Veggie Party Puff Pastries by Hungry Jenny

Chop everything up as small as you can! This makes about 15 bite-sized pastries.

Creme de Menthe Pillows by BearNakedBaker

Low Carb Blueberry Muffins by Pam Solomon

I made these muffins with my Baking Mix (there's a link to this recipe at the bottom of the page), ground flax seed and Greek yogurt. The yogurt keeps them moist and adds a nice tang to the flavor. The texture of these muffins came out perfect, not too fluffy and not too dense. There are million different ways to flavor muffins, get…

Chewy Oatmeal Raisin Date Cookies by Emily H

See above!

Chewy Chocolate Cookie - Yummy by Bizzy

A cookie with just enough chewiness to take it over the top.

Sinful Saltines by Andra Kiser

Saltine Crackers at their finest...sweet, salty, crunchy and gooey. Wow!

Candied Bacon and Gouda Scones by Shea Goldstein

Black Walnut Cookies by Jeannie Zastawny

Taste Of Home - Mrs. Doug Black

Pumpkin Cookies by Brittany Hoverman

Oat Pecan Praline Cookies by Salad Foodie

Chewy, slightly soft texture with a hint of caramel pecan, these attractive cookies make a nice snack for company with coffee, tea or milk. Sometimes we bakers just have to break out of the oatmeal-raisin cookie rut, and these certainly do!

Oatmeal-Raisin Cookies by RecipeKing

Oatmeal-Raisin Cookies is an easy, quick and delicious recipe for a dessert, coffee break or treat. Makes 6 dozen cookies with a (2) cookie serving size. Cinnamon, oats and raisins with brown sugar combine together to make these delicious, chewy cookies. No store bought cookies could match these fabulous home baked delights. It is…

Bacon & Egg Puff Frittata by "Cheffie Cooks"

Great for breakfast, BRUNCH, LUNCH OR DINNER. Serve with fresh fruit and muffins.

Blueberry Oatmeal Banana Cinnamon Muffins by Kyle Dalakas

Simple, delicious and not overly sweet, these muffins are great for breakfast or snack time!

Ham and Cheese Sliders by Julie

Favorite Buttermilk Waffles (with Whole Grain option) by Salad Foodie

Buttermilk makes baked products divine, and this is the way I use it in waffles. White whole wheat flour or whole wheat pastry flour can be subbed to boost nutrition. Lazy soul that I am, I mix the batter in a blender and use that as a pitcher to pour them conveniently. I freeze extra waffles for a quick into-the-toaster breakfast.…