Spray 14 of the wells in the muffin tin with non stick spray. To each well, add 1/2 Tbsp of brown sugar, 1 Tbsp crushed pineapple and 1 cherry (pushed down in the center). Bake in the oven for 3 1/2 to 4 minutes until sugar is caramelized.

In a mixing bowl, combine sourdough, flour, egg, milk, extract, applesauce, salt, 2/3 cup crushed pineapple, reserved pineapple juice (2 TBSP). Mix well. Add baking soda. Mix well.

Divide pancake mixture evenly over pineapple/sugar mixture.

Beat eggs. Beat in sugar. Add oil slowly, beat well. Add vanilla

Sift together flour, salt, cinnamon, baking soda, baking powder.

Add flour mixture to egg mixture.

Add zucchini and nuts. Mix well.

Grease and flour 2 loaf pans. Divide mixture evenly between the two pans.

Bake at 350 for 45-55 minutes or until a toothpick inserted in the center comes out clean.

Cook on wire rack for 15-20 minutes then turn out of pan to cool completely

When cool, cut each loaf into 15 slices

Heat butter and oil in a large pot or dutch oven over medium high heat until melted. Saute onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute

Add mushrooms and thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.

Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add chicken broth, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and bouillon cubes.

Cover and allow to simmer for 10-15 minutes, stirring, until thickened

Reduce heat to low, stir in half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste. Mix in parsley. Serve.

Preheat oven to 350°

In a shallow dish, combine the flour, Parmesan cheese, cornmeal, paprika, salt and pepper; set aside.

In another shallow dish, beat egg and milk. Dip fillets in milk mixture, then in flour mixture.

Place in 13x9x2 baking dish coated with nonstick cooking spray.

Bake uncovered, at 350° for 35-40 minutes or until fish flakes easily with a fork.

Preheat oven to 400°

In a shallow bowl, combine the cornflake crumbs, Italian seasoning and garlic powder.

In another shallow bowl, combine dressing and water. (Here is the link to my homemade ranch dressing:

https://joanspointedplate.com/ranch-dressing-and-dip-mix/

Dip chicken into dressing mixture, then coat with crumb mixture.

Arrange chicken on a baking sheet coated with non stick spray.

Lightly spray top of chicken with nonstick cooking spray. Bake, uncovered at 400° for 12-15 minutes or until juices run clear.

Preheat oven to 375. Spray an 8×8 dish with nonstick spray

Place cooked, diced potatoes in the bottom of baking dish.

Sprinkle on Canadian bacon.

Sprinkle cheese on top of Canadian bacon.

Pour eggs on top.

Bake 35-45 minutes or until eggs are completely set.

In a large skillet, heat olive oil. Cook pork chops until nicely browned and cooked through. Remove from pan and keep warm

Place butter in the same pan the pork chops were cooked in and let heat/melt.

Saute garlic in butter for 30 seconds.

Stir in milk and cream cheese. Reduce heat; cook and stir until blended and smooth. Stir in chives.

Plate pork chop, drizzle with 2 Tbsp sauce and sprinkle with sesame seeds.

In a large skillet, saute mushrooms and onions in butter until tender

Remove and set aside. In the same skillet, cook the chicken until golden brown.

Add 1 cup of broth, wine (or additional broth), ketchup, garlic and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes

Combine cornstarch and remaining 1/3 cup broth until smooth; stir into chicken mixture. Add reserved mushrooms. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Stir in sour cream; heat through, do not boil. Serve over egg noodles.