1 can salmon (or about the equivalent of frozen or fresh) 2 eggs 1/2 c. onion, chopped 1/2 c. bread or saltine cracker crumbs Salt and pepper Directions: Drain salmon and remove any bones. Mix all ingredients together in a medium-sized bowl. Form salmon mixture into patties and fry in a hot skillet with a little vegetable oil. Brown on both sides, about 5-6 minutes each side. ENJOY!
2 1/8 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips (use your preference of semisweet, bittersweet, milk, white, peanut butter…the options are endless!)
Preheat the oven to 325. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.
Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not over mix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.
Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. (It took about 30 minutes in my oven) Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.
* Place couscous and spinach in bowl. Heat 1/3 cup of the apple concentrate and 2/3 cup water to boiling over high heat in large nonstick skillet. Pour apple liquid into couscous. Stir and cover tightly with foil; set aside.
* Sprinkle chicken with salt and pepper. Over medium-high heat, cook chicken 7 minutes per side or until cooked through. Fluff couscous with fork. Place chicken on top; cover.
* Whisk together remaining 2/3 cup apple concentrate, honey and mustard. Add apple concentrate mixture to skillet; cook 3 minutes over high heat. Drizzle chicken and couscous with sauce; serve with additional sauce on the side.