• 1 1/2 cups flour
• 1/2 cup yellow cornmeal
• 2 Tbsp sugar
• 1 Tbsp baking powder
• 1 tsp salt
• 1 cup milk
• 2 eggs
• 1 stick melted butter

• 1 cup shredded cheddar cheese
• 1/4 cup scallions, chopped, white and green parts
• 2 Tbsp fresh jalapeno, seeded and minced

1. Preheat the oven to 350 degrees F. Grease an 8x8 cake pan.
2. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, combine the milk, eggs, and butter. Stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over mix!
4. Mix in grated cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
5. Pour the batter into the prepared pan, smooth the top. Top can be sprinkled with scallions and extra cheese if desired.
6. Bake for 30 to 35 minutes, or until a toothpick comes out clean.
7. Cool and cut into squares. Serve warm or at room temperature.

• 8 oz. cream cheese
• 1 lb Oreos any flavor

• 1 package Candiquik milk chocolate coating**
• 1/2 lb. white chocolate

1. Grind Oreos to fine powder in food processor or blender.
2. Add cream cheese to cookie powder in processor and pulse until thoroughly mixed (there should be no white traces of cream cheese).
3. Roll into small or large balls and place on wax-lined cookie sheet. Chill 45 minutes.
4. Line two cookie sheets with wax paper.
5. In microwave, melt chocolate coating. Dip balls and coat thoroughly. With slotted spoon or fork, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.
6. In microwave, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
7. Store in airtight container, in refrigerator.

**If you are unable to find Candiquick, you can also make these using melted chocolate. If you place chocolate chips on a plate on top of a pot of boiling water you can melt the chocolate chips and roll the Oreo balls in the chocolate. If chocolate becomes too hot turn off boiling water until desired consistency.

• 1 cups rolled oats
• 1/4 cup sunflower seeds
• 1/2 cup sliced almonds
• 1/4 cup wheat germ
• 1/4 cup honey

• 2 Tbsp brown sugar
• 1 Tbsp butter
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cup dried fruit

1. Preheat oven to 350 degrees
2. Combine oats, sunflower seeds, almonds, and wheat germ on a cookie sheet. Place in oven to toast for 15 minutes, stirring occasionally. When removed change temperature to 350.
3. In small saucepan combine honey, brown sugar, butter, vanilla and salt. Cook over medium heat until completely dissolved.
4. Immediately combine oat mixture and honey mixture along with any other mix-ins.
5. Place in greased 8x8 baking dish and bake for 25 minutes. Wait to cut until granola has completely cooled.

• 1 bulb garlic

• 1 Tbsp oil

1. Preheat oven to 350
2. Trim off the top pieces on the garlic.
3. Place garlic inside a tinfoil piece big enough to wrap around the bulb.
4. Cover with oil and then cover completely with tinfoil.
5. Place on cookie sheet and bake for 30-45 minutes or until garlic is soft.
6. I enjoy it spread on bread top with seasoned oil! For this I mix together a couple tablespoons of oil and a teaspoon of bread dipper seasoning. If you don't have any, a seasoning blend such as Mrs. Dash will do the trick.