1. Put the pretzels in a food processor and process until you have fine crumbs. Put the crumbs in a shallow dish and season with pepper. In another shallow dish, beat the eggs.

2. Dip chicken into the pretzels. l mixture, then into the eggs, then back into pretzels. Repeat with each piece of chicken. Spray each piece with olive oil spray

3. Preheat air fryer (see below for oven directions) to 400. Cook chicken for 10-12 minutes, until cooked through.

4. Meanwhile, make the sauce. In a saucepan, melt the butter. Whisk in the flour and cook for 1 minute. Whisk in the milk and the mustard and cook until slightly thickened. Stir in the cheese. Season with pepper if desired.

5. Serve the chicken with the sauce and a sprinkling of fresh parsley

OVEN DIRECTIONS

1. Preheat oven to 375, bake for 20 minutes or until chicken is cooked through

1. Pat salmon dry and place in a bowl with soy sauce, garlic and ginger. Refrigerate and let marinade for at least 15 minutes.

2. Place the salmon on a foil lined baking sheet. Place in a cold oven. Turn oven on to 400 degrees and let cook for 20 minutes. Check to make sure salmon is done by flaking with a fork. If not done, let cook 3 minutes more – do NOT overcook!

3. While salmon is cooking, mix together sauce ingredients if you chose to use the sauce.

4. Serve salmon over rice and drizzle it with a little sauce. Serve immediately..

1. Cook and drain noodles (unless you are using oven ready!)

2. Brown ground beef, drain.

3. Mix cheeses, egg and spices in a bowl.

4. In a 9X9 baking dish, put some sauce in the bottom of the dish to cover.

5. Lay on 4 noodles, overlapping. Put 1/2 meat on noodles. Spread 1/2 the cheese on top of meat. Top with 4 more noodles. Top with a generous layer of sauce, remaining meat, cheese and noodles and top with sauce.

6. Bake at 350, covered with foil for 30-40 minutes, remove foil and bake another 10 minutes. Let sit 10 minutes, cut into 9 squares.

1. Mix pancake mix and water.

2. Divide between 10 regular size muffin cups that have been sprayed with non stick spray.

3. Top with berries of choice and push down a bit into batter.

4. Bake at 350 for 15 minutes. Serve with syrup of choice

1. In a shallow bowl or pie plate, beat egg. Set aside

2. In another shallow bowl or pie plate, mix flour, garlic powder, onion powder, ginger and salt and pepper.

3. Dredge chicken in flour mixture. Then dip in egg mixture and then dip in flour mixture again

4. Spray chicken with olive oil spray on both sides. Air fry at 400 for 12 minutes.

5. After 12 minutes, paint your glaze mixture on both sides of the chicken. Air fry an additional 4 minutes.

1. Combine cake mix, eggs, applesauce and pumpkin in a large bowl. Beat with an electric mixer for 30 seconds on low, then 2 minutes on medium.

2. Divide batter evenly between 2 greased 9 inch cake pans

3. Bake at 350 for 25 to 32 minutes

4. Let cool completely

5. Take one cake and slice in half horizontally. Save the other cake for a later use (I froze mine)

6. Spread softened ice cream on the bottom half of the cut cake. Place the top back on. Freeze for 2 hours.

7. Cut cake into 12 wedges.

8. Melt candy coating and spread evenly over the top of each wedge. Sprinkle immediately with jimmies, sprinkles or whatever you prefer. Store in the freezer.

1. In a large bowl, combine chicken, salt and pepper, olive oil, garlic powder and Italian seasoning. Toss to combine.

2. Grill chicken over medium high heat for about 6-8 minutes on each side until cooked through. Top each piece of chicken with 1 oz of mozzarella cheese and cook another minute or so until melted.

3. Toss tomatoes, lemon juice and basil together. Top each chicken breast with 1 tablespoon of pesto, a scoop of tomato mixture and some freshly cracked black pepper (optional). Serve immediately.