From Judy:

Holiday Cranberry Salad

½ C sugar
1/3 C olive oil
2 tsp. of chopped green onion
Dash of salt
1/3 C lemon juice
2 Tbls poppy seeds
(Mix all ingredients together and refrigerate.  This can be made ahead of time.)

Mixture of Italian and red leaf lettuce
1 ½  C each apple and pear slices
2 C package of finely grated Mozzarella cheese
1 C craisins
¾ C cashews

(This makes enough for about 6 people.)

From Bonnie:

Cranberry Nut Bread II –

2 cups all-purpose flour
1 cup white sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
¼ cup butter
1 egg
¾ cup orange juice
1 tablespoon grated orange zest
1 ½ cups fresh or frozen cranberries
½ cup chopped walnuts

Preheat oven to 350 degrees F.  Lightly grease an 8×4 inch loaf pan. In a medium bowl, mix together the flour, sugar, baking powder, salt and baking soda. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl, beat the egg, orange juice and orange zest. Blend into the dry mixture. Stir in the cranberries and walnuts. Transfer to the loaf pan. Bake in the preheated oven 65 to 70 minutes, or until a wooden toothpick inserted at center comes out clean. Cool in pan 10 minutes, remove to wire rack and cool completely before serving.

From Salina:

Lemon Bar – Vintage Mary Kay Catalog 

½ Cup Soft Butter
1 Cup plus 2 Tablespoons flour
¼ Cup Confectioner’s Sugar
1 Cup Granulated Sugar
½ Teaspoon Baking Powder
2 Eggs
2 Tablespoons Lemon Juice

Mix soft butter, 1 cup flour and confection’s surgar; put in the bottom of 8” square pan. Bake 15  minutes at 350 degrees.  Sift granulated sugar, 2 tablespoons flour and baking powder.  Add eggs and lemon juice, spread over crust, bake 25 minutes longer.  Frost with confectioner’s sugar and lemon juice frosting or sprinkle with confectioner’s sugar. Cut in small squares.

Optional:  Squeeze fresh lemon on top.

From Joseph:

Banana Banana Bread –

2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter
¾ cup brown sugar
2 eggs, beaten
2 ⅓ cups mashed overripe bananas

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.

In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

From Rick & Amy:

Mouth-Watering Stuffed Mushrooms –

1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon ground cayenne pepper

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding     tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper,  onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap  with a generous amount of stuffing.
Arrange the mushroom caps on prepared cookie sheet. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.