Lemon Poppy Seed Quick Bread

• Position rack in the center of the oven and heat to 350° F.
• Grease an 8” x 4” loaf pan and set aside. For easy removal cut a piece of parchment paper to lay in the pan across the bottom and up the sides. Lightly grease parchment paper.
• In a large mixing bowl whisk together flour, baking powder, baking soda, salt, and poppy seeds.
• In a separate bowl cream together the butter, sugar and lemon zest with a hand mixer. Mix in eggs one at a time, add vanilla and lemon juice. Mix to incorporate.
• In large glass measuring cup or bowl whisk together the milk with sour cream. Heat mixture in microwave about 20 – 30 seconds or until milk is room temperature
• Add the ½ of the butter and ½ of the milk to the flour and mix to moisten. Add the balance and mix just until batter is wet. Do not over mix.
• Pour batter into prepared pan and tap on the counter to level and to release air bubbles.
• Bake for 45 - 55 minutes or until knife inserted in center comes out clean. Place pan on a wire cooling rack for 5 minutes before lifting bread out using a knife if needed to loosen ends.
• Place wire rack over a piece of wax paper and while bread is still warm to the even spoon the lemon glaze over the top. Cool completely before slicing.

Lemon Glaze

• Combine lemon juice and sugar in a small bowl and stir until completely combined. Mixture should be thin.

Salad

• In a small sauce pan with a tight fitting lid, bring stock to a boil. Add couscous, stir, cover, and remove from heat. Let stand covered for five minutes. Remove lid and fluff couscous with fork. Allow to cool.
• When couscous becomes room temperature, transfer into a large mixing bowl. Add cucumber, onion, tomato, black olive, and spinach. Toss to combine. Add Feta Cheese and mix again.

Dressing

• Whisk together olive oil and lemon juice in a small mixing bowl. Add garlic paste, herbs, and salt and pepper. Mix well.

Assemble

• Pour over couscous mixture and toss until evenly coated.
• Cover and place in the fridge until completely chilled. Fluff before serving.

• Position a rack in the upper half of the oven and heat to 350° F. Prepare a 9″ x 13″ baking dish or other shallow heat-resistant dish by apply a light coat of cooking spray or oil (gratins are to be prepared in shallow baking dishes offering a large surface area for crisping).
• Peel and cook potatoes. Rice or mash the potatoes into a large mixing bowl. Add the cottage cheese, sour cream, onion, gruyere, garlic powder, salt and pepper, and mix well (I added a small amount of chopped parsley for a touch of color).
• Place the potato mixture into your prepared shallow baking dish and smooth evenly with a spatula. Press the potatoes into the dish to remove air pockets.
• Top evenly with the shredded cheddar cheese and chopped parsley (I sprinkled the dish with a small amount of paprika to add a bit of color).
• Bake for 30 to 40 minutes or until the cheese has turned a golden brown.
• Allow to stand for 5 minutes before serving.

• Lightly spray the bottom of a 9″ x 13″ pan with cooking spray. Line the bottom of the pan with whole graham crackers covering the entire dish. Cut crackers to fit with a sharp knife if needed.
• In bowl with an electric mixer combine pudding mix with milk and peanut butter. Beat at medium speed for 2 minutes. Fold in whipped topping, and combine until well mixed.
• Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining pudding mixture and cover the top with another layer of graham crackers.
• Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake.
• Refrigerate for at least 12 hours before serving.

• Drain and rinse the canned beans
• In a large bowl mix together the beans, celery, onion, pepper and cilantro.
• In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper.
• Add the dressing to the beans. Toss to coat.
• Chill salad in the refrigerator for several hours to allow the beans to absorb the flavor of the dressing. Serve cold.