Chewy Ginger Cookies Recipe

Recipe Source: Infinitelive.com

These chewy ginger cookies are very soft and delicately flavored.

This recipe makes about 4 to 4½ dozen cookies.

Ingredients

¾ cup butter, softened
1 cup sugar
1 egg
¼ cup molasses
2 tsp. baking soda
2 cups flour
½ tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
½ tsp. salt
extra sugar for coating

Preheat oven to 350°F.
Cream the butter and the sugar.
Add the egg and stir in the molasses.
Combine the baking soda, flour, spices and salt in a separate bowl.
Combine the wet and dry mixtures.
Shape into small (2 cm diameter) balls and roll in granulated sugar.
Place on greased cookie sheet. Do not flatten balls.
Bake for about 11 minutes.

Grilled Fish with Nectarine Mint Salsa

SUBMITTED BY: EatCaliforniaFruit.com
Recipe Source: Allrecipes.com

"Fresh California nectarines and mint come together in a colorful and zesty salsa to top a perfectly grilled white fish fillet or steak."

PREP TIME 15 Min
COOK TIME 10 Min
READY IN 25 Min

INGREDIENTS (Nutrition)

* 4 (6 ounce) halibut, swordfish or mahi mahi fillets or steaks
* 3 tablespoons butter
* 1 tablespoon lemon juice
* 2 cloves minced fresh garlic
* 1/4 teaspoon lemon pepper
* 1/4 teaspoon salt

* Nectarine Mint Salsa:
* 2 fresh California nectarine, pitted and diced
* 3 tablespoons finely chopped red bell pepper
* 2 tablespoons sliced green onions
* 2 teaspoons fresh lime juice
* 1/2 tablespoon chopped fresh mint
* 1/2 finely chopped small seeded jalapeno pepper

DIRECTIONS

1. Prepare grill for cooking fish over medium-high heat. Rinse fish and pat dry. Melt butter in a small saucepan. Add lemon juice, garlic, lemon pepper and salt; simmer for 1 minute over low heat and set aside. Cook fish fillets for about 5 minutes on each side or until fish flakes easily with a fork, brushing liberally with butter mixture during the last few minutes of cooking. Serve with a large scoop of Nectarine Mint Salsa. To prepare salsa, stir together all ingredients and keep covered until ready to serve.

Coleslaw

Purple Coleslaw
5 cups purple cabbage, grated
5 carrots, grated
1 cup grape seed oil vegenaise
½ cup apple cider vinegar
¼ cup agave nectar
1 tsp celtic sea salt

1. Combine grated cabbage and carrots in a large bowl
2. Mix in vegenaise, apple cider vinegar and agave and toss well
3. Add salt and mix again
4. Serve

Recipe Source: http://www.elanaspantry.com/snacks/coleslaw/
Photo: http://www.elanaspantry.com/

Seven Layer Taco Dip

SUBMITTED BY: SUE CASE PHOTO BY: Erin

PREP TIME 30 Min
READY IN 30 Min
SERVINGS & SCALING
Original recipe yield: 1 dip

INGREDIENTS

* 1 (1 ounce) package taco seasoning mix
* 1 (16 ounce) can refried beans
* 1 (8 ounce) package cream cheese, softened
* 1 (16 ounce) container sour cream
* 1 (16 ounce) jar salsa
* 1 large tomato, chopped
* 1 green bell pepper, chopped
* 1 bunch chopped green onions
* 1 small head iceberg lettuce, shredded
* 1 (6 ounce) can sliced black olives, drained
* 2 cups shredded Cheddar cheese

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DIRECTIONS

1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Recipe Source: http://allrecipes.com/Recipe/Seven-Layer-Taco-Dip/Detail.aspx