1 roasting chicken (about 4 pounds)
1 (12 oz) package herbed bread stuffing
1 cup water
3 tablespoons butter
1 large onion, chopped
3/4 cup frozen chopped spinach, thawed
2 ounces prosciutto or baked ham, cubed
2 cloves garlic, minced
2 teaspoons dried sage
1/2 teaspoons dried rosemary
2 tablespoons each heavy cream and lemon juice

1. Preheat oven to 350 F. Place roasting rack in large roasting pan. Rinse chicken; Pat dry with paper towels.

2. In large bowl, toss stuffing with 1 cup water. In large skillet, melt butter over medium hear. Add onion, spiniach, prosciutto, garlic, sage and rosemary to skillet; sate until tender, about 5 minutes.

3. Add spinach mixture to stuffing. Stir in heavy cream and lemon juice; mix well.

4. Spoon Stuffing loosely into chicken cavity, filling about 3/4 full. Fold skin over opening and close with metal skewers. Tuck wings under chicken. Place on roasting rack.

5. Roast chicken until an instant-read meat instant-read meat thermometer inserted in the thigh not touching bone, registers 180 F and chicken is golden, about 1 hour 45 minutes.

2 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten
1/3 cup vegetable oil
3/4 cup mashed banana
1/2 cup chopped walnuts

1. Pre-heat oven to 400 F. Grease a 12-cup muffin pan. Sift flour, sugar, baking powder and salt into a medium bowl; Make a well in center.

2. Mix milk, egg, oil, banana and walnuts in a small bowl. Pour mixture into well.

3. Mix batter just until moistened; do not over mix.

4. Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center comes out clean or until muffins are golden brown, about 15 minutes.