Country Cornbread

1 cup flour
1 cup cornmeal
4 tsp baking powder
1/2 tsp baking soda
2 tsp salt
1 egg
1 1/2 cup buttermilk
6 tbsp butter, melted, cooled,
and divided
1 tbsp sugar

Preheat an 8 inch cast iron skillet in a 425 F oven. While the skillet is
heating, combine the first five ingredients in a mixing bowl. Stir in the egg,
buttermilk, 4 tablespoons of butter, and sugar. Remove the skillet from the
oven. Brush with the remaining melted butter. Pour the batter into the
skillet. Return to the oven and bake at 425 F for 15 to 20 minutes. Serves 4
to 6

Candy Bar Pie

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
5 Snickers candy bars (2.07 ounces each),
-- cut into 1/4-inch pieces
1 pastry shell (9 inches), baked
12 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1/3 cup sour cream
1/3 cup peanut butter
2/3 cup semisweet chocolate chips
2 tablespoons heavy whipping cream

Place candy bar pieces in the pastry shell; set aside. In a large bowl,
beat cream cheese and sugar until smooth. Add the eggs, sour cream and
peanut butter; beat on low speed just until combined. Pour into pastry
shell. Bake at 325° for 35-40 minutes or until set. Cool on wire rack. In a
large heavy saucepan, melt chocolate chips with cream over low heat; stir
until smooth. Spread over filling. Refrigerate for 2 hours or overnight. Cut
with a warm knife.

Banana Orange Muffins

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
1 1/2 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1/3 cup brown sugar, firmly packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1/3 cup dates (optional) or raisins, chopped (optional)
8 ounces plain nonfat yogurt or 3/4 cup low-fat buttermilk
3/4 cup banana, mashed and ripe (about 2 medium)
2 egg whites, lightly beaten or 1 egg, lightly beaten
2 tablespoons vegetable oil
1 1/2 teaspoons orange zest

Heat oven to 400°F Line twelve medium muffin cups with paper baking cups or
lightly spray bottoms only with cooking spray. In large bowl, combine oats,
flour, brown sugar, baking powder, baking soda, cinnamon, salt and dates;
mix well. In medium bowl, combine yogurt, banana, egg whites, oil and
orange peel; blend well. Add to dry ingredients all at once; stir just until
dry ingredients are moistened. (Do not overmix.). Fill muffin cups almost
full. Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on
wire rack 5 minutes; remove from pan.