Little Cheddar Meat Loaves

We like these better than a big meatloaf.

1 egg
1 Tbsp. milk
1 c. shredded Cheddar cheese
½ cup quick-cooking oats
½ cup finely chopped onion
1 tsp worchestershire sauce
1 tsp. Salt
1 lb ground venison
1/2 cup organic ketchup

In a bowl, beat egg and milk. Stir in cheese, oats, onion, and salt. Add venison and mix well. Shape into 8 loaves and place in a greased 9x13 baking dish. Spread with ketchup. Bake, uncovered at 350 for 45 minutes, until meat is no longer pink.

Holy Spririt, Fargo ND Cookbook

Gluten-free Monkey bars

These were really easy to make and very yummy!!! I think I used half brown sugar, half rapadura. Still a little too sweet. Could cut down the sugar.

BANANA CHOCOLATE COCONUT BLONDIES “MONKEY BARS”

1/4 cup butter for mixing
2-3 Tablespoons melted butter for topping
1 cup brown sugar
1 Tablespoon granulated sugar for topping
2/3 cup shredded coconut for mixing
1/4 cup shredded coconut for topping
1/2 cup semi-sweet chocolate chips for mixing
1/4 cup semi-sweet chocolate chips for topping
1 cup ripe, mashed bananas
1 teaspoon vanilla
1 cup Pamela’s Baking Mix (or other gluten-free flour combination with leavening)
1 egg
Directions:
Preheat the oven to 350 degrees. Grease a 9×13 baking pan. Mix 1/4 cup softened butter with the brown sugar until combined. Add the egg, mashed bananas, and vanilla. Add the Baking Mix. Stir in 1/2 cup of semi-sweet chocolate chips and 2/3 cup of shredded coconut. Pour in the prepared baking pan. Combine shredded coconut, melted butter, and sugar; sprinkle over top. Spread about 1/4 cup of chocolate chips over the top. Cook for 25-30 minutes or until golden brown.
This is from this great blog site:
http://glutenfreemommy.com/banana-chocolate-coconut-blondies-monkey-bars/