Banana Bread Oatmeal

Ingredients:

1/2 cup steel cut oats
1 1/2 cups water
1 banana
1 drop vanilla
1 tablespoon butter (optional)

Directions
Make Steel Cut Oats according to package instructions. When the oats should be cooling, mash in banana with fork and add stir in vanilla and butter. Cover and let sit for 2 minutes. Stir and Serve.

Spaghetti Sauce

1 tablespoon olive oil
1/2 onion, chopped
1 clove garlic, chopped
1 (14.5 ounce) can peeled and diced tomatoes
1 (8 ounce) can tomato sauce
2 Tablespoons unsweetened apple sauce
1/2 teaspoon dried oregano
1/4 teaspoon salt

Directions
1.Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
2.Mix in diced tomatoes, tomato sauce, apple sauce, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.

Banana Peanut Butter Oatmeal Cookies

I will clean this one up later, for now, just putting it where i can find it! Thank you, Sara for this recipe.

1 large banana, mashed (1/2 cup)
1/2 cup chunky peanut butter
1/4 cup honey / brown rice syrup
1 tsp vanilla
1 cup old-fashioned rolled oats (I'd like to experiment with partially cooked whole grain brown rice)
1/2 cup whole wheat flour
1/4 cup dry milk powder (optional)
2 tsp cinnamon
1/4 tsp baking soda
1 cup dried cranberries or raisins

Preheat oven 350*. Stir together banana, peanut butter, honey, and vanilla. In separate bowl combine oats, flour, milk powder, cinnamon, and baking soda. Stir oat mixture into banana mixture. Stir in dried fruit. Form dough into balls and flatten. Makes about 24 cookies, depending on size. Bake 9-11 min, or until lightly browned.

Faux Dolewhip (pineapple sorbet)

Ingredients:

2 bananas, frozen (see instructions)
2 cups frozen pineapples (either purchased frozen or frozen from fresh, maybe even from canned)
pineapple juice, as needed


Directions:

Bananas:

Peel bananas and cut into three or four pieces. Wrap in plastic wrap. Freeze for about 2 hours (at least).

Sorbet:

Place frozen bananas, then frozen pineapple in food processor. Allow to thaw for 15-20 mins. Then, process until bananas and pinapple are well mixed, in small chunks, stopping to wipe down sides as required. Process again, adding pineapple juice a little at a time, until mixture is ice cream-like.

Serve over pineapple juice.


Notes:

The first time we did this, I used pineapple juice from canned pineapples in 100% juice. (Not Dole - they added some stuff to theirs, store brand) I used the chunks on top for a sweet addition. After this, I realized more juice was necessary. I can handle this plain, but those who like sweeter will need the pineapple juice in the bottom. Sorry for the picture, it is from my phone.