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Showing posts from 2020

Lemon Basil Salmon

  Once in a while my husband presents me with a cooking challenge and this time around he brought home some salmon.  I've never cooked it and it had a pretty hefty price tag on it, so I turned to my most trusted resource, Taste of Home.   I made a few small changes to the recipe ingredients, I added some minced garlic and I also laid sliced lemons on top of the fillets.  I baked them in the oven at 350º, and they were done to his liking at around 22 minutes.   He absolutely loved it! I didn't even get a chance to take pictures of it on the plate he dug into it so fast.  I'm looking forward to trying it outdoors on our fire pit in the spring! Print With Image Without Image Lemon Basil Salmon Ingredients 2 salmon fillets (5 ounces each) 1 tablespoon butter, melted 1 tablespoon minced fresh basil 1 teaspoon minced garlic 1 tablespoon lemon juice 1/8 teaspoon salt 1/8 teaspoon pepper Lemon slices Instructions Heat oven to 350º.  Place each fillet, skin side down, on a piece o

Chocolate Caramel Brownie Cups

I'm in charge of the desserts for all of our holiday family gatherings.  I do a combination of new recipes and family favorites, and these Chocolate Caramel Brownie Cups are on the must-make list every year! The recipe was originally given to me by a friend via an online message board, and I've been making them for 10 years.    It doesn't get much easier. You make brownie batter from a box mix, I use the family size Betty Crocker Fudge Brownie mix.  I scoop the batter into paper lined mini muffin tins using a cookie scoop, then drop one Rolo into each cup. I bake them for 10 mins. It makes 48 yummy bite size treats!   You can also use mini peanut butter cups or the filled Hershey's kisses, both turn out great.  Thank you so much to LaDonna for sharing this recipe with me! Chocolate Caramel Brownie Cups Print With Image Without Image Author: Jolene Martinelli Ingredients 1 pkg. Betty Crocker Brownie Mix (18.3 oz Family Size), plus ingredients to make brownies 24 c

Spiced Holiday Cutouts

  This is the last day of #ChristmasCookies Week and I'm sharing one last find from my Gram's recipe box.  I always hesitate when it comes to rolled out cookies, but the combination of the spices in these just seemed so perfect for the holidays I decided to give them a try. I highly recommend grating the spices fresh if you can.  I have a handheld twist grater that's awesome for this. This post is sponsored in conjunction with Christmas Cookies Week . I received complimentary product from sponsor companies to aid in the creation of my recipes. All opinions are mine alone.   While the dough was in the fridge chilling I searched through all of my fun cookie cutters. At the bottom of the box was the nested set of stars. When my son was small we used them to make 3D Christmas Trees.  I cut out 2 each of the 6 sizes.  Then I chose took the second smallest and used it for the remainder of the dough. They don't spread, but be sure not to crowd the sheets or they won't ba

Christmas Checkerboard Cookies

I hope you are enjoying Christmas Cookies Week as much as I am! So many great recipes being shared, my holiday baking list is getting bigger by the minute! Another find from Gram's recipe box today, classic checkerboard cookies, but I put a bit of a Christmas spin on them. This post is sponsored in conjunction with Christmas Cookies Week . I received complimentary product from sponsor companies to aid in the creation of my recipes. All opinions are mine alone. The recipe calls for superfine sugar, but if you can't get it don't worry about it.  You can j ust pulse 1 cup of granulated sugar in the food processor until it's fine and then measure out the amount needed.   I chose to tint the vanilla dough with green food coloring to make the cookies a bit more festive.  It's a little fidgety getting the 2 colors of dough to make the pattern, but it looks beautiful in the end. I decorated mine with a red "ribbon" so that they resembled wrapped gifts. The base

Cherry Garlands

  It's the most wonderful time of the year- Christmas Cookies Week! I've got 3 new recipes coming your way, starting with these Cherry Garlands, a treasure I found in my Gram's recipe box. This post is sponsored in conjunction with Christmas Cookies Week . I received complimentary product from sponsor companies to aid in the creation of my recipes. All opinions are mine alone.   The dough for these are super simple. I used Adams Extract Almond, but you could also use Vanilla. If you don't have a piping bag or star tip you can use a zip top bag with the corner cut off, the cookies just won't have the ridges.     I had a hard time finding red candied cherries for the recipe, so I made my own. You can check out that process here . Some I decorated with the candied cherries, some I left plain, others I topped with sprinkles. Be sure to check out all of the other fantastic recipes being shared today as well as enter for your chance to win one of the prize packages from

DIY Candied Cherries

Christmas Cookies Week is coming up and I was having a hard time getting the candied cherries I needed for a recipe. I went searching for a recipe to make them myself and found this simple one on the King Arthur Baking Company site. All you need is a jar of maraschino cherries, sugar and some time.  There is a caution at the bottom of their page that says not to leave them unattended and I concur.  I worked on a dough for another recipe while I kept an eye on them simmering.    I have a candy thermometer, but if you don't you can determine soft ball stage by taking some of the syrup and dropping it into a bowl of cold water.  Let it sit for a minute and if you can pick it up and roll it into a ball you're good to go.    I own a billion different cooking utensils, but not a single slotted spoon.  I started out moving them with just a spatula, which was making a huge mess, and then switched to a fork. That worked much better but I'm still putting a slotted spoon on my Christm