Dilled Fish and Vegetables

4 4-oz fish fillets (tilapia or other white fish)
salt & pepper
2 cups fresh snow peas
2 cups baby carrots, cut in half
1 bunch green onions, thinly sliced
2 T dill (minced fresh, if possible)
2 minced cloves of garlic
1/2 cup chicken broth

Place 12x18" foil on baking sheet. Arrange fillets in a single layer and spray with cooking oil. Season with salt and pepper. Combine peas, carrots, green onions, dill, and garlic. Add more salt and pepper to the vegetables, if desired. Layer the vegetable mix on top of the fish. Drizzle with broth. Cover with another piece of foil and seal at edges.

Bake at 400 degrees for 20-25 minutes or until fish flakes easily. Serve immediately.

Healthy Cookies

3 T honey
3 T maple syrup
1/4 cup softened butter
3/4 cup peanut butter
2 eggs
1/2 t vanilla
1/3 cup ground flaxseed
2 cups oatmeal
1 t baking soda
1/2 cup nuts, chopped (any variety or a combination)
1 cup chopped dried fruit (any variety or a combination)

Drop by teaspoon onto baking sheet. Bake 15 minutes at 350 degrees.

Variation: Spread batter evenly in a lightly greased 8x8" pan and bake at 350 for 20 minutes. Test with toothpick to be sure they are done. Cut into bars. Or try a thinner bar in a larger pan.

Cherry Cobbler (aka Dump Cake)

Empty into a 9x13" baking dish & mix together:
1 20-oz can crushed pineapple
1 20-oz can cherry pie filling
Sprinkle over fruit:
1 dry yellow cake mix
Slice and place evenly on cake mix:
1 cube butter

Bake 45-50 minutes at 350 degrees. Serve warm with vanilla ice cream (optional). Delicious!!!

Oatmeal Cake

Stir together and cool:
1 cup oatmeal
1 1/2 cups boiling water

Cream the following, then add cooled oatmeal:
1 cup white sugar
1/2 cup butter
2 eggs
1 cup brown sugar
1 t vanilla
1 t cinnamon

Add:
1 1/2 cups flour
2 t soda
2 t baking powder
1/2 t salt

Bake at 350 degrees in a 9 x 13" pan for 40 minutes.

Topping:
2 T melted butter
1/2 cup cream
1 cup coconut
2/3 cup brown sugar
1 t vanilla

Mix topping ingredients, spread on cake, and broil in oven for 3 1/2 to 4 minutes (until it starts to brown).

(From my friend Carole Daggett)

Mexican Chicken

6 cooked chicken breast halves, cut to bite size pieces
1 dozen corn tortillas, cut to bite size
1 cup chopped onion
1 can tomato soup
1 can cream of chicken soup
1 cup 1/2 and 1/2 (or whole milk)
1/4 cup chicken broth
2 7-oz cans chili salsa (only 1 if green salsa)
2 cups grated cheddar or Jack cheese

Mix onion, soups, 1/2 and 1/2, chicken broth, and salsa. Layer half of the tortillas, chicken, and sauce. Repeat layers. Top with cheese. Bake at 350 degrees for 45 minutes, or until bubbley.

(Recipe from my friend, Becky Nystrom)

Baked Balsamic Chicken

4 chicken breast halves or equivalent amount of chicken
1/4 cup balsamic vinegar
1 T olive oil
1 1/2 t dried oregano
1 t salt
1/2 t pepper

Arrange chicken in a 9 x 13" baking dish. Pour vinegar over chicken; sprinkle evenly with the oil, oregano, salt and pepper. Bake at 400 degrees for 20 minutes and then baste with vinegar juices from the bottom of the dish. Bake 20 minutes more or until done. Serve with any remaining liquid, if desired.

Hawaiian Wedding Cake

Layer 1: Mix a boxed Yellow Cake Mix according to instructions. Bake in a 10 x 15" pan for about 5 minutes less than it says for a 9 x 13" pan, or until toothpick/tester comes out clean. Cool to room temperature. (If you don't have a 10 x 15" pan, use a 9 x 13" PLUS an 8 x 8" pan. This layer needs to be thin.)

Layer 2: Mix 8 oz. of softened cream cheese, 2 cups of milk, and a small box of banana or lemon pudding powder. Spread on cooled yellow cake and chill at least 1/2 hour.

Layer 3: Drain a 20 oz. can of crushed pineapple. Spread on top of the pudding layer in pan.

Layer 4: Add a layer of Cool Whip -- 8 to 12 oz.

Layer 5: Sprinkle with shredded coconut and chill cake until time to serve.