy sauce
• 1/2 to 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 salmon fillet (2-1/2 pounds)

We doubled this for a tiny bit over 3 lbs of salmon.

Directions

• In a small saucepan over medium heat, cook and stir the brown sugar, butter and honey until melted. Remove from the heat; whisk in the oil, mustard, soy sauce, salt and pepper. Cool for 5 minutes.
• Place salmon in a large foil-lined baking pan; spoon brown sugar mixture over salmon. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Yield: 8 servings.

Now for the best part of the meal...dessert! I actually made this one, so that means anyone can LOL.

Banana Split pie.

Crust

• 2 cups crushed graham crackers
• 1/2 cup sugar
• 1/2 c. butter

Mix together. Press into 9×13 pan. Bake at 350° for 15 minutes. Cool completely.

Filling

• 16 oz. cream cheese
• 1 cup sugar
• 1 teaspoon vanilla

Cream together. Spread over cooled crust.

Layers – (on top of cream cheese filling)

1. Three sliced bananas.
2. 12 oz. can crushed pineapple, well drained
3. 12 oz. whipped topping ***My own twist***I added 2 small boxes of instant vanilla pudding, 1/2 cup powdered sugar and 2 cups of cold milk to the cool whip. It is what we used for frosting on the triplets rainbow Bday cake and is the BOMB! Put the vanilla pudding powder in a bowl, then add the milk and sugar...whip it for a couple min until it starts to thicken. Then you fold in the cool whip.
4. 1/2 cup chopped nuts, I used pecans
5. Chocolate syrup (drizzle over all)
6. 4 oz. maraschino cherries, halved...I left these out, not a fan of cherries.

Refrigerate several hours, until served.

*** Make sure the pineapple covers the bananas well. They’ll keep the bananas from getting brown too fast.
*** This is a good one to make for a crowd, because it needs to be eaten within a day or two after being made… again, because of the bananas.

Looks almost as good as it tastes LOL.

So good, can't wait for left overs!