*Blueberry Dumplings*
(Serves: 6)

INGREDIENTS
2 1/2 cups blueberries
Honey
Salt
1 Tablespoon lemon juice
1 cup whole wheat fine flour
2 teaspoons baking powder
1 Tablespoon butter
1/2 cup non-fat milk

Mix blueberries, 3-4 Tablespoons honey, dash of salt and 1 cup water in medium saucepan; bring to a boil, simmer, covered, for 5 minutes; add lemon juice. Mix flour, baking powder and 1/4 teaspoon salt together, cut in butter until it is the consistency of coarse meal. Add 1-2 tablespoons honey, continuing to cut in to make the coarse meal. Add milk all at once; stir just until flour is dampened. Drop from tablespoon into simmering blueberry mixture. Cover tightly; cook over low heat for 10 minutes without removing cover.
I made the dumplings in two batches. Add water to the blueberry mixture if needed for the second batch.
These dumplings taste best hot! Serve immediately with blueberry mixture.

*Healthy After School PBJ Snack*
Sweet Sensations Honey Peanut Butter
Banana Rum Pineapple Jam

Spread your bread with all natural Honey Peanut Butter and top it with the Banana Rum Pineapple Jam

*Caramel Swirled Cheesecake*
Ingredients:
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
4 cups whipped topping, thawed
1 cup Gingered Caramel, divided
1 (9 inch) prepared graham cracker crust
Directions:
1. BEAT cream cheese and sugar in large bowl with mixer until smooth. Set aside 1 cup whipped topping. Gently stir in the remaining whipped topping. Add 1/4 cup of Gingered Caramel to mixture and mix thoroughly. Spoon mixture evenly into prepared crust.
2. CUT with a knife, 3 deep "s" shape channels in the cream mixture and fill each channel with Gingered Caramel  With the knife, draw 2 more channels in the opposite direction to swirl the filling and create a marble effect.
3. SPREAD reserved whipped topping evenly on top. Drizzle top of pie with additional Gingered Caramel. Refrigerate until set, about 2 hours.
4. **Tip...spread a thin layer Gingered Caramel on the graham crust before spooning in the rest of the filling. 

*Roumanian Honey Cookies*
1 stick margarine
1 stick butter
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1/2 cup Marshall's honey
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cloves
2 tablespoons milk (this is the trick to keeping them soft)
Cream margarine, butter, sugars and eggs. Use mixer. Sift together flour, baking soda and spikces. Add flour mixture to the other mixture using a wooden spoon...tastes better that way! Chill dough overnight. Make 1 inch balls and bake at 350 degrees for 10 to 11 minutes. You can eat plain or frost with icing.

Icing:
juice of 1 lemon
1-1/2 cups powdered sugar
1 egg white, beat till foamy

*Pumpkin Pancakes *
Ingredients:
1 egg
½ cup plain yogurt
¾ cup milk
¾ cup pumpkin puree
2 Tbsp. Salute Sante! Grapeseed Oil
1 cup flour
¼ tsp. salt
2 Tbsp. brown sugar
1 tsp. baking powder
½ tsp. baking soda
½ - 1 tsp. cinnamon
½ tsp. ginger
½ tsp nutmeg
Cinnamon Pear Maple Syrup
Salute Sante Grapeseed oil for the skillet
Instructions:
Blend first five ingredients together.  Slowly add the wet ingredients and mix well.  Heat the skillet. Spoon batter over low heat and let cook slowly till well browned. Serve with Cinnamon Pear Maple Syrup and fresh whipped cream.

*Mango Margarita*
Serves: 4 to 6

Serving suggestions for a refreshing margarita:

Mango Margarita: Add one 17 ounce bottle of Mango Mambo Beverage Elixir to 8 ounces of gold tequila.  Put into a blender with 6 cups of ice, and blend until smooth.