Courtesy of Food Network's Paula Dean 1/2 cup butter, softened
3/4 cup crunchy peanut butter
3 tbsp. honey
1 1/2 tsp. ground cinnamon
2 to 3 ripe bananas
8 slices of white bread
Topping:
1/4 cup sugar
1 tbsp. ground cinnamon

In a frying pan, melt 3 tbsp. of the butter.  Make sure butter does not burn.  In a small bowl mix together the peanut butter, honey and cinnamon.  Slice the bananas into 1/4 inch thick slices.  Spread the peanut butter mixture on 4 of the slices of bread and cover with banana slices.  Top with the remaining slices of bread.  Spread the remaining butter on both sides of the sandwiches.  Grill the sandwiches in the frying pan until each side is golden brown.

For topping, combine the sugar and the cinnamon in  a shallow plate.  Coat the grilled sandwiches with the mixture.  Cut diagonally and serve hot.

2 c Diced fresh peach
2 c Diced fresh mango
1 Small red onion, chopped
1 T Chopped fresh ginger root
1/4 c Chopped fresh cilantro
1 Jalapeno chili pepper, diced
1/4 c Fresh lime juice
Pinch of salt

In a large bowl, mix together the peaches, mangoes or nectarines, onion, ginger and cilantro.

Add the chilies, lime juice and salt to taste; mix well. Allow to chill 2 hours before serving.

Variations - try with basil instead of cilantro or add red bell pepper.

GREAT on grilled fish or tortilla chips - even better the next day.

Perfect with yogurt and fruit. 3 cups of old-fashioned rolled oats
1/2 cup shredded sweetened or unsweetened coconut
1 cup sliced almonds, pecans walnuts, cashews, sunflower seeds and/or pumpkin seeds
1/2 tsp. ground cinnamon
1/4 tsp salt
2 tbsp. unsalted butter, melted or 2 tbsp vegetable oil
1/4 cup-1/2 cup pure maple syrup or honey to taste

Preheat oven to 300 degree F.

Butter or line baking pan with parchment paper

In a large bowl combine the rolled oats, nuts, ground cinnamon and salt.

In a small bowl, stir together the melted butter (or oil), and maple syrup ( or honey).  Pour this mixture over the dry ingredients and toss together, making sure all of the oats and nut mixture have been coated with liquid.  Spread onto the baking sheet and bake for approximately 30 minutes or until golden brown.  (stir occasionally to make sure the mixture browns evenly).  The browner the mixture gets (without burning) the crisper the granola will be.

After baking, place on a wire rack to cool.  You will notice that the granola may still be sticky when you remove it from the oven-it will become crisp as it cools.  Make sure to break up any large clumps while the mixture is still warm.  Once the granola has completely cooled, store in an air tight container or plastic bag in the refrigerator.  It will keep for several weeks.