1 & 1/2 cups Bisquick
1/3 cup sugar
3/4 cup creamy peanut butter
3/4 cup milk
1 egg
Butter
Honey

Preheat oven to 375F. Lightly grease 8-inch, square baking pan. In medium bowl, combine Bisquick and sugar; mix well. With pastry blender or 2 knives, cut in peanut butter until mixture is coarse and crumbly. Stir in 1/2 cup milk until well blended. Add remaining milk and egg; beat about 2 minutes. With rubber scraper, spread mixture evenly in prepared pan. Bake 20 to 25 minutes, or until shortcake is golden brown and cake tester inserted in center comes out clean. Cut shortcake into 9 squares. Split and butter while warm. Serve with honey.
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1 pkg (8oz) elbow macaroni, cooked
1/4 cup butter
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups milk
2 cups (8oz) Cheddar cheese, grated
1 large tomato, thickly sliced (optional)

Preheat oven to 375°. Melt butter in medium saucepan. Once melted, remove from heat. Stir in flour, salt, and pepper until smooth. Gradually stir in milk. Bring to boiling, stirring. Reduce heat, and simmer mixture for about a minute. Remove from heat. Stir in 1 & 1/2 cups cheese and the macaroni. Pour into a 1 shallow casserole dish or baking pan. If adding the tomatoes, arrange the slices over top. Sprinkle remaining cheese over top. Bake for 15 minutes, or until cheese if golden brown. Enjoy.
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5 celery stalks, strings removed, cut into 3x1/2-inch sticks
1 tablespoon furikake
1 tablespoon toasted sesame oil
1 teaspoon shoyu (soy sauce)
Toasted sesame seeds

Toss celery, furikake, sesame oil, and shoyu in a small bowl to coat. Chill uncovered 30 minutes to let flavors meld. Sprinkle with sesame seeds. Enjoy.
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4 flour tortillas
2 packages of cream cheese
1/2 pound of bacon, cooked and crumbled
4 jalapenos, remove seeds and dice
1 cup shredded cheddar cheese
pinch of salt and pepper

Add the jalapeños to skillet and cook until soft and let cool. In a large bowl add softened cream cheese, jalapeños, bacon, and cheddar cheese. Mix till combined. Spread 1/2 cup of jalapeño poppers mixture on to one side of the tortilla. Tightly roll the tortilla from one end to another. Spread onto all four tortillas. Next, wrap in plastic wrap and place in the fridge for at least 1-2 hours to overnight. Remove from fridge and slice into 1-inch slices. Place nicely on a plate or platter and enjoy.
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3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

In a large bowl place the avocado and lime juice, toss to coat. Drain, and reserving the lime juice. Using a potato masher add the salt, cumin, and cayenne to the bowl and mash. Then, gently fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Enjoy!
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