Spray 10x6x2 inch flameproof baking dish with nonstick cooking spray. Spoon 1/8 inch of eggplant mixture into each reserved shell and transfer shells to sprayed dish. Bake until mixture is hot and shells are tender, about 25 minutes. Remove shells from oven and sprinkle each with an equal amount of Mozzarella cheese; broil until cheese is melted.

Makes 4 servings.

Creamy Mexican Mold:
This is great and you can eat it with crackers or nachos. It takes about 15min. to prepare and 4 to 5 hours to set.

Notes: I use dental floss to pinch off the 1" sections.

Fruit Salsa with Cinnamon Chips

2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees F (175 degrees C).

3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.

Worlds Best caramel Popcorn

12 Qt. Popped popcorn in a large bowl
2 C Brown sugar
1 C White sugar
1 C Sweet and condensed milk
1 C Karo syrup
1 C Butter
1 tsp. Baking soda
1 Tb. Vanilla

In heavy sauce pan melt butter. Stir in sugars, milk, and Karo syrup. Cook to a soft ball stage (227 -229°F). Remove from heat. Quickly stir in baking soda and vanilla. Pour over popcorn and mix with wooden spoon until evenly coated. Enjoy!