Steam one pound of sugar snap peas until crisp tender.

Combine 5 tsp. melted butter, 1 T. low-sodium soy sauce, 1 tsp lemon juice and a couple of twists from the pepper mill.

Drizzle over peas.

TADA!

–From Cooking Light.

Mix together and pour into graham cracker crust.  Chill until set.

–

Simplest dessert in the whole world.  Darn tasty too.

Saute green pepper, onions, and garlic until wilted.  Push to side and brown pork chops on both sides.  Add stewed tomatoes and tomato sauce, cover and simmer until sauce has thickened and chops are tender.  Serve over rice.

Crust:

• 3 cups grated potatoes
• 3 T. oil
• 1/2 tsp. salt

Mix and line 10″ pie plate and bake at 425 for ten minutes

Filling:

• 1/4 c. chopped onion
• 3/4 c. chopped meat
• 1 c. grated cheese

Layer in given order into crust

Topping:

• 2 eggs
• 1 c. milk
• 1/2 tsp. salt

Beat together and pour over top.  Bake at 350 for 30 minutes.

• 1  8 oz. block softened cream cheese
• 1/2 c. sugar
• 1 tsp. lemon juice
• 1 tsp. flour

Separate one package crescent rolls and press short sides together in bottom of pan.  Spread filling in middle and put a few cherries on top.  Fold ends over to seal.  Bake at 350 degrees for 20 to 25 minutes.

—

I am sorry, this nicely typed recipe card from the kitchen of Robbin Schuler does not have the actual pan size listed.  If you figure it out, let me know.

Heat oven to 300.  Mix cereal and almonds in large bowl; set aside.  Microwave margarine, brown sugar and juice concentrate in 1 cup microwavable measuring cup uncovered on high 30 seconds; stir.  Pour over cereal mixture in bowl, stirring until evenly coated.  Spread in large ungreased roasting pan.   Bake 30 minutes, stirring after 15 minutes.  Stir in cranberries, spread on waxed paper or aluminum foil to coil.  Store in airtight container.  10 cups.

—-

This recipe is absolutely intriguing.

• 4 squares BAKER’S Semi-Sweet Chocolate (or 4 oz chocolate chips)
• 2 T. milk
• 1 T.  butter or margarine
• 1 prepared graham cracker crumb crust (6 oz)
• 2 medium DOLE bananas, sliced
• 2 1/2 c. cold milk
• 2 pkgs. (4 serving size) JELL-O Vanilla or Banana Cream Flavor Instant Pie Filling or Pudding
• 1 1/2 c. thawed COOL WHIP Whipped Topping

Microwave chocolate, milk and margarine in medium microwavable bowl on HIGH 1 to 1 1/2 minutes, stirring every 30 seconds.  Stir until chocolate is completely melted.  Spread evenly in crust.  Refrigerate 30 mins or until chocolate is firm.  Arrange banana slices over chocolate.

POUR milk into large bowl.  Add pudding mixes.  Beat with wire whisk 1 minute.  Let stand five minutes.  Spoon over bananas in crust.  Spread with whipped topping.

REFRIGERATE four hours or until set.  Store  leftover pie in refrigerator.

(You may also use sugar free Jell-O and COOL WHIP Lite Whipped Topping)

—

As I always point out on recipes that are blatently promoting their brands, if you use store brand or competitors products, the recipe will not work and will actually explode in your kitchen.  for reals.

Heat sugar and corn syrup to boiling in a 3 quart saucepan over medium heat, stirring frequently.  Remove from heat, stir in peanut butter until blended.  Stir in cereal; cool slightly.  Lightly butter hands; shape 1 to 2 T. cereal mixture around each chocolate kiss.  Immediately roll in sprinkles.  About 20 snacks

—

This seems like an easy, fun treat for kids.  If they still make Kix cereal.  Do they still make Kix?  I kind of want some.

• 1/4 c. low salt soy sauce
• 1/2 c. + 2 T. water
• 3 T. lime juice
• 2 tsp. sherry
• 2 minced garlic cloves
• 1 tsp. minced ginger
• 1/4 tsp curry powder of your choosing
• 1/4 tsp. thyme
• 1/4 tsp oregano
• 2 chicken breasts
• 1 small onion sliced thin (only if you cook indoors)

Mix everything together in a ziplock bag (except the onions if you are using) and let marinate for an hour or two.  I like making this the day before I cook it, but an hour or two is adequate.  Cook on the grill.

You can also cook this inside on the stove.  Heat a skillet over moderate high heat with 1 glug of olive oil.  Heat until hot but not smoking.  Cook chicken one minute on each side, transfer to plate.  Add 2 T. water to the skillet to deglaze.  Add onions.  Cook until soft.  Add chicken and reserved marinade and some water if you think you need it.  (About 1/4 c.)  Simmer covered,basting frequently until juices run clear.

—-

I know some people are leery about cooking with reserved marinade, but this cooks about 20 minutes, and as long as it has been in the fridge, and not stewing on a hot counter, I promise you will not die.  If you make this on the grill, the chicken is excellent over a spinach salad.  Yum.s

In skillet, heat bacon fat on med. high.  Add rice and stir until golden brown.  Add onion and garlic, cook three more minutes.  Add remaining ingredients.  Stir only once after ten minutes.  Check rice for doneness by tasting a few of the top grains.  Add water and cook five minutes more if necessary.  6 servings.