Brie with Sun Dried Tomatoes

Appetizers

Submitted by Kelley Obert

Sun Dried Tomatoes in Olive Oil (6.5oz)
Garlic 8-10 cloves
Fresh basil, parsley (season for taste)
Fresh grated Parmesan cheese (in tub)
3 Tbsp. Pine Nuts

Blend above in food processor. Take 3-4 bricks of Brie cheese.
Place in casserole dish, top with tomato mixture.

Bake at 325 for 20 min. Serve with French bread.

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0 Comments/by Frannie Danzinger

Biceps

Standing with left foot forward and right foot back, with enough distance to drop down into a lunge. Begin with weight in right hand, left leg (opposite leg) forward for the lunge. As you dip down into the lunge, back knee toward the ground, front knee on top of your ankle, right arm cuts across the front of your body into a bicep curl. Slowly retreat the bicep back as you come out of the lunge. Repeat until fatigue on one side, and then repeat on the opposite side.

Model: Beth Rowell

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Desserts

Apple Crisp

½ cup oats
½ cup packed brown sugar
¼ cup floor
½ tsp cinnamon
¼ cup butter/margarine
Dash salt
6 med/lg apples (can use sam or mixed varieties) (or 2 ½ lbs. pecans)
2 tbsp sugar
(can serve with vanilla ice cream – optional)

Preheat oven to 350 degrees. Combine oats, brown sugar, flour, cinnamon and dash of salt. Cut in butter/margarine until mixture resembles coarse crumbs (set aside). Peel, core & slice or dice fruit to make 6 cups. Spray butter flavored Pam in bottom of baking dish 10” x 6” x 2”. Place fruit in baking dish & sprinkle with granulated sugar. Sprinkle crumb mixture all over. Bake 350 degrees for 40 – 45 minutes. Serve warm.

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