Grilled Salmon with Brown Sugar Marinade

A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets.

Ingredients

• 1 1/2 pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

Directions

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Slow Cooker Pork Loin with Apple Butter

Serve with mashed potatoes and Brussels sprouts. Super easy Sunday meal. Thicken the sauce with cornstarch, if desired.  We suggest some Bob's Market apple butter as the perfect ingredient!

Ingredients

• 1 (2 1/2 pound) boneless pork loin roast
• 1/2 teaspoon dried thyme
• 1/2 onion, minced
• 1 clove garlic, minced
• 1/2 cup apple butter
• 1 (14.5 ounce) can chicken broth
• 2 sprigs fresh rosemary

Directions

1. Place pork roast in a slow cooker; sprinkle thyme over the top. Cover roast with onion and garlic; spread apple butter over the top. Pour chicken broth into the bottom of the slow cooker and place rosemary sprigs in broth.
2. Cook on Low for 6 to 8 hours.

Slow Cooker French Onion Soup

Ingredients

• 6 tablespoons butter
• 4 large yellow onions, sliced and separated into rings
• 1 tablespoon white sugar
• 2 cloves garlic, minced
• 1/2 cup cooking sherry
• 7 cups reduced-sodium beef broth
• 1 teaspoon sea salt, or to taste
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 8 slices of French bread
• 1/2 cup shredded Gruyere cheese
• 1/3 cup shredded Emmental cheese
• 1/4 cup freshly shredded Parmesan cheese
• 2 tablespoons shredded mozzarella cheese

Directions

1. Heat butter in a large, heavy pot over medium-high heat; cook and stir onions until they become translucent, about 10 minutes. Sprinkle onions with sugar; reduce heat to medium. Cook, stirring constantly, until onions are soft and browned, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute.
2. Stir sherry into onion mixture and scrape bottom of pot to dissolve small bits of browned food from the pot. Transfer onions into a slow cooker and pour in beef broth. Season to taste with sea salt; stir in thyme and bay leaf. Cover cooker, set on High, and cook 4 to 6 hours. If desired, set on Low and cook 8 to 10 hours.
3. About 10 minutes before serving, set oven rack about 8 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet.
4. Broil bread slices until toasted, 1 to 2 minutes per side.
5. Combine Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl, tossing lightly. Fill oven-safe soup crocks 3/4 full of onion soup and float a bread slice in each bowl. Top with about 2 tablespoons of cheese mixture per serving.
6. Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.

Easy Oreo Truffles

These truffles are delicious and very easy. You can't go wrong with OREO, cream cheese and chocolate!

Ingredients

• 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
• 1 (8 ounce) package Cream Cheese, softened
• 2 (8 ounce) packages Semi-Sweet Baking Chocolate, melted

Directions

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Gingerbread Coffee Mix

Ingredients

• 1/2 cup molasses
• 1/4 cup brown sugar
• 1/2 teaspoon baking soda
• 1 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• hot brewed coffee
• half-and-half cream (to taste)
• ground cloves (garnish)
• sweetened whipped cream (topping)

Directions

1. In a small bowl, mix together the molasses, brown sugar, baking soda, ginger and cinnamon until well blended. Cover and refrigerate for at least 10 minutes.
2. Add about a 1/4 cup of coffee to each cup, then stir in about a tablespoon of the spice mixture until dissolved. Fill cup to within an inch of the top with coffee. Stir in half and half to taste, then garnish with whipped cream and a light dusting of cloves.

Pumpkin Spice

A staple spice of many fall favorites, this fragrant blend is incredibly easy (and economical) to make at home.

To start, you’ll need all of three minutes and the following ingredients: 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves. Mix the spices together in a small bowl and take a little whiff. (Smells like heaven, right?) Store the mixture in a clean small jar or spice container. See? So easy.