Apple Crispies
Nonstick vegetable spray
6 cups peeled, thinly sliced apples
1/2 cup brown sugar
1/4 cup margarine
2 cups toasted rice cereal
(such as Rice Krispies)
1/4 teaspoon cinnamon
Preheat oven to 350 degrees F. Prepare a baking
pan 8-by-8-by-2-inches with nonstick vegetable
spray.
Spread the apples evenly in the prepared pan.
In a mixing bowl, combine the brown sugar and
margarine with a pastry blender until crumbly.
Using a wooden spoon, stir the cereal into the
margarine mixture. Sprinkle the cereal topping
over the apples.
Bake for 20 minutes or until apples are tender
and topping is lightly browned.
Remove pan from the oven. Place on a wire rack to cool.
Place 1/2 cup of apple crispies in each of 6
small plastic containers with snap-on lids.
An Authentic Quesadilla
1 slice of cheese (your choice such as Monterey Jack,
or mozzarella. Cut cheese to fit in tortilla, which is
folded in half after it's warmed to soften).
1 small tortilla (soft flour or uncooked corn tortilla)
Olive oil (just enough to season a griddle or
cast iron skillet)
Salsa to taste
Add oil to griddle or skillet and warm. Soften
tortilla on griddle by flipping once, just until
warmed slightly.
Place cheese on one side of the warmed tortilla.
Fold it in half and toast both sides on the griddle
until the cheese melts.
Cool the quesadilla and wrap in foil. For school
lunches you can pack a container of salsa with the
quesadilla. When it's lunch time, the quesadilla
can be pulled apart and some salsa can be added,
or the quesadilla can be dipped in salsa.
