• A look at the "veritable chameleon" that is the brownie, plus a tasty recipe for coffee-flavored bars.
• To those who cling to their Hellman's: An ode to the ease and wonder of homemade mayonnaise.
• A doctor explains why fish is great for diabetes and all around good health.
• Columnist Kate Lawson shares recipes for May morels in Michigan, and provides some tips for amping up your dip with chive-infused oil.
• Do you know how many calories are hiding in your favorite treats?
• A cookie the kids can eat for breakfast? Grab 'n' Go Breakfast Cookies answers that question with a big "yes."
  
• A mustard taste test that dips into six tasty options from Laurent du Clos All Natural Whole Grain to Honeycup Stone Ground.
• Questions and answers: Sandwiches to perk up a picnic and the difference between fresh and frozen veggies.

I'm not sure what makes these cookies something you have for breakfast. They do have dried fruit (cranberries, apricots, cherries, raisins) and nuts in them, which is great, but there are probably healthier options for you. But hey, any breakfast that includes fruit and nuts and oats is a good start to a busy day (wow, I sound like a commercial).

These Breakfast Cookies look rather tasty, even if you have them later in the day.

You might be aware that breakfast cookies are gaining popularity these days. Even Quaker is coming out with a line of the breakfast sweets, full of oats and fiber for those who just can't stomach the idea of cereal in the morning. Frankly, I don't see much difference between these and the regular oatmeal cookies that I like, which I am not about to start eating for breakfast. If breakfast cookies could somehow incorporate bacon, though, I am sure that many people would be brought around to the cookie-for-breakfast mentality. Enter Cookin' in the 'Cuse and her recipe for Bacon Breakfast Cookies. These cookies are a "sweet and savory crunchy cookie studded with bits of smoked bacon, raisins and multi grain cereal." Now if only someone would start to market these!