1. Preheat oven to 350.

2. In a medium bowl, whisk oil with dressing mix and spices.

3. Place 1/2 of the pretzels in a large bowl.

4. Pour 1/3 of the oil mixture over pretzels and stir until pretzels are well coated.

5. Place the other half of the pretzels in the bowl and add another 1/3 of the oil mixture, stir until pretzels are well coated.

6. Add the last of the oil mixture and stir again.

7. Spread out pretzels on a very large sheet pan or two smaller ones.

8. Bake at 350 for 5 minutes – toss pretzels well – bake an additional 3 minutes.

9. Let cool for 15 minutes. Store in an airtight container.

1. Place tea bags in a heat proof pitcher or container. Pour 32 oz. boiling water over teabags. Let steep about an hour.

2. Pour tea into a 2 quart pitcher, pour 32 oz of cold water into the pitcher.

3. Add 1 sleeve (2 quart pitcher size) of Crystal Light Lemonade to pitcher.

4. Mix well. Serve over ice.

1. Preheat oven to 375

2. Mix all dry ingredients (first 5) in a large bowl with a whisk.

3. Slowly add buttermilk stirring with a wooden spoon until a soft dough is formed

4. Add raisins, knead the dough lightly on a sheet of wax paper or a floured surface for about 1 minute

5. Form into a round, slightly flattened shape.

6. Place on a cookie sheet with parchment paper or silicone baking mat.

7. Using a knife, make an X at the top about 1/2" deep.

8. Bake about 40 minutes, until golden.

9. Let cook on rack for about 5-10 minutes before serving.

Chicken

1. Cook chicken however you would like – grill it, bake it, pan fry it. Cook until done. Cut into bite size pieces.

Corn Salsa

1. Roast the pablano peppers: Preheat broiler. Brush the peppers with olive oil. Place peppers on a foil lined baking sheet. Roast for 3 minutes – keeping a close eye on them. Turn peppers over and roast the other side. They are done when they get black and blistered. It goes quick – keep a close eye! When done, put the peppers in a bowl and cover with plastic wrap. Let sit while you assemble the rest of the corn salsa.

2. In a large bowl place the corn (drain the corn well if using canned or frozen). Add chopped onion, chopped cilantro, chopped jalapeno (if using) salt to taste and the juice of 2 limes.

3. When the peppers cool, the skin will peel right off. Slice open the peppers and remove seeds. Chop peppers and add to corn bowl. Mix well. Place in fridge and let flavors blend while working on the other components of the dish.

Cilantro Lime Rice

1. I make my rice in the Instant Pot, you do whatever method you chose!

2. Before cooking rice by your preferred method, add 1/4 cup chopped cilantro and the zest and juice from 1 lime. Cook according to your preferred method.

Fajita Veggies

1. In a large skillet, heat 1 tsp of olive oil.

2. Add peppers and onions, sprinkle with oregano.

3. Cook on high heat so veggies get a nice sear. Once seared, turn heat to medium.

4. If you like your veggies more on the tender side, put a small amount of water in the pan and cover with a lid – this will steam and soften the veggies. If you prefer your veggies crisp, do not cover. Stir veggies often and when done to your liking, remove from heat.

Bowl Assembly

1. To the bottom of your bowl, add shredded lettuce, desired amount of rice, chicken, fajita veggies, corn salsa, and the rest of your "add on" toppings. Mix all together and enjoy!

NOTES:

1. I work on several of the steps at the same time. While the chicken and fajita veggies are cooking, I make the corn salsa and assemble the "add ons".

1. Mix peanut butter powder and water.

2. Fold into cool whip.

3. Place liners in mini muffin tins. Place 1 tablespoon of mixture in each cup.

4. Top with 3 mini chips.

5. Freeze until firm. Store in plastic bag in freezer

1. Spray an 8 inch square baking dish with non stick spray. Cut each English muffin in half and lightly toast. Then cut each half into 6 pieces. Place 1/2 of the English muffins on the bottom of the baking dish.

2. Sprinkle on 1/2 the Canadian bacon and 1/2 the cheese

3. Next, layer on the remaining English muffins, the remaining Canadian bacon and remaining cheese.

4. Beat eggs and milk together, seasoning with salt and pepper to taste.

5. Pour egg mixture evenly over casserole. Cover with plastic wrap and refrigerate at least 1 hour or up to overnight.

6. Bake at 325 for 45-50 minutes.

1. Heat your mini Dash waffle maker or regular waffle maker.

2. Spray waffle maker with non stick spray

3. If using a mini Dash, add 1/3 of the batter to waffle maker and keep and eye on it until it is done to your liking. If using a regular size, add all the batter. Cook until desired doneness.

4. Top as desired. I like some ice cream, crock pot apples, and redi whip! The possibilities are endless!

1. Turn Instant Pot to Saute.

2. Add butter and let melt. Add celery and onions and cook about 4-5 minutes until they begin to soften.

3. Add bacon and cook an additional 4 minutes until bacon begins to crisp.

4. Add chicken broth and scrape the bottom of the pot to deglaze it – get up all the little browned bits.

5. Add reserved clam juice, but not clams.

6. Add in diced tomatoes, all the seasonings and stir well

7. Add in potatoes and carrots

8. Put lid on and close sealing valve

9. Press the pressure cook button and cook on high pressure for 5 minutes.

10. Do a quick controlled release when the soup is done cooking.

11. Add clams and stir. Let sit 2 minutes so the clams heat through in the hot soup.

12. Serve. Makes 8 servings. (I weigh out the entire batch of soup in grams and divide by 8 to figure out how much soup is in each serving. Each serving is approximately 1 1/2 cups of soup

1. Set parmesan cheese aside so it comes to room temperature. Before stirring it into the sauce, toss with 1/2 Tbsp of flour, this will help with clumping when it is stirred into the sauce

2. In a large skillet (I prefer cast iron), heat olive oil on medium high

3. Season each chicken breast with Italian seasoning, salt and pepper

4. Sear the chicken in the skillet on each side until cooked through and golden brown with a nice sear, about 3-5 minutes per side. Set aside

5. Reduce heat to medium low and add the bacon to the same skillet. Cook the bacon low and slow so it does not burn! While the bacon cooks, prepare the pasta according to package directions. Drain and set aside

6. Once the bacon is cooked, remove to paper towels to drain. Keep 2 Tbsp of the drippings in the pan. Add the garlic and stir and cook for about 1 minute.

7. Increase the heat to medium and stir in 2 Tbsp flour. Whisk constantly, cooking for about 1 minute.

8. Heat the half and half for 30 seconds in the microwave. Add to skillet and increase the heat to medium high, stirring constantly. Once it starts to bubble, reduce heat to low.

9. Slowly add the parmesan cheese, stirring constantly as you add it.

10. Once the sauce is well combined and smooth, add the tomatoes, spinach and red pepper flakes. Cook for a few minutes until the tomatoes have softened slightly and the spinach .begins to wilt. Add the penne and mix in until coated with sauce.

11. Slice or cube the chicken and add it to the mixture. Crumble bacon and sprinkle on top. Serve.

1. Preheat oven to 375

2. Peel and slice onion and place in the bottom of a 9×13 pan

3. Layer cod fillets over top and season with sea salt, pepper and grated garlic, fresh or ground dill and slices of lemon with peel, add butter.
4. Add one cup of vegetable broth or stock and cover with a lid or foil wrap.

5. Bake in a 375 degree oven for 30-40 minutes or until fish is cooked through and flakes easily with a fork. Cooking time will depend on the thickness of your fillets. If they are thin, reduce the time.

6. Serve with some chopped fresh dill and fresh lemon if desired. Spoon pan sauce on top.