Make this recipe into traditional cookies or spread into a glass baking dish for a quicker and easier treat.

1/2 cup butter
1/2 cup peanut butter (creamy or chunky)
1/2 cup sugar
1/3 cup packed brown sugar
1 egg
1/2 tsp vanilla
1 cup flour
1/2 cup quick cooking oats
1 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips

Cream butter, peanut butter, and sugars together. Beat in the egg and vanilla. Combine flour, oats, baking soda, and salt. Add to creamed mixture and mix well. Stir in the chocolate chips. Bake at 350 degrees for 10-12 minutes for teaspoon sized cookies or about 30 minutes for bars.

I came across this recipe in the "Whole Earth Cookbook" quite a few years ago and have made it a few times. This year when making it I used chocolate in the recipe instead of the carob powder they called for and we really enjoyed it a lot. The chocolate helps to make the consistency a little nicer and firms it up more than the original recipe. If you don't like the seeds you could used any type of nuts instead.

1 cup honey
1 cup natural peanut butter
1 package 60% cocoa chips
1 cup sesame seeds
1 cup sunflower seeds
1/2 cup shredded, unsweetened coconut (optional)
1/2 cup chopped dates or other dried fruit

Melt the honey, peanut butter, and chocolate chips together in a saucepan until chocolate is melted, stirring to combine. Quickly add the seeds, coconut, and fruit, stirring to mix completely. Pour into a rectangle baking dish and refrigerate to harden. Cut into squares and enjoy. Refrigerate for better keeping.

Here's a healthy snack that will cure your craving for a crunchy snack, boost your immunity, and is super easy to make. It's also very inexpensive if you own an air popcorn popper and buy the popcorn in bulk.

1/4 cup popcorn kernels, popped (you could use plain microwave popcorn or local corn grown and dried for popping)

4-6 cloves garlic, pressed
1/4 cup olive oil
Salt
1/2 grated hard cheese such as Asiago, Parmesan, Romano

In a small bowl combine olive oil and garlic. Heat for approximately 30 seconds in the microwave or until oil is bubbling. Spoon hot olive oil over popcorn, stirring. Salt to taste, add cheese and stir. That's it! Enjoy.