• 1 summer squash
• 6 tsp olive oil, separated
• salt and pepper
• 1 ripe avocado
• 1 tsp lime juice
• 1/4 cup bread crumbs

• 1/4 tsp chili powder
• 1/2 tsp garlic powder
• 2 Tbsp balsamic vinegar
• 1 tsp dijon mustard
• 2 cups baby arugula

1. Preheat grill or grill pan.
2. Cut squash in half and then cut into eighths. You should have about 16 3-in pieces.
3. Mix together 1 tsp olive oil and salt and pepper. Feel free to add other spices to this mix.
4. Brush squash pieces with olive oil mixture. Grill until tender.
5. Cut avocado in half and put one half to the side. Cut lengthwise into strips and sprinkle lime juice over strips.
6. In small bowl mix together bread crumbs, chili powder and garlic powder. Coat avocado strips in mixture.
7. In a small frying pan add 1 tsp olive oil and cook avocado slices until golden brown on both sides.
8. Mix together remaining oil along with balsamic vinegar and dijon mustard.
9. Mash the remaining avocado and mix together squash, arugula and dressing.
10. Garnish with avocado fritters.

Cake:

• 1 box yellow cake mix
• 3 eggs
• 1/3 cup oil
• 1 large can mandarin oranges, undrained

Frosting:

• 1 8 oz Cool Whip
• 1 can crushed pineapple with juice
• 1 box instant vanilla pudding (dry)

1. Mix all ingredients together and beat until well mixed.
2. Bake per directions on cake box.
3. Beat together all frosting ingredients.
4. Once cake is cool, frost cake and refrigerate

• 1 family size frozen pound cake
• 1 large & 1 small strawberry Jello
• 3 cups water - 2 hot and 1 cold

• frozen strawberries with juice
• 3 or 4 small cans vanilla pudding
• 8 oz cool whip
• 1 can crushed pineapple, drained

1. Cut pound cake into bite size pieces.
2. Layer in serving bowl.
3. Mix Jello with hot water and stir until dissolved.
4. Add cold water and continue to stir.
5. Add thawed strawberries with juice and pour over pound cake.
6. Pour canned vanilla pudding on Jello.
7. Mix 8 oz cool whip with drained, crushed pineapple and add to top.
8. Refrigerate.

• 1 can of Grands biscuits
• 1 pkg of pepperoni
• brush of any marinara, to taste

• Mozzarella cheese, to taste
• Any other toppings

1. Preheat oven to 350
2. Roll out each individual biscuit.
3. Top with marinara, cheese and anything else you want.
4. Roll them up not to tightly.
5. Bake for about 15-20 minutes until golden brown.