Preheat oven to 325° F.

Break dough along pre-scored lines.

Place dough about 3 inches apart on ungreased baking sheets

Bake for 18 to 20 minutes or until centers are set.

Cool on baking sheets for 3 minutes; remove to wire racks to cool completely.

Combine the evaporated milk and sugar and place over low heat.

Combine the cornstarch and milk, stirring into a smooth paste.

Slowly add this to the heated milk and sugar, stirring constantly until the sauce thickens.

Add the vanilla, liqueur, and brandy.

Simmer the sauce 1 minute longer.

In a small bowl, stir together the cream cheese and Cheddar cheese with a fork until the Cheddar is incorporated.

Stir in the salsa, green onion, and chili powder.

Spread the mixture evenly on the tortilla.

Roll up and cut off the two ends.

Cut tortilla into 4 pieces and serve.

Preheat oven to 350 degrees.

Lightly grease or spray cookie sheet with nonstick cooking spray.

Mix together fructose, flour, Salt-It, and baking powder.

Add margarine, vanilla extract, lemon juice, orange fruit spread, and water; mix to form a soft dough.

Roll into 1-inch balls.

Roll each ball first in egg white, then in walnuts.

Place on cookie sheet and press thumb into center of each.

Bake 12 to 14 minutes; cool on wire rack.

When cooled, fill each thumbprint with 1/4 teaspoon fruit spread.

Warm a large nonstick skillet coated with cooking spray over medium-high heat.

Add steak and brown on both sides.

Drain off any fat.

In a small bowl, combine tomato sauce, water, Worcestershire sauce, onion, salt, pepper, oregano, and parsley; mix well.

Pour over meat in skillet, cover, and simmer for 30 minutes or until meat is tender.

Gently stir in peas and cook an additional 2 to 3 minutes until peas are thoroughly heated.

Prepare an outdoor grill with the rack set 4 to 6 inches from the heat source, or prepare an oven broiler.

Brush each filet with oil, and press some peppercorns in the top side of each steak.

Grill or broil the steaks for 8 to 12 minutes for medium-rare, or longer to taste, turning once.

In a shallow dish, combine potato flakes, seasoned salt, and pepper.

Dip catfish fillets in beaten egg, then coat well with seasoned potato mixture.

Place in a large nonstick skillet coated generously with cooking spray, and cook over medium heat until fillets are golden, about 10 minutes.

Spray remaining uncooked side of fillets with cooking spray, turn over, and continue cooking until golden and fish flakes easily with a fork (about 10 more minutes).

Turn only once during cooking.

Melt the margarine in a skillet over medium-high heat.

Add the vegetables and saute for 2 minutes.

Add the broth and saute for 4 minutes.

Season with pepper and salt and serve.

Preheat the oven to 375 degrees.

In a small bowl, combine the flour, bran, and baking soda.

In a large bowl, cream the butter and sugar.

Beat in the eggs.

Gradually add the flour mixture to the large bowl, mixing well.

Stir in the nuts and chocolate.

Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes.

Grill the turkey tenderloins 6 inches from the heat source, about 4 to 5 minutes per side, brushing with the olive oil.

Remove the turkey and let cool.

Combine the lime juice, oil, and honey.

Toss in the cabbage and carrots.

Add the kiwi and toss again.

Serve the turkey at room temperature with the slaw.