Frosted Rhubarb Cookies

Halle and I made these cookies today and they are so yummy. Such a fun treat to have in the summer with fresh rhubarb! I got this recipe from tasteofhome.com. Substitutions for ingredients may be made if you wish. Enjoy!

Ingredients:

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 diced fresh rhubarb
3/4 cup flaked coconut

Cream Cheese Frosting:

3 ounces Cream Cheese, softened
1 tablespoon butter, softened
3 teaspoons vanilla extract
1-1/2 cups confectioners' sugar

Directions:

1. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture.

2. Stir in rhubarb and coconut. Drop by tablespoonfuls 2 in. aprat onto greased baking sheets. Bake at 350 degrees for 12-15 minutes or until lightly browned. Remove to wire racks to cool.

3. In a large bowl, beat the cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator.

Cayenne Coconut Crusted Chicken with Spicy Apricot Dipping Sauce

Ever since Mom made coconut chicken at my house, it's been one of my favorite meals. This recipe is similar to hers with a little kick and a really yummy dipping sauce.

-Mix together in shallow bowl:
1/2 cup cornstarch
1/2- 1 tsp. cayenne pepper
3/4 tsp. salt
1/2 tsp. pepper
-In another small bowl whisk together 3 egg whites
-Place 2 cups sweetened shredded coconut in another shallow dish
-Heat canola oil in a heavy skillet
-Dip chicken tenders or small chicken breasts (I cut some in half)in cornstarch mixture, then egg whites, then press both sides into coconut. Put chicken in hot oil and cook a few minutes on each side till cooked through. Make sure your oil doesn't get too hot or the coating will burn before the chicken is done. Transfer to a paper towel lined plate.
-To make dipping sauce combine:
1 Tablespoon red wine vinegar
1 cup apricot preserves
1 tsp. crushed red pepper flakes

Tomorrow we're having the leftovers on a salad with a fruity dressing. I love when you can make 2 meals from one recipe!

Zucchini Pie

One prepared pie crust (bottom only) uncooked

Filling:
8 cups zucchini, peeled, sliced lengthwise, large seeds removed (4-6 medium zucchini, approx. 21/2 pounds)
1/2 cup brown sugaar
1/2 cup white sugar
1 tsp. vanilla
1 TBL. lemon zest
1/2 cup lemon juice
1 tsp. cinnamon
Pinch salt
2 TBL. corn starch

1. Pre-heat oven to 375 degrees F.
2. Cut zucchini slices into 1/4 inch-thick half cirles
3. Combine zucchini and all other ingredients in a bowl
4. Pour mixture into a large frying pan and simmer on stove until zucchini is tender. The sugar will begin to caramelize and thicken.  Stir a little while it caramelizes so it doesn't burn.  If mixture doesn't thicken, pour off some liquid.  Add a little more cornstarch to this liquid, stirring well, and return to the pan.  Simmer.
5. Pour mixture into pie crust
6. Sprinkle topping mixture on pie and bake at 375 degreees F. until top is golden brown, about 40-45 min.

Topping:
Mix 1/2 cup flour, 1/2 cup sugar,1/2 tsp. each ground ginger and cinnamon, and 1/4 tsp. ground mace.  Cut in 1/4 cup butter or margarine till crumbly.