Katey's Kitchen

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)

1 medium tomato, coarsely chopped

1 envelope Lipton® Recipe Secrets® Savory Herb Garlic Soup Mix

1/3 cup water

1 Tbsp. olive oil

1 cup shredded mozzarella cheese

1 Tbsp. grated Parmesan cheese

~Preheat oven to 400°. Arrange chicken in 13 x 9-inch baking dish, then top with tomato.

~Blend Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix, water and olive oil in small bowl. Pour over chicken.

~Bake 20 minutes. Top with cheeses and bake an additional 5 minutes or until cheese is melted and chicken is thoroughly cooked.

Serves 4

1 tablespoon flour

1 teaspoon salt

1 1/2 teaspoons McCormick® Sage, Rubbed

1 teaspoon McCormick® Garlic, Minced

1 teaspoon McCormick® Thyme Leaves

1/2 teaspoon McCormick® Allspice, Ground

1/2 teaspoon McCormick® Paprika

4 boneless pork chops, 1-inch thick (about 1 1/4 pounds)

2 tablespoons olive oil

1 medium onion, thinly sliced

2 red apples, thinly sliced

1/2 cup apple juice

1 tablespoon brown sugar

~Mix flour, salt and seasonings in small bowl. Sprinkle both sides of pork chops with 1 tablespoon of the seasoned flour.

~Heat oil in large skillet on medium-high heat. Add pork chops; brown on both sides. Remove from skillet. Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.

~Stir in juice, sugar and remaining seasoned flour until well mixed. Return pork chops to skillet. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.

Serves 4

1 c unsalted butter – softened

1 c sugar

1 large egg

1 tsp vanilla

3 c flour

1 tsp baking powder

1//2 tsp salt

38 Andes Creme de Menthe Thins

~Preheat oven to 400

~In a large mixing bowl, combine sugar, butter, eggs and vanilla

~Use electric mixer at medium speed to beat until light and fluffy. Add flour, baking powder and salt and beat at low speed until soft dough forms

~Divide dough in half.  On well-floured surface, roll half of the dough into a 14 x 9″ rectangle.  Arrange mints evenly on dough, forming 7 rows of 7.

~Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9″ rectangle.

~Remove one sheet of wax paper and discard.  Carefully turn second rectangle over mint-topped dough, matching edges.  Remove remaining wax paper.

~Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints.  Gently press edges of “pillows” to seal.

~Place pillows 2 inches apart on ungreased cookie sheets.  Bake for 7 to 10 minutes or until edges are light brown.

~Cool completely before storing

Makes ~4 dozen cookies