Apple Crisp

Preheat oven to 400*.
6 cups sliced apples
1 cup sugar and 1-1/2 tsp ground cinnamon
Mix well and pour into well-greased 3 to 4 qt baking dish (I used two smaller ones.)

Meanwhile ~ Mix 1-1/2 cups of baking mix with 1/2 cup milk and one egg. Add 3 tbs melted shortening. Mix well and drop over apple mixture.
Bake 20 minutes and reduce to 350* for an additional 10 minutes or so.

Avocado Margarita

I muddled 1/2 an avocado with 3/4oz of lime juice, agave nectar, Blue Curaçao, and a pinch of salt. Add 1 1/2oz of Milagro blanco tequila. Swish in shaker glass, but do not shake.
Add to chilled glass. Lightly salt the top if you like salted margaritas.
It is rich and creamy and packed with vitamin A, C, E, K and B6. Not to mention the fiber and folate. The folate contained in avocados is mostly responsible for reducing the risk of heart disease, especially compared to people who have a diet low in folate.

Bacon wrapped Jalapenos

These are so easy. I baked my bacon at 400* for about 10 minutes and pulled it out just under done. While bacon is cooling cut and clean your jalapenos. Fill with cold Neufchatel and seasonings if desired and wrap with bacon. Return to oven and bake until bacon is crisp.

Border breakfast bowls

Preheat oven to 400*
Take large warm tortillas and lightly brush with olive oil. Press into medium ramekins on a cookie sheet. Bake 8-10 minutes, checking often.

While bowls are baking, place one golf ball sized potato, cut into 1/4" pieces, 1/2 jalapeno, chopped, a slice of onion, chopped, and a teaspoon of oil for each serving in a preheated cast iron skillet. Saute for 8-10 minutes turning often.
When bowls are done, set aside to cool.
Add to skillet, one egg for each serving lightly beaten with a tsp of heavy cream. Turn gently without stopping until eggs are 85% done(eggs will finish while plating and serving). Add some shredded cheese and turn off heat.
Fill each cooled bowl with the egg hash. Top with a sprinkle of cheese and fresh herbs if available. Add a dash of your favorite hot sauce and enjoy.

Petite Lasagna

1/2# ground beef
¼ tsp salt
¼ tsp pepper
1 cup chopped onion
½ cup chopped mushrooms
14.5 oz can crushed tomatoes
2 cloves garlic, minced
small bunch fresh oregano
3-4 leaves fresh basil
1/2 small container ricotta cheese
6 egg roll wrappers cut into 4 pieces
1 1/2 cups shredded mozzarella cheese

Preheat oven to 375ºF. Heat a large skillet over medium heat. Add onions, mushrooms, salt, and pepper. Crumble the meat and brown until the beef is cooked through. Add the garlic and stir constantly for 30 seconds.

Add the crushed tomatoes and 1/2 of the oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining oregano, and the basil. Stir and set aside.

Coat muffin tins with cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.

Gently press another 1/4 egg roll wrapper on top of this layer and repeat the process with remaining ricotta, remaining tomato sauce, and finally the rest of the shredded mozzarella.

Bake for 10 minutes, or until the cheese has melted.

Let the cups cool slightly, remove, and serve!

Tomato Basil Salad

5-6 medium sized tomatoes
1/4 red onion sliced thin then chopped
3 tablespoons olive or vegetable oil
3 teaspoons red wine vinegar
1 bunch fresh basil sliced into strips
1 1/2 teaspoon sugar

Place tomatoes and red onion in a shallow dish. In a small vessel with lid, combine remaining ingredients; shake until completely emulsified. Pour over tomatoes and onions. Cover and refrigerate for at least 1 hour.
The folks at our church group loved it and, believe me, they don't lie.