Combine first five ingredients in mixing bowl. In a separate bowl, stir together the next five ingredients. Add to mixing bowl and mix well. Stir in chocolate chips.

Fill paper-lined muffin cups 3/4 full. Bake at 400 for 16-20 minutes. Makes 24-30 muffins.

To make with bread mixer:

Combine water, oil, honey, salt, and egg in large mixing bowl. Add gluten and half of flour; mix thoroughly. Add yeast and enough of remaining flour to make a soft dough. Knead until smooth and elastic, about 6-8 minutes.

Cover dough and allow to rise until doubled. Shape dough as desired; cover and allow to rise again until doubled. Bake 1-lb. loaves at 350 for 25-30 minutes. Rolls will bake for 20-25 minutes.

To make in bread machine:

Add water, oil, honey, salt, and egg to bread machine pan. Add gluten and flour on top of liquid ingredients. Make a well in center of dry ingredients and add yeast.

Set bread machine to desired settings. You may choose to allow the bread to finish completely in the machine, or use the dough cycle and shape and bake the dough as desired.

To make by hand:

Combine water, oil, honey, salt, and egg in large mixing bowl. Add gluten and half of flour; mix thoroughly. Add yeast and remaining flour. Continue to add flour as needed until mixture forms a kneadable dough. Knead until smooth and elastic.

Cover dough and allow to rise until doubled. Shape dough as desired; cover and allow to rise again until doubled. Bake 1-lb. loaves at 350 for 25-30 minutes. Rolls will bake for 20-25 minutes.

In large mixing, bowl, beat together butter and sugar. Add corn syrup, egg, and vanilla; blend well. Add peanut butter and blend.

In a separate bowl, stir together flour, baking soda, and salt. Gradually add dry ingredients to peanut butter mixture, blending well. Refrigerate one hour or until dough is firm enough to handle.

Preheat oven to 350 degrees.

Roll dough into 1-inch balls; roll in sugar. Bake on ungreased cookie sheet for 10 minutes or until lightly brown around edges. Cool slightly before removing to wire rack.

Yield: About 5 dozen cookies.

For Layer 1:

Combine flour, sugar, and margarine until crumbly; press evenly into 9x13 inch pan. Bake at 375 degrees for about 15 minutes, or until lightly browned. Cool completely.

For Layer 2:

In medium mixing bowl, beat cream cheese and powdered sugar with mixer until well blended. Gently stir in whipped topping. Spread over cooled crust.

For Layer 3:

In medium mixing bowl, beat pudding mixes and milk with mixer or wire whisk until thickened. Pour evenly over cream cheese layer.

For Layer 4:

Spread whipped topping over pudding layer. Cover and refrigerate until ready to serve (at least two hours).

For Layer 5:

Just before serving, top with toasted coconut. Makes 12-15 servings.

Halve peppers and remove stems, seeds, and membranes. Immerse peppers in boiling water for 4-5 minutes, until desired tenderness. Remove peppers from water and sprinkle insides with salt. Place cut side down on paper towels to drain.

Cook ground beef and onion in skillet until meat is browned; drain. (OR Saute onion in skillet, then add pre-cooked ground beef.)

Stir in tomatoes, rice, water, salt, pepper, and basil. Bring to a boil; reduce heat. Cover and simmer mixture for 15-18 minutes, or until rice is tender. Add cheese to mixture; stir until melted.

Fill peppers with meat mixture. Place in baking dish with any remaining meat mixture. Bake at 375 for 15 minutes or until heated through.