Cutest celery ever

Doesn't this make you want to get out the veggies and peanut butter?

Wyoming Whopper Cookies from Janelle

Well worth making, these are delicious. Pour yourself a glass of milk and try not to eat more than one!
Thanks to Janelle Olson for sharing the recipe.

Wyoming Whopper Cookies
Ingredients:
2/3 cup butter
1 1/2 cup chunky-style peanut butter
1 1/4 cup packed brown sugar
3/4 cup sugar
3 eggs, beaten
6 cup old fashioned oats (not quick cooking)
2 cup chocolate chips
1 1/2 cup raisins
2 teaspoon baking soda

Directions:
In a large saucepan, melt butter over low heat. Blend in peanut butter, sugars and eggs; mix until smooth. Add oats, chocolate chips, raisins and baking soda (dough will be sticky). Drop on greased baking sheets with ice cream scoop or large spoon. Flatten slightly.
Bake at 350 degrees for 15 minutes. Remove to wire racks to cool.

Yield: 2 dozen

Peanut Butter/Chocolate Chip Cookie Dough Bites - Grain free

Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites
Who doesn't like chocolate? This is a grain free recipe that is delicious. We also love Chocolate Peanut Treats from Tastes & Treasures cookbook page 162.
Ingredients:
1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
½ cup + 2 tablespoons natural peanut butter, SunButter Natural or almond butter - room temperature
¼ cup honey or agave or maple syrup
1 teaspoon baking powder
a pinch of salt if your peanut butter doesn't have salt in it
½ cup  chocolate chips (use vegan and dairy-free chocolate chips, if needed)

Directions:
Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
With wet hands, form into 1½" balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising. Bake for about 10 minutes.

Notes:
Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter.
If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

Chickpea cookies! Chickpea cookies with no flour, no oil, no white sugar. These are just full of chickpeas. And they’re my very favorite healthy cookie so far! I don’t know if they really classify as cookies so I’ll go with cookie dough bites. And as a bonus, they’re grain-free, gluten-free, dairy-free and vegan. Just in case that matters to anyone out there! And if you’re worried about the chickpeas, don’t be. I don’t like chickpeas and won’t eat them but that didn’t prevent me from inhaling these.

These need the chocolate. Don’t go making them without the chocolate and then tell me that they weren’t sweet or gooey enough! These would be incredibly boring without the chocolate. And for some weird reason, these cookie dough bites do not taste yummy in dough form. Baking them somehow brings out the sweetness and peanut butter flavor. Or maybe it’s just all that melted chocolate.

These aren’t the most beautiful cookie dough bites, but fresh out of the oven, with all that gooey chocolate, I bet you can’t tell that these are made with chickpeas. Or are grain-free. But cold? Yuck. These need to be warm! You can either freeze the balls and pop a few in the oven whenever it’s on, or simply put them in the microwave until they’re warm and gooey again.
Please read the following before asking a question! It will probably answer your question.
Tons of people have posted the nutritional analysis for these. They’re supposedly anywhere between 80-130 calories, which seems like a huge range to me. Please use a recipe analyzer like on CalorieCount if you need more information.
You can use almond butter, sun butter, or whatever nut butter like you.
The peanut butter should be the kind with only peanuts and salt. No added fat or sugar. Be careful because there are some “natural” brands out there which aren’t really natural. I find that this peanut butter is usually expensive so I make my own. You can make your own in only 5 minutes with a food processor. Check that out here.
Chickpea flour won’t work. I don’t think plain hummus will either.
I haven’t tried anything other than chickpeas but others have used butter beans, navy beans, red kidney beans, great northern beans, and lentils with success. I generally don’t like goodies made with those types of beans but I love these cookies made with chickpeas. Please use chickpeas unless you have an allergy!
Doing this in a blender (unless it’s a Blendtec blender or something equally powerful) won’t work and might kill the blender.
For a totally sugar free version, use 30 drops of Stevia and cacao nibs.
For a vegan version, you can’t use honey. Use agave. Also be sure to check your chocolate chips! I’ve used these Enjoy Life chocolate chips and they are amazing!

Thanks to Texanerin.com for this recipe.
Prep Time: 8 min
Cook Time: 10 min
Ready in: 18 min
Yield: 14 1" cookies

Special K Bars

Diane Utley of Phoenix shared her yummy Special K Bars in our recipe exchange. It is easy and simple to make.

Another idea is to combine it with the granola recipe page 196 in Tastes & Treasures and create your own special health food bars.

Special K Bars
1 cup corn syrup
½ cup packed brown sugar
½ cup peanut butter
½ cup raisins
5 cups Kellogg’s Special K Cereal

Cook over med. Heat, corn syrup and brown sugar stirring constantly until sugar is dissolved, and bubbly. Removed from heat, stir in peanut butter and raisons, add special K and stir until well coated. With back of spoon or hand press mixture evenly and firmly in a 13 x 9 in. pan sprayed with veg. oil cooking spray. Cool cut in bars.

Sometimes I have to add a little more Cereal; I do like a little more peanut butter.