Sweet and sour salad dressing, toffee cookies

This is another recipe I tried and saved back when dill was the “it” ingredient. Greek yogurt adds another tangy flavor to the dressing. Serve on lettuce as a salad or with your favorite bread, buns, or crackers.

• 1 ½ cups cooked chicken (chopped)
• ¾ cup chopped dill pickles
• ¼ cup finely chopped onion
• ¼ cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 2 tablespoons sweet relish
• Dijon mustard 1 tbsp
• 1 t dried chives
• 1/2 t dried dill
• Add salt and black pepper to taste

Combine yogurt, mayonnaise, relish, mustard, chives, and dill in a large bowl. Season with salt and pepper and stir. Add chicken, chopped pickles, and onion and mix well. Chill. Serves 4-6.

I love that these oatmeal cookies are free of the usual cinnamon and other spices, and the best part is the flavor of oats, brown sugar, vanilla, and pecans.

• 1 pack yellow cake mix
• 2 cups uncooked oatmeal
• 1 cup brown sugar
• 1/2 cup vegetable oil
• 1/2 cup nonfat sour cream
• 2 eggs
• 1½ t. vanilla
• A pinch of salt
• 1 cup pecans, chopped

Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Beat eggs in a large bowl, then stir in oil, sour cream, vanilla, and salt. Add cake mix, sugar, and oatmeal, stirring well. Stir in pecans. Drop batter by the tablespoon onto the prepared baking sheet, 2 inches apart. Bake for 12 to 15 minutes or until lightly browned. Cool on the baking sheet for 3 minutes, then transfer to foil or a wire rack to cool completely.