Modern Southern Cook

As a general grocery item in our house, bananas are always on hand. Usually we can eat them all before they ripen too much, but last week, we were left with three bananas that needed to be made into something before they went too far. I did not want to make banana bread, so I decided to figure out something new for these sweet, but very ripe, bananas. This recipe was developed to satisfy my craving for a cookie but with nutrition in mind. Are these "healthy" cookies? No, not really, but they are healthier than some of their relatives. Another great thing is that they stay moist and soft, making them almost like a tiny cake! Why call them Monkey Treats??? The bananas, of course!
 1/2 Cup Butter, Softened 1/2 Cup Vegetable Shortening 1/2 Cup Brown Sugar 1/2 Cup Peanut Butter 3 Ripe Bananas, Peeled 2 Eggs 1 teaspoon Vanilla 1 Cup Semi-Sweet Chocolate Chips FOR THE DRY INGREDIENTS 2 Cups All Purpose Flour 2 Cups Oats 1 teaspoon Baking Soda 1 teaspoon Cinnamon 1/2 teaspoon Salt Y…

The abundance of zucchini and summer squash in our garden is still overwhelming. This is the longest we have ever had plants to continue to produce; we are blessed this year. However, this also means that I have to find new ways to use the vegetables in order to avoid burnout. While I love our traditional methods, this recipe allowed me to focus on the natural flavors of the squash in a healthier method. Unlike squash casserole, there is no cream or large amounts of cheese in this recipe.....although I do enjoy squash casserole! I also threw in some jalapenos for a little spice, and, in full disclosure, I needed to use up some of the dozens of jalapenos coming from our garden. Try this recipe. You will be pleasantly surprised!
1.5 Pounds Yellow Squash, Thinly Sliced 1.5 Pounds Zucchini, Thinly Sliced 1/4 Cup Canola Oil 1 Clove Garlic, Minced 2 Jalapenos, Minced 1/2 Cup Panko Breadcrumbs 1/2 Cup Grated Parmesan Cheese 1/2 teaspoon Salt 1/2 teaspoon Black Pepper 1. Toss the squash, zuc…