Banana Pops ~ Kaleidoscope Honey Pops ~ Honey Crispies Berry Striped Pops ~ Honey Shake it Up ~ Bee Nutty Choco-Chip Cookies  Banana Pops Makes 8 servings 1-1/3 cups topping, such as ground toasted almonds, toasted coconut, candy sprinkles or graham cracker crumbs   4 just-ripe bananas, peeled 8 wooden craft sticks 1/2 cup honey      Spread toppings of your choice on a plate or plates. Cut bananas in half crosswise. Insert a craft stick into each cut end. To assemble, hold 1 banana over plate or waxed paper to catch drips. Spoon about 1 Tbsp. honey over banana, rotating and smoothing honey with back of spoon to coat all sides.  (Or squeeze honey from a plastic honey bear container and smooth out with spoon.) Roll banana in topping of choice until coated on all sides, pressing with fingertips to help topping adhere . Place pops on waxed paper-lined cookie sheet. Repeat with remaining bananas, honey and toppings. Serve at once.      Nutrients Per Serving (analyzed using ground almonds): Calories: 244, Fat Total: 11.6 g, Protein: 4.98 g, Cholesterol: 0 mg, Carbohydrates: 35.2 g, Sodium: 3.8 mg, Dietary Fiber: 3.26 g, Cal. from fat: 39 % [top]  Kaleidoscope Honey Pops Makes 12 servings 2-1/4 cups water   3/4 cup honey 3 cups assorted fruit, cut into small pieces 12 3 oz. paper cups or popsicle molds   12 popsicle sticks In a pitcher, whisk together water and honey until well blended. Place 1/4 cup fruit in each mold. Divide honey-water mixture between cups. Freeze until partially frozen, about 1 hour. Insert popsicle stick; freeze until firm and ready to serve. [top]  Honey Crispies Makes about 30 cookies This is a great sleep-over snack. 1/2 cup powdered sugar 1/2 cup honey 1/2 cup peanut butter 1-1/2 cups crispy rice cereal 1/2 raisins 1/2 cup chocolate or multicolored candy sprinkles Place a sheet of waxed paper on a cookie sheet so cookies won't stick. Combine powdered sugar, honey and peanut butter in a medium bowl. Stir until mixed well. Stir in cereal and raisins. Using hands, shape mixture into 1-inch balls. Roll balls in sprinkles and place on a cookie sheet. Refrigerate for 1 hour. Cookies should feel firm when touched. Serve right away or place in tightly covered container and store in refrigerator. [top]  Berry Striped Pops Makes 12 servings 2 cups strawberries   3/4 cup honey, divided 6 kiwifruit, peeled and sliced 2 cups sliced peaches 12 3 oz. paper cups or popsicle molds 12 popsicle sticks In a blender or food processor, puree strawberries with 1/4 cup honey. Divide mixture every between 12 cups or popsicle molds. Freeze until firm, about 30 minutes. Meanwhile, rinse processor; puree kiwifruit with 1/4 cup honey. Repeat process with peaches and remaining 1/4 cup honey. When strawberry layer is firm, pour kiwifruit puree into molds. Insert a popsicle stick and freeze until firm, about 30 minutes. Pour peach puree into molds and freeze until firm and ready to serve. [top]  Honey Shake It Up Makes 4 servings  1-1/2 cups milk 1-1/2 cups strawberries, sliced 1 cup  vanilla yogurt 1/4 cup honey 5 ice cubes Combine all ingredients except ice cubes in a blender and blend until thick and creamy. Add ice cubes one at a time and blend until smooth. [top]  Bee Nutty Choco-Chip Cookies Makes 16 (3-in.) cookies 1/2 cup honey 1/2 cup peanut butter 1/2 cup butter or margarine 1/4 cup packed brown sugar 1 egg 1-1/2 teaspoons vanilla 2 cups flour 1/2 teaspoon each baking soda and salt 1 cup (6 oz.) chocolate morsels 1/2 cup coarsely chopped roasted peanuts Combine honey, peanut butter, butter and brown sugar in a large bowl; beat until light and fluffy. Add egg and vanilla; mix thoroughly. Combine flour, soda and salt; mix well. Stir into peanut butter mixture. Stir in chocolate morsels and peanuts. Using 1/4 cup for each cookie, drop onto ungreased cookie sheet; flatten slightly. Bake at 350 °F. 8 to 10 minutes or until lightly browned. Remove to rack and cool. Preparation Time: About 45 minutes [top]