CREAMY PESTO SAUCE

1 head of garlic

Olive oil

1 cup of pine nuts, toasted

1 med. onion, diced

¼ cup white wine

2 containers pesto sauce

1 cup grated fresh parmesan cheese

½ cup grated fresh pecorino and romano cheese

1 cup whipping cream

1 lb. cooked pasta

Cut top off head of garlic just to expose tops of garlic cloves.  Drizzle olive oil over garlic head.  Wrap in foil and bake at 400 degrees for about 20 minutes.  When cool enough to handle, squeeze garlic cloves from skin and mash with a fork.

Saute diced onion in small amount olive oil.  Add wine, pesto sauce, and garlic.  Heat gently.  Add cream and cheeses.  Stir over low heat till cheese is melted.  Add more cream if sauce is too thick.  Stir in nuts. 

Toss to coat pasta evenly and serve.

Oatmeal Streusel Topping

1 cup (packed) golden brown sugar

1 cup old-fashioned oats

¾ cup flour

¼ tsp. salt

½ cup (1 stick) unsalted butter, room temp., cut into pieces

Combine brown sugar, oats, flour, and salt in large bowl; toss to blend.  Add butter and rub in with fingertips until mixture comes together in moist clumps

I cut my apples up. Toss them with small amount (2 tbsp) lemon juice.   Throw them in glass baking dish and cover with this topping. 

These freeze very well and you just take from freezer and pop into the oven.