INGREDIENTS

* 1 1/2 ounces Smirnoff White Grape Vodka
* 1/4 ounce triple sec
* 2 ounces cranberry juice
* 1 ounce lemon-lime flavored carbonated beverage
* 1 wedge lemon

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DIRECTIONS

1. Combine in a cocktail shaker through ice.
2. Shake, strain and represent in a martini glass.
3. Add a squeeze of lemon wedge.

Chicken Breasts with Lime Sauce

“Thin, breaded chicken breasts topped with a flavorful lime-butter sauce. Pounding the breasts doesn’t take long and the resulting tender chicken is worth it.”

PREP TIME  15 Min 
COOK TIME  15 Min 
READY IN  30 Min 
SERVINGS & SCALING
Original recipe yield: 4 servings

INGREDIENTS

4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 egg, beaten
2/3 cup dry bread crumbs
2 tablespoons olive oil
1 lime, juiced
6 tablespoons butter
1 teaspoon minced fresh chives
1/2 teaspoon dried dill weed
DIRECTIONS

Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.

INGREDIENTS
1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup confectioners’ sugar
3/4 cup butter
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DIRECTIONS
Combine dry ingredients. Cream butter until fluffy. Add to flour mixture and beat thoroughly.
Refrigerate 1 hour.
Preheat oven to 300 degrees F (150 degrees C).
Shape dough into 1 inch balls. Place about 1 1/2 inches apart on ungreased cookie sheets. Flatten with lightly floured fork. Bake for about 20 minutes or until edges are just lightly browned. Don’t overbake.

INGREDIENTS
1 (18.25 ounce) package chocolate cake mix
1 egg
3/4 cup vegetable oil
1/4 cup packed light brown sugar
2 cups butterscotch chips
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DIRECTIONS
Combine all ingredients in the order given. (Do not use mixer.) Drop by teaspoon onto an ungreased cookie sheet.
Bake at 350 degrees F (175 degrees C) for about 7 minutes. Do not let them get brown around the edges! Cool on the cookie sheet at least 10 minutes before trying to remove them, they will break!

INGREDIENTS
1/3 cup white sugar
1/2 cup white vinegar
1 teaspoon salt
1 teaspoon ground dry mustard
1 teaspoon grated onion
1 cup vegetable oil
1 tablespoon poppy seeds
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DIRECTIONS
In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds.

INGREDIENTS
1 lime, juiced
1 tablespoon red wine vinegar
1/4 cup orange juice
1/2 cup white wine
1/4 cup honey
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon chipotle chile powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 tablespoon paprika
1 tablespoon chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon ground ginger
1 pinch red pepper flakes
1 pinch cayenne pepper
3 tablespoons olive oil
6 skinless, boneless chicken breasts, pounded to 1/2-inch thickness
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DIRECTIONS
Whisk together lime juice, vinegar, orange juice, wine, and honey in a bowl until the honey dissolves. Add salt, pepper, chipotle powder, onion powder, garlic powder, paprika, chili powder, cinnamon, oregano, cumin, ginger, red pepper flakes, cayenne, and olive oil; whisk to mix. Place chicken breasts into a resealable plastic bag, pour in marinade, and coat well. Marinate in the refrigerator at least 30 minutes, or up to 2 days.
Preheat an outdoor grill for medium heat and lightly oil grate.
Remove chicken from marinade and shake off excess; discard remaining marinade. Cook chicken on the preheated grill approximately 5 to 7 minutes per side, or until the juices run clear and there are no signs of pink in the meat. source:allrecipes.com

1 (12-ounce) can skimmed evaporated milk
1 envelope plain gelatin
3/4 cup granulated sugar
6 fresh apricots (3/4 pound), diced
1 1/2 cups apricot nectar
1 cup low-fat plain yogurt
1 teaspoon vanilla extract
Combine milk and gelatin in large saucepan. Heat, stirring often, until gelatin dissolves.
Add sugar; heat until it dissolves. Using a wire whisk, stir in apricots, nectar, yogurt, and vanilla. Cool.
Pour mixture into ice cream maker; freeze according to manufacturer’s directions.
Makes about 2 quarts.Nutrition information per 1/2 cup serving: 75 calories, 2 g protein, 17 g carbohydrates, 18 mg sodium, .5 g fat, 1 mg cholesterol, .5 g dietary fiber, 445 IU vitamin A, 126 mg potassium.

Recipe provided courtesy of California Fresh Apricot Council

source:cookrecipes.com

Ingredients and Directions
2 cups all-purpose flour1 tablespoon baking powder

1/4 teaspoon salt

3/4 cup butter, softened

1 (8 ounce) package cream cheese

1 cup white sugar

3/4 teaspoon vanilla extract

2 cups flaked coconut

2 drops red food coloring

2 drops yellow food coloring

1 cup chocolate coated peanuts

Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets. Sift

together the flour, baking powder and salt, set aside.

In a medium bowl, cream together the butter, cream cheese, and sugar until

smooth. Stir in the vanilla, then gradually beat in the dry ingredients. Divide

the coconut into three separate containers.

Color one portion red, one yellow, and leave one plain. Toss the colored

coconut together with the plain. Roll cookie dough into walnut sized balls, roll

the balls in the coconut mixture, then place them 2 inches apart onto the

prepared cookie sheet. Press 1 candy into the center of each cookie.

Bake for 12 minutes in the preheated oven, then remove from the oven and

press 2 more candies into the center of each cookie. Return to the oven to

continue baking for another 4 to 5 minutes, until golden brown. Cool cookies

on the baking sheet for a few minutes before removing to a wire rack to

cool completely. Makes 3 dozen.