Whip up some yummy after-school or anytime snacks

School is starting soon, and you know we all have to have snacks when we get in from school. Young and old love snacks anytime and anywhere.

Sugar Cookies

½ cup butter, softened

1 cup sugar

1 egg

1 tablespoon lemon juice

2 teaspoons vanilla extract

1 3/4 cups all-purpose flour

½ teaspoon baking soda

flaked coconut, finely chopped – if you like coconut

6 tablespoons colored sugar

In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, lemon juice and vanilla. Combine the flour, salt, and baking soda and gradually add to creamed mixture. Mix well. Beat in coconut.

Shape into two 6-inch logs. Roll each in colored sugar and wrap in plastic wrap.

Refrigerate for three hours or until firm.

Unwrap and cut ¼-inch slices. Place slices 1 inch apart on ungreased baking sheets.

Bake for 10-12 minutes or until set. Cool for two minutes before removing from pans to wire racks.

Savory French Toast Bake

This one you can fix the night before and have a great breakfast for the kids.

8 ounces of day-old French bread, cut into ½ inch slices

6 eggs

2 cups of 2 percent milk

4 teaspoons Dijon mustard

1/2 teaspoon salt

½ teaspoon pepper

½ cup minced chives, divided

1 1/2 cups shredded gruyere or Swiss cheese, divided

Arrange half of the bread slices in a greased 13×9-inch baking dish.

In a large bowl, combine the eggs, milk, mustard, salt, pepper and ¼ cup chives.

Pour half of the egg mixture over the bread, then sprinkle with 1 cup cheese. Layer with remaining bread and egg mixture. Sprinkle with remaining cheese, then cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Bake uncovered at 350 degrees for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Sprinkle with remaining chives.

Caramel Cashew Cake Pops

1 package chocolate cake mix

¾ cup canned dulce de leche

48 lollipop sticks

2 1/2 pounds of milk chocolate candy coating, coarsely chopped

cashews

Prepare and bake cake mix according to package directions, using a greased 13×9-inch baking pan. Cool completely on a wire rack.

Crumble cake into a large bowl, add dulce de leche and mix well. Shape into 1-inch balls. Place on baking sheets insert sticks. Freeze for at least two hours or refrigerate for at least three hours or until cake balls are firm.

In a microwave, melt candy coating. Dip each baked ball in coating and allow excess to drip off. Coat with cashews. Insert cake pops into a Styrofoam block to stand, and let stand until set.

We have to chat a little about outside plants. The heat has damaged so many plants. Some of the plants I have I just turned into mulch – but most of them still look pretty good.

Water all day long. Ferns that get mostly morning sun are large and beautiful.

It’s time to start thinking about the fall veggie gardens and flower beds. Always remember, pot gardens take a lot more time than in-ground plants.