Ingredients:
1 pint cherry tomatoes, halved 
3 tablespoons heavy whipping cream 
1/2 pound fresh mozzarella cheese, sliced 
6 fresh basil leaves 
1 garlic clove, minced 
1 tablespoon balsamic vinegar 

Directions:
– Scoop out and discard pulp of cherry tomatoes. Invert tomatoes onto paper towels to drain. 
– In a food processor, combine the cream, mozzarella cheese, basil and garlic; cover and process until blended. 
– Cut a small hole in the corner of a pastry or heavy-duty resealable plastic bag. Fill with cheese mixture. 
– Turn tomato halves over; drizzle with vinegar. Pipe cheese mixture into tomatoes. Refrigerate until serving.

Yield: about 3-1/2 dozen. 

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Ingredients:
1 batch Fun-da-middles cupcakes (12 cupcakes – sprinkle a few sesame seeds on top before baking or white sprinkles as sesame seeds)
3/4 cup sweetened chopped coconut
3 drops – 4 green food coloring
chocolate frosting, and red and yellow decorating frosting

Directions:
1. Remove the paper wrapped from the cupcakes and slice in half.
2. Place the coconut in a bowl. Add 3 to 4 drops green food coloring and mix well. Set aside.
3. Pipe a circle of chocolate frosting on each “bottom bun”.
4. Sprinkle the colored coconut on the chocolate frosting.
5. Top with red and yellow frosting to simulate ketchup and mustard.
6. Gently place cupcake tops on each frosted bottom half.
7. Refrigerate until about 20 minutes before serving time.

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Ingredients:
1/2 cup (115g) unsalted butter, softened to room temperature
3/4 cup (150g) dark brown sugar (or light brown)
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1 Tablespoon (20g) dark molasses
1 and 2/3 cups (140g) old-fashioned rolled oats
1 cup (125g) all-purpose flour, careful not to over measure
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 and 1/2 cups add-ins (I used butterscotch morsels, chopped peanut butter M&Ms, and chocolate chunks)

Directions:
1. Cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute
2. Add the vanilla and molasses and mix on high until combined
3. In a separate bowl, toss the oats, flour, cinnamon, baking soda, and salt together
4. Add to the wet ingredients and mix on low until combined. Fold in the add-ins. Dough will be thick. Chill the dough for at least 30 minutes in the refrigerator
5. Preheat oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats
6. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets and bake for 10-11 minutes until very lightly browned on the sides

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Ingredients:
1/3 cup whipped cream cheese
1/4 cup small-curd cottage cheese
2 tablespoons confectioners' sugar, plus more for topping
4 frozen waffles (untoasted)
1 to 2 tablespoons jam (any flavor)
1 tablespoon unsalted butter, plus more if needed
Ground cinnamon, for topping

Directions:
-Mix the cream cheese, cottage cheese and confectioners' sugar in a medium bowl. Spread 2 waffles with the jam, then top with the cream cheese mixture; cover with the remaining 2 waffles.

-Melt the butter in a large skillet over medium-high heat. Add the sandwiches and cook until golden and crisp, about 3 minutes per side, adding more butter to the pan if needed. (Adjust the heat if the waffles are browning too quickly.)

-Let the sandwiches rest 1 minute before serving. Sprinkle with confectioners' sugar and cinnamon.

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