• 1 pear, diced
• 1/4 cup feta cheese
• 1/2 cup walnuts, chopped

• 2 Tbsp cranberries
• 1 bag spring

1. Add spring mix to bowl and cover with toppings.

• 1 pkg. white cake mix
• 1/2 cup oil
• 2 eggs
• 20 drops green food coloring

• 1 can "Pillsbury Hot Pink Vanilla" cake frosting
• mini chocolate chips

1. Preheat oven to 375 degrees.
2. In a large bowl mix cake mix, oil, eggs, and food coloring with a spoon until mix is moistened.
3. Shape dough into one-inch balls and place on ungreased cookie sheet. Flatten the balls.
4. Bake at 375 degrees for 8-9 minutes or until the edges are light golden brown.
5. Cool one minute then remove from cookie sheet.
6. Frost immediately while cookies are warm.
7. Add chocolate chips to look like seeds. Let frosting harden.

• 5 Tbsp dried minced onions
• 7 tsp parsley flakes

• 4 tsp salt
• 1 tsp garlic powder

1. Place minced onion in a food processor and chop until fine. Mix parsley flakes, salt, and garlic powder in food processor until well blended.
2. Store in an airtight container.

**To make dressing mix together 2 Tbsp dry mix with one cup mayonnaise and 1 cup milk.**

• 2 Tbsp olive oil
• 1 clove garlic, minced
• 1/2 cup dry bread crumbs
• 1/3 cup grated Parmesan cheese
• 1 tsp dried basil

• 1/4 tsp ground black pepper
• 2 large boneless skinless chicken breasts, sliced thinly in half so you have 4 pieces

1. Preheat oven to 350 degrees.
2. In a bowl, blend the olive oil and garlic.
3. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper.
4. Dip each chicken breast in the oil mixture, then in the bread crumb mixture.
5. Arrange the coated chicken breasts on a foil lined baking sheet, and top with any remaining bread crumb mixture.
6. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.