Grandma's Famous Breakfast Cookies

These are a favorite treat in our home, Aubrey calls them Grandma's famous breakfast cookies. We sometimes cheat a bit and put chocolate chips in instead of crasins....so yummy!

Breakfast Cookies
1/2 Cup Sugar
1/2 Cup Oil
1 egg
1 cup of mashed banana, or 1 cup applesauce
1 1/2 cup of whole wheat flour
1 teaspoon of baking soda
1 teaspoon of salt
1/2 teaspoon of nutmeg
1/2 teaspoon of cinnamon
1/2 cup finely chopped pecans, chocolate chips, or craisins

Cream sugar, oil, egg and banana/applesauce. Add flour, nuts, soda, salt, nutmeg, and cinnamon, and mix well. Drop from teaspoon onto nonstick baking sheet or put in muffin tins and bake as muffins. bake at 350 for 8-10 minutes.

Chicken Fajitas

This recipe like most of the great recipies I have I got off of www.mykitchencafe.blogspot.com . I had yet to find a fajita's recipe that I loved, but after trying this one decided that the hunt is over.

Chicken Fajitas
Marinade:¼ cup fresh lime juice (about 3-4 limes) I used bottled lime juice
1/3 cup water
2 tablespoons vegetable oil
2 large cloves garlic, minced
1 teaspoon salt
3 teaspoons apple cider or red wine vinegar
2 teaspoons soy sauce
½ teaspoons chili powder
½ teaspoon cayenne pepper
½ teaspoon liquid smoke
¼ teaspoon black pepper
1/8 teaspoon onion powder

Fajitas:1 1/2 pounds chicken breasts (about 3 large chicken breasts)
1 yellow onion, cut into thin strips
1 green pepper, cut into thin strips
1 red (or orange) pepper, cut into thin strips
8 ounces fresh mushrooms, quartered
1 teaspoon soy sauce
2 tablespoons water
½ teaspoon fresh lime juice (a quick squeeze of a cut lime)
dash of salt and pepper

Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken 4-5 minutes per side (I use my indoor grill pan usually). Remove from pan and tent with foil to keep warm.

In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas and top with tomatoes, lettuce, guacamole, cheese, sour cream...the options are endless!