Buttercream Frosting

Recipe sent in by: D. Archer
Love, love, love buttercream!.

- 1 c Shortening
- 1 c Butter
- 8 c Confectioners' Sugar
- 2 tsp vanilla extract
- 6 fluid ounces Heavy Cream


1) Cream shortening until fluffy. Add confectioner's sugar and continue creaming until well blended.
2) Add vanilla and cream, blend on low speed until moistened. Add additional cream if necessary ( up to 2 ounces ).
3) Beat on high until frosting is fluffy.

Notes:
by I have not tried this yet, I may be doing so tonight, here's to hoping this is as wonderful as it sounds!

Simple Syrup

Recipe sent in by: D. Archer
Super easy, very adaptable, keeps for a long time in the refrigerator.

- Sugar
- Water


1) The trick to this is having equal parts water and sugar. In a saucepan bring water and sugar to a boil, until the sugar is dissolved completely. Allow to cool. Keep in the refrigerator.

Notes:
by D. Archer
•

This simple syrup is used in many different drink recipes, also used for keeping cake moist, just sprinkle on the different layers before frosting. Take care not to put too much as the cake will get soggy.

•

Also, you can infuse different flavors into the syrup, orange or lemon can be halved and boiled along with the syrup then removed for a citrus flavor. Additionally you can add a few drops of your favorite extract, aka vanilla, almond, etc. for a completely customizable flavor.

•

Can also be used for sweetening iced tea or used in lemonade instead of sugar.

•

For a variation, used 2 parts sugar ( 1 part white sugar, 1 part brown sugar : or all brown sugar ) to 1 part water. Use for making sweetened iced tea or in lemonade.

Lime Pepper

Recipe sent in by: D. Archer
For a new fresh taste!

- 4 tsp Granulated Lime Zest *
- 4 tsp Ground Black Pepper
- 4 tsp Salt


1) Combine all ingredients together in a bowl, store in an airtight container or jar. Use in recipes that call for lemon pepper.

Notes:
by D. Archer
To make your own lime zest, zest times with a small metal grater, place zest on a cookie sheet in a 200 degree F oven for an hour or two ( until it dries ). Then crush with a mortar and pestle small enough to use as a spice.

I suppose you could use the same method ( substituting lemon for lime ) for lemon pepper if you wanted your own homemade version.

Simple Cajun Seasoning

Recipe sent in by: D. Archer
Do it yourself and have on hand instead of paying for expensive store prices!

- 2.5 Tbs Salt
- 1 Tbs Dried Oregano
- 1 Tbs Paprika
- 1 Tbs Cayenne Pepper
- 1 Tbs Ground Black Pepper
- 1 Tbs Onion Powder
- 1 Tbs Garlic Powder


1) Mix all ingredients together in a bowl, store in an airtight container or jar.

Notes:
by D. Archer
This seasoning can be placed in a small jar tied with a decorative ribbon, include a recipe that utilizes this seasoning for an easy and fun homemade gift! I bet it would be great sprinkled over french fries.

Party Punch

Recipe sent in by: D. Archer
Super easy and fun to make, great for parties or kids.

- 4 Tbs Instant Iced Tea Mix ( flavor of your choice, in this case I used Passion Fruit Orange )
- 1 packet Kool-aid mix, makes 2 quarts ( again, flavor of your choice, I used black cherry )
- 1 c Sugar
- 1 Can of Sliced Pineapple in juice
- 3.5 quarts water ( More or less to your own taste )


1) In a large pitcher or bowl ( you need to be able to hold 1 gallon of liquid ), put in the kool-aid packet, sugar, and mix with 2 quarts of water.
2) Add in 4 Tbs iced tea mix and 2 cups of water. Mix all together and add in the pineapple WITH the juice. Stir then chill until cold or if there is space, add ice to chill.

Testimonials:
by D. Archer
I made this tonight for a picnic we are having tomorrow, it tastes nice and refreshing! It can be made to look more elegant by adding in slices of orange, served in a wine glass with crushed ice, and topped with a sprig of fresh mint.

Cantaloupe-Strawberry Blended Juice or Slush

Recipe & Photos sent in by:
N. Marion

Healthy, refreshing, and super easy.






Preparation time: 5 minutes. Makes: 2-3 servings.
- 1 whole cantaloupe, pref. organic and local (for juicy freshness!)
- 2 cup strawberries, cleaned and hulled (freeze for a "frozen" drink!)

Do Ahead If you want a cold drink, have your cantaloupe in the fridge. I like to freeze the strawberries also.
1) Clean and cut the melon in half. Scoop out the seeds and discard. Using a big spoon, scoop out the flesh and put it into your high-speed blender. Be sure to catch all the juice that comes out when you're scooping and add that to the blender.
2) Place strawberries in next. Place lid on blender and blend on high for about 1 minute, or until the cantaloupe and strawberry have turned to juice.
Note:
If you have a dryer melon, you might need to add a little water to get it moving. ~Also~ If your blender is not super powered, you might have to add a little water to help get things moving.

Enjoy!

Pan-Seared Polenta with Spicy Tomato-Basil Sauce

Pairs nicely with Spicy Tomato-Basil Sauce

8 servings
- 8 cups water
- 5 tablespoons (or more) olive oil, divided
- 2 teaspoons salt
- 2 cups polenta (coarse cornmeal)
- 1/4 teaspoon freshly ground black pepper
- Spicy Tomato-Basil Sauce (click for recipe)
- Fresh basil sprigs (for garnish; optional)

1) Preheat oven to 350°F. Place 15x10x2-inch glass baking dish on rimmed baking sheet. Combine 8 cups water, 3 tablespoons olive oil, and 2 teaspoons salt in dish. Gradually mix in polenta.
2) Place baking sheet with polenta in oven. Bake polenta 1 hour. Add pepper and stir to blend. Bake 20 minutes. Stir again and spread evenly. Bake until polenta is very thick, about 20 minutes longer. Cool polenta to room temperature, 1 to 2 hours (polenta will become firm). Using metal spatula, press polenta all over to even thickness.
DO AHEAD Can be made 2 days ahead. Cover with plastic wrap; chill.

1) Preheat oven to 325°F. Cut polenta lengthwise into 4 strips. Cut each strip crosswise into 6 squares. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares. Sauté until crisp and beginning to color, about 8 minutes per side. Transfer polenta to small baking sheet; place in oven to keep warm. Repeat with remaining polenta, adding oil to skillet as needed.
2) Divide polenta among plates. Top with warm Spicy Tomato-Basil Sauce. Garnish with fresh basil sprigs, if desired.


Recipe from bon appétit, for more information: Pan Seared Polenta with Spicy Tomato-Basil Sauce

Spicy Tomato-Basil Sauce

Pairs great with Pan Seared Polenta with Spicy Tomato-Basil Sauce or your favorite pasta!

Makes about 4 1/2 cups
- 4 1/2 cups canned crushed tomatoes with added puree (from two 28-ounce cans), divided
- 1/4 cup pine nuts
- 4 1/2 tablespoons extra-virgin olive oil
- 3/4 cup finely chopped onion
- 4 large garlic cloves, minced
- 1 teaspoon fennel seeds (finely crushed in plastic bag)
- 3/8 teaspoon (or more) dried crushed red pepper
- 1/2 cup finely chopped fresh basil, divided
- 1/3 cup dry white wine
- 1 teaspoon dried oregano
- Freshly ground black pepper

1) Place 1 cup crushed tomatoes in blender. Add pine nuts and blend until very smooth, about 1 minute.
2) Heat oil in heavy large pot over medium-low heat. Add onion, garlic, fennel seeds, and 3/8 teaspoon dried crushed red pepper. Sauté until onion is soft, about 5 minutes. Add remaining crushed tomatoes, 2 tablespoons chopped basil, wine, and oregano. Scrape in tomato mixture from blender and stir to combine. Simmer sauce until flavors blend, 5 to 6 minutes. Season to taste with salt, pepper, and more dried crushed red pepper, if desired.
DO AHEAD Can be made 1 day ahead. Cool, cover, and chill.

Rewarm sauce. Mix in remaining chopped basil.

Recipe from bon appétit, for more information: Spicy Tomato-Basil Sauce

Lemon-Berry Cheesecake

Makes: 8 Slices, Preparation time: 10 minutes, Cooking time: 1 hour and 10 minutes

Ingredients (use vegan versions):
- 1 graham cracker pie crust (store bought or home-made)
- 1 cup silken tofu
- 1 cup strawberries, fresh or thawed frozen
- 1/2 cup mixed berries (I used blueberries, blackberries, and raspberries)
- 1/2 cup sugar
- 2 teaspoons lemon extract
- 2 tablespoons cornstarch

1) Preheat oven to 350 degrees Fahrenheit. In a food processor, combine silken tofu, mixed berries and strawberries. Process until smooth. You’ll probably have to scrape down the sides a few times to make sure everything is combined.
2) Add constarch and lemon extract, then blend until smooth. Then pour in the sugar and (for the last time, I promise) combine until smooth.
3) Pour the tofu/berry mixture into the pie crust. Put the pie into the heated oven and bake for 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the middle. Chill for at least 5 hours, then slice and serve! Feel free to garnish with vegan whipped cream.

Source of recipe: VegWeb Lemon-Berry Cheesecake

More on this recipe, comments & photos can be found on the link above. I thought I'd post this because it sounds great for summertime heat!

Feta & Fresh Vegetables

Recipe sent in by: D. Archer
Use as a salad or sandwich/wrap.

- 1/4 lb Feta cheese ( whatever type you prefer )
- Romaine Lettuce ( any lettuce can be used )
- A few Chives
- 1 Lemon, zested and juiced
- 1 or 2 small Tomatoes ( any type, if using pearl or cherry add to taste )
- Olive oil ( to taste, if using as a salad, about 1/8 cup )
- Salt & Pepper to taste
- Optional pinch of Red Chile Flakes

As a salad:
1) To make the dressing mix olive oil, lemon juice & zest, red chile flakes, and salt & pepper.
2) Chop chives and mix into the dressing.
3) Wash the lettuce and dry leaves. Remove the bones and tear lettuce into bite sized pieces, place into a bowl.
4) Wash the tomatoes, slice into bite sized pieces and add to the lettuce.
5) Crumble feta cheese over the top, drizzle dressing over the salad.

As a wrap or sandwich:
1) In a bowl add the feta cheese ( crumbling as you do ) add the chopped chives, salt & pepper, smash together with a fork.
2) Add a tsp of lemon juice, then drizzle in olive oil, small amounts at a time, mixing everything together ( probably only 2 tsp ).
3) Put into a tortilla or pita bread, spreading in an even layer, lay the lettuce and tomato in. If making a wrap, fold part of the tortilla inward towards the center, then roll the side in until a roll is formed.

Note:
This would pair nicely with some roasted red peppers! Other herbs would lend themselves nicely also.

Quick & Easy Icing ( or Glaze )

Recipe sent in by: D. Archer
Super easy and fast, tastes rich and is easily adaptable!

- 2 Tbs Butter
- 2 oz Neufchatel cheese ( 33% less fat cream cheese )
- 1 Tbs Sugar
- 1/4 tsp Almond extract ( you can substitute your favorite flavor )
- Optional Milk, for thinning

1) In a small sauce pan, melt butter and cheese over medium-low heat, whisk until smooth.
2) Add in the sugar and whisk until dissolved.
3) Whisk in the extract, continue to whisk until flavor has been completely incorporated.

Note:
You can stop at this step if you want a thicker icing, but if you'd prefer a glaze, whisk in milk 1/2 tsp at a time until you reach desired consistency.

This is only a small amount of icing, perfect for icing a pound cake. This recipe lends itself to much modification: Add as much or little sugar to taste, also works wonderful with a splash of fresh squeezed lemon OR orange juice, would be nice with vanilla extract.

Testimonials:
by D. Archer
"Also, for added richness & a slightly sweeter taste try melting in a small amount of white chocolate into the icing. If you add the white chocolate, you can also thin with a little more milk and use as a drizzle on plates or over desserts for a fancy, elegant, yet very easy sauce or garnish."

Muslim Navy Bean Pie

Recipe sent in by: N. Marion

This pie is made with navy beans but it is very similar in taste to a
sweet potato or pumpkin pie. Pairs well with: Whole Wheat Pie Crust







Yields 2 bean pies
- 2 Whole Wheat Pie Crusts
- 2 C. dried navy beans
- 4 Eggs
- 1-12 oz. can evaporated milk
- 1 stick butter softened
- 1 tsp nutmeg
- 1 tsp cinnamon
- 2 Tbl unbleached flour
- 2 C. organic sugar
- 2 Tbl vanilla extract

1) Rinse and soak beans in a pot of water overnight. OR quicksoak according to directions on package.
2) Drain beans and fill with water to cover plus 2 inches. Cook beans until soft.
3) Preheat oven to 350 degrees.
4) In blender, blend beans, butter, milk, eggs, nutmeg and flour about 2 minutes on medium speed.
5) Pour mixture into a large mixing bowl. Add sugar and vanilla. Mix well.
6) Pour into pie shells. Bake about one hour. Until golden brown.

Tip: 5 minutes after removing pies from oven, cover with plastic wrap that clings.

They look delicious!
Want a slice?

Testimonials:
by N. Marion
"The navy bean is the staple of the Muslim diet because it is such a power bean. It has a great balance of everything! This pie is in no way healthy except for that little super bean, but then again, is pie really supposed to be? :o) Try it, you will LOVE it."

Whole Wheat Pie Crust

Recipe & Photo sent in by:
N. Marion

Pairs well with:
Muslim Navy Bean Pie








Yields 2 pie crusts
- 2 Cups Finely Ground Whole Wheat Flour
- 1 Teaspoon Salt
- 3/4 Cups Vegetable Shortening
- 7 Tablespoons Cold Water

1) Mix flour and salt in bowl.
2) Cut in shortening using pastry blender or two knives, until all flour is just blended to form pea-sized chunks.
3) Sprinkle water, one tablespoon at a time. Mix lightly with fork until dough will form a ball.
4) Divide dough into two parts. Press between hands to form two 5- to 6-inch patties. Set aside one pattie.
5) With rolling pin, roll out the crust pattie between two pieces of unfloured plastic wrap, into a circle the size of your pie pan.
6) Remove top piece of plastic wrap. Use the bottom piece of plastic wrap to lift the crust and turn it into the pie pan. While plastic wrap is still covering crust, gently press crust to fit the pan. Remove the other piece of plastic wrap.
7) Roll out the other pie crust pattie the same way.

Veggie Supreme Pizza

Recipe & Photo sent in by:
N. Marion

Pairs well with: Pizza Sauce & Whole Wheat Rosemary Pizza Crust






- 1 Whole Wheat Rosemary Pizza Crust
- 1/4 c. Pizza Sauce
- 1 Tbs Minced garlic
- 1/4 c Onion, diced
- 1/2 Green bell pepper, diced
- 1/4 c Diced tomatoes
- 1 c Italian Style Cheese, shredded
- 1 c Mozzarella Cheese, shredded
- Handful of Cheddar Cheese, shredded (optional)

1) Place crust in pizza pan.
2) Spread on warm pizza sauce to cover whole crust ( use as much or as little as you'd like ).
3) Sprinkle minced garlic on top of sauce. Spread Italian Cheese on top of garlic. Sprinkle remaining veggies around pizza, using as much or as little as you'd like.
4) Finish with Mozarella Cheese.
5) Bake at 425 degrees for 8 minutes. Check pizza and continue to cook until desired doneness.



All pretty & ready for the oven.
All melted and cooked up!

Pizza Sauce

Recipe & Photo sent in by:
N. Marion
Pairs well with: Whole Wheat Rosemary Pizza Dough









Yields 3 cups
- 2 Tbs Olive oil
- 1 clove Garlic, crushed
- 1-28oz. can Tomato puree
- 1 tsp Dried marjoram
- 1 tsp Dried basil
- Salt and pepper to taste

1) Over medium heat, heat oil in sauce pan until hot.
2) Add all ingredients, cover and bring to a boil.
3) Uncover, lower heat and allow to simmer 30 minutes.

Note:
Store leftover sauce in the fridge in an airtight container for up to a week.

Whole Wheat Rosemary Pizza Dough

Recipe & Photo sent in by:
N. Marion










Yields 4 pizza balls
- 1 1/2 C. warm water (mine was 110 degrees)
- 2 T. extra virgin olive oil
- 1 t. brown sugar
- 1 C. whole wheat flour
- 1 package active dry yeast or 2 t. instant yeast (I used instant)
- 3 C. all-purpose flour plus extra for kneading
- 1 1/2 t. salt
- 1 sprig fresh rosemary, leaves removed and chopped (I used about 1 Tbs dried and crushed them a little)

Mix the dough:
1) In a medium bowl, stir together whole wheat flour, yeast, water, oil, and brown sugar.
2) Add all-purpose flour, salt, and rosemary and stir with a wooden spoon until dough starts to come together.
3) Turn the mixture out onto a floured counter or board.

Knead the dough:
1) Using floured hands, knead the dough, adding extra flour as needed, until it is smooth and slightly tacky rather than sticky, about 5 minutes.
2) Form dough into a ball and place in an oiled bowl.
3) Turn ball in the bowl to coat both sides with oil then cover with a towel or plastic wrap.
4) Set bowl in a warm place and let dough rise until doubled ( about 45 minutes to an hour). I set mine in the oven with a pot of boiling hot water underneath ( Do not turn the oven on, the boiling water will be all the heat you need ).

Divide the dough:
1) When dough has doubled, lightly oil a countertop and turn dough out onto it. With oiled hands, gently deflate the dough.
2) Using a knife or dough scraper, divide dough into four equal pieces. Form each piece into a ball then cover pieces with a towel or lightly greased plastic wrap. Let rest for 20 minutes.
3) At this point, you can put each ball of dough in a ziplock sandwich bag and store in the refrigerator for up to three days.(Or make sure your dough is well oiled and wrap it in plastic wrap and then place in a ziploc bag and freeze for up to a couple of months). When ready to use, bring to room temperature and proceed with the next step.

Preheat the oven:
Preheat the oven to 425 degrees.

Shape the crusts:
1) Move the balls of dough to the edge of your work surface and keep them covered. Take one ball of dough out and working on the oiled surface, flatten it slightly with the heel of your palm.
2) Then start pushing the dough out from the center using the side of your hand and working in a circle. Continue working the dough into a circle, pushing outward with the palm of your hand until the crust is as wide as it needs to be to fit your pizza pan.
You should end up with a small lip all the way around. Transfer crust to pan.
3) Cover crust and let rest for 10 minutes. While the first crust is resting, start forming a second one.
4) After the first crust has rested for 10 minutes, add your toppings.

Bake pizza:
1) Check pizza after 8 minutes. ( Cook more or less depending on your taste ).
2) When crust is golden, remove pizza.

Sour Cream Pound Cake

Recipe & Photo sent in by:
N. Marion










- 1 1/2 c All-purpose flour (I used unbleached, white flour)
- 1 1/2 c White sugar (I used organic sugar)
- 1/2 c Butter
- 1/2 c Sour cream
- 3 Eggs
- 1 pinch Baking soda

1) Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan.
2) In a large bowl, cream butter and sugar until light and fluffy.
3) Add sour cream and eggs. Add flour and pinch of soda, mix well.
4) Pour into a 8x4 inch loaf pan.
5) Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.

Note:
by: N. Marion
Mine did this little Grand Canyon divide thing in the middle...lol (I don't know why) When the rest of the cake was done the little divide part wasn't and so (mistakenly) I put it back in for another 10 minutes. I realized, afterwards, if I had just let it set, the divide would have finished baking on its own. My cake is fine it just has overly brown edges, but nothing that a little lemon juice squirted on it won't cure :o)

Easy Blueberry Topping

Recipe & Photo sent in by:
N. Marion

A very adaptable recipe. Lots of options and lots of great flavor!







- 2 1/2 c Blueberries fresh or frozen ( if frozen; thaw and drain off liquids )*
- 1 Tbs Cornstarch
- 1 1/2 tsp Lemon juice ( you can use orange juice in place of lemon for a slightly different flavor )
- 1/8 c Water
- 1/8-1/4 c Sugar ( I used 1/4 cup and it wasn't too sweet )

1) Carefully pick through fresh blueberries and discard any that are moldy, crushed, soft or shriveled. (If there are any stems still remaining on the berries, remove them and discard ). Check through enough berries to produce 2 1/2 cups of cleaned blueberries.
2) Place the blueberries in a strainer and gently swish in cold water. Allow excess moisture to drain off. (If using frozen blueberries, thaw and drain off the excess liquid).
3) Mix the cornstarch, lemon juice and water together in a saucepan and stir until blended. Then place the blueberries in the saucepan.
4) Cook the blueberries over medium heat until mixture has thickened and is translucent. Stir the berries often while cooking.
5) As the sauce thickens, add 1/8 to 1/4 cup of sugar to desired sweetness.

Notes: The topping can be served warm or cool, depending on what you are using it for. It can be used as a topping on cheesecake, ice cream, pancakes, and many other foods.

* Other berries work well in this topping also.

** This topping can also be used in recipes that call for a can of blueberries. Allow the topping to cool before adding it to other ingredients.

Super Fast & Easy Blueberries & Cream

Recipe sent in by: D. Archer
Adapted from a recipe I found online.
- 2 c fresh blueberries ( 1 pint )
- 1/3 c sour cream ( regular or low-fat )
- 1 tsp vanilla extract
- 4 tsp brown sugar

1) In 4 small bowls place 1/2 cup blueberries.
2) Mix the vanilla into the sour cream, then spoon in a heaping tablespoon onto the berries.
3) Top with 1 teaspoon of brown sugar.
4) Enjoy!

Notes: For a crunchy addition, crumble some granola over the top.

Strawberry Jam

Recipe sent in by: D. Archer
I haven't tried this yet, but it was so easy, I figured I'd post it and give it a chance!

- 1/3 c Water
- 3 tbs Sugar
- 2 c Coarsely chopped strawberries ( divided )

1) In a small saucepan over medium heat, combine water and sugar. Cook until sugar is dissolved ( about 3 minutes ).
2) Add 1 cup chopped strawberries and bring mixture to a boil. Reduce the heat and simmer about 10 minutes, smashing the strawberries with a fork. Mixture should be syrupy.
3) Remove from heat, stir in the remaining strawberries.
4) Pour mixture into a bowl, cool completely.
5) When cooled, cover the bowl and chill.

Note: I bet this would be great served warm over nice hot waffles or pancakes!

Strawberry Topping

Photo by: N. Marion

Recipe sent in by: D. Archer
Old family treat, my mom made this for us for dessert, paired with vanilla ice cream, DEE-LISH!





The trouble here is, I have no measurements for you!

Here is what you need:
- 2 baskets of fresh strawberries* ( you can use frozen also, but the end result will be softer strawberries )
- 1/4 - 1/2C Granulated Sugar* ( amount depends on how many strawberries you have )

1) Slice strawberries into a bowl.
2) Pour in sugar and stir/toss around strawberries until they are coated, cover the bowl and place in the refrigerator. Allow to sit for about an hour or longer. Stir the berries after they have been chilling for a while.
3) Sugar should be completely dissolved. Stir the strawberries and syrup together, and taste. If it doesn't taste sweet, add a bit more sugar and let chill for about 20 minutes longer, stir and serve over your favorite dessert. ( Either pound cake or vanilla ice cream are a perfect match! )

Testimonials:
by N. Marion
"Vanilla Ice Cream with Strawberries ♥ Thank you again, Dawn! We all LOVED this. You guys should try this, it was so great! I used frozen strawberries (I'm sure fresh would be better, but I only had these) I defrosted them and then chopped them up and put them in a bowl. I sprinkled a little sugar on top and gave them a stir and then let them sit in the fridge while I made dinner. When it was time for dessert, I took the strawberries out and gave them another lil stir and then spooned them on top of our lil cups of ice cream and yummy!!!"

Cucumber Dill Salad

Photo by: N. Marion

Recipe sent in by: D. Archer
3:45 a.m. and couldn't sleep, I came up with 3 dishes, this is the second side. Great for a refreshing summertime snack.







- 2 Cucumbers
- 1 Lemon ( Zest & Juice )
- 1/4 c Mayonnaise
- 1/2 Tbs Dried Dill
- Salt & Pepper to taste

1) Peel and slice cucumbers and put them in a bowl, set aside.
2) Zest and juice the lemon into the bowl.
3) Add the mayonnaise, dill and salt/pepper.
4) Mix everything together and put into the refrigerator until chilled.
5) Toss salad until coated and serve.

Testimonials:
by: N. Marion
My munchkin just asked for "the special cucumbers that we had for dinner" to have with her tomato grilled cheesie. She also said she wants them in her lunchbox! Thank you Dawn, I couldn't force her to eat them a week ago and now she's asking for them..."

Cumin Basmati Rice

Recipe sent in by: D. Archer
3:45 a.m. and couldn't sleep, I came up with 3 dishes, this is one of two sides.

- 1/4 c Olive Oil ( Extra Virgin Olive Oil, for more flavor )
- 3 Tbs Butter
- 1/4 c Water
- 3 c Basmati Rice
- 1 small to medium Onion
- 4 to 6 stems worth of Cilantro
- 1 lg clove of Garlic
- 2 tsp Cumin ( ground )
- Salt & Pepper to taste

1) Steam the rice according to the directions on the bag.
2) Mince garlic, onion, and cilantro.
3) In a large frying pan, melt/heat the olive oil, water, and butter. Mix in the cumin, salt, and pepper.
4) Add the cilantro, garlic, and onion. Allow onions to get soft then add entire mixture to the rice, let the rice finish steaming.
5) When the rice is done steaming transfer to the frying pan and fry for an additional 8 minutes. Ready to serve.

Note: You can modify the amount of seasoning to rice depending on how strong you like the flavor.

Cilantro Chicken

Recipe sent in by: D. Archer
3:45 a.m. and couldn't sleep, I came up with 3 dishes, this is the main dish of the meal quite tasty!

- 1 lb Boneless Skinless Chicken Breast *
- 1 bunch Fresh Cilantro
- 3 Cloves Garlic
- 1 Lemon
- 1/2 C Olive Oil (Regular or Extra Virgin)
- 1 tsp Red Chili Flakes
- Salt & Pepper to taste

1) Clean/prep chicken for marinade, place in a large ziploc bag.
2) Mince garlic and about half of the bunch of cilantro and place in a bowl.
3) Zest and juice the lemon into the bowl, add the chili flakes and salt/pepper.
4) Stir the mixture then add it to the chicken, close the bag, then massage the mixture into the chicken (until all the chicken is coated). Place the chicken in the refrigerator for about an hour, massage the chicken again then return to the refrigerator for another hour or so. ( The longer you marinate the chicken the more flavor you will get ).
5) Grill chicken for about 10-15 minutes ( depending on thickness ) or until done. Chicken should not be pink inside. **


* For this dish I used thin cut boneless skinless thin cut breast fillets ( you can substitute your favorite type of chicken ).
** Chicken can be done in a pan instead of on the grill.