Angel Food Pineapple Orange Muffins

1 box fat free angel food cake mix
1 (14 ounce) can crushed pineapple with juice, don't drain juice
1 (10 ounce) can mandarin oranges in juice, drained
Zest of 1 orange

Heat oven to 350 degrees F. Line muffin pans with 24 paper liners or spray with nonstick cooking spray.

Combine first three ingredients and mix well. Blend zest in last. Fill muffin cups approximately 3/4 full.

Sue

Once again, Jasdip, I thank you for picking up my slack! This is the first opportunity I've had to even turn my computer on today.

So, here is my contribution. I saw this on tv yesterday and it looked darned good and easy. It's from Matt Dunigan of Road Grill.

Black Magic Figs

Ingredients

 15 Black Mission figs
 2 cups port wine
 7-8 sheets of thinly sliced Italian Prosciutto

Directions

1. Use a sharp small knife to score the bottom of the figs making a large X shape.
2. Pour the port in a large bowl and stir in the pepper to taste. Add the figs to the mixture and let marinate for 1 hour. When ready, carefully strain the figs.

3. Place excess port in a saucepan set over medium low heat. Simmer sauce for 20 minutes or until slightly thickened.

4. Cut Prosciutto in half lengthwise. Wrap the Proscuitto around the figs. If necessary, secure with a toothpick. Place figs on an oiled tray.

5. Preheat barbeque to medium high heat 375F (190C).

6. Rub or spray grill with oil grill to prevent sticking.

7. Place the figs on the grill and cook for about 2-4 minutes or until the Proscuitto is golden brown and slightly crispy turning frequently to prevent burning.

8. Remove figs from the grill. Serve figs hot and drizzle with reduced sauce.

I had been craving, for some unknown reason, eggs, ground beef and spinach. I googled the ingredients and I found the recipe!!! Thirty years ago my then hubby and I had it in San Francisco at this lovely cafe for brunch. Joes Special:

Ingredients
Â2 tablespoons olive or vegetable oil
Â1 pound lean ground beef
Â2 medium onions, finely chopped ( I used 1 large onion)
Â2 garlic cloves, finely minced
Â1/2 pound mushrooms, sliced
Â1 teaspoon course salt
Â1/4 teaspoon ground nutmeg (or pinch freshly ground - I sometimes add up to 1/2 teaspoon ground cinnamon too)
Â1/4 teaspoon dry oregano
Â1/4 teaspoon pepper
Â1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry; or 1/2 pound fresh spinach, rinsed, stems removed, and leaves chopped (about 4 cups) (I used fresh)
Â4 to 6 large eggs, lightly beaten
ÂSplash of hot sauce (optional, but recommended)

Directions
1.Heat oil in a wide frying pan over high heat. Crumble in beef and cook, stirring often, until browned. Drain excess fat.
2.Add onions, garlic and mushrooms; reduce heat to medium and cook, stirring occasionally, until onions are softened, about 5 minutes.
3.Stir in salt, nutmeg, pepper, oregano and spinach; cook for about 5 more minutes. Add eggs. Reduce heat to low and cook, stirring constantly, just until eggs are softly set.

I tweaked this just a bit....and it really doesn't look to appetizing....but man oh man is it good!

Italian Spinach Pie---been saving this for next potluck luncheon

1 container (16 oz.) 2% Milkfat Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup Mozzarella Cheese
4 eggs, lightly beaten
1 jar (7 oz.) roasted red peppers, well drained, chopped 1/3 cup Grated Parmesan Cheese
1 tsp. dried oregano leaves
PREHEAT oven to 350ºF.
Mix all ingredients until well blended.

POUR into greased 9-inch pie plate.

BAKE 40 min. or until center is set.
Tips Substitute 1/2 cup chopped red bell peppers for the roasted peppers.