Back to School

This week marks the return to school for many students.  While I don't have any little ones to send off, our twenty-one year old son left for his second year of university last week causing me to reflect on the many years of  "the first day of school" our children had growing up.  Naturally, that became the inspiration for my tablescape this week.  I must also give credit to Michelle at sweetsomethingdesign as I was so taken with her Back to School 'scape a couple of weeks ago, I wanted to give it a try too!

I also went with the apple and sunflower theme that Michelle used to create her fabulous 'scape.Those two items just seem to say "September and Back to School" all on their own.

Notice the sunflowers on the layered square tablecloth....

Added some "school supplies" in a square glass vase...

Mr. Rooster says "Rise and Shine! Time for School!"

Two apple scented pillar candles were placed on one side of the centerpiece

The centerpiece was created using a dark green metal pedestal bowl filled with faux apples, sunflower and leaves.

I found this recipe for Jumbo Breakfast Cookies which are supposed to be a good way to get kids who won't eat breakfast to have a "breakie on the go" as they have Cheerios, rolled oats, whole wheat flour, raisins, etc in them.   Recipe to follow.

They are actually really delicious, nice and crispy and go good with a cold glass of milk.

For those of you with school aged children, enjoy the "first day of school" every year....those days fly by and are soon just a memory.

Many thanks to the incredible Susan at Between Naps on the Porch for hosting Tablescape Thursday once again.  It is always a highlight of my week to be able to check out all the fabulous tablescapes which you will find links to on her blog.   Just click on the button below and enjoy!


Jumbo Breakfast Cookies

1 1/4 cups sugar
1/2 cup butter or margarine, softened
1/2 cup peanut butter
1/4 cup water
1 tablespoon vanilla
1 egg
1 1/2 cups whole wheat flour
1 cup old-fashioned or quick-cooking oats
1 cup raisins
1/2 teaspoon salt
1/2 teaspoon baking soda
4 cups Cheerios cereal
optional:  1 cup chocolate chips

1.  Heat oven to 375 degrees F.
2.  In large bowl, stir together sugar, butter, peanut butter, water, vanilla and egg.  Stir in remaining ingredients except cereal.  Gently stir in cereal.  On ungreased large cookie sheet, drop dough by rounded 1/2 cupfuls (rounded 1/3 cupfuls for 15 cookies) 4 inches apart.  Flatten dough to about 1 inch thick.  (Bake these crispy cookies as soon as the dough is mixed.  Letting the dough stand awhile or refrigerating the dough will make the cookies softer.)
3.  Bake 13-15 minutes or until golden brown. Let stand until cool before removing from cookie sheet. (Important to do this as they can easily break into pieces while warm.)  Store loosely covered.