Ingredients:
5 tablespoons chocolate peanut butter (I used Dark Chocolate Dreams)
3 tablespoons plus 1 teaspoon canola oil, divided
3 tablespoons butter, softened
1/2 cup packed brown sugar
2 medium ripe bananas, sliced
2 large eggs
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup buttermilk
1/4 to 1/3 cup dark chocolate chunks

Instructions:
-Preheat oven to 350.
-In a microwave safe bowl, combine chocolate peanut butter and 1 teaspoon of the oil. Microwave on high until melted, about 30 seconds; stir. Combine 3 tablespoons oil, butter, brown sugar and banana in a large bowl, and beat with a mixer on medium-high speed until well combined. Add the eggs, 1 at a time, beating well after each addition.
-Combine flour, baking soda, baking powder, and salt in a separate bowl. With the mixer running at low speed, add the flour mixture and the buttermilk alternately to banana mixture, beginning and ended with the flour mixture. Mix until just combined.
-Pour half of the batter into a greased 9×5 inch loaf pan. Top with peanut butter mixtures. Spread the remaining batter over the top. Using a wooden pick or knife, gently swirl the batter. Sprinkle the top of the batter with dark chocolate chunks.
-Bake for 55 minutes, or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool 10 minutes in the pan on a wire rack. Remove the bread from the pan, then allow to cool completely on rack.

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http://kitchenmeetsgirl.com/dark-chocolate-peanut-butter-banana-bread/

Ingredients:
-3 Cups of Fruit (I used Strawberries)
-Sugar (Optional)

Directions:
-Preheat oven to 170 degrees.
-Line a cookie sheet that has a lip with plastic wrap (be sure to overlap your sides). I know it seems strange but yes, plastic wrap. You are dehydrating it and the temperature is so low that you can touch the pan the whole time as it never really gets hot.
-Prepare strawberries (cut stems).
-Puree your fruit in food processor until smooth consistency.
-Add sweetener of your choice (I used sugar) and sweeten to taste.
-Pour mixture on to prepared cookie sheet about 1/8″ thick.
-Bake for 6-8 hours. Wait until your center is no longer tacky.
-Lift plastic wrap out of cookie sheet and place on the countertop to cool.
-Flip over onto parchment paper.
-Remove plastic wrap.
-Cut into strips and roll.

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Ingredients For Pancakes:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

(OR use a boxed pancake batter)

Cinnamon Filling:
1/2 cup butter, melted
3/4 cup packed brown sugar
1 Tablespoon ground cinnamon

Cream Cheese Glaze:
4 Tablespoons butter
2 ounces cream cheese
1 1/4 cups powdered sugar
1 teaspoon vanilla extract

Instructions:

-Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. (You want this to rest and ‘set up’ while your preparing the other ingredients. It's best if it gets a little thicker, you don't want it liquidy)
-Prepare Pancake batter: In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened. (a few small lumps are fine)
-OR If using a boxed mix, prepare according to package directions.
-Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.
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Ingredients:

• 6 (1/2-ounce) slices smoked deli ham
• 24 (7 to 8-inch) wooden party skewers
• 1 (8-ounce) package LAND O LAKES® Cheddar Cheese, cubed 3/4-inch
• 1 (8-ounce) package –LAND O LAKES® Monterey Jack Cheese, cubed 3/4-inch
• 1 pint (24) small cherry tomatoes
• 8 baby dill pickles, sliced 1/2-inch
• Country-style Dijon mustard

Directions:

• Cut each slice ham into 4 (1-inch) wide strips.
• Thread one end of ham onto 1 wooden skewer. Thread 1 cube cheese onto skewer. Bring loose end of ham over cheese cube and onto skewer. Add 1 cherry tomato; bring loose end of ham over tomato and onto skewer.
• Add 1 piece pickle; bring loose end of ham over pickle and onto skewer.
• Add 1 piece cheese. Repeat with all remaining ingredients and skewers.

TIP: These appetizers can be made up to 8 hours ahead. Cover; store refrigerated until serving time.

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