Baked Salmon

Preheat oven to 375
Place salmon skin side down in glass baking dish
Dry off salmon with paper towel (pat dry)
season and then place lemons on top if desired
Bake for 30 min

Amazing Oat Chocolate Chip Cookies

Ingredients (not adjusted for sweetness)

• 1 1/2 cups packed brown sugar
• 1 cup butter or margarine, softened 
• 1 teaspoon vanilla
• 1 egg 
• 2 cups quick-cooking oats
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips (6 oz)
• 1 cup chopped nuts, if desired

Steps

1. Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3. Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Perfect baked chicken drumsticks

Preheat oven to 425

Pat skin dry and add seasoning

Place on baking sheet with space between ever drumstick with fleshy parts on outer edges of baking sheet

Bake for 35 minutes

Let sit for 10 minutes

Serve

Chocolate Chip Almond Scones

Ingredients

• 3-1/2 cups all-purpose flour
• 2 tablespoons sugar
• 5 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup cold butter, cubed
• 4 eggs
• 1 cup heavy whipping cream
• 1-1/2 to 2 teaspoons almond extract
• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 cup slivered almonds, toasted

Directions

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.
• In a small bowl, whisk 3 eggs, cream and extract; add to crumb mixture just until moistened. Gently stir in chips and almonds. Turn onto a floured surface; knead 6-8 times.
• On a greased baking sheet, pat dough into a 10-1/2-in. circle, about 3/4 in. thick. Cut into eight wedges. Beat remaining egg; brush over dough. Slightly separate wedges.
• Bake at 425° for 10-15 minutes or until golden brown. Serve warm. Yield: 8 servings.

Slow Cooker Moroccan Eggplant

serves 3-4

1 tablespoon olive oil
1 large eggplant, cut into 1-inch pieces
1 large brown or yellow onion, thinly slices
2 medium carrots cut into 1/2 inch pieces
1 can of whole tomatoes in juices
2 cloves of garlic, minced or finely chopped
1 tablespoon ras el hanout (or other Moroccan spice blend) - I didn't have a moroccan spice blend, so I doubled the cumin and added a dash of cinnamon
1 teaspoon cumin
1/4 teaspoon hot chili pepper/cayenne pepper
Salt & pepper
cilantro to garnish


Pour the olive oil into the slow cooker. Add in the sliced onion, carrot and eggplant. Pour the tomatoes over and scatter on spices and seasonings. Give it a quick stir and turn on your slow cooker.

Cook on low for 6-8 hours or on high for 3-4. Serve with fresh chopped cilantro or parsley.