Apricot leather

Wash ‘cots, cut in half to remove pits and put the fruit into your blender. Puree until smooth. Add 1 TBSP honey (optional), 1 TBSP. lemon juice per blender. I like the tartness of apricots, but if you like it sweeter, add more honey. Spray jelly roll pans with cooking spray and pour apricot puree into two large ovals (about 1 ½ c. per oval). Shake tray to smooth out so apricots are less than ¼ inch thick. Bake in oven at 150 for about 6-8 hours. I have a convection oven so I loaded 4 trays in at a time, but if you don’t it will work fine, just take a bit longer. If you’ve got a food dehydrator, this is a good time to pull it out. Once the leather is cooked, no longer sticky to touch (it will still be a titch tacky), pull them out of the oven. Remove the leather from the trays and lay individually on plastic wrap. Roll up like a Tootsie Roll and voila – a yummy, good for you snack. The rolls will keep for a good week or so at room temp, but I put them in a gallon freezer bag and they will store all winter in the freezer.

Frozen Fruit Cocktail

6 c. diced peaches
1 c. sugar
1 c. orange juice
1/4 c. lemon juice
1 small can crushed pineapple w/juice

Mix together and fill jars.

Makes 4 jars.

(I actually got 5-6 jars out of a batch. Just put a lid on the jar and put it in the freezer. )

Easy! Delish!

Cornflake cookies

1 cup sugar
1 cup corn syrup
1 cup peanut butter
6 + cups corn flakes (I prefer using Western Family brand over Kellogg's because they are less delicate)

Heat sugar and corn syrup over low heat until sugar is dissolved. Take off heat and add peanut butter to pan. Pour mixture over corn flakes and stir. Add more cornflakes to desired consistency. Place balls or spoonfuls on wax paper. Let cool.