• 4 tablespoons butter
• 1/4 cup honey
• 1/4 cup packed light brown sugar
• 2 cups quick cooking oats (must be quick oats)
• 1 cup rice krispies cereal
• 1/2 teaspoon vanilla extract
• 1/4 cup mini chocolate chips

1. Toast the oats in the oven (350 degrees for 4-7 minutes) and let cool before using them in the recipe.
2. Lightly coat a 9X11-inch pan with cooking spray and set aside. If you don't have a pan that size, use a similar sized pan, like a 8X12-inch. This recipe is a bit small for a 9X13-inch pan but if that's all you have, just pack the granola bar mixture into a smaller portion of the pan - the mixture doesn't spread so that should work fine.
3. In a large bowl, stir together the oats and rice krispies. Set aside. In a small saucepan, combine the butter, honey and brown sugar. Cook over medium heat until the butter melts and the mixture comes together, stirring frequently. Cook at a simmer (so the mixture is lightly bubbling) for 2 minutes. Remove from the heat and stir in the vanilla.
4. Pour the wet mixture over the oats/rice krispies and mix with a wooden spoon until evenly moistened. Press the mixture into the prepared pan, pressing down very firmly. If the mixture isn't pressed down well enough, the bars will be crumbly once they cool. Sprinkle the mini chocolate chips on top. Press lightly if you want them to stick to the bars. Mine tended to fall off, which was just fine since there were a lot of little fingers ready to eagerly pick them up and eat them anyway.
5. Let the bars cool for at least 2 hours at room temperature. Cut into rectangles. Store well covered at room temperature for 2-3 days.

Mix together 1 c buckwheat, 1 1/2 c whole wheat flour, 4 t baking powder, 3 T brown sugar, 1 t salt, 2 t cinnamon, 1/2 c pealed and chopped apples, in separate bowl whisk 2 eggs, 2 1/2 c milk, 2 T oil and add to dry ingredients. Stir just til incorporated...don't worry about lumps.

1. In your food processor with the dough blade attached, or in a stand mixer with the dough hook attached, combine flour, cornmeal, salt, sugar, and yeast.  
2. Add in melted butter and water and mix for several minutes until the dough is smooth. 
3. Knead dough by hand if you are not able to obtain a smooth consistency after 4-5 minutes. 
4. When the dough is smooth, line a bowl with olive oil, then place the dough in the bowl. 
5. Loosely cover the bowl and allow the dough to rise for about an hour. 
6. Lightly flour your work surface or use a non-stick mat and turn the dough onto it. Use a rolling pin to roll the dough into a 15 by 12 inch rectangle.  
7. Spread 4 tablespoons of butter over the rectangle of dough. Starting at the short end, roll the dough into a log. Flatten the log of dough into an 18 by 4 inch rectangle using the rolling pin and your hands. Cut the 18 x 4 inch rectangle of dough into 2- 9 inch pieces. Fold each piece of dough into thirds, then pinch the seems together to form a ball of dough. Place both balls of dough in the refrigerator for about 40 minutes so that the butter can firm up. 
8. While the dough is in the fridge, make the sauce (directions below), and grate the cheese. After the dough has rested in the fridge for 40 minutes, roll each piece into a 13 inch circle. Pre-heat the oven to 425 degrees. 

1. In a large saucepan melt butter. Then add in onion and cook the onion until it is translucent.  
2. Stir in garlic, and cook for a minute or two. 
3. Add in salt, oregano, sugar, and crushed tomatoes. 
4. Bring the sauce to a boil, then reduce the heat and simmer for 20-30 minutes. 
5. When the sauce has reduced and there is only about 2 1/2 cups remaining, stir in basil and olive oil. 
6. Remove from heat. 

1. Lightly grease two 9-inch cake pans with a bit of olive oil. You are making two 9-inch pizzas.
2. Arrange each 13-inch circle of dough in a cake pan, using your fingers to push the dough up along the sides. 
3. Top the dough with 2 cups of mozzarella cheese, then add 1 1/4 cups sauce, per pie.  
4. Add any toppings you’d like, then top with 1/4 cup fresh grated parmesan cheese. 
5. Bake the pizzas on the middle-rack for 20-30 minutes, or until the crust is golden brown. 
6. Allow the pizzas to cool for about 5-10 minutes, then slice and enjoy!