Baked Oatmeal with Apples - Kari

1 cup whole rolled oats 1 tsp. cinnamon a pinch of nutmeg 1/4 tsp. salt 3 tbsp. maple syrup 1 tbsp. grated orange zest 2 medium Granny Smith apples, peeled and diced 1/4 cup finely chopped walnuts (optional) 1-1/4 cups milk Preheat the oven to 350 degrees F. Grease a 9-inch pie plate (you can use any baking dish you like) with butter. Combine all the ingredients in a large bowl and mix well. Pour into the pie plate and place on a baking sheet in case of spills. Bake for 25 to 30 minutes or until the liquid is absorbed (but don't cook it for too long or it will dry out too much). You can also add dried cranberries or raisins if you wish.

Banana Bread - from Emily

Ingredients:
1/2 cup oil
1/2 cup milk
2 eggs
1 cup sugar
1 tsp vanilla
2 cups flour
1 tsp baking soda
1tsp baking powder
1/2 tsp salt
3 ripe bananas
1 cup nuts

Cream the following in a mixer on low-medium speed:
1/2 cup oil
1/2 cup milk
2 eggs
1 cup sugar
1 tsp vanilla

Mix the following dry ingredients in a separate bowl:
2 cups flour
1 tsp baking soda
1tsp baking powder
1/2 tsp salt

Add dry ingredients and 3 mashed bananas. Fold in Nuts. Pour into 2 Greased loaf pans.
Bake at 350 - 40 to 50 minutes

Great way to use up old bananas!

Pampered Chef Chocolate Chip Pizza-- from Jenn

Chocolate Chip Sensation
1 package refrigerated chocolate chip cookie dough (16-18 oz.)
1 package cream cheese, softened (8 oz.)
1/3 cup sugar
1 package instant chocolate pudding (3.4 oz)
2 cups half and half
1/4 cup walnuts, chopped finely

Roll or press cold cookie dough into a circle on Large Round Stone to within one inch of edge of stone (lightly flour hands and/or roller). Bake at 350 degrees for 14-16 minutes or until edge is set. Do not overbake.

Cool for 15 mintues, then carefully loosen cooke from stone using long serrated bread knife. Cool completely.

Mix softened cream cheese and sugar. Spread on top of cookie.

Whisk pudding and half and half until smooth. Allow to sit for 5 minutes to thicken. Spread on top of cream cheese mixture.

Top with chopped walnuts. Chill until serving time.

Pampered Chef Chicken Club Ring-- from Jenn

2 tubes crescent rolls
2-3 cups cooked, chopped chicken breast, or canned white chicken
4 oz. shredded Swiss Cheese
1 1/2 Tbls real bacon bits (more or less to taste)
1/3 cup mayonnaise
1 tsp. Dijon mustard
1 clove garlic, pressed
1 Tbls dried parsley flakes
2 Roma tomatoes

Mix mayonnaise, mustard, garlic and parsley. Set aside.

Combine chicken, Swiss cheese and bacon bits. Add mayonnaise mixture and mix well.

Lay crescent rolls out individually on Large Round Stone with large ends toward the center, overlapping, and the points hanging about 2 inches over the edge of the Stone. Press down on overlapping wide ends to flatten slighely. Scoop chicken mixture evenly over wide ends.

Slice tomatoes and place on top of chicken mixture.

Bring pointed edges over mixture and tuck under wide ends.

Bake at 375 degrees for 25 minutes.

3 Bean Salad

This is a great side to go with any dinner, it's perfect for summer but I love it year round, it's high in protein, low in fat and very delicious (if you like beans) : ) Mangia!! Step 1: Sauce (in a small sauce pan mix & bring to a boil until sugar is desolved, remove from heat) 1/3 cup EVOO 1/3 cup Cider Vinegar 1/3 cup of sugar or Splenda (if you don't want it as sweet you can use less) 1tsp celery seed 1tsp cumin Step 2: Salad (in a separate bowl mix) 2 celery stalks chopped 1 red bell pepper chopped 1 med red onion chopped 2 cans of any 3 beans you like drained/rinsed for a total of 6 cans (I use dark red kidney beans, black beans, and chick peas) salt & pepper to taste Step 3: Pour sauce over salad, mix and refrigerate for at least 1 hour or overnight, serve cold. ***This makes quite a bit but I love it by itself for lunch and it's good for upto a week, if you don't want this much just half the recipe

Granola from Cass

Ingredients 3 cups rolled oats 1 cup slivered almonds 1 cup pecans 3/4 cup shredded sweet coconut 1/4 cup plus 2 tablespoons dark brown sugar 1/4 cup plus 2 tablespoons real maple syrup 1/4 cup vegetable oil (sometimes I use canola) 3/4 teaspoon salt Directions Preheat oven to 250 degrees F. In a large bowl, combine the oats, nuts, coconut, and brown sugar. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and spread thinly onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Remove from oven and transfer into a large container. **Note from Cass - You are supposed to stir it every 15 min but I stretch it to about 20-25 so I don't have to do it as often and it doesn't harm it in any way.