In a small mixing bowl, add each of the ingredients. Stir to incorporate well.

Store in the refrigerator.

Defrost the shrimp overnight in the refrigerator or by running cold water over them. Remove the shells and tails.

Place the shrimp in a non-stick saute pan and add the sweet and sour sauce and pepper. Cook over medium heat, turning the shrimp in the sauce, for about 5 minutes.

Remove the cooked shrimp to a platter, add a toothpick for serving, and sprinkle with sesame seeds. Serve warm or cold. Store in the refrigerator.

Bake the potato about 50 minutes at 350 degrees F. When cool enough to handle, slice the potato in half, lengthwise. Scoop out the inside into a mixing bowl, leaving about 1/4″ of potato along the peel.

With an electric mixer, beat the inside of the potato with the minced garlic, salt and pepper, and yogurt. Do not overbeat, but it should be the consistency of mashed potatoes.

Spoon the mashed potatoes back into the skin. Sprinkle with Parmesan cheese and parsley, and return to the oven to bake for 10 more minutes. Serve warm.

Cook the pasta in salted water according to the package directions.  Drain and allow to cool while chopping the onion and celery.

Add the chopped onion and celery and the pepper. Stir to combine. Cover and refrigerate.

When the pasta has cooled, add the Zesty Italian dressing and the shrimp. Mix to incorporate all of the ingredients. Cover and store in the refrigerator.

Beat the egg whites with Splenda and vanilla flavoring. Add the crushed strawberries. (Basically, you’ve got the Strawberry Mousse.)

Core the apple, then chop finely with the peel. Add it to the strawberry mousse. Add the cinnamon and oats and mix well. Let sit for at least 5 minutes so the oats absorb the flavors.

Prepare miniature cupcake baking trays with paper baking cups. Using a small scooper or a teaspoon, fill each cupcake slot to the top. Make sure to get bits of apple in each one.

Bake at 350 degrees F for 20 minutes. Serve warm with a dollop of Cool Whip for dessert or cold for a snack. Store in a covered container in the refrigerator.

Beat the egg whites and Splenda until stiff. At least 5 minutes with the electric mixer. Stir in the vanilla flavoring.

Crush the strawberries, then fold into the egg whites until fully incorporated.

In a 2-quart pot, combine water, lemon juice, sliced onion, bay leaf, and seasonings. Bring to a boil. Simmer 20 minutes.

Cut cod into 4 serving size pieces. Add to simmering liquid and cover with lid. Cook for 10 minutes or until fish flakes with a fork. 

Remove cod and onions to serving platter. (Toss poaching liquid.) Garnish with parsley flakes. Serve immediately.

Preheat oven to 350 degrees F.   Grease and flour 9 x 9 cake pan.

In a small glass, mix cinnamon and brown sugar together. Set aside.

Peal and chop apple. Set aside.

Using an electric mixer, cream the butter and sugar together until light and creamy. About 5 minutes.

Beat in eggs, one at a time, until thoroughly incorporated. Add vanilla extract and milk. Mix well. 

Combine flour and baking powder in another bowl, then add to the liquid ingredients. Mix until smooth. Stir in the chopped apples.

Pour half the batter into the prepared pan. Sprinkle half of the brown sugar/cinnamon mixture on top, and swirl with a knife. Add the remaining batter, and swirl the remaining sugar/cinnamon mixture.

Bake for 30 minutes or until toothpick inserted in the center of the cake comes out clean.

Preheat oven to  350 degrees F.   Chop onion.

In a non-stick saucepan, add chopped onion, ketchup, brown sugar, mustard, vinegar, Worcestershire sauce, and pepper. Simmer these on stovetop for about 5 minutes, stirring occasionally.

Add 1 can of beans, including the liquid. Sir to incorporate. Bring to a low simmer, then transfer to a small baking dish. 

Bake uncovered until thick and bubbly, about 40 minutes.