Hi everyone, I am in Columbus, Ohio dogsitting and housesitting for my son and new daughter in law. They are in Belize on their honeymoon. Fortunately, my box arrived on Wednesday before I left and I was able to pop all the plants in the ground before I left. My hubby is making sure they get watered although severe storms have been hitting there and here for the last two days. Carol included a list of the items she put in here fantastic box and I thought I threw it in my purse on the way outside the door. I now can't find it. I will wait to post everything til I can make sure I don't forget something. Thank you Carol for the great box and I am sorry I have not informed you it had arrived. The kids left here in such a hurry, I have been busy cleaning and of course, shopping. We don't have much access to many shopping places in Bowling Green where I live. Can't pass up a good sale. :) I will be stopping at a greenhouse on my way home tomorrow. I noticed coming here that plants are 1/2 off. I am sure the two teenagers in the car won't be happy but they know they have no choice. Will post the list of goodies when I get home.

I do so love these cookalongs! I wasn't able to participate this time, due to being sick as a dog during most of it. I had the flu and now a bunch of fluid has taken up residence in my lungs and refuses to leave. Anyway, here's my two peanut butter contributions, neither of which I was able to make this time, but both of which I have tried and are good, and relatively healthy. Peanut sauce for pasta (from the Smuckers Peanut Butter jar lid) 1 cup natural peanut butter (not the hydrogenated kind with added sugar) 1/2 cup warm water 1/2 cup ketchup 1 TBLSP soy sauce (I use low salt) 1 tsp. garlic powder (or 2 cloves garlic, minced) 1 1/2 tsp. rice wine vinegar (or cider vinegar, but rice is great!) Can add some ginger, hot pepper and lime juice if you want it with more kick. Combine to for a smooth sauce. Pour over pasta and sauteed vegetables. Saute an onion and a green or red pepper at the very least for this pasta. You could add broccoli and many other veggies if you are a veggie lover like me. Can also add pork, chicken or tofu. Serve over pasta--lo mein noodles, or any other shape of pasta you like, or rice pasta or buckwheat pasta. Garnish with chopped roasted peanuts and cilantro or parsley if you like it. Frozen Banana Treats (these are GREAT to make with kids, and are at least a little bit on the healthy side with milk and peanut butter providing protein) 1 large banana 3/4 cup chunky peanut butter 1 1/2 cups milk 1 TBLSP sugar 5 oz. chocolate chips Blend banana, peanut butter, milk and sugar in blender. Put chocolate chips in the bottom of 6 oz. wax cups, pour banana mixture into cups and freeze. Add popsicle sticks after about 1 hour so they will stand upright. Yummy!

I was noticing a progression of peanut butter cookies in my "favorites" collection just the other day. Funny how things change over the years... -Grainlady From my MIL - early 70's... Peanut Butter Cookies Cream: 1/2 c. peanut butter, 1/4 c. shortening Add: 1/2 c. brown sugar, 1/2 c. white sugar gradually. Stir until light and fluffy. Add: 1 well beaten egg, 1 c. flour, 1 t. soda and mix well. Roll into balls and press down with tines of a fork. Bake at 350-degrees F. for 10-15 minutes. 1980's \- growing kids at home... added oatmeal and whole wheat flour Peanut Butter Oatmeal Cookies 3/4 c. firmly packed brown sugar 3/4 c. white sugar 1 c. shortening (coconut oil or butter) 1 c. peanut butter 2 eggs 1 c. all\-purpose flour 1 c. whole wheat flour 1 c. rolled oats 2 t. soda 1/2 t. salt Heat oven to 350\-degrees F. In large bowl, combine first 5 ingredients; blend well. Stir in remaining ingredients. Drop by teaspoonfuls, 2 inches apart onto ungreased cookie sheet. Press each with a potato masher. Bake for 8\-12 minutes or until golden brown. Immediately remove from cookie sheet. 60\-70 cookies. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Low\-Glycemic, Gluten\-Free Peanut Butter Cookies (I adapted it from a flourless recipe.) 1 c. peanut butter 1/3 c. palm sugar 1 egg 1 T. agave nectar 1/4 c. almond flour 2 T. hi\-maize resistant starch 1 t. soda Mix well with a hand\-held electric egg beater. Form into small balls. Press with fork. Bake in a preheated 350\-degree oven 8\-12 minutes. In the Sharp Microwave Oven \- Low\-Mix Bake, 325\-degrees 5\-1/2 minutes.

I'd be lime green, but only because they don't seem to come in hot pink! Regular, none of those goofy flavors or nuts for me!