Easy Peasy Apple Cobbler

INGREDIENTS:

Crust:

1 pkg spice cake mix
1 cup quick-cooking oats
1 cup chopped walnuts
3/4 cup butter, melted

Filling:

6 cups peeled, cored, sliced apples
1/2 cup water
1/4 cup packed brown sugar
2 tbsp cornstarch
4 tsp lemon juice

Crust: Combine dry cake mix, oats, walnuts and melted butter. Mix well. Press 2 1/2cups of crumbled mixture firmly into the bottom of 9X13 pan. Keep extra crumbs for topping.

Filling: In a saucepan mix apples, water and brown sugar. Simmer over medium/low heat for 5 minutes, stirring occasionally. Mix cornstarch and lemon juice until its smooth. Add to apple mixture. Cook, stirring until thickened. Pour over crust. Sprinkle leftover crumbs over fruit. Bake 25-30 minutes or until topping is lightly browned. Serve warm.

This was soo good if you're in the mood for a fall dessert!

Shredded Pork Tacos

This recipe makes about 8-20 tacos depending on size of roast.

INGREDIENTS:

1-3 lb pork picnic roast
1 tbsp olive oil
1 tbsp minced garlic
cumin powder to taste
sea salt, pepper to taste
garlic powder to taste
1 4 oz can diced green chilies
1 can jalapeno salsa ( i used a 7 3/4 oz EL PATO brand in the mexican aisle)
corn tortillas
toppings such as cilantro, onions, cheese, limes, lettuce, tomatoes, etc.

DIRECTIONS:

Mix olive oil with minced garlic, cumin, sea salt, and pepper and rub all over roast. Put the roast in a crock pot on low for 6 hours or until done. Shred the pork with two forks. Add garlic powder and more seasoning if preferred. (i love ALOT OF FLAVOR, its up to you!) Mix in green chilies and jalapeno salsa.

Place corn tortillas in the microwave for 15-20 seconds until soft. Serve tacos with two tortillas each and top with favorite toppings!

We love mexican food at our house and Chris even commented, this is REAL mexican food! Pretty good for a gringo! Delicious!