1 cup grated cheddar cheese
3/4 cup sour cream
1 T finely choppped scallions
1/8 tsp garlic powder
1/2 cup grated Parmesan cheese
1 T chopped fresh cilantro
Preheat oven to 350 degrees. Spray a 9 or 10 inch pie pan with cooking spray. Spread salso over the bottom of the pie plate. Layer with cheeses. Combine eggs, sour cream, scallions, and garlic powder. Pour over cheese layers. Top with Parmesan cheese and sprinkle with paprika and cilantro. Bake for 30-40 minutes.
1 cinnamon stick
2 cups apple cider
½ cup orange juice
½ cup cranberry juice
1 cup toasted pecans, chopped (Toast for 5 minutes in 350 degree oven)
2/3 cup whole oats
¼ cup whole wheat flour
¼ cup firmly packed brown sugar
1 T canola oil
1 T agave nectar
Preheat oven to 350 degrees.
In a large saucepan, over medium heat combine vanilla, cinnamon, cider, orange juice and cranberry juice. Bring to simmer and add apples. Lower heat and cook apples until tender, but not mushy, approximately 10 minutes.
Combine topping ingredients in a bowl and mix together. Add pecans last.
Place cooked apples in a 13 X 9 baking dish (or 10 inch round pie pan). Return liquid back to medium high heat and reduce to a thin sauce. Pour on apples and then place topping ingredients on apples.
Place in oven and cooked until topping has browned, approximately 20 minutes.
Serve with Greek yogurt, plain mixed with a little honey