• 1 10 oz bag spinach, drained
• 1 can cream of mushroom soup
• 2 cloves garlic, crushed

• 1/2 cup chopped onion
• 8 oz. shredded Mozzarella cheese
• 1/4 cup Parmesan cheese

1. Preheat oven to 350
2. Mix spinach, soup, garlic, onion and half the Mozzarella cheese together in a 9x13 pan and spread evenly
3. Sprinkle remaining Mozzarella and Parmesan cheese on top.
4. Bake, covered, for approximately 25 minutes or until cheese is melted.

• 1 Tbsp and 1 tsp all-purpose flour
• 1 cup sugar
• 1 egg
• 1 8 oz can crushed pineapple drained (save the juice)

• 2 Tbsp white vinegar
• 8 oz. cool whip
• 4 cups granny smith apples, diced (leave on the peels)
• 1 cup salted spanish peanuts.

1. Mix flour, sugar, and egg in small saucepan. Add pineapple juice and vinegar and stir over medium heat until it gets thick like lemon pudding (make sure it doesn't burn.)
2. Let cook in fridge.
3. Fold in Cool Whip and then add pineapple, apple and nuts.
4. Chill and serve.

Garnish: You may want to sprinkle a few nuts on top as a garnish.

• 2 zucchini
• 1/2 Tbsp olive oil

• Parmesan Cheese
• Shredded Mozzarella Cheese

1. Preheat over to 350
2. Thinly slice zucchini.
3. Grease 9x13 baking dish with olive oil
4. Make 1 layer of zucchini on bottom and sprinkle with Mozzarella and Parmesan cheese. Repeat until you have used all zucchini
5. Bake for 20 minutes.

• 1 10 oz. package chopped spinach chopped and drained
• 1 cup all-purpose flour
• 1 cup milk
• 1 tsp. salt
• 1 tsp. baking powder

• 1 stick margarine
• 1 lb. Monterey Jack Cheese, shredded or cubed
• 2 eggs, beaten

1. Preheat over to 350 degrees
2. Mix all ingredients together in a medium sized bowl and then place into a greased 9x13 pan.
3. Bake for 45 minutes.