Grilled Honey Lime Chicken Sandwiches

1 lime, juiced
2 tablespoons honey
1 rounded teaspoon cumin
handful cilantro, finely chopped, about 1/2 tablespoon
2 tablespoons extra-virgin olive oil
4 (6 to 8-ounce) boneless skinless chicken breast
1 teaspoon grill seasoning blend or coarse salt and pepper

Toppings: lettuce, tomato, red onion, and sliced avocado
4 crusty rolls, split

Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes.
Grill chicken on an indoor electric grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side.
Slice chicken breasts on an angle and pile meat roll bottoms. Top with lettuce, tomato, red onion and sliced avocado.

Heath Bar Blizzard

1 Heath candy bar
1/4 cup milk
2 1/2 cups vanilla ice cream
1 teaspoon fudge topping
Freeze the Heath bar, then break it into tiny pieces while still in the
wrapper.
Combine all ingredients in the blender and blend for 30 seconds on
medium speed. Stop blender and stir mixture with a spoon, repeat until
well mixed then pour into 16 ounce glass.
Makes 1 serving.

Cinnamon Toasted Almonds

2 egg whites
6 teaspoons Spice Islands pure vanilla extract
4 cups unblanched almonds
1/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon

In a large bowl, beat egg whites until frothy; beat in vanilla. Add
almonds; stir gently to coat. Combine the sugars, salt and cinnamon;
add to nut mixture and stir gently to coat.

Spread evenly into two greased 15-in. x 10-in. x 1-in. baking pans.
Bake at 300 degrees for 25-30 minutes or until almonds are crisp,
stirring once. Cool. Store in an airtight container.

Pina Colada Fruit Dip

12 oz. cream cheese, softened
3/4 cup pina colada mix
1/2 cup sour cream
1 1/4 cups crushed pineapple
1/2 cup maraschino cherries, sliced

Combine the cream cheese, pina colada mix, sour cream, pineapple and maraschino cherries in a bowl and mix well.

Chill, covered, for 1 hour. Serve with fresh fruit in season.
Yield: 8 servings

Island Style Chicken

1 can (about 8 ounces) pineapple chunk in heavy syrup
2 pounds chicken parts
2 Tablespoons shortening
1 can campbell chicken broth
1/4 cup vinegar
2 Tablespoons brown sugar
2 teaspoon soy sauce
1 large clove garlic, minced
1 medium green pepper,cut in squares
3 Tablespoons cornstarch
1/4 cup water
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Directions

Drain pineapple chunks, reserving syrup,in skillet, brown chicken in shortening; pour off fat.Add reserved syrup. broth,vinegar,sugar,soy sauce,and garlic;cover;cook over low heat 40 minutes.add greenpepper and pineapple chunks;cook 5 minutes more or until done.Stir occasionally combine cornstarch adn water;gradually stir into sauce;cook stirring until thickened,serve with rice Make 4 servings

Veggie Onion Dip

1 pkg. Lipton Golden Onion Dry Soup Mix
chopped red onion
chopped green peppers
16 ozs. sour cream
diced tomatoes
sliced black olives
chopped red peppers
Mix together and let sit in refrigerator for an hour.

Cheeseburger Noodle Casserole

1 pkg (12 oz) Medium Egg Noodles
1 lb ground beef
1 can (14.5 oz) diced tomatoes with onions, not drained
2 1/2 cups water
1 Tbsp prepared yellow mustard or Dijon mustard
Salt and pepper, to taste
8 oz pasteurized cheese product, cut into 1/2-inch cubes

Cook ground been in a large, nonstick skillet over medium-high heat, stirring frequently, until meat is browned. Drain. Return meat to the skillet over medium-high heat.
Add tomatoes, water, mustard and salt and pepper to beef. Heat until mixture is simmering. Reduce heat to maintain a simmer and stir in uncooked noodles.
Cook, stirring frequently, 7 to 9 minutes or until noodles are done.
Stir in cheese cubes and cook, stirring frequently, until cheese is melted.
If desired, add one can (11 oz) corn, drained, along with the tomatoes.