Maple Salmon

Ingredients

• Servings: 4
• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 1 clove garlic, minced
• 1/4 teaspoon garlic salt
• 1/8 teaspoon ground black pepper
• 1 pound salmon

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr


• in a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
• place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
• preheat oven to 400 degrees f (200 degrees c).
• place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

braised balsamic chicken

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1 teaspoon garlic salt
• ground black pepper to taste
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup balsamic vinegar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• season both sides of chicken breasts with garlic salt and pepper.
• heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. add onion; cook and stir until onion is browned, 3 to 4 minutes.
• pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. simmer until chicken is no longer pink and the juices run clear, about 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Sarah's Applesauce

Ingredients

• Servings: 4
• 4 apples - peeled, cored and chopped
• 3/4 cup water
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a saucepan, combine apples, water, sugar, and cinnamon. cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. allow to cool, then mash with a fork or potato masher.

Creamy Slow Cooker Green Chili Chicken Soup

Ingredients

• Servings: 6
• 2 tablespoons canola oil
• 2 skinless, boneless chicken breasts, cut into cubes
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground pepper
• 1/4 teaspoon cayenne pepper
• 1 (8 ounce) can tomato sauce
• 1 (4 ounce) can chopped green chilies
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes
• 2 cups chicken broth
• 1 (10.75 ounce) can cream of chicken soup

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs

Ready Time: 6 hrs 20 mins


• pour canola oil into slow cooker and tilt to coat bottom of crock. put chicken into bottom of slow cooker.
• mix salt, chili powder, onion powder, garlic powder, cumin, pepper, and cayenne pepper together in a bowl; sprinkle about half the mixture over the chicken. turn the chicken and sprinkle remaining spice mixture over the chicken.
• layer tomato sauce, green chiles, pinto beans, and diced tomatoes atop the chicken, respectively.
• whisk chicken broth and cream of chicken soup together in a bowl; pour evenly over the diced tomato layer.
• cook on high for 1 hour. stir to spread ingredients evenly throughout the soup. continue cooking, stirring occasionally, for 5 hours more.

Baker's Secret Pie Crust

Ingredients

• Servings: 1
• 3/4 cup cake flour
• 3/4 cup all-purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon baking powder
• 4 tablespoons unsalted butter
• 5 tablespoons shortening
• 1 egg yolk
• 2 teaspoons distilled vinegar
• 3 cubes ice
• 1/2 cup cold water

Recipe

• measure butter & shortening onto a plate, put into freezer for about 20 minutes.
• measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. pulse for a few seconds to mix.
• take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute. scrape down twice while doing this.
• take remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. do not over process at this stage!
• in a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. let this get chilled, about 3 to 4 minutes.
• remove mixed flours and shortening from processor, put into a large mixing bowl. sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. the key to this is, you do not want a wet dough, and you do not want to overmix.
• place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (may also be frozen for a few weeks at this stage for future use).
• remove from refrigerator and roll out. this makes absolutely the best pie crusts. i have won county fair competitions with this pie crust. double for making a 2-crust pie.

Cookies 'n' Creme Fudge

Ingredients

• Servings: 2
• 3 (6 ounce) packages chocolate baking squares
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 1/8 teaspoon salt
• 3 cups coarsely crushed chocolate creme-filled sandwich cookies

Recipe

• in heavy saucepan, over low heat, melt chocolate squares, sweetened condensed milk and salt. remove from heat; stir in crushed cookies.
• spread evenly into wax-paper-lined 8-inch square pan. chill 2 hours or until firm.
• turn fudge onto cutting board; peel off paper and cut into squares. store leftovers covered in refrigerator.

Spicy Sweet Spot Prawn Marinade

Ingredients

• Servings: 2
• 3 1/2 fluid ounces canola oil
• 1 3/4 fluid ounces mirin (japanese sweet rice wine)
• 1 1/2 teaspoons red pepper flakes
• 2 large garlic cloves, crushed
• 1 lemon, zested
• 1/2 teaspoon salt
• 24 spot prawns

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• stir canola oil, mirin, pepper flakes, garlic, lemon zest, and salt together in a small bowl.
• place prawns in a resealable plastic bag; pour in marinade. press out excess air; seal the bag. marinate prawns in the refrigerator for at least 1 hour.
• preheat an outdoor grill for medium-high heat and lightly oil the grate. thread prawns onto skewers; discard marinade.
• grill prawns until opaque, about 3 minutes each side.