salmon....

INGREDIENTS:

2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon

DIRECTIONS:

In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.

Preheat oven to 375 degrees F (190 degrees C).

Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Harvest Muffins....

Man these are good! Tasty and low in fat and Calories! (if you do weight watchers, each muffin is only one point!)

Ingredients:
1 spice cake mix
1 15 ounce can pumpkin
2 apples cored and chopped into bite sized pieces

Heat oven to 350 degrees. Mix all the ingredients and bake for 20 minutes. EASY! Enjoy!

French Toast Bread Pudding with Warm Peaches

I just made this for the second time this morning and it was even better than I remembered. Even my boys liked it (minus the topping). I just had to share!!!

prep time: 20 minutes

chill time: overnight

bake time: 45 minutes

1 TB butter, softened

1 loaf (about 1 pound) cinnamon-swirl bread, challah, or brioche bread

6 large eggs

1/2 cup sugar

2 1/2 cups milk

1 1/2 tsp. vanilla

Peaches:

4 TB butter

1/2 cup packed brown sugar

2 ripe peaches, sliced (you are definitely going to want to at least double the peaches, but nothing else)

1/2 tsp. cinnamon

The night before serving, smear the 1 TB butter over the bottom and sides of a 13x9x2-inch baking dish or other 2 quart baking dish. Tear the bread into small pieces and scatter in the dish. In a bowl, whisk the eggs, sugar, milk, and vanilla. Pour over the bread. Tamp down the bread with a spatula to submerge each piece of bread in the egg. Cover with foil, gently pressing down so the foil is right on the surface of the mixture. Refrigerate overnight.

The next morning, remove the dish and slide it into a cold oven with the foil on (otherwise, the dish will crack). Turn the oven on to 375. After 25 minutes, gently pull off and discard the foil. Continue to bake until mixture is puffed and golden brown, about 20 more minutes. At this point, prepare the peaches by melting the 4 TB butter in a wide nonstick pan then stirring in the brown sugar. When mixture is bubbly, add peaches and cinnamon and cook, stirring, until peaches start to look glazed, about 3 minutes. Turn off heat and set aside (mixture will be really hot.)

When bread pudding is cooked, let it cool for a few minutes on a rack, then spoon onto plates and top with warm peaches.

Enjoy!

Alfredo Sauce....

My sister in Law Nicole had this recipe posted on her blog, I'm not much for shrimp in a pasta but I decided to make just the sauce. I Loved this sauce. I have tried making a few alfredo sauces and they are always way to heavy for me. I have made this a few times now and even my non-alfredo loving husband enjoys this! Thanks for the recipe, Nicole!!

Alfredo Sauce:
1 cup butter
3/4 pint heavy cream
salt and pepper to taste
1 dash garlic salt
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese

Directions:
In a large pan put heavy whipping cream in and then add your butter and let your butter melt into the cream. Do this over low heat. Then add salt, pepper and garlic salt.
Stir in your cheeses over medium heat. Let the sauce thicken.