Mix dry ingredients, mix yeast with 1/4 cup of the warm water and pinch of sugar and let stand until bubbly (about 5 minutes). Warm water to 100 degrees and mix in egg, honey, oil, lemon juice and yeast. Mix with dry ingredients and blend well. Knead for 10 minutes until not sticky. Place in a greased bowl and turn, cover and let stand in a warm place until doubled. Punch down and form into a loaf. Place in a large greased bread pan and let rise until doubled. Bake in 350 degree oven for 35-40 minutes. For an herb bread add 2-4 TBL dried onion flakes and 2 tsp dill weed.

Shred potatoes in food processor. Spray 9 inch pie pan with cooking spray. Press potatoes into a pie-crust shape. Bake at 425 degrees for 15 minutes or just until beginning to brown. Remove from oven.
For filling chop vegetables and microwave on high for 3 minutes; shred cheese; mix water, yogurt, cheeses, eggs, bacon and vegetables with salt and pepper to taste. Pour into potato crust and bake for 25 minutes or until set.

Preheat oven to 375 degrees. In a small bowl, sift together flour, baking soda and salt. In a large bowl, combine butter, sugar, and vanilla. With a wooden spoon, beat until creamy. Beat in eggs. Gradually add sifted dry ingredients. Mix well. Stir in chocolate chips and nuts. Drop by teaspoonfuls onto an ungreased cookie sheets. Bake in 375 degree oven for 8 minutes or until just lightly browned.