One small leak (white portion only), chopped

1/4 teaspoon of minced garlic

1 teaspoon of olive oil

2 teaspoons of butter

Two eggs

2 tablespoons of water

1/8 teaspoon of salt

1/8 teaspoon of pepper

1 ounce of Brie cheese, diced

Three eggs

One small apple, diced

3/4 cup of frozen O'Brien potatoes, thawed

1/3 cup of milk

1/3 cup of sour cream

1/3 cup of shredded cheddar cheese, divided

Three bacon strips, cooked and crumbled, divided

A dash each of salt and pepper

In a small bowl, beat the eggs. Stir in the apple, hash browns, milk, sour cream, 3 tablespoons of cheese, 1 tablespoon of bacon, salt, and pepper.

Pour into two 2-cup baking dishes coated with cooking spray. Sprinkle with remaining cheese and bacon.

Red Wine and Shallot Gravy

Savory shallot gravy is a perfect substitute for meat based gravies....better for you too!

1 Tbsp. olive oil
6 Tbsp. shallots, minced
1/2 cup yellow onions, minced
1/4 cup celery, diced
1/4 cup carrots, diced
1/3 cup red wine
1 sprig fresh thyme
3 peppercorns
3 1/2 cups roasted vegetable stock
1 Tbsp. margarine
1 Tbsp. flour

This dessert is very easy to make.

Here are the ingredients:

4 packs Lady Finger Crackers
1 box Whipped Cream
1 big can Condensed Milk
1 small plastic Chocolate Chips (for topping)

Procedure:
Mix condensed milk and whipped cream and chill
in a nice piece of tray
lay lady fingers horizontally
on top of each layer, spread in the cream mix.
make at least 4 to 5 layers
sprinkle in some chocolate chips on top

chill.

Saves 6 to 8 persons.

Try this fall recipe:

Pumpkin cobbler

Three eggs, beaten

One 15-ounce can of pumpkin

One 12-ounce can of evaporated milk

1 cup of sugar

1/8 teaspoon of salt

1 teaspoon of ground ginger

1-1/2 teaspoon of cinnamon

1 tablespoon of vanilla extract

One 18-1/2-ounce package of yellow cake mix

1-1/4 cup of margarine, melted

1 cup of chopped nuts

Try this fall recipe:

More roasted pumpkin seeds

Rinse the pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread them out on paper towels on a cookie sheet to dry overnight.
Preheat the oven to 250 degrees. Line a baking sheet with nonstick foil.

Toss pumpkin seeds in olive oil or butter, or spray them with cooking spray. Sprinkle them with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.

Try this fall recipe:

Roasted pumpkin seeds

Wash the seeds and pat them dry. Soak for about an hour in soy sauce or Worcestershire sauce. Sprinkle with garlic powder if desired. Roast on cookie sheet at low heat 225-250 degrees.

After a half-hour, turn the seeds over and continue roasting another half-hour to one hour. Test by biting into one – they are done when they are crunchy.

Some variations, soak in butter instead of the soy or the Worcestershire sauce. Sprinkle with a few Italian spices, for instance. Experiment until you find what you like.

Try this fall recipe:

Roasted pumpkin seeds

Wash the seeds and pat them dry. Soak for about an hour in soy sauce or Worcestershire sauce. Sprinkle with garlic powder if desired. Roast on cookie sheet at low heat 225-250 degrees.

After a half-hour, turn the seeds over and continue roasting another half-hour to one hour. Test by biting into one – they are done when they are crunchy.

Some variations, soak in butter instead of the soy or the Worcestershire sauce. Sprinkle with a few Italian spices, for instance. Experiment until you find what you like.

Try this fall recipe:

Apple crunch

4 cups of apples, cored, peeled and cubed

1 cup of sugar

1 teaspoon of cinnamon

1 teaspoon of nutmeg

1 cup of butter, divided

1 cup of all-purpose flour

3/4 cup of brown sugar, packed

Place apples in the bottom of an ungreased 13-inch-by-9-inch baking pan. Sprinkle with sugar, cinnamon, and nutmeg; dot generously with 1/2 cup of butter. In a separate bowl, mix flour and brown sugar together; cut in remaining butter until coarse crumbs form. Sprinkle over fruit; bake at 350 degrees until golden, about 20 minutes.

Try this fall recipe:

Brown sugar yams and apples

Two apples, cored, peeled and sliced

1/4 cup of margarine

2-1/4-ounce package of chopped pecans

1/2 cup of brown sugar, packed

1/2 teaspoon of cinnamon

Three 15-ounce cans of yams, drained

2 cups of marshmallows

Place apples and margarine in a microwave-safe bowl; heat until apples are soft. Pour into an ungreased 13-inch-by-9-inch baking pan; mix in pecans, sugar, cinnamon, and yams. Bake at 350 degrees for 35 to 40 minutes; sprinkle with marshmallows. Bake until marshmallows are golden.