Ingredients:

3 c snow pea pods, trimmed 4 to 5 ounce skinless tilapia fillets sea salt and fresh ground pepper 1 tsp flour 1 Tbsp olive oil 2 Tbsp butter 1/4 c sliced almonds 1 Tbsp snipped fresh parsley if desired

Directions 1: In a large sauce pan place enough salted water for cooking the snow pea pods. Bring the water to boiling and add pea pods. 2: Cook for 2 minutes. Remove pan from heat; drain and set aside. 3: Meanwhile, season one side of the fish with salt and pepper; sprinkle with flour. 4: Heat a large skillet over medium high heat and add olive oil and tilt pan to coat with oil. Return pan to heat and add fish with floured side up. 5: Cook fish for 4 to 5 minutes until it is easy to remove with a spatula. 6: Gently turn fish and cook for 2 to 3 minutes more or until fish flakes easily with a fork or is golden brown. 7: Arrange peas on a serving platter and place fish on top of peas. (I arranged 4 serving plates instead of serving platter)and served roasted potatoes as a side dish. 8: In the same skillet reduce heat to medium and add butter. 9: When butter begins to melt, stir in almonds. 10: Cook for 30 to 60 seconds or until butter is melted and nuts are lightly toasted (don't let the butter burn). 11: Spoon butter mixture over fish fillets. Sprinkle with parsley if desired and serve hot.

3-2-1 Cake

Ingredients

1 bx angel food cake mix 1 bx any flavor cake mix 2 Tbsp water

Directions

1 In a ziploc bag, combine the two cake mixes together and mix well. 2 For each individual cake serving, take out 3 tablespoons of the cake mix combination and mix it with 2 tablespoons of water in a small microwave-safe container or bowl. 3 Microwave on high for 1 minute. Remove from microwave and top with fruit or whipped topping and you have your own individual little cake.

Double Orange Chicken

Ingredients: 4 Tyson Fresh Boneless, Skinless Chicken Breasts 1/4 cup fresh orange juice 2 Tablespoon orange marmalade 1/2 teaspoon grated fresh ginger 1/2 teaspoon salt 1/8 teaspoon pepper 2 navel oranges, peeled and cut into sections Directions: Preheat oven to 425*. Spray 13 - inch x 9 _ inch baking pan with nonstick spray. Wash hands. Arrange chicken in prepared dish. Wash hands. Combine orange juice, orange marmalade, ginger, salt and pepper; pour over chicken. Cover dish tightly with foil; bake 15 minutes. Baste chicken with sauce. Bake uncovered 10 minutes more or until done. With a slotted spoon, transfer chicken to platter. Stir orange sections into sauce; pour over chicken and serve with your favorite side dishes.

Chicken Puffs

Ingredients:

2 skinless, boneless chicken breast halves - cubed

3 Tablespoons chopped onion

3 cloves garlic, peeled and minced

3/4 -oz. package cream cheese

6 Tablespoons butter

3 10-oz. can refrigerated crescent roll dough

Directions:

In a medium saucepan, over medium heat, slowly cook and stir chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned. In a medium bowl, blend chicken mixture, cream cheese and butter until creamy. Preheat oven to 325 degrees. Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls. Arrange balls on a large baking sheet. Bake in the preheated oven for 12 minutes or until golden brown. Serves 12.

Roasted Pork Loin with Apples & Cinnamon

Ingredients:

2 pounds pork loin

2 tablespoons olive oil

1 teaspoon pepper

1 teaspoon ginger, divided

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 cup dry white wine

1 teaspoon lemon juice

1/4 cup honey

2 medium apples

Instructions:

Rub pork loin with olive oil and then with pepper and 1/2 teaspoon ginger. Combine remaining 1/2 teaspoon ginger, nutmeg and cinnamon with white wine, lemon juice and honey. Peel and core apples. Slice into wedges and add to wine and spice mixture. Place pork loin in baking dish. Roast to an internal temperature of 160 degrees, about 40 minutes. Remove from oven, cover and keep warm, letting rest 15 minutes. Reserve juices. Heat apple mixture to a boil; reduce heat and simmer until apples are tender, about 5 minutes. Add reserved pork juice. Simmer a few minutes more. Remove from heat. Slice pork and pour warm sauce over slices. Serves 4

*I like to serve this with roasted vegetables.

Such as green & red peppers, zucchini and pineapple cubes.

Orange Coconut Crescents

Ingredients:

1 tube (8 oz.) refrigerated crescent rolls

2 tablespoons butter, softened

1/3 cup flaked coconut

1/3 cup sugar

1 tablespoon grated orange peel

Glaze:

1/4 cup sugar

1/4 cup sour cream

2 tablespoons orange juice

2 tablespoons butter

Instructions:

Separate crescent rolls; spread with butter. in a bowl, combine coconut,sugar and orange peel. Set aside 2 tablespoons for topping. Sprinkle remaining coconut mixture over butter. Roll up and place point side down on a greased baking sheet. Bake at 375 for 16 - 18 minutes or until golden brown. Meanwhile, combine glaze ingredients in a saucepan. Bring to a boil, boil for 3 minutes or until mixture is glossy. Cool slightly, pour over warm rolls. Sprinkle with reserved coconut mixture. Make 8 rolls.

Chicken Crescent Rolls

Ingredients:

1 package (6 oz.) Tyson Refrigerated Grilled Chicken Breast Strips

1 can (8 oz.) refrigerated crescent rolls

1 cup (4 oz.) shredded Cheddar cheese

crisp bacon strips cut in half (optional)

Instructions:

Preheat oven to 400. Spray baking sheet with nonstick cooking spray. Separate roll dough into 8 triangles. Wash hands. Divide chicken strips among triangles, placing at bottom of triangle. Place a bacon strip over chicken Sprinkle cheese over top; roll up dough to enclose meat and cheese. Place rolls on baking pan with tip of triangle on bottom to prevent unrolling. Bake 12 to 15 minutes or until golden brown. Refrigerate leftovers immediately.

*Can be served with salsa, marinara sauce or ranch dressing for dipping.

Parmesan Tilapia

Ingredients:

2 lb. Tilapia fillets (orange roughy, cod or red snapper can be substituted)

2 tablespoons lemon juice

1/2 cup grated Parmesan cheese

4 tablespoons or 1/2 stick butter, room temperature

3 tablespoons mayonnaise

3 tablespoons finely chopped green onions

1/4 teaspoon seasoned salt

1/4 teaspoon dried basil

Black pepper to taste

Dash of hot pepper sauce (if desired)

Directions:

Preheat oven to 350 degrees. In buttered 13 x 9 baking dish, lay fillets in single layer. Do not stack fillets. Brush top with lemon juice. In bowl, combine cheese, butter, mayonnaise, onions and seasonings. Mix well with fork. Bake fish for 10 to 20 minutes or until fish just starts to flake. Spread with cheese mixture and bake until golden brown, about 5 minutes. Baking time will depend on the thickness of the fish you use. Watch fish closely so that it does not overcook. Makes 4 servings.

*This fish can also be made in a broiler. Broil 3 to 4 minutes or until almost done. Add cheese and broil another 2 to 3 minutes or until browned.

Creamy No-Cook Mints

Ingredients:

1 package (3 ounce) light cream cheese

1/4 teaspoon mint extract

2 drops green food color (or color of choice)

4-1/4 to 4-1/2 cups powdered sugar

Regular sugar

Instructions:

Place cream cheese, mint extract, and food color in mixing bowl. Mix about 30 seconds, or until smooth. Continue mixing and gradually add powdered sugar and mix about 1-1/2 minutes, or until mixture becomes very stiff. To make mints, dip individual flexible candy molds in sugar. Press in mint mixture. Turn out onto waxed paper covered with sugar. Repeat until all mixture is used. Or: Shape mixture into 3/4 inch balls, using 1 teaspoon for each ball. Flatten slightly with thumb to form 1/4 inch thick patties. If desired, press back of cork lightly on patties to from ridges. Store mints, tightly covered, in refrigerator. Mints also freeze well. Makes 7 dozen candies.

*I assisted nursing home residents in making these candies and they enjoyed it very much. When finished they gave them to the nurses or their families when they came to visit.

*I have also made these for weddings and special parties. They also can be made into different shapes and placed on top of cakes for decorations by using different candy molds in what ever you would desire.

Caramel Fudge Brownies

Ingredients:

1 bag (14 oz.) caramels, unwrapped

1/2 cup evaporated milk (from 12-oz. can)

1 cup butter or margarine

2 cups sugar

2 teaspoons vanilla

4 eggs, slightly beaten

1-1/4 cups all-purpose flour

3/4 cups unsweetened baking cocoa

3/4 teaspoon salt

1 bag (11.5 or 12 oz.) semisweet chocolate chunks (2 cups)

1-1/2 cups chopped pecans

1 teaspoon vegetable oil

Instructions:

Heat oven to 350. Grease bottom and sides of 13 x 9 inch pan with shortening or spray with cooking spray. In 3 quart saucepan, heat caramels and milk over low heat, stirring frequently, until caramels are melted and smooth. In 2 quart saucepan, melt butter over low heat; remove from heat. Stir in sugar, vanilla and eggs until well blended. Stir in flour, cocoa and salt. Stir in 1- 1/2 cups of chocolate chunks and 1 cup of pecans. Spread evenly in pan. Gently and evenly, drizzle melted caramel over batter, preventing large pockets of caramel and preventing caramel from reaching bottom of bars. (Caramel can cover entire surface of batter). Bake 35 to 40 minutes or until set. In 1 quart saucepan, heat remaining 1/2 cup chocolate chunks and the oil over low heat, stirring frequently, until smooth. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly. Cool 20 minutes. Refrigerate about 1 hour 30 minutes or until chocolate is set. For brownies, cut into 6 rows by 4 rows. If refrigerated longer, let stand at room temperature for 20 minutes before serving. Makes 24 brownies.

Two-Berry Crisp with Pecan Streusel Topping

Topping:

3/4 cup quick-cooking oats

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup firm butter or margarine, cut into pieces

1/4 cup chopped pecans

Filling:

1 can (21 oz.) blueberry pie filling

2 cups frozed unsweeteded raspberries

3 tablespoons granulated sugar

1 tablespoon all-purpose flour

Instructions:

Heat oven to 400. Spray 8-inch square (2 quart) glass baking dish with cooking spray. In large bowl, mix oats, 1/2 cup flour and the brown sugar. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Stir in pecans. In large bowl, stir all filling ingredients until mixed. Pour into baking dish. Sprinkle with topping. Bake 30 to 40 minutes or until mixture is bubbly and topping is golden brown. Serve warm. Makes 6 servings.

Pot Roast with Sour Cream-Horseradish Sauce

Ingredients:

1 boneless beef chuck roast (3 pounds)

1 lb. baby-cut carrots

6 small red potatoes, cut in half

2 dried bay leaves

1 jar (5 oz.) prepared horseradish, well drained (1/2 cup)

1 envelope (1 oz.) onion soup mix (from 2-oz. package)

1 can (10-3/4 oz.) condensed golden mushroom soup

1/2 cup sour cream

Instructions:

If beef comes in netting or is tied, remove netting or strings. In 5 to 6 quart slow cooker, place carrots, potatoes and bay leaves. Rub horseradish over beef; place beef on vegetables. Sprinkle with dry onion soup mix. Pour mushroom soup over all. Cover and cook on low heat setting 8 to 10 hours. Remove beef from cooker, place on cutting board. Cut beef across grain into 1/4 inch slices or 2 forks to pull beef into servings pieces. Remove and discard bay leaves. Remove vegetables from cooker with slotted spoon. Place beef on serving platter with vegetables. Stir sour cream into cooking juices in cooker with wire whisk. Serve sauce over beef. Serves 8.

*If cooked for 8 hours, the pot roast will slice nicely. Cook if for 10 hours, and it can easily be pulled into pieces using two forks.

Bow-Ties with Salmon and Tarragon Mustard Sauce

Ingredients:

1 package (16 oz.) bow-tie pasta

1 tablespoon olive or vegetable oil

1 medium onion, chopped fine (1/2 cup)

1 tablespoon chopped fresh tarragon leaves

1 tablespoon chopped fresh parsley

1/4 cup dry white wine or chicken broth

1 cup whipping cream or half-and-half

2 teaspoons stone-ground mustard

2 packages (3 to 4 oz. each) sliced salmon (smoked or cured), cut into 1/2- in wide strips

1/2 cup freshly grated or shredded Parmesan cheese

Instructions:

Cook and drain pasta as directed on package. Meanwhile, heat oil in 10-in. skillet over medium heat. Cook onions, tarragon and parsley in oil about 5 minutes, stirring frequently, until onion is tender. Stir in wine. Cook uncovered about 4 minutes or until wine has evaporated,. Stir in whipping cream and mustard. Heat to boiling, reduce heat. Simmer uncovered 5 to 10 minutes or until sauce is slightly thickened. Add pasta, salmon and 1/4 cup of the cheese to sauce in skillet; toss gently until pasta is evenly coated. Sprinkle with remaining 1/4 cup cheese. Makes 6 servings.

Mexican Lasagna

Ingredients:

4 boneless skinless chicken breast halves

2 tablespoons vegetable oil

2 teaspoons chili powder

1 teaspoon ground cumin

1 can (14-1/2 oz.) diced tomatoes with garlic, drained

1 can (8 oz.) tomato sauce

1 teaspoon hot pepper sauce (optional)

12 (6-inch) corn tortillas

1 cup part-skim ricotta cheese

1 can (4 oz.) diced green chilies

1/4 cup fresh cilantro, divided

1 cup (4 oz.) shredded Cheddar cheese

Instructions:

Preheat oven to 375. cut chicken into 1/2-inch pieces. Heat oil in large skillet over medium heat. Add chicken, chili powder and cumin. Cook 4 minutes or until tender, stirring occasionally. Stir in diced tomatoes, tomato sauce and hot pepper sauce if desired; bring to a boil. Reduce heat; simmer 2 minutes. Combine ricotta cheese, chilies and 2 tablespoons cilantro in small bowl; mix until well blended. Spoon half of chicken mixture in bottom of 12 x 8 inch baking dish. Top with 6 tortillas, ricotta cheese mixture, remaining tortillas, remaining chicken mixture, Cheddar cheese and remaining cilantro. Bake 25 minutes or until heated through. Makes 6 to 8 servings.

Sweet & Sour Cashew Chicken

Ingredients:

1 can (16 oz.) cling peach slices in syrup

1 cup KIKKOMAN Sweet & Sour Sauce

2 boneless, skinless chicken breast halves

1 tablespoon cornstarch

1 tablespoon KIKKOMAN Soy sauce

1 tablespoon minced fresh ginger root

1/2 teaspoon sugar

2 tablespoons vegetable oil, divided

1 onion, cut in chunks

1 green bell pepper, cut in chunks

1 small carrot, cut diagonally into thin slices

1/3 cup roasted cashews

Instructions:

Reserving 1/2 cup peach syrup, drain peaches; cut slices in half. Blend reserved syrup and sweet & sour sauce; set aside. Cut chicken int 1-inch pieces. Combine cornstartch, soy sauce, ginger and sugar in medium bowl; stir in chicken. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add chicken and stir-fry 4 minutes; remove. Heat remaining 1 tablespoon oil in same pan. Add onions, bell peppers and carrot; stir-fry 4 minutes. Stir in chicken, sweet & sour sauce mixture, peaches and cashews; heat through. Serve immediately. Serve on cooked white rice. Makes 4 servings.

Summer Vegetable & Fish Bundles

Ingredients:

4 fish fillets of your choice (about 1 pound)

1 pound thinly sliced vegetables; such as mushrooms, zucchini, yellow squash and tomatoes.

1 envelope Lipton Recipe Secrets Savory Herb with Garlic or Golden Onion Soup Mix

1/2 cup water

Instructions:

On two 18 x 18-inch pieces of heavy duty aluminum foil, divide fish equally; top with vegetables. Evenly pour savory herb with garlic soup mix blended with water over fish. Wrap foil loosely around fillets and vegetables, sealing edges airtight with double fold. Grill, broil, or bake in a 350 oven seam side up for 20 to 30 minutes until fish flakes easily with fork. Carefully unwrap. Can be served over rice if desired. Makes 4 servings.

*Can also be cooked with butter and soy sauce instead of soup mix and cook as directed.

Mediterranean Chicken (baked in foil)

Ingredients:

4 boneless skinless chicken breasts

4 sheets (18 x 12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray

1/2 teaspoon dried oregano leaves

8 sun-dried tomatoes, cut into thin slivers

2 jars (6 oz. each) quartered marinated artichoke hearts, drained

1 can (about 4 oz.) sliced ripe black olives, drained

2-2/3 cups cubed unpeeled baking potatoes

1/4 cup Parmesan and garlic salad dressing

Chopped parsley (optional)

Instructions:

Preheat oven to 450. Place one chicken breast in center of one sheet of foil. Sprinkle with 1/8 teaspoon oregano. Top with quarter of tomatoes, artichokes and olives. Arrange 2/3 cup potatoes around the edge of chicken. Drizzle with 1 tablespoon salad dressing. Double fold side and ends of soil to seal packet, leaving head space for heat circulation. Repeat with remaining chicken, oregano, vegetables and dressing to make three more packets. Place packets on baking sheet. Bake 35 to 40 minutes or until chicken in no longer pink in center. Remove packets from oven. Carefully open one end of each packet to allow steam to escape. Open packets and transfer contents to serving plates. Garnish, if desired, with chopped parsley. Makes 4 servings.

*Can also be eaten from the foil to save dish washing. How to fold foil is at the right of this page.

Tropical Cheese Ball

Ingredients:

1 8-oz. package cream cheese softened (I use PHILADELPHIA BRAND)

1 8-1/4 oz. can crushed pineapple, drained

2 cups (8 oz.) shredded mild cheddar cheese

1/2 cup chopped pecans

1/4 cup chopped dried apricots

1 teaspoon chopped crystallized ginger

Flaked coconut

Instructions:

Combine cream cheese and pineapple, mixing until well blended. Add all remaining ingredients except coconut; mix well. Place on clear wrap and roll into a ball. Place in refrigerator for several hours. Remove from refrigerator, unwrap and shape into a ball and roll in either more chopped pecans or flaked coconut. Place on serving platter with assorted crackers. Makes 1-1/2 cups.

*My family and friends like this cheese ball rolled in flaked coconut the best.

Party Cheese Ball

Ingredients:

2 8-ounce packages of cream cheese, softened (I use PHILADELPHIA BRAND)

2 cups (8 oz.) shredded Sharp Cheddar Cheese

1 tablespoon chopped pimento

1 tablespoon chopped green pepper

1 tablespoon finely chopped onion

2 teaspoons Worcestershire sauce

1 teaspoon lemon juice

Dash of ground red pepper

Dash of salt

Chopped pecans if desired

Instructions:

Combine cream cheese and cheddar cheese, mixing at medium speed on electric mixer until well blended. Add all remaining ingredients except pecans; mix well. Place in clear wrap and shape into a ball. Place in refrigerator and chill for several hours. Take out of refrigerator and unwrap; shape into ball and roll in pecans if desired. Place on platter with assorted crackers. Makes 2 cups.

*My family and friends like this cheese ball rolled in pecans.

Spinach Salad with Creamy Mushroom Dressing

"My grandchildren love this salad" I hope you will too.

Salad Ingredients:

1 (10-oz.) package washed, trimmed spinach, torn into bite-size pieces

12 strips bacon, crisp fried, crumbled

4 hard-cooked eggs, peeled, sliced

1 medium onion, sliced into rings

*Assemble these in layers in large salad bowl. Salt and pepper to taste. Set aside.

(Creamy Mushroom Dressing):

1 can cream of mushroom soup

1/4 cup tarragon vinegar

1-1/2 teaspoon sugar

1/4 cup water

1/4 teaspoon celery seed

1/4 teaspoon marjoram

1 teaspoon dry mustard

Dash of Worcestershire Sauce

*Beat ingredients together, place in a saucepan and heat. Stir until smooth; take off heat and cool.

When dressing has cooled; pour over salad and toss gently. Makes 4 servings.