I would like to award this week’s free cookbook, “The Only Bake Sale Cookbook You’ll Ever Need” by Laurie Goldrich Wolf and Pam Abrams, to blog reader Rebecca!

As usual, you all made it incredibly difficult to choose a winner. In case you missed it, here’s Rebecca’s poignant comment about her dad:

My best ‘peanut-related food experience’ would be Every Day With My Dad! My dad was a peanut addict! His favorite food was anything with peanuts or peanut butter. (I even got him to love Thai food because of the peanuts) He always had a can of Virginia Diner peanuts by his ‘chair’ and ended every day of his life with saltines and peanut butter. I always told my husband and kids that I would never worry about dad’s health as long as he was still eating peanut butter and saltines before bedtime. Dad died in July of 2005 after a four month battle with stomach cancer. He ate those saltines and peanut butter until just a week before his death! Dad was a Baptist preacher who said even though it wasn’t biblical, he knew that the streets of heaven were paved with peanuts, not gold.

Thanks, Rebecca! E-mail me your address at lindsey.nair@roanoke.com and I’ll put this book in the mail.

Here’s one last peanutty recipe from the cookbook before we move on to less nutty topics:

Trail Mix Cookies

1 1/2 cups unbleached all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup firmly packed light brown sugar
1/2 cup honey
2 large eggs, lightly beaten
1 cup smooth peanut butter
2 tsp. vanilla extract
3 cups old-fashioned rolled oats
1 cup raisins
1 cup salted peanuts, coarsely chopped
1 cup (6 oz.) semisweet chocolate chips
1 cup sunflower seed kernels

1. Preheat the oven to 350 degrees. Combine the flour, baking soda and salt in a medium bowl.
2. Using an electric mixer on medium speed, beat the butter, brown sugar and honey in a large bowl until well-combined. Add the eggs, peanut butter and vanilla and beat on medium until smooth. Stir in the flour mixture until just combined, then stir in the oats, raisins, peanuts, chocolate chips and sunflower seeds. Cover and refrigerate for 30 minutes.
3. Scoop out the dough by heaping tablespoons and drop them about 3 inches apart on ungreased baking sheets. Bake until golden around the edges but still soft on top, about 12-15 minutes. Cool on the baking sheets for 5 minutes. Using a metal spatula, transfer to a wire rack to cool completely.
Note: Cookies will keep at room temperature in an airtight container for 2 to 3 days.