1. Preheat oven to 425 degrees.
2. Gather the ingredients.
3. Place rinsed and dried Salmon in a small, deep baking dish (8″ x 8″ or 9″ x 9″) – you want the Salmon to take up most of the room in the dish, so it stays submerged in the sauce while cooking.
4. Combine all of the remaining ingredients in a small bowl or glass measuring cup that has a pour spout; Whisk together until thoroughly blended; pour or spoon this over the Salmon.
5. Note: you can leave the Salmon with meat side facing up for a milder flavor or gently flip the Salmon over, so the meat side faces down and is submerged in the sauce during the baking process for a stronger flavor.
6. Bake on the middle rack for 16-18 minutes (depending on the thickness of your Salmon), spooning some of the sauce over the Salmon halfway through the cooking time (if you’re baking with the meat side facing up). Salmon is ready when it flakes apart easily with a fork.
7. Spoon sauce over the top before serving and enjoy with your favorite sides 🙂

1. Place all of the ingredients, except for the Water, into a Food Processor and pulse until the mixture looks like “sand.”
   
2. With the Food Processor running, slowly add the Ice-Cold Water, one Tbsp at a time, through the shoot until the dough forms a large ball.
3. Wrap the Cheese dough ball in plastic and refrigerate for 1 hour.
4. When ready to bake, preheat oven to 350 degrees.
5. Line 1-2 baking sheets with Parchment Paper or Silicone Baking Mats; set aside.
6. Roll the dough out to 1/4″ thickness on a lightly floured surface, cut into desired shapes and place on the prepared baking sheets.
   
7. Bake for 15-18 minutes or until golden brown.
   *See notes for “crisping” up crackers if they turn soft.
8. Allow the crackers to cool completely on a wire rack to develop the flavors and desired crispness.
9. Enjoy 🙂
   
10. 

1. In a small bowl, combine the spices (salt, onion and garlic powders, black pepper and paprika) and rub all over the Chuck Roast; set aside.
2. Set your Instant Pot to “Saute” and drizzle in the Canola Oil; let heat for about 30 seconds, then place the Roast into the Instant Pot – do not disturb for 3-4 minutes until that side is browned; using tongs and a long meat fork, turn the Roast onto the next side and let “saute” for 3-4 minutes without disturbing; repeat this process until all sides are browned/seared.
3. Once all sides of Roast are browned (to seal in the juices), turn the Instant Pot to “Pressure Cook” on “high” for 60-80 minutes (60 minutes for a 3 lb. Roast; 70 minutes for 4 lbs and 80 minutes for 5 lbs).
4. Add the Onion, Beef Broth and Worcestershire Sauce to the Instant Pot and place lid on top, turning to the “locked” position.
5. When the pressure cooking time is finished for the Roast, allow the Instant Pot to do a natural release for 10 minutes (it will start counting up in minutes – do not disturb the pot and allow it to de-pressurize); after the 10 minutes, press the vent down (or turn to the release position, depending on your make of Instant Pot) and allow all of the steam to release until the float valve drops down, indicating that the pot is de-pressurized and it’s safe to remove the lid.
6. Next, add the Baby Potatoes and Carrots and, once again, set to “pressure cook” for 10 minutes.
   *Note: if you put the potatoes and carrots in at the beginning of the cooking process (along with the Roast and onions), they will be VERY mushy.
7. Once the 10 minutes are up, press or turn the vent to the release position to allow steam to release again.
8. Once the Instant Pot has de-pressurized and the float valve has dropped, remove the lid and carefully transfer the Roast, Potatoes, Carrots and Onions to a serving platter; shred the roast with two forks; set aside.
9. Using a slotted spoon or handheld strainer, remove any bits from the broth in the Instant Pot; turn setting to the “Soup/Stew” position and let broth come to a boil.
10. Meanwhile, make a “slurry” out of mixing the Water and Corn Starch thoroughly together in a small bowl.
11. Once the broth in the Instant Pot is boiling, add the “slurry” and whisk until the liquid thickens to form a gravy; add salt, pepper and onion powder, if needed.
12. Drizzle desired amount of the gravy over the shredded Pot Roast and Veggies; Garnish with fresh Thyme or Parsley.
    Yummy! 🙂

Making the Cookie Dough:

1. Gather all the ingredients needed for the cookies.
2. Using a Stand or Handheld Mixer, combine the Butter, Salt, Maple Sugar and Maple Extract; beat until creamy and smooth.
3. Add the Powdered Sugar to the Butter mixture and mix on the lowest setting, scraping the sides of the bowl as needed, until well-blended and smooth.
4. In a small bowl, measure out the 1 1/2 Cups Flour using the “spoon and scrape” method (using a spoon, scoop out the GF Flour into a Dry Measuring Cup, overfilling the cup; then scrape off the excess flour back into the flour bag/container using the back edge of a knife); gently pour the measured GF Flour into the small bowl.
5. Add the Xanthan Gum (if your GF Flour mix doesn’t contain it) to the GF Flour in the small bowl and mix well.
6. With the mixer set on the lowest setting, gradually add the GF Flour mixture, 1/2 cup at a time, to the Butter mixture; mix well and scrape sides of bowl as need between each addition of the Flour.
   Note: the cookie dough will be crumbly, but should hold together when squeezed into a ball; if the dough does not hold together, add 1/2-1 more Tablespoon of softened unsalted butter.
7. Form the cookie dough into a ball and wrap in plastic wrap; Refrigerate for 30 minutes.
8. While the dough is in the refrigerator, line 1-2 cookie sheets with parchment paper or baking mats; set aside.
9. Preheat oven to 325 degrees.
10. After 30 minutes, remove cookie dough from refrigerator and cut in half for a more manageable portion of dough to roll out.
    Note: if the dough is refrigerated for more than 30 minutes, set it out on your kitchen counter for about 15-20 minutes to soften up a little before trying to roll it out.
11. Once the dough is ready, roll it out onto a lightly floured surface to about 1/4″ thickness.
12. Using the desired cookie cutter/cutters, cut dough into shapes and place onto the prepared cookie sheet/sheets.
13. Bake for 18-20 minutes, or until cookies are a light golden brown; cool on baking sheets. Enjoy as single Maple Shortbread Cookies or fill with the Maple Buttercream filling (recipe below).
    

The Maple Buttercream Filling:

1. If making sandwich cookies, gather the ingredients for the Maple Buttercream Filling.
2. Using a Stand or Handheld Mixer, combine all of the Filling ingredients, being sure to gradually add the Powdered Sugar, 1/2 cup at a time; adjust the Milk or Powdered Sugar as needed for the desired consistency (you want the filling to be thick and creamy).
   
3. Once the cookies are completely cooled, you are ready to fill :).
4. Using a small knife or the back of a spoon, spread the desired amount of filling onto the backside of one of the cookies; then gently press another cookie on top of the filling and scrape any excess filling from the sides of the cookies with the knife or spoon.
   
5. Serve with your a hot cup of tea or coffee and sit back and enjoy 🙂
   

1. Gather all of the ingredients.
2. In a large pot, bring water to a boil and add the Broccoli, cooking for just about 3 minutes (you want the broccoli to be just tender and bright green). Remove broccoli from the boiling water (do not discard water) with a slotted spoon and place in a large bowl; set aside.
3. Add the GF Pasta to the boiling broccoli water and cook as instructed on the package. Drain, rinse and add to the reserved Broccoli in the large bowl; set aside.
4. Note: I usually start this step while the pasta is cooking 😉
   In a very large, non-stick skillet (3.5-4 qt) melt the 2 Tbsp butter over medium-low heat.
5. Once the butter is melted, add the chopped onions and cook until translucent.
6. Next, add the bite-size Chicken pieces and Black Pepper; cook until no longer pink (about 8-10 minutes).
7. Add the 3 Tbsp GF Flour blend and the 2 Tbsp Dijon Mustard to the Chicken and Onions; stir to evenly coat.
8. Next, add the 2 Cups of Milk and bring to a low boil, stirring often to prevent clumping; cook until the sauce begins to thicken (usually about 3-5 minutes).
9. Reduce the temperature to Low and add the Pasta and Broccoli to the Chicken mixture, stirring to mix well.
10. Add the shredded Swiss Cheese and Ham; mix until cheese is completely melted.
    
11. Serve with or without the GF Bread Crumbs sprinkled on top and Parsley. Yummy!!!

The Soy Sauce Mixture:

1. In a small bowl, whisk together the Bragg Liquid Aminos (or Soy Sauce), Rice Vinegar, Worcestershire Sauce, Light Brown Sugar, Canola Oil and Ginger; Set aside.

The Chicken & Veggies:

1. In a large non-stick skillet, heat the 3 Tablespoons of Canola Oil over medium heat.
2. Once the oil is shimmering, add the chicken, sprinkling with salt and pepper, and saute until thoroughly cooked (about 5 – 8 minutes).
3. Remove the cooked chicken with a slotted spoon and place in a large bowl; set aside.
4. Reduce the temperature to medium-low, add the Garlic, Bell Pepper, and 2 Tablespoons Ginger to the same skillet; cook for about 2 minutes, keeping Peppers crisp. (Note: if you’re adding Broccoli or Snow Peas, do so now)
   
5. Next, add the Sherry and stir thoroughly with the juices and Garlic-Peppers-Ginger mixture.
6. Add the Soy Sauce Mixture that you set aside earlier to the skillet and bring to a boil (about 1 minute).
7. In a small bowl, whisk together the Cornstarch and 1/4 Cup Bragg Aminos to make the slurry; add this to the skillet and stir thoroughly to blend well (if sauce is too thick, add 1/4 cup water).
8. Lastly, return the Chicken to the skillet along with the Cashews and Water Chestnuts;
9. Garnish with scallions and serve. Enjoy!
   

1. Place all of the ingredients, except for the Ice Water, into a Food Processor and pulse until the mixture looks like sand.
   
2. With the Food Processor running, slowly add the Ice Water, one Tablespoon at a time, through the shoot until the dough forms a ball.
3. Wrap the Cheese-dough ball in plastic and refrigerate for 1 hour.
4. When ready to bake, preheat oven to 350 degrees.
5. Line 1-2 baking sheets with silicone baking mats or parchment paper; set aside.
6. Roll out the dough to 1/4″ thickness and cut into desired-size squares using a pizza cutter ~ I use a straight-edge ruler and usually cut my dough into 1″ x 1″ squares.
   
7. Place the squares onto the lined baking sheets.
   
8. Using the smaller end of a chop stick or wooden skewer, poke a small hole into the center of each square.
   Note: If desired, you can sprinkle the crackers with a little kosher salt at this stage, but they really do not need it 😉
9. Bake the crackers for 15-18 minutes or until golden brown; I bake mine for the maximum amount of time since I prefer mine on the more crispy side.
   
10. Allow to cool completely to fully develop the flavors and desired crispiness.
11. Enjoy with your favorite soup, salad or all on their own 🙂
    
12. Note: if your crackers get soft, simply toss them onto a baking sheet and re-heat in a 275 degree oven for about 8-10 minutes.

1. While the bacon is cooking, begin making the BBQ Ranch Dressing.

The BBQ Ranch Dressing:

1. In a medium-size bowl, whisk together all of the dressing ingredients, except for the Buttermilk.
2. Once all of the ingredients are thoroughly combined, add the Buttermilk 1/4 cup at a time until desired consistency is reached. Reserve any leftover Buttermilk in the refrigerator to add to the dressing later, as it will thicken over time.
3. Cover and refrigerate the dressing until ready to use.

The Salad:

1. In a very large bowl, place all of the salad ingredients, except for the Pico de Gallo, and gently toss to mix (reserve some of the Cheese and Onions for toppings).

Putting it All Together:

1. To serve the salad, you can set up a station with the large salad bowl as center stage with the Bacon served in a side bowl (for non-bacon-eaters), as well as the Pico de Gallo and any other toppings that you want to serve separately. You can also serve the BBQ Ranch Dressing separately or sparingly toss on the salad, so individuals can add more if desired 😉

Making the Cookies:

1. Line cookie sheet/sheets with parchment paper or silicone baking mats; set aside.
2. Gather the ingredients.
3. In a Large mixing bowl, sift together the GF Flour, Baking Powder, Baking Soda, Salt and Spices; Mix well; Set aside.
4. In another Large mixing bowl, combine the Sugars, Oil, Pumpkin, Eggs and Vanilla Extract until completely blended.
5. Gradually add the dry ingredients, one cup at a time, to the wet ingredients and mix until smooth.
6. Cover bowl with plastic wrap or dish cloth and let rest for 30 minutes. This allows the GF Flour to absorb the moisture from the wet ingredients which reduces (hopefully, eliminates!) the grainy texture.
7. When ready to bake the cookies, place oven rack in the middle position and preheat oven to 350 degrees.
8. Using a Small cookie scoop (or medium, if you want larger cookies) scoop out the cookie dough onto the prepared baking sheets.
9. Spray the back of a spoon with non-stick cooking spray and use the spoon to flatten the cookie mounds (re-apply spray as often as needed).
10. Bake for 10-12 minutes.
11. Let cookies cool on cookie sheet for 1-2 minutes before transferring to a wire rack to cool completely before frosting.

Making the Frosting:

1. While the cookies are baking and cooling start making the frosting…
2. Using a Handheld or Stand Mixer, beat the softened Butter, Cream Cheese and Vanilla Extract until well-blended.
3. Gradually add the Powdered Sugar, one cup at a time, mixing until completely blended and creamy.
4. Add the Ground Cinnamon and Mix thoroughly.
5. You’re ready to frost the cookies and enjoy!

1. Preheat oven to 350 degrees. Place oven rack in the center position.
2. In a large bowl, combine the Bread Crumbs, Parmesan Cheese, Parsley, Salt, Pepper and Garlic Powder until well blended. Set aside.
3. In a microwave-proof bowl, melt the butter.
4. Next, set up a “work station” with the following in a row or circle:
   1. Chicken Breasts
   2. Melted Butter
   3. Bread Crumb Mixture
   4. 9″ x 13″ Baking Dish (you may need 2 Baking Dishes, depending on the size of your Chicken Breasts – do NOT crowd your Chicken).
5. Dip each Chicken Breast into the Melted Butter, coating well. Then, transfer to the Bread Crumb mixture and roll around to coat completely. Place into the Baking Dish and repeat these steps with the remaining Chicken Breasts.
6. Once all of the Chicken Breasts have been prepared, drizzle any leftover Melted Butter and the Lemon Juice evenly over the tops of the Chicken. Sprinkle with Paprika.
7. Bake for approximately 40-45 minutes – check the center Chicken Breast by cutting it in half to check for any pinkness.
8. Drizzle juices from pan over the Chicken Breasts before serving. Yum!!!