text:
May 12 2008
Apricot Bars
You know, I'd prefer to think of the food I gobble not in terms of the neat, tidy roles they fit into. I don't like to slap labels on my food: This is BREAKFAST. This is LUNCH. This is my 4:56 SNACK, not to be confused with my 5:03 SNACK. No, I like to be more open than that, more accepting. I like to give my food a chance to be all that it can be and span the hours of the day and be at home in any situation.
It doesn't work for everything. Roasted Garlic, I've found, just doesn't make the best dessert. My Olive Cheese Bread isn't the most palatable breakfast food. And while I'd love to be able to survive by eating Tiramisu for dinner every night, I don't think my bottom would tolerate it much. I could go on and on.
These Apricot Bars are a little more forgiving, though, and make a delicious dessert OR snack OR breakfast. They're about as wholesome as it gets: oats, brown sugar, butter, flour, and an interesting use of jarred Apricot Preserves. Mmmm…they just feel good goin' down, no matter what time of day you choose to eat seven of them. OH! Did I just say that? No matter what time of day you choose to eat one. Unless you're me, then you eat seven.
Let's make 'em first. Then we'll argue about how many we're going to eat.
The Cast of Characters: Flour, Oats, Brown Sugar, Baking Powder, Salt, Butter, and Apricot Preserves (may substitute other varieties.)
The word of the day is "Wholesome." Everyone say that with me: Wholesome.
I usually buy this brand, though any brand is fine. I just like the red gingham lid. It makes me feel special and kitschy.
Begin by putting 1 1/2 cups oats in a mixing bowl.
And 1 1/2 cups all-purpose flour.
Now add 1 3/4 sticks butter, cut into pieces. According to reader feedback, the recipe works best if the butter isn't ice cold.
Now mix it all together until combined. It'll look kinda like this.
Generously butter a square (or small rectangular) baking dish, then pour in half the mixture.
Lightly press the mixture into the bottom of the pan, and when you realize your cuticles are in desperate need of help…
Quickly remove your hand from the picture and grab a rubber spatula instead. That way, the whole world won't see how far you've fallen cosmetically.
I used to have really nice cuticles. My cuticles took me far in life.
After you've lightly pressed it into the pan, spoon one 12-ounce (approximately) jar of Apricot Preserves over the top.
Gently spread it over the mixture. When you're finished, lick the knife.
Next, pour the rest of the oat/flour/butter mixture over the top of the preserves and begin lightly patting with the spatula. Then put the spatula down and make a manicure appointment.
No need to press firmly here…just a light pat is fine.
Now bake at 350 degrees for 30 to 40 minutes, or until light brown on top.
Mmmm. This smells really good.
Now let the pan cool completely.
And when you're ready, just cut them into neat little squares.
And stack them up on one of your favorite plates.
When I die, I want to be buried with this china. Okay? Okay.
Ooooh, these are delightful. What I love about them is, you can serve 'em up on a plate after dinner and they make a great dessert. Or you can pair 'em with a big glass of cold milk in the morning and enjoy them as a quick breakfast. Or you can pack 'em in your child's lunchbox as a nutritious snack. They're, like, soooo much better than Ding Dongs.
Or you can just eat 'em now. Go ahead. I won't tell.
Speaking of lunchbox, you wanna hear a sad story? I asked my punks what they wanted for Christmas last year and my eight-year-old daughter said, "A lunchbox." As homeschoolers, it's something we just hadn't ever thought about before.
Then I cackled and said, "In your dreams, my little pretty!" Then I made her recite the Gettysburg Address in Pig Latin.
Pioneer Woman
Print Options
Apricot Bars
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 24
- 1-1/2 cup Flour
- 1-1/2 cup Oats
- 1 cup Packed Brown Sugar
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1-3/4 stick Salted Butter, Cut Into Pieces
- 1 jar (10-12 Ounce) Apricot Preserves
Preparation Instructions
Mix together all ingredients except apricot preserves. Press one half of the mixture into a buttered 8" square (or small rectangular) pan.
Spread with a 10-12 ounce jar of apricot preserves. Sprinkle second half of mixture over the top and pat lightly.
Bake at 350 degrees for 30-40 minutes or until light brown. Let cool completely, then cut into squares.
374 Comments
Oatmeal Cookie Guy On Friday, May 16 at 10:08 am
I make a an apricot and almond cookie that includes both apricot preserves *and* dried apriots. I call it the "California Cookie."
Samantha On Friday, May 16 at 11:01 am
These apricot bars sound similar to apple butter bars! YUM!! Must say these won't last long at my house – it's summer time and all of us teachers & students are at home!! Favorite healthy fast food must be double cheeseburgers! Makes me think I'm eating something healthier than a whopper or big mac!!!
Paige On Friday, May 16 at 1:09 pm
I made these last night but didn't let them cook long enough, resulting in a crumbled pile of apricoty-oaty stuff. So I threw some in a bowl with some ice cream and even my boyfriend (who hates apricots) loved it.
Andrea On Friday, May 16 at 1:31 pm
These are delicious! I just made them with raspberry preserves and I have eaten 2 of them already…still warm. My 15 month old can't get enough of it.
Thanks Ree for the great recipes!
Debie Trotti On Friday, May 16 at 11:37 pm
I am all over this recipe. I wish I had one right now they look so good. Thanks for sharing!
mia On Saturday, May 17 at 1:36 pm
HUH? I thought for SURE by now you'd be givin' away an espresso maker and I wanted to be first! lmao.
Laurinda On Sunday, May 18 at 4:58 pm
I made these tonight and thought they were wonderful! Thank-You so much for sharing!
Renna On Sunday, May 18 at 5:07 pm
I just made these. Oh, my. I had every intention of waiting for them to cool before trying them ('cause Ree said so!), but I'm not known for patience, especially when it comes to anything sweet!
I took a bite out of the corner of the pan just as soon as they came out of the oven. I wasn't prepared for the deliciousness, seriously! I made mine using rasberry preserves, since that's what I had on hand. They are SO good. I think these would make a company worthy, wonderful dessert served warm with vanilla ice-cream on top.
Now I'm anxious to try them cooled to see how they rate as a snack, and in the morning as a breakfast, assuming there are any left by then.
As my old Nanny used to say "you got a good do on that".
gabbe On Sunday, May 18 at 8:24 pm
these are yum yum good! i used the same brand of preserves but the 4 fruit variety & they came out great!
very satisfying- buttery, sweet & YUM!
I ate quite a few- it was hard to stop!
i've been cooking on PW recipe after the other this week & although my waistline will require extra cardio- i'm lovin' every bite and seem to be smiling lots more!
thanks for all the amazing recipes!
Michelle On Monday, May 19 at 8:02 am
Ok. I made these this weekend and they were a hit! My boyfriend hit the nail when he said they are like Nutri Grain Bars. Mmm. Only better though.
btw, I used 1cup whole wheat flour & 1/2 cup white. I also used Polaners All Fruit Spread (no sugar). So if it makes anyone feel any better (more healthy), it turned out yummy. No hint of anything missing.
Jessica On Monday, May 19 at 4:54 pm
I just stumbled upon your site but, when I saw this recipe I knew it was true love at first stumble. This is my favorite recipe. I make it all the time, with a different filling almost everytime. Applebutter is great. Once I used a white peach jam I'd just made and added some cut up fresh white peaches -amazing. Strawberry rhubarb was good too. Raspberry jam sprinkled with some white chocolate chips. . . oh so many options. These are awesome warm with vanilla ice cream. This recipe has earned me the title "Kitchen Magician" among friends, because they whip up so fast and easy whenever you're in the mood for something a little sweet. Love 'em for breakfast too.
Lindsey On Monday, May 19 at 5:18 pm
I replaced the white flour with 1 cup. of whole wheat and 1/2 cup of whole grain graham flour, but did everything else the same. They were really good….but REALLY sweet. The flavor of the brown sugar almost overpowered the other flavors. I think when I make them next time (and there will be a next time) I'll cut a 1/2 cup of brown sugar out, and also replace some of the butter with applesauce, mashed banana or a nut butter of some sort.
If I was making them for dessert…they would be lovely as is though…with a dollop of ice cream, of course.
Jenny On Tuesday, May 20 at 12:15 pm
Breakfast or dessert? good question. I made them last night and had them for dessert. Then, I brought into work today for breakfast – they're good any time of day. They're delicious, in fact!!! Going to make the peach cobbler with maple goodness next. You are pure evil and I love it!
Jan On Tuesday, May 20 at 2:35 pm
Made these today using fig preserves…yummy! Thanks for the recipe…so easy too!
Jenn On Tuesday, May 20 at 5:22 pm
These are the best! We had a "putting up crown molding for Jenn's 40th birthday" party this past weekend…only took 15 years and me to turn 40 to get it done but that's another story… I made these lovely Apricot Bars for everyone with a few other snacks. They were gone in an instant. (Good thing I stashed one away for me!) Thanks for sharing this wonderful and easy recipe. It's a keeper!!!
BECKY SENOGLES On Thursday, May 22 at 8:32 pm
I make these often. Cherry preserves are great, too…and plum…and even pineapple!!!
Jill Cooper On Saturday, May 24 at 2:30 pm
This recipe looks really good – can't wait to try it. YUM! Thanks for sharing.
Holly in Cork On Monday, May 26 at 12:03 pm
Ahh, Bonne Maman Preserves…. My Step Mum and I were in Paris for a day (long story involving 24hours on a bus), and we had this bright idea of bringing home some "real french food" from the supermarket, so we get some bread and Jam (Bonne Maman… Wild Blueberry… Yum) and other things, and feel very pleased with ourselves that we were taking home some of the local flavor.
Back in Ireland, we discovered the entire range of Bonne Maman Preserves available at our local Tesco. (With labels in english so we know what we're getting rather than guessing) and now I discover you have it in the US too. It just keeps popping up everwhere!!
Now, I have to try this recipe. I've been looking for a good oaty slice for ages…
Patti On Tuesday, May 27 at 7:34 pm
I made these today and they were all crumbles and they all fell apart. I ended up throwing them away. I'm not sure what I did wrong. I had a problem with the butter blending in well. I will try this again with room temperature butter and let you know.
Mrs B On Saturday, May 31 at 8:21 pm
ahh, cool completely…somehow i missed that. how convenient. it *was* excellent hot with vanilla ice cream. sort of a jam crumble
great recipe! can't wait to enjoy for elevensies tomorrow!
Allison On Monday, June 2 at 2:14 pm
I wonder how these would be with Nutella. I tried strawberry already. Yummmmmmmmmmmmmmm!!!!
Hannah On Wednesday, June 4 at 6:48 pm
these are freaking amazing!! i ate half the pan, then i brought some to my pregnant sister and she ate a whole bunch, super easy too.
Jeanie On Friday, June 6 at 4:45 pm
I decided to make these for a bake sale for this cat rescue group I volunteer for. They were perfect since everything had to be individually wrapped yet still look good. (unlike something like cupcakes). They were pretty popular. We have been storing our apricots from last Spring and this was a great way to use them. Instead of using preserves I thawed out our mushy apricots and mixed them with 1/2 cup sugar and a bit of cinnamon. My husband keeps asking me to bake them again. I think of them as a healthier option to apricot pie. Thanks!
suburbancorrespondent On Friday, June 6 at 10:37 pm
Pig Latin? Hmmm….do you think that would be more helpful for the SAT's than Ecclesiastical Latin? I'll have to look into this.
Recipe looks fantastic.
Apryl On Saturday, June 7 at 1:40 am
I am so impressed! I have no idea how you seem to manage so much, be such a wonderful cook and photographer and homeschool! Wow!
I'm glad to have found your site, I think we will trying the recipes!
RefreshMom On Saturday, June 7 at 2:31 am
Mmmmm….just made these with cherry "dessert topping" yummy!! (And I ate them for breakfast since I made them at 11 pm and had to wait until morning for them to be cool.)
Abby On Wednesday, June 11 at 12:39 am
These are so great, My mom is very picky and I made them for her and she LOVED them! Since I made them I have tried them with strawberry jam and it was also yummy. I also tried them with apple sauce instead of the preserves and it was a little different but it was very good. Thanks for all the great recipes PW!
yanni On Thursday, June 12 at 7:04 pm
You are amazing.
I'm making these now for my health/cross country club.
Love you!
Katie On Wednesday, June 18 at 9:26 am
I've made these a few times and they've come out delicious. I definitely reccomend not using 1 minute oats.
Thank you PW!
Lisa On Tuesday, June 24 at 10:25 am
Loved these bars! I made them for breakfast. Couldn't decide what preserves to use- so used both. (Raspberry and Apricot) Delicious! I would also HIGHLY recommend the Apple Dumplings. Can you say FABULOUS?!!
Kelly Caldwell On Friday, June 27 at 1:07 pm
I love these! Hey Ree…what is the name of the china pattern? Thanks,
Debbie On Wednesday, July 2 at 3:14 pm
I made these but used milk chocolate chips instead of apricot preserve. They were delicious!! We loved them so much I have to make them for every family get together now.
CarrieP On Thursday, July 24 at 5:45 pm
K…I made these last night with raspberry jam and OMG they are delicious SO, I am totally blaming YOU Ree for the pound I just put on eating 3 of them! Thanks alot
Denise On Thursday, July 24 at 11:14 pm
I made these with a layer of peanut butter and chocolate chips. They were awesome!
Marisa On Monday, August 4 at 4:28 pm
I followed the directions to a T. They came out right when my family arrived from Ca. It was late so we went to bed and allowed the bars to cool completely.
EVERYONE raved about these, we had them with Blackberry ice cream for dessert 2 days in a row. I sent my family home with the last 4 remaining bars.
I think I may have to send these by mail as a x-mas gift!
Lindsay On Sunday, August 10 at 7:22 pm
These apricot bars are definitely breakfast for me (although I want to try the raspberry jam and white chocolate chip variation another poster suggested for dessert!). I added a teaspoon of cinnamon to the oatmeal mixture because a little bit of cinnamon in an oatmeal dessert (slash breakfast) never killed anyone. These bars are wonderful! I'm also going to pass the recipe along to a family member who's allergic to eggs and therefore can't eat many traditional desserts (slash breakfasts).
Bob On Tuesday, August 12 at 1:20 pm
I made these just recently only instead of jam in the middle I chopped up some apple and mixed it with some applesauce. It came out really good, although a little messy. Heh.
Shari On Tuesday, August 19 at 11:54 am
I do love these bars– With the homeade Apricot Jam!! I had a lot of oats in my food storage and this is a great way to use them up!! Also Strawberry/Raspberry Jam is yummy in the bars too! My kids take these in their lunches and I feel like it is a "Wholesome" snack. Thanks for sharing!!
Annie Z. On Saturday, August 23 at 12:59 am
I am new to your website, and I just love it already! I made these bars and used Polaner All Fruit (strawberry), and they were yummy! I also recently made your Chicken Spaghetti, and everyone raved about it. I doubled the recipe and there were NO leftovers! It's definitely a keeper!
margaret On Sunday, August 24 at 11:14 pm
OK, I made these with my grandmother's peach preserves and I just tried them, not all the way cooled and they're way crumbly… what did I do wrong? Tasty though!
Hannah S. On Friday, September 5 at 11:54 am
Okay i have made these like 4 times in the last 2 months, freaking amazing! I also did the raspberry jam thing too, SO GOOD! my husband liked them more with the raspberry, he isn't a big apricot fan, neither am I but these are delish!
Judie On Monday, September 8 at 5:45 pm
These bars have become a regular in our house. I've used apricot, raspberry and blueberry jams as fillings. All delish. All gone in a day! Thanks again for yet another FABULOUS recipe
Susan On Tuesday, September 9 at 3:14 pm
My mom made these every Christmas while I was growing up, and now that she's gone, I make them for my family. Heck, I even make them for my ex-husband still because HE likes them so much! (How warped is that? And he's remarried. And so am I.)
I think my mom's have coconut in them, too, though. I'm also wondering why I only make them once a year! Time to break that tradition, huh? I like the idea of bringing them in to work with me, or sending them to school in my kids' lunches.
Mar On Thursday, September 11 at 5:03 pm
you can also make these with canned jellied cranberry.
jim On Thursday, September 11 at 8:39 pm
Odessa On Saturday, September 13 at 8:18 pm
I could not wait for the bars to cool- I just had to try them. Oh, my!!!! This recipe is so simple it is dangerous! Thanks Ree- I think!
Tina On Sunday, September 28 at 5:31 pm
I just made these and went faithfully by the recipe. They seemed to be really soft and squishy and were firm only when I chilled them. I would make them again but maybe with half the jam instead of the whole jar. I used the same brand as in the recipe, so it wasn't that, I don't think. Any ideas on firming them up? I'd like to try them with other fillings to – that idea for the cranberry sauce sounds interesting. I might look for a recipe to make a date filling too.
Julie On Friday, October 3 at 11:16 am
The homeschooled comment made me LOL. I homeschooled my punks (now they're in college) and I remember buying them lunchboxes just so they could have one and feel normal! We'd break them out for 'homeschool outings' . My daughter also wanted to ride a school bus, and have a school locker. Both dreams came true thru the normal course of her homeschooling. I sent her this link and she totally identified. She tells me that she loved being homeschooled. Sitting on the couch in her pjs wrapped in a blanket, eating a poptart, while the kids outside stand at their bus stop in the freezing rain. "Anyone feel like spelling today?"
Well now, we'll be eating apricot bars
Julie On Monday, October 6 at 8:11 am
These are great! I used one stick of butter, and 1/2 cup of applesauce like another reader. I cut the brown sugar back to 3/4 cup. They turned out just delicious.
Kait On Wednesday, November 19 at 11:24 am
My Mom uses this same topping and puts dates in the middle. It is faboo. She calls Matrimonial Cake. I think its from an old recipe book. I think I will give your way a try as well.
Weezie On Friday, November 21 at 4:05 pm
I have made these for years (ok, I'm lying. I'm twenty years old. So, like, a year). My version has the exact same topping and bottom-ing, but I use strawberry preserves AND, when I feel really wicked, dark chocolate chips. Oh Lordy. That addition totally knocks them out of the potential breakfast category, but it's so worth it.
Niki Morrison On Saturday, November 22 at 7:32 pm
Apricot Bars – what is the weight of the 1 3/4 Sticks of butter – for us here in New Zealand either in oz or grams please
Debmom4ca On Sunday, January 4 at 11:08 pm
These look yummy and I have apricots to use up.
My homeschooled kids have lunch boxes for day camp. They get to ride a school bus to camp so it is a double treat for them.
Janan Welch On Thursday, January 29 at 10:43 am
Apricot bars have been a long time family favorite. Love 'em. Try them with other jams too, raspberry, strawberry, grape? (not so sure about that one actually) Anyway, thankyou for your delightful site. I enjoy everything, especially the butter.
Reesa On Friday, February 13 at 10:00 am
Wow, I LOVED these as a kid! My Mom made them almost every Sunday for church!
sally bowen On Sunday, February 22 at 1:31 pm
I had an apricot bar like these many many years ago at a bakery restaurant, I have dreamed of one day finding the recipe ! This is it!!
These are insanely wonderful!!
Sarah On Tuesday, March 10 at 10:53 am
I have some in my oven RIGHT now – I hope they come out well! I buy Bonne Maman too, but my store only carries their jam, not preserves. So, I used a jar of their peach jam. I'm a bit worried I should have used more butter, mine seemed very crumbly, but we'll see what happens!
Thanks for a great recipe
diana On Thursday, March 12 at 4:46 pm
great recipe, love the pictures that accompany it.
Laura Nygaard On Friday, April 3 at 11:51 pm
Just made these, used Blackberry Jam, yummy! Can't wait to have one for breakfast tomorrow!
Fred smilek On Friday, April 17 at 2:44 pm
mmm fruit
The Society to Save Endangered Species was formed by Fred Smilek and two of his colleagues; Charlie Mack & Jonathan Korny. Fred Smilek stays active in raising awareness for this cause. [www.fredjsmilek.com]
Katrina On Thursday, May 14 at 4:10 pm
I loved them with blackberry jam, then tried them with pear sauce (just like applesauce, but with pears) and they were really good too, just not as sweet.
Alison On Saturday, May 16 at 9:37 pm
Just made these this afternoon, so good!! Thanks for the recipe.
Meredith On Tuesday, May 19 at 9:40 am
Funny story: My first attempt at making these went fine until i took them out of the oven.I can multi-task with the best of 'em and well I tried to talk to my sister on the phone and make these and like i said everything went fine.I get them out of the oven and well they were not so fine…mmm,let's see I forgot the flour,dangit. My second attempt week or so later went just fine and everything looked great.I got them out of the oven,let them cool overnight ,cut them before work in the morning and to quote my husband "They are much better with flour!" And yes they are ! Thanks for a really good recipe,will become a classic in my family.
Alison On Thursday, May 28 at 3:55 pm
I made these with excellent results. My sister was almost ate them all herself (fortunately, I managed to snag a few!)
I used rhubarb jam instead of apricot, and plan to try making them again soon with another flavor.
Michele On Monday, June 1 at 2:41 pm
I made these today for my apricot loving children.
They are very good and smell divine while baking.
I used whole wheat flour, half the sugar and only 1 stick of butter, I added a few tablespoons of water to make the dough come together worked out great!
PJ On Wednesday, June 10 at 11:52 am
I made these last night for my man and he had a square before bedtime last night and really enjoyed them. He also has one for a prize today at work. This was actually my first recipe from The Pioneer Woman but I just learned of her on Monday from BYC forum. So, although I'm just getting started I have found so many more dishes that I'll be making and will do the smashed potato ones tonight! Can't wait…now let's get cookin!
Take care,
Sabrina On Saturday, August 15 at 11:21 am
I made these yesterday and shared them with company. They raved about how good they were! Now we only have one left.
Karen On Thursday, August 27 at 10:54 pm
I made them with blackberry preserves instead of apricot. Heaven!
Aleks On Monday, September 7 at 9:11 am
I just have them in the oven right now
and I really have to say that EVEN the outs-dough or whatever tasts delicious!!!
Great recipes, I have done a few so far, and especially the Yogurt-Marmalade Cake was a huge hit!!!
My fiancé ist totally crazy about it since then!
Best wishes from Germany
Kyung On Thursday, October 1 at 7:58 am
I was searching for a yummy, easy dessert and found this. I went a little overboard and made it in both apricot and blackberry in one go. OMG.. We have been devouring both pans!
Vicki On Thursday, October 1 at 5:06 pm
We have two of these recipes in our family archives, using dates instead of apricot jam – both are from grand- and great-grand- mothers, and both are called Matrimonial Cake. We keep both, b/c they are a little different, and each has its adherents. Just realized, tho, this is a great way to use up extra jam – folks are always giving us jam, and my dear hub can only eat so much of it – I don't eat much jam, cuz I don't like my toast with sweets on it. He was complaining the other day about all that jam taking up the entire upper shelf of the fridge, so, now I've got the solution! Th-jam-k you, Ree! – love, love, love your website! Vicki
Jen Guarino On Thursday, October 15 at 7:56 pm
oh goodness these were good! I had a jar of orange marmalade that I wanted to use and it worked great. I did add 1/4 tsp each of nutmeg and cinnamon.
Thanks for another great recipe!
Kelli Holtzinger On Monday, October 19 at 12:12 pm
OMG! Sooo delicious! I made yesterday afternoon and had them for dessert and then a morning snack and I LOVE them! So does everyone who tried them! : ) Thank you for the recipe.
A M On Wednesday, November 18 at 12:31 am
We had several jars of raspberry jam in the fridge so I figured I'd make these. Now my roommates are conspiring to fill the fridge with jam in hopes that I'll make more. Thanks!


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Your PC probably came with a standard English QWERTY layout, but that doesn't mean you're stuck with it. Switching between keyboards in Windows 8 is a cinch, once you've added the keyboards you want to toggle between. Here's how to add additional keyboard layouts in Windows 8, so you can switch up your language or try an alternative layout: First, open the Charms bar and tap Settings. In the lower right corner, tap Change PC Settings. The Region and language menu.Screenshot by Sarah Jacobsson Purewal/CNET In the PC Settings menu, tap Time and language and then tap Region and language. Tap a language to open the Options menu.Screenshot by Sarah Jacobsson Purewal/CNET If the language of the ..... Read More
Category: Articles | Views: 802 Date: 22 Jul 15


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Department of Sociology, Criminal Justice and Human Services.
Graduate Program
Barbara Hogan, Ph.D. -- email@example.com
Dean of the School of Graduate Studies and Associate Professor of Human Services
Combined B.S. / M.S. Program
Elaine Green, Ed.D. -- email@example.com
Dean of the School of Continuing and Professional Studies and Associate Professor of Human Services
The Master of Science (M.S.) degree in Administration of Human Services is designed for individuals seeking leadership roles as administrators/directors/supervisors in a broad range of human service organizations. The degree differs from a counseling degree in that students are prepared for management in agencies rather than for the delivery of therapeutic services to clients. This program especially encourages critical and creative thinking which will enable the graduate to contribute to positive change in organizations. With an emphasis on social change, diversity, and self-understanding, this degree provides practical knowledge of the social contexts and structures of service-oriented programs in health and human services and related fields. Chestnut Hill College also offers certificates in professional development that can be applied directly to the required degree credits, if students decide to continue for their Master's.
According to the U.S. Department of Labor's Occupational Outlook Handbook, social and human services are projected to be among the fastest growing professions with excellent job opportunities in residential and community-based programs for individuals with advanced education and training.
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CENTER VALLEY, Pa. – Holy Cross senior Erin Linnehan (Litchfield, N.H.) has earned one of 10 spots on the women's indoor track and field Academic All-Patriot League team, as voted on by the Patriot League's track and field sports information directors. To be eligible for the Academic All-Patriot League team, a student-athlete must have at least a 3.20 cumulative grade point average and be a starter or key player in his/her sport.
Linnehan, a Political Science major, holds a 3.45 cumulative grade point average. She is a three-time member of the Patriot League Academic Honor Roll. At the 2012 Patriot League Indoor Championship, Linnehan won the 60-meter hurdles with a school record time of 8.83 seconds. The following weekend at the New England Championship, Linnehan tied that record time of 8.83 seconds and finished fourth in the 60-meter hurdles.
Qualifying members of the women's track & field team will wrap up the 2012 indoor season at the ECAC Championship on March 3-4 at the Reggie Lewis Track and Athletic Center in Boston, Mass.
2011 Women's Indoor Track and Field Scholar-Athlete of the Year
Caroline Tolli, Bucknell, Jr., 4.00 GPA, Education, Spanish
2011 Women's Indoor Track and Field Academic All-Patriot League Team
Julia Sullivan, American, So., 3.84 GPA, Environmental Studies
Christie Johnson, Army, Sr., 3.376 GPA, Environmental Engineering
Sarah Bell, Bucknell, Sr., 3.57 GPA, Biology
Sasha Hornock, Bucknell, Jr., 3.50 GPA, Biology
Caroline Tolli, Bucknell, Jr., 4.00 GPA, Education, Spanish
Emily Waksmunski, Bucknell, So., 3.89 GPA, Civil Engineering
Erin Linnehan, Holy Cross, Sr., 3.45 GPA, Political Science
Katherine Pierce, Lehigh, Sr., 3.57 GPA, IDEAS
Lauren Pietrosh, Lehigh, Jr., 3.88 GPA, Marketing
Brigid Byrne, Navy, Jr., 3.89 GPA, English


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Here are a few highlights from Aldi for this week. Check out Cincinnati Cents for the full match-up!
***Special Note for Aldi***
Aldi does not not accept any coupons and only accepts cash and debit cards as forms of payment. Also do not forget to bring a quarter for the grocery cart, once the cart is returned you get your quarter back! You should also bring your own shopping bags unless you want to purchase grocery bags from Aldi since they do charge for grocery bags. Aldi store ad's are regional, so be sure to check your local ad to verify pricing.
Wednesday Only Deal:
Hormel Boneless Pork Butt Roast, $1.49/lb.
Rest of the Week:
Parkview Bacon Cheddar Bratwurst, $2.49
Lunch Mate Honey Turkey Tub Lunchmeat, $2.29
Lunch Mate Honey Ham or Cooked Ham, $2.89
Lunch Mate Sandwich Meat, $2.99
Benner Iced Tea with Lemon, $0.99
Sundae Shoppe Neapolitan Ice Cream Sandwiches, $1.99
Lunch Buddies Pudding Cups, $0.69
Clancy's Cheddar & Caramel Popcorn, $2.69
Clancy's Original Potato Chips, $1.49
Garden Mums, $2.99
5″ Orchid, $9.99
Easy Home Stacking Baskets (3 ct.), $4.99
Easy Home Steam Iron, $14.99
Sterilite 1.25-Bushel Laundry Basket, $3.99


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I'm going to do the antler scarf from "Son of Stitch and Bitch"...I have a really nice yarn, shades of gold, green, silver and chocolate that may hide the pattern a bit, but I think will be lovely.
Have any of you guys done this scarf?
Looks like an interesting scarf - the examples I've seen do like it's a narrow scarf so of course I'm wondering how a reversible version would look.....
and then of course working one from the center out so the ends would be the same, or grafting two half scarves; or a "seamens scarf" version.....
gad! It's beginning to be I can't look at a pattern without thinking of half a dozen variations.
of course you could make it so that it was "symmetrical" by just adding the number of of repeats...and you'd have almost a chevron cable pattern goin on.
*to thine own self be true*
yup. see my latest post to the MWK E-zine thread.
boo-boo...ignore this one
Great minds think alike: Adaptations.
I upped the needle size 3 times cause the cables pulled the scarf too much and lost all drape, added 3 garter stitches to each end and framed each of the cables with two stitches of purl, which twist every 4 rows (to provide some wrong side interest)...I'm also thinking that I'd like to make the antler cable more "tree like". I also changed yarns to "Arancana Magellanica" (spelling wrong, I'm sure) kind of a really thick thin knock off of Malabrigo or Manos.
I'm thinking that what I'm going to do is a "theme and variations scarf", but perhaps not in this yarn, as it hides quite a lot of detail...I do however love the texture: Very Andy Goldsworthy "Time and Tides" sort of feeling to it...The pattern is lost until the light hits it a certain way and then all the texture jumps out at you... Photos to come at some point.
araucania magallanes - awesome yarn. would LOVE LOVE LOVE to see some of the scarves you're talkin about here
*to thine own self be true*
I "THINK" I have found out what's wrong with my camera link to the computer...stay tuned for further developments...
I have the book and have knitted several things out of it - I am currently working on the cable guy sweater with some modifications -but have not tried the antler scarf. it is a beautiful, masculine scarf and your color selection sounds great. would love to see pics when you are done.
just got the book recently and haven't had a chance to plan my next work


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|Product #: LGLL0704_TQ
Gregory, the Terrible Eater: A Little Novel-Ties Study Guide (Resource Book O eBookKindergarten|Grade 1|Grade 2|Grade 3
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This Little Novel-Ties study guide accompanies Gregory, the Terrible Eater, the story about Gregory the goat who refuses to eat junk food, preferring fruit, vegetables, eggs, and bread.
This Little Novel-Ties guide contains pages for the teacher and reproducible pages for the students all in one book. There are Before You Read activities, word study, story and picture comprehension questions and follow-up activities. A synopsis and answer key are provided for the teacher.
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The self-adhesive Vinyl wall sticker Lovebirds by the Danish design studio ferm living is a wall tattoo, which can be placed at straight surfaces, such as walls, ceilings, mirrors, windows or furniture, according to your demands. It offers a unique touch to your home.
The Lovebirds wall sticker shows six closely together sitting birds on a branch – and although that are shadow silhouettes, they bring the typical birds' enjoyment and vivacity into the room they live in - And all this without bird-food and other remains.
The sometimes wakeful-romantic, sometimes minimalistic-playful motives of the ferm living wall stickers' collection completely accord to Scandinavian design and are easily and cleanly movable if you are renovating your home or moving into a new one.
Fill empty walls with life and populate your home with trees, people, power poles or further motives out of the ferm living collection.
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