Banging Salmon with Cilantro

This incredibly healthy salmon recipe blows my socks off. But honestly, it is unbelievably simple!

From: Starla Abernathy, a college friend!

Salmon with Cilantro
1 Clove Garlic
1 C Cilantro
4 T Olive Oil
1/4 C (About 1) Fresh Squeezed Lime Juice
Salt
Pepper
1 lb Salmon
1 Tomato

Preheat oven to 400 degrees. In a blender, combine garlic, cilantro, 2 T olive oil, and lime juice. Set aside. Place remaining 2 T olive oil in the bottom of a baking dish, place salmon and sprinkle salmon with salt and pepper. Top with
 blended mixture and chopped tomatoes. Bake for 15 minutes. Voila!

Harvest Apple Cupcakes with Cream Cheese Frosting

I made these this morning, since Breckan decided to wake up a little earlier than normal. They are AMAZING!!

Apple Harvest Cupcakes with Cream Cheese Frosting

From The Big Book of Cupcakes by Betty Crocker

Cupcakes
1½ Cups sugar
1 Cup Vegetable Oil
3 Eggs
2 Cups all-purpose Flour
2 tsp Ground Cinnamon
1 tsp Baking Soda
1 tsp Vanilla
½ tsp Salt
3 Cups Peeled and Chopped Tart Apples
1 Cup Coarsely Chopped Nuts (I left out the nuts!)

Cream Cheese Frosting
1/4 Cup Butter
1 tsp Vanilla
8ozs Cream Cheese
4 Cups Powdered Sugar
2 to 3 Tbs Milk


Directions
Cupcakes:
Heat oven to 350 degrees. Line muffin cups.

In large bowl, beat sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, vanilla and salt; beat on low speed 1 minute. Stir in apples and nuts.

Divide batter evenly among muffin cups, using about ½ Cup batter for each.

Bake 30-35 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 10 minutes; remove from pans to cooling racks to cool.

Frosting:
Beat Butter, Vanilla, Cream Cheese and Powdered Sugar. Slowly add Milk, 1 Tbs at a time until frosting comes out smooth and spreadable.

Frost cupcakes. Store frosted cupcakes or any remaining frosting covered in refrigerator.