Banana Oatmeal Cookies

I had one banana that needed used up.  I searched for a recipe and found this one in the "Family Collection Cookbook" by Taste of Home.  I halved the recipe to use my one banana and it turned out pretty yummy and, of course, I omitted the walnuts because of Seth.

1 1/2 cups flour
1 cup sugar
1 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 cup butter, softened
1 egg
1 cup mashed ripe bananas (about 2)
1 3/4 cups quick-cooking oats
1 cup semisweet chocolate chips
1/2 cup chopped walnuts

In a mixing bowl, combine the first six ingredients; beat in butter until the mixture resembles coarse crumbs.  Add egg, bananas and oats; mix well.  Stir in chips and nuts.

Drop by tablespoonfuls onto greased baking sheets.  Bake at 375 degrees for 13-15 minutes or until golden brown.  Cool on wire racks.  Yield:  4 dozen.

Cucumber Sandwiches

At Stake Girls' Camp, one of the activities will be spa-related. These sandwiches will be served. I think they are delicious, but maybe that's because I love cucumber and also I love dill!

Cucumber Sandwiches
1 (8 oz) package cream cheese, softened
1/3 cup mayonnaise
1 medium cucumber, peeled, seeded, and finely chopped
1/4 tsp. garlic salt
1/2 tsp. chopped fresh dillweed
20 sandwich bread slices
20 thin wheat bread slices

1. Process cream cheese and mayonnaise in a blender or food processor until smooth, stopping once to scrape down sides.
2. Combine cream cheese mixture with cucumber and seasonings.
3. Spread cucumber mixture evenly onto white bread slices and top with wheat bread. Using a 2" or 3" round cutter, cut sandwiches, discarding edges. Or, cut crusts from bread, discarding crusts, and cut sandwiches into quarters.
4. Store cucumber sandwiches in an airtight container for up to 1 hour before serving.

White Chocolate Cupcakes

I'm helping a friend prepare for Stake Girls' Camp by trying out recipes and making detailed shopping lists for her. This recipe is worth sharing!

White Chocolate Cupcakes
1 box white cake mix
4 egg whites
1/3 cup oil
3/4 cup buttermilk
3/4 cup sour cream
1 T. vanilla
1 cup white chocolate chips

1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a bowl and set aside.
3. In a large mixing bowl, gently whisk egg whites, oil, buttermilk, sour cream and vanilla extract.
4. Add cake mix and stir until combined (it's more like a muffin batter texture).
5. Stir chips into batter.
6. Fill cupcake liners 3/4 full and bake for 15-20 minutes.
7. Cool cupcakes on wire rack.
8. Frost cooled cupcakes with frosting of your choice. Valerie's Decorator's Buttercream Frosting with almond flavoring is DELISH on these cupcakes. I used egg white powder instead of meringue powder because that's what I had, and it worked perfectly!