well, the pressure is on and  i am trying hard to get my recipe for Texas Caesar Salad up, but to do that, i have to actually cook it to have a picture (well, that is the goal i have set)...it will be next week, hopefully that i will have time to do that.  in the meantime, i will share a tried and true family favorite and a new one that we LOVE!!!  the first one is watermelon slush...it is so easy and you probably already have your own version of it.... there is no exact recipe....what we do, is get a seedless watermelon (i don't even bother with the others now)...cut it in half and eat one half :)  cut out the meat of the other half and blend it up.  i don't add sugar or anything....it is good by itself....now, you can experiment and see what your family likes....i have tried lime in it and the kids HATED it..so we just stick to the basics....blend it up and pour it into a 9x13 pan.  cover and freeze.  when you are ready to have it, take it out and let it soften just a bit...you just want it soft enough to cut chunks out of it and put it in the blender again....you might need to add water, but sometimes just the melted juice is enough.  blend until desired consistency...that's it....just be prepared for brain freeze and a mouth that can not talk.  we love these and try to have them at least once a week.

this next recipe is AMAZING!!!

almond butter chocolate chip cookies......GLUTEN FREE, FLOUR FREE!!!!

• 1 cup unsalted almond butter, stirred well
• 3/4 cup sucanat
• 1 large egg
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 oz dark chocolate

Preheat oven to 350.  In a medium bowl, stir together first 5 ingredients until blended.  Stir in chocolate.

Drop dough by rounded tablespoons onto parchment-lined baking sheets.  Bake for 10-12 minutes or until lightly browned.  Let cool on baking sheets for 5 minutes.  Remove to a wire rack and let cool for 15 more minutes.

NOW--my notes:  we doubled this and could have easily quadrupled it...these cookies are so YUMMY!!! YI would cut the sucanat to 1/2 cup.   if you don't know what that is, google it.  I use it all the time in place of brown sugar.  it has lots of good nutrients in it, but if used too heavy, it can taste like black strap molasses....YUCK...if you have ever had to take that for anemia, you know you don't want your cookies to taste like that :P  .  I use Gheridelli 60% cocoa--again, health food store purchase...maybe Central Market....

these don't look like they will stick together and act like cookies, but they do.

so, so yummy!!!!

linked up with chattingatthesky and steadymom and sweetshottuesday