Have I mentioned that I love to cook? Well I do. Trying out new recipes is such a treat, and baking up some bread or muffins is like stress-relieving therapy for me.
I like to have a baking project every week. This week, what with snowstorms, sickness, and lack of exotic ingredients, I turned to an old standby comfort treat...chilling in my fridge as I type this!
No Bake Cookies
1 3/4 cups sugar
1/2 cup milk
1/2 cup butter
4 Tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 tsp. vanilla
In medium saucepan, combine sugar, milk, butter and cocoa powder. Heat to boiling and cook for 1 1/2 minutes (be careful not to over- or under-cook). Stir in peanut butter, oats, and vanilla. Drop by large spoonfuls onto wax paper-lined baking sheet and chill until firm.
As far as dinners go, I'm doing some soup and a good ol' spaghetti night, but I also went with our all-time favorite salmon recipe on Sunday night. We try to eat salmon fairly often because of the health benefits, and this is by far the best way I've found to make it!
Spicy Southwestern Salmon
2 T. extra virgin olive oil
2 T. firmly packed brown sugar
2 tsp. paprika
1/4 tsp. salt
1/4 tsp. chili powder
1/4 tsp. cumin
1 lb. fresh salmon filets, skin removed
Place salmon filets on broiler tray. Brush with olive oil. Combine brown sugar and spices and sprinkle over salmon. Broil for 2-3 minutes, or until brown sugar mixture begins to melt. Reduce oven temperature to 400 and bake for 10-12 minutes more, or until fish flakes easily with a fork.