1. Cook scallops, onions, salt, white pepper and garlic in 10-inch nonstick skillet over medium-high heat 4 minutes, stirring frequently, until scallops are white.
2. Stir in artichokes, tomatoes and spinach. Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain. Sprinkle with lemon juice.

Cook noodles according to package directions and rinse in cold water. Add cole slaw mix and green onions. Cover with dressing and toss. Add sunflower seeds and cashews before serving.

Grease casserole dish
Quarter artichoke hearts
Combine everything but bread crumbs
Put in dish and top with bread crumbs
Bake 30 minutes at 350 degrees

Pre heat an oven to 400 degrees F

1. Sprinkle the creole seasoning over the vegetables; drizzle with
the olive oil and toss to coat. Spread the vegetables into a
shallow baking dish.
2. Bake in the preheated oven until the vegetables are tender and
beginning to brown, 15 to 20 minutes.

1 (3- to 3-1/2-pound) whole chicken, cut into 8 pieces
Juice of 2 lemons
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
1 teaspoon dried oregano

1. Coat a 9″ x 13″ baking dish with nonstick cooking spray. Place the chicken in the baking dish.

2. Pour the lemon juice over the chicken and season with the salt and pepper. Cover tightly with plastic wrap and chill for 4 to 6 hours, or overnight.

3. Preheat the oven to 350°F. Drizzle the chicken with the olive oil and sprinkle with the oregano.

4. Bake for 50 to 60 minutes, or until no pink remains and the juices run clear.

HEAT oven to 375°F.

PLACE fish fillets, skin-sides down, in 13×9-inch baking dish sprayed with cooking spray.

COMBINE remaining ingredients; spoon over fish.

BAKE 20 to 25 min. or until fish flakes easily with fork.

Ingredients
12 oz. fettuccine, uncooked

3 Tbsp. olive oil

1 pkg. (8 oz.) ATHENOS Feta Cheese with Basil & Tomato, crumbled

4 medium tomatoes, chopped (about 2 cups)

1/4 cup julienne-cut fresh basil

1/8 tsp. fresh ground black pepper

COOK fettuccine in large saucepan as directed on package; drain.
RETURN fettuccine to pan. Add oil; toss to coat.
ADD remaining ingredients; mix lightly.

1 8oz block of cream cheese
1/2 C. sour cream
1/2 C. mayonnaise
2 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. cayenne pepper
1 Tbs. Dijon mustard
zest and juice of 1 lemon (save a sprinkle of zest to go on top)
salt and pepper to taste
1 10 oz. pkg of frozen, chopped spinach (thawed and drained very well)
1 14 oz. can artichoke hearts in water (cut into 1/2 inch pieces)
4-6 green onions, sliced thin (greens and whites, about 1/2 C.)
1 8 oz. can water chestnuts (chopped)
1 C. shredded parmesan, romano, asiago cheese blend (save a sprinkle for the top)
1 8 oz. tub fresh crab, picked clean of shells (claw meat is fine for this, lump is extra special but not necessary in this dip)

1. preheat oven to 350 degrees.
2. prepare 2 QT casserole with cooking spray.
3. In a mixing bowl, blend cream cheese, sour cream, mayo, Worcestershire sauce, garlic powder, onion powder, cayenne pepper, dijon mustard, lemon zest and juice, and salt and pepper.
4. Add spinach, artichokes, green onions, and water chestnuts.
5. Mix well.
6. Stir in cheese.
7. Carefully fold in crab, so as not to break up the meat too much.
8. Pour into prepared casserole.
9. top with reserved zest and cheese.
10. Bake at 350 for 40-45 minutes, or until dip is bubbly and golden brown.

Chocolate Toffee Bark
a/k/a Saltine Cracker Candy
From the Kitchen of Deep South Dish
More or less 1 sleeve of saltines, enough to
cover a jellyroll pan
2 sticks of butter
1 cup of light brown sugar, well packed
Multi pack of full size Hershey’s milk chocolate bars
Crushed pecans or walnuts, optional

Preheat oven to 400 degrees. Line a jellyroll pan with foil, turn up the edges to form a tray and spray foil with non-stick cooking spray.

Arrange saltines with the salty side up in the jellyroll pan. In a saucepan, bring the butter and brown sugar up to a boil and cook for about 3 minutes, stirring constantly. Carefully pour mixture over the crackers and spread it out, evenly coating each cracker. Bake for about 5 minutes until bubbly.

While that is baking, break up the Hershey bars a bit. Remove the crackers and quickly top with the chocolate bars. As they begin to soften and melt, use a spatula to spread the chocolate evenly all across the top. Sprinkle top with chopped nuts, if desired. Set aside to cool in the pan for a few minutes, then very carefully slide the foil off onto a cooling rack to cool completely. Can also transfer to a cool baking sheet and refrigerate to speed up cooling. Cut into squares.

Optional Toppings: Sprinkle tops of cracker candy with coconut while the chocolate is still warm. Another good topping is to add Hershey’s Bits ‘O Brickle Toffee Bits sprinkled over the warm chocolate – you’ll probably want to use about 6 ounces. Can also top with any finely chopped nut – pecans, walnuts, peanuts, whatever you like. Try these with cooked, crumbled bacon sprinkled on top!

Gluten Free Variation: Gina from over on the Facebook page offered a great way to make these gluten free. Replace the saltines with rice crackers – she likes using the sesame variety – and you have a gluten free cracker candy. Thanks so much Gina!

Note: I prefer using the Hershey’s bars because they have such a smooth, creamy texture and they spread so fast and so well. You could also just as easily use chocolate chips and stick the tray back into the oven for a minute to soften before spreading, or melt them on the stovetop and then pour them over the top.