There are many variations of this traditional candy treat, but I like this one because they actually do look like hay stacks.  Using butterscotch instead of chocolate definitely gives these hay stacks the color.  Once the heating is done, this is a great project to include in your Halloween family fun.

1 (11 oz.) pkg. butterscotch chips
2 T of creamy peanut butter
1 (12 oz.) jar dry roasted peanuts (optional)
1 (4 oz.) can potato sticks

Place the chips into a large heavy saucepan.
Add the peanut butter to the pan and place the pan over very low heat.
Stirring constantly, heat the mixture for 5 minutes or until very smooth.
Remove the pan from the heat and stir in the peanuts until well coated.
Add the potato sticks and carefully stir to coat them well.
Line a pan with wax paper and drop the mixture by teaspoonfuls onto the paper.
Chill the hay bales until firm.

Makes 5 dozen drops

Back-to-School time is the perfect time to treat your family to an early morning breakfast that’s filled with flavor.  The whole wheat waffles are very filling and nutritious and the mixture of honey and pecans are very festive.  Celebrate back-to-school and fill your family’s little tummies with this special breakfast and watch ‘em smile!

2 C of baking mix
1/2 C whole wheat flour
1 1/2 C of milk
2 T sugar
2 T of canola oil
1 egg
3/4 C of honey
1/2 C of pecan halves

Spray a waffle iron with a non stick cooking spray and allow the iron to heat.
Toss together the baking mix and flour.
Add the milk, sugar, canola oil and egg and stir until well blended.
Pour the batter onto the hot waffle iron.
Bake 5 minutes or until the steaming stops.
Mix the honey and pecans halves together.
Pour the honey mixture over the top of the waffles before serving.

Makes 6 servings

Preparation Time:  approximately 5 minutes
Baking Time:  approximately 5 minutes per batch
Total Time:  approximately 10 minutes per batch

It’s Back-To-School and what better way to celebrate the new school year than with a salute to summer!  Vacation may be over but you can still have a taste of it with this cooling Smoothie.  This is a great after- school drink to greet your students with after they return home from their long day at school.  Don’t forget a glass for yourself, too!

1 qt. pineapple sherbet
1 (6 oz.) can pineapple juice
1/4 C of lemon juice

Place the sherbet into the blender.
Pour the pineapple and lemon juice over the sherbet.
Blend until smooth stopping once to scrape the sides.

Makes 4 servings

Total Time:  approximately 5 minutes

This is a nice way to grill your potatoes and dress them up a bit differently for a special picnic over the Labor Day weekend.  Be sure to steam the potatoes before placing them on the grill.  This will ensure that the potatoes are cooked all the way through.  You can include other vegetables like zucchini, carrots, bell peppers, or summer squash.  Just throw cut them up and grill as you go.

1 3/4 lbs. potatoes, peeled and cut into 1 inch thick sticks
3 T of olive oil
1/2 t salt
1/4 t of pepper
1 Vidalia onion, sliced thick
2 T of mayonnaise
2 T of plain yogurt
2 T of white wine vinegar
1 t Dijon style mustard

Place the potato sticks into a saucepan and cover with water, and bring the water to a gently rolling boil.
Reduce the heat to low, cover the pan and cook the potatoes for 7 to 10 minutes or until just tender.
Drain the potatoes well and place in a mixing bowl.
Drizzle the potatoes with 2 T of the olive oil
Set the grill temperature to medium hot heat.
Season the potatoes with the salt and pepper.
Place the onions into a separate bowl and drizzle with the remaining 1 T of oil.
Grill the potatoes 8 minutes or until tender, turning occasionally.
Meanwhile, grill the onions 4 minutes or until tender, turning occasionally.  Add any other vegetables at this time, too.
Return the potatoes to the bowl.
Remove the onions and place in the bowl with the potatoes.
In a small bowl whisk together the mayonnaise, yogurt, vinegar and mustard until well blended.
Pour the mixture over the vegetables and toss until well coated.

Makes 6 servings

Everybody has their favorite burger recipe for the grill to show off to the family during the last weekend of summer.  If you have a chance to get together this Labor Day Weekend, you might want to surprise your guests with a little something different.  They make a great appetizer.  Look for any type of chili pepper that is large enough to stuff.

8 large chili peppers
1 (16 oz.) pkg. Monterey Jack cheese, shredded

Set the grill to medium hot allowing it to preheat.
Place the chili peppers, whole, on the grill grate and cook 10 minutes, turning occasionally or until charred.
Place the grilled peppers in a plastic and seal allowing them to steam for 10 minutes.
Remove the peppers and peel, using a paper towel.
Cut a slit down the length of each pepper and remove the seeds.
Stuff each pepper with the cheese.
Close the peppers and secure with a toothpick.
Place the peppers on foil and wrap the foil around the peppers securing tightly.
Return the peppers to the grill for 10 minutes.
Open the packet and let the peppers cool for 5 minutes so the cheese will firm up slightly making them easier to handle.

Makes 8 servings

Looking for something to put on the grill this Labor Day Weekend that your favorite vegetarian will love?  Here it is!  Chimichangas are normally deep fried but these will be a nice brown with a crispy texture with frying. If cooking with other food, just place the chimichangas on the grill off to the side away from the intense heat.  Serve with salsa and sour cream.

3 T canola oil, divided
2 cloves of garlic, minced
1 t ground cumin
2 (15 oz.) cans black beans, drained
1 1/2 C fresh tomatoes, diced
1 T chipotle, minced
1/2 t salt
1/4 t pepper
8 (10 inch) flour tortillas
1 (8 oz.) pkg. Monterey Jack cheese, shredded

Place 2 T of the oil into a skillet and place the skillet over medium heat.
When the oil is hot but not smoking stir in the garlic and cumin.
Stirring constantly for 1 minute or 2 or until fragrant.
Stir in the beans and tomatoes and cook an additional 10 minutes or until the beans are soft.
Mash the beans with a potato masher or fork then stir the mixture until fairly smooth.
Stir in the chipotle, salt and pepper until blended in well.
Light grill and heat just to low.
Warm the tortillas in a dry skillet over medium heat for 30 seconds per side.
Sprinkle the middle of each tortilla with 1/4 C of cheese.
Spread each tortilla with 1/3 C of the bean mixture.
Fold in the sides of the tortilla then roll to cover the filling.
Place the tortillas seam side down on the grill.
Grill the tortillas for 10 to 15 minutes, turning occasionally, until browned nicely all over.

Makes 8 servings

Prepare the apple mixture the night before your kids go Back-To-School.  That way you are ready to blend up this filling and refreshing smoothie to send them happily on their way with full bellies.  You can also use a granola cereal for this smoothie if you have it available.

2 apples, peeled, cored and sliced
4 T of water
1 C of prepared custard vanilla pudding
1/2 C of milk
1 granola bar, crumbled

Place the apples in a small saucepan placed over low heat.
Stir the water in with the apples and cover the pan.
Cook 8 minutes or until the apples are soft.
Remove the pan from the heat and allow the apples to cool.
Place the cool apples into the blender.
Add the custard and milk to the blender.
Crumble half of the granola bar into the mixture.
Blend until all the ingredients are combined and the mixture is as smooth as you prefer.
Pour into glasses and crumble the remaining granola bar over the top of each glass.

Makes 2 servings

Total Time:  approximately 15 minutes

Your family will walk out the door with smiles on their shiny faces when you have a tray of these sweet and lemony little biscuits to grab-and-go.  But, I recommend slowing everyone down for just a moment so they can have a big glass of cold milk to go along.  Enjoy!

3 1/2 C of baking mix
1/4 C of lemonade drink mix
2 t of lemon zest
1 2/3 C of milk
1 1/2 C powdered sugar
2 T of lemon juice

Preset the oven temperature to 425.
Spray a baking sheet well with a non stick cooking spray.
Place the baking mix, lemonade mix and lemon rind into a large mixing bowl.
Pour in the milk and blend just until the dry ingredients are moistened.
Drop the biscuit batter on the prepared sheet about 2 inches apart.
Bake 10 minutes or until golden brown.
Stir the powered sugar and lemon juice together until smooth and thin.
Drizzle the glaze over the warm biscuits before serving.

Makes 22 biscuits

Preparation Time:  approximately 10 minutes
Baking Time:  approximately 10 minutes
Total Time:  approximately 20 minutes

There just never seems to be an end to the interesting ways you can serve peanut butter.  This is a great way to get a little protein into your Back-to-Schoolers.  Try crunchy peanut butter to add a little more texture.  Be sure to warm the peanut butter just a little bit so it blends well when you add it to the oatmeal.

3 C of milk
1/4 t of salt
1 1/2 C quick cooking oats
2 large bananas, sliced and diced
2 T of peanut butter, warmed slightly
1/2 t vanilla extract

Bring the milk and salt to a boil in a large sauce pan over medium heat.
When boiling add the oats and stirring occasionally cook the oats for 2 minutes or until thick.
Remove the pan from the heat and stir in the peanut butter, vanilla, and bananas.

Makes 4 servings

Preparation Time:  approximately 10 minutes
Cooking Time:  approximately 2 minutes
Total Time:  approximately 12 minutes