Toffee

1 cup slivered almonds
1 cup butter (do not substitute margarine)
1 cup sugar
1/3 cup water
1/2 tsp. vanilla extract
1/4 tsp. salt
12 ounces milk chocolate chips
1 cup finely ground walnuts

Line cookie sheet with foil and spray it with non-stick cooking spray.  Place slivered almonds in a single layer on cookie sheet.  Cook butter, sugar, water, vanilla and salt in a heavy saucepan over high heat, stirring mixture constantly, 15-18 minutes or until candy thermometer registers 310 degrees.  Remove from heat immediately pour over almonds (do not scrape the pan). (The toffee mixture will not coat the entire baking sheet).  Sprinkle immediately with chocolate morsels and spread evenly to 1/2-inch from sides.  Sprinkle with ground almonds.  Let stand firm.  Break into small pieces and store in an airtight container.

Fluffy Thick Homestyle Pancakes

1 1/2 cup flour
1 Tbsp baking powder
1 tsp. salt
1 Tbsp. sugar
1 1/4 cup milk
1 egg
1 tsp. vanilla extract
3 Tbsp. butter, melted

In a large bowl, sift together flour, baking powder, salt and sugar.  Make a well in center and pour in the milk, egg and melted butter; mix until smooth.  Heat a lightly oiled griddle or frying pan over medium-high heat.  Pour or scoop batter onto the griddle, using approximately 1/4 cup for each pancake.  Brown on both sides and serve hot.

Phyllis' Tuna Casserole

2 boxes Kraft Mac & Cheese
2 cans tuna
1 can Cream of Mushroom soup
Frozen peas
Garlic salt
Pepper
Dried onion

Prepare mac & cheese according to box.  Drain tuna and add to mac & cheese.  Add the rest of the ingredients (seasonings and onions to taste) to mac & cheese.  Put in oven-safe dish and bake at 350 degrees for 30 minutes.