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Maple Glazed Salmon


 1 to 1  1/2 lbs. fresh salmon filet                     1/2 cup soy sauce 

3 Tbsp. pure maple syrup                                2 Tbsp. fresh grated or minced ginger root

1 tsp. ground ginger                                          1/2 cup candied pecans 



1. Preheat the oven to 450°F. 

2. Mix the soy sauce, maple syrup, fresh ginger, and ground ginger. Pour glaze into a shallow dish. Marinate the salmon, skin side up, in the glaze for 5  minutes.

3. Transfer fish to an oven-proof skillet. Sear over medium-high heat for 2-3 minutes on each side.

4. Pour glaze over the fish. Place pan in the oven. Bake for 8 minutes or until the fish flakes easily. Top with candied pecans and serve. 

Brown Sugar Candied Bacon


1 pound Applewood-smoked bacon slices or thick cut bacon slices

1/3 cup (packed) golden brown sugar

1/2 cup unsalted butter, melted



  • Position 1 rack in top third of oven and 

  • preheat to 400°F.  

  • Line a large rimmed baking sheet with foil. Place a large rack on top of the lined baking sheet. 

  • Arrange the bacon slices in single layer on the rack.

  • Whisk together the brown sugar and melted butter. Brush each bacon slice with the brown sugar mixture.

  • Bake until the bacon is crisp and glazed, 15 to 18 minutes. Cool 5 minutes and serve. 

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Peach & Cinnamon Lemonade


6 cups of water 

1 cup of sugar or sweetener 

3 lemons, juiced (about 1/3 cup lemon juice) 

1 can of peach daiquiri mix OR peach puree

1 cup frozen lemonade concentrate, thawed 

2 cinnamon sticks

4 cups of ice  

thinly sliced peaches, fresh mint 

liquor (whiskey, dark rum,  or vodka (optional) 



  • In a large pitcher, combine 6 cups of water with the sugar, lemon juice, peach daiquiri mix or puree, and lemonade concentrate. Add the cinnamon sticks. 

  • Refrigerate for at least 30 minutes. Leave the cinnamon sticks in until they infuse the lemonade with the amount of flavor you want, about 30 minutes or longer. Remove the cinnamon sticks. 

  • Add 4 cups of ice; use crushed ice in summer for a more refreshing drink, and cubed ice in winter to make a cocktail. 

  • Pour mixture into glasses over ice. Garnish with thinly sliced peaches, fresh mint and liquor of your choice—you can use any brown liquor or vodka, and you’ll be sure to have your guests dancing before the end of the evening. 

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Sweet Potato French Toast


4 eggs

3/4 cup milk

3/4 cup sweet potato puree

1/2 cup sweetened condensed milk

2 Tbsp. confectioners’ (powdered) sugar

1 tsp. vanilla extract

1 Tbsp. ground cinnamon 

Salted butter for griddle and serving

10 slices Texas toast (or other white bread such 

as Challah or French bread)

Warm maple syrup



  • Preheat an electric griddle to 350°F (a non-stick skillet set over medium heat also works fine). 

  •  In a mixing bowl, beat the eggs lightly. Add the milk, sweet potato puree, sweetened condensed milk, sugar, vanilla, and cinnamon. Whisk until well combined. Pour into a shallow dish large enough to accommodate the bread slices. 

  •  Butter the griddle or skillet. Dip a slice of bread into the egg mixture, allowing a few seconds for it to absorb mixture. I also squeeze the bread gently to soak the mixture to the center. Flip the bread slice and coat the opposite side. 

  •  Transfer the soaked bread to the griddle and cook until golden brown on the bottom. Remove the bread. Butter the griddle once more, flip the French toast to the opposite side and cook until golden brown. 



16 ounces elbow pasta, uncooked         6-8 ounces VELVEETA ® Original 

4 cups milk, divided                                 2 eggs, lightly beaten

1 tsp. kosher salt (or to taste)                 1 tsp. seasoning salt

1 tsp. black pepper                                    1/2 cup heavy cream


2 cups (about 8 ounces) mild cheddar cheese, shredded

1 cup (about 4 ounces) Italian cheese, shredded

11/4 cups (about 5 ounces) sharp Cheddar cheese, shredded (substitute other cheeses as desired) 

8 Tbsp. (1/2 cup)margarine or butter, cubed 

fresh parsley (optional)  


Mac and Cheese


  • Preheat the oven to 350°F. 

  • Cook the pasta according to package directions to al dente; don’t overcook. 

  • While the pasta is cooking, make the cheesy sauce. In a sauce pot or in a microwave-safe bowl, melt together the VELVEETA and 1 cup of milk over low heat and whisk until smooth. Set aside. 

  • Drain pasta, rinse in hot water.  Transfer pasta in a large bowl and add the salt, pepper, seasoning salt, and margarine or butter. The butter or margarine should melt from the heat of the pasta to coat the pasta -- allow it to melt completely before the next step. Taste the pasta; if it doesn’t taste salty now, there won’t be enough salt in the finished dish. 

  • Add the heavy cream, 2 cups of the milk, and all of the cheeses. Combine thoroughly. If you could eat the pasta at this point without cooking further, you’re on the right track. 

  • Add the cheesy sauce, followed by the eggs. The key to a creamy mac is how you add the eggs – pour the eggs even throughout the pasta mixture and whisk side to side to form a custard in the pan. Choose a method to finish cooking the macaroni and cheese—either stove top, slow cooker, or baked, and enjoy. 

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