Today I’m preparing easy Maple Glazed Salmon, along with Hasselback style potatoes and green beans that I make in minutes, right in my microwave. This is a great weeknight meal. Let’s get started! PRINT RECIPES Maple Glazed Salmon: https://tinyurl.com/2qdu4dpj Vegan Hasselback Potatoes: https://tinyurl.com/2g8vfg48 10 minute Green Beans https://tinyurl.com/2r242jdv To browse all of my recipes, please visit my website CHRISTINA’S FAVORITE KITCHEN GADGETS The products listed here are personal favorites of the chef and Thyme Saver Kitchen is part of the Amazon affiliate program. They are meant to be a resource for cooks that are unfamiliar with them. Links to my favorite products: https://www.thyme-saver.com/favirite-poducts #thymesaverkitchen #food #foodie #instafood #foodstagram #yummy #foodlover #delicious #homemade #healthyfood #foodies #tasty #cooking #dinner #healthy #yum #comfortfood #beginnercook #beginercocktail #salmondinner #Maplesalmon #potatoes #hasselback #greenbeans weekdaymeals #easymeals 00:00 Introduction 00:52 hasselback potatoes 03:56 maple Glazed Salmon 06:14 10 minute green beans

Today I’ll show you how to host a successful cookie exchange. For my cookie exchange I’m making Scotcheroos. These chewy chocolate-butterscotch bars are a delicious treat anytime of year. For Chrtistmas I make them festive by drizzling white chocolate over the top. Originally, found on the back of Rice Crispy cereal boxes in the 1960’s they are a family favorite of mine. Print Recipe: https://tinyurl.com/yhaubmr6 To browse all of my recipes, please visit my website: https://www.thyme-saver.com/recipes-3 CHRISTINA’S FAVORITE KITCHEN GADGETS The products listed here are personal favorites of the chef and Thyme Saver Kitchen is part of the Amazon affiliate program. They are meant to be a resource for cooks that are unfamiliar with them. Wusthof 8 inch Cook's Knife Product Link: https://amzn.to/3QhSIp5 Baking Parchment Sheets Product Link: https://amzn.to/3olMrMW INGREDIENTS - 1 cup light corn syrup - 1 cup granulated sugar - 1 cup creamy peanut butter -5 cups Rice Krispies Topping - 1 cup butterscotch chips - 1 cup milk chocolate chips White Chocolate Drizzle - ¼ white chocolate chips PREPARATION 1. Measure out 5 cups of Rice krispies and place them in a large bowl. Set aside. 2. Spray a 13x9 inch baking pan with cooking spray and place a parchment sheet on the bottom of the pan. Set aside. 3. In a medium saucepan over low to medium low heat add karo syrup, and add granulated sugar, stir until the sugar is dissolved and no longer grainy. 4. Once the mixture is hot… almost boiling, but not actually boiling stir in the peanut butter. Stir until well combined. 5. Pour the hot mixture over the rice krispies. Mix until combined. 6. Tip: Work quickly because the mixture will set fast. 7. Transfer the rice krispies to the baking pan and spread into an even layer using a spatula. Topping 1. In a stainless steel bowl, melt over hot (not boiling) water; 1 cup of semi sweet chocolate chips and 1 cup of butterscotch chips. Once melted and stirred together, pour the melted mixture over the Scotcheroos. 2. Using a rubber spatula, spread the chocolate until it covers the entire surface of the Scotcheroos. White Chocolate Drizzle 3. Microwave white chocolate for 1 minute in a microwave, but in 15 minute intervals. Stir after each interval until it is fully melted. 4. Using a fork drizzle the melted chocolate over the Scotcheroos. Add sprinkles if desired. Once finished, refrigerate for an additional 10 minutes or until all the chocolate is firm. 5. Let sit in the refrigerator for 10 minutes or until set, and then cut into squares. 6. How to cut squares: With the wide batch facing you horizontally, cut the entire batch in half, then cut each half into thirds. Turn the pan so you are facing the short end and cut in half and then in thirds. You will end up with 36 pieces, which equals 3 dozen bars. 7. Store in an airtight container for 5-7 days. Soundtrack Music Artist: Adolph Gluck https://freemusicarchive.org/search?adv=1&quicksearch=christmas%20piano&& Track: Weihnachten am Klavier (Christmas Medly for Piano) #thymesaverkitchen #food #foodie #instafood #foodstagram #yummy #foodlover #delicious #homemade #healthyfood #foodies #tasty #cooking #dinner #healthy #yum #comfortfood #beginnercook #scotcheroos #chocolat treat #ricecrispy #ricecrispybars #butterscotch #easdesert #Christmas #Christmascoockie #CookieExchange 00:00 Introduction 00:19 welcome 00:59 host a cookie exchange 03:11 how to make scotcheroos 05:51 make topping 06:32 white chocolate drizzle 08:17 cut and serve

These personal sized loaves are a sweet and savory delight. With a perfect mixture of ground pork, ground ham and topped with a sweet glaze. Our family serves them for Christmas Eve dinner every year. It is so delicious! Print Recipe: https://tinyurl.com/38dskfc8 To browse all of my recipes, please visit my website: https://www.thyme-saver.com/recipes-3 CHRISTINA’S FAVORITE KITCHEN GADGETS The products listed here are personal favorites of the chef and Thyme Saver Kitchen is part of the Amazon affiliate program. They are meant to be a resource for cooks that are unfamiliar with them. INGREDIENTS Loaves - 1 lb ground pork - 1 lb ground ham - 2 cups Panko bread crumbs - 1 cup milk - 2 eggs - Salt & pepper to taste Brown Sugar Glaze - ¾ cup brown sugar - ¼ vinegar - ¼ cup water - ½ teaspoon dry mustard PREPARATION 1. oven to 350º F 2. Mix all ingredients well and mold into individual mini loaves (⅓ to ½ cup measure each) 3. Place loaves on parchment covered baking sheet 4. Bake covered with foil, 30 minutes in 350º F oven 5. Uncover and baste with brown sugar glaze, bake uncovered for an additional 20 - 30 minutes or until Internal temp reaches 165º F SOUNDTRACK MUSIC Artist: Scott Holmes Music Track: Living Life https://freemusicarchive.org/music/Scott_Holmes/ #thymesaverkitchen #food #foodie #instafood #foodstagram #yummy #foodlover #delicious #homemade #healthyfood #foodies #tasty #cooking #dinner #healthy #yum #comfortfood 00:00 Introduction 00:41 recipe 01:04 prepare loaves 02:43 prepare glaze

Are you stuck with scraps of leftover Thanksgiving turkey? Well don't throw them away! Instead make this delicious Turkey Dumpling soup. It’s the ultimate comfort food. Perfect for a lazy day of watching football. Print Recipe: https://tinyurl.com/8mzrynu9 To browse all of my recipes, please visit my website: https://www.thyme-saver.com/recipes-3 CHRISTINA’S FAVORITE KITCHEN GADGETS The products listed here are personal favorites of the chef and Thyme Saver Kitchen is part of the Amazon affiliate program. They are meant to be a resource for cooks that are unfamiliar with them. All-Clad 7 qt Stock Pot Product Link: https://amzn.to/3O9Sr66 Wusthof 8 inch Cook's Knife Product Link: https://amzn.to/3QhSIp5 Ingredients Soup - 3 Tbsp butter - 2 garlic cloves - 2 large carrots diced - 2 celery stalks diced - 2 Tbsp all purpose flour - 4 cups chicken stock - ½ tsp ground sage - 1 tsp dried thyme - ½ tsp salt - ¼ tsp pepper - 2 bay leaves - 2 cups cooked turkey cubed - 1 cup frozen corn - 8 oz heavy cream Ingredients Dumplings - 1 cup all purpose flour - 2 tsp baking powder - 1 tsp sugar - ½ tsp salt - 1 Tbsp butter - ½ cup skim milk PREPARATION 1. Melt the butter over medium heat in a large stock pot. 2. Add the carrots, celery, and garlic and cook until translucent, about 4 minutes. Add garlic and cook for about 1 minute or until fragrant. 3. Whisk in the flour until fully combined. Very slowly add the chicken stock. Begin by adding only about a tablespoon at a time, only adding more stock once the stock you just added is combined. Towards the end you will be able to add it a little more quickly. This should take about two minutes. 4. Add the sage, thyme, salt, bay leaves, and pepper and bring to a simmer. Allow to simmer for five minutes. seasoning. Turn off the heat and add the grated cheese. Stir well and serve in a large bowl. 5. Gently stir in the cooked turkey, frozen corn, and heavy cream, stirring to combine and cooking about one minute more until combined. 6. While the soup is cooking, whisk together 1 cup of flour, 2 tsp of baking powder, 1 tsp of sugar, and 1/2 tsp salt. Cut in 1 TBSP cold butter. Gently mix in 1/2 cup skim milk until just combined and there are no more streaks of flour. Gently drop about a tablespoon of the dough at a time into the soup. Boil until just cooked through over medium heat. About four minutes uncovered. 7. Finally, remove bay leaves and serve. Soundtrack Music Artist: Scott Holmes Music https://freemusicarchive.org/music/Scott_Holmes Motivational Hopeful Journey #thymesaverkitchen #food #foodie #yummy #foodlover #delicious #homemade #healthyfood #foodies #tasty #cooking #dinner #healthy #yum #comfortfood #beginnercook #thanksgiving #comfortfood #turkeysoup #turkeydunplingsoup #leftovermagic 00:00 Introduction 00:20 welcome 00:44 recipe 00:59 make soup 03:20 make dumpling dough 04:32 make dumplings 05:24 ready for the table

Sometimes, roasting a whole turkey is just too much of an undertaking. A rolled turkey breast, or as the French call it, a Roulade, is surprisingly easy, super flavorful, and much easier to carve. Perfect served with a side of my rosemary garlic-infused mashed potatoes and my skillet sautéed green beans. Check below for a link to those recipes. Rosemary Garlic-Infused Mashed Potatoes:https://youtu.be/jhkZ3kbjE_U Skillet Sautéed Green Beans:https://youtu.be/1h2VUFqBQT0 Pumpkin Squares:https://youtu.be/j6fTBCGqFo0 Print Recipe: https://tinyurl.com/2br3jpmy To browse all of my recipes, please visit my website: https://www.thyme-saver.com/recipes-3 CHRISTINA’S FAVORITE KITCHEN GADGETS The products listed here are personal favorites of the chef and Thyme Saver Kitchen is part of the Amazon affiliate program. They are meant to be a resource for cooks that are unfamiliar with them. Digital Thermometer Product Link: https://amzn.to/3Ow3mXI Cook's Knife Product Link: https://amzn.to/3QhSIp5 Meat Claws Product Link: https://amzn.to/3TLSrfg Cuisinart Mini Food Processor Product Link: https://amzn.to/3OkynPT INGREDIENTS - boneless turkey breast (3 to 4 lbs) - 4-6 green onions, sliced - 1 bunch fresh parsley - ⅓ cup olive oil - 2-4 cloves garlic - 12 oz. thick-cut bacon - ½ cup packed dark brown sugar - ¼ cup balsamic vinegar - ¼ cup maple syrup Preparation: 1. Preheat the oven to 375° F. Place turkey breast, smooth side down, on a cutting board. On the breast cut along the right side of the tenderloin to separate from the breast without cutting the tenderloin off; fold the tenderloin back. Cover the meat with plastic wrap. With a flat side of a meat mallet or heavy rolling pin, pound turkey until about 1 inch thick all over. Discard the plastic. 2. Sprinkle the surface of the turkey with salt and pepper to taste. In the food processor, pulse green onions, garlic cloves, parsley, and oil and until finely chopped. Spread the herb mixture in an even layer on the breast. Starting with the short side, roll the breast tightly. Place the seam side down. Drape bacon over turkey roll, overlapping slices slightly. Tuck ends of bacon under turkey roll. Using 16 inch pieces of kitchen string, tie turkey tightly at each back strip. (Turkey may be wrapped tightly in plastic and refrigerated overnight.) Transfer to a rack fitted with a roasting pan. Add 4 cups of water to the bottom of the pan. Roast 30 min. 3. Meanwhile, whisk together sugar, syrup and vinegar. Brush over the turkey after it has roasted for 30 min. Roast another 10-20 min. Or until the turkey is cooked (internal temperature reaches 160 degrees fahrenheit), basting with sugar mixture every 10 min. Loosely cover with foil; let rest for 20 min. Cut and discard strings before slicing and serving. Soundtrack Music Artist: Scott Holmes https://freemusicarchive.org/music/Scott_Holmes/inspiring-background-music Track: Never Miss a Moment, Storybook and Living Life #thymesaverkitchen #food #foodie #yummy #foodlover #delicious #homemade #foodies #tasty #cooking #dinner #yum #turkey #easyturkey #turkeyroll #turkeyloaf #thanksgiving #easythanksgiving 00:00 Introduction 00:21 welcome 00:33 making turkey 01:26 butterfly turkey 01:47 flatten turkey 02:04 herb filling 04:00 drape bacon 04:35 tie turkey 05:50 roast turkey 06:30 glaze turkey 07:41 final glaze and plating

Today I’m making skillet cornbread. This simple recipe makes buttery, perfect cornbread - every time. Ideal for Thanksgiving or paired with warm chili on a cold winter day. I serve it right in the skillet, from the oven to the table, for a casual presentation. Plus the cast iron pan helps keep it warm too. Print Recipe: https://tinyurl.com/5n796pp8 To browse all of my recipes, please visit my website: https://www.thyme-saver.com/recipes-3 CHRISTINA’S FAVORITE KITCHEN GADGETS The products listed here are personal favorites of the chef and Thyme Saver Kitchen is part of the Amazon affiliate program. They are meant to be a resource for cooks that are unfamiliar with them. Cast Iron Skillet Product Link: https://amzn.to/3hOc4Gp Wusthof Bread Knife Product Link: https://amzn.to/3TFGzLC INGREDIENTS - 1 ¼ cups coarsely ground cornmeal - ¾ cup all-purpose flour - ¼ cup granulated sugar - 1 teaspoon kosher salt - 2 teaspoons baking powder - ½ teaspoon baking soda - ⅓ cup whole milk - 1 cup buttermilk - 2 eggs, lightly beaten - 8 tablespoons unsalted butter, melted Preparation: 1. Preheat the oven to 425° F and place a 9-inch cast iron skillet inside to heat while you make the batter. (Can also be prepared in a round cake pan.) 2. In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. 3. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on. 4. Carefully remove the hot skillet from the oven. Reduce oven temperature to 375° F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve. Soundtrack Music Artist: Scott Holmes https://freemusicarchive.org/music/Scott_Holmes/inspiring-background-music Track: New beginnings #thymesaverkitchen #food #foodie #yummy #foodlover #delicious #homemade #foodies #tasty #cooking #dinner #yum #comfortfood #beginnercook #thanksgiving #cornbread #easycornbread 00:00 Introduction 00:24 welcome 00:40 I'm making cornbread 00:58 ingredients 01:11 prepare the skillet 01:34 mix batter 03:14 bake cornbread 03:57 cut and serve

Today I’m making a cup of Irish Coffee. A sweet, creamy, full bodied coffee drink with just enough of a boozy punch to make the upcoming holidays more festive. My friend, Ben, who lives in Belfast, Northern Ireland shared this recipe with me. Ben stressed that in Belfast, they use Bushmills Irish whiskey. I found his recipe to be quick, easy and delicious, I asked him if I could share it with all of you and he agreed. You’ll notice I used my modern tools, my Keurig and Nespresso frother, to whip it up! Print Recipe: https://tinyurl.com/5yh7dht3 To browse all of my recipes, please visit my website: https://www.thyme-saver.com/recipes-3 CHRISTINA’S FAVORITE KITCHEN GADGETS The products listed here are personal favorites of the chef and Thyme Saver Kitchen is part of the Amazon affiliate program. They are meant to be a resource for cooks that are unfamiliar with them. Nespresso Aeroccino4 Milk Frother Product Link: https://amzn.to/3BbMMcS Keurig K-Mini Coffee Maker Product Link: https://amzn.to/3fTYz7c INGREDIENTS - 6 ounces medium roast coffee, brewed to your liking - 1 teaspoon Cane sugar crystals or brown sugar - 1 to 1½ ounces Bushmills Irish Whiskey - ¼ cup heavy whipping cream PREPARATION 1. Brew 6 ounces of medium or dark roast coffee to your liking. 2. Add 1 teaspoon of the sugar to the coffee and 1 ½ oz of Bushmills Irish whiskey, stir well. 3. Measure ¼ cup of whip cream in frother, once frothy, float the lightly whipped heavy cream on top by slowly pouring it over the back of a spoon. This helps the creme lay over the top of the coffee and not sink to the bottom. 4. Sprinkle the top of the cream with additional sugar. However, do not stir, instead drink the Irish coffee through the cream. Enjoy! Soundtrack Music Artist: One Man Book https://freemusicarchive.org/genre/British_Folk/ Track: Jaded Writers #thymesaverkitchen #food #foodie #instafood #foodstagram #yummy #foodlover #delicious #homemade #healthyfood #foodies #tasty #cooking #dinner #healthy #yum #comfortfood #beginnercook #beginercocktail #easycocktail #irishcoffee #bushmillscoffee #holidaycocktail #Coffee #coffeecocktail 00:00 Introduction 00:24 Welcome 00:39 today I'm making irish coffee 01:30 brew your coffee 02:38 froth the cream

Fall has arrived and I’m inspired to make something fun for the upcoming holidays. Today I’m making my version of pumpkin flavored Whoopi pies. Wait ‘til you see how cute they are when they’re done. I’ll show you how to make them next! Print Recipe: https://tinyurl.com/4uuxhvfk CHRISTINA’S FAVORITE KITCHEN GADGETS The products listed here are personal favorites of the chef and Thyme Saver Kitchen is part of the Amazon affiliate program. They are meant to be a resource for cooks that are unfamiliar with them. KItchenaid hand mixer Product Link:https://amzn.to/3P6V6yf Cookie Scoop Product Link: https://amzn.to/3s2Rzrh Nordic Ware baking sheet Product Link: https://amzn.to/3BeR6rE Baking Parchment Sheets Product Link: https://amzn.to/3olMrMW Ingredients For the cookie - 2 cups packed brown sugar - 1 cup vegetable oil - 1 ½ cups solid pack pumpkin puree - 2 eggs - 3 cups all-purpose flour - 1 teaspoon salt - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon vanilla extract - 1 ½ tablespoons ground cinnamon - ½ tablespoon ground ginger - ½ tablespoon ground cloves For the Filling - 1 stick, plus 7 Tbsp Butter, at room temperature - 2 ¼ cups Powdered sugar - 1 tsp vanilla extract - 10 oz. marshmallow creme (aka marshmallow fluff) - orange food dye (12 drops of yellow dye + 4 drops of red dye) - 6-7 Watermelon AirHeads or Apple Laffy Taffy - 12 Tootsie Rolls PREPARATION 1. Preheat the oven to 350° F and line cookie sheets with parchment paper. 2. Using a medium size bowl combine the brown sugar, oil, pumpkin puree, and eggs. Mix well and set aside. 3. In a separate bowl combine the flour, salt, baking powder, baking soda, vanilla extract, ground cinnamon, ground ginger, and ground cloves. Mix well together and then combine with the pumpkin puree mixture. 4. Now that our dry ingredients are mixed well together, combine them with the pumpkin puree mixture. Stir until well combined. 5. Line your baking sheet with parchment paper. Using a cookie scoop, drop your dough onto your pan and bake for 12 to 14 minutes. 6.Drop dough onto parchment lined baking sheets, using a cookie scoop (or with a tablespoon and make them just smaller than golf balls). 7. Bake at 350° F for 12 to 14 minutes. Let cookies cool and make filling. 8. Filling: Using an electric mixer, cream together butter and powdered sugar on low speed until well combined. Increase mixer speed to medium and whip until light and fluffy, about 4 minutes. 9. Add vanilla and marshmallow creme, mix together until well combined. 10. Add color dye if desired – 12 drops of yellow dye, plus 4 drops of red dye will produce an orange colored filling. 11. Chill mixture for about 20 minutes to thicken up. Transfer to a piping bag fitted with a large round tip. DIY method – use a sandwich bag and cut tip with scissors) and place back in the refrigerator. 12. To make your stems, roll your Tootsie rolls in your hands until smooth and a little elongated. Pinch with fingers to give it an hour-glass shape and bend to the side to make it seem more like a stem. 13. To make the stem leaves, heat AirHeads in the microwave (5-8 seconds, be careful because it can turn to hot putty really easily). Cut off about 1/2 of the AirHeads and flatten using fingers to make the shape of a leaf and use a knife tip to make "veins” in it. NOTE: I microwave only 1/2 Air Head at a time because it cools quickly. 14. To assemble Use a finger or a wooden chopstick and make a shallow hole in the middle of the cookie, and press the stem and leaf into the hole! (Stick leaves onto stems, they are both sticky so they don’t come apart.) If you want to make the "vines" simply microwave a piece of Airheads candy and place softened candy between your hands and then gently twist and pull to make a long snake, and then with the help of a toothpick make little loop-d-loops! 15. Pipe filling onto the bottoms of half the cookies and after you have decorated the second half, cover each cookie and create your pumpkin whoopie pies. Happy Halloween! Bakers Note: Before decorating, store cookies in an airtight container set on parchment paper, in a single layer in the refrigerator for up to 3 days, or freeze for up-to 30 days. Let rest at room temperature for about 30 minutes before filling with creme and decorating. Once decorated, serve immediately.(or with a tablespoon and make them just smaller than golf balls). Bake at 350° F for 12 to 14 minutes. Let cookies cool and make filling Soundtrack Music Artist: Scott Holmes Music https://freemusicarchive.org/music/Scott_Holmes/ Tracks: Hopeful Journey, Motivational, Clear Progress and Inspiring Corporate 00:00 Introduction 00:25 welcome 00:42 whoopie pies 01:02 wet ingredients 01:34 dry ingredients 02:20 combine wet and dry ingredients 02:55 prepare dough for baking 03:12 bake cookies 03:31 cookie filling 06:25 leaves and stems

When I lived in Minneapolis I used to love picking up chicken salad from my local grocery store's deli. I was delighted to find their recipe online and now I can make that exact at home. I love to make it whenever I have leftover chicken from other recipes such as my Chicken Noodle Soup. I will leave a link to that recipe in the description box below. You can also make this recipe with Poached Chicken, see link below Chicken Noodle Soup:https://youtu.be/rEzrp57zhq4 Poached Chicken: https://youtu.be/Pha9J0oxSjc Print Recipe: https://tinyurl.com/y9sk9p4b CHAPTERS 00:00 Intro 00:27 welcome 00: 39 chicken salad 1:07 ingredients 1:20 chop chicken 2:33 build sandwich 3:11 ready for table CHRISTINA’S FAVORITE KITCHEN GADGETS The products listed here are personal favorites of the chef and Thyme Saver Kitchen is part of the Amazon affiliate program. They are meant to be a resource for cooks that are unfamiliar with them. Wusthof 8 inch Cook's Knife Product Link: https://amzn.to/3QhSIp5 INGREDIENTS - 2 cups Pulled Chicken, (poached chicken breast or purchase from grocery store deli) - 1 cup thinly sliced celery 1 cup small green grapes, halved - ½ cup slivered almonds, toasted - (cashews, another great option) - 1 cup mayonnaise - 1 tablespoon lemon juice ½ teaspoon salt - ⅛ teaspoon pepper - Whole green grapes for garnish PREPARATION 1. Prepare pulled chicken and cut into bite size pieces. 2. In a bowl, start by placing all your ingredients together. Add the chicken, the sliced celery, green grapes that are cut in half, and slivered almonds. 3. Combine mayonnaise, lemon juice, salt and pepper. Stir into the chicken mixture. Refrigerate, covered, until ready to serve. 4. To serve: Spoon on top of crescent rolls. Garnish with whole green grapes. Soundtrack Music Artist: Scott Holmes Music https://freemusicarchive.org/music/Scott_Holmes/ Track: Summer Fun #thymesaverkitchen #homemade #healthyfood #foodies #tasty #cooking #dinner #comfortfood #beginnercook #whatsfordinnertonight #whatsfordinner #whatsforlunch #Chickensalad #easy sandwich #chickensandwich