Ingredients
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions
-Preheat oven to 350 degrees.
-Cream butter and peanut butter while gradually adding sugar and brown sugar. Mix until light and fluffy. Add egg, vanilla, flour, cinnamon, baking soda, and salt. Mix well.
-Shape dough into 1 inch balls and place 2 inches apart on cookie sheet. Dip a fork in water and flatten cookies to 1/4 inch thickness.
-Bake for 12 to 14 minutes.

Ingredients
1 1/2 cups butter or margarine, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 bag (24 oz) semisweet chocolate chips (4 cups)

Preparation
- Preheat oven to 350°F. In large bowl, mix butter, sugars, vanilla, and eggs with electric mixer on medium speed or with spoon until light and fluffy. Stir in flour, baking soda and salt. Stir in chocolate chips. The dough will be thick and there will be A LOT of chocolate chips!

- Using a cookie scoop or spoon, place cookie dough on baking sheet two inches apart.

- Bake for 11 to 13 minutes or until light brown, let cool, and enjoy!!

Ingredients
-2 cups Pico de Gallo, divided (see previous post)
-1/2 cup cooked, finely chopped chicken
-1/2 cup no salt added canned corn or frozen corn, thawed
-1/4 cup chopped green onion
-1/4 cup chopped green bell pepper
-1/2 cup shredded reduced fat Cheddar cheese or Monterey Jack cheese
-12 corn tortillas
-2 tsp vegetable oil

Preparation
-Heat oven to 425 F. In a medium bowl, combine one cup Pico de Gallo, chicken, corn, green onion, bell pepper, and cheese.

-Soften tortillas on the stovetop or in the microwave oven, and spoon a heaping tablespoon of filling into the center of each tortilla. Roll up tightly and secure each with a toothpick.
-Place rolled tortillas seam side down on a baking sheet and brush each lightly with vegetable oil. Bake for 10 to 15 minutes or until crisp and lightly browned.

Nutritional Information
Serving Size: 3 taquitos
Calories 286; Total Fat 8g; Saturated Fat 3g, Trans Fat 0g; Cholesterol 24mg; Sodium 565mg; Total Carbohydrate 41g; Dietary Fiber 6g; Protein 14g

Ingredients
-5 ripe mashed bananas
-2 cups flour
-1 cup sugar
-2 TBS cinnamon
-1/2 tsp baking powder
-1 tsp baking soda
-1/2 tsp salt
-2 large eggs
-1/2 cup vegetable oil
-1 tsp vanilla

Preparation
-Preheat oven to 350 F and grease a loaf pan.
-In a large bowl, add sugar, vegetable oil, and eggs. Mix well and add mashed bananas.
-Add flour, salt, vanilla, baking powder, baking soda, and cinnamon.
-Pour batter into the greased loaf pan and bake for 1 hour. A toothpick inserted into the center should come out clean. Allow the bread to cool before cutting.

Feel free to add another banana to the mix! However, by doing this, the bread may collapse. But it tastes great, nonetheless!

Ingredients:
-1 1/2 cups flour
-1 cup granulated sugar
-1 1/2 tsp baking powder
-1 tsp baking soda
-1 1/2 tsp ground cinnamon
-1/2 tsp pumpkin spice
-1/4 tsp salt
-1 1/2 cups canned pumpkin
-3 slightly beaten egg whites
-3/8 cup cooking oil
-3/8 cup water

Preparation:
-Preheat oven to 350 degrees and grease a large baking pan and set aside. Combine flour, granulated sugar, baking powder, baking soda, cinnamon, pumpkin spice, and salt in a medium mixing bowl.

-Stir in canned pumpkin, egg whites, oil, and water until thoroughly combined.

-Spread the batter evenly into greased baking pan.

-Place in oven and bake for 30 minutes. A toothpick inserted into the center should come out clean. Allow the batch to cool before cutting into bars.

Ingredients
- 1 1/2 cups sliced strawberries
- 1/3 cup plus 1 TBS sugar
- 1 1/4 cups all-purpose flour (spooned and leveled)
- 1/2 cup whole-wheat flour (spooned and leveled)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (or more, if you’re like me)
- 1 cup low-fat buttermilk
- 1/4 cup light olive oil or vegetable oil
- 1 large egg
- 1 tsp pure vanilla extract

Preparation
- Preheat oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners. Toss together strawberries and 1/3 cup sugar. Using a potato masher, lightly mash strawberries; set aside.
- In a large bowl, whisk together flours, baking soda, baking powder, salt, and cinnamon. In a glass 2-quart measuring cup or a medium bowl, combine buttermilk, oil, egg, and vanilla; whisk to combine.
- Make a well in the center of the flour mixture and pour in the buttermilk mixture and the strawberry mixture (with juice). Fold just until combined. Using an ice cream scoop, divide the batter among the muffin cups as evenly distributed as possible (for accurate nutritional content per muffin). Sprinkle the muffin tops with remaining sugar.
- Bake until a toothpick inserted in the center of a muffin comes out clean, about 17 minutes. Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.

Nutritional Information
Serving size: 1 muffin
Calories 152; Saturated Fat 1 g; Unsaturated Fat 4 g; Cholesterol 18 mg; Carbohydrate 23 g; Sodium 244 mg; Protein 3 g; Fiber 1 g