Preheat oven to 400 degrees. In a mixing bowl, combine 1 cup white flour and 1 cup whole wheat flour, 1/3 cup wheat germ, 3 teaspoons baking powder, and a pinch of salt.

In a separate bowl, beat together 1 egg, 1/2 cup ripe, mashed banana, 1/4 cup apple juice concentrate, 1 cup milk, 3 teaspoons melted butter, and 2 tablespoons flax seeds.

Add the milk mixture to dry ingredients and mix until just combined. Fold in 1/4 cup dried fruit (optional), being careful not to over mix.

Spray muffin pan with cooking spray. Fill each cup 2/3 full and bake for 15 minutes. Can spread with peanut butter or cream cheese.

Beat together 6 eggs, 1 can sweetened condensed milk, 1/2 cup sugar, 1 teaspoon cinnamon and 2 teaspoons vanilla. Dip slices of bread in mixture and fry in oiled pan over medium heat until brown. Turn and cut slice of bread into 3 or 4 sticks with spatula.

NOTE: I double the recipe and freeze in meal-sized portions. On the day I want to serve this, I just heat in the microwave. They are sweet enough, the kids don't need syrup.

Spread mayonnaise on halved English muffin. Top each with a slice of cheese and a thin slice of ham or 1 strip of bacon (fold over to fit on the muffin). Broil until the meat is done to your liking.

Preheat oven to 425 degrees. Sift together 1 cup flour, 1/4 teaspoon salt, and 3 teaspoons baking powder into a bowl. Cut or rub 1/4 cup butter or margarine into mixture until the mixture becomes crumbly. Stir in 1 cup mashed potatoes. Add 4 tablespoons milk (more if necessary) and mix into a soft, but not sticky dough. Knead lightly on a floured surface then roll out to 1/2" thickness. Using a cookie or biscuit cutter, cut dough and place on greased cookie sheet. Bake for 12 to 15 minutes. Cool slightly and carefully slice each horizontally. Place cheese slice and mustard in between each half. Make 8 to 12 saucers.

Cook and stir 2/3 cup uncooked rice and 1 medium, chopped onion in 2 tablespoons hot oil until rice is golden brown and onion is tender. Stir in 1 1/2 cups boiling water, 1 tablespoon beef or chicken soup base, 2 tablespoons soy sauce, and 1 1/2 cups cooked pork, chicken, or turkey, diced. Heat to boiling. Lower heat, cover tightly, and simmer for 15 minutes without removing lid. Remove from heat and fluff with fork. Cover and let stand for an additional 10 minutes. Serve or freeze.

Slice 1/2 pound boneless, skinless chicken; chop 1/2 onion; and toss with: 3 cloves mashed garlic, 2 tablespoons oil, the juice of two lemons, 1 teaspoon chili powder, 1/4 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Marinate for at least 1/2 hour. (**Note: I mix this the night before for an easy lunch the next day.)

To Cook: Add all the vegetables and juices to pan with the meat. Cook until meat is done.

I serve this on tortillas sprinkled with cheese.

Combine 1 packet ranch dressing mix and 1/4 cup bread or cracker crumbs. Coat 6-8 pieces of chicken with the mixture. Bake 50 minutes at 375 degrees.

Preheat oven to 350 degrees. In a large skillet, brown 1 1/2 pounds ground beef or turkey and one small, chopped onion. Drain.

Add 1-28 ounce jar spaghetti sauce, 1 tablespoon garlic salt, 8 ounce package uncooked macaroni, and 1/2 cup water to the meat mixture; mix well. Place in greased casserole dish. Cover and bake for 25 minutes. Remove from oven and top with 1 cup shredded mozzarella cheese. Bake, uncovered, for 15 to 20 minutes more.

Preheat oven to 350 degrees. Combine1 can cream of mushroom soup, 1 can cream of chicken soup, and 1 soup can milk. Add 1/2 teaspoon garlic powder, 1 teaspoon onion powder, and 1/4 teaspoon pepper. Mix well. Fold in 3 cups diced, cooked chicken.

Spray 9" X 13" pan with non-stick spray. Lightly crush 8 ounces tortilla chips and spread half of them in the bottom of the pan. Spread half of the chicken mixture over the chips and layer 1 cup shredded cheddar cheese. Repeat a second layer of chips, chicken mixture, and 1 cup of cheese. Bake for 30 minutes. Let stand 5 minutes before serving.

In a large bowl mix: 1 1/2 pounds ground beef, 1/2 cup spaghetti sauce, 1/2 cup fine dry bread crumbs, 1/4 cup finely chopped onion, and 1 egg, beaten. Mix well. Shape into a loaf. Bake at 350 degrees for 1 1/4 hours.

In a 13" X 9" X 2" pan add 1 cup white rice, 2 cups water, and 1 can cream of mushroom soup. Stir until well blended. Sprinkle 4 to 6 chicken breasts with garlic salt and pepper to taste. Place chicken on rice (leaving bone side up) and bake at 375 degrees for 45 minutes to 1 hour. Done when you notice rice becoming fluffy.

Slit 8 hot dogs to within 1/2" of ends. Insert 3 thin strips of American cheese. Place each on a crescent dough triangle. Wrap dough over hot dog. Place on ungreased cookie sheet, cheese side up. Bake at 375 degrees for 12 to 15 minutes or until golden brown.

In a blender or food processor, blend 1 small can crushed pineapple with juice and a 2 pound container of strawberry yogurt. Pour into Popsicle makers and freeze.

Preheat oven to 350 degrees. Coat 9" X 9" pan with no-stick spray. Spread 8 to 10 cups sliced apples in the pan and sprinkle 1/2 cup apple juice over top.

Combine 3/4 cup flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt. Pour in 4 tablespoons melted margarine into the dry mixture and mix with fork. Spread evenly over the apples. Bake for 35-45 minutes or until the crust is brown and apples tender.

Preheat oven to 425 degrees. Pour 2 cans (15.25 ounce) sliced peaches, drained, into lightly buttered 2-quart baking dish. Combine 2 packages cinnamon and spice instant oatmeal, uncooked, 1/3 cup flour, and 1/2 cup chopped walnuts in bowl; stir in 1/3 cup melted butter. Sprinkle over peaches. Bake 15 minutes or until golden brown.

Place 1 tube crescent rolls on a cookie sheet so that it is covered and bake per instructions on package.

Mix 8 ounces cream cheese and 1 cup marshmallow cream and spread on cooled crescent rolls. Cover with cut-up fruit of your choice.

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