I tried a Greek dressing recipe tonight and we found that we like it.  It's easy to mix up, but it is quite spicy so use it sparingly.  I halved the recipe.

Greek Dressing

1 c. olive oil
1 c. red wine vinegar
2 1/2 tsp. garlic powder
2 tsp. onion powder
2 1/2 tsp. dried oregano
2 1/2 tsp. dried basil
2 tsp. pepper
2 tsp. salt
2 tsp. Dijon-style mustard

Mix together and shake well.

Comment:  We decided this was a little too "vinegary" so maybe reducing the red wine vinegar to 3/4 cup might be better.

1/27/13

Since I knew, according to the weather forecasters,  I was going to be iced-in today,  I planned to try some new recipes for Banana Breakfast Cookies.  I tried three recipes, all which tasted pretty much the same, except for the recipe that has cinnamon in it, which is the one I like most.  I have another recipe to try except that I ran out of oatmeal!   This recipe initially called for one ripe banana and 1/2 c. unsweetened applesauce.  I figured since I had bananas to use and to give it more banana flavor, I added the additional banana and disregarded the applesauce.  I used Rice Krispies in my recipe.  Here is the recipe I like most.

Peanut Butter and Banana Breakfast Cookies

4 T butter, softened

1 c. light or dark brown suger

2 eggs

2 ripe bananas, mashed

1 tsp. vanilla

2/3 c. chunky peanut butter

3/4 c whole wheat flour

3/4 c. all purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. cinnamon

2 c. rolled oats

1 c. whole grain cheerios or crisp rice cereal

1 c. additional add-ins like dried fruits, nuts, coconut or chocolate chips

Preheat oven to 350 F.  

Cream butter, brown sugar and bananas with an electric mixer until fluffy, about 2 minutes.  Add eggs and mix until combined.  Add vanilla and peanut butter and mix well.  

In a separate bowl, whisk together flours, baking soda, salt and cinnamon.  Add flour mixture to butter mixture and mix just until combined.  Stir in rolled oats, Cheerios or Rice Krispies, and other add-ins.

Using 1/4 measuring cup or spoon, place 1/4 cup portions about two inches apart on a baking sheet lined with parchment or a Silpat.  Press down on each cookie to slightly flatten.  Bake for 18-20 minutes, or until edges are slightly browned.

Remove and cool on a wire rack.  Makes about 24 cookies. 

Cookies will keep up to three days in an airtight container or up to one month in the freezer.

Recipe taken from http://stickygooeycreamychewy.com