• In a small bowl, stir together the soy sauce, olive oil, brown sugar, minced garlic, and lemon pepper.
• Place the mixture and the salmon in a large zip-top plastic bag.
• Seal the bag and turn it to coat the salmon.
• Chill for at least 4 hours or up to overnight.
• Preheat your broiler.
• Transfer the salmon, skin side down, to a roasting pan, and discard the marinade.
• Broil the salmon about 6 inches from the heat source until it is lightly browned and flakes easily with a fork.
• This usually takes about 4 to 6 minutes per ½-inch thickness.
• Remove the salmon from the oven and let it rest for 5 minutes.
• Enjoy your Delicious Salmon!

• Preheat the oven to 425°F.
• Pour the white wine into a 10-inch cast-iron skillet and set it aside.
• Insert the lemon halves and garlic into the chicken cavity.
• Tie the chicken’s legs together with kitchen string.
• Slide the cold butter pieces under the skin of the chicken breasts.
• Brush the chicken all over with Dijon mustard, then sprinkle it with salt and pepper.
• Transfer the prepared chicken to the skillet with the white wine.
• Roast the chicken in the preheated oven for 15 minutes.
• After the initial 15 minutes, reduce the oven temperature to 350°F and continue roasting the chicken until an instant-read thermometer inserted into the thickest part of the thigh registers 170°F.
• This should take approximately 1¼ to 1½ hours.
• Remove the roasted chicken from the oven, cover it with a doubled sheet of foil, and let it rest for 15 minutes.
• Garnish the chicken with fresh sage leaves.
• Enjoy your Happy Roast Chicken!

Preparing the Roast:

• Allow the beef to stand at room temperature for 1 hour.
• Preheat the oven to 350°F.
• In a small bowl, stir together 2 teaspoons of salt, garlic powder, black pepper, thyme, and crushed fennel seeds.
• Place the beef on a rack in a roasting pan, rib side down.
• Rub the beef with the spice mixture.
• Roast in the oven until an instant-read thermometer inserted into the thickest part registers at least 135°F for medium-rare (about 1¾ to 2¼ hours) or 150°F for medium (about 2¼ to 2¾ hours).
• After roasting, transfer the beef to a cutting board and let it stand, covered with foil, for about 15 minutes.
• Do not drain the pan.
• Boil the halved potatoes and onion in salted water for 10 minutes, then drain.
• Sprinkle them with the remaining ½ teaspoon of salt.
• Remove the rack from the roasting pan, add the vegetables, and toss them to coat with the drippings.
• Return the pan to the oven and roast until the vegetables are browned and tender, which should take about 30 to 40 minutes.
• Making the Dipping Sauce:
• Stir together the sour cream, horseradish, and chives in a bowl.

• Preheat your oven to 500°F and position the rack in the center.
• Line a baking sheet with foil.
• In a bowl, whisk together the self-rising flour (or the homemade self-rising flour) and white sugar.
• Add the whipping cream and stir until almost all the flour is incorporated, forming a sticky dough.
• Drop the dough in 12 portions, about a scant ¼ cup each, onto the prepared baking sheet.
• Generously brush the tops of the dough portions with melted butter and sprinkle them with coarse sugar.
• Bake the biscuits in the preheated oven until they are golden brown, which should take about 10 to 12 minutes.
• Once baked, you can enjoy the biscuits, and any leftovers can be cooled and stored in an airtight container.
• They can be stored at room temperature for up to a day or frozen for up to 3 months.
• These Sweet Cream Biscuits are perfect for a quick and sweet treat.
• Enjoy!

• In a large pitcher or punch bowl, stir together the pineapple juice, orange juice, and lime juice.
• Add fruit slices from ¼ of a pineapple, ½ of a blood orange, and ½ of a lime to the juice mixture.
• Chill the mixture, covered, for 2 to 24 hours.
• To serve, pour ½ cup of the juice mixture into each glass or champagne flute.
• Add ¼ cup of prosecco to each glass.
• Slowly drizzle 1 teaspoon of Campari into each glass.
• For the entire batch, you’ll need ¼ cup of Campari.
• Garnish with a fresh pineapple or orange slice if desired.
• For a non-alcoholic version, you can substitute club soda or citrus-flavored sparkling water for the prosecco and use grenadine instead of Campari.
• This recipe serves 12.
• Enjoy your Pineapple Sunrise Mimosas!

• Preheat your oven to 425°F and line a baking sheet with a silicone mat or parchment paper.
• In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
• Cut the frozen butter into the flour mixture using a pastry blender or fork until it resembles coarse crumbs.
• Create a well in the center of the mixture and pour in 1½ cups of cold buttermilk.
• Stir until just combined.
• Turn the dough out onto a floured surface and gently pat it into a rectangle.
• Fold it in thirds and then rotate it 90 degrees.
• Repeat this process twice.
• Roll the dough to a thickness of ¾ inch and cut out biscuits using a 3-inch biscuit cutter or glass.
• Press the cutter straight down, and press any scraps of dough together once, patting them to a thickness of ¾ inch.
• Transfer the biscuits to the prepared baking sheet and press an indentation into the top of each biscuit with your thumb to help them rise evenly.
• Brush the tops of the biscuits with the remaining 2 tablespoons of buttermilk.
• Bake the biscuits until they are browned, which typically takes 15 to 20 minutes.
• The biscuits can be stored, cooled and stored in an airtight container, for up to 1 day at room temperature or frozen for up to 3 months.
• Enjoy your homemade buttermilk biscuits!

• In a large pitcher, stir together the tomato-vegetable juice, fresh lemon juice, Worcestershire sauce, black pepper, hot pepper sauce, and crushed celery seeds.
• Chill the mixture, covered, for at least 2 hours or up to 1 week.
• To prepare individual cocktails, shake 2 ounces of vodka with ice and 6 ounces of the juice mixture.
• Pour the prepared cocktail into glasses over ice and garnish each with a celery stalk.
• This recipe makes approximately 8 servings of Wild River Bloody Marys.
• Enjoy

• Preheat your oven to 425°F.
• In a bowl, stir together the flour, sugar, baking powder, cream of tartar, and salt.
• Cut the cold butter into the flour mixture using a pastry blender or a fork until the mixture resembles peas.
• Create a well in the center of the mixture and add ¾ cup of milk to the well.
• Also, add the shredded cheddar cheese and chopped fresh thyme.
• Gently stir until a soft dough forms.
• Turn the dough out onto a floured surface and gently pat it to a thickness of about ½ inch.
• Use a 2-inch biscuit cutter or glass to cut out the biscuits by pressing straight down.
• You can press the scraps together, pat to ½ inch thickness, and cut additional biscuits.
• Transfer the biscuits to a baking sheet.
• Brush the tops of the biscuits with 2 tablespoons of milk (if using), and sprinkle with additional cheese and thyme.
• Bake until the bottoms of the biscuits are golden brown, which takes about 10 to 12 minutes.
• The biscuits can be stored, cooled, and kept in an airtight container for up to 1 day at room temperature or frozen for up to 3 months.
• Enjoy your Cheddar-Thyme Flaky Biscuits!

For Dough:

• Stir together milk and yeast in a large bowl until the yeast dissolves.
• Mix in the butter, eggs, 3½ cups flour, sugar, cardamom, and salt with a wooden spoon.
• If the dough is very sticky, mix in up to ½ cup more flour.
• Cover the bowl with plastic wrap and let the dough rise for 30 minutes.

For Filling:

• Mix together butter, sugar, and cinnamon in a bowl until well combined.
• Assemble and Bake Rolls:
• Transfer the dough to a floured surface and knead until smooth, about 3 minutes.
• Divide the dough in half.
• Roll each half into an 8×10-inch rectangle that’s no more than ½ inch thick.
• Spread each rectangle with half of the filling.
• Stack one rectangle over the other, with the filling sides up.
• Starting with a long edge, roll up the dough to form a long log.
• Cut crosswise into 1-inch-thick slices.
• Arrange the rolls 3 inches apart on 2 parchment paper-lined baking sheets, setting uneven end pieces cut sides up.
• Let the rolls rise for 20 minutes.
• Preheat the oven to 425°F.
• Bake the rolls until they are golden brown, which usually takes about 10 to 12 minutes.

For Icing:

• Stir together powdered sugar, milk, and vanilla in a small bowl.
• Drizzle the icing over the warm rolls.
• Enjoy your Danish Cinnamon Snails!

• Preheat your oven to 350°F.
• Grease a 9×13-inch pan or coat it with baking spray.

Make Topping:

• In a small bowl, mix together the brown sugar, chopped pecans, cinnamon, and nutmeg.

Make Cake:

• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large bowl, beat the sugar and butter together with a mixer until it’s light and fluffy.
• Beat in the eggs, one at a time.
• Mix in the apple butter, cereal or wheat germ, and vanilla.
• Add the flour mixture alternately with the sour cream, stirring well after each addition.
• Pour half of the batter into the prepared pan and sprinkle half of the topping.
• Repeat with the remaining batter and topping.
• Bake until a toothpick inserted in the center comes out clean, which takes about 35 to 40 minutes.
• Cool in the pan for about 1 hour, then serve the cake slightly warm.
• Enjoy your Apple Butter Spice Cake!