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3 Ripe Bananas 1/4 cup Peanut Butter 1/4 cup Cocoa Powder 1/3 cup unsweetened apple sauce 1 tsp Vanilla Directions: Preheat oven to 350. Mash Bananas then add the rest of the ingredients, stir and let sit for 20 min. Then drop by teaspoonful onto cookie sheet. Bake 10-12 min. Makes 30 cookies.

1 3/4 cups all purpose flour 1/2 tsp soda 1/2 tsp salt 1/4 tsp baking powder 1/2 cup firmly packed brown sugar 1/2 cup shortening 1/2 cup crunchy peanut butter 1/3 cup maple syrup 1 egg Preheat oven to 350 degrees F. In a large bowl combine all ingredients, blend well with mixer. Shape into balls using a rounded teaspoon. Place on ungreased cookie sheets, flatten with a fork, criss-cross fashion. Bake 12 to 15 minutes. Cool. Bakes approximately 50 cookies.

1 cup milk Garlic powder 1/2 cup dry breadcrumbs (or crushed croutons) 1/2 cup grated Parmesan cheese 1 tin cream of chicken or mushroom soup Paprika Chicken breasts (or thighs) skinned Combine bread crumbs, grated cheese, garlic powder and pepper. Roll chicken in mixture. Bake at 400 degrees F for 20 minutes. Turn chicken. Bake other side for 20 minutes. Blend milk and soup. Pour over chicken. Sprinkle with paprika. Bake another 20 minutes.

1 cup butter or margarine, softened 1 cup packed light brown sugar 1 tsp vanilla extract 1 egg yolk 2 cups all purpose flour 1 1/4 cups Chipts Skor Toffee Bits, divided 2 cups Chipits Semi-Sweet Chocolate Chips Heat oven to 350 degrees F. Line a 15--1/2 X 10-1/2 inch rimmed baking sheet with parchment paper; set aside. In a large bowl, beat butter with brown sugar until fluffy. Beat in egg yolk and vanilla until creamy. Stir in flour and 1 cup of the toffee bits until well combined. Press dough evenly into prepared baking sheet. Bake for 18 to 20 minutes or until light brown, transfer pan to cooling rack. Immediately sprinkle chocolate chips over the hot cookie base. Let stand for 5 minutes or until chocolate is softened. Spread chocolate evenly over the base; sprinkle remaining toffee bits evenly over chocolate. Cool until chocolate is set about 2 or 3 hours. Cut into triangles.

Mix the following to resemble crumbs. Spread into an 8" square pan. 1 cup brown sugar 1 1/2 cups flour 2 egg yolks 1/2 cup butter 1 tsp baking powder Topping 2 egg whites (beaten stiff) 1 cup walnuts 1 cup brown sugar 1 cup coconut Mix all together and pour over the cake mix. Bake for 30 minutes at 350 degrees F.

1/3 cup butter 1 egg unbeaten 1 tsp baking powder 1/2 tsp vanilla 1 cup brown sugar 3/4 cup cake flour 1/4 tsp salt 1/2 cup chopped nuts Melt butter, add other ingredients and spread in buttered pan, 8x8. Bake 25 minutes in moderate oven at 350 degrees F. When cool, frost with orange icing or serve plain.

2 Tbsp margarine ½ cup chopped onion 3 cups chopped cauliflower 2 cups chicken broth ½ cup flour 3 cups milk 1 cup shredded cheddar cheese Melt margarine in large saucepan. Add onions and sauté until clear. Add chicken broth and cauliflower. Bring to a boil. Reduce heat and simmer for 15 to 20 minutes. Mix flour and 1 cup of milk. Add to cauliflower mixture with the remaining 2 cups milk. Cook on medium heat until it boils and thickens. Add shredded cheese 5 minutes before serving.

4 broken up Mars bars 1/2 cup margarine 3 cups Rice Krispies 1 1/2 cups milk chocolate chips 1 Tbsp margarine In the microwave, melt Mars bars and 1/2 cup margarine. Mix well to blend. Add Rice Krispies. Press into 9X9 inch pan. Melt milk chocolate chips (use whole package) and 1 tablespoon margarine. Spread on top of Rice Krispies base. Let cool.

Ingredients: • 2 pounds veal cutlets • 1/4 cup flour • 1/2 teaspoon seasoning salt • 1/2 cup butter • 2 tablespoons olive oil • 3/4 pound fresh mushrooms, quartered • 1/4 cup Marsala wine Directions: 1. Pound veal thinly with a mallet. 2. In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack. 3. In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes. 4. Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately. Servings: 6

796 ml can of stewed tomatoes 2 cups chopped cauliflower (with juice) 1/2 cup dry pot barley 2 cloves garlic, crushed 4 cups vegetable broth 2 cups chopped celery 1 green and 1 red pepper, chopped 4 cups water 2 cups chopped onions 1 tbsp. dried oregano 2 cups chopped carrots 1tbsp. dried basil 900 grams ground beef 1 tsp. dried thyme 2 tbsps. dried parsley salt and pepper to taste Directions: Combine all ingredients except beef. Bring to a boil in a stockpot and simmer. Cook ground beef in a frying pan, drain fat and add meat to soup. Simmer soup with all ingredients for 2 hours. Serves 10 generously.

1 rack of pork ribs 3/4 cup maple syrup 2 tbsp. brown sugar 2 tbsp. ketchup 1 tbsp. vinegar 1 tbsp. hot sauce (or tobasco sauce) 1/2 tsp. salt 1 tsp. dry mustard Boil ribs for 45 minutes. Drain and let cool. Mix the remaining ingredients and pour over the ribs. Bake at 350F for 1 hour covered and 15 minutes uncovered.

What You Need 1 tub (8 oz.) PHILADELPHIA low -fat Cream Cheese 3 tbsp. sugar 8 slices cinnamon-swirl bread 4 eggs ½ cup milk 2 cups sliced fresh strawberries 1 cup blueberries Make It MIX low-fat cream cheese and sugar until well blended; spread onto bread. Place 4 bread slices, cream cheese-sides up, in an 8-inch square baking dish sprayed with cooking spray. Cover with remaining bread slices, cream cheese-sides down. WHISK eggs and milk until well blended; pour over bread. Cover and refrigerate overnight. HEAT oven to 350ºF. Bake, uncovered, 30 to 35 min. or until center is set and top is lightly browned. Serve topped with fruit.