Herb Baked Salmon

Unsure where I got this recipe. It was from a magazine but I don't see th ename.

Ingredients:
Olive Oil

1 1/4 lb salmon fillet

Sea Salt and Pepper

1 large shallot, roughly chopped (about 1/4 cup)

1/4 cup loosely packed chopped dill

1/4 cup loosely packed flat-leaf parsley

1 lemon, zested

Instructions:

1. Heat oven to 250°. Pour 1/4 cup olive oil in to baking pan just large enough to hold the salmon in one piece. (I prefer to cut into three or four smaller pieces.) Lay the salmon skin side down, in the olive oil. Sprinkle generously with sea salt and pepper.

2. In a food chopper or food processor, blend the shallot, dill, parsley and lemon zest. Blend in 2 T. olive oil. Pat herb paste on the salmon.

3. Bake for 22-28 minutes, depending on the thickness of the fillet (I find I need to cook for MUCH longer). 

Apple-Oatmeal Muffins

Ingredients:

2 1/2 cups old fashioned oats, divided (or 1 cup oat flour and 1 1/2 cup oats)

1/2 tsp. kosher salt

1 cup pecans, roughly chopped

1/4 cup olive oil

1/3 cup honey, warmed

2 large eggs

1 tsp. pure vanilla extract

3/4 cup unsweetened almond milk

2 granny smith apples, peeled and finely diced (2 cups total)

1/2 tsp. freshly grated nutmeg

1/2 tsp. ground cinnamon

1/2 tsp. baking powder

Instructions:

1. Heat oven to 375 degrees. Line 12-cup muffin pan with cupcake liners and lightly coat with cooking spray.

2. In food processor, pulse 1 cup oats until very finely ground (should resemble coarsely milled flour) or use 1 cup oat flour; place in large bowl. Whisk in nutmeg, cinnamon, baking powder and salt. Stir in half of pecans.

3. In medium bowl, whisk together oil and honey, then whisk in eggs, vanilla, and almond milk. Add egg mixture to oat mixture and mix to combine, then fold in apples and remaining 1 1/2 cups oats.

4. Divide batter among muffin pan cups (about heaping 1/4 cup each) and top with remaining pecans. Bake until tops no longer look shiny, 20-25 min.

About 225, 13.5 grams fat, 4 grams protein, 125 mg sodium, 24g carb and 3 grams fiber

Roasted Sweet Potatoes

I got this recipe from Chelsea's Messy Apron.

Ingredients:

2 lbs sweet potatoes, cut into 1/2 inch cubes

2 Tablespoons melted coconut oil

1 Tablespoon brown sugar

1/4 teaspoon salt

Instructions:

Preheat oven to 425 degrees. Melt coconut oil and mix in brown sugar and salt. Add to cubed sweet potato and lay on largest sheet pan you have, trying to have all on the pan. Flip every 10 minutes for 27-35 minutes total. Store in fridge for 4 days. I like to use as part of a bowl.....sweet potatoes, cooked ground turkey or chicken, avocado and some cottage cheese, drizzled with hot honey. Yum!

Oatmeal Scotchies

These were always a favorite in my husband's childhood home.
This recipe is from the back of the Nestle Tollhouse Butterscotch Chip Bag.

Ingredients:

1 1/4 cups flour

1 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. salt

1 cup butter (2 sticks)

3/4 cup sugar

3/4 cup brown sugar
2 large eggs

1 tsp. vanilla extract

3 cups rolled oats

1 2/3 cups butterscotch chips

Instructions:

Preheat oven to 375 degrees.

Combine flour, baking soda, eggs and vanilla in a large mixing bowl.

Beat butter, sugars, eggs and vanilla in large mixing bowl.

Gradually beat in flour mixture.

Stir in oats and chips.

Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 7-8 minutes for cookies that are chewy or 9-10 minutes for cookies that are crisp.
Cool on baking sheets for 2 minutes.

Malted Chocolate Brownies

Original Recipe from Real Simple Magazine

Ingredients:
1 cup (2 sticks) unsalted butter
2 cups granulated sugar

4 large eggs

2 t. vanilla extract

1 cup unsweetened cocoa powder

1/4 cup malted milk powder

1 t. salt

1 t. baking powder

1 1/2 cup all-purpose flour

1 11.5-oz bag milk chocolate chips

1 5-oz package of malted milk balls or whoppers, roughly chopped or smashed in plastic bag

Flaky sea salt, for topping

Instructions:

1. Preheat oven to 350 degrees. Line a 13x9 inch dish with parchment (or coat with shortening).

2. Heat butter and sugar in saucepan over medium-low until sugar has mostly dissolved, 5-7 minutes.

3. Whisk eggs and vanilla in a large bowl until smooth. Whisk in cocoa, malted milk powder, salt and baking powder.

4. Slowly pour butter mixture into egg mixture; stir until smooth.

5. Add flour and stir until just combined. Fold in chocolate chips. Spread batter evenly in prepared baking dish. Top with malted milk balls and flaky sea salt; press in toppings.

6. Bake until edges pull away and a toothpick inserted in center comes out mostly clean, about 30-34 minutes. Let cool to room temperature on a wire rack. Store brownies in an airtight container at room temperature for up to 4 days.

"Monster" Cookies

 Recipes from the Nassa Family.

Ingredients:

group 1:

2 sticks room temp. butter

1/2 cup light brown sugar

1 cup dark brown sugar

2 eggs

1 T. vanilla

group 2:

1 1/2 cups all-purpose flour

1/2 t. baking soda

1 t. baking powder

2 t. salt

1 1/2 cup rolled oats

group 3:

1 cup M&Ms

1 package milk chocolate chips

2 cups rice krispies cereal

Instructions:

Preheat oven to 375 degrees

Cream all ingredients in group 1

Mix ingredients in group 2 and add to mixture

Add group 3

Last, add rice krispies and mix gently so they don't break too much.

Use regular ice cream scoop, 6 per tray

Bake 11 minutes

Peppermint Crunch Chunkies

Made Christmas 2021, original recipe from here.

Ingredients:
2 sticks unsalted butter, softened
1 cup dark brown sugar
1/3 cup granulated sugar
1 large egg
2 t. vanilla extract
1/2 t. baking soda
1/2 t. sea salt
1 3/4 cups flour
1 cup old fashioned oatmeal
1 cup coconut
1 1/4 cups chopped pecans
1 1/2 cups andes peppermint crunch baking chips (not quite a whole 10 oz bag)

Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter, sugars, egg, vanilla, baking soda and salt. Mix completely.
3. Stir in flour, oats, coconut, pecans, and peppermint baking chips.
4. Roll dough into balls and place on greased cookie sheets.
5. Bake about 12-15 minutes. (Do not over bake!)