Lime chicken soft tacos Originally from allrecipes site but I made changes. I always have sour cream available for those who want it. INGREDIENTS: 1 1/2 pounds skinless, boneless chicken breast meat - cubed-- I have made this using left over rotisserie chicken 1/8 cup red wine vinegar 1 lime, juiced 1 teaspoon white sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 5 green onions, chopped *1/3 finely sliced onions - I use purple for color * finely sliced bell pepper of your choice 4 cloves garlic, minced *less if don't love garlic 1 teaspoon dried or fresh cilantro or parsley 10 (6 inch) flour tortillas 1 tomato, diced 1/4 cup shredded lettuce - - I used more 1/4 cup shredded Monterey Jack cheese or as needed 1/4 cup salsa or as needed DIRECTIONS: 1. Saute chicken in a medium saucepan over medium high heat for about 20 minutes(if using pre cooked chicken just heat to warm it.). Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro . Simmer for an extra 10 minutes.(if you want the onion and bell pepper cooked add them also) (I like to keep a little of the diced green onions uncooked for toppings) 2. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa. If you chose to not cook the onions and bell pepper use them as toppers along with the green onions you saved *items are optional This is fast and easy for a light summer dish. Of course some tortilla chips and guacamole would be a great addition.

A simple summer time favorite for the grill. Scrub potatoes - new potatoes are a favorite but others will do. Leave the skins on. Cut in approximagely 1 inch squares. With the little new potatoes I usually quarter, or cut in 6 parts if they are large. Cube a large onion, or peal many tiny onions and add if you like onions. Use a large sheet of heavy duty aluminum foil - I like to use the wide roll and tear off about 20 - 22 inches of it. Spray the dull side with cooking spray. Heap on potatoes - making sure that the pile is small enough that you will be able to wrap the sides of the foil over and fold together, and then fold the ends under a couple of times. Before closing the foil, sprinkle liberally with dried dill weed. Sprinkle with course ground pepper. Sprinkle with garlic or onion powder, salt, or seasoned salt if desired. Top with margerine pats. I use about a third of a stick of margerine to a foil packet. Fold and close the foil. Wrap in a second layer of heavy duty foil, same size as the first. Put on the grill, turning every 5 minutes or so, and cook about 20 minutes or until the potatoes are soft. Note: Potatoes (and onions) can be pre-cooked for a few minutes in the microwave before wrapping in foil, but if you do so they won't brown and get the nice crispy edges when on the grill (but will cook in half the time). I like them best without being pre-cooked in the microwave. This is a favorite for eating with any grilled meal.

I've been making this soup several times every Summer for at least the past 10 years. My favorite way to serve it is on warm Summer evenings, along side my chicken salad sandwiches on croissants. Chilled Summer Zucchini Soup Ingredients: 6 cups chicken broth 4 medium zucchini, peeled and chopped 1 large green pepper, seeds discarded and then roughly chopped 1/2 cup chopped white or yellow onion 2 TBS fresh parsley 1 cup sour cream (or plain Greek yogurt) salt and pepper to taste 1/2 TBS fresh dill, chopped More sour cream to dollop on top of soup before serving, if desired. Directions: In a large pot, add broth, zucchini, green bell pepper, onion and parsley. Bring to a boil over a medium-high heat. Reduce heat and simmer, covered for 20 minutes. Cool to room temp. In a blender or food processor, puree one quarter of the soup mixture at a time. Do NOT attempt to do this while soup is still hot! Whisk in sour cream until smooth and well-blended. Adjust seasonings. Chill in refrigerator for at least 2 hours, or overnight. For best results, I like to serve this soup in chilled, individual soup bowls, topping each with a dollop of sour cream or plain Greek yogurt and a sprinkling of chopped fresh dill.

justwantapool-I make the peanut butter cookies with the Hershey kisses. It's the only one I cheat on and use the Betty Crocker cookie mix for. I find the full size kisses too large for the cookies so last year I used the Brach's chocolate stars. I think they're just the right size and the star shape is pretty on the cookie as well. I noticed this year that Ghirardelli also makes a drop that they say is specifically for that type of cookie. They call them Thumbprint Drops. Miss lindsey-I make the raspberry thumbprints as well but this year, I got a fig orange jam to try in mine. I love figs in cookies so I thought I would give it a try.