Have sampled something similar to this at Whole Foods and it was delicious! Grilled apple and swiss cheese sandwich 2 slices whole wheat bread 1 1/2 teaspoons olive oil 1/2 Granny Smith apple - peeled, cored and thinly sliced 1/3 cup shredded Swiss cheese Directions Preheat a skillet over medium heat. Lightly brush one side of each slice of bread with the olive oil. Place 1 slice of bread, olive oil side down into the skillet, and arrange the apple slices evenly over the top. Sprinkle the Swiss cheese over the apple, then top with the remaining slice of bread, olive oil-side up. Cook until the bread is golden brown, then flip the sandwich over, and cook until the other side is golden brown and the cheese has melted, 1 to 2 more minutes

I found this recipe yesterday when looking through some craft sites. Looks so refreshing, a must try. Lemony Lemon Bread This recipe makes two loaves and freezes well, so you can enjoy one when you make it, and enjoy the other loaf at a later date. This bread takes a bit of time to prepare, and requires at least 4 fresh lemons, but it is just as good (maybe better) the next day, so feel free to make it the day before you plan to serve it . ~ For the Lemon Cake ~ 1 1/2 cups cake flour 1 1/2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 2 1/4 cups sugar 8 large eggs, at room temperature 1/4 cup grated lemon zest (from about 4 lemons) 1/4 cup fresh lemon juice 2 cups (4 sticks) unsalted butter, melted and cooled 1/2 cup sour cream, at room temperature 2 teaspoons pure vanilla extract ~ For the Lemon Syrup ~ 1/3 cup fresh lemon juice 1/3 cup sugar ~ For the Lemon Glaze ~ 2 cups confectioners' sugar 4-6 Tablespoons fresh lemon juice Making the Lemon Cakes (Recipe yields two 9"x5" loaves) Preheat oven to 350*F. Spray sides and bottom of pans with non-stick cooking spray. Line bottom of pans with parchment paper and spray the paper as well. Sift both flours, baking powder, baking soda and salt together in a medium bowl. Blend the sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer and mix until combined. Slowly add the melted butter, while mixing. Add sour cream and vanilla and mix until just combined. Use a rubber spatula to fold in the flour mixture, one third at a time, until all the flour is combined. Do not overmix. Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325*F and bake another 30-35 minutes, or until toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 15 minutes. Meanwhile, make the Lemon Syrup ~ In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from heat and set aside. Line a half sheet pan with parchment paper and invert the baked and (mostly) cooled loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves. Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes. (The soaked, but unglazed loaves will keep well, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.) Make the Lemon Glaze ~ In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice (a little at a time) and whisk again. Pour the glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving. The glazed loaves will keep for up to 3 days, wrapped well in plastic wrap, at room temperature. Recipe Source ~ Baked, New Frontiers in Baking

Luckygardner, I'll sure give that recipe a try. I wonder how the sauce would be served with spaghetti squash instead of pasta? I'll try with pasta first. Glenda, anything with taco seasoning gets my attention. Has anyone tried making your own taco seasoning? I need to try it. This recipe sounds like it would be good on a cold winter evening. See what happens when our weather cools off to the high 80's? I think of stews, casseroles and soup :-) BRAISED TARRAGON CHICKEN (Williams Sonoma) (Slow Cooker) 1 Tbs. vegetable oil 1 chicken, about 4 lb., cut into 8 pieces 2 large leeks, white and light green portions, rinsed well and thinly sliced Kosher salt and freshly ground pepper, to taste 2 tsp. minced garlic 2 Tbs. all-purpose flour 1/2 cup dry white wine 2 Tbs. chopped fresh tarragon 3 Tbs. chopped fresh flat-leaf parsley 1 Tbs. fresh lemon juice 1 1/4 cups chicken broth 4 carrots, peeled and cut into 2-inch lengths 1/2 cup heavy cream In the stovetop-safe insert of a slow cooker (or a skillet) over medium-high heat, warm the oil. Working in batches, brown the chicken on all sides, 7 to 8 minutes per batch. Transfer to a plate. Reduce the heat to medium. Add the leeks and season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 5 minutes. Add the garlic and flour and cook, stirring constantly, for 1 minute. Add the wine and cook, stirring to scrape up the browned bits from the pan bottom, until the liquid is almost evaporated, about 1 minute. Add 1 Tbs. of the tarragon, 2 Tbs. of the parsley, the lemon juice, broth, carrots and chicken. Transfer the insert to the slow-cooker base. Cover and cook on high according to the manufacturer�s instructions until the chicken and carrots are tender, about 3 hours; stir in the cream during the last 30 minutes of cooking. Stir in the remaining 1 Tbs. tarragon and 1 Tbs. parsley, and season with salt and pepper. Serve immediately with mashed potatoes alongside. Serves 4 to 6.

Sweet Potato Roll with Cream Cheese 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 3 large eggs 3/4 cup granulated sugar 3/4 cup mashed sweet potatoes 1 teaspoon vanilla Filling 8 ounces cream cheese, room temperature 1 1/2 cups powdered sugar, sifted 6 tablespoons butter 1 teaspoon vanilla 2/3 cup toasted coconut, optional* powdered sugar, for sprinkling Preparation: Butter and flour a 15x10-inch jelly roll pan or spray thoroughly with baking spray with flour. Heat oven to 375 F. Lay a cotton kitchen towel out on the counter and sprinkle generously with powdered sugar. In a bowl, combine the flour, baking powder, soda, spices, and salt; set aside. In a mixing bowl, beat eggs with sugar until thick and lemon-colored. Beat in mashed sweet potatoes and vanilla. Stir in the flour mixture until well blended. Spread the batter in the prepared pan. Bake for 11 to 14 minutes (dark pans will take less time), or until the top of the cake springs back when lightly touched with a finger. Immediately loosen the cake from the sides of the pan and turn onto the towel sprinkled with powdered sugar. Roll up the cake and towel together, starting with the narrow end. Cool the rolled cake on a rack. Beat cream cheese with the powdered sugar, butter, and vanilla until light and smooth. Stir in toasted coconut, if using. Chill for 10 to 15 minutes to firm the filling slightly. Unroll the cooled cake and spread with the cream cheese mixture. Reroll the cake and wrap in plastic wrap. Refrigerate until thoroughly chilled, about 1 to 2 hours. To serve, unwrap the cake and sprinkle with more powdered sugar. This freezes well. Serves 8 to 10. *To toast coconut, spread the coconut out in a single layer on an ungreased baking sheet. Bake at 350 F for 7 to 10 minutes, or until lightly browned, stirring frequently. Remove from the oven and transfer to a small bowl; set aside. Sue