Snowman Bark

Snowman Bark is so fun and easy to make! It also makes a great Christmas gift for friends, a hostess or neighbors!  Super fun to make on a snow day with the kiddos too! Thank you Party Pinching

RM Palmer 1 pound Belgian Milk Chocolate Bullion Bar
2 cups mini marshmallows
black edible marker
orange edible marker
1 cup pretzel sticks
white nonpareils sprinkles

• Using the edible markers, make a snowman face on the mini marshmallows.
• Snap the pretzel sticks into small pieces.
• Melt the Chocolate over a double boiler until smooth.
• Pour onto a cookie sheet lined with parchment paper and IMMEDIATELY top with the marshmallows, pretzel sticks and sprinkles.
• Put in refrigerator to harden - about 20 minutes.
•  Once completely set, break into pieces. 
• You can wrap them up in cellophane bags or put them in a pretty tin as a gift too!
• Now you have an adorable treat for Christmas! 

White Chocolate Chip Eggnog Muffins

The perfect combination..These are scrumptious soft muffins that are full of eggnog flavors and a touch of white chocolate. Thank you Will Cook for Smiles

2¼ cups of flour
1 Tbsp baking powder
¼ tsp baking soda
¼ tsp salt
½ tsp ground nutmeg, (+more for sprinkling on top)
1 cup of brown sugar
¼ cup vegetable oil
1 cup of Silk Holiday Nog
1 egg
1 tsp rum extract
¾ cup of white chocolate chip

• Preheat the oven to 400 and grease a muffin baking pan. 
• In a large mixing bowl, whisk egg, sugar, rum extract, oil and Silk. 
• Sift in flour, nutmeg, salt, baking powder and baking soda. 
• Whisk together just until all combined and smooth. 
• Fold in white chocolate chips. 
• Fill muffin pan cups ¾ full of batter. 
• Grate a little more nutmeg on top. 
• Bake for 18­-20 minutes, until the toothpick inserted in the center comes out clean. 

**Tip: You can use regular eggnog but change flour amount to 2 cups since eggnog is thinner than holiday nog.**

Salted Caramel Mocha Latte

Caramel and sea salt add a punch of flavor to this fun homemade latte. Thank you Inside Bru Crew Life

1 cup fat free milk
2 Tablespoons caramel ice cream topping + extra
2 Tablespoons hot chocolate mix (or chocolate syrup)
pinch of sea salt
1/2 cup strong coffee
Cool Whip
1 teaspoon turbinado sugar
1 teaspoon sea salt

• Mix together the turbinado sugar and sea salt. 
• Set aside.
• Heat the milk, 2 Tbsp. caramel, hot chocolate mix (or chocolate syrup), and pinch sea salt until just below boiling.
• Pour into a blender and pulse until frothy. 
• Pour into a cup.
• Slowly pour the hot coffee into one side of the frothed milk. 
• Top with Cool Whip. 
• Drizzle with extra caramel topping. 
• Sprinkle with the sugar/sea salt mixture

Creamy Crock Pot Pork Chops Potatoes & Onions

A comfort food dinner that only takes a few ingredients and a few minutes to prepare. Thank you The Wholesome Dish

1 medium yellow onion sliced
2 lbs. red potatoes chopped
1.5 lbs. boneless pork chops 4 chops that are 3/4 inch to 1 inch thick
1 (10.5 oz.) can cream of mushroom soup
1 (1 oz.) package dry Ranch dressing mix
1/4 teaspoon ground black pepper

• Add the onion to a large crock pot. 
• Spread into an even layer. 
• Top with a layer of potatoes. 
• Top with a layer of pork chops.
• In a medium bowl, add the soup, ranch mix, and pepper. 
• Whisk until well combined. 
• Spoon out the sauce and spread it over the pork chops.
• Cover the crock pot. 
• Cook on low for 8 hours (RECOMMENDED) or high for 4 hours.

Pecan Pie Cheesecake Fudge

Starting with a salty crunchy crust made with saltines, then a layer of pecan pie filling and if that’s not enough a cheesecake fudge on top sprinkled with chopped pecans. A must have for the holiday dessert table, bake sale or as a gift!Thank you Lady Behind the Curtain

For the Crust and Filling:
16 saltine crackers
1/2 cup butter
1/2 cup light brown sugar, packed
2/3 cup sweetened condensed milk

For the Cheesecake Fudge:
3 cups white chocolate chips
1-1/2 tablespoons butter
pinch of salt
1 cup sweetened condensed milk
1-1/2 cups marshmallow cream (the equivalent of one 7 ounce jar)
1 - 3.4 ounce instant cheesecake (or vanilla) pudding mix, DRY
1 cup pecans, chopped

• Preheat oven to 425 degrees.
• Line a 8x8-inch baking dish with foil (I used non stick foil) and spray with non stick cooking spray.
• Arrange saltines in a even layer on the bottom of the baking dish overlapping some to anchor down the crackers.
• In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat
• Make sure the sugar mixture is at a COMPLETE BOIL before cooking for 2 minutes.
• Remove from heat and stir in the sweetened condensed milk
• Slowly pour over crackers.
• Use a spatula to make sure all the crackers are covered.
• Bake 10 minutes.
• Set aside and make fudge topping.
• In a medium saucepan combine the white chocolate chips, butter, salt,condensed milk and dry pudding mix
• Heat until melted and smooth.
• Add the marshmallow and stir until melted and smooth.
• Pour hot fudge over filling. 
• Smooth using an off set spatula.
• Sprinkle on pecans, press down with the palm of your hand.
• Refrigerate until set (at least 2 hours or overnight).
• Remove from refrigerator.
• Carefully remove foil making sure to get all the pieces and cut into small squares.
• Store at room temperature.

Crockpot Cafe Rio Chicken

An easy and delicious chicken recipe that compliments any Mexican meal! Easy to freeze for a later time. Thank you Chef in Training

2 lbs chicken breasts
8 oz. zesty Italian dressing
½ Tablespoon minced garlic
1 packet ranch dressing mix (mixed with ½ cup of water)
½ Tablespoon chili powder
½ Tablespoon ground cumin

• Place all ingredients in a crock pot. 
• Cook on LOW for about 5 hours or until chicken is done.
• Shred with fork and serve in salads, burritos, tacos...etc.

Nutella Banana Oat Muffins

A delicious breakfast... or snack.. or anytime of day! The flavor combo is fantastic! Thank you Chef in Training

2 cups flour
1 cup old fashioned oats
¼ cup white sugar
½ cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 egg
½ cup milk
¼ cup vegetable oil
1 teaspoon vanilla extract
2 bananas, mashed
Nutella

• Preheat oven to 375 degrees F.
• In a medium bowl, combine flour, oats, white sugar, brown sugar, baking powder, baking soda and salt. 
• Stir until ingredients are well combined.
• In a large bowl, beat egg. 
• Add milk, oil, vanilla and mashed bananas. 
• Sir to mix ingredients until well combined.
• Add flour mixture to the banana mixture and stir until ingredients are incorporated, 
• Do no over stir.
• Line a 12 muffin pan with 12 muffin cases or spray muffin tin generously with cooking spray.
• Divide batter evenly among the 12 muffin cases
• Add a teaspoon of Nutella to the top of each muffin 
• Gently cut Nutella into batter with a knife or toothpick to produce pretty swirls.
• Bake for 17-20 minutes or until toothpick comes out clean.

Amazing Coconut Pie

Sweet- but not too sweet, with the perfect flavors of custard and coconut. A pie that makes it's own crust! Thank you My Retro Kitchen

2 cups milk
3/4 cup sugar
1/2 cup all-purpose baking mix... eg Besquick
4 eggs
1/4 cup (half a stick) butter, softened
1 teaspoon vanilla
1 1/3 cups Baker's Angel Flake Coconut (sweetened)

• Place milk, sugar, baking mix, eggs, butter and vanilla in blender; cover.
• Blend on LOW speed for 3 minutes.
• Pour into a greased 9-inch pie plate. 
• Sprinkle with coconut.
• Bake at 350 degrees for 40 minutes or until center of pie is set and top is golden brown.
• Serve warm or cool on a wire rack.
• Store leftover pie in refrigerator.

Sesame-Ginger Pork Patty with Grilled Pineapple

Ditch the bun and serve this Asian-inspired Sesame-Ginger Pork Patty with with sweet Grilled Pineapple on top of a zesty watercress-and-carrot salad.... or... just put it on a bun! Thank you Eating Well

3 tablespoons reduced-sodium soy sauce
2 scallions, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 teaspoons sesame oil, divided
1 pound ground pork
1 tablespoon rice vinegar
4 pineapple rings, ¼ inch thick
4 cups watercress (about 1 large bunch), tough stems removed

1 cup shredded carrot

• Combine soy sauce, scallions, garlic, ginger and 1 teaspoon sesame oil in a small bowl.
• Place pork in a medium bowl. 
• Add half of the sauce mixture to the pork and gently combine without over mixing. 
• Form into 4 patties, about ¾ inch thick. 
• Add the remaining 1 teaspoon sesame oil and vinegar to the remaining sauce mixture and set aside.
• Cook either on  a grill rack or in a non stick pan
• Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 155°F, 4 to 5 minutes per side. 
• During the last 3 minutes of cooking, add the pineapple rings to the grill and cook, turning once, until dark grill marks appear.
• Combine watercress and carrot in a large bowl. 
• Toss with 2 tablespoons of the reserved sauce. 
• Divide the salad among 4 plates. 
• Top each portion with a pineapple ring and a burger. 
• Drizzle any remaining sauce on top.

Magic Custard Cake

A magic custard cake begins pretty much with a basic cake batter and transforms it literally into a magical cake with a custard layer. Thank you Hugs and Kisses

4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
¾ cup sugar
8 Tablespoons butter, melted
¾ cup all purpose flour
2 cups milk lukewarm
powdered sugar for dusting cake

• Preheat oven to 325 F degrees. 
• Grease and Line 8 inch x 8 inch baking dish with parchment.
• Separate eggs and add the egg whites to a mixer and beat egg whites stiff. 
• Place egg whites in a bowl and set aside.
• Beat the egg yolks & sugar until light. 
• Add butter and vanilla. 
• Beat for two mins. 
• Add the flour and mix it in until fully incorporated
• Slowly start adding the milk and beat until everything is well mixed together. 
• Add the egg whites, a third at a time and gently fold them in using a spatula, 
• repeat until all egg whites are folded in. 
• Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. 
• Cool and dust heavily with powdered sugar.

Beef and Cheddar Hand Pies

Serve these savory pies made with store-bought puff pastry alongside a salad or roasted green vegetables. Thank you Martha Stewart

1 pound ground beef (80 percent lean)
1 tablespoon minced garlic (from 2 cloves)
1 large onion, halved and thinly sliced (3 cups)
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
6 ounces cheddar, shredded (2 cups)
1 sheet (12 ounces) frozen puff pastry, thawed
All-purpose flour, for dusting
1 large egg, lightly beaten
Roasted broccoli rabe or other green vegetable, for serving

• Heat a large nonstick skillet over high. 
• Add beef, garlic, and onion
• Cook, stirring occasionally, until starting to brown, about 7 minutes. 
• Stir in Worcestershire and Dijon
• Season with salt and pepper. 
• Remove from heat and let cool completely. 
• Stir in cheese.
• Preheat oven to 425 degrees. 
• Roll out pastry on a lightly floured surface to a 14-inch square. 
• Cut into four 7-inch squares; place a quarter of beef mixture on each. 
• Brush edges with egg, then fold one corner of each pie over, forming a triangle. 
• Press edges to seal.
• Place pies on a parchment-lined baking sheet. 
• Brush tops with more egg. 
• Cut 2 vents in each top; freeze 10 minutes. 
• Bake until golden brown, about 20 minutes. 

Skillet Sausage and Potatoes

This is about as easy and delicious as it gets! Full of healthy ingredients and is quick to fix. This is the perfect meal for the busy family. Thank you Small Town Woman

1 1/2 lbs red potatoes
2 tablespoons olive oil
Hillshire Farm Smoked Turkey Sauage..13oz link
1 medium onion diced
1 red pepper diced
1 green pepper diced
2 cloves garlic minced
Salt & pepper
Cajun seasoning

• Boil potatoes in large pot of water for 15 minutes. 
• Run under cold water or place in refrigerator to chill. 
• Dice potatoes after chilled.
• In large skillet over medium heat add olive oil. 
• Add potatoes and cook until lightly browned on edges ;approximately 15 minutes. 
• Add sausage, onion, red pepper and green pepper. 
• Cook until the sausages are browned and vegetables are tender. 
• Add garlic and cook for additional 90 seconds.
• Season to taste with salt, pepper and Cajun seasoning.

Slow Cooker Chicken Posole

A zesty and flavorful broth ... big on Mexican flavors! Thank you Love Bakes Good Cakes

1 can (15 oz.) yellow or white hominy, drained
1 can (14.5 oz) Mexican-style diced tomatoes
1 can (10 oz.) mild green enchilada sauce
2 medium carrots, diced
1 medium onion, chopped
3-4 garlic cloves, minced
2 tsp. cumin
1½ lb. boneless, skinless chicken breast halves (about 3-4)
Chopped cilantro, optional
Lime wedges, optional

• In a 4 qt. slow cooker, combine the hominy, tomatoes, enchilada sauce, carrots, onions, garlic and cumin. 
• Add the uncooked chicken and stir to combine. 
• Cover and cook on LOW for 6-8 hours or until the chicken is cooked through and the vegetables are tender. 
• Remove chicken from the slow cooker and shred. 
• Stir chicken back into the slow cooker. 
• Serve in bowls. 
• Top with cilantro, if using. 
• Serve with lime wedges and tortilla chips.

Pumpkin Spice Raisin Buttermilk Scones

Pumpkin Spice Raisin Buttermilk Scones are Light, flaky and loaded with flavor, offering a taste of Autumn and are perfect for those back to school mornings on the go.

1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
1 heaping tablespoon sugar
1 tablespoon baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tablespoon pumpkin pie spice
3 tablespoons COLD butter, chopped into small pieces
1 cup low fat buttermilk
1/2 c. raisins

Glaze
1 cup powdered sugar
1 tablespoon pumpkin spice coffee creamer
1/2 tsp vanilla extract

• Preheat oven to 400F
• In a large bowl combine flours, sugar, baking powder, baking soda, salt and pumpkin pie spice and whisk to combine. 
• Using a pastry blender (or 2 knives) coarsely incorporate butter pieces until evenly combined.
• Stir in buttermilk and raisins, 
• Knead mixture 5-6 times in the bowl. 
• Overturn the dough onto a lightly floured surface, rolling out to about 374 inch thickness. 
• Cut into triangles and place on baking sheet. 
• Bake 12 minutes or until golden brown on top. 
• Remove and place on cooling rack.
• While the scones are baking combine glaze ingredients in a small bowl. 
• Once they’ve been removed from the oven and cooled about 10 minutes, 
• Drizzle the glaze over tops of scones.

Cheesecake Pumpkin Muffins

Chock-full of pumpkin, they feature both a sweet cream cheese filling and crunchy praline topping. Thank you Taste of Home

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 large eggs
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups canola oil

CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 large egg
1 tablespoon all-purpose flour

PRALINE TOPPING:
2/3 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons sour cream

• Preheat oven to 400°. 
• In a large bowl, combine first six ingredients. 
• In another bowl, whisk eggs, pumpkin and oil. 
• Stir into dry ingredients just until moistened. 
• Fill greased or paper-lined muffin cups one-third full.
• For filling, beat cream cheese, sugar, egg and flour until smooth. 
• Drop by tablespoonfuls into center of each muffin. 
• Top with remaining batter.
• For topping, in a small bowl, combine pecans, brown sugar and sour cream
• Spoon over batter. 
• Bake 15-18 minutes or until a toothpick inserted in the muffin comes out clean. 
• Cool 5 minutes before removing from pans to wire racks. 
• Serve warm. 
• Refrigerate leftovers.

Lemony Zucchini Bread

Lemon Pudding Mix and zucchini make this a very moist quick bread. Thank you Taste of Home

4 cups flour
1½ cups sugar
1 pkg. instant lemon pudding
1½ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
4 eggs
1¼ cups milk
1 cup vegetable oil
3 Tbsp. lemon juice
1 tsp. lemon extract
2 cups shredded zucchini
¼ cup poppy seeds
2 tsp. grated lemon peel

• Preheat oven 350
• In large bowl, combine flour, sugar, pudding mix, baking soda, baking powder, and salt. 
• In another bowl, whisk eggs, milk, oil, lemon juice, and extract. 
• Stir in dry ingredients until moistened
• Fold in zucchini, poppy seeds, and lemon peel. 
• Pour in two greased 9 x 5 loaf pans. 
• Bake for 50-55 minutes or until a toothpick comes out clean. 
• Cool for 10 minutes before removing from pans.

Banana Brownies with Peanut Butter Banana Frosting

Moist, chocolate, banana infused brownies are topped with a peanut butter and banana frosting for a rich and delicious dessert. Thank you Taste to Tell

BANANA BROWNIES
1/2 cup butter
1 2/3 cups semi-sweet chocolate chips
4 eggs
1 2/3 cups brown sugar
1 cup mashed banana
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups all-purpose flour
PEANUT BUTTER BANANA FROSTING
1/2 cup butter, at room temperature
1/2 cup peanut butter
1/2 cup mashed banana
1/2 teaspoon vanilla
pinch of salt
2 cups powdered sugar

• Preheat the oven to 325°F. 
• Grease the bottom of a 9×13-inch baking dish.
• Place the butter in a small pan over medium-low heat. 
• Melt completely, then add the chocolate chips. 
• Stir until the chocolate has melted. 
• Set aside to cool slightly.
• In a large bowl, beat the eggs lightly, 
• Stir in the sugar, banana, vanilla and salt. 
• Add the chocolate mixture and stir to combine. 
• Add the flour and stir just until combined. 
• Spread the batter into the prepared baking dish.
• Bake until a toothpick inserted in the center comes out with moist crumbs, 55-60 minutes. 
• Cool completely.
• To make the frosting, beat the butter and the peanut butter together until light and fluffy. 
• Add in the banana, vanilla and salt and beat to combine. 
• Slowly add in the powdered sugar until completely incorporated and creamy. 
• Spread over the top of the cooled brownies, then cut into 24 pieces.

Slow Cooker Honey Chicken

Quick, flavorful, delicious and healthy. Thank you I Heart Naptime

1.5 pounds chicken breasts

1/2 cup low-sodium soy sauce
1/2 cup honey
1 Tablespoon olive oil
1 teaspoon onion powder
2-3 cloves garlic , minced
1 teaspoon kosher salt
1/2 teaspoon pepper

• Place chicken breasts in a crock pot. 
• Combine soy sauce, honey, olive oil, onion powder, garlic, salt and pepper in a medium bowl. 
• Stir until combined. 
• Pour sauce over chicken. 
• Cook on low for 3-4 hours, or until the chicken easily falls apart.
• Serve honey chicken over cooked rice or quinoa. 
• Add extra sauce and top with green onions and sesame seeds. 

Raspberry White Chocolate Buttermilk Scones

Sweet scones make a great breakfast or a snack with a nice cup of tea or coffee. They are quick and easy to whip up too! Thank you PicNic Blog

3/4 Cup buttermilk
1/4 Cup stevia (or sugar)
1 egg
2 Cups plain flour
1 Tbsp baking powder
1/2 tsp salt
3 Tbsp butter
1 Cup frozen raspberries
1/2 Cup white chocolate chips

• Preheat oven to 180ºC (355ºF) and line a baking tray with baking paper.
• Combine the buttermilk, stevia, and egg in a bowl. 
• Whisk.
• Sift the flour, baking powder, salt, and butter into the bowl of a food processor 
• Process into a course crumb.
• Tip into a bowl, fold in the chocolate chips 
• Add the buttermilk mixture. 
• Combine.
• Knead lightly. 
• Shape into a circle on the baking tray, cut into 12 even size pieces 
• Bake for 20 minutes. 

Heavenly S’mores Pie

I could go for a piece of this s'mores pie right now! Thank you Real Mom Kitchen

1/3 cup butter
18 graham cracker squares
1/3 cup sugar
1 (12 oz) jar of hot fudge ice cream topping
2 cups mini marshmallows
1 1/2 cups cold milk
1 (5.9 oz) chocolate fudge instant pudding
1 (8 oz) container frozen non-dairy whipped topping, thawed
1/4 cup mini semi sweet chocolate chips

• Place butter in a microwave safe bowl. 
• Cover bowl with waxed paper 
• Microwave for 30 to 40 seconds until melted. 
• Carefully remove from the microwave using hot pads.
• Place graham crackers in a freezer zipper bag. 
• Zip closed and crush crackers using a rolling pin. 
• You will need 1 1/2 cup of graham cracker crumbs.
• In an 8 x 8 x 2 inch square pan, add the melted butter, graham cracker crumbs, and sugar. 
• Stir until all the crumbs are wet.
• Take out 1/3 cup of the crumb mixture and set aside to top the pie later.
• Press the remaining crumbs into the bottom of the 8 x 8 x 2 pan. 
• You can use the bottom of a measuring cup or glass to help you do this. 
• Place the crust in the freezer for 10 minutes.
• Take the lid off of the fudge topping. 
• Place the jar in the microwave for 30-45 seconds until thin enough to pour.
• After the crust has been in the freezer for 10 minutes, pour the heated fudge sauce over the crust 
• Use the back of a spoon to spread it evenly over the crust. 
• Sprinkle 1 cup of the mini marshmallows over the fudge.
• In a large bowl, add the milk and pudding mix. 
• Beat with an electric mixer for 2 minutes. 
• Use a rubber scraper and fold the whipped topping into the pudding.
• Pour into the 8 x 8 x 2 pan over the marshmallows and spread evenly. 
• Sprinkle the remaining 1 cup of marshmallows, reserved 1/3 cup graham cracker mixture, and 1/4 cup mini chocolate chips.
• Cover the 8 x 8 x 2 pan with foil and refrigerate for at least 1 hour. 

Lemon Supreme Cake

Full of lemon flavor, this Lemon Supreme Cake is for the true lemon lover! Thank you Love Bakes Good Cakes

Ingredients listed on cake mix box to prepare the cake
1 can (21 oz.) lemon creme pie filling
1 box (3.4 oz.) lemon instant pudding
1 cup milk
1 container (8 oz.) whipped topping, thawed
Lemonheads candy or lemon drop candies (optional)
Thinly sliced lemon, for garnish (optional)

• Prepare the cake mix according to the package directions using the ingredients listed on the box. 
• Bake in a 9×13-in. baking dish for the time listed. 
• Cool completely.
• Spread the lemon creme pie filling evenly over the top of the cake.
• In a medium bowl, mix the lemon instant pudding with the milk until smooth. 
• Fold in the whipped topping. 
• Spread the mixture over the top of the cake. 
• Refrigerate at least 4 hours before serving.

For even more lemon flavor, you can grind a few Lemon heads candy or lemon drop candies and sprinkle the powder over the top of the cake prior to serving!

Honey Garlic Salmon

Salmon fillets seared to perfection and coated in a sweet and savory honey garlic sauce. The perfect easy and healthy dinner for a busy weeknight! Thank you Dinner at the Zoo

1 1/4 pounds salmon fillets
2 teaspoons olive oil
salt and pepper to taste
4 cloves garlic minced
1/4 cup water
1/4 cup low sodium soy sauce
3 tablespoons honey
2 teaspoons cornstarch
1 tablespoon chopped parsley
lemon wedges for serving

• Heat the olive oil in a large pan over medium high heat. 
• Season the salmon with salt and pepper to taste.
• Place the salmon skin side up in the pan. 
• Cook for 4-5 minutes per side or until cooked through.
• Remove the salmon from the pan and place on a plate. 
• Cover with foil to keep warm.
• Add the garlic to the pan and cook for 30 seconds.
• Add the water, soy sauce and honey to the pan; bring to a simmer.
• In a small bowl, whisk together the cornstarch with 1 tablespoon cold water.
• Slowly pour the cornstarch mixture into the pan and whisk to combine. 
• Bring to a boil and cook for 1 minute or until sauce has just thickened.
• Return the salmon to the pan and spoon the sauce over the top. 
• Sprinkle with parsley and serve with lemon wedges if desired.

Ginger Garlic Baked Chicken

This baked chicken recipe is so easy and delicious. The chicken drumsticks are marinated and oven baked to juicy goodness! Thank you Rasamalaysia

1 1/2 lbs chicken drumsticks
1 piece ginger, peeled and chopped (2-inch)
5 cloves garlic, peeled and chopped
1 1/2 tablespoons soy sauce
1/2 tablespoon oyster sauce
1 tablespoon honey
1 teaspoon sesame oil
3 dashes white pepper
1 pinch Chinese five-spice powder, (optional)
1 pinch salt

• Pre-heat the oven to 375F.
• Rinse the chicken and pat dry with paper towels. 
• Add the ginger and garlic to the chicken and gently rub them on the chicken. 
• Add the rest of the ingredients to the chicken, stir to mix well so the chicken is nicely coated 
• Set aside to marinate for at least 30 minutes or best for 2 hours in the fridge.
• Arrange the chicken on a baking sheet lined with parchment paper 
• Bake for 30-40 minutes in the middle of the oven, or until the surface turn golden brown, slightly charred and inside is cooked through. 
• You may cover the chicken with aluminum foil to prevent the surface from getting too dark. You can do that in the middle of baking the chicken, once the chicken surface has turned dark but the inside is still not cooked
• If the ginger and garlic are burned on the surface of the chicken, scrape them off before serving.
• Serve warm.

Chocolate Chip Zucchini Bread

3 cups all purpose flour

1/2 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon baking soda

3 eggs

1 cup white sugar

1 cup brown sugar

1 cup vegetable oil

1/4 cup orange juice

2 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped pecans

1 cup semisweet chocolate chips

1 tablespoon orange zest

whipped cream or butter to serve

• Preheat oven at 350 °F. 
• Grease (2) 9 by 5-inch loaf pans.
• Sift together flour, baking powder, salt, spices and baking soda.
• In a large bowl, beat eggs until light and fluffy.
• Add sugar, and continue beating until well blended.
• Stir in oil, orange juice vanilla, zucchini, pecans, chocolate chips and orange zest.
• Stir in sifted ingredients.
• Pour into prepared loaf pans
• Bake for 50 minutes, or until a skewer inserted in the middle comes out clean.
• Remove loaves from pans and cool.
• Chill before slicing.
• Serve with whipped cream ... 

Slow Cooker Coconut Chicken Curry

We tried this recipe at a friends a few weeks ago...and it was delicious.  Miss E cant take the credit for the recipe tho..it was adapted from Tasty Kitchen

2 pounds Boneless Skinless Chicken Breast Cubed
1 whole Onion, Peeled And Halved
2 cloves Garlic, Peeled
1 whole Small Green Bell Pepper, Seeded And Quartered
1 can (156 ml Can) Tomato Paste
1 can (about 400 ml) Coconut Milk
1-½ teaspoon Salt
1 Tablespoon Curry Powder
1 Tablespoon Garam Masala (Indian Spice Mix)
2 whole Dry Red Chili Peppers ..optional 
2 Tablespoons Water
1-½ Tablespoon Cornstarch
1 bunch Coriander for decoration..optional

• Place chicken cubes inside the slow cooker.
• Place the rest of the ingredients (except chili peppers, cornstarch, water and coriander) in a food processor bowl 
• Process together until the smooth(ish). 
• Pour sauce mix on top of the chicken, mix well 
• Add hot peppers if using any, then close the lid. 
• Cook on low for 6 hours.
• An hour before serving, mix together water and cornstarch until the cornstarch is completely dissolved. 
• Add to the chicken curry and mix well. 
• Place the lid back on for the rest of the cooking time.
• Serve on top of Jasmine or Basmati rice 
• Decorate with lots of chopped cilantro.