Maple Dijon Salmon

2 tbsp Butter
2 tbsp Maple syrup
1/2 tbsp Grainy mustard
1/2 tsp Dijon
Salt and pepper

Turmeric Garlic Rice

2 tbsp unsalted butter or olive oil
1 medium onion or shallot finely diced
2 cloves garlic chopped
1 tsp turmeric powder
1 cup arborio or regular rice
2 cups chicken broth
1/2 tsp salt or to taste
1/4 tsp black pepper or to taste

Fry onion in butter then add garlic and turmeric. Cook for a few minutes. Stir in rice until coated. Put in rice cooker with broth and turn on.

Carrot Date Muffins

1 cup of oats
1 cup flour
1/2 cup brown sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 cup ground flaxseed
1/2 cup roughly chopped dates
1/2 cup Pecans chopped
1 cup finely shredded carrot (1 large)
1 large egg beaten
1/4 cup vegetable oil
1 cup milk
2 tsp vanilla extract

In a large mixing bowl, combine dry ingredients. Add dates and toss until they are well coated. Break up any date clumps. Repeat with the shredded carrot—add, toss to coat, no clumps! Add pecans.

In a small mixing bowl beat egg with oil, milk and vanilla. Pour into flour mixture and stir to combine well. Let sit for 10 minutes. Spoon into a parchment paper lined muffins tins (about a 1/4 cup per muffin).

Bake at 375F for 12-15 minutes. Enjoy!

Caesar Salad Dressing

1/2 cup mayonnaise

1 garlic clove, minced 
2 teaspoons lemon juice,
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
⅛ teaspoon salt

Freshly ground pepper

Romaine lettuce 

Grated Parmesan cheese

Bacon bits

Croutons

Makes 1/2 cup

 

Thimble Cookies

1 cup butter
½ cup brown sugar
¼ tsp. salt

1 egg
2 tsp. vanilla
2 cups flour

1/2 cup chopped pecans
Form into balls and dent top with finger. Bake at 350F for 15 minutes and dent top again. Bake 15 minutes longer. While hot fill with jam.

Chocolate Cranberry Biscotti

2 cups flour
1-1/2 tsp baking powder
¼ tsp salt
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp vanilla
1-1/2 cups POST SELECTS Cranberry Almond Crunch Cereal
3 squares white chocolate, chopped
4 squares semi-sweet chocolate, melted

Preheat oven to 325°F. Mix flour, baking powder and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Add cereal and chopped white chocolate to dough; stir until well blended. Divide dough in half. Shape each half into 14x2-inch log with lightly floured hands; place on greased baking sheet. 

Bake 30 min. or until lightly browned. Remove from baking sheet. Place on cutting board; cool 5 min. Using a serrated knife, diagonally cut each log into 12 slices; place upright on baking sheet, 1/2 inch apart. Bake an additional 15 to 18 min. or until slightly dried. Remove from baking sheet. Cool on wire racks.

Dip biscotti in melted semi-sweet chocolate. (Or, drizzle chocolate over biscotti.) Let stand until set. Store in tightly covered container at room temperature.

Chicken Noodle Casserole

1 tbsp oil
1 med onion, chopped
2 carrots, chopped
8 oz. mushrooms, chopped (optional)

1 clove garlic, finely chopped

1 can cream of chicken soup
½ cup milk
½ cup chicken broth
1 ½ tsp curry powder

2 cups broccoli
½ bag noodles or pasta (cooked, drained)
1 ½ cups cooked diced chicken or turkey
½ cup cheddar cheese

Topping
Parmesan cheese
Bread crumbs

Saute onion, carrots, mushrooms and garlic in oil until tender. Cook broccoli separately. Whisk together soup, milk, broth and curry powder. Combine all ingredients and sprinkle with topping. Bake at 350 for 1 hour.