Peanut Butter Crunchies

By: Randi Holmes
~Quick, easy, yummy, healthy treats that adults and kids love~

1/2 Cup Almond Butter
1/8 Cup Peanut Butter
1/4 Cup Agave
1/4 tsp Nutmeg
(mix well)

Add: 1 1/2 Cups of Old Fashioned Oats
(stir until oats are covered)

Scoop out small spoon size cookies and place in fridge or freezer to harden, although
you can eat them at room temp too. Whatever you prefer.
*Makes about 15 cookies*

Zucchini Oatmeal Cookies

From Holly Thurgood

1 c. butter
2 c. sugar
2 eggs
1 tsp. vanilla
3 c. flour
1 tsp. salt
2 tsp. cinnamon
1 tsp. baking soda
2 c. zucchini, grated
3 1/2 c. oatmeal
1 c. raisins, optional
1 c. nuts, optional
(instead of nuts or raisins, she did 2 cups chocolate chips....)

Beat butter and sugar together well. Beat in eggs and vanilla. Mix dry ingredients together and add creamed mixture. Stir in zucchini, oatmeal, raisins and nuts. Drop onto greased cookie sheet. Bake at 350°F for 10-12 minutes.

Note: 2 cups mashed bananas may be substituted for zucchini.

Zucchini Brownies

2 cups shredded and drained zucchini
2 cups flour
2 tsp vanilla
1 cup nuts (optional)
1 1/4 cups sugar
1 1/2 tsp baking soda
1 tsp salt
4 Tbs cocoa
1/2 c melted butter or margarine
1 beaten egg

Sift dry ingredients together then add to rest of ingredients. Spread in greased cookie sheet. Bake at 350 for 18-20 minutes. Test by touching- it will be moist and sticky. Cool before icing (if you want to ice...).