Pepper-Crusted Salmon with Orange & Rosemary A.1. Glaze (magazine ad for A.1. Sauce)

4 salmon fillets, 6-8 ounces each
1/2 c A.1. Original Sauce
1/4 red onion, finely chopped
2 tsp grated orange zest
2 tsp finely chopped rosemary
2 TB light brown sugar
2 TB olive oil
2 tsp black pepper

Dry salmon with paper towels. Transfer to a baking sheet (with sides).

Mix A.1. Sauce, onion, orange zest, rosemary, sugar, and oil. Set aside 1/4 cup. Coat salmon with remaining mixture. Sprinkle each fillet with 1/2 tsp pepper. Let stand 30 minutes.

Heat grill to medium-high heat. If desired, place salmon on wooden planks designed for grilling, or place skin-side-down directly onto the grill. Cook until done, 10-12 minutes, depending on the thickness of salmon. In last 3 minutes, brush with reserved marinade to glaze.

Baked Apple Pie Cheesecake (magazine ad for Philadelphia Cream Cheese)

       3  Granny Smith apples (about 1 lb.) peeled, sliced
1-1/4   cups sugar, divided
1-1/2   tsp. ground cinnamon, divided
1-1/4   cups graham cracker crumbs
   1/4   cup old-fashioned or quick-cooking oats
       2   Tbsp. melted butter
      4    pkg (8 oz. each) cream cheese, softened
      1    tsp. vanilla
      4    eggs

Cook apples, 1/4 cup sugar, and 1/2 tsp. cinnamon in a saucepan over medium heat 6 mins. or until apples are tender, stirring frequently. Cool

Heat oven to 325 degrees F. Combine graham cracker crumbs, oats, butter, remaining cinnamon, and 2 Tbsp. of the remaining sugar; press onto bottom of a 9-inch springform pan.

Beat cream cheese, vanilla, and remaining sugar in medium bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each addition just until blended.

Spread half the apples over the crust to within 1/2 inch of edge., cover with cream cheese mixture. Refrigerate remaining apples until ready to use.

Bake cheesecake 1 hour to 1 hour 10 minutes or until center is almost set (it will finish setting up as it cools). Run a knife around rim of pan to loosen cake; cool before removing from the rim. Refrigerate cheesecake 4 hours.

Drain remaining apples just before serving cheesecake. Arrange apples on top of cheesecake with a rose surrounded by apple slice petals.

Healthy 5-ingredient Granola Bars by Minimalist Baker

1 c heaping dates, chopped
1/4 c maple syrup or honey
1/4 c peanut butter
1 c roasted, unsalted almonds, chopped
1-1/2 c rolled oats

Toast almonds at 350 form 10-15 minutes. Place oats, almonds, dates in a large bowl. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oats mixture. Transfer to an 8 X 8 lined pan ( to make it easier to lift out of the pan). Press down to compact. Cover with parchment paper or plastic wrap and chill 15-20 minutes. Remove and chop into 10 even bars. Store in an airtight container or freeze.

Apple Pie Granola Bars from DailyBurn.com

2 c rolled oats
1/2 c unsweetened coconut
1/2 c pecan, chopped
1/3 c dates
1/4 c coconut oil
1 tsp vanilla
1/3 c honey
1 TB cinnamon
1/2 tsp nutmeg
1 c dried apples, chopped

Preheat oven to 350. Blender oats 5 - 10 seconds and spread on a cookie sheet with coconuts and pecans. Toast 10 mins. (5 mins), stirring occasionally. Chop dates in a blender and blend until it is a paste. In a sauce over medium heat, combine coconut oil, honey, and vanilla. Stir in the paste. In a bowl combine all ingredients. Press firmly in a lined baking tray. Cover with plastic wrap and chill for 2 hours. Cut into 20 bars and store in an airtight container at room temperature.

Homemade Granola Bars from Genius Kitchen

2 1/2 cups rolled oats
1/2 c wheat germ
1/4 c flax seed
1/4 c sesame seeds
1 c almonds
1/2 c coconut
1 tsp sea salt or kosher salt
1 tsp cinnamon
2 tsp vanilla
1/2 c honey
4 TB butter
1/4 c brown sugar
1 c dried fruit (dates)

Preheat oven to 325. Line rimmed baking sheet with parchment or foil. Combine 1st 5 ingredients and spread out in the lined pan. Toast 10-15 minutes (or 5-10 minutes) until golden brown, stirring occasionally. In a large bowl, combine coconut, salt, cinnamon, and dried fruit. In a large microwave-safe measuring cup, place vanilla, honey, butter, and brown sugar. Microwave 2 minutes until brown sugar is dissolved. Mix toasted mixture with coconut mixture, then add microwave mixture. Line a 9 X 13 pan with waxed paper, Spread mixture using the back of the spoon to flatten and press together. Place another sheet of waxed paper on top and compress mixture again to compact granola.

Refrigerate and cool 2 hours. Press knife down to cut - DO NOT SAW. Wrap pieces in waxed paper and store in the refrogerator or freezer.

Hotdog Buns per the bread kitchen.com

450 g bread flour
50 g sugar
2 eggs
1 tsp salt
2 tsp yeast
25 g cooking oil or melted butter
200 ml water

Place water, oil, sugar, salt, and 1 egg slightly beaten with 1additional egg yolk ( save egg white for egg wash just before baking) in bread machine. Add flour, then yeast. Use dough setting on bread machine. When bread machine is done, place dough on a floured counter and shape into a nice flattened circle. Watch video on YouTube to see how to finish the rolls. Divide dough evenly into 8 smaller balls. Elongate a ball of dough and roll out with a rolling pin until it is the length of a hotdog roll and the width of about 5 inches. Fold dough into thirds "hotdog" style, tuck under ends, and place of lightly greased baking sheet. Repeat with other balls of dough to create two rows of 4 rolls on the sheet. Cover with waxed paper and let rise about 1 hour until rolls touch. Beat eggs white with a small amount of water to create an egg wash. Brush egg wash on the tops of the hotdog buns. Bake at 375 for about 15 minutes or until golden brown.

Shrimp Bowls with Scallion Vinaigrette from Woman's Day September 2017

1-1/2 cups rice
1 lb broccoli, cut into small florets (1/2 broccoli and 1/2 cauliflower works well)
2 Tbsp olive oil
    Kosher salt and pepper
20 large peeled and deveined shrimp, tails removed
1 Tbsp rice vinegar
1 tsp ground ginger (1Tbsp fresh grated)
8 oz plum tomatoes, cut into small (1/4 inch) pieces
2 scallions, thinly sliced
1 avocado, peeled and cut into small pieces

Heat oven to 425 degrees F. Cook rice according to package directions.

On a rimmed baking sheet, toss broccoli (broccoli/cauliflower mixture) with 1 Tbsp oil and 1/4 tsp each salt and pepper. Spread over a foil-lined rimmed baking sheet. Roast 15 minutes. Season shrimp with a pinch of salt and pepper, toss with the broccoli, and roast until opaque throughout, 6 to 8 minutes.

In a medium bowl, whisk together vinegar, ginger, and remaining oil. Toss in the tomatoes, scallions, and avocado.

Divide rice among large individual serving bowls (or plates), then top with broccoli/shrimp mixture. Add tomato vinaigrette over the top and serve.

Serves 4. prep time: 30 minutes