6 pieces toast, halved 2 tsp. cinnamon
½ stick of butter, softened 2 apples peeled, cored & thinly sliced
½ cup sugar
Preheat oven to 400 degrees. Arrange toast in a single layer in a 9 x 13 dish. Cream butter, sugar, cinnamon and spread on one side of toast. Cover toast completely with apple slices. Spread remaining butter mixture over apples. Bake for 10 minutes. Put under broiler for a couple of minutes, just until sugar begins to brown. Serve hot.
2 slices whole wheat bread or banana bread 2 strawberries sliced
1 Tablespoon each of creamy peanut butter & softened cream cheese
1 tsp. honey
Spread one slice of bread with peanut butter. Spread remaining slice with cream cheese. Arrange slices in a single layer over the peanut butter. Drizzle honey over berries; close sandwich and enjoy!
¼ cup cider vinegar 2 large carrots, peeled & julienne
1 cup mayonnaise 1 bunch scallions, thinly sliced
1/3 cup poppy seed ½ cup minced parsley (opt.)
1 tsp. pepper 4 Fuji apples, peeled, cored & julienne
1/3 cup honey 1 med. cabbage finely shredded
2 tsp. kosher salt
In a medium bowl, combine the first 6 ingredients together until well blended; set aside. In a large bowl, combine the cabbage, carrots, scallions, parsley & apples. Pour in the dressing and toss until well blended. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.
1 lb peaches
1 (9 inch) pie shell
¼ cup lemon juice
1 can sweetened condensed milk
Slice enough peaches to fill crust. In a bowl, mix remaining ingredients and pour into pie shell. Refrigerate for several hours and add your favorite whipped topping before serving……yummy
(ONE OF OUR FAVORITES)
THIS RECIPE YOU CAN MAKE ALSO THE NIGHT BEFORE AND POP IN THE OVEN THE NEXT DAY!
1 pkg. 10” Tortillas 1 can refried beans
16 oz. shredded cheddar cheese (can use more if you like) 1 jar salsa
3 small cans of enchilada sauce 2 pounds ground burger
Fry burger and drain. Add 1 can of sauce to burger. In a 9 x 13 pan pour 1 can of enchilada sauce and coat entire bottom. Place shells on the bottom. Cut if needed to make fit. Pour half the meat on the shells, sprinkle with 1/3 of cheese. Put another layer of shells down. Mix refried beans and salsa in a bowl. Spread mixture over shells. Top with remaining burger and then 1/3 of cheese. Add one more layer of shells. Pour last can of enchilada sauce and then top with remaining cheese. Bake at 350 for 40 minutes or until hot! Chips and sour cream is a good side.
1 med. Butternut squash, peeled, seeded & cut into 1” cubes
1 large onion, chopped
2 TBL. Olive oil, divided 3 celery ribs, chopped
¼ tsp. pepper 3 (14.5- oz.) cans chicken broth
Place squash in a 15 x 10 baking pan lightly coated with cooking spray. Drizzle with 1 TBL. Oil; sprinkle with pepper. Toss to coat. Bake uncovered at 425 for 30 to 35 minutes or until tender, stirring every 15 minutes. Set aside. In a Dutch oven, sauté onion, celery and remaining oil until tender. Stir in broth and squash. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 mnutes or until everything is heated thru. In a blender, puree soup in batches until smooth. Return to pan and heat through.
2 TBL. Grated parmesan cheese 2 cloves minced garlic
2 TBL. Olive oil 2 cups cubed French bread
In a small bowl, combine the cheese, oil & garlic. Add bread cubes and spritz with cooking spray; toss to coat. Place on baking sheet coated with cooking spray. Bake 425 for 5 to 8 minutes or until golden brown. Stir occasionally. Serve with soup and sprinkle with extra cheese, if desired. ENJOY!