You can usually find dried hibiscus in Asian, Mexican, and Caribbean specialty markets. I love it!

Hibiscus Punch

8 cups water

1 cup hibiscus pods

2/3 cup superfine sugar

1. Combine water and hibiscus in a large nonaluminum Dutch oven. Cover and let stand 2 hours. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Strain through a sieve, reserving punch; discard solids. Add sugar, stirring until sugar dissolves; chill.

Yield: 8 cups (serving size: 1 cup)

Nutritional information: Cal 66 (0% from fat), fat 0, protein 0.2, carbs 16.9, fiber 0, chol 0, iron 0, sodium 0, calcium 4.

Blueberry-Balsamic Barbecue Sauce

2 cups fresh blueberries (or thawed frozen blueberries)

1/4 cup balsamic vinegar

3 Tbsp. sugar

3 Tbsp. ketchup

1/2 tsp. garlic powder

1/4 tsp. salt

1. Place all ingredients in a saucepan. Bring to a boil; reduce heat, and simmer 15 minutes or until slightly thick. Remove from heat; cool. Place blueberry mixture in a blender; process until smooth.

Yield: 6 servings (about 1/4 cup)

Nutritional information: Cal 67 (3% from fat), fat 0.2, sat fat 0.0, protein 0.5, carbs 16.9, fiber 1.4, chol 0, iron 0.2, sodium 194, calcium 8.

From Cooking Light Annual Recipes 2004

Blueberry-Lime Parfaits

4 cups fresh blueberries, divided

1/3 cup Riesling or other slightly sweet white wine

1/3 cup maple syrup

3 Tbsp. fresh lime juice

1/2 cup (4 oz) 1/3-less-fat cream cheese

1/3 cup sifted powdered sugar

1 tsp. grated lime rind

1/2 tsp. vanilla extract

1 cup fat-free sour cream

Grated whole nutmeg (optional)

1. Place 2 cups blueberries in a large, heavy saucepan; press berries 2 times with a potato masher to slightly crush. Add wine, syrup, and juice; bring to a boil over medium-high heat, stirring occasionally. Cook 5 minutes, stirring occasionally. Reduce heat to medium; cook 3 minutes or until mixture thickens, stirring frequently. Remove from heat; cool to room temperature. Stir in 2 cups blueberries. Cover and chill at least 2 hours.

2. Place cream cheese in a medium bowl; beat with a mixer at low speed until smooth. Add sugar, rind, and vanilla; beat well. Add sour cream; beat at low speed just until combined.

3. Spoon about 2 1/2 Tbsp. berry mixture into each of 6 (6 oz) parfait glasses; top with about 1 1/2 Tbsp. cream cheese mixture. Repeat layers with remaining berry and cream cheese mixtures. Sprinkle each serving with nutmeg, if desired.

Yield: 6 servings

Nutritional information: Cal 218 (22% from fat), fat 5.4, sat fat 3.2, protein 4.6, carbs 40, fiber 2.7, chol 18, iron 0.5, sodium 115, calcium 94.

From Cooking Light Annual Recipes 2004

Mini Meat Loaves

1/2 cup ketchup

1 1/2 Tbsp. Dijon mustard

1 lb. ground sirloin

3/4 cup finely chopped onion

1/4 cup seasoned breadcrumbs

1/2 tsp. salt

1/2 tsp. dried oregano

1/8 tsp. black pepper

1 large egg, lightly beaten

Cooking spray

1. Preheat the oven to 400°.

2. Combine ketchup and mustard, stirring well with a whisk. Reserve 2 1/2 Tbsp. ketchup mixture. Combine remaining ketchup mixture, beef, and next 6 ingredients in a large bowl, stirring to combine.

3. Divide beef mixture into 4 equal portions. Shape each portion into a 4 x 2 1/2 inch loaf; place loaves on a jelly roll pan coated with cooking spray.

4. Spread about 2 tsp. reserved ketchup mixture evenly over each loaf. Bake at 400° for 25 minutes or until done.

Yield: 4 servings (serving size: 1 loaf)

Nutritional information: Cal 255 (28% from fat), fat 7.9, sat fat 2.8, protein 27.4, carbs 15.7, fiber 0.9, chol 120, iron 2.7, sodium 944, calcium 31.

From Cooking Light Annual Recipes 2004

1. Who was your first prom date?

My high school boyfriend John. We weren’t together at the time, but things changed after prom night. It lasted another year or so.

2. Do you still talk to your first love?
No. I did until I got married, I think the whole me being married thing scared him. I would totally hang out with him now.

3. What was your first alcoholic drink?
Goldschlager. I obviously didn’t mess around. And I still love it.

4. What was your first job?
Hostess at J. Pepe’s, where I was told “you don’t know how to sweep for shit” and sent home. Yay!

5. What was your first car?
1990 (or was it 1991?) Honda Civic. It was red and fast. I had the “cool car” out of all my friends.

6. Who was the first person to text you today?
My brother. Of course.

7. Who is the first person you thought of this morning?
The neurologist I’m trying to get into this week!

8. Who was your first grade teacher?
Mrs. Culpen. I’m not sure why I remember that.

9. Where did you go on your first ride on an airplane?
St. Louis, maybe? My aunt lived there.

10. Who was your first best friend, and are you still friends with him/her?
Probably a girl named Penny. We went to elementary school together, stayed friends throughout junior high (even though we went to different junior highs - my elem. school was split!) but did not talk in high school. She got in with the wrong crowd, had a kid our junior or senior year, yeah. We don’t keep in touch, don’t care to. She got weird.

11. What was your first sport played?
I hear it was tee ball.

12. Where was your first sleepover?
Probably one of my birthday parties. I remember one of my friends pissed me off, and I was complaining to my mom. She said, “After tonight you don’t have to be friends with her, but you need to be nice while she’s here.” So of course I went and told my friend, “My mom said I have to be nice to you tonight but after that I am not your friend.” Can you say “awkward”?

13. Who was the first person you talked to today?
My sister, oddly enough.

14. Whose wedding were you in the first time?
Brittaney’s. Ugh.

15. What was the first thing you did this morning?
Got out of bed at 7:14. Put my contacts in, peed, and brushed my teeth.

16. What was the first concert you ever went to?
Whitney Houston, 1987, Reunion Arena. I wore my Guess overalls. Dad took me and my sister, it was a huge surprise

17. What was your first tattoo or piercing?
I’ll let you know when that happens. I haven’t been drunk enough yet.

18. What was the first foreign country you went to?
Germany. Had a layover in Frankfurt on the way to Moscow.

19. What was your first run-in with the law?

I rolled through a stop sign when I was 16. I was a real bitch to the cop too, it’s a wonder I didn’t get a ticket.

20. When was your first detention?
Never had it

21. What was the first state you lived in?
First and only - Texas.

22. Who was the first person to break your heart?
John.

23. Who was your first roommate?
Hollie. We’re no longer friends. Being roommates can do that.

24. Where did you go on your first limo ride?
Probably my mom’s funeral. I’ve blocked 1990 out of my mind.

Tag:  Penny, Sarah (either one), Dianthe, and whoever else hasn’t done this.

It’s my first time, be gentle.

Monday: Chicken Parmesan (courtesy of Chicken Voila, time to get rid of it!)

Tuesday: Dinner Station Chicken Pot Pie

Wednesday: King Ranch Casserole (maybe!)

Thursday: Leftovers from Tues/Wed

Friday: Hot Dogs with the fam

Saturday: DS Honey Mustard Chicken

Sunday: Salsa Express salad w/chicken

BH&G, May 2008

Coconut-Blueberry Cheesecake Bars

1/2 cup butter

3/4 cup finely crushed graham crackers

1/2 cup all-purpose flour

1/2 cup flaked coconut

1/2 cup ground pecans

1/4 cup sugar

1 1/2 (8 oz) pkg. cream cheese, softened

2/3 cup sugar

4 eggs

1 Tbsp. brandy OR milk

1 tsp. vanilla

2 cups blueberries

1. Preheat oven to 350°. Lightly grease 13×9x2-inch baking pan; set aside.

2. For crust, in small saucepan heat butter over medium heat until the color of light brown sugar. Remove from heat; set aside.

3. In medium bowl stir together graham crackers, flour, coconut, pecans, and 1/4 cup sugar. Stir in butter until combined. Evenly press on bottom of prepared pan. Bake 8-10 minutes or until lightly browned.

4. Meanwhile, in large mixing bowl beat cream cheese and 2/3 cup sugar on medium until combined. Add eggs, brandy/milk, and vanilla. Beat until combined. Pour over hot crust. Sprinkle blueberries.

5. Bake 18-20 minutes or until center appears set. Cool in pan on rack. Cover and refrigerate. Cut into bars. Store, covered, in refrigerator.

Makes 32 bars.

Nutritional information (per bar): Cal 136, fat 9, sat fat 5, chol 46, sodium 78 , carbs 1, fiber 1, protein 2.

Better Homes & Gardens, May 2008

Lemon-Lime Bars

2/3 cup butter, softened

1/2 cup packed brown sugar

2 1/2 cups all-purpose flour, divided

4 tsp. finely shredded lemon peel, divided

6 eggs

2 1/4 cups granulated sugar

1/2 cup lemon juice

3/4 tsp. baking powder

1/8 tsp. ground nutmeg

1 tsp. finely shredded lime peel

2 Tbsp. sifted powdered sugar

1. Preheat oven to 350°. Line 13×9x2-inch pan with heavy foil; set aside.

2. For crust, in large mixing bowl beat butter on medium to high 30 seconds. Add brown sugar; beat until combined. Beat in 2 cups of the flour until crumbly. Stir in 2 tsp. of the lemon peel. Evenly press on bottom of prepared pan. Bake 20 minutes.

3. Meanwhile, for filling, in medium bowl combine eggs, granulated sugar, remaining 1/2 cup flour, lemon juice, baking powder, and nutmeg. Beat on medium 2 minutes. Stir in remaining lemon peel and the lime peel. Pour over hot crust. Bake 20 minutes more until edges are browned and center appears set. Remove to rack; cool 1 hour. Refrigerate, covered, 2 hours.

4. To serve, sprinkle evenly with powdered sugar. Lift from pan using foil; cut into bars. Store, covered, in refrigerator up to 3 days.

Makes 16-20 bars.

Nutritional information (per bar): Cal 307, fat 10, sat fat 5, chol 100, sodium 96, carbs 52, fiber 0, protein 4.

One of the ladies I work with made this for us a few weeks ago, and it was SO good!

Real Simple, March 2008 (and jello)

Strawberry Whipped Sensation

4 cups fresh strawberries, divided

1 can (14 oz) sweetened condensed milk

1/4 cup lemon juice

1 tub (8 oz) Cool Whip, thawed, divided

8 Oreo cookies, finely chopped

1 Tbsp. butter, melted

Line 8×4-inch loaf pan with foil. Mash 2 cups of strawberries in large bowl. Stir in condensed milk, juice and 2 cups of the Cool Whip; pour into pan.

Top with combined chopped cookies and butter; press into mixture. Cover.

Freeze at least 6 hours. To serve, invert onto plate. Remove foil. Frost with remaining Cool Whip. Top with remaining strawberries, sliced.

Serves 12.