Swig Sugar Cookie Bars

1/2 cup softened butter
1/4 cup + 2 Tbsp Canola oil
1/2 cup + 2 Tbsp granulated sugar
1/4 cup + 2 Tbsp powdered sugar
1 egg
1 Tbsp water
1 tsp vanilla
2 3/4 cup flour
1/2 tsp salt
1/2 tsp baking powder
pinch of baking soda (about 1/16 of a tsp)
a little extra sugar for sprinkling on top before baking (1-2 Tbsp)

1.  Preheat oven to 350 F.
2.  Grease 9x13 pan
3.  cream butter, oil and sugars until combined.
4.  Add egg, water and vanilla
5.  Add flour, salt, baking powder and baking soda.  Mix for about 1 minute. 
6.   Spread/press cookie mixture into pan
7.  Sprinkle 1-2 Tbsp of sugar over dough
8.  Bake for 14-16 minutes.  Do not overbake.

FROSTING:
1/4 c. softened butter
1/4 + 2 Tbsp sour cream
3-4 cups powdered sugar
1/2 tsp salt
1/8 cup milk
red food coloring

1.  cream together butter, sour cream and salt
2.  slowly add powdered sugar
3.  When it gets so thick its not frosting-like, add a splash of milk.
4.  Alternate this process until frosting is a desired consistency.
5.  Add 1 drop of red food coloring and whip on high for 1 minute.

*I like to keep cookie bars in the fridge after they are frosted.

Chocolate Banana Oatmeal Blender Muffins

2 large ripe bananas
2 eggs
1 cup peanut butter
3/4 cup old-fashioned oats
1/2 cup honey
1/2 cup cocoa powder
2 tsp vanilla
1/2 tsp baking powder
1/2 tsp salt
chocolate chips for sprinkling on top

Directions:
1.  Preheat oven to 350 F.
2.  Spray a muffin tin with non-stick spray, or use liners
3.  Dump all ingredients in blender.  Blend until smooth.
4.  Fill muffin cups 3/4 of the way full.
5.  Sprinkle with chocolate chips.
6.  Bake 13-15 minutes.  Cool.