Cookies, Bars, & Snacks

 This is a decadent treat.  Be sure to cut it in small pieces!

 I get daily recipe suggestions from MyRecipes.com, and this cookie turned out to be a big winner with my family.  I can see it becoming a regular feature of our cookie jar.

 These peanut butter cookies have a special treat inside that ‘puts them over the top’ as my kids told me.I made them healthier by using ½ C of Smart Balance butter sticks and ½ C canola oil.  I also used Egg Beaters instead of real eggs.  Not exactly a healthy snack, but at least with those modifications, they weren’t as harmful.

 These are wonderful!  I used homemade blueberry jam, but strawberry or raspberry would be wonderful as well.  You could even mix and match the jams.

 Our famous Latigo granola recipe has been one of my favorites since we discovered it the very first summer we were open.  Now that I’ve become more conscious of the amount of fat I put into the things I make, I’ve been searching for another granola that can actually be good for you instead of ‘not so bad’.  I think this one fills the bill.  The stirring is important to creating a crunchy end product.

 I made a batch of this healthier version of Chex Mix for us to take on a road trip, and we all thought it was very good.  I think you could use most any combination of cereal.  The recipe came from the Jan 2011 issue of Healthy Cooking.

 Spencer runs out of superlatives when he tastes these cookies while they’re warm.  I’ve changed the ingredients from our high altitude adjustments back down to sea level quantities.  You might try baking one to be sure it will work before you put a whole batch in the oven.

 These pretty shortbread cookies are a favorite with our summer and winter guests, not to mention our staff.  Any kind of jam could be used if you want to change the name.

A practically guilt-free indulgence. 

I made a batch of these to send to my mother-in-law for Mother’s Day, but it makes so many that I had to keep some here for us.  They freeze nicely after they’re made, and you can pull just what you need for dessert a few hours ahead.  They are incredibly good, and my mother-in-law agrees!

I was looking for a quick chocolate recipe to make for our guests who celebrated Valentine’s Day with us, and Hannah thinks this one is a winner.  Our guests did too.

This cookie is an important part of our Christmas celebration.   They’re delicious, quick to prepare, and so festive looking.  The recipe came from my mother’s sorority house when she was a student at Michigan State in the 50s.

I’ve had this recipe in my “to try” file for a while now, and Spencer especially was pleased that I finally made it.  It’s easy to put together, keeps well in the fridge, and is really good!

We made this for the staff one night as a finish to an oriental dinner.  Hannah found some fun sayings on a website called www.despair.com, and everyone got a great laugh.

These are a great cookies, and when you make them with canola oil and egg substitute, they are practically guilt free.  I’ve been known to use part olive oil as well as some whole wheat flour, but the appeal level declines a bit.  It’s adjusted to sea level.

Its ease is only rivaled by its goodness.