Is this a possibility? Date Balls 1 pound dried dates (about 48) 1/2 cup peanut butter 1/2 cup granola or 1/2-1 cup toasted oats 1 cup coconut Cut dates into small pieces. Mix with peanut butter, granola or toasted oats and 1/2 cup coconut. Form into small balls 1 inch in diameter. Roll in remaining 1/2 cup coconut. Variation: Sesame seeds, sunflower seeds, carob chips or peanut butter chips may be added for variety. Chopped figs may be subsituted for dates. from "Dehydration Made Simple" by Mary Bell Carol

Here is another from my To Try file. I guess that means I should try it, huh? LOL Strawberry Rhubarb Bars 1-1/2 c quick oats 1 c flour 3/4 granulated sugar 3/4 c butter 1-1/2 c rhubarb, chopped 1/3 c granulated sugar 1/4 c water 1/2 tsp ground ginger 2 c chopped fresh strawberries 1 recipe Ginger Icing (follows) Preheat oven to 350F. Line 8x8 baking pan with foil, extending foil over edges of pan. Coat foil with non-stick cooking spray. In a bowl, stir together oats, flour and 3/4 c sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Remove 1/2 c of mixture and set aside. Press remaining mixture in the bottom of prepared pan. Bake 20 minutes. In a medium saucepan combine rhubarb, 1/3 c sugar, water and ginger. Cook and stir for 8-10 minutes until filling is thick and bubbly. Stir in chopped strawberries. Remove 1/2 c filling, cover and set aside. Carefully spoon remaining filling over hot baked crust. Sprinkle with reserved oat mixture, pressing lightly into rhubarb filling. Bake 30-35 minutes more or until top is golden and filling is bubbly. Cool in pan on wire rack. Lift from pan using foil and carefully pull foil away from sides. Cut into bars. Top each with a spoonful of reserved filling. Drizzle with Ginger Icing just before serving. (Makes 16 bars) Ginger Icing 1/4 c powdered sugar 1/4 tsp ground ginger 3-4 tsp orange juice In small bowl stir togethe powdered sugar, ginger and just enough orange juice to make of drizzling consistency. (Makes 1/4 c icing) These next two don't meet all of your healthy ingredient requirements but they are T & T and darn good! Raspberry Cream Cheese Bars source:Land O Lakes Baking Recipe Collection Crust: 1/2 c butter, softened 1/3 c sugar 1-1/2 c flour Topping: 3 8oz packages cream cheese, softened 3/4 c sugar 2T cornstarch 3 eggs 3/4 tsp almond extract 1 c fresh or frozen raspberries 1/4 s cliced almonds Preheat oven to 35oF. Combine butter and 1/3 c sugar in large bowl. Beat at medium speed scraping bowl often until creamy. Reduce speed to low and add flour. Beat until well mixed. Press mixture onto bottom of ungreased 13 x 9 pan. Bake 12-16 minutes or until edges are slightly browned. Meanwhile, combine cream cheese, 3/4 c sugar and cornstarch in large bowl. Beat at medium speed scraping bowl often, until creamy. Add eggs and almond extract, continue beating until well mixed. Sprinkle raspberries over partially baked crust. Pour cream cheese mixture over the berries, sprinkle with almonds. Bake 20-25 minutes or until set and edges are lightly browned. Cool completely (ast least 1 hour). Refrigerate bars at least 2 hours before cutting. **If using frozen raspberries, completely thaw and drain on paper towels before using. Danish Apple Bars 2-1/ c flour 1 tsp salt 1 c shortening 1 egg , separated Milk 1 c corn flakes 4 large cooking apples, peeled & sliced 1c sugar 1 tsp cinnamon Blend thoroughly the four, salt and shortening. Combine egg yolk with enough milk to make 2/3 cup of liquid. Add egg/milk to flour mixture. Mix until ingredients are just moistened. Divide dough in half, roll out one dough portion to 12x17 and place on jelly roll pan. Sprinkle with corn flakes, top with apples. Combine sugar and cinnamon and sprinkle over apples. Roll out remaining dough to 12 x 17 and place on top of papples. Beat egg white until stiff, brush over top of dough. Bake 1 hour at 400F Glaze: 1 c powdered sugar 1 T water ½ tsp vanilla Mix thoroughly and drizzle over cooled bars. Cut into squares and serve. Linda

New additions for me this year: OKEECHOBEE BOBBERS Moist coconut and a touch of orange add tropical flavors to these rich butter cookies. 2 cups granulated sugar 1 cup butter, softened (no substitutes!) 3 large eggs 1 tsp. baking powder 1 tsp. salt 1-1/2 tsp. orange extract 1 tsp. vanilla extract 3-1/2 cups all-purpose flour 1 cup flaked coconut 1 Tblsp. finely grated orange zest Heat oven to 350° F. Combine all ingredients except flour and coconut in large mixer bowl. Beat at low speed, scraping bowl often, until creamy (2 to 3 minutes). Stir in flour and coconut by hand until well mixed (2 to 3 minutes). Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets. Bake for 8 to 12 minutes or until edges are lightly browned. Makes 5 dozen cookies. Recipe courtesy of Land O Lakes®. SPICY CARDAMOM CRISPS These Scandinavian spice cookies are great to have with a fresh brewed cup of coffee. 1-1/3 cups sugar 1 cup butter, softened 1 egg 2 Tblsp. dark corn syrup 1 Tblsp. water 1 tsp. vanilla 3 cups all-purpose flour 1-1/2 tsp. baking soda 3 tsp. ground cardamom 1/2 tsp. ground cinnamon 1/2 tsp. allspice 1/4 tsp. ground cloves Sliced almonds Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, corn syrup, water and vanilla; beat until well mixed. Reduce speed to low; add all remaining ingredients except almonds. Beat until well mixed. Divide dough into thirds. Shape each third into 1/2-inch thick squares. Wrap each square in plastic food wrap. Refrigerate until firm (1 to 2 hours). Heat oven to 375° F. Roll out dough, one-third at a time, on lightly floured surface (keeping remaining dough refrigerated), to 12x10-inch rectangle. Cut into 2-inch squares using pastry cutter or sharp knife; cut squares diagonally in half to form triangles. Place 1 inch apart onto ungreased cookie sheets. Lightly press almonds into center of each cookie. Bake for 7 to 9 minutes or until edges are very lightly browned and cookies are set. Yield: 7-1/2 dozen cookies. © 1997 Land O'Lakes, Inc.

PM, that's how Dad liked me to make the cookies, there was more filling that way. It was more time consuming, though, and it makes a bigger cookie. Not a bad thing, really. :-) I think these would be really good with raspberry or strawberry jam, or maybe apple butter. And yes, the calves follow me around, and so do the big cows, everywhere I go on the farm there are animals following me. I always tell people I don't have to chase animals if they escape from their pens, they chase me, much for efficient. (grin) I hope you make it to that celebration, there always seems to be so much to do... Madonna, good luck on that EMT training, for some reason I'm not surprised you want to go on to the next step because it's clear you really enjoy what you're doing and I think you'd be really good at that. Tell me you don't have to carry someone up or down a ladder for that Firefighter 101 thing.... Annie