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"Great cocktail...make sure to serve some snacks with this! Recipe from the Chicago Sun-Times."

Ingredients: fresh lime juice, triple sec...

"This delicious dessert is a real study in contrasts. The base is dense and rich, while the mousse is light and airy. I brought this to our family's 2003 Thanksgiving dinner, where it was a big hit. I'll be making it many times, and I'll make the mousse on its own, too."

Ingredients: eggs, lime juice, lime zest...

"An easy and delicious recipe from Gourmet Magazine (March 1996). You can make this ahead of time and rewarm before serving (even in the microwave!). Perfect for Thanksgiving or a holiday meal. Another very good twist on this recipe is to replace the lime juice with balsamic vinegar and the scallions with shallots. Yum!"

Ingredients: fresh lime juice, scallions...

"I first had this cake at a dive resterant where they charged over $4.00 a piece and their meals were only $5.50. You had to be there fast to get a piece, too. Even writing this recipe makes me very hungry! Can use 1/3 cal. cream cheese but NOT fat free. It doesn't work."

Ingredients: cream cheese, egg yolks...

""These crunchy, buttery cookies have a refreshing tropical taste from the toasted coconut in the batter and a tart lime frosting. Reeah Parker of Germantown made these for her son in the Marines one summer and they were such a hit, she now makes them year-round, cutting them into holiday shapes." Found this recipe in The Washington Post -..."

Ingredients: confectioners' sugar, cornstarch...

"I love this with turkey or ham because its not too sweet!"

Ingredients: cider vinegar, cinnamon sticks...

"Raw cranberries are a triple threat to disease and sickness. They are full of antioxidant, anti-inflammatory and anti-cancer benefits. This is one delicious way to get healthy with me this holiday season!"

Ingredients: dark brown sugar, limes...

"Recipe by Bon Appetit Chef de Cuisine - Jonathan Lindenauer. We have yet to try these out but they are on my list!!! Bon Appetit magazine, "Fiesta of the Senses" November 2009 edition. Am posting it here for safekeeping. :) Chef Jonathan says "the spices used in the glaze for the shrimp are a signature of Mexican cuisine. The heat they..."

Ingredients: cilantro, coriander, corn oil...