Ingredients:

2 11-1/2 ounce - Mixed nuts

1 14-ounce bag - M & M® plain chocolate candies

1 12-ounce bag - Seedless raisins

1 6-ounce bag - Dried sweetened cranberries

Directions:

Combine all ingredients in a large bowl and mix well. Spoon into a covered container.

Ingredients:

6 each - 4 ounce boneless, skinless chicken breasts

1 14-ounce can - Low sodium chicken broth

3 tablespoons - Fresh-squeezed lemon juice

1 tablespoon - Olive oil

1/2 teaspoon - Onion powder

1/4 teaspoon - Garlic powder

1 tablespoon - Dried tarragon

1/4 cup - Thinly sliced celery

6 each - Small sandwich rolls

As desired - Leaf lettuce leaves

As desired - Tomato slices

As desired - Red onion slices

As desired - Dijon mustard

Directions:

Preheat oven to 400 degrees Fahrenheit.

Mix the broth, lemon juice, olive oil, onion powder, garlic powder, tarragon and celery in a glass 9"x13" baking pan. Add the chicken breast in a single layer.

Bake uncovered for 20 to 30 minutes or until chicken is cooked through and the liquid is bubbling. Remove from oven and cool in liquid. Slice each chicken breast on the diagonal and transfer chicken and liquid to a sealed plastic container and refrigerate until ready to assemble sandwiches.

To assemble sandwiches: Spread bottom half of roll with Dijon mustard. Layer lettuce, tomato slices, red onion slices and chicken and top half of roll.

If you're watching your carbohydrate intake, this chicken is also delicious on a green salad, and even better garnished with goat cheese.

Ingredients:

12 each - Large hard-boiled eggs, peeled

5 tablespoons - Mayonnaise

2 - 1/2 tablespoons - Sweet pickle relish

1/2 teaspoon - Dijon mustard

1/8 teaspoon - Onion powder

Pinch - Garlic powder

To taste if desired - Salt and pepper

As needed if desired - Paprika or dill weed

Directions:

Combine the mayonnaise, pickle relish, mustard, onion powder, garlic powder and salt and pepper in a mixing bowl.

Slice the eggs in half length-wise. Place the egg yolks in the mixing bowl. Place the egg white halves on a platter.

Smash the egg yolks with a fork and blend into the mayonnaise mixture. Carefully spoon the mixture into the egg white halves. Or, spoon the mixture into a frosting bag fitted with a large star tip and pipe the mixture into the egg white halves. Sprinkle with paprika or dill weed.

Ingredients:

5 pounds - Yukon gold potatoes, washed and unpeeled

8 each - Large eggs

1 cup - Finely chopped celery hearts

1/2 cup - Finely chopped sweet onion

1/2 cup + 3 tablespoons (or to taste) - Sweet pickle relish

1/2 cup - Halved and thinly sliced red radish

3 cups - Mayonnaise (not Miracle Whip®)

3 tablespoons - Dijon mustard

2 tablespoons - White vinegar

1 teaspoon - Celery seed

1/2 teaspoon - Salt

1/8 teaspoon - Pepper

As needed - Paprika or dll weed

Directions:

Cover the potatoes with water in a large pot. Cover. Bring to a boil. Lower heat and cook until tender, approximately 30 to 35 minutes. Drain, rinse and cool until you can hold without burning your hands. They should still be warm. Peel the potatoes.

Meanwhile, cover the eggs with cold water in a pan. Cover. Bring to a boil. Lower heat and cook for 2 minutes. Turn off the heat and allow to sit in the water, covered, for 12 minutes. Drain and put into ice water to chill for easier peeling. Peel.

In a very large bowl, combine the celery, onion, pickle relish, mayonnaise, radish, Dijon mustard, white vinegar, celery seed, salt and pepper. Dice the eggs and stir in. Dice the slightly warm potatoes into the dressing. Gently toss until well covered. Add additional salt and pepper if desired, to taste.

Turn into serving bowl and sprinkle with paprika or dried dill weed to garnish