Ingredients
2 small English Cucumbers (about 3/4 lbs)
1 2/3 cups plain Greek Yogurt
4 cloves garlic, crushed
3 Tablespoons finely chopped fresh dill (or 2 Tablespoons Dried)
1 Tablespoon Lemon Juice

Directions
Cut cucumber in half lengthwise.  Scoop out any seeds and discard.  Leaving skin on coarsely grate the cucumber into a small colander (or use the food processor and transfer to a colander).  Sprinkle with salt and leave over large bowl for at least 15 minutes to drain off any bitter juices.

Meanwhile, place yogurt, crushed garlic, dill and lemon juice in a bowl.  Stir until well combined.

Rinse cucumber under cold water.  Taking small handfuls, squeeze out any excess moisture.  I put the handfuls into a paper towel after squeezing to try and get as much moisture out as possible.  Combine the grated cucumber with the yogurt mixture, then season to taste with salt and ground black pepper.

Serve immediately or refrigerate until ready to serve.

Makes 2 cups.

note:  Can also be made using mint in place of the dill.

I found this recipe in the Costco Connection, it is from a book called Absolutely Chocolate, I modified it just a little as I don't like thin crispy cookies and the photo that accompanied the recipe sure made them look thin and crispy.  They have a nice flavor, with the coffee, chocolate and the cinnamon, but none of them seem to overpower the combination.

INGREDIENTS
2 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1 1/4 cups butter, 3/4 cups melted, 1/2 softened
2 Tablespoons fine ground espresso beans
1 cup confectioners' sugar
1 cup semisweet chocolate chips
about 1/4 cup granulated sugar for dipping

Preheat oven to 375 F.

In mixing bowl beat the butter and espresso powder until well combined.  Add the confectioners' sugar and brown sugar and beat until creamy and smooth.  Add baking powder, cinnamon.  Add flour 1/2 cup at a time making sure it is well incorporated.  Stir in chocolate chips.

Put the granulated sugar in a shallow bowl or plate.  Scoop about 1 tablespoons of dough and flatten it slightly into a disc.  Dip one side into the granulated sugar and then set the disc, sugar side up onto an ungreased baking sheet.  Repeat with the remaining dough, spacing the discs about one to two inches apart.  Bake until edges start to darken, about 15 – 20 minutes.  Allow to cool on baking rack for about 5 minutes.

Makes 30 cookies.

In Australia this is a dish easily found in the frozen foods section of the grocery made by Sara Lee, but apparently they feel there wouldn't be a market for it in the US, so we turned to this recipe.

Sticky Date Pudding with Toffee Sauce

For Pudding

1 3/4 cups packed pitted dates (about 10 oz)
1 cup water
1 cup orange juice
1 1/2 teaspoons baking soda
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
6 Tablespoons softened butter
1 cup granulated sugar
3 large eggs

For Sauce

3/4 cup plus 2 tablespoons unsalted butter
1 1/2 cups packed light brown sugar
1 cup heavy cream
1/2 teaspoon vanilla

Make Pudding:
Preheat oven to 375.  Butter and flour an 8-inch square baking pan, knocking out excess flour.

Coarsely chop dates and in a 1 1/2 to 2 quart saucepan simmer dates in water and orange juice uncovered for 5 minutes.  Remove pan from heat and stir in baking soda.  Mixture will foam.  Let mixture stand for 20 minutes.

While mixture is standing, cream butter and sugar until light and fluffy.  Beat in eggs one at a time, beating well after each addition.  Add flour, baking powder, ginger and salt, until just combined.  Add date mixture and stir until combined well.

Pour batter into baking pan and set pan in larger baking pan.  Add enough hot water to larger pan to reach halfway up sides of the smaller pan and bake in the middle of oven unitl a tester comes out clean, 45 to 60 minutes.  Remove smaller pan from water bath and cool pudding on a rack.

Make sauce while pudding is cooling:

In a 1 1/2 to 2 quart saucepan melt butter over moderate heat and add brown sugar.  Bring mixture to a boil stirring occasionally.  Add cream and vanilla.  Simmer sauce, stirring occasionally until thickened slightly, about 5 minutes.  Cool sauce to warm.

Cut warm pudding into squares.  Serve pudding with ice cream and warm sauce.

Serves 6 to 8.