Makes 1 loaf.

Note: This won first place for Julie Richardson of Vadnais Heights in the Fleischmann's Yeast "Bake for the Cure" contest.

• 11/2 tsp. active dry yeast

• 1 tbsp. honey or sugar

• 1 c. warm water (110 to 115 degrees)

• 1 tsp. salt

• 3 c. flour

• 1 tsp. garlic salt

• 1/2 (3.5 oz.) pkg. pepperoni slices (about 50 thin slices, each 1 in. in size)

• 1/3 lb. cheese (Cheddar, pepper jack and/or mozzarella), cubed (about 1 c. each)

Directions

Soften together yeast, honey and warm water. Add salt and flour. Knead 10 to 15 minutes until soft dough forms. Cover and set in a warm place to rise for 1 hour. Punch down and roll out into a rectangle 9- by 15 inches.

Makes 50 cocktail-sized meatballs.

Note: This won first place for Leigh Walter of Burnsville in the "Make It With Malt-O-Meal" contest.

bull; 11/2 c. crushed Malt-O-Meal Honey & Oat Blenders

• 2 eggs, separated

• 1/2 tsp. salt

• 2 tbsp. dried onion flakes

• 1 lb. ground pork

• 1/2 lb. ground beef

• 2 tbsp. ketchup

• 1 (16-oz.) can jellied cranberry sauce

• 2 tbsp. brown sugar

• Juice of 1/2 lemon

Directions

Mix the ground pork and beef with the egg yolks. Add salt, pepper, onion flakes, ketchup and crushed honey oat blenders. Mix by hand until combined.

Form into miniature meatballs either by hand or with a small cookie scoop or tablespoon. (You can refrigerate meatballs up to 2 days, or freeze and bake later.)