Ingredients:

1 pan of cornbread, baked and cooled
7 to 9 slices bacon, cooked until crispy, drained and crumbled
1/2 cup chopped onion
1/2 to 1 cup green bell pepper, chopped
2 large tomatoes, chopped
1 to 2 hard-cooked eggs, chopped
1 cup mayonnaise
Salt and pepper, to taste

Instructions:

In a large serving bowl crumble cornbread into small chunks.  Place bacon, onion, peppers, tomatoes and eggs into bowl and blend together.  Gently fold in enough mayonnaise to moisten for your taste.  Sprinkle with salt and pepper and stir gently to mix together.  
 

Ingredients:

4 green bell peppers, tops, seeds and membrane removed
1 tablespoon finely chopped onion
1 cup soft breadcrumbs
1 egg, slightly beaten
1/2 cup milk
Salt and pepper to taste
1 teaspoon fresh lemon juice
1 can (7 1/2 ounces) tuna, flaked
2 tablespoons butter or margarine

Instructions:

Preheat oven to 400 degrees.  Spray a shallow casserole dish with cooking spray.  Place peppers in a large pan of salted water that comes just to the tops of the peppers. Boil approximately 5 minutes or just until the peppers starts to tender.  Drain off water and place peppers upside down on paper towel to drain any water out of the inside.  In a large bowl stir together onion, 1/2 of the breadcrumbs, egg, milk, lemon juice and tuna.  Add salt and pepper to taste.   Place tuna mixture into peppers almost to the top. Place the other 1/2 of the breadcrumbs in a small bowl.  Add melted butter and stir until mixed together well.  Sprinkle over the top of the peppers.  Place peppers in baking dish.  Bake 13 to 15 minutes until heated through.

Ingredients:

12 baked cupcakes
24 plain doughnut holes
Green food coloring 
Green frosting 
Shredded coconut 
Yellow frosting 
12 orange gumdrops 
Black decorator gel
Toothpicks

Instructions:

Cut an area out of the top center of each cupcake about the size of a quarter.  Lightly frost each cupcake with the green frosting.  Place the coconut in a large freezer bag.  Add a few drops of green food coloring. Close bag and shake to color coconut.  Place colored coconut into a large bowl. Dip the cupcakes into the coconut to cover.  Add a very small amount of yellow icing to the center of each cupcake.  Cut off one side of each doughnut hole giving it a flat surface just to one side.  Poke a toothpick into the doughnut hole.  Frost the doughnut hole with the yellow frosting.  Place the doughnut hole into the top of the cupcake, flat side up.  Taking a second doughnut hole do the same thing. Place this one on top of the first one flat side down.  Using a rolling pin flatten each gumdrop.  Cut the gumdrop in half.  Place one piece of the gumdrop into the front of the top doughnut hole.  Place the other piece of gumdrop right under it to make a beak.  Use the black gel to make the eyes.  
 

Ingredients:

1 1/4-oz. package dry yeast
1/2 cup lukewarm water
1 teaspoon plus 1/4 cup sugar
3 tablespoons butter
1 1/2 cups milk
2 teaspoons salt
2 cups whole wheat flour
3 1/2 to 4 cups all-purpose flour
1 egg
1 tablespoon water
Poppy seeds
Raisins

Instructions:

Dissolve the yeast in the lukewarm water.  When yeast is completely dissolved add 1 teaspoon of sugar and stir.  Allow to sit for 5 minutes or until bubbles begin to appear.  Melt butter in a small saucepan over medium heat.  Once the butter has melted pour in the milk and heat until just starting to get warm.  Pour milk into the yeast.  Add 1/4 cup of sugar and salt.  Add both flours one at a time to the yeast.  Stir until dough starts to become stiff.  Place dough on a flour surface and knead until dough becomes smooth about 10 minutes.  Butter a large bowl and place dough into bowl.  Cover and let rise about 1 hour.  Dough should double in size. After the dough has doubled use your fists to punch it down.  To make the lion take a large piece of the dough and shape it into a body.  Take smaller pieces of dough to make the lion head, legs and tail.  Place the lion body on a cookie sheet sprayed with a cooking spray.  Take a small amount of the dough and place it in a garlic press.  Squeeze out the pieces of dough to use for the lions mane and end of his tail.  Add raisins for the eyes.  For the lamb take a large amount of dough and shape it into an oval for the body.  Using smaller amounts of dough make a head, legs and a tail.  Place on another prepared cookie sheet.  Cover the legs and face with the poppy seeds.  Take more dough through a garlic press and place it on the lamb for its wool.  Use raisins again for the eyes.  Cover both cookie sheets with plastic wrap and allow them to rise to double their original size. Place the egg in a small mixing bowl. Add the water and beat together.  Once the dough has risen use a pastry brush to lightly brush each animal with the egg water mixture.  Be careful not to smash your animals while doing this.   Preheat oven to 350 degrees.  Bake for 30 minutes or until slightly brown and hollow when tapped on the bottom. 
 

Ingredients:

1/4 cup mashed potatoes
1/2 teaspoon salt
3-1/2 cups sifted powdered sugar
1 teaspoon vanilla
1 cup shredded coconut
1 tablespoon butter
2 drops green food coloring
Cinnamon

Instructions:

Place mashed potatoes in a large mixing bowl.  Add green food coloring and mix well.  Stir in salt, sugar, vanilla, coconut and butter.  Remove from bowl and knead for about 5 minutes.  Add a little more sugar if necessary to keep the dough stiff while kneading.  Tear off small amounts of dough and roll into log shapes.  The amount of dough you use will determine the size of each piece of candy.  Roll in the cinnamon.  Place candy on wax paper.  Allow candy to set for at least one hour before storing.