For those, like me, that have diet restrictions and need something different. Here is a recipe for you. It is a different take on an old favorite! 
Almond Butter Blossom Cookies
Submitted by: Debbie Obren
Total time: 30 Minutes
Servings: 20 small cookies
Ingredients:
2 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/4 tsp baking powder
1/4 cup coconut sugar
1/4 cup almond butter
2 Tbsp coconut oil
2Tbsp pure maple syrup
2 Tbsp almond milk 
1 tsp pure vinilla extract
Hershey's chocolate kisses
Instructions:
1. Preheat oven to 350*. Line baking sheet with parchment paper, set aside.
2. In mixing bowl, mix together almond flour, salt, baking soda, baking powder, and coconut sugar. Set aside.
3. Add almond butter, coconut oil and maple syrup to small pan. 
4. Melt ingredients stirring until completely combined. 
5. Add almond mild and vanilla to pan and stir until combined. 
6. Add wet ingredients to dry ingredients and mix until combined and there are no lumps in batter. (it will all stick together and form dough)
7. Scoop the dough into 1 Tbsp portions, roll into balls and place on prepared baking sheet. These cookies don't change shape much in oven, so be sure to form them into the shapes you want. 
8. Bake in preheated oven for 6-8 minutes or until cookies look set and jut beging to crackle.
9. As soon as cookies come out of the oven, press one chocolate kiss into the middle of each one. 
10. Let cookies sit on baking pan for 5 minutes, then transfer to wire rack to cool. 

Crack Green Beans
Submitted by: Sarah Lundy
4-5 cans green beans
12 slices bacon cooked crispy
2/3 cup brown sugar
1/4 cup melted butter
7 tsp soy sauce
1 1/2 tsp garlic pwd
Put the drained beans in 9x13 pan. Add cooked bacon crumbled. Mix the remaining ingredients(the crack sauce). Pour over the beans and bake for 40 minutes at 350 degrees. Toss to coat. 

Cherry Chocolate Chip Cookies
Submitted by: Susan Wilson​
1-16oz jar Maraschino cherries
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup butter
1 1/4 cup granulated sugar
1 egg
1 tsp vanilla
1 Tbls pure almond extract
1-12oz bag Hershey's special dark chocolate chips
1 1/2 cups chopped walnuts or pecans, optional
2 drops red food coloring, optional
Drain, rinse, pat dry and chop cherries. Set aside. Measure flour, soda and salt. Set aside. In a large mixing bowl, cream butter and sugar. Add egg, vanilla and almond extract. Mix well. Gradually add flour mixture. Add cherries and food coloring. Mix well. Stir in chocolate chips and nuts. Using a 1 1/2 inch scoop (or rounded tablespoonful) drop on parchment lined (or greased) cookie sheets two inches apart. Bake at 375 degrees for 9-12 minutes or until lightly browned. Let stand on cookie sheets two minutes. Remove to wire racks to cool. Makes 4-4 1/2 dozen.