WCWS

Softball season is winding down. And the Women's College World Series is on this weekend. I'm rooting for Baylor (I always try and root for the underdog -- woot, woot!).

So we had our friend, Scott come over last night to watch Florida vs. Missouri (Florida won).

I made a Pasta Salad and Stir Fry Walnut-Shrimp (from Flat Belly Diet Cookbook).

Now for dessert, I realized that I only had 1 egg in the fridge. So I decided to hunt for a recipe online that didn't require any eggs. This is what I found.

Eggless Italian Chocolate Nut Cookies

 ....it tasted like fudgy brownies but not too sweet, just right because of the raisins!
And hubby bought fresh organic strawberries that I decided to make a
Strawberry Apple Crisp

 

Makes 2

Topping

1/4 c. oats

1 1/2 Tbsp. whole-wheat pastry flour (or all-purpose or whole-wheat)

1 Tbsp. brown sugar

pinch salt

1 Tbsp. butter

Filling

1 1/2 c. sliced strawberries

1 small apple, peeled, cored, diced

lemon juice

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/8 tsp. vanilla extract

1 tsp. cornstarch

3 tsp. brown sugar

Heat oven to 400°F. In a small bowl, combine oats, flour, brown sugar and salt. Mix in butter until mixture forms coarse crumbs. Set aside.

In a medium bowl, combine strawberries and apples. Squeeze a little lemon juice over fruit to keep the apples from turning brown. Add remaining ingredients; stir until combined.

Divide fruit between two ramekins. Sprinkle crumble topping over fruit. Bake for 10 minutes; lower the oven temperature to 350°F and bake for another 10-15 minutes, until the topping is golden and the fruit is bubbly.

Look who's begging at the dinner table....

Have you seen the new food pyramid?? I have to say, I  like it! So much easier than what we grew up with. Don't you think?

VS. 

I'm off to run...talk to you soon!