These bars are a great addition to any meal. Make them for picnics, for school or as dessert. Here is what you are going to need for these:

Makes 24 bars

2 cups rolled oats
2 cups flour
1 cup brown sugar
¾ cups chopped nuts
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. salt
1 cup melted butter
1 egg separated
1 – 14 oz. can condensed milk
1 tsp. orange zest
1/3 cup orange juice
2 cups blueberries

Preheat the oven to 350 degrees. Line a 9×13 baking sheet with an overlapping piece of aluminum foil. Butter the foil on the bottom and sides.

Place the oats, flour, brown sugar, chopped nuts, vanilla extract, baking powder and salt in a bowl. Add the butter and mix until the dough resembles coarse crumbs. Separate 2 cups in a small bowl.

Lightly beat the egg white and add to the larger bowl of dough. Mix well. Press the dough into the pan and bake for 10 to 12 minutes. Remove pan from oven.

Whisk together the condensed milk, egg yolk, orange juice and zest. Fold in the blueberries. Spread the cream onto the cooked crust and cover with the remaining dough. Place in oven and bake for 30 to 35 more minutes – until lightly browned and filling is bubbly.

Remove from oven and cool down completely. Once it is completely cooled down remove the aluminum foil from the pan onto a board. Cut 24 bars and serve. Enjoy!

Print the Blueberry Orange Cream Bars Recipe Here

These little bites are simply amazing! They are not exceedingly sweet and are so pretty. You can keep these in the fridge so they can be made a few days in advance. Here is what you are going to need for these:

Makes 42

1 ¼ cups chocolate wafer crumbs
¼ cup melted unsalted butter + 1 TBS for chocolate
20 caramel candies
2 ½ TBS cream
½ cup chopped walnuts
1 – 8oz. package cream cheese
¼ cup dulce de leche + 1 TBS for glaze
1 egg
1 tsp. vanilla extract
1/3 cup sour cream
8 oz. semisweet chocolate
Cooking spray

1. Heat the oven to 350 degrees.
2. Line a square baking pan with two layers of heavy duty aluminum foil – making sure it overlaps the pan. Spray the foil lightly with cooking spray.
3. Place the cookie crumbs and the melted butter in a bowl. Mix it until all the crumbs are coated. Press the crumbs onto the foil.
4. Place the caramel candies and 2 TBS cream in a small bowl. Microwave them – in 30 second intervals – until they are melted and creamy. This should take about 1 ½ minutes. Mix the walnuts into the caramel and spread it evenly on the cookie layer. Place the pan in the refrigerator.
5. Mix the cream cheese and dulce de leche in a bowl, until creamy. Add the egg, vanilla and sour cream. Mix well and place in the pan. Evenly spread the cream cheese onto the caramel. Place the pan in the oven and bake between 35 to 40 minutes – until cheesecake is firm and a knife comes out clean if you pierce it.
6. Place the cheesecake on a wire cooling rack and allow cooling for one hour. While it is cooling, place 1 TBS dulce de leche and ½ TBS cream in a small bowl. Microwave it until it melts. Spread it on the cheesecake – after it has cooled for one hour – and continue cooling it for an extra hour (2 hours cooling time in total).
7. Loosely cover the cheesecake with some foil and refrigerate for a minimum of 4 hours – preferably overnight.
8. Remove the cheesecake from the fridge and pull out the foil from the pan. Place it on a cutting board and 42 squares.
9. Place the chocolate and 1 TBS unsalted butter in a bowl or double boiler. Melt it, mixing it occasionally. Place a square of cheesecake on a spoon and dip into the melted chocolate. Carefully transfer it to another spoon and allow the excess chocolate to drip. Place it on the wire cooling rack and allow it to cool for about 20 minutes. Repeat with all of the cheesecake squares.
10. Keep the cheesecake bites in a covered container in the refrigerator. Enjoy!

1 bite – CALORIES 138.33; FAT 8.92 grs (sat 4.19; mono 1.97; poly 0.40); PROTEIN 2.01 grs ; FIBER 1.01 grs; CARBS 13.27 grs; CHOLESTEROL 16.97 mg; IRON 0.29 mg; SODIUM 84.76 mg; CALCIUM 23.85 mg

Print the Chocolate Dulce de Leche Cheesecake Bites Recipe Here

Peanut butter cookies are an all time favorite! The are crunchy and absolutely divine. They are also very easy to make. Here is what you are going to need for these:

Makes about 40 cookies

½ cup unsalted butter – room temperature
½ cup sugar + more for rolling the cookies in
½ cup brown sugar
½ cup creamy peanut butter
½ tsp. vanilla extract
1 large egg – room temperature
1 ¼ cup flour
¾ tsp. baking soda
¼ tsp. salt
½ cup roasted, salted peanuts

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper or silicon liners. Place about ½ a cup of sugar on a plate.
Mix the dry ingredients in a bowl and set aside.
Place butter in a mixing bowl. Add sugars and cream until smooth. Add the peanut butter, vanilla and egg. Beat until you have a smooth, fully incorporated cream. Add the dry ingredients and mix until you have uniform dough. Do not over mix the dough. Add the peanuts and mix in.
Form small balls with the dough and roll them in the sugar. Place the sugar coated balls on the baking sheet and gently press down on them with a fork. Turn the cookie and press down in the other direction.
Bake the cookies for about 9 minutes – until the borders start to brown. Let them cool down on the sheet for about 1 minute and transfer them to a cooling rack. Enjoy!

2 cookies – CALORIES 167.04; FAT 10.03 grs (sat 3.99; mono 3.77; poly 1.71); PROTEIN 3.78 grs ; FIBER 0.93 grs; CARBS 16.78 grs; CHOLESTEROL 21.51 mg; IRON 0.61 mg; SODIUM 122.56 mg; CALCIUM 11.95 mg

Print the Peanut Butter Cookies Recipe Here

These little cookies are soft and tangy. They are a great addition to any cookie platter- anytime of the year! Here is what you are going to need for these:

Makes 45 cookies

1 ¾ cup white flour + 2 TBS

½ tsp. salt
2 TBS cornstarch
¾ cup softened, unsalted butter
1 cup confectioner’s sugar
1 TBS lime zest
2 TBS lime juice – preferable freshly squeezed
1 TBS vanilla extract
FOR THE GLAZE:
½ cup confectioner’s sugar
2 ½ TBS lime juice
Green food coloring – optional

Mix the dry ingredients in a bowl and set aside.

Cream together the butter and confectioner’s sugar. Add the lime zest, lime juice and vanilla extract. Mix well. Add the dry ingredients and mix well.
Form two balls with clean hands. Roll cookies out into two logs. Wrap with plastic and refrigerate for at least 2 hours.

Preheat oven to 350 degrees. Remove cookies from fridge and cut 1/4th inch wide cookies. Place on a lined baking sheet – one inch apart. Bake cookies until just starting to brown for about 8 minutes. Remove from oven and allow cooling on baking sheet for a few minutes. Transfer to a wire cooling rack and cool down completely.

Whisk the confectioner’s sugar, lime juice and green food coloring until uniform. Glaze the cookies using a spoon. Return to rack and allow glaze to harden. Serve and enjoy!

3 cookies no glaze – CALORIES 171.44; FAT 9.37 grs (sat 5.86; mono 2.40; poly 0.411); PROTEIN 1.72 grs ; FIBER 0.48 grs; CARBS 19.89 grs; CHOLESTEROL 24.42 mg; IRON 0.74 mg; SODIUM 79.44 mg; CALCIUM 6.12 mg

Print the Lime Cookies Recipe Here

These little cookies are also known as Mexican Wedding Cakes or Russian Tea Cakes or Italian Butter Nuts or Southern Pecan Balls. Whatever you call them, they are a melt in your mouth delicacy! This particular recipe is doubled so feel free to split it in two if you would like. Here is what you need for these:

Makes about 60 cookies

1 1/3 cup walnuts
4 cups flour
½ tsp. salt
2 cups unsalted, softened butter
½ cup confectioner’s sugar + more for rolling
2 tsp. vanilla

Heat the oven to 350 degrees.

Place the walnuts on a baking sheet and toast them for about 6 to 7 minutes – shaking the pan occasionally. Once lightly browned and fragrant, remove from oven and allow cooling.

Place the walnuts and 4 TBS of flour in a food processor. Process until fine. Set aside.

Add the salt to the remaining flour. Cream the butter and the sugar. Add the vanilla. Mix. Add the flour and mix. Finally add the walnuts and mix.
Form 4 balls of dough, wrap them in plastic and refrigerate for at least 2 hours.

Heat oven to 350 degrees again. Line baking sheets with parchment paper or a silicon liner.

Remove the dough from the fridge. Tear off a piece and roll it into a ball. Do this with all the dough. Place the balls on a cookie sheet and bake for about 8 minutes – until bottom is lightly browned and cookie hardens a little. Remove from oven and allow cooling on pan. Place the cookies into a bowl with some confectioner’s sugar and roll them. Once covered in sugar place them on a wire cooling rack.

Place some more confectioners’ sugar into a small sifter and sift over the cookies. Serve and enjoy!

2 cookies – CALORIES 215.39; FAT 15.75 grs (sat 8.11; mono 3.65; poly 2.92); PROTEIN 2.62 grs ; FIBER 0.79 grs; CARBS 16.74 grs; CHOLESTEROL 32.56 mg; IRON 0.92 mg; SODIUM 40.92 mg; CALCIUM 11.16 mg

Print the Snowball Cookies Recipe Here

These little cookies are very pretty and a great addition to any Christmas platter! They are also quite easy to make. Kids love to make these so make sure to include them in the project! Here is what you are going to need for these:

Makes about 30 cookies

½ cup unsalted butter – room temperature
1 cup sugar
1 tsp. almond extract
1 egg
2 cups of flour
½ tsp. salt
½ tsp. baking powder
About 30 fruit candies – chopped

Sift together the flour, salt and baking powder.

Cream the butter and sugar in a bowl. Add the almond extract and the egg. Mix until completely uniform. Add the dry ingredients. Mix until the dough resembles thick bread crumbs.

Press the dough together to form a ball. Cover in plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 325 degrees.

Take dough out of the fridge. Tear 1/3rd of the dough and roll out – on a floured board – to 1/8th of an inch. Use your favorite cookies cutter shapes and cut the cookies. Carefully place cookies on a parchment paper lined baking sheet.

Using a sharp knife – cut a triangle of circle in the middle of your cookie, depending on the shape you picked. Make sure to reuse the dough. Place a few chopped candies in the hole.

Place the baking sheet into the oven and bake for about 10 minutes – until the candy has melted and the cookies are very light brown. Do not over bake them as the candy will start to bubble and get ruined.

Remove from oven and allow cooling on sheet for about 5 minutes. Carefully transfer cookies onto a wire cooling rack. Serve and enjoy! These cookies will last for a week in an airtight container, at room temperature.

2 cookies – CALORIES 198.03; FAT 6.73 grs (sat 4.06; mono 1.75; poly 0.38); PROTEIN 2.31 grs ; FIBER 0.67 grs; CARBS 32.39 grs; CHOLESTEROL 28.90 mg; IRON 0.89 mg; SODIUM 102.97 mg; CALCIUM 19.59 mg

Print the Stained Glass Cookies Recipe Here

These nuts come with a nice little kick. You can make them with chipotle or cayenne. However, you can omit the hot spice if you prefer. Things that go well with this are cinnamon, all-spice, ground cloves and nutmeg. You can also leave the toffee spice-less. It will taste wonderful. Here is what you need for these:

Makes about 3 ½ cups
1 ¼ cups unsalted butter + some for buttering baking sheet
1 ¼ cups sugar
1 tsp. chipotle powder
½ tsp. ground cinnamon
1/8 tsp. ground cloves
3 TBS water
1 cup raw peanuts
1 cup raw almonds
1 cup walnuts

Butter a baking sheet.

Place the butter, sugar, water, chipotle, cinnamon and cloves in a heavy bottom pan. Bring to a boil – stirring constantly. Start on high heat and reduce to medium low once it starts boiling.

Stop stirring toffee constantly once it starts to boil. Stir it occasionally. Once you notice it is thickened and it separates from the sides – turn the heat off. Add the nuts and mix well. Make sure you coat all of them.

Dump the spiced nuts into the baking sheet and spread out. Cool down completely and break into clusters. Serve and enjoy!

¼ cup – CALORIES 379.51 ; FAT 31.89 grs (sat 10.22; mono 6.48; poly 6.23); PROTEIN 7.61 grs ; FIBER 3.33 grs; CARBS 20.85 grs; CHOLESTEROL 34.89 mg; IRON 1.30 mg; SODIUM 12.88 mg; CALCIUM 59.07 mg

Print the Chipotle Toffee Spiced Nuts Recipe Here

These little cookies taste very much like ginger bread cookies but are soft. They are super easy to make and an absolute hit. Here is what you heed to do for these:

Makes 45 cookies

¾ cup vegetable shortening
1 cup brown sugar
¼ cup molasses
1 egg
¼ tsp. salt
1 tsp. baking soda
¼ tsp. ground cloves
1 tsp. allspice
1 tsp. ground ginger
1 tsp. ground cinnamon
2 ¼ cups flour
Sugar for topping

Cream the shortening, brown sugar, molasses and egg in a large bowl. Add the dry ingredients and mix until uniform. Form into a ball, wrap in plastic and refrigerate for at least 2 hours.

Heat oven to 350 degrees. Line baking sheets with parchment paper or a silicon mat. Spread some sugar on a plate.

Remove the dough from the refrigerator. Form little balls – you can use a cookie scoop to have uniform sizes. Place the dough ball on the sugar and press in onto one side. Place the cookie on the sheet sugar side up. Gently press it down. Place them on the sheet an inch apart from each other.

Bake the cookies for about 10 to 12 minutes. Remove them from oven when they start to lightly brown. Allow cooling on sheet for 4 to 5 minutes. Move to a wire cooling rack. Cool down completely.

Serve and enjoy! These will keep for a week in an airtight container at room temperature.

5 cookies – CALORIES 362.40 ; FAT 16.88 grs (sat 4.23; mono 3.57; poly 8.25); PROTEIN 3.99 grs ; FIBER 1.07 grs; CARBS 48.16 grs; CHOLESTEROL 20.66 mg; IRON 2.16 mg; SODIUM 221.11 mg; CALCIUM 43.91 mg

Print the Molasses Crinkles Recipe Here

These cookies are very easy to make and are not overwhelmingly sweet. Be careful not to eat them all in one sitting! Here is what you need for these:

Makes about 30 cookies

8 fresh or 10 dried figs
1 cup apple juice
1 cup orange juice – preferably freshly squeezed
½ cup sugar
2 puff pastry sheets – thawed

Place the figs in a pan. Add the juices and bring to a soft boil. Reduce the heat and simmer for about 20 minutes until the juice has reduced considerably and the figs are soft. Cool the figs down completely and process them in the food processor.

Place ½ cup of sugar on a board and spread it out. Using a rolling pin, press a sheet of puff pastry onto the sugar. Spoon ½ of the fig mixture onto the dough. Roll it tightly into a log. Wrap the roll with plastic wrap and freeze for at least one hour and up to 2 months.

Preheat the oven to 400 degrees and line some cookie sheets with parchment paper or a silicon mat.

Remove the dough from the freezer and allow thawing a little bit – until soft enough to cut. Using a serrated knife, cut the dough into ½ inch thick cookies. Place the cookies on the pan and bake for about 8 minutes.

Remove the pan from the oven and flip the cookies carefully. Bake for an additional 4 to 5 minutes until evenly browned. Remove the pan from the oven again and allow cooling for 3 to 4 minutes. Place the cookies on a wire rack and cool down completely.
Store your cookies in an airtight container for about 4 days. Enjoy!

6 cookies – CALORIES 205.77; FAT 6.3 grs (sat 1.56; mono 3.44; poly 0.89); PROTEIN 1.97 grs ; FIBER 2.33 grs; CARBS 37.22 grs; CHOLESTEROL 0.00mg; IRON 0.78 mg; SODIUM 41.82 mg; CALCIUM 32.83 mg

Print the Fig Pinwheels Recipe Here

Chocolate and cranberries are a perfect match! Here’s a very easy recipe for some little, chewy cookies that combine both. Here is what you are going to need for these:

Makes about 6 dozen
1 cup unsalted butter – room temperature
2 eggs – room temperature
2/3 cup sugar
2 tsp. vanilla
½ cup dark brown sugar or ¼ cup dark corn syrup
2 ½ cups white flour
1 tsp. salt
1 tsp. baking soda
12 oz. semi-sweet chocolate chips
1 cup dried cranberries

Preheat oven to 350 degrees and line some baking sheets with parchment paper or silicone liners.

Place the butter, eggs, vanilla and sugars (or corn syrup if using) in a bowl. Mix until evenly creamed.

Add the flour, salt and baking soda. Beat until well incorporated. Do not over-beat.

Add the chocolate chips and cranberries. Beat only until it is all mixed well.

Scoop out your cookie dough – 2 inches apart – onto your cookie sheet. Bake for about 8 minutes – until lightly browned.

Remove cookies from oven and allow cooling on sheet for 2 to 3 minutes. Carefully transfer them to a wire cooling rack. Cool down completely and enjoy!

These cookies will freeze beautifully and will keep for about 4 days in an airtight container.

4 cookies – CALORIES 315.65; FAT 16.69 grs (sat 10.04; mono 4.76; poly 0.789); PROTEIN 3.4 grs ; FIBER 1.96 grs; CARBS 41.62 grs; CHOLESTEROL 47.80 mg; IRON 1.56 mg; SODIUM 212.24 mg; CALCIUM 18.98 mg

Print the Cranberry Chocolate Chip Cookies Recipe Here