prep time: 10 min. + 30 min. marinate      cook time: 8-10 min.      total time: about 50 minutes      yields 4 servings3583450_-chef-johns-baked-lemon-pepper-salmon-photo-by-allrecipes

3 T lemon juice
1-2 T ground black pepper
3 T mayonnaise
4 tsp dijon mustard
1/8 tsp cayenne pepper (or red pepper flakes)
5 (8-ounce) salmon fillets (about 1.25 in. thick), boned, with skin on
sea salt to taste


  1. whisk together lemon juice, black pepper, mayonnaise, mustard, and cayenne/red pepper flakes in a small bowl. spread mixture over fillets on a plate.
  2. cover with plastic wrap and refrigerate for at least 30 minutes.
  3. preheat oven to 450*F. line a rimmed baking sheet with aluminum foil and spray with oil to prevent sticking.
  4. transfer fillets to prepared baking sheet. try not to let lemon-pepper mix pool around base of fillets, if possible.
  5. sprinkle with sea salt and bake until salmon just flakes with a fork, 8-10 minutes.

source – magazine, pg. 13

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strawberry cake cookies

March 18, 2014

prep time: 20 minutes       bake time: 12 minutes       total time: 35 minutes       makes about 50 cookies

1 box of strawberry cake mix (or red velvet, if you prefer)
1 box of 8 oz. cream cheese, softened
1 stick of butter, softened
1 egg
1 tsp vanilla
6-7 tsp powdered sugar


  1. mix cream cheese and butter until well blended.
  2. beat in the egg.
  3. add vanilla and cake mix.
  4. cover and chill for 2 hours (or put them in the freezer for about 20 minutes).
  5. roll into 1 1/4 inch balls, then roll in powdered sugar.
  6. place on cookie sheet about 1 inch apart. (they will spread, the bigger you make the balls.)
  7. bake at 350 degrees for 12 minutes. (don’t worry, they will be soft – that’s what makes them good !)


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April 30, 2011

servings: 12       prep time: 15 min.       cook time: 1 hour 10 min

2 c all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 c butter
3/4 c brown sugar
2 eggs, beaten
2 1/3 c mashed overripe bananas (~ 5 bananas)
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger


  1. preheat oven to 350 degrees F. lightly grease a 9×5 inch loaf pan.
  2. in a large bowl, combine flour, baking soda and salt.
  3. in a separate bowl, cream together butter and brown sugar. stir in eggs.
  4. mash bananas in another bowl. (no need to put in another bowl if using frozen bananas. bananas are soft enough to put directly into flour mixture.) then mix bananas with flour in large bowl.
  5. next combine ingredients of both bowls. add cinnamon, nutmeg, and ginger. stir just to moisten. pour batter into prepared loaf pan.
  6. bake in preheated oven for 70 minutes, until a toothpick inserted into center of the loaf comes out clean. let bread cool in pan.

(this recipe can be divided into 4 5×3 mini loaf pans bake for 30 minutes.)


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