THAI LETTUCE CUPS

(recipe and pic from www.sisterscafe.blogspot.com)

1 T extra virgin olive oil
2 boneless, skinless chicken breasts, cut into strips (I usually chop chicken)
Salt and freshly, ground black pepper
1 red bell pepper, cut into strips (Again I like mine chopped:)
1/4 c. sweet chili sauce
1/4 c. honey
2 iceberg lettuce heads, cut into quarters and leaves gently removed to make lettuce cups (1 head is enough if you are making as a salad.)
1/2 c. honey-roasted peanuts, chopped (or whole, or crushed, however you like them)
Juice of 1 lime
1 handful basil, chopped (fresh is best but not essential)

Place a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. (Or you can use Pam, and a little water when needed to save calories) Season the chicken with salt and pepper and cook in the pan until golden brown on all sides. (you may want to drain off some of the liquid at this point)

Add in the red pepper and cook until soft, about 3 minutes. Add in the chili sauce and honey and simmer to reduce it and coat the chicken. To serve, lay the lettuce leaves on a platter. Scoop some chicken mixture onto each leaf. Sprinkle with chopped peanuts, lime juice and basil.

OPTION: Turn the same recipe into a salad

NOTE: I prefer it without the basil

Pina Coladas

1/2 cup pineapple juice
1/2 cup cream of coconut
2 cups ice

Blend. Makes 4 (8oz) cups, and believe me you'll want more than one!

Broccoli Salad

2 bunches broccoli, chopped fine
1 med red onion, chopped fine
10 slices bacon, cooked crisp and crumbled
1 cup salted roasted sunflower seeds
3/4 cup crasins

Mix.

Dressing: add to salad just before serving

1 c mayo
2T red wine vinegar
1/2 cup sugar

Honey Lime Fruit Salad

1 (20oz) can pineapple chunks drained
2-3 ripe kiwi peeled and sliced thick
1 cup green or red grapes, halved
1 cup strawberries, quartered
zest from 1 lime
1-2 Tbsp honey
1 tsp poppy seeds

Combine fruit, lime zest and poppy seeds. Gently toss. Drizzle honey over fruit and gently mix till coated with honey. Serve within an hour if you don't want the strawberries to stain the fruit.

Serves 4-6

MACADAMIA BARS

Whoa, ate 3 of these babies from "Favorites" today.

Crust:

1/2 cup butter, softened

1/4 cup sugar

1 cup flour

Filling:

2 eggs beaten

1/2 cup coconut

1 1/2 cup brown sugar

1 1/2 cups halved macadamia nuts

2 Tbsp flour

1 tsp vanilla

1/2 tsp baking powder

Cream together crust ingredients. Press onto bottom of 9" square pan and bake at 350 for 20 minutes. Stir together all filling ingredients Pour over hot crust and bake at 350 degrees for an additional 20 minutes. Cool completely and cut into squares.

VYNETTE'S BAKED BEANS

Any recipe that comes from my friend Vynette is guaranteed to be the best of the best. We love these baked beans!

8 slices bacon

1 onion coarsely chopped

2 cans kidney beans drained

1 can baked beans in tomato sauce

3/4 cup brown sugar

1 tsp Worcestershire sauce

1/3 cup catsup

1 lb grated sharp cheddar cheese (I've used 3/4 lb and liked it)

Parmesan cheese

Saute bacon. Drain off excess fat and saute onion until tender. Mix all ingredients and place in casserole dish. Sprinkle with Parmesan cheese and bake 30 minutes at 350 degrees.

DELICIOUS GRAPE SALAD

This fruit salad was soooo yummy and different from anything I've had lately.

2 lbs green grapes

2 lbs red grapes

1 (8oz) pkg cream cheese, softened

1 cup sour cream

1/2 cup sugar

1 tsp vanilla

Mix cream cheese, sour cream, sugar and vanilla till smooth, then toss with grapes.

When ready to serve mix and top with:

1 cup chopped pecans

3/4 cup brown sugar

You'll want to serve this in a shallow bowl or even a deep plate/platter so that every serving gets some of the topping. Yum, yum, yum.