Garlic Croutons

4 Tbsp butter
1 clove garlic, minced
3 3/4-inch thick slices French bread, cut into cubes

*can also add 1 tsp oregano, 1 tsp Italian seasoning and 4 tsp fresh grated parmesan cheese.

Preheat oven to 350 degrees. In a large sauce pan melt butter over medium heat. Stir in garlic and optional spices/cheese; cook and stir for 1 minute. Add bread cubes and toss to coat. Spread on baking sheet and bake 15 minutes, or until crispy and dry. Do not burn. Cool and store in airtight container for up to two weeks.

(Erica and Jenny Supper Club)

Cilantro Lime Dressing

from Jamie Cooks it Up!
Yield: 3-4 cups

1 package Hidden Valley Ranch Dressing mix
1 C Best Foods Mayonnaise (I use Light, on occasion)
1 C milk
2 tomatillos
1/2 bunch cilantro
1 clove garlic
1 lime, juiced
pinch red pepper flakes
1 T sugar

(A tomatillo is a green tomato-look-a-like and can be purchased at any grocery store. They are usually in the refrigerated produce section up on the top shelf.)

1. Place your milk, mayo, and ranch packet in a blender.
2. Take the husks off your tomatillos and cut them into quarters.
3. Peel your garlic and chop up your cilanto just a bit. You don't have to make things too tiny. The blender is going to do most of the work for you.
4. Add the tomatillos, cilantro, and garlic to the blender. Sqeeze your lime juice into the blender as well.
5. Add the sugar and pinch of red pepper flakes. Cover your blender and let the old girl do her work. (That means blend it for about 2 minutes, folks.) Enjoy!

(Great with Sweet Cafe Rio Pork and Cilantro Lime Rice)