Official FHC recipe book submission thread...

I'm debating liking this post or reporting it for being too tasty to share without providing samples!

 

I'm envisioning a fork duel between you and Campinspector.
Must stop.....the visions.
Be careful the dogs don't get the pie while you two are dueling.

 

Trust me.....they'd never know if I made one of those.
Of course, you never know with Zombie neighbors..........

 

Do not look at this thread while taking a break from work when you haven't eaten lunch yet!!!

 

We can tell by the drooling going.

 

I found this recipe a couple of years ago and made it for my daughter birthday "cake", it is now a must have. She is a reeses freak so I make it with chopped up PB cups in the filling and then more on the top

I found this in the store the other day too, its pretty good but not as good as the pie

 

Is the recipe section closed? Or are we still open for new recipes for the book?

 

Still open, but Pete has it on the back burner.

 

Going to dig out a lemon grilled salmon marinade we've tried twice and is amazing

 

Lemon Grilled Salmon

2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon salt, optional
1/4 teaspoon garlic powder

• 1 salmon fillet (1-1/2 pounds)

1/4 cup packed brown sugar
3 tablespoons chicken broth

• 3 tablespoons canola oil

3 tablespoons reduced-sodium soy sauce
3 tablespoons finely chopped green onions
1 small lemon, thinly sliced

• 2 onion slices, separated into rings
  
  Directions
  
  1. Sprinkle dill, lemon-pepper, salt if desired and garlic powder over salmon. In a large resealable plastic bag, combine the brown sugar, broth, oil, soy sauce and green onions; add salmon. Seal bag and turn to coat. Cover and refrigerate for 1 hour, turning once.
  2. Drain and discard marinade. Grill salmon skin side down, over medium heat; arrange lemon and onion slices over the top. Cover and cook for 15-20 minutes or until fish flakes easily with a fork
  1. 
     We keep the portion to 2 fillets and I'd add grill the salmon on a piece of aluminum foil near the size of the fillet if cooking on gas, for a better controllable grill you can forego the foil and indirect heat provided your racks have a good non-stick grilling surface. Don't worry about fresh dill dry substitute is just fine

 

What is some stuff in orange text and others n black?

 

Looks like the list formatted took over.

 

I copied it from allrecipes.com - some of the links embedded, couldn't delete them
Probably should have pasted to Notepad then pasted from txt file