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


  • 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

(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 cup shredded cheddar cheese (or cheese or your choice)

Preheat oven to 350 degrees.
Add the water, yeast and sugar to the bowl.  Mix and allow to "proof" for about five minutes.  Start mixer and add potatoes, olive oil, salt, and spices.  Mix and then add 3 cups flour.  Continue mixing and adding flour until the dough is formed and is pulling away from the sides of the bowl. (I used 5 cups).  Then add the cheese.  Mix until combined. Dough will be dense.
Cover and let rise in a greased bowl for about 30-45 minutes or until double in size.
Form in to loaves and place in greased pans.
Bake for 40-45 minutes or until lightly browned and when you tap on the top it sounds hollow.
When it comes out of the oven rub the top with butter.

Recipe Source - One Crazy Cookie

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

In a skillet over medium heat melt butter and add the onions, mushrooms and a pinch of sugar. Saute until golden brown, stirring occasionally  It takes about 20 minutes.  Remove from heat.

While onions are cooking, form your hamburger in to patties to fit the size of your bread.  Season with salt and pepper. Cook patties in a separate skillet until they are cooked through.

Butter one side of each slice of bread.  On medium heat use a clean skillet.  Place the butter side of the bread facing the pan, add the slice of cheese, a bit of the onion mixture, the hamburger patty and the other slice of bread with the butter side facing out.  Grill until golden brown and then flip and toast the other side.  Cook until the cheese is melted and bread is toasted.

Made 6 medium size sandwiches

Recipe Source - Once Crazy Cookie
My friend Miranda used to make something similar to these with boxed brownie mix. This is definitely a decadent treat.

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 bars with toffee and almonds (you may not use all the chocolate, but you'll get to eat the extra!)

  1. Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
  2. In a large bowl, combine flour, cocoa, and salt.
  3. Melt butter in a large saucepan and remove from heat. Stir in sugar and vanilla. Quickly whisk in eggs, one at a time.
  4. Add butter mixture to flour mixture and stir until well blended.
  5. Spread half of the brownie batter into the prepared pan. Top the batter with a layer of the Symphony bars, breaking them apart as needed for even coverage.
  6. Spread the remaining batter over the chocolate bars. Bake for 25-30 minutes or until brownies are set.
  7. Cool completely before slices into squares to serve.
Recipe Source - Let's Dish
Simple comfort food.

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

Preheat oven 350°. Coat inside of bundt pan with cooking spray.

Place warm water, onion soup mix and dry stuffing mix in a bowl. Mix well. Let sit for 5 minutes to allow bread time to absorb water.

Add eggs and ground beef. Mix well. Best to get it blended by using your hands and incorporating it all together.

Place evenly into bundt pan.

Bake 1 hour or until no longer pink inside.

Remove and allow to rest 5 minutes before slicing.
A little different twist on the traditional Snickerdoodle

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

4 Tb sugar
1 Tb cinnamon
1 tsp pumpkin pie spice 

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

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

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

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
Super simple treat to make on a rainy evening! These were fine right out of the oven, but not so great the next day.

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, put in a greased 9×13 pan and bake at 350 for 20 min!