1/4 c Peanut butter

2 tb Margarine

2 lg Eggs

1/3 c Honey

1 1/4 c Whole wheat flour

1 1/4 ts Baking soda

2 ts Ground allspice

3/4 c Rolled oats; quick-cooking

1/4 c Wheat germ

2/3 c Plain yogurt

1 c Apples; chopped fine

1/4 c Walnuts; chopped

Recipe by: 100 Healthy Desserts Your Kids Will Love

Preheat oven to 350 degrees; coat a 9 x 5-inch loaf pan with nonstick cooking spray. In a large bowl, mix the peanut butter, margarine, eggs and honey until smooth; set aside. In a medium bowl, sift together the flour, baking soda and allspice. Add the oats and wheat germ; mix thoroughly. Combine the flour mixture with the peanut butter mixture; add the yogurt, apples and walnuts and blend well. Pour the batter into the prepared pan and bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean. Remove from the pan and cool. Store in plastic wrap. Makes 1 loaf.

2 pounds zucchini, shredded

1 1/2 cups Cheddar, shredded

1 can cream of chicken soup

2 cups sour cream

1/4 pound butter, melted

1/2 cup onion, diced

1 teaspoon salt

Shred zucchini and place in a colander sprinkle with salt and toss. Allow to drain for at least 15

minutes. Use your hands to press all the liquid out you can.

Mix all ingredients. Place in a 9 x 13−inch baking dish and bake in a 350 degree oven for 45 minutes to

one hour.

Per Serving: 380 Cal (79% from Fat, 11% from Protein, 10% from Carb); 11 g Protein; 34 g Tot Fat;

10 g Carb; 2 g Fiber; 278 mg Calcium; 1 mg Iron; 899 mg Sodium; 86 mg Cholesterol

24 oz Bottle Ketchup

1 lb Dark Brown Sugar

1/2 tb Prepared Mustard

1 tb Black Pepper

1/2 c Onion Juice

3/4 c Fl. Orange Juice

3/4 c Pineapple Juice

3/4 c Mango Juice

4 tb Corn Starch

Combine all ingreadients in a 1 gallon non-metal container. Mix well. Pour into a Dutch oven or Kettle. Cook over low heat until mixture begins to thicken. If to thin add more cornstarch. When cool pour into squeeze bottles with large hole in tip. Makes 1 1/2 Quarts

2 tb Butter

1 sm Onion, chopped

1/4 ts Cayenne pepper

1/4 ts Allspice

1/2 lb Lean ground beef

1/2 ts Salt

1/2 ts Black pepper

1/2 ts Curry powder

1/2 ts Dried thyme

1/4 c Bread crumbs

1 Beaten egg

Mix all ingredients together and form into 2 large patties. Grill or broil 5-7 minutes per side.

1 ea Chicken, broiler/fryer,

– quartered 1 tb Oil, cooking

1/4 c Onion, chopped

1 ea Garlic, clove, minced

1 c Catsup

2 tb Vinegar

1 tb Sugar, brown

1 tb Peppers, Jalapeno, minced

1/2 ts Salt

1/2 ts Mustard, dry

Heat the oil up in a saucepan over medium heat. Add onion and garlic, then cook, stirring occasionally, for about 5 minutes or until the onion is tender.

Add catsup, vinegar, brown sugar, jalapeno peppers, salt, and mustard. Cook, stirring occasionally, until mixture is blended. Place the chicken, skin side up, on a prepared grill about 8 inches from the heat. Grill, turning every 8 to 10 minutes, for about 40 minutes.

Brush chicken with sauce, grill, turning and basting with sauce every 5 minutes, about 20 minutes more or until chicken is fork tender. Source: “Chicken Cookery” - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622