Diva Tasting: Halibut Bake & Layered Fluff…

Halibut Bake


  • 2 Cloves Garlic, Minced

  • 6 Tablespoons Olive Oil

  • 1 Teaspoon Dried Basil

  • 1 Teaspoon Sea Salt

  • 1 Teaspoon Ground Black Pepper

  • 2 Tablespoons Lemon Juice

  • 1 Tablespoon Fresh Parsley, Chopped

  • 4 (6 Ounce) Halibut Fillets


  1. In a large zip close bag, prepare marinade by mixing garlic, olive oil, basil, salt, pepper, lemon juice and parsley. Place halibut fillets in the bag, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.

  2. Preheat oven to 375 degrees F.

  3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed fillets in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork. Serve with spinach salad, roasted Brussels sprouts hash and beverage.

Layered Cookie Pie


  • 64 Shortbread or Butter Cookies, Reserve 10 For

  • 1 Cup Butter Or Margarine, Melted

  • 2 Cups Cold Cream

  • 2 Pkg. (4 Serving Size) French Vanilla Flavor Instant Pudding & Pie Filling

  • 1 (8 Ounce) Tub Whipped Topping, Thawed, Divided


  1. Finely crush the cookies; mix with butter. Press firmly onto bottom of 9X13 inch baking dish.

  2. Pour cream into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)

  3. Spoon 1-1/2 cups of the pudding into crust. Gently fold 1/2 of the whipped topping into remaining pudding; spread over pudding layer and crust. Chop remaining 10 cookies; stir into remaining whipped topping. Spread over pie.

  4. Refrigerate 4 hours or until set.


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