Ingredients

4 (6 oz) salmon fillets
1 1/2 Tbsp dijon mustard
1 1/2 Tbsp honey
1 clove garlic minced
3/4 cup Panko bread crumbs
2 Tbsp chopped fresh parsley
1 tsp lemon zest
2 Tbsp olive oil
Salt and freshly ground black pepper



Directions

• Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray, set aside.
• In a small bowl, whisk together mustard, honey and garlic. In a shallow dish toss together Panko bread crumbs, parsley and lemon zest. Drizzle olive oil over mixture then toss to evenly coat.
• Working with one piece of salmon at a time, brush top with honey mustard mixture season with salt and pepper (don't overdue it, you'll be seasoning both sides), then rotate and transfer to bread crumb mixture (the honey mustard should be facing down to get the bread crumb mixture to stick to salmon), then brush top of salmon with honey mustard mixture and season lightly with salt and pepper and rotate to coat with crumb mixture. Transfer to baking dish and repeat with remaining salmon fillets.
• Bake in preheated oven 13 - 15 minutes until salmon has cooked through. Serve warm with lemon wedges (from zested lemon) if desired. 

Recipe Source - Cooking Classy

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breads

Potato Cheese Herb Bread

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Ingredients: (Makes approximately 3 loaves) 2 1/2 cups lukewarm water 4 1/2 teaspoons yeast 4 Tablespoons sugar 1 (4oz) package Idahoan Four Cheese Mashed Potatoes 4 Tablespoons olive oil 3 teaspoons salt 1 teaspoon thyme 1 teaspoon basil 1 teaspoon oregano 5-6 cups flour 1 ...

Cynthia Matzat

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ground beefsandwiches

Patty Melts

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Ingredients: 1 pound hamburger 1 medium onion, sliced 3-4 fresh mushrooms sliced (Optional) 2 Tablespoon butter 12 slices of bread softened butter or butter spread 6 slices of cheese Directions: In a skillet over medium heat melt butter and add the onions, mushrooms and a ...

Cynthia Matzat

0

desserts

Symphony Brownies

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My friend Miranda used to make something similar to these with boxed brownie mix. This is definitely a decadent treat. Ingredients 3/4 cup flour 1/2 cup cocoa 1/2 teaspoon salt 3/4 cup butter 1 1/2 cups sugar 1 teaspoon vanilla 2 eggs 2 extra large (8 oz.) Symphony chocolate ...

Cynthia Matzat

0

ground beef

Stuffing Meatloaf

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Simple comfort food. Ingredients: 1 package Stove Top Stuffing mix, dry 1 c. warm water 1 1/2 lbs. lean ground beef 2 eggs, slightly beaten 1 package onion soup mix Directions: Preheat oven 350°. Coat inside of bundt pan with cooking spray. Place warm water, onion soup ...

Cynthia Matzat

A little different twist on the traditional Snickerdoodle

Ingredients:

COOKIES:
1 C butter, softened
1 1/2 C sugar
2 eggs
3 C flour
2 tsp cream of tartar
1 tsp baking soda
2 tsp baking powder
1/8 tsp salt
1 1/2 C white chocolate chips

COATING:
4 Tb sugar
1 Tb cinnamon
1 tsp pumpkin pie spice 

Directions:

1. Preheat your oven to 350 degrees.
2. Into your stand mixer place 1 cup butter and 1 1/2 cups sugar. Cream the two together for about 2 minutes.
3. Add 2 eggs and cream for another 2 minutes.
4. Into a medium-sized mixing bowl place 3 cups flour, 2 teaspoons cream of tartar, 1 teaspoons baking soda, 2 teaspoons baking powder and 1/8 teaspoon salt. Toss them around a bit with a fork to be sure they are well combined. Add these dry ingredients to the butter mixture. Mix for about 1 minute to combine.5. Add 1 1/2 cups white chocolate and mix just until combined.6. Into a small bowl place 4 tablespoons sugar, 1 tablespoon cinnamon and 1 teaspoon pumpkin pie spice. Stir to combine.
7. Roll the dough into 1 or 2 inch balls (depending on how large a cookie you like) and roll them in the sugar and spice mixture.
8. Spray a large cookie sheet with cooking spray and place the covered dough balls out evenly onto it.
9. Bake for 7-8 minutes, or just until the top of the cookies start to crack. Take them out of the oven and allow them to keep cooking while they sit on the sheet for about 2 minutes.

Makes 48 cookies

Recipe Source - Jamie Cooks It Up

Nice fall recipe to share with friends

Ingredients:

CAKE:
2 C sugar
4 eggs
2 C pumpkin (a small, 15 ounce can works great)
1 C oil
2 C flour
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

FROSTING:
3/4 C butter, softened
3 ounce cream cheese, softened
1 Tb milk
1 tsp vanilla
3 1/2 C powdered sugar
dash of salt

Directions:

1. Preheat your oven to 350 degrees. 
2. Into your stand mixer place 2 cups sugar and 4 eggs.
3. Add a small 15 ounce can of pumpkin and 1 cup canola or vegetable oil.
4. Mix for 2 minutes.
5. In a medium-sized mixing bowl combine 2 cups flour, 2 teaspoons cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt. Toss them all together to combine and add them to the pumpkin/oil mixture. 6. Mix for 2 minutes, making sure to scrape the bottom of the bowl with a rubber spatula so everything gets well incorporated.
7. Spray a large jelly roll pan (12x16) with cooking spray and pour the batter into it.
8. Spread the batter out evenly with a knife.
9. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely. 
10. To make the frosting place 3/4 cup softened butter and 3 ounces softened cream cheese into a small mixing bowl.
11. Add 1 tablespoon milk, 1 teaspoon vanilla, 3 and 1/2 cups powdered sugar and a dash of salt. Beat until nice and smooth. Add a bit more milk if the frosting is too stiff.
12. When the cake has cooled completely, spoon the frosting onto the top and spread it out evenly with a knife. 

Serve and enjoy! 

 

Recipe Source - Jamie Cooks It Up

0

cookiesdesserts

Lazy Cake Cookies

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Super simple treat to make on a rainy evening! These were fine right out of the oven, but not so great the next day. Ingredients: 1 box yellow or white cake mix 2 eggs beaten 5 T melted butter 2 C M & M’s or mini chocolate chips (I use regular chocolate chips) Mix together, ...

Cynthia Matzat