I use this ALL the time for my baking, and it's perfect for breads and bundt cake. No need to flour when you use this. Tami mentioned this on the non-stick coating thread. JasDip's non-stick, non-spray, bread pan coating. I've had good luck with my bread and rolls and my lemon bundt cake, with using the home-made coating. Nothing sticks. It keeps in the cupboard and you just brush it on the pans, muffin tins. It replaces oiling and flouring the pans. And unlike the cooking sprays, you don't get that ugly build-up. Better Than Pam Coating 1/2 cup corn, canola or vegetable oil 1/2 cup shortening, room temperature 1/2 cup flour Beat all ingredients with an electric mixer until it has increased in volume slightly and resembles marshmallow cream. Store in a covered container in the cupboard. If it separates upon sitting, just stir before using.

Honey-Glazed Pork Roast (Better Homes & Gardens) 2 - 3 teaspoons smoked paprika or paprika 2 teaspoons coarse kosher salt 3 - 5 pound bone-in pork roast, ribs removed and tied Fresh oregano sprigs 3 small red and/or yellow sweet peppers, stemmed, seeded, and quartered 1 small green pepper, stemmed, seeded, and quartered 1 tablespoon olive oil Salt and pepper 1/3 cup honey 1/4 cup lime juice Fresh oregano and/or thyme sprigs 1. Preheat oven to 350 degrees F. In a small bowl combine paprika and coarse salt. 2. Place pork in a shallow roasting pan, bone side down. Rub paprika mixture all over pork, pressing in lightly. Tuck sprigs of fresh oregano under the kitchen string tying the roast to the bone. Roast, uncovered, in the preheated oven for 20 to 25 minutes per pound (1 hour 10 minutes to 2 hours). 3. Meanwhile, place sweet pepper pieces on a baking sheet. Drizzle peppers with oil and sprinkle lightly with salt and pepper; toss to coat. Spread peppers evenly on baking sheet. Place in oven with pork the last 40 to 45 minutes of roasting until peppers are tender and begin to brown. When roast reaches 155 degrees F internal temperature, remove to a cutting board and cover with foil. Let stand 10 minutes. 4. While roast stands, in a small saucepan combine honey and lime juice. Bring to boiling, stirring occasionally. Boil gently, uncovered, for 2 minutes. Remove from heat and cool slightly. Season with salt and pepper. 5. Remove string from roast and remove bones. Turn roast top-side up and slice. Serve with peppers, honey glaze, and fresh herbs. Makes 8 servings.

Here are two recipes that I really like. This first recipe is from allrecipes and it got rave reviews when I made it for a dinner party. I left out the pecans because DH won't eat them. Pecan Pumpkin Dessert by Sue Williams 2 (15 ounce) cans solid pack pumpkin 1 (12 ounce) can evaporated milk 1 cup sugar 3 eggs 1 teaspoon vanilla extract 1 (18.25 ounce) package yellow cake mix 1 cup butter, melted 1 1/2 cups chopped pecans FROSTING: 1 (8 ounce) package cream cheese, softened 1 1/2 cups confectioners' sugar 1 teaspoon vanilla extract 1 (12 ounce) container frozen whipped topping, thawed Line a 13-in. x 9-in. x 2-in. baking pan with waxed paper and coat the paper with nonstick cooking spray; set aside. In a large mixing bowl, combine the pumpkin, milk and sugar. Beat in eggs and vanilla. Pour into prepared pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans. Bake at 350 degrees F for 1 hour or until golden brown. Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove waxed paper. In a large mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator. This second recipe is one that I've posted before--I got it from a low carb cooking site years ago. I think another poster or two may have this same recipe, so maybe they know who gets the credit for it. Spicy Sausage and Pumpkin (Winter) Soup one 15 oz can of pumpkin--do NOT use pumpkin pie filling! 4 C chicken broth 1/2 C minced onion 1 C finely chopped mushrooms 1 C whole milk or cream (or 1/2 c half &half mixed w/1/2 C water) 1 clove garlic, minced 2 T each of finely chopped fresh parsley, oregano and basil 8 links of your fave sausage, diced 1/2 C shredded parmesan (1 T. per cup) for topping salt/pepper to taste Optional suggestion: skip the milk & substitute a can of diced tomatoes for one of the cans of broth, or use one can of broth and one can of water to adjust for the saltiness of the soup. Brown sausage and then add the onion, garlic and herbs. Stir in the pumpkin and mix.. Stir in the broth and mix well. Simmer 20-30 minutes. Stir in the milk and simmer on low another 10-15 min. Serve topped with shreds of parmesan.

EGGPLANT AND ZUCCHINI NO NOODLE LASAGNA By Crisco Chef Jimmy Gherardi Makes 4 to 6 servings 1 (15-ounce) container ricotta cheese 1/2 cup grated Romano cheese 1 teaspoon dried basil 1 teaspoon dried oregano 1 tablespoon chopped fresh Italian parsley 1/2 teaspoon ground black pepper CRISCO No-Stick Cooking Spray 1 pound zucchini, sliced lengthwise 1/4- inch thick 1 pound eggplant, peeled and sliced 1/4- inch thick 26 ounces tomato pasta sauce (your choice) 2 cups shredded mozzarella cheese In a large bowl, combine the ricotta cheese, Romano cheese, basil, oregano, parsley, and pepper. Stir to mix well. Heat the oven to 375ºF. Lightly spray a 13 x 9- inch baking dish with Crisco No-Stick Cooking Spray. Layer in order half of the zucchini, ricotta cheese mixture, eggplant, pasta sauce, and mozzarella cheese. Repeat in the same order, except for the 1 cup mozzarella cheese. Bake for about 40 minutes. Remove from the oven and top evenly with the remaining 1 cup mozzarella cheese. Bake for an additional 5 to 8 minutes, until the cheese is melted and lightly browned. Remove from the oven and let rest at least 15 minutes before serving. Enjoy!