Banana Oatmeal Chocolate Chip Cookies

Cream together:
   1 cup sugar
   3/4 cup margarine
Add
   1 egg and blend well

Mix dry ingredients in separate bowl:
   2 cups flour
   1 tsp salt
   1/2 tsp baking soda
   1/4 tsp nutmeg
   3/4 tsp cinnamon

Mash bananas with a fork to make 1 cup mashed bananas.

Alternately blend dry mix and bananas into cream mixture.  When done, fold in
   6 oz chocolate chips (1/2 a regular bag) and
   1 3/4 cups quick-cooking oatmeal

Drop by teaspoonfuls on lightly greased cookie sheet

Bake at 350 for 12-15 minutes. Edges should be light brown.

Eat one from each batch as you remove them to cooling rack. Hide a few to eat for breakfast tomorrow.

Peanut Butter Bars

Cream together
1 cup butter/margerine
1 cup sugar
1 cup brown sugar

mix in 3 eggs

then add 2/3 cup peanut butter
1 tsp vanilla
2 cups flour
1 tsp baking soda
3/4 tsp salt
mix then add 2 cups of quick cook oatmeal

Spread in greased pan and bake at 325 for 18-22 minutes, or until the middle is light golden brown (the edges will be darker) cool and then frost with frosting, cut before serving.

Chocolate Frosting
1/2 cup softened margarine
1/3 cup milk
1/4 cup cocoa
2 tsp vanilla

Mix and add
1lb + powdered sugar until desired consistency

Coconut Macaroons

2 large egg whites

Pinch of salt

1 can (14 ounces) sweetened condensed milk

3 teaspoons imitation vanilla

4-5 drops almond flavoring

2 bags shredded sweetened coconut (14-ounces each)

·    In a medium bowl, whisk egg whites and salt until frothy, about 2 minutes. Stir in condensed milk, almond flavoring, and vanilla. Using a rubber spatula, fold in coconut until well combined.

·    Heat oven to 300 degrees.

·    Line 2 baking sheets with parchment paper or nonstick baking mats. Use a cookie scoop to form macaroons into 1 1/4-inch mounds about 1 inch apart.

Bake until macaroons are golden brown, about 20-30 minutes. Transfer to a cooling rack; let cool completely.  Drizzle with semi-sweet chocolate.