Blackberry Banana Bread by Gabriel Denison Chandler

This is a great summer bread, and a good excuse to go pick some blackberries, but not so demanding it defeats the purpose! For winter, this is a yummy banana bread recipe that is easy to whip up.

Spinach & Artichoke Cassarole by LIsa

A great side dish with that does double duty. Leftovers make a great spinach Artichoke dip when you add creme cheese and reheat. Use real butter but low fat subs are fine otherwise. Shaker Parmesan is also fine for this recipe.

Curried Habanero Black Bean Muffies by Michelle Tsao

Savory Mini-muffins that can be made vegan! Fusion, Baked, guiltless, moist, and full of flavor!!

HomeTown Carrot Cake by J. Gino Genovesi

This cake is very traditional and easy to make. The difference being that I prepare the cake to my liking. Many have said it has great texture, taste, refreshing and appeal. What you need: 10 inch greased, floured Tube Pan Oven at 350 degrees

English Malt Bread by Denise Sherin

Tasty, hearty fiber bread. Good with a cup or coffee or tea in the morning. Yummy way to add fiber to your diet. Recipe calls for self -rise flour but if you don't have self rise just use 1 cup of all-purpose flour and add 1 tsp of baking powder and a 1/2 tsp of salt. Recipe also requires a 1 hour soak of the cereal.

Banana fig muffins by Charlotte

Choco-Oatmeal Cookies by Elaine Chaves

This recipe is an all time favorite of my family and friends. The cookies are not too sweet. Crunch on the outside but very chewy inside. My son loves having them for breakfast and snack. High in fiber and protein.

WAFFLE DOUGH by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

WAFFLE DOUGH

Crunchy Homemade Granola by Robin

Yummo! Enjoy this by itself, as your cereal, with yogurt...

TACO CASSEROLE,DIP OR FOR TACO THE NEXT DAY by GARY ESTESS

THIS CAN BE USED MANY WAYS, LOTS OF CASEROLE CAN BE USED IN DEFFERENT USES. DIPS, TACO YOU CAN USE IT WITH MEXICAN RICE ANY WAY YOU WANT. NOT THE SAME O.

BAKED BEANS by Marcel

I HAD THIS AT THE GOING AWAY PARTY FOR KEN ELLISON IN 2011. The recipe was supplied by Tammy Blackburn