Frosted Rhubarb Cookies

I've had a couple of requests for the recipe for these cookies mentioned in this post:  so I thought I would share the recipe here as well.  Seriously even if you think you don't like Rhubarb you should give these cookies a try as they are just yummy.  ENJOY!!!

Frosted Rhubarb Cookies:

1 Cup Shortening
1-1/2 Cups Packed Brown Sugar
2 Eggs
3 Cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 Cups finely diced fresh/frozen rhubarb (I used Fresh)
3/4 Cup flaked coconut
1 teaspoon cinnamon

Frosting: 1 Pkg. (3 Oz. Cream Cheese) softened
1 Tablespoon butter, softened
1-1/2 Cups Confectioners' sugar
3 teaspoons vanilla extract (I think I only used 1 teaspoon and it was just fine)

In a large mixing bowl, cream shortening and brown sugar. Beat in Eggs. Combine
the flour, baking soda and salt; gradually add to creamed mixture and mix well.
Fold in Rhubarb and Coconut.
Drop by rounded tablespoonfuls 2 in. apart onto GREASED (I used Pam)
baking sheets. Bake at 350 for 10-14 minutes or until golden brown.
Cool for 1 minute before removing to wire racks to cool completely.

Frosting: Beat Cream Cheese and butter until fluffy. Beat in
Confectioners' sugar and vanilla. Spread over cookies. Yield 3-4 Dozen If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Summer Salad Recipe

Here is a terrific recipe for a Yummy summer salad. I was watching the Food Network the other day and Ina Garten (The Barefoot Contessa) was on. She was making a picnic lunch which included something she called, "Guacamole Salad" and it sounded so good so I thought I'd give it a try. I did the entire recipe exactly as called for except for the onion as she used a Red (purple) Onion and since we have our famous "Walla Walla Sweet Onions" here right now I couldn't pass up the opportunity to use them in my salad instead as they are oh so delicious.





Here is the recipe if you want to try it out.


1 Pint Grape (we call they Cherry) tomatoes, halved
1 Yellow Bell Pepper (red can be substituted) seeded and diced in 1/2" pieces
1 (15 ounce) can black beans, rinsed and drained
1/2 Cup small diced red onion (I used the Walla Walla Sweet onion instead)
2 Tbls. minced jalapeno peppers, seeded (approx. 2 peppers) - Don't forget to wear your gloves when you cut these babies up or DON'T rub your eyes afterwards if you forget to wear the gloves.
1/2 tsp. freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 medium limes)
1/4 cup olive oil
1 tsp. salt - She used Kosher, I just used regular table salt
1/2 tsp. ground black pepper
1/2 tsp. minced garlic
1/4 tsp. cayenne pepper
2 Lg. Ripe Haas Avocados, seeded, peeled & chopped in 1/2 inch pieces (do this right before serving so the avocado doesn't get mushy.)

Place tomatoes, yellow peppers, black beans, onion, jalapeno peppers and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, pepper, garlic & cayenne pepper and pour over the vegetables. Toss well. Just before serving slice the avocados & stir into the salad.





Simple but so very tasty!!!