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"This is my mothers recipe and it really is awesome! They are somewhat crispy but not cakey. You can add raisins, chocolate chips or coconut to this recipe too." Original recipe yield: 5 dozen

Last year, in our house, White Wine Strawberry Sangria was our Official Drink of Summer 2005, and while we still enjoy that one immensely, it was time to nominate a new one. Enter Frozen Lemonade Cocktails. Cool, slushy, and refreshing, it could not be more perfect to beat the heat this Summer season. We keep the ingredients on hand, and can whip up a batch in minutes. A few swap outs and you can ...

1/4 c butter or margarine (melted) 2 t GF baking powder 1/2 c white sugar 1 1/4 c rice baking mix 2 eggs 1 c plus 2 T buttermilk 1/2 t salt 3/4 c blueberries

1 each peach -- peel, seed, dice 1 each cantaloupe -- peel, seed, dice 1 cup apple juice 1 pinch sea salt 1 each lemon -- juiced 1 teaspoon vanilla extract 4 sprigs mint 1 tablespoon blueberries

4 tablespoons light olive oil 1/3 cup plus 3 tablespoons brown rice syrup cups fresh blueberries -- rinsed and drained sea salt cups whole wheat pastry flour 1 teaspoon baking powder cups vanilla soymilk

1 1/2 cups Bob’s Red Mill whole wheat pastry flour 1/2 cup Bob’s Red Mill yellow cornmeal generous pinch sea salt 1 teaspoon baking powder grated zest of 1 lemon 1 teaspoon brown rice vinegar light olive oil 1-2 cups Pearl Creamy Vanilla Soymilk 1 1/2 cups fresh blueberries, sorted, rinsed well Suzanne’s Specialties Blueberry Rice Nectar

1 pound fresh mushrooms, stems removed 8 ounces blue cheese 3 medium onions, sliced into rings 1/4 cup olive oil