Italian Mozzerella Bread

1 loaf of french bread, cut in half long ways
1 cube of room temp. butter
1 env. dry Italian dressing mix
Shredded mozzerella cheese

Mix together butter and dry dressing mix. Spread on french bread. Top with Mozzerella cheese, as much as you'd like. Cook at 350 for 20 minutes.

Melinda Harr (from niece Kristin, Cedar Hills, UT)
Anchorage, AK

Breakfast Rolls (Caramel Pull Aparts)

1 pkg. Rhodes frozen rolls
1 cube butter
1 cup brown sugar
1 lg pkg. instant butterscotch pudding
Nuts (optional)
2 tsp. cinnamon (optional)
1 pkg. pecans (optional)

Put frozen rolls in pan. Melt butter, cinnamon, and brown sugar together. Pour over frozen rolls. Sprinkle dry pudding and chopped nuts on top of butter mixture. Let rise overnight. Bake at 325 for 25 minutes. Let cool. Turn out on plate.

Melinda Harr (from sister Carissa Allen, Lehi, UT)
Anchorage, AK

Banana Bread

4 large ripe bananas, I keep in freezer until ready to use. Thaw out before smashing.
4 eggs
1 cup shortening
1 cup sugar
1 cup brown sugar
3 cup flour
2 tsp. baking soda
1 tsp salt

Mix in order. Grease and flour bread pans. Bake at 250 for 1 1/2 hours. Can sprinkle pecans on top before baking.

Melinda Harr
Anchorage, AK

The World's Best Cornbread (or muffins)

1 cup flour
1/2 tsp salt
1/2 cup cornmeal
1 egg
3 tsp baking powder
1/2 cup sugar
1 cup milk
1 T. oil

Mix well. Pour into greased square pan, or muffin tin. Bake at 400 for 20 minutes.

Melinda Harr
Anchorage, AK