Servings: about 36 cookies

Prep Time: 20 minutes

Cook Time: 15 minutes

What You Need:

• 2 very ripe bananas, mashed
• 1 1/2 cups of all-purpose flour
• 1 teaspoon baking soda
• 1 cup sunflower seeds, shelled
• 1/2 cup granulated white sugar
• 1/2 cup butter (room temperature)

What You Do:

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2. Combine baking soda and flour in a small bowl.
3. In a large bowl, mix butter, sugar, and bananas on medium speed until thoroughly beaten.
4. Slowly add flour/baking soda mixture into larger bowl.
5. Add sunflower seeds and mix thoroughly.
6. Scoop the dough in teaspoon amounts onto the cooking sheets, leaving about 2 inches between each cookie.
7. Bake each sheet for 12-15 minutes.

Servings: 4

Prep Time: 10 minutes

What You Need:

• 4 cups of cold milk
• 1 cup of seltzer
• 8 tablespoons of chocolate syrup

What You Do:

1. Set up 4 12-oz. glasses with 1 cup of milk in each.
2. Top them with seltzer until the white foam reaches the rims of the glasses.
3. Pour 2 tablespoons of chocolate syrup into the bottom of each glass.
4. Quickly stir each glass with a long spoon, keeping the white foam at the rims.

Servings: 6 – 12

Prep Time: 10 minutes

Chill Time: 3-4 hours

What You Need:

• plastic freezer pop mold(s) *for 6 – 12 pops
• 1 bottle of fruit juice or instant lemonade
• 1 frozen bag of fruit (optional)

What You Do:

1. Pour fruit juice into mold (s).
2. Place pops in freezer.
3. About 30 – 45 minutes into freezing, add frozen fruit to molds.
4. Add plastic sticks with tops and continue to freeze until thoroughly solid (up to 4 hours.)