CHERRY LEMON COOLER

Try serving this tasty drink from Northwest Cherry Board, at your next barbecue or picnic for a nice change from sugar laden soda.

If you use fresh lemons you will need 8-10 lemons for 1 cup of lemon juice.

Cherry Lemon Cooler
Yield:4 servings

3 cups water
1 cup sugar
1 cup Northwest fresh sweet cherries, halved and pitted
1 cup fresh lemon juice, refrigerated
Crushed ice
1 bottle (1 liter) club soda or seltzer
Northwest fresh sweet cherries with stems

Garnish

4 long stems fresh mint-optional

Combine water and sugar in small saucepan; add halved cherries. Bring mixture to boil; reduce heat and simmer 5 minutes. Remove from heat and cool to room temperature.

Strain syrup into container with tight fitting lid; discard cherries. Refrigerate syrup until cold.

Fill a tall 12 to 16-ounce glass with ice. Pour 1/4 cup lemon juice and 1/3 cup syrup over ice and top with club soda. Garnish with cherries and mint. Makes 4 servings.

Tip: Leftover syrup may be stored, refrigerated, up to one week.

Nutritional Analysis Per Serving: 140 Cal., 0 g pro., 0 g fat, 37 g carb., 0 mg chol., 1 g fiber, 28 mg sodium.

MCDONALD'S® SHAMROCK SHAKE

The food color is just for looks, so if you don't have it, you won't miss it.

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McDonald's® Shamrock Shake

2 Cups vanilla ice cream

1-1/4 Cups low fat milk

1/4 Teaspoon mint extract (not peppermint)

8 Drops green food coloring

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Using a blender mix all ingredients on high speed until smooth. If necessary, stop blending to stir ingredients and blend again briefly to insure ingredients combine well.

Makes 2 shakes

STARBUCKS® TAZO® CHAI LATTE

You'll save on the cost of your whole spices if you purchase them from the bulk spices in the natural foods section of you local supermarket. Plus you'll only have to buy what you will use.

Starbucks® Tazo® Chai Tea

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2-1/2 Cups water

6-8 green cardamom pods

2 whole black peppercorns

1-2 Slice fresh ginger, peeled and diced

2 sticks cinnamon

1-2 cloves

2/3 Cup milk

4 Teaspoons honey

2-3 Teaspoons loose black tea

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Put the water in a saucepan, add the spices, and bring to a boil.
Turn down the heat and let simmer for 5 to 10 minutes. Add milk and sugar and bring to a heavy simmer.
Add tea, turn off the heat, and let infuse for three minutes. Strain into two cups and serve hot.
Servings: 4

KRAFT® SHAKE'N BAKE®

This recipe will coat approximately 2 1/2 lb. of bone-in chicken (6 to 8 pieces) or 2 lb. boneless skinless chicken breast halves.

Kraft® Shake'n Bake®
1/2 Cup Kellogg’s® Corn Flake® crumbs, pulverized in a blender (you'll need about 2 cupswhole corn flakes)
1½ Tablespoons Bisquick®
1 Teaspoon salt
¼ teaspoon paprika
¼ teaspoon sugar
¼ teaspoon garlic powder
¼ teaspoon onion powder
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Combine all ingredients in a small bowl and stir to combine.

To Use:
Preheat your oven to 400 degrees, then moisten (lightly) the chicken with water. Use a large plastic bag for the coating.

Shake moistened chicken, 1 to 2 pieces at a time, in shaker bag with coating mixture. Discard any remaining mixture and bag. Bake at 400 degrees in ungreased or foil-lined 15x10x1-inch baking pan until cooked through. Bone-in Chicken: 45 minutes Boneless Chicken : 20 minutes

CARIBOU COFFEE'S HOT APPLE BLAST

Caribou Coffee's Hot Apple Blast

Courtesy of: Chef Robert the Roastmaster--Caribou Coffee

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2 oz. cinnamon flavored syrup

4 oz. caramel flavored syrup

14 oz. apple cider

whip cream

cinnamon

graham cracker

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Pour syrups and apple cider into a saucepan at medium heat. Stir gently.

When warmed to desired temperature, pour in a mug and top with whip cream, a sprinkle of cinnamon and a square of graham cracker.

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OPTIONAL: If you love things "goey", omit the cinnamon and try topping whipped cream with drizzled caramel sauce.