Ingredients:
-3 Cups of Fruit (I used Strawberries)
-Sugar (Optional)

Directions:
-Preheat oven to 170 degrees.
-Line a cookie sheet that has a lip with plastic wrap (be sure to overlap your sides). I know it seems strange but yes, plastic wrap. You are dehydrating it and the temperature is so low that you can touch the pan the whole time as it never really gets hot.
-Prepare strawberries (cut stems).
-Puree your fruit in food processor until smooth consistency.
-Add sweetener of your choice (I used sugar) and sweeten to taste.
-Pour mixture on to prepared cookie sheet about 1/8″ thick.
-Bake for 6-8 hours. Wait until your center is no longer tacky.
-Lift plastic wrap out of cookie sheet and place on the countertop to cool.
-Flip over onto parchment paper.
-Remove plastic wrap.
-Cut into strips and roll.

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Ingredients For Pancakes:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

(OR use a boxed pancake batter)

Cinnamon Filling:
1/2 cup butter, melted
3/4 cup packed brown sugar
1 Tablespoon ground cinnamon

Cream Cheese Glaze:
4 Tablespoons butter
2 ounces cream cheese
1 1/4 cups powdered sugar
1 teaspoon vanilla extract

Instructions:

-Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. (You want this to rest and ‘set up’ while your preparing the other ingredients. It's best if it gets a little thicker, you don't want it liquidy)
-Prepare Pancake batter: In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened. (a few small lumps are fine)
-OR If using a boxed mix, prepare according to package directions.
-Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.
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Ingredients:

• 6 (1/2-ounce) slices smoked deli ham
• 24 (7 to 8-inch) wooden party skewers
• 1 (8-ounce) package LAND O LAKES® Cheddar Cheese, cubed 3/4-inch
• 1 (8-ounce) package –LAND O LAKES® Monterey Jack Cheese, cubed 3/4-inch
• 1 pint (24) small cherry tomatoes
• 8 baby dill pickles, sliced 1/2-inch
• Country-style Dijon mustard

Directions:

• Cut each slice ham into 4 (1-inch) wide strips.
• Thread one end of ham onto 1 wooden skewer. Thread 1 cube cheese onto skewer. Bring loose end of ham over cheese cube and onto skewer. Add 1 cherry tomato; bring loose end of ham over tomato and onto skewer.
• Add 1 piece pickle; bring loose end of ham over pickle and onto skewer.
• Add 1 piece cheese. Repeat with all remaining ingredients and skewers.

TIP: These appetizers can be made up to 8 hours ahead. Cover; store refrigerated until serving time.

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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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