Tuesday, December 12, 2017

Maple Salmon

  • 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


  1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
  2. 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.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Wednesday, December 6, 2017

Pumpkin Bread

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1/2 cup vegetable oil 
  • 1/2 cup applesauce
  • 2/3 cup water
  • 2 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
For Mini loaves bake at 350 for 36 min.

Monday, November 13, 2017

Peach Raspberry Crumble

2 c rolled oats
1/2 c flour
1 tsp cinnamon
1/4 tsp salt
4 c frozen peach slices, thawed and chopped
2 c fresh or frozen raspberries
1/2 c applesauce
1/2 c maple syrup or honey
3 Tbs almond butter
1 tsp vanilla

Preheat oven to 350.
Combine oats, flour, cinnamon and salt in bowl; set aside.
Combine peaches and raspberries in a 6x8 inch baking dish.
Combine applesauce, syrup, almond butter and vanilla in a small saucepan over low heat.  Stir until smooth, then pour over oats mixture and stir.
Spread oats over fruit. Cover and bake for 40 minutes. Then remove cover and bake another 10 minutes.

Tuesday, October 31, 2017

Hamburger Soup

1 lb ground beef
2 tsp minced garlic
1 c chopped carrots
1 c chopped celery
1 c chopped onion
6 cubes beef bouillon
5 c water
1 (8oz) can tomato sauce
1 (16oz) can diced tomatoes
1 tsp salt
1 c frozen corn
1 c frozen peas
1/2 c chopped mushrooms
1 tsp dried basil
3 Tbs ketchup

1/2 c small pasta like ditalini 

Brown the beef and drain fat. Combine all other ingredients except pasta in large stock pan. Bring to a boil. Reduce heat and simmer for an 1 hour. Add pasta to pot and simmer for another 30 minutes.

Friday, October 20, 2017

Rum Balls

4 cups leftover cake or muffins
3-4 Tbs raspberry jam
3 Tbs imitation rum
2 Tbs cocoa powder
chocolate sprinkles

Put cake into a food processor and run until crumbly.
Add jam, rum, and cocoa powder and mix until a uniform consistency.
Roll into 8 balls.
Roll in sprinkles and refrigerate until ready to serve.


Muddy Buddies

9 cups Rice, Corn or Chocolate Chex cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla

1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

For other Chex recipes go to https://www.chex.com/

Slow Cooker Mongolian Beef

  • 1 ½ pounds Flank Steak
  • ¼ cups cornstarch
  • 2 tablespoons Olive Oil
  • ½ teaspoons mince Garlic, Cloves
  • ¾ cups Soy Sauce
  • ¾ cups Water
  • ¾ cups Brown Sugar
  • 1 cup grated Carrots
  • green onions, for garnish
  1. Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
  2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
  3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions
The Recipe Critic.