Peanut Butter Cookies

Memorial Day picnics are soon to be here. This is an easy recipe that is a sure crowd pleaser. I adapted the Paula Dean recipe floating around the internet. Those cookies were always a little too dry for me. These are best if baked until just "done" - browned on bottom - if baked too long, you'll be playing hockey with them.

Joni's Sugar Free Peanut Butter Cookies

1 cup smooth peanut butter

2 eggs

1/3 cup almond flour (ground almonds)

1 tsp vanilla

2/3 cup granular splenda

Mix all together and form into little balls. Cross hatch and flatten with a fork dipped in some additional Splenda. Bake at 350 for about 12-15 minutes. (It took 12 in my countertop oven. It may take longer in a big oven). Remember, bake just until done. Cool thoroughly on a rack and store in air tight container. If not being eaten right away, freeze or refrigerate due to no sugar to act as a preservativie.

I got about 20 cookies.

Fruity Granola

I absolutely cannot be trusted around Linda F's Nutty Granola ! It is worse than crack. (OK, not that I know what a crack addiction is like, but... well ya'know.)
So, I came up with a plan to trim the calories just a bit. The final product is not bad at all. Actually, it's very good.

Joni's Fruity Granola

Spray coat the bottom of a large roaster with cooking spray. Heat oven to 250 and add the following:

1/2 cup peanuts

1/2 cup slivered almonds

1/2 cup pecan halves

1/2 cup pepitas (shelled pumpkin seeds)

1/2 cup flax seeds

1/2 cup sunflower seeds

1/2 cup soy nuts

1 1/2 cups oats

In a saucepan melt:

1/3 cup smart balance margarine

2 tablespoons canola oil

1/2 cup cherry sugar free preserves

1/2 cup splenda

1 tsp vanilla

Pour over the nuts and seeds and mix well. Put in oven and stir every 20 minutes or so until dry. Mine took about 2 1/2 hours.

Thanks again to Linda F and her awesome recipes!