Key Lime White Chocolate Pistachio Cookies

Makes 2 dozen
Ingredients:
1 - stick unsalted butter, softened
¾- cup packed light brown sugar
2 - tablespoons granulated sugar
1 1/2 - tsp vanilla
2 - eggs
2-  cups Self Rising flour
1-12oz  pkg. white chocolate chips
2 - tablespoon lime zest
1- tablespoon freshly squeezed lime juice
1/3 - cup coarsely chopped  pistachios

Directions:
Preheat to 350ºF. Beat butter, sugars vanilla and egg with electric mixer until well mixed. Stir in flour. Stir in lime juice, white chocolate chunks and lime zest and pistachios.
Roll  cookies into 1 in balls and place onto parchment lined cookie sheet.
Bake 8 to 10 minutes or until set but not brown. Let sit  1 minute on the baking sheet before removing to a platter to cool.

Stuffed Summer Squash with Middle Eastern Spices

Ingredients...


3 summer squash  cut in half length wise and the center scooped out

1 bell pepper diced

1 large tomato diced

2 scallions  diced

1 cup of Israeli couscous cooked

2 cups chicken stock

Salt and pepper

1 teaspoon  allspice

½ teaspoon nigella seeds or you can substitute sesame seeds

1 teaspoon of marjoram or substitute oregano


Directions…

Cut the squash in half lengthwise and scoop out the center, chop the squash from the center and place in a skillet.

Place squash cut side down in a baking dish with a little bit of olive oil, and roast for  5 to 7 minutes, at 350 degrees,  meanwhile sauté the pepper, chopped squash and tomato until tender add in your scallions, season well with salt and pepper and add in your allspice, nigella seeds, and marjoram.  Add In your couscous  to this mixture and 1 cup  chicken stock, add in more chicken stock when the liquid is absorbed

cook until the couscous is tender and fill your squash, bake for 10 to 12 minutes until the squash is cooked but still firm and warmed through.  Sprinkle with few Nigella  seeds and serve.