"Clean" Chocolate oatmeal no bake bars

We have been changing our diet pretty drastically over the last few weeks. I have already been on a health journey of sorts, slowly making changes over the last couple of years, But most of the time, we ended up having one good week followed by a HORRIBLE week full of processed food.  In an attempt to improve our health, and help my son with his focus/ADD problems in school, we have decided we need to get away from all of the processed foods, artificial colors, preservatives, etc...  So we are going cold turkey and making EVERYTHING homemade.  As luck would have it, I was just given about 100 lbs of wheat!  I have been learning a lot about washing and grinding grain, bread making and other scratch recipes.  I've had some fails, but overall it has been much more willingly accepted by my family than I ever expected.  And surprisingly, some thing taste better than before! :)
We are also avoiding all processed sugars and lowering our overall sugar intake significantly.  My kids have even been great about this...mostly.  Jayden and Kayleigh always brings me any sweets they get.  I have been proud of him understanding why we are doing this and being supportive.  Don't worry, we aren't totally ripping them off.  We are trading their candy for fun activities or money.  (A couple of my kids are struggling more with this particular change, and one child still eats candy when he can at school, but I hope they will understand as time goes by.)  Of course, we still have to have a sweet treat now and again.  This is my favorite find.  They are literally packed with good stuff, they are easy to make and taste AMAZING!   My kids LOVE them.

I altered it from a pinterest recipe, most of them just use honey, but I think it is overpowering.  I like mixing different sweeteners because one doesn't take over.

12 oz unsweetened bakers chocolate (or cocoa substitution, see below for ratios)
1 cup coconut oil
1/2 cup raw honey
1/2 cup real maple syrup
3/4 cup agave
3 cups natural peanut butter(I use half creamy, half crunchy)
1/2 cup chia seeds
1-2 cups unsweetened coconut
1 cup finely chopped nuts (I used almonds and pecans)
4 1/2-5 cups oats
(optional, ground cacao beans or nibs, I added a couple of tablespoons and I don't know if it makes a difference)

Actually everything in this recipe is optional, it is so easy to change for different taste or diet requirements.  And you can add or substitute raisins, cranberries, sunflower seeds, or anything else that sounds good to you.

Cocoa substitution: For every ounce of bakers chocolate use 3 Tablespoons of Cocoa and 1 tablespoon of coconut oil or butter.

I bought chia seeds from a health food store to put in smoothies, but my family didn't like their effect on our green smoothies ;).  They thicken liquid, so for those who don't love our blended juice so much, that made it harder to drink .  Don't let me scare you away from using them though!  I've tried them alone and they don't taste bad at all, they are just really tiny.  They could be a great thickener if the texture of them doesn't bother you, or you can sprinkle them on anything: salad, rice, veggies, hot cereal.  They work great in this recipe regardless, I can't even tell they are there. 
The reason you should find a way to use them is that they are a POWERHOUSE of nutrition.  They have omega-3s, a lot of omega 3s.  1 tbsp. has almost 5000 milligrams per ounce!  And it is more easily accessible to the body than flax without grinding them.  Omega-3's are great for your brain, inflammation reduction, and heart health, among other things.  Fiber 11 grams per ounce, Calcium, 18 percent of DV, plus protein, antioxidants...  It is being studied as a treatment for type 2 diabetes because of its effects on digestion.  The gelatinous coating that the seeds develop in liquid slows down digestion and can prevent sugar spikes, help with insulin resistance.

Just a couple more notes on ingredients.  I was worried my kids wouldn't all like the texture of almonds and pecans, so I basically chopped them to powder in my blender.  It was 11/2-2 cups to start and became one cup after blending.  I didn't measure even amounts, I just poured in a few almonds and a few pecans up to about the 2 cup level in my blender. 
Where I buy ingredients: Winco sells unsweetened coconut in their bulk bins.  It's actually ground rather than shredded, but I like it.  I used to buy unsweetened shreds at smith's but my smith's hasn't had unsweetened for a while.  I get my chia seeds from Sprout's market.  Sam's club has the best value on real maple syrup in my opinion.  Costco's is a little cheaper, but we don't like the taste as well.  Costco sells nutiva brand coconut oil which is a great brand at an awesome price.  I haven't researched the quality of the sam's club brand, but it's affordable and claims to be organic, cold pressed, unrefined as well.  This is a great article with lots of good unbiased info about how to choose quality coconut oil.  http://www.evolvingwellness.com/essay/how-to-choose-a-coconut-oil-comparing-best-and-worst-brands  I read a blog the other day that advised against buying oil at Costco, but she has a vested interest in the oil company she was advising instead, and her info was completely unfounded and incorrect.  I found this article much more useful :).

Instructions:  Mix all of your seeds, nuts, and oats in a large bowl.  Set aside.  Melt chocolate and coconut oil in the microwave at one minute intervals till just melted.  I don't like to heat it any more than necessary.  If your honey is sugary, you could heat that a little too.  Once the chocolate is smooth, add your sweeteners and peanut butter and blend well.  ( I just use a big pampered chef rubber spatula to blend)  Pour into dry ingredients and make sure you incorporate them into it well.  I put parchment into a big aluminum cookie sheet making sure that the parchment hangs out of the pan on all sides.  (this is of course optional, but it makes it much easier to remove)  Spread mixture evenly in the pan.  You can also lay parchment over the top to make it smooth.  After they are cold, the parchment peels right off.  Put in the fridge or freezer to help them solidify before serving.  Once they are set, cut them into 1/2 inch-1 inch squares and put in another container for storage.

Important note:  These get REALLY soft outside the fridge, so make sure you store them in the fridge or freezer and serve them cold.

German Chocolate cake mix cookies and a quicker version, German Chocolate Brownies

My grandma made german chocolate cookies when I was a teenager and I LOVED them.  The recipe died with her, but the cravings never did!  Several months ago I was determined to find the recipe so we could enjoy them again.  And thanks to the miracle of the internet, and particularly in this case to allrecipes, I think I have.  Try these, you will not be sorry!  I usually triple the batch so I can use even cans of evaporated milk.  Not to mention the fact that they go fast!  I have listed the recipe with these ratios.  It makes about 6-8 dozen cookies.

German Chocolate Cookies
Ingredients
Topping:
3 cup white sugar
2 cans evaporated milk
3 squares butter
3 teaspoon vanilla extract
9 egg yolks, beaten
4 1/2 cups flaked coconut
4 1/2 cups chopped pecans
Cookie:
3 (18.25 ounce) packages German chocolate cake mix
1 cup butter, melted

In my opinion it works best to make the topping in advance.  Combine sugar, milk, butter, and egg yolks in a pan on the stove and blend them well.  Cook over medium heat until thick and bubbly.  Make sure you are stirring constantly.  It doesn't have to be a fast stir, just a slow methodical movement making sure you are hitting all parts of the bottom of the pan regularly so it doesn't cook on to the pan.  It usually takes 15 to 20 minutes for this big of a batch.  After it thickens, remove from heat and add coconut and pecans.  Then get it cold in the fridge.  These cookies spread a little when cooked, even in the best of circumstances.  In my experience, they work best when cold.  So I either make sure my topping is really cold, or I put the dough in the fridge to get it cold before making the cookies.  In fact, I try to keep it in the fridge between batches.
Here goes...  Combine cake mix, either soft or melted butter, and 6 cups of your topping.  I use my cookie scoop to shape my cookies.  Then, I use a 1/4 tsp measuring spoon to make a well in the center of each cookie.  Of course if you don't mind getting messy, thumbs work great for this purpose :).  Fill well with approximately a teaspoon remaining of filling, it will stick up over the cookie.
Bake at 350 for 10-13 minutes.  Allow to cool on cookie sheet for a couple minutes to set up and then move to a cooling rack.  Make sure not to overbake.  I usually pull these out just BARELY before they look done. and they finish cooking while setting up on the pan. If you're not real familiar with cookie baking, that is when they are still puffed up, and before they start to fall.  It might take a few batches to learn what point they are about to fall.  If you pull out a little too early, just leave them on the pan a little longer and they will keep cooking.  They are SO chewy and good.  They are even chewier the next day if you store them in a sealed container.

Here's a bonus short cut german chocolate brownie recipe too!  I hope it is accurate...I made them months ago and forgot to write it down at the time.
I was in a big hurry to make something for a relief society gathering I had forgotten about.  I didn't have time to do the cookies, but I whipped up a half batch of the frosting (using one can of evaporated milk) and used two large size brownie mixes (9 by 13 size) made per directions on the box, and poured in a cookie sheet.  I think I left just a little bit of the batter in the bowl for fear that it would overflow, but not much.  I poured the warm topping over the brownie batter and baked at 350.  I was afraid they would overflow the pan, but they didn't.  They did, however take longer than I planned on to cook.  Right now I can't remember for sure how long but I think it was more than half an hour (30-40?).  By the time they were done, the topping was a little brown, but they still tasted really good.  I like the cookies best, but lots of people loved the brownies and asked for the recipe, and they are much less work.

A word for the wise, do not, I repeat, DO NOT try the frosting by itself.  If you do, you might not want to leave any to fill your cookies with!  It is delicious! :)

Marshmallow frosting

I wouldn't advise this one unless you have a kitchenaid mixer or LOTS of patience!  Or come use mine! ;)

1 cup white sugar
1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla extract

I started whipping my egg whites with the vanilla. (you want to get them to soft peaks).  While they whipped, I started the sugar, water, and cream of tartar on the stove.  You need to boil it till the sugar is dissolved and its all bubbly and clear.  When that is done, make sure your whites make a soft peak when you pull out your beater.  When they are there, continue to beat them while slowly drizzling sugar mixture into the bowl.  When its all in just beat it FOREVER till it is shiny white and forms a really stiff peak.  ( I think it is often called 7 minute frosting because you have to whip it that long.  I think I whipped mine longer)  It is a BEAUTIFUL glossy white frosting!  I used it to frost Kayleigh's chocolate ganache birthday cupcakes.  I used my easy accent decorator and it was so easy to manage and held up so beautifully.  I might turn the pics someday, no time tonight!  You can add food coloring or extracts too to change things up.  I wished I added 1/4 tsp of almond extract.

Sturdy Whip Cream frosting

I must thank my mother in law for this recipe.  Yummy!

8 oz. cream cheese
1/2 cup sugar
1 tsp vanilla
2 cups whipping cream

Whip cream cheese, sugar and vanilla till smooth.  Gradually add cream and whip to stiff peaks.  I don't know if I whipped mine quite long enough because it kind of sagged over time, but it tasted fantastic and stayed on the cupcakes so I was happy.  In fact, everyone at the party was using the extra on their fruit and whatever else they could find.  Wonderful stuff!  I used it to frost blueberry cheese cupcakes.

Blueberry Cheese Cupcakes

I made these for my sister's birthday, and I thought they worked out great!  Not to mention they tasted amazing!

1 (18.25 ounce) betty crocker cake mix white or lemon
1 pkg Cream Cheese, softened
1 egg
2 tablespoons sugar
1 (21 ounce) can Blueberry pie filling

I was making lots of cupcakes that day and wasn't sure what cake flavor would taste best so I did half of them lemon cake and half rainbow chip. I liked both, but I think they were best with the rainbow chip (or white).  Others who were there can also weigh in if you like!  Heat oven to 350 degrees. Prepare cake batter as directed on package and put in the fridge while you prepare the filling. 

 Mix cream cheese, egg, and sugar until well blended. Remove 3/4 cup of the pie filling and set aside for topping the cupcakes. I used my cookie scoop (1 oz size) to fill the cupcake cups uniformly.  Then I washed out the scoop and filled it about 1/2 full of cheese and put on the center of each cupcake.  Then approximately the same amount of blueberries.  Finally I topped it off with one more scoop(slightly less full) just to cover the filling.  It almost filled the cupcake cups and I was afraid they would all overflow, but it worked out just fine.
Bake 20 to 25 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes; remove from pan to wire racks. Cool completely. 

Frost with sturdy whip cream frosting (I used my pampered chef easy accent decorator), and top with reserved pie filling.

I made two frostings and I liked the sturdy whip cream frosting best for these cupcakes, but the marshmallow frosting was good too so I am going to post both of them.

Great Gingerbread Men, Even Better Chewy Ginger cookies!!

I hunted down this recipe because Jayden really wanted to make gingerbread men.  Of course when the cutters were brought out, they wanted gingerbread elephants, dinosaurs, monkeys, airplanes, and trains more, but a good time was had by all.  We intended to share at least some of them...  But even though they were crunchy and not our usual cookie choice...we just kept seeking out that spicy orangey flavor and before we knew it they were gone!
They were so good crunchy I wondered how good they would taste if I left them thicker...  And I felt a little guilty eating the best ones leaving Jay to eat the more crunchy small ones when he got home from work.  (I didn't realize he would crave them like I did!) So I got up a little early the next morning.  With some of the leftover dough I used my cookie scoop and made a dozen ginger cookies to send with him to work.  I cooked them until JUST before they looked done and then left them on the pan for a few minutes... WOW.  We DEFINITELY didn't share that dozen.  In fact, after eating two right out ot the oven, I put the rest in Jay's lunch box to get them away from me!  Then I stole one more in the 5 minutes before he left!  I never thought I would replace my favorite soft ginger cookie recipe...until now!

So here goes!

1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 1/2 tablespoons orange zest
2 tablespoons molasses
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt

Just typical cookie directions... Cream butter and sugar then add other wet ingredients and mix well.  Then mix in the dry ingredients.  Refridgerate for at least several hours or overnight if you are making gingerbread men.  You don't have to refridgerate them to make the ginger cookies, but they do stay a little taller if you do.  If you are going to roll the dough one tip that worked great for me is to roll it between two pieces of waxed paper.  I've never done that before and it worked so well!  Great gingerbread men!  Then bake at 375 for 10-12 minutes.  (ours were only crunchy because we put huge cookies on the same pan with tiny ones, so many of them were really crunchy by the time the big ones were done.)  Remember if you do ginger cookies to pull them out when they are still puffy and look just moist in the middle.  (About 9-10 minutes.  Right when the first ones fall or even JUST before.)  The ones that ended up best were the ones that I was afraid were underdone so I left them on the pan to continue cooking.  They stayed really chewy and good!

White Hot Chocolate

I made this for a shower several years ago.  Yummy!
(From better homes and gardens biggest book of slow cooker recipes)

6 inches stick cinnamon broken
8 cardamom pods
1 vanilla bean split or 2 tsp. Vanilla
3 cups half and half or light cream
3 cups milk
1 1/2 cups white baking pieces

Place the cinnamon, cardamom, and vanilla bean, if using, on a square of 100% cotton cheesecloth. Bring up corners of cheesecloth and tie with a clean kitchen string.

In a 3 1/2-4 qt slow cooker stir together the cream, milk, and baking pieces. Add spice bag. Cover and cook on low heat setting for 4-5 hours or on high heat setting for 2-21/2 hours stirring halfway through cooking time. Remove and discard spice bag. Stir in vanilla if using.

Cream Puffs

1 cup water
1 square margarine
¼ teaspoon salt
4 eggs
1 cup sifted flour

Bring water and margarine to boil. Stir flour into mixture real fast until it forms a ball. Remove from heat. Add eggs, one at a time, quickly beating after each egg. Drop by spoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 50 minutes or until golden brown.

I actually use my easy accent decorator with a star tip to make them somwhat uniform in shape/size.

Then I just fill them with the filling tip on the same decorator.  I usually just use instant pudding to fill them.  I know, I'm a slacker.  If I can ever get my mother in law's homemade custard recipe, I will include that...that would be much better!

Grandma Christiansen’s Fudge

4 cups sugar
½ cup margarine
1 can evaporated milk
2 8 oz Hershey chocolate bars

1 large jar marshmallow cream

12 oz chocolate chips


Boil sugar, margarine, and evaporated milk together for 7-8 minutes. Add remaining ingredients. Pour into 9x13 pan and cool in fridge. Optional: add chopped walnuts.

Chloanelle’s Chocolate Cake

1 cup boiling water
 ½ cup cocoa
2 teaspoons baking soda
2 cups sugar
3 cups flour

6 heaping tablespoons dry buttermilk
1 cup oil ½ teaspoon salt
1 cup water
2 eggs

2 teaspoons vanilla





Combine hot water, cocoa, and soda. Cream sugar and oil. Add eggs, vanilla, and cocoa mixture. Combine flour, buttermilk, and salt. Add alternately with 1 cup water. Bake at 375 degrees for 25 minutes or until cake springs back.

Christmas Wreath Cookies

These are a simple, rice krispy treat like cookie, but they were one of my favorites to both make and eat all through childhood.

1/2 cup margarine
30 large marshmallows
3 1/2 cups corn flakes
green food coloring
red hots

Just melt together margarine and marshmallows, stir in food coloring and then pour over corn flakes and stir together.  Then just spoon messy spoonfuls onto wax paper and place your red hots to make your "wreaths".  More recently, I have formed the whole batch into one or two larger wreaths instead of a bunch of little ones.

Note: it takes a LOT of food coloring to make these REALLY green...I often settle for a more pastel green, but when we were kids, I remember them always being really bright.

Mother goose popcorn

1 Tbsp corn syrup
2 cups sugar
1 cup milk
2 Tbsp butter
1/4 tsp salt
1 tsp vanilla
1/4 tsp red food coloring

Mix sugar, milk, butter, salt, and syrup.  Cook to 230 degrees or just under soft ball stage.  Remove from heat and add vanilla and color.  Pour over 6 qts of popcorn while stirring.  Pour out on table to dry.

Special K Bars

This is another one of Grandma Jensen's recipes.  She made these for many family gatherings.

12 cups (1 12 oz box) of Special K
2 cups sugar
2 cups corn syrup (16 oz bottle)
2 cups (18 oz jar) peanut butter
2 cups peanuts
1 cup coconut
12 oz chocolate chips
10 oz butterscotch chip

Mix special K, peanuts, and coconut in a large bowl.  Heat sugar and Karo slowly to boiling, then add peanut butter  and stir till melted.  Add to special K and mix till blended.  Press into greased cookie sheet.  Melt chips and spread over the top of the bars.  Let cool and set.

Gingerbread

This is a very moist, flavorful cake.  Had it at a River Mountain ward relief society party and I was hooked.

1/2 cup sugar
1/2 cup butter
1 egg, well beaten
1 cup molasses
1/2 tsp salt
2 1/2 cups sifted flour
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp powdered cloves
1 cup very hot water
Bananas
Whipped cream

Cream sugar and butter well.  Add eggs and molasses.  Beat well.  Sift dry ingredients together and add to creamed mixture.  Add hot water and beat until smooth(batter will be very thin).  Pour into a well greased 9 by 13 baking pan.  Bake at 350 for about 40 minutes or till cake tests done.  (toothpick...you know the drill)  Serve warm or cold with sliced bananas and whipping cream.

Rhubarb Pudding

This is a traditional Jensen family recipe.  I think it is the most amazing stuff ever created.  But, of those who come into the family, there are those who disagree with me wholeheartedly...  Maybe its an acquired taste.  Grandpa seemed to ALWAYS have cream in the house.  I even saw him buy it in the gallon...  I LOVED it.  We use cream on many things at least on special occasions...It makes everything better, even cold cereal!(yes, that IS why I am fat!)  I had the fortunate opportunity to live with them for a year between college and my mission.  I got this recipe directly from my sweet grandma Deon during that time.  I wrote what she told me while I watched her and grandpa make it.  This recipe brings back such sweet memories for me, of the times I got to just sit and talk to her.  Those times became even more precious to me because she didn't live long enough to welcome me back home.

You can see it is not a precisely measured recipe. This is exactly what she told me to do...

Wash rhubarb stems and cut into small pieces.  Measure water to cover rhubarb.  If I remember correctly, she used about a 4 or 5 qt pot.  (Don't fill it all the way with rhubarb.  I think they did it about 2/3 full.  Even after it was all cooked, there was a couple inches of room on top)  Add stick cinnamon and a slice each of lemon and orange.  Bring to a boil and turn off heat.  For each quart of liquid add 1to 11/2 cup sugar (you can also add more at the end if it isn't sweet enough), and for each 6 cups of liquid add 1 cup tapioca (I think instant...)  Let sit for 5 minutes and bring to a boil stirring constantly (it sticks and burns if you don't).  Remove from heat and put a lid on the pan.  Serve warm or cold(I like it cold) with heavy cream poured over it.(I am embarrassed to admit, I am pretty generous with the cream too :)  Yes, not diet friendly, but DEEEELICIOUS!  I guess its a good thing I don't ever make it!
Just a note:  so much of this recipe is to taste.  If you like cinnamon, add more cinnamon stick, if you like lemon...same....Some people like it more tangy (It will by tangy, believe me) some more sweet.  If you want it thicker, add more tapioca, etc...

By the way, anyone trying to get rid of rhubarb can send it my way!  I never know where to get it :).

Caramelly Cinnamon Rolls

I learned this recipe in a high school cooking class.  They have been a hit every time I've made them ever since.  Definitely NOT diet friendly.

1 loaf frozen bread dough
1 square butter
1/4 cup granulated sugar
1 tsp cinnamon
1 cup brown sugar
1/2 cup whipping cream

Defrost dough.  Roll out 1/4 inch thick into a 9 by 15 inch rectangle.  Melt butter.  Pour half into a 9 by 13 pan and half onto the dough and spread out evenly.  Mix both sugars and cinnamon.  Pour half onto the pan and half onto the dough spread out evenly.  Drizzle whipping cream over the mixture in the pan.  Roll the dough lenghtwise and slice in 1 inch thick slices (I use dental floss :).  Place rolls into the pan.  Cover and refridgerate overnight.  Take out 20-30 minutes before baking.  Bake at 375 for 20 minutes.  Invert the pan when you remove them from the oven so that the sauce covers the rolls.  Serve warm. 
(I don't usually invert the pan, because I don't have a large tray to invert it onto.  We just dish it out of the pan and scoop some caramel onto the top.)

Disappearing Bars

These have been a family favorite since I was a little kid.  They are basically a brown sugar brownie.   They are very simple, but SO chewy and delicious!

2 cups brown sugar
1/2 cup butter
2 eggs
1 tsp vanilla
1/8 tsp salt
2 cups flour
2 tsp baking powder
1 cup nuts (optional, I never use them...)

The directions say melt together sugar and butter and then cool them.  I don't know if this is important and why, I would love to know... 
I usually skip the melting together and just melt the butter before mixing or even just cream the butter and sugar without melting.  I don't notice much difference except possibly that the batter is a little thicker and harder to spread out.  Beat in eggs and vanilla and then add the rest of the ingredients.  Spread as evenly as you can into a 9 by 13 pan and bake at 375 for 20 minutes.

"neiman marcus" cookies

This is one of those cookie recipes passed around claiming it is a real recipe from neiman marcus that someone paid 250 bucks for.  The story may not be true, but I really love these cookies!

2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cups flour
5 cups blended oatmeal*
1 tsp salt
2 tsp baking powder
2 tsp baking soda
4 oz chocolate chips
1 8oz. Hershey bar, grated
3 cups chopped nuts

*Blended oatmeal: Measure first and then blend in a blender to fine powder.  Cream butter and both sugars.  Add eggs and vanilla.  Mix together with flour, oatmeal, salt, baking powder, and baking soda.  Add chips, grated chocolate, and nuts.  Roll into balls and place 2 inches apart on a cookie sheet.  Bake for 6 minutes at 375 degrees. (I cooked them longer, but I always have to bake cookies a little longer than directed, so I just included what the recipe said.)  112 servings

White Family Homemade Sorbet

1 can pineapple
1 can evaporated milk
1 bottle maraschino cherries
1 pint cream
1 pint half and half
4 cups sugar
4 lemons, juiced.
regular milk

This recipe is for a 6 qt ice cream maker...you might have to make adjustments if using a smaller one.  Add all ingredients except for milk.  Then fill the can to 2/3 full with the milk.  Makes 6 quarts. Will also need 1 bag of rock salt and 2 bags of ice for ice cream freezer.

Banana-Chip Bars

To be honest, I haven't actually MADE this one.  A co worker made it and I asked for the recipe because I liked them so much.  That was YEARS ago.... One of oh so many I still have to get around to making :).  But I have at least tried them!
½ cup margarine
2/3 cup brown sugar
2/3 cup sugar
1 egg
1 cup flour
1 cup whole wheat flour
1½ teaspoon baking powder
½ teaspoon salt
1 cup mashed banana 1 cup semi sweet chocolate chips

Soften margarine. Beat in brown sugar and sugar. Stir in egg and mashed banana. Sift flour, salt, and baking powder together and stir in. Stir in chips. Bake in 10x15 pan at 350 degrees for 20-25 minutes.