4 Tbsp sugar, divided
1 1/2 cups warm water
2 pkg dry yeast
4 cups unbleached flour, divided
1 cup very warm milk (115-128 degrees)
3 Tbsp unsalted butter, softened
1 tsp salt
1 cup quick oatmeal, uncooked
1/3 cup wheat germ
2 cups whole wheat flour
1/3 cup sunflower seeds

In large bowl, dissolve 2 Tbsp of the sugar in the water. Sprinkle with the yeast; let stand for 5 minutes until bubbly. Gradually add 1 1/2 cups flour and beat until smooth. Cover with plastic wrap and set aside for 1 hour. In another large bowl, combine warm water, butter, salt, and 2 Tbsp sugar. Stir until butter is melted. Cool until lukewarm, then add yeast mixture, oats, wheat germ and whole wheat flour. Add 2 cups of the unbleached flour, then add additional flour a bit at a time to make a soft dough. Turn onto lightly floured surface and knead in sunflower seeds. Put in oiled bowl to rise until doubled, about 30 minutes. Form into loaves; put into 9×5 loaf pans; let rise until doubled, about 45 minutes. Bake at 375 degrees for about 45 minutes.

8 oz sour cream
8 oz cream cheese
4 oz can green chilies, drained and diced
1 cup grated cheddar cheese
1/2 cup chopped green onion
Garlic powder to taste
Seasoned salt to taste
5 (10-inch) flour tortillas

Mix sour cream and cream cheese until smooth. Stir in chilies, cheese, onion garlic powder and seasoned salt. Spread over tortillas. Roll tightly and place seam-side down on plate. Cover with plastic wrap and refrigerate for 3-4 hours. Cut into slices on the diagonal and serve with your favorite salsa.

1 clove garlic, finely minced
2 (8 oz) pkgs cream cheese, softened
1 cup butter, softened
1 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried dill
1/4 tsp dried marjoram
1/4 tsp dried thyme
1/4 tsp fresh ground pepper

In food processor or with hand mixer, blend garlic, cream cheese, butter and seasonings. Scrape down sides as you blend. Refrigerate up to 1 week or freeze up to 3 months, tightly wrapped. Spread on crackers or fresh vegetables; use on sandwiches or wraps; put under skin of chicken breast before baking; stir into mashed potatoes.

1 cup olive oil
1/2 cup balsamic vinegar
1/2 cup Parmesan cheese
1 1/2 Tbsp dried basil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
4 cloves garlic, minced

In jar with lid, combine ingredients. Cover and shake well. Use at room temperature. To serve, pour into small, shallow bowls or rimmed plates. Serve with crusty bread for dipping into oil. This is a good appetizer to serve while the lasagne bakes!

1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn kernels, thawed or 1 (15 oz) can corn
1/2 cup chopped red bell pepper
1/2 cup chopped fresh cilantro
4-6 green onions, sliced
3 Tbsp lime juice
2 Tbsp balsamic vinegar
1/2 tsp ground cumin
1/4 tsp kosher salt
1 large jar of your favorite prepared salsa

Combine all ingredients. Great with chips or with Monterey Chicken. Store in refrigerator up to 3 days in airtight container.

8 oz cream cheese, softened
1/4 cup butter, softened
7 slices bacon, fried and crumbled
2 tsp fresh or frozen chives
5 oz jar sharp cheese spread
1/4 tsp liquid smoke

Combine cream cheese and butter. Beat until fluffy. Add bacon and chives. Shape into ball and refrigerate until firm. Combine cheese spread and liquid smoke until smooth. Frost cheese ball, covering completely. Garnish with fresh parsley and surround with crackers and fresh veggies.

1 package taco seasoning mix
1 16 oz. can refried beans
1 cup prepared guacamole
2 cups sour cream
1-2 cups salsa (drain some of the juice so it’s not runny)
1/2 cup sliced green onion (add some sliced jalapeños if you like heat)
1/2 cup sliced black olives
2 cups shredded cheese- Cheddar and Monterey jack

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Spread guacamole over the refried beans, then spread sour cream over guacamole. Add layer of salsa, then top with green onion and black olives. Cover with shredded cheddar and monterey jack cheeses. Serve with oven-warmed tortilla chips.