Caramel Apple Muffins
2 1/2 cups chopped pecans, toasted and divided
Peel and finely chop apples to equal a heaping 3.5 cups. Set aside.
Stir together sugar and next 3 ingredients in a large bowl.
Stir together flour and next 3 ingredients; add to sugar mixture, stirring just until wet and blended. Fold in finely chopped apples and 1 cup toasted pecans (saving the rest to sprinkle on top of caramel).
Spoon batter evenly into muffin pan cups, filling cups three-quarters full.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan, and cool, bottoms up, on a wire rack. Poke deep tunnels in the centers of each muffin and fill with caramel icing.
Eggplant and Squash Parmesan
Slow cook a garlic, onion, tomato sauce; bake or pan grill eggplant in olive oil; and thickly slice the squash, set all aside. Mix together ricotta, an egg, and cottage cheese. Alternate layers like shown in pictures below, ending with sauce and Parmesan/mozzarella cheese (or choice of Italian cheeses). Bake at 400 for 30-45 minutes.