This bread is everything banana bread should be: golden and crunchy on the outside; moist, dense and flavorful on the inside. Jim doesn't like bananas or anything that tastes remotely close to bananas, so this treat is mine and mine alone. (Okay, I share with anyone else in the house who wants a piece, but luckily that's only Brianna most of the time.)

3 1/2 cups flour

1 2/3 cups sugar

2 teaspoons baking soda

3/4 teaspoon salt

1 teaspoon baking powder

5-6 very ripe bananas, peeled (of course)

3/4 cup vegetable oil

4 eggs

1 teaspoon vanilla

In large bowl, mix together flour, sugar, baking soda, salt and baking powder. In a second bowl, stir together remaining ingredients until well mixed. Add banana mixture to flour mixture; stir just until ingredients are well moistened. Pour batter into two greased 9X5 loaf pans. Bake at 350 degrees for 60-65 minutes or until center is done and toothpick comes out clean. Cool in pans 10 minutes then remove to cooling racks.

Makes 2 loaves.

A perfect blend of chicken, sauce and cilantro. (I love cilantro!) I use the deliciously tangy Pomegrante Barbecue Sauce but any barbecue sauce will do.

Pizza dough

2 cups Pomegranate Barbecue Sauce or any other BBQ sauce

1/4 cup chopped cilantro

1/4 cup diced red onion

2 cups cooked, diced chicken

3 cups shredded mozzerella cheese

Preheat oven to 400 degrees. Press pizza dough onto a greased 16-inch pizza pan. Spread with barbecue sauce, cilantro, red onion, chicken and cheese. Sprinkle a bit of cilantro on top of cheese. Bake 20 minutes or until crust is golden, center is hot and cheese is melted.

Makes 1 yummy pizza.

In our house, this cake is known as "Christmas Cake" because I always make it for our Christmas breakfast (to go with our Breakfast Pizza). Throughout the years I've varied the berries, depending on what's available, what sounds good at the time. You can also add banana slices to the layers (just be sure to dunk them in lemon juice first so they don't turn brown).

1 pound cake (homemade or purchased) sliced in three horizontal layers

1/2 of an 8-ounce container frozen whipped topping

1/2 of an 8-ounce container fruit-flavored cream cheese (strawberry, pineapple or berry)

fresh and/or frozen berries of your choosing

Beat whipped topping and cream cheese together until smooth, using a little more topping if mixture seems too thick to spread easily on cake. On serving plate, place bottom layer of cake. Frost with a third of the whipped mixture; cover layer with some fruit. Add second layer of cake; top with another third of whipped mixture and more fruit over entire layer. Add top layer of cake; frost with remaining whipped mixture and arrange fruit on top.

Serve within 30 minutes (or fruit juices muck up the cake), carefully slicing vertically.

Makes six servings.

This Breakfast Pizza has been a part of our Christmas breakfasts for years and years. It's easy to throw together and the red and green peppers add a festive color. It's also great any other day of the year.

2 8-ounce cans refrigerated crescent roll dough

12 eggs, beaten

1 pound breakfast sausage, browned, drained and crumbled

1/2 green pepper, diced

1/2 red pepper, diced

12 ounces cheddar cheese, grated

salt and pepper to taste

Preheat oven to 375 degrees. Spray 11X17 cookie sheet with non-stick cooking spray. Unroll sheets of dough onto sheet (one can per half of sheet); pinch together all perforations and push up edges to create a seamless crust.

Sprinkle a small amount of cheese onto crust. Pour beaten eggs onto crust, spreading evenly to edges. Top evenly with crumbled sausage, green and red pepper and cheese. Sprinkle with salt and pepper to taste.

Bake at 375 degrees for 25 minutes or until egg in center is set. Cut into squares.

Makes 12 servings.

This addicting dip also works well as a sandwich filling. Just make the chicken chunks larger and use about half the mayo; make as directed and pile onto French rolls for a hearty dinner sandwich.

2 cups diced or shredded cooked chicken

1/4 cup (or more, to taste) of mild/hot wing sauce

1 cup mayonnaise

1 cup shredded cheddar cheese

1 tablespoon thinly sliced green onions (optional, but I use them)

1 teaspooon lemon juice

1/4 cup crumbled bleu cheese

These bars are incredibly delicious, so much so that I made and sent them in care packages to the girls during their college years. The first time, I frosted them before mailing, which meant the girls pretty much just licked the frosting off the plastic wrap that covered the bars when they opened their package o' love. After that, I sent the bars unfrosted and included a container of store-bought cream cheese frosting for them to frost the bars themselves. Frosted or not, these bars taste like "home."

BARS:

2 cups sugar

4 eggs

1 1/4 cups cooking oil

12 ounces baby food carrots (jars, plastic containers, whatever -- as long as it's 12 ounces total)

2 cups flour

1 teaspoon salt

2 teaspoons soda

1 1/2 teaspoons cinnamon

FROSTING:

4 ounces cream cheese, softened

3/4 stick margarine, softened

1 teaspoon vanilla

3 cups powdered sugar

2 tablespoons milk

Preheat oven to 350 degrees. Grease and flour an 11X17 cookie sheet. Beat eggs and sugar; stir in oil. In another bowl, combine dry ingredients, then stir into egg mixture. Fold in carrots. (You can add 1/2 cup of chopped nuts at this point, if you want.) Pour into prepared cookie sheet. Bake 15-20 minutes or until center is done. Cool before frosting.

To make frosting, beat cream cheese, margarine and vanilla. Slowly mix in powdered sugar, adding milk until  frosting reaches desired consistency.

Keep bars refrigerated.

I've been making this dish for Thanksgiving for about 25 years now. According to my family, it's just not Thanksgiving dinner without Mom's corn casserole on the table. I make it only at Thanksgiving, but considering how quickly it gets gobbled up, I should make it for every other holiday, too ... and Sunday dinners ... and weeknight suppers. My family adores it. I bet yours will, too.

1 10-ounce package frozen corn, thawed and drained

8 ounces sharp cheddar cheese, shredded

4 ounces Monterey Jack cheese, shredded

6 slices white bread, cut into 1/2-inch cubes

4 eggs

2 cups milk

1/4 teaspoon salt

1/8 teaspoon pepper

1-2 tablespoons butter or margarine

Preheat oven to 300 degrees (yes, 300). Butter a shallow 2-quart baking dish. Sprinkle half the corn in the bottom, then sprinkle with half the cheddar cheese, then half the Monterey jack cheese. Cover with half the bread cubes. Repeat all layers. Beat together eggs, milk, salt and pepper and pour over all layers, pressing down the bread to be sure it's all moistened. Dot with butter. Bake uncovered for 90 minutes, or until puffed and dark golden on top.

Makes 8 servings.

(For big gatherings, you can double this recipe, using a 9X13 pan/dish. Picture above is a doubled recipe.)

This is the original Nestle Tollhouse Cookie recipe -- with one exception: I use butter-flavor Crisco (must be Crisco, not generic) instead of butter or margarine; it results in a fluffier, puffier cookie.

1 cup butter-flavor Crisco

3/4 cup sugar

3/4 cup firmly packed brown sugar

1 teaspoon vanilla

2 eggs

2 1/4 cups unsifted flour

1 teaspoon salt

1 teaspoon baking soda

12-oz package (2 cups) semi-sweet chocolate chips

Preheat oven to 375 degrees. In large bowl, combine first four ingredients; beat until creamy. Beat in eggs. Add flour, baking soda and salt (sprinkling the soda and salt over the mixture so there are no "hot spots" of either). Mix well. Stir in chocolate chips. Drop by spoonful onto ungreased cookie sheets. Bake 8-9 minutes. Transfer to wire rack for cooling.

Makes about 4 dozen cookies.

This recipe smacks of sweet serendipity. Many years ago I found a version of this recipe in, I think, a Kraft holiday cookbook. It was supposed to make a dessert-style cheese ball and I planned to make a few as gifts for friends and family. But when I used margarine instead of butter, it came out soft and gooey and dip-like, not ball-like. It was so yummy -- and the girls loved eating the "mistake" -- that I never tried making it the correct way, with butter. It's always been a hit any time I've served it, for adults or kids! This is great with graham crackers, graham stix or apple slices.

1 8-ounce package cream cheese, softened

1/2 cup margarine

1/4 teaspoon vanilla extract

3/4 cup powdered sugar

2 tablespoons light brown sugar

3/4 cup mini semi-sweet chocolate chips

In a mixing bowl, beat cream cheese, margarine and vanilla until creamed. Gradually add powdered and brown sugars, combining well. Stir in chocolate chips. Refrigerate at least 30 minutes before serving. Refrigerate leftover dip (not likely you'll have any, though!).

Makes about 2 cups.

This isn't a recipe I've been making for years, but it's one I definitely plan on making for years to come. I found the recipe at My Baking Addiction (she adapted it from allrecipes.com) and immediately had to try it myself. The bread filled the house with a mouthwatering aroma as it baked and ended up tasting even better than it smelled. This recipe makes three loaves -- enough for sharing with friends, family, coworkers. I plan to bake up a few batches for the annual holiday cookie swap with my extended family!

3 cups white sugar

1 15-ounce can pumpkin puree

1 cup vegetable oil

2/3 cup water

4 eggs

2 teaspoons pure vanilla extract

3 1/2 cups all-purpose flour

1 tablespoon ground cinnamon

2 teaspoons ground nutmeg

2 teaspoons baking soda

1 1/2 teaspoons salt

1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease and flour three 9x5 inch loaf pans.

In a large bowl, combine sugar, pumpkin, oil, water, vanilla and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips.

Bake for 1 hour, or until middle no longer feels soft. Cool on wire racks before removing from pans.

Make 3 loaves.

Jim loves anything with chocolate in it. And he loves this chocolate cake so much that it's the only cake he's requested -- and received -- as his birthday cake for the past 18 years or so. The recipe comes from Hershey's; the topping comes from Jim's addiction to Cool Whip. (*I have to adjust for high altitude, so I've included both, just in case.)

Cake:

1 3/4 cups unsifted flour

2 cups sugar (*minus 2 tablespoons for high altitude)

3/4 cup cocoa

1 1/2 teaspoons baking soda (*1 1/4 teaspoons)

1 1/2 teaspoons baking powder (*1 1/4 teaspoons)

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla

1 cup boiling water (*plus 4 tablespoons)

Topping:

1 tub Cool Whip

Chocolate sprinkles or mini chocolate chips

Preheat oven to 350 degrees (375 for high altitude). Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat 2 minutes at medium speed. Stir in boiling water; batter will be VERY thin, about the consistency of hot cocoa. Pour into greased and floured 13X9 cake pan. Bake for 35-40 minutes or until top springs back. Cool completely.

Cover with whipped cream and top with chocolate sprinkles or mini chocolate chips. Keep leftovers refrigerated.

I first made this coffee cake nearly 25 years ago, after wrangling the recipe out of one of my coworkers. It was back in the day when I worked in the mortgage industry ... before the real estate crash ... the crash of the '80s. (Now I feel old!) It's been a staple of workplace potlucks and family gatherings ever since.

2 cups flour

1 cup light brown sugar

1/2 cup sugar

1/2 cup oil

1 cup sour milk*

1 egg

1 teaspoon salt

1 teaspoon soda

1 teaspoon vanilla

3 Heath or Skor candy bars, crushed (but not turned into powder)

Heat oven to 350 degrees. Grease and flour 9X13 cake pan. Combine first four ingredients with pastry blender; save 1/2 cup (not packed!) for later.

Combine all remaining ingredients except candy and mix well by hand; pour into pan. Sprinkle evenly with reserved topping then crushed candy bars. Bake for 30 minutes. Cut into serving pieces with serrated knife immediately after removing from oven (cake must be cut before the candy topping hardens). Cool completely before serving.

*To make sour milk, pour 1 tablespoon cider vinegar into a measuring cup; add milk to equal 1 cup; let stand for 3-5 minutes.

I love anything with lemon, and this is one of my favorites! From BettyCrocker.com.

Crust:

1 pouch (17.5 oz) sugar cookie mix

1/2 cup butter, softened

Filling:

4 eggs, slightly beaten

1 1/2 cups granulated sugar

1/4 cup all-purpose flour

1 tablespoon grated lemon peel

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup fresh lemon juice (about 1 large lemon or 2 medium)*

Topping:

Powdered sugar

Heat oven to 350 degrees. In large bowl, beat crust ingredients until crumbly. Pour into greased 13X9 pan; press mixture evenly in bottom. Bake 20 minutes or until golden brown. Cool 10 minutes.

While crust cools, in same bowl, stir together all filling ingrients except lemon juice. Stir in lemon juice. Pour mixture over crust.

Bake 25-30 minutes longer or until top is light golden brown. Cool completely. Sprinkle with powdered sugar. Cut into bars.

*To get the most juice out of your lemons, microwave about 30 seconds then lightly squish and roll on counter to soften before juicing.

This recipe -- which requires a bread machine -- is my go-to dough for all kinds of homemade pizzas. Alter the flavor by adding spices of your choosing to the dry ingredients.

1 cup plus 2 tablespoons water

2 tablespoons olive oil

3 cups bread machine flour

1 teaspoon sugar

1 teaspoon salt

2 1/2 teaspoons bread machine yeast

Place all ingredients in bread pan in order listed, making a small well in the flour to hold the yeast. Select 'white dough' cycle on bread machine.

Once dough cycle is done, move oven rack to lowest position and preheat oven to 400 degrees. Grease 16-inch pizza pan (the big ones) with olive oil. Pat dough into a circle on pan with oiled/greased fingers, pushing dough up sides a bit, depending on crust thickness desired. Spread with toppings.

Bake 20 minutes or until crust is light brown.

Yields one big pizza!

This zesty sauce works well with grilled chicken and more. I especially like using it for BBQ-Chicken Pizza.

1 cup pomegrante juice

2 tablespoons lemon juice

2 tablespoons sugar

1/4 cup cider vinegar

8-ounce can tomato sauce

2 teaspoons yellow mustard

1/2 cup brown sugar

1/2 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Combine first three ingredients in medium saucepan. Bring to a boil then reduce heat to medium. Simmer over medium heat, stirring occasionally, until the mixture is a syrupy consistency and coats spoon. (This takes about 15 minutes.) Add remaining ingredients. Simmer until mixture thickens to desired consistency (approximately another 15 minutes for a medium-thick sauce).

Makes about 1 1/2 cups sauce.

Super easy, super yummy jelly. I love this stuff on saltine crackers ... and toast ... and English muffins ... and licked out of the pan after filling all the jelly jars!

2 cups pomegranate juice

2 tablespoons lemon juice

1 pouch liquid fruit pectin

4 cups granulated sugar, premeasured into a bowl for adding quickly to mixture

1/4 cup pomegranate arils (pomegranate seed sacs)*

In 6-quart saucepan, soup kettle or Dutch oven, combine pomegranate juice, lemon juice and pectin. Over high heat, bring mixture to a boil. Stir in sugar all at once. Heat mixture over high heat, stirring constantly, until mixture comes to a full, rolling boil. Reduce heat to medium-high and boil 1 minute. Remove from heat and use a large spoon to skim foam from jelly. Discard foam.

Immediately ladle jelly into four or five 8-ounce jelly jars or containers with tight-fitting lids. Sprinkle arils over top of jelly in each container. Cover tightly. Let stand 45 minutes to cool, then refrigerate for 1 1/4 hours before serving.

Refrigerate for up to 4-6 weeks, or freeze for up to 1 year.

Makes 4-5 8-ounce jars/containers.

*To easily release the arils, break apart pomegranate under water in a large bowl. Skin and membrane will float to the top for easy discard. Drain water from arils.

Turkey isn't just for Thanksgiving, and this sauce is a perfect complement to the bird when serving it any other time of the year. It's also a tasty substitution for cranberry sauce when serving turkey for the holidays.

1/3 cup turkey broth

3/4 cup pomegranate juice

1/4 cup balsamic vinegar

2 teaspoons cornstarch

2 teaspoons brown sugar

1 teaspoon crushed dried basil

1/2 teaspoon crushed dried oregano

1/2 teaspoon salt

Put turkey broth in small saucepan; stir in remaining ingredients. Bring to a boil. Reduce heat and simmer two minutes. Serve warm over turkey.

Makes about 1 1/2 cups.

This recipe makes a big pot of chili, easily enough for 10 servings. If you don't need that much chili, cut the recipe in half. Or -- my favorite -- use the leftovers for a supper of Chili Mac (cook up some elbow macaroni, add the chili, heat through, and top with cheddar cheese).

1 pound ground beef (I prefer the 93% lean)

1 onion, chopped

1/2 green pepper, chopped

28-ounce can peeled, crushed tomatoes

28-ounce can tomato puree

2 15-ounce cans kidney beans, drained

2 15-ounce cans chili beans, NOT drained

7-ounce can diced green chilies

2 tablespoons beef bouillon

1 tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon dried cilantro

1/2 teaspoon ground cayenne pepper (or more, to taste)

Brown the ground beef, onions and green pepper. Drain. Add everything else. Simmer for 20 minutes then serve in large bowls with lots of cheddar, sour cream and crackers on the side.

This is another recipe I got from a woman I worked with in the mortgage industry -- and not the same woman who shared her wonderful Heath Bar Coffee Cake recipe. (Those mortgage ladies know how to bake!) I love these bars cold, straight from the fridge.

2 cups semi-sweet chocolate chips

8 ounces cream cheese, softened

1/2 cup milk

1 teaspoon almond extract, divided

3 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups sugar

1 cup butter, softened

2 eggs

Preheat oven to 350 degrees. Grease 13X17 baking pan.

Melt first three ingredients slowly over low heat or in the microwave, stirring often. Remove from heat and stir in 1/2 teaspoon almond extract. Set aside.

In large mixing bowl, blend remaining ingredients on low speead of mixer just until particles are fine. DO NOT CREAM. Press half of mixture in greased pan. spread with chocolate mixture, going barely to edges. sprinkle remaining crumb mixture evenly over top. Bake for 20-25 minutes, until top is barely golden.

Remove from oven and immediately sprinkle lightly with granulated sugar. Cool completely before cutting into squares. Keep leftovers refrigerated.

This is my traditional Christmas cookie recipe, but I'm sure it'd be just as delicious made any other time of year (just don't use the Christmas tree disc and Christmas colors or folks might think you're a wee bit weird).

2 cups salted butter*

1 cup sugar

3 eggs

2 teaspoons almond extract

4 cups flour

Cream the butter. Add sugar and beat until fluffy. Beat in eggs and almond extract (if you desire colored dough, this is where you add the food coloring). Blend in flour until mixture is smooth.

Preheat oven to 350 degrees. Fill cookie press and press cookies onto ungreased cookie sheet, keeping unused dough in refrigerator between batches. Bake 8-10 minutes or until golden around the edges. Remove from cookie sheet immediately and cool on wire racks.

*If you get frustrated easily, Butter Flavored Crisco can be used in place of the butter. Dough made with butter tends to be too sticky and not press correctly if it's not cold enough (but you don't want it TOO cold, either, or it's too hard for pressing). Butter cookies taste best, but the Crisco dough is easier to work with.

Makes about 10 dozen small cookies, depending on the disc used.