1. In a medium bowl, combine all of the Marinade Ingredients until completely blended.
2. Place the prepared, bite-size pieces of chicken into a large resealable plastic bag.
3. Pour the Marinade into the bag with the chicken and close bag securely. Smoosh the chicken around in the marinade to evenly coat. Refrigerate for at least 2 hours.
4. While the chicken is marinating in the refrigerator, combine the GF Flour Blend, Paprika, Pepper and Parmesan Cheese in a Large bowl, mixing well.
5. Once the chicken has finished marinating, melt the butter in a Large non-stick skillet over medium heat.
6. Using a slotted spoon, transfer the chicken pieces from the marinade to the GF Flour mixture in the large bowl. Gently toss to evenly coat all of the chicken pieces.
7. Once the chicken is ready to cook, transfer the pieces to the large skillet containing the melted butter. Do not move the chicken around for 1-2 minutes, allowing the pieces to turn golden and crispy. Gently flip the pieces over to cook all sides…you may have to reduce the temperature once things get going ;). Test a piece after about 5 minutes to see if it’s done (no longer pink inside). I usually cook mine for a total of 8-10 minutes.
8. Serve with your favorite sides, over rice or pasta or just by themselves! They are FULL of flavor :). We serve ours over GF Pasta and my oven-roasted veggies…kind of a Chicken Alfredo Bowl!
   

Pan-Searing the Salmon:

1. Rinse Salmon under cold water and pat dry with paper towels; season with salt and pepper; set aside.
2. In a large non-stick frying pan, heat the Olive Oil and Butter over Medium heat until there is a sheen on the surface and the butter is completely melted.
3. Place the Salmon fillets, skin side up, into the frying pan; do not move them around – this allows them to get that nice golden, crispy layer; cook for about 4-5 minutes, depending on the thickness of your fillets.
4. After the first side is done, carefully flip the fillets over and cook for another 4-5 minutes. Reduce temperature to medium-low/low, if needed.
5. Once the Salmon is done, carefully transfer the fillets to a warming dish, reserving any oil/butter in the pan; set fillets aside.

Making the Blueberry-Orange Glaze:

1. Using the same skillet that you used to cook the Salmon, add the Blueberry Preserves, Orange Juice, Orange Zest and Cayenne Pepper, mixing well with a whisk. Cook over medium to medium-high heat until the mixture comes to a low boil. Taste to see of more Cayenne is needed. Reduce temperature and continue cooking for about 3-4 minutes, or until mixture begins to reduce and thicken.
2. Add the Salmon back into the pan with the blueberry glaze for 1-2 minutes.
3. Serve the Salmon with the Blueberry Glaze drizzled over the top. Yum!

Making the Sour Cream Marinade:

1. In a large bowl, combine the first 7 ingredients and mix well. Set aside.
2. Place the prepared Chicken Tenders into a large resealable plastic bag.
3. Pour the Sour Cream marinade into the bag with the Chicken, close the bag securely, and then “smoosh” the chicken around to evenly coat with the marinade. Place flat in the refrigerator overnight (12-24 hours).

Breading the Chicken:

1. When the chicken is ready to bake, preheat the oven to 350 degrees.
2. Line a cookie sheet with parchment paper or foil (if using foil, spray with non-stick cooking spray); set aside.
3. Pour the Bread Crumbs into a shallow bowl or dish and place beside the prepared cookie sheet.
4. Remove the marinating Chicken from the refrigerator and place next to the dish containing the bread crumbs (I place mine in a large bowl to keep the bag from tipping over).
5. Once your “station” is set up, remove a few (3-4) Chicken tenders from the bag and dredge them through the bread crumbs to evenly coat them. Then place onto the prepared cookie sheet. Repeat these steps with the remaining chicken.
6. Once all of the chicken is prepared and lined up on the cookie sheet, drizzle them with the melted butter.
7. Bake uncovered for approximately 15-18 minutes, depending on your oven, turning them over halfway through.
8. Serve with your favorite sides and watch them disappear…I serve ours with my Homemade Ranch Dressing/Dip or my Honey Mustard Sauce/Dip 😉
   

1. Preheat oven to 375 degrees.
2. Grease a 2-quart casserole dish; set aside.
3. In a large skillet, heat the Oil and Butter over medium heat until the butter is melted.
4. Saute the thinly sliced Squash and Onion until both are soft. Sprinkle with the Salt and Pepper.
5. Transfer the Squash and Onion to the prepared casserole dish and add the Parmesan, Cheddar and Sour Cream. Mix gently until well combined.
6. Sprinkle the Bread Crumbs evenly over the top.
   
7. Bake for about 30 minutes or until bubbly and the top is a light golden brown.
   
8. Serve with a fresh green salad and your favorite protein….pairs lovely with the Maple Glazed Salmon!
   

Instructions for Baking (please see Cook’s Notes for Grilling & Pan-Searing Instructions):

1. Place the Salmon into a large resealable plastic bag and set aside. *I usually place the plastic bag with the zipper part opened wide in a deep bowl while I rinse the Salmon…then I can plop the Salmon easily into the plastic bag without contaminating the outside of the bag with messy “fish hands” 😉 Set aside.
2. In a small bowl, combine the Maple Syrup, the Bragg Liquid Aminos (or Soy Sauce) and Garlic. Mix well and pour over the Salmon in the plastic bag.
3. Make certain that the bag is closed securely, then gently rotate the bag back-and-forth (or flip-flop) to evenly coat the Salmon with the Maple marinade. Place flat into a baking dish and refrigerate for at least 1 hour, flipping over halfway through the marinating time.
4. Once you are ready to bake the Salmon, preheat the oven to 425 degrees.
   
5. Dump the Salmon and the marinade into the baking dish.
6. Bake for 15-18 minutes or until the Salmon flakes apart easily.
7. Serve with your favorite sides! Enjoy!!!
   

Directions for Making the Powdered Sugar Coating:

1. In a large resealable plastic bag, combine the 1 Cup Powdered Sugar with the Kool-Aid Powdered Lemonade; set aside.

Directions for Making the Cookies:

1. Preheat oven to 350 degrees.
2. Line 1-2 cookie sheets with parchment paper; set aside.
3. In a medium bowl, mix the GF Flour Mix, Baking Powder and Salt; set aside.
4. Using a Stand Mixer, combine the Butter and Sugars until smooth and creamy.
5. Next, add the Egg, Vanilla, Lemon Zest and Lemon Juice to the Butter-Sugar mixture, blending well.
6. Add the Flour Mixture, 1/2 cup at a time, to the dough, mixing on the Low setting until just combined.
7. Using a small cookie scoop (or spoon and rolling the dough into balls), scoop out the cookie dough onto the prepared cookie sheets, placing them 2″ apart. Using the palm of your hand or the bottom of a glass, slightly flatten each cookie to form disks.
8. Bake for 12-15 minutes, depending on your oven. I bake mine for 14-15 minutes, because I prefer these cookies to be slightly crunchy, like the original Sunshine recipe.
9. Let the cookies cool on the sheets for about 5 minutes.
10. Carefully toss 3-4 cookies at a time in the powdered sugar mixture, coating each cookie well.
11. Place the powdered cookies on a cooling rack to continue cooling.
12. Enjoy!
    

Making the Cookie Crumble:

1. In a food processor, pulse the melted Butter and Sandwich Cookies until finely crushed. Then spoon desired amount into the bottom of your serving dishes/cups (reserving some for garnish). Note: I spoon about 2 Tbsp into the bottom of each glass.

Making the Pudding:

1. In a medium saucepan, whisk together the Sugar, Cornstarch and Salt until well-blended.
2. Add the Milk and Egg Yolks to the Sugar mixture and whisk well.
3. Heat this mixture over medium heat for about 8-10 minutes, stirring constantly so mixture doesn’t burn or clump. Immediately remove from the heat once it starts to thicken (like pudding ;))
4. Add the Butter and Vanilla to the pudding mixture, stirring until butter is completely melted and blended.
5. Pour the mixture into desired serving bowls/cups. Refrigerate for at least 2 hours.

Making the Whipped Cream:

1. Just before serving the pudding, make the Whipped Cream by combining the Heavy Whipping Cream, Powdered Sugar (1 Tablespoon at a time) and Vanilla Extract using a Stand or Handheld Mixer. Beat on medium-high until stiff peaks form (about 4-5 minutes)
2. Spoon desired amount on top of each pudding and add a few Cookie Crumbles for garnish. Yum!
   

1. In a medium bowl, gently combine all of the ingredients until well mixed. Refrigerate until ready to serve.
2. Serve on top of your favorite meat or veggie. It is wonderful with Salmon, Turkey Burgers and Baked Potatoes!
   

Making the Salsa:

1. In a small/medium bowl, gently mix the chopped Avocado, Green Onions, Tomatoes, Lemon Zest and Lemon Juice. Refrigerate while preparing the Salmon.
   

Making the Salmon:

1. Preheat oven to 425 degrees.
2. Line a baking sheet with foil, place salmon on the sheet and brush with the Olive Oil, being sure to completely coat the Salmon.
3. In a small bowl, combine the spices and sprinkle evenly over the Salmon.
4. Bake for 15-18 minutes.
5. Serve topped with the fresh Avocado Salsa and your favorite veggies!
   

1. Gather the ingredients.
2. In a blender or food processor, combine all the ingredients and blend until smooth and creamy.
3. Serve with a dollop of Cool Whip and a wedge of Lime for garnish 🙂