- 1 egg
- 1/2 cup corn oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 1/4 cups oatmeal
- 1 cup finely grated zucchini
- Heat the oven to 350°F. Beat together the egg, oil and both sugars until well blended.
- In a separate bowl, combine the flour, baking soda, salt, cinnamon and nutmeg. Stir the flour mixture into the egg mixture. Add the oatmeal and zucchini and mix well.
- Drop by teaspoonfuls onto an ungreased cookie sheet, placing them about 2 inches apart. Bake for 12 minutes or until golden brown. Makes about 2 dozen.
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
- Preheat oven to 350°F. Line a non-insulated cookie sheet with parchment paper.
- With a knife or kitchen shears, carefully remove the leaves from the thick stems and tear into bite-size pieces. Wash and thoroughly dry kale with a salad spinner.
- Drizzle kale with olive oil and sprinkle with seasoned salt.
- Bake until the edges brown but are not burnt (about 10 to 15 minutes).
- 2 cups spinach (fresh or frozen)
- 2 cups frozen strawberries
- 1 banana
- 2 tablespoons honey
- 1/2 cup ice*
- Place the spinach in the freezer until frozen, at least one hour.
- Combine the spinach, strawberries, banana, honey and ice in the blender. Blend until smooth. Serve immediately. (Makes 4 servings)
- *Helpful hint: if you don't want the smoothie to look green and you are using frozen ingredients, the ice is not needed. In this case you will need to add a little water or juice.