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Apple Crumble

Tart apples, brown sugar and cinnamon are the perfect combination in this simple and satisfying dessert! Delicious served warm with or without a scoop of vanilla ice cream!

2/3 cup all purpose flour
1/3 cup rolled oats
3 tablespoons granulated sugar
1/2 cup butter, softened
4 large Granny Smith apples, peeled, cored and sliced
2 tablespoons firmly packed brown sugar
1 teaspoon cinnamon

1. Preheat oven to 425 degrees F. Grease a 2-quart baking dish.

2. In a large bowl, combine the flour, rolled oats, granulated sugar and butter until crumbly: set aside.

3. Layer the apple slices in the prepared baking dish. Sprinkle the brown sugar and cinnamon over the apple slices. Sprinkle the crumble mixture over the top.

4. Bake for 20 to 25 minutes or until the crumble topping is lightly browned.

Emily

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Black Bean Enchiladas

These easy-to-make great tasting enchiladas are sure to become a favorite of family and guests alike.

1 tablespoon vegetable oil
1/2 cup chopped onion
1 teaspoon ground cumin
1 cup frozen whole kernel corn, thawed
3/4 cup medium salsa
1 (15 ounce) can black beans, rinsed and drained
2 cups shredded Monterey Jack cheese, divided
10 (6-inch) corn tortillas
1 (10 ounce) can enchilada sauce
Chopped avocado, black olives, sour cream and cilantro, if desired

1. Heat oven to 350 degrees F. Spray an 11×7-inch baking dish with cooking spray. Heat oil in a 10-inch skillet over medium heat. Add onion and cumin; cook and stir 4 to 5 minutes or until onion is tender. Stir in corn, salsa, beans and 1 cup of the cheese. Remove from the heat.

2. Stack tortillas on a microwaveable plate. Cover with a paper towel; microwave on High for 1 minute to soften. Place 1/4 cup of the bean mixture along center of each tortilla. Roll up tightly; place seam sides down in baking dish. Spoon remaining bean mixture on top. Pour enchilada sauce over all, spreading to cover all tortillas. Sprinkle with the remaining 1 cup cheese.

3. Bake covered for 25 to 30 minutes or until cheese is melted and sauce is bubbly around the edges. Garnish with the remaining ingredients, if desired. Makes 10 enchiladas.

Emily

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