LAVENDER SABLES

1 stick of butter, softened

1 ½ t. grated culinary lavender (can be purchased at LaJava coffee shop)

½ C. sugar

1 egg yolk

1 t. vanilla

1 C. cake flour

¼ t. salt

Cool batter in refrigerator for at least one hour.

Roll into balls/flatten slightly. Place one inch apart.

Bake @350 for approx. 10 minutes. Watch so they don’t burn.

Put them on a cooling rack.

NOTE: As soon as you take them out of the oven, take time to just smell them!!!!!!!

COCONUT LIME SNOWBALLS

2 sticks of unsalted butter, softened

1 C. powdered sugar

2 T. lime juice

1 ½ t. finely grated lime zest

¼ t. salt

2 C. cake flour

1 C. unsweetened shredded coconut

Form into 1 inch balls and place about 2 inches apart on ungreased cookie sheet.

Bake @350 degrees for about 15 minutes, watching closely so they don’t get too brown.

Cool cookies completely.

Roll them in:

1 C. powdered sugar

2 T. cornstarch

1 ½ t. grated lime zest

WARM FETA ARTICHOKE DIP

1 – 14 oz. can artichoke hearts, drained and chopped

8 oz. feta cheese, crumbled

1 C. mayonnaise

½ C. shredded parmesan cheese

½ C. roasted red peppers, chopped (the canned ones are fabulous)

1 garlic clove, minced

1 chopped roma tomato

2 chopped green onions

Preheat oven to 350.

Mix first 6 ingredients together. Place mixture in a pie pan. Bake 20 to 25 minutes.

Top with tomatoes and green onions.

Serve warm with pita bread, bagel toast, crackers or even tortilla chips. Whatever you like!

REFRESHING CHICKEN SALAD

2 ½ lbs. boneless, skinless breast halves (about 5)

½ t. seasoning salt (such as Lawry’s)

2 C. green grapes, cut in half

1 – 20 oz. can pineapple tidbits, drained

3 ribs of celery, thinly sliced

1 ½ C. Miracle Whip Light salad dressing

½ C. chopped walnuts

1) Place chicken breasts in large saucepan and cover with water. Cover pan and bring to a boil. Reduce heat and simmer 12 minutes or until done. Remove chicken from water, pat dry on papertowel and then cool completely.

2) Cut cooled chicken into bite-sized pieces. Place in large bowl and sprinkle with seasoning salt. Add grapes, pineapple, celery, and Miracle Whip. Stir gently to combine. Cover and refrigerate fgor at least 2 hours.

3) When ready to serve, stir well and sprinkle walnuts over the top.