Poinsettia Drive

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Creamy Parmesan Mushroom Chicken With Bacon - My Recipe Treasures

DIY POM POM ICE CREAM CUPS- White House Crafts

Line a large baking dish with a large piece of aluminum foil.

In a small saucepan, heat butter over medium-high heat until melted. Stir in the garlic and cook for 1-2 minutes until fragrant. (You want the garlic to be partly- but not fully-cooked.) Remove from heat and stir in the white wine and lemon juice.

Using a pastry brush, brush a tablespoons of the butter mixture on the foil until it is evenly covered. Lay the salmon out on the foil. Then pour the remainder of the butter-garlic mixture on top of the salmon and brush it around until it evenly covers the salmon. Season the salmon evenly with a few generous pinches of salt and pepper.

Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. (If your sheet of foil is not large enough, just place a second sheet of foil on top and fold the edges so that it forms a sealed packet.

To Cook In The Oven: Bake for 14-15 minutes, or until the salmon is almost completely cooked through. (Cooking times will vary on the thickness of your salmon, so I recommend checking it a few minutes early if you have a thinner cut of salmon.) Remove the salmon from the oven and carefully open and pull back the aluminum foil so that the top of the fish is completely exposed. (Be careful, lots of hot steam will be released!) Change the oven setting to broil, then return the fish to the oven and broil for 3-4 minutes, or until the top of the salmon and the garlic are slightly golden and the fish is cooked through. (Keep a close eye on the salmon while broiling, though, to be sure that the garlic does not burn.)

To Cook On The Grill: Carefully transfer the packet of salmon to the grill, and grill for 12-14 minutes, or until the salmon is almost completely cooked through. (Cooking times will vary on the thickness of your salmon, so I recommend checking it a few minutes early if you have a thinner cut of salmon.) Carefully open and pull back the aluminum foil so that the top of the fish is completely exposed. (Be careful, lots of hot steam will be released!) Continue cooking for 3-4 minutes, or until the top of the salmon and the garlic are slightly golden and the fish is cooked through.

Remove salmon from the oven or grill. Sprinkle the top of the salmon evenly with parsley and green onions, and serve immediately.

*Feel free to also sub in whatever other fresh herbs you have on hand, or use a mix! Use parsley as a base, and then mixing in some chopped fresh rosemary and thyme. OR, stirring in 1 teaspoon of Italian seasoning into the butter mixture, and brushing that all over the salmon.

Southern Living Gimme Some Oven

Fall Addition For Your Home

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S’mores Chocolate Pudding Pie -Kelly Lynn's Sweets & Treats

PEANUT BUTTER CHOCOLATE CHIP BARS - Walking on Sunshine

1 1/2 cups minute rice (spread into a greased baking dish)

3 lbs chicken (white and/or dark meat)

1 package dry Lipton Onion soup mix

1 can cream of mushroom soup

1 can cream of celery soup

1 1/2 cups water

Combine and pour over chicken and rice. Cover pan. Bake 2 hours at 350 degrees, remove cover and brown.

*Toss in broccoli or serve on the side.

Photo by Kraft

Dash of Dazzle
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2 ripe bananas, mashed

2 eggs or egg substitute

1 1/2 cups sugar

1 cup chopped walnuts

1/4 cup vegetable oil

1/2 teaspoon salt

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon vanilla

1 3/4 cups flour

Preheat oven to 325. Spray 9x15" loaf pan with cooking spray. Combine all ingredients and mix well. Transfer to prepared pan. Bake until top is golden brown and splits slightly, about 1 hour and 15 minutes. Serve warm.