1 1/2 cup mashed banana
1 tsp. cinnamon
3 cups oats
1 baked sweet potato
1/2 cup chopped almonds or walnuts
1/4 cup unsweetened applesauce

Combine all ingredients and stir thoroughly.
Drop small spoonfuls onto a greased baking sheet.
Press until very flat with back of spoon.
Bake at 350 degrees for 15 minutes.
Cool on wire wrack.

This recipe makes a lot of cookies which can be sealed in freezer bags and frozen for future use.

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1 1/4 cup honey
2 cups crushed cheerios
2 cups of assorted seeds
1/2 cup instant oats
1/2 cup pellets
1/2 cup shredded wheat

Mix all ingredients together.
Add honey until mixture is moist.
If mixture is too moist add more oats, pellets or shredded wheat.
Spread on cookie sheet.
Bake 45 minutes at 200 degrees.
Let cool and cut into squares.
Squares can be stored in an airtight container.

1 package Harrison’s Birdie Bread
1 package Just Tomatoes Mango
2/3 package Just Tomatoes Strawberries
1 package Goldenfeast Coconut Cubes
1 large size egg
1/2 cup extra water
1 tablespoon olive oil

Follow directions on the Harrison’s Birdie Bread package for preparing your birdie bread with water, egg and oil.

Pour in the extra 1/2 cup of water to the mixture, the fruit will absorb the extra moisture.
Stir in the Just Tomatoes Mango,  Goldenfeast Coconut Cubes and Just Tomatoes Strawberries.
Mix well coating all fruit with the bread mixture.
Pour mixture into mini muffin or cupcake pan and bake at 350 degrees for approximately 25 minutes, or until toothpick comes out clean.
Oven temperatures can vary so be sure muffins are done.
Sprinkle remaining strawberry slices and pieces onto the top of the baked muffins.
Thoroughly cool muffins before serving to your bird.
Cooked muffins can be placed into freezer bags and removed daily for a fun treat each day.