Rainbow Sprinkle Pancakes #BacktoSchoolTreats

I received product samples from sponsor companies to aid in the creation of the #BacktoSchoolTreats week recipes. All opinions are mine alone.

Delight your youngsters (and not so youngsters) with these fun and filling pancakes studded with sprinkles all the colors of the rainbow.

This is my final offering for #BacktoSchoolTreats week......

Almond Shortbread Skillet #BacktoSchoolTreats

I received product samples from sponsor companies to aid in the creation of the #BacktoSchoolTreats week recipes. All opinions are mine alone.

This is the easiest and most delicious shortbread recipe ever!!!  Tender cookie flavored with almond paste and topped with sliced almonds, the cookie melts in your mouth and the almonds lend a crunchy texture.

Your kids will be thrilled to come home to a slice of this delicious skillet cookie or to open their lunchbox and find a slice alongside their sandwich and fruit.

Pre-Workout Caramel Apple Smoothie #BacktoSchoolTreats

I received product samples from sponsor companies to aid in the creation of the #BacktoSchoolTreats week recipes. All opinions are mine alone. 

I loved having my teen home this summer.  We got to spend time getting to know each other better as we adjusted to our new normal of being a family.  But I am looking forward to the new school year as is she.  She feel more settled now and ready to concentrate on school rather than being the "new" kid.

I am looking forward to getting back into my routine of hitting the gym three mornings a week.  One of my favorite ways to take care of myself is to get my nutrition in before my exercise with a smoothie.  They are quick, portable and give me enough energy to power through even the toughest workout.

This smoothie contains a whole apple for fiber, Greek yogurt for protein, and Torani syrups for flavoring.  It is like enjoying a caramel apple on your way to the gym.  That is a wonderful way to start your day.

Celebrating #BacktoSchoolTreats with Chocolate Malt Waffles

I received product samples from sponsor companies to aid in the creation of the #BacktoSchoolTreats week recipes. All opinions are mine alone.

Wow, it is hard to believe that summer is nearly over and the school year is upon us. Here in Michigan the kids don't return to school until after Labor Day. In other parts of the country they are returning to school next month. There is a wonderful group of bloggers that are sharing #BacktoSchoolTreats all week long.

I am starting off with a wonderful, filling breakfast that your kids are sure to love. Chocolate malt Waffles studded with chocolate chips and sprinkled with powdered sugar. You can sit down and enjoy a family meal or, if your family is like mine, the kids can grab a waffle and eat while being driven to school. Either way, you will have the satisfaction of knowing that their stomachs are full and their brains are ready to soak in all the teachers have to offer.

Welcome to the first day of Back to School Treats Week.......

Banana Maple Muffins #MuffinMonday

Naturally sweetened with banana and pure maple syrup, these muffins are perfect for back to school.  Hand them out as they run to catch the bus.  Stick one in their lunchbox as a treat.  Have a platter on the table when they walk in the door, famished, to hold them until dinner.

Welcome to Muffin Monday.........

Pipérade a'la Julia Child #FantasticalFoodFight #BacktoSchool

This open faced omelette garnished with Onion, Tomatoes, Peppers and Ham was taken from Mastering the Art of French Cooking by Julia Child, whose birthday we are celebrating today during our Fantastical Food Fight.

This is also perfect as we get ready for Back to School, since the pipérade can be made in advance meaning a quick, delicious, healthy breakfast on those busy mornings.....

Twinkie Bundt Cake #BundtBakers

Welcome to Bundt Bakers.  I am hosting this month and I chose the theme "Back to School Bundts".

I suggested a cake that was easy to slice and freeze so that it could be easily packed into a lunch box. Then, while thinking about what I used to put into my kids lunch boxes, I remembered Twinkies.

Don't judge....my children were products of the 70's.....we all gave our kids Twinkies......we had no idea that they were made of indestructible preservatives.

So I went in search of a homemade Twinkie and found this recipe from Fine Cooking. I adapted it slightly with ingredients only because I had no cake flour or buttermilk on hand so I made my own.  The recipe is written with the substitutions in parenthesis.  I also adapted the method of place the cream into the cake because I had no patience to try to tunnel and squirt when I can just cut and fill.

Did it slice up nicely.....absolutely.  Did it freeze well.....who knows?  There was none left to freeze after the guests left.

Twinkie Bundt Cake
adapted from Fine Cooking

3 c. cake flour (3 c. A.P. flour - 6 T. flour + 6 T. cornstarch)
1 T. baking powder
pinch of salt
6 T. butter, room temperature
1 T. vanilla
2 c. sugar
1/2 c. canola oil
3 eggs + 4 egg yolks, room temperature
1 c. buttermilk (1 c. milk +1 T. lemon juice), room temperature
1 (7 oz) jar marshmallow cream
1 stick butter, room temperature
1 t. vanilla

Sift together the flour, baking powder and salt.

In large bowl of stand mixer fitted with paddle attachment, cream the butter and vanilla, using medium speed until smooth and creamy.  Add sugar and beat until incorporated.  Add oil and continue to beat until light and fluffy.  Add whole eggs and yolks, one at a time, beating well after each addition.

Turn speed to low and add 1/3 of the flour, mixing until incorporated.  Add 1/3 of the buttermilk and combine.  Do this twice more beating after last addition of buttermilk until batter is completely smooth.

Pour into a bundt pan that has been liberally coated with baking spray.  Bake in a preheated 325* oven for an hour, until a skewer inserted removes cleanly.

Let cool, in pan, on wire rack for at least 2 hours.

Prepare the filling by beating the marshmallow cream, butter and vanilla in the small bowl of a stand mixer until smooth and creamy.

When cake is completely cool, cut around the circumference of the cake about 1/2" from the edge of the pan and another cut about 1/2" from the inner ring of the bundt pan, angling the knife so that the inside cake is severed about 2" deep.  Carefully remove the cut portions in sections as large as possible.  Scoop out any remaining cake in the depression and trim the cake from the bottom crusts. Save any scraps not eaten for toppings on parfaits.  I, of course, had no scraps remaining.

Fill the depression with the cream filling.  Place the trimmed pieces of cake back onto the filling and turn the entire cake from the pan onto a serving plate.  Print Recipe

More Back to School Bundt Cakes

• Applesauce Bundt Cake from I love bundt cakes
• Autumn Honey Apple Bake & Slice Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice 
• Brown Sugar Banana Bundt Cake from Food Lust People Love 
• Hummingbird Bundt Cake with Cream Cheese Glaze from Love and Confections
• Morning Glory Bundt Cake with Yogurt & Granola Topping from All That's Left Are The Crumbs 
• Peanut Butter and Jam Bundt Cake from The Queen of Scones 
• Persimmon Pudding Cake from Sneha's Recipe 
• Pistachios, Blueberries and White Chocolate Bundt Cake from Bizcocheando 
• Sesame Seed Bundt Cake from Katin špajz 
• Twinkie Bundt Cake from A Day in the Life on the Farm 
• Zebra Bundt Cake from Patty's Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. 

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

Gingered Shrimp and Veggie Bowl #FishFridayFoodies #BacktoSchoolRecipes

Happy Fish Friday everyone. Sue of Palatable Pasttime has invited us all to share "Buddha Bowls" this month.   Sue describes Buddha Bowls as healthy one bowl meals with protein, grains and vegetables.  Of course, since this is Fish Friday Foodies, our protein will include Fish and or Seafood today.

Fish and seafood does not have to be deep fried or drenched in butter to be delicious.  One bowl meals are perfect for showcasing a colorful and appetizing meal.

This recipe takes shrimp which is low in fat and calories and high in protein and serves it up with tons of colorful, crisp vegetables and whole grain brown rice.

Seasoned with ginger which is a health powerhouse aiding in digestion, keeping blood sugar and blood pressure in check and protecting the brain among other things.

Cooked in sesame oil and sprinkled with sesame seeds this dish also helps prevent diabetes and cancer.

All of these things are amazing in and of themselves but then add in the fact that it is mouth wateringly delicious and you are completely awe struck by this dish that is quick enough for a weeknight and fancy enough for company.

The fact that it is so quick and easy makes this a perfect Back to School recipe and on the off chance that there are leftovers they will be perfect in a lunchbox.  A quick zap in the microwave and you have a nutritious, healthy, warm lunch to see you through the rest of the day.

Today is the last day we are sharing our favorite recipes for healthy breakfasts, great lunches, sweet treats and delightful dinners to get us all through the busy weeks coming up when the kids are back to the old grind.

This party was hosted by Cindy of Feeding Big and there have been marvelous recipes being shared.  Find them all by following #BacktoSchoolRecipes on your favorite social media platform.  You will find today's entries below my recipe.

Don't forget to stop by the other Recipe Makeover Posts for more great healthy and nutritious recipes.

Gingered Shrimp and Veggie Stir Fry

adapted from The Fast Metabolism Diet Cookbook

2 T. sesame oil

1 lb. shrimp, cleaned and deveined

1 yellow squash, halved lengthwise and cut into half moons

8 oz, asst. wild mushrooms

1 small head bok choy, chopped

5 stalks asparagus, woody ends snapped off , cut into 1" pieces

1/2 c. chopped tomatoes

2 T. coconut aminos

1 T. minced ginger

1/4 c. toasted sesame seeds

2 t. sea salt herb mix

pinch of red pepper flakes

2 c. cooked brown rice

Heat 1 T. of the oil in a wok over med high heat.  Add the shrimp and cook, stirring for about 4-5 minutes, until pink.  Remove to a plate and set aside.

Stir together the coconut aminos, ginger, sea salt and red pepper in a small bowl.  Set aside.

Add another tablespoon of oil to the wok.  When heated, add the squash, mushrooms, bok choy and asparagus.  Cook and stir for 5 or 6 minutes, until vegetables are slightly tender.

Add the tomatoes and the reserved aminos mixture.  Cook and stir for a few minutes.  Return the shrimp to the wok along with the sesame seeds.  Cook and stir until heated through.

Place 1/2 c. of brown rice in one side of 4 shallow bowls.  Place 1/4 of the Gingered Shrimp Stir Fry alongside the rice in each bowl and serve.  Print Recipe

More Buddha Bowls

An InLinkz Link-up

More Back to School Recipes

• Banh Mi by Culinary Adventures with Camilla 
• Cinnamon Pecan Bars by Family Around the Table 
• Gingered Shrimp and Veggie Bowl by A Day In The Life on The Farm 
• Ham and Cheese Rolls by Cooking With Carlee 
• Whole Wheat Olive Oil Crackers by Caroline's Cooking

Avocado Dip #CrazyIngredientChallenge #BacktoSchoolRecipes

Hi everyone and welcome to the July version of Crazy Ingredient Challenge.  The fun little game we play where we vote on items from two lists and the top vote from each list are united to become our Crazy Ingredients.

This month's ingredients are Avocados and Cumin.  The largest challenge was to try to narrow it down to just one recipe that I wanted to share.  I thought about making a creamy chilled avocado soup.  Cumin would be the perfect spice with which to flavor it.  I thought about making a warm cheesy casserole incorporating cumin and topping it with guacamole.....YUM.  Avocados are always great in smoothies and it would be very simple to add flavor with some toasted cumin.  I even considered an Avocado Cumin Ice Cream.  After all, it is National Ice Cream month.

In the end, my choice was made due to another event in which I'm participating.  I have been posting Back to School Recipes all week long along with a group of like-minded friends under the direction of Cynthia of Feeding Big.

I went on a S'Mores tangent and shared all things S'Mores for the past 3 days.  I turned S'Mores into Clusters, Cookies and Ice Cream......there's that National Ice Cream Month again......

When I shared the very first post I mentioned that when my kids were young I found making lunches exciting every day very challenging.  I often fell back on the old stand-bys, sandwiches, a piece of fruit and cookies.  Once in a while I would change things up with cheese and crackers, hard boiled eggs, and some carrot and celery sticks.

It was with this in mind that I made up this creamy and healthy avocado dip that my kids would have loved to find in their lunchboxes along with those fresh veggies.  I found this recipe from Cooking Light and adapted it slightly to fit our tastes and what I had in the refrigerator.

Please make sure to scroll past my recipe to find links to all the other Avocado and Cumin creations and all the inspirational Back to School recipes.

Avocado Dip

adapted from Cooking Light

2 (5 oz) containers plain Greek yogurt

2 lg. avocados, peeled and pitted, cut into chunks

1 T. low fat milk

2 T. cilantro paste

1/2 of a jalapeno, seeded

1 lime, peeled (or juice of one lime)

1 T. cumin

pinch of salt

1 clove garlic, peeled and minced

Place the yogurt, avocados,milk, cilantro, jalapeno, lime, cumin, salt and garlic in a heavy duty blender. Puree until smooth. Serve with fresh vegetables.  Also delicious with chips and as a topping for burgers or grilled meats.  Print Recipe

More Avocado and Cumin Creations

An InLinkz Link-up

More Back to School Recipes

• Lunch Box Mini BBQ Meatballs by Family Around the Table 
• Avocado Dip by A Day In The Life on The Farm
• Roasted Beet Hummus by Culinary Adventures with Camilla

S'Mores Ice Cream #BacktoSchoolRecipes #FantasticalFoodFight

Did you know that July is National Ice Cream month?  Well, it certainly is and I can't think of a better way to beat the heat.  That is why I was so excited when Sarah of Fantastical Sharing of Recipes and host of Fantastical Food Fight chose it as our theme this month.

We are also halfway through our #BacktoSchoolRecipes event where we are sharing ideas for breakfasts, lunches, dinners and snacks so that you are all prepared when you wake up to realize that, once again, you blinked and time flew by.  I know that Fall seems far away right now but trust me it will be here before you know it.

Fall makes my yearn for S'Mores so I have been sharing some great S'Mores recipes with you this week.  So far we've had Clusters that you can tuck into a lunchbox as a special treat and Cookies that are a great snack when you walk into the house famished.

Today, since we are celebrating all things Ice Cream, I decided to take S'Mores in that direction. I adapted a basic Chocolate Ice Cream recipe that came with my Cuisinart Ice Cream Maker.  The recipe calls for 1 part whole milk and 2 parts heavy cream.  I substituted half and half for the entire recipe and then added in the S'Mores goodies during the last few minutes of churning.

The ice cream is rich and decadent with a deep dark chocolate flavor that lingers in your mouth. Every once in a while you get the surprise of a crunch from the graham crackers interspersed with the smooth, soft chewiness of the marshmallows.

S'Mores Ice Cream

3/4 c. cocoa powder, sifted

1/2 c. sugar

1/3 c. brown sugar, packed

3 cups half and half

8 squares (4 sheets) of graham crackers, roughly crushed

1 1/2 c. miniature marshmallows

Sift together the cocoa and sugars bowl.  Whisk in the half and half until the sugars are dissolved. Cover and refrigerate over night.  Pour into an ice cream maker and churn according to the manufacturers directions, adding the graham crackers and marshmallows during the last 5 minutes of churning.  Serve immediately for soft serve or place into a container and freeze for at least 4 hours for a hand scooped serving.  Print Recipe

More Ice Cream Recipes

  

An InLinkz Link-up

More Back to School Recipes

• Healthy Honey Oatmeal Cookies by Feeding Big 
• Lunch Box Kebobs by Family Around the Table 
• Cherry Chip Sourdough Muffins by Cooking With Carlee 
• S'Mores Ice Cream by A Day In The Life on The Farm 
• Cranberry Pecan Granola by Palatable Pastime

S'Mores Thumbprint Cookies #BacktoSchoolRecipes

Today is the second day that I am sharing Back to School Recipes at the invitation of my friend, Cynthia, who blogs over at Feeding Big.

I already went through all of the feelings I have about this event in my post yesterday where I shared a recipe for S'Mores Clusters.  I also told you that I was sharing another S'Mores recipe today because while thoughts of Fall may have parents thinking about school days it has me thinking about bonfires.  Bonfires equal S'Mores.  S'Mores equal great Back to School treats.

I found this recipe from Betty Crocker.  I loved the fact that they used graham cracker crumbs in the cookie batter.  I loved that the marshmallows and chocolate were not incorporated into the cookies but rather placed on top.  What I didn't love was that the marshmallows were simply melted and not toasted.  In my mind.....S'Mores need toasted marshmallows....so I adapted this recipe and placed the cookies under the broiler for a couple of minutes.

Immediately after pulling them from the broiler, I topped each cookie with a piece of chocolate. After a couple of minutes I could run a knife over them and spread the chocolate to cover the marshmallows.

These cookies are absolutely amazing.  You can enjoy S'Mores all year long, even if you live in the city and never have the opportunity to sit around a campfire toasting marshmallows.  

These are the perfect addition to a lunchbox and also make a wonderful after school snack to provide a boost of energy while doing homework.

S'Mores Thumbprint Cookies

Adapted from Betty Crocker

1 c. butter, room temperature

1/2 c. brown sugar, packed

1 egg

1 t. vanilla

1 1/3 c. flour

16 graham cracker squares (8 full sheets), pureed into fine crumbs

dash of salt

72 miniature marshmallows

36 rectangles of milk chocolate from 3 full size bars

Cream together the butter and sugar.  Add the egg and vanilla and mix until well combined.  Mix in the flour, graham cracker crumbs and salt at low speed until a stiff dough is formed.  Using a small cookie scoop, shape dough into 36 balls and place onto ungreased cookies sheets, spacing about 2" apart.  Using your thumb, make indentations in the center of each cookie.  Bake in a preheated 325* oven for 10 minutes.  

Remove from oven and place 2 marshmallows in the indentation of each cookie and place under the broiler for 2 minutes, until the marshmallows are toasted.  Remove from oven and top each cookie immediately with a rectangle of chocolate.  Let sit for a minute or two then lightly run a knife over the chocolate spreading it over the marshmallows. Print Recipe

More Back to School Recipes

• Creamy Cantaloupe Pops by Family Around the Table 
• Peanut Butter Banana Ice Cream with Chocolate Chips by Caroline's Cooking 
• Raw Warrior Pudding by Culinary Adventures with Camilla
• S'Mores Thumbprint Cookies by A Day In The Life On The Farm 
• Bean and Bacon Soup by Palatable Pastime

S'mores Clusters for #BacktoSchoolRecipes

We are now in the middle of Summer and while the kids are enjoying their swimming pools, sprinklers, parks and beaches, the media begins reminding us that school will be starting soon and it is time to get prepared.

The stores are filled with back to school supplies; backpacks, pencils, folders, rulers, paper and lunchboxes.  Parent's see those lunchboxes and start thinking about how to create lunches that are nutritious but still appealing to their children.  You need to get just the right balance of protein and carbs.  You want to make sure that they eat their veggies and fruit and, of course, you want to give them a treat to finish off that lunch.

With this in mind, Cynthia of Feeding Big, invited us to post our favorite Back to School Recipes.  It has been a long time since I have made kid's lunches but I spent many years doing so and I don't think kids have changed much through the years.  My kids loved peanut butter and jelly, bologna and hard salami for their sandwiches.  Sometimes they would take hard boiled eggs.  Often they would have an apple or an orange.  Carrot and Celery sticks were another favorite, especially if those celery sticks were filled with peanut butter and sprinkled with raisins.  Of course there were always some cookies or a brownie or a purchased lunch box cake to finish the meal.

Fall doesn't make me think of school any longer but it does make me think of long hikes in the woods, the smell of autumn leaves and evenings around a bonfire.  These thoughts lead to memories of toasted marshmallows, topped with a square of chocolate and sandwiched between graham crackers.  Ahhhhhh.....S'mores....I can't think of a better treat to enjoy as the weather starts to cool.

While you can't pack a bonfire for your kids to take to school with them, you can send them all the flavors of S'mores with these delicious and easy to make clusters.

I got the idea for these wonderful treats while walking through a little store in our town called "The Sweet Tooth".  This little store has walls lined with all the candies that I enjoyed as a child. Jawbreakers, Swedish Fish, Jujubes, Bit o Honey's, Black Jacks, etc.  It also has an ice cream parlor and a glass display case filled with homemade chocolates for you to drool over.  One of the chocolates they offered were S'mores Clusters.  I was so excited because I knew that I had all the ingredients needed for these beauties sitting in my baking cupboard at home.

I pulled out some chocolate melts, stirred in some roughly crushed graham crackers, folded in some marshmallows and dropped them onto a silicone mat. Since it is not Fall, but is in fact, the middle of a sweltering Summer, I put them in the freezer for a few minutes to set and then transferred them to a plastic storage bag and kept them refrigerated until it was time to enjoy them.

Do you love S'Mores as much as I?  I am so crazy about them that I'm going to share two more S'Mores recipes tomorrow and Wednesday as we celebrate Back to School recipes.  Make sure you stop by and see what the others are sharing today.  You will find their links following this easy peasy recipe.

S'Mores Clusters

2 c. of chocolate melts

Peanut or Canola oil as needed.

1 sleeve graham crackers (8 full crackers), roughly crumbled

1 1/2 c. miniature marshmallows

Place the chocolate melts in a large, microwave safe bowl and microwave for 30 seconds.  Stir and continue microwaving in 15 second increments, stirring after each, until melted. You may add oil, a teaspoonful at a time if needed to make a smooth, creamy consistency.  

When chocolate is melted, stir in the graham crackers until coated.  Fold in the marshmallows and drop by spoonfuls onto parchment paper or silicone mats.  Place on a flat surface in the freezer for a few minutes until set, if desired. Print Recipe

More Back to School Recipes

• Oatmeal Chocolate Chip Cookies by Family Around the Table  
• Peanut Butter Maple Snack Mix by Cooking With Carlee 
• S'Mores Clusters by A Day In The Life On The Farm 
• Spaghetti Rings in Tomato Sauce by Palatable Pastime 
• Bunnies in the Garden by Feeding Big

Clean the Cupboard Cookie Bars #FilltheCookieJar

Our theme for this month's Fill the Cookie Jar is Back to School cookies.  Didn't summer just start? The kids around here have only been out of school for 2 weeks and don't go back until after Labor Day.

Evidently, some of the other States have year round school and the kids are getting ready for the upcoming school year already.  I'm not sure how I would have felt about that as a parent of school aged children.  I know that many parents have to work and it is probably easier for them to have school year round with smaller breaks throughout the year instead of having the entire summer to worry about finding daycare for the kids.

Are your kids still in school?  How do you feel about year round classes?  I was lucky enough to be a stay at home Mom until my kids were old enough to stay home without me.  I liked having them home during the summer but I think I would have equally liked having them home more throughout the year.  It will be interesting to see if this trend comes to Michigan and how it works out.

Okay.....enough of the rambling.....so anyhoo, the theme is Back to School cookies.  This is a pretty broad field so I opened the cupboard to see what I had on hand.  And found this.........

Does your cupboard look like this? Half a bag of this, quarter of a bag of that, couple Tablespoons of something else.....ridiculous.  Faced with this and the task at hand, I decided to make some bar cookies and just dump all my odds and ends into the mix.

I had some milk chocolate morsels, some white chocolate morsels, some peanut butter morsels and some mini M&M's.  I had just enough butter flavored coconut oil on hand for these but you could use plain coconut oil or butter or margarine.  Whatever floats your boat makes your cookie crumble.

I know my kids would have loved to find one of these cookie bars in their lunchbox.  It would have been packed right next to their PBJ sandwich.  Of course, I understand that those are no longer allowed.  Probably not my cookie bars either with the peanut butter chips, maybe you should leave those out.....or just save these cookies for your kids to have as an after school treat before homework. My kids were always famished when they got home and while much has changed in this 20 years, I'm pretty sure that hasn't.

Make sure you stop by and see what the others are sending with their kids back to school.....I'm going to enjoy mine, with my Little Miss, poolside and say a prayer of gratitude that she is not yet in school.

Clean the Cupboard Cookie Bars

2 1/4 c. flour

1 t. baking soda

1 t. salt

1 cup coconut oil

3/4 c. sugar

3/4 c. brown sugar, packed

1 t. vanilla

2 eggs

2 1/2 c. assorted chips and candies (whatever you have in the cupboard)

Place the flour, baking soda, salt, coconut oil, sugar, brown sugar, vanilla and eggs into the large bowl of a stand mixer fitted with the paddle attachment.  Beat on low speed until combined.  Add the chips and candies and stir in until evenly distributed.

Spread into a 9x13" pan that has been treated with baking spray.  Bake in a preheated 375* oven for 25-30 minutes until golden brown and a skewer inserted into the cookie removes cleanly.

Let cool completely before cutting into bars. Print Recipe

More Lunch Box Favorites

• Giant Milk Chocolate Chip Cookies by Family Around the Table 
• No Bake Brownie Energy Bites by Join Us, Pull up a Chair 
• Peanut Butter & Jelly Cookies by Jolene's Recipe Journal 
• Teachers Rule Cookies By Palatable Pastime  
• Clean the Cupboard Cookie Bars by A Day In The Life On The Farm 
• Trail Mix Cookies by Home Sweet Homestead 
• Orange Anise Cookies By This and That
• Monster Reese's Pieces Cookie Bars by Cookaholic Wife 
• Oatmeal Blueberry Cookies by Organized 31 
• Apple Date Cookie Bars by That Recipe 
• Cherry Pie Tassies by Cindy's Recipes and Writings 
• Sesame Balls by Feeding Big