Elephant Watering Can and AL State Flag Cookies

One of R3’s chores is to water the plants. She was carrying a cup of water back and forth to fill it about 3 trips and was asking for a watering can. :) I found the cutest idea in the Family Fun magazine and decided to make it for her.

Here we are gluing on the eyes and ears.

And here she’s showing it off:

Sister had to jump in on the pic:

And here she is using it!

Big brother likes it too:

Later on, after Seester and her crew arrived, we made AL State Flag Cookies.

Wanna make some?

Graham Crackers
Cream cheese (or icing)
Twizzlers (or red piping icing)

Put icing/cheese on cracker, arrange twizzler/red icing in an X – viola!

Breakfast “Cookies”

Gluten-free, sugar-free (breakfast “cookies”)

1 cup almond butter
1 cup chopped nuts (I use almonds & Brazil nuts)
2 cups unsweetened dried coconut
1 can coconut milk
3 eggs
1 mashed banana

Squish all this stuff together into one gooey mass and bake in muffin tins…bout 20 minutes or so. I love ‘em slathered with raw butter and my kids devour them like candy.

This last time, I was feeling decadent, so I put a bunch of Ghiradelli chocolate chips in them….oh man (Definitely NOT sugar-free)

Banana Oatmeal Cookies

These are a favorite of ours – I usually make them for breakfast. :) They’re super easy and adaptable. You can use any nut (or none at all) and they’re fine without the raisins, too!

Banana Oatmeal Cookies

By Cathe Olson Author of Simply Natural Baby Food available at www.simplynaturalbooks.com
Moderator of Mothering’s Good Eating! Discussion Forum

These moist cookies contain no sweeteners, butter, eggs, or wheat.
2 cups rolled oats
2/3cup almonds
1 teaspoon baking powder
1/4 teaspoon sea salt
1/2teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups mashed banana (about 3 bananas)
1/4 cup oil
1 teaspoon pure vanilla extract
3/4cup raisins (or chocolate chips)

Preheat oven to 350 degrees. Lightly oil a cookie sheet. Grind oats and almonds to a coarse powder in food processor or blender. Pour them into a large mixing bowl. Stir in baking powder, salt, cinnamon, and nutmeg. In separate bowl or in food processor, beat together bananas, oil, and vanilla until smooth and creamy. Add banana mixture and raisins to oat mixture. Mix well. Drop cookie dough by tablespoons onto prepared baking sheet. Bake for 13 to 16 minutes, or until bottoms are golden brown.