Brownie Toffee Trifle

1 package fudge brownie mix (9x13-inch pan size)
4 teaspoons instant coffee granules
1/4 cup warm water
1-3/4 cups cold milk
1 package (3.4 oz) instant vanilla pudding mix
2 cups whipped topping
1 package (11 oz) vanilla or white chocolate baking chips
3 Heath candy bars (1.55 oz each) chopped

Prepare and bake brownies according to package directions, using a 9x13 baking pan.
Cool; cut into 3/4 inch cubes.
Dissolve coffee granules in warm water.
In mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
Beat in coffee mixture.
Fold in whipped topping.
In 3-quart trifle glass or bowl, layer half of the brownie cubes, pudding, vanilla chips and candy bars. Repeat layers.
Cover and refrigerate for at least an hour before serving.

Spinach and Bacon Pasta Toss

1 lb wide egg noodles
3/4 cup Zesty Italian salad dressing
1 lb boneless, skinless chicken breasts, chopped
1 pint cherry tomatoes, halved
1 bag (6 oz) fresh baby spinach leaves (4 cups)
1 cup shredded Mozzarella Cheese
8 slices bacon, crisply cooked and crumbled

1. Cook egg noodles as directed on package. Drain, reserving 1/2 cup of cooking water.
2. Heat dressing in large skillet on medium heat. Add chicken; cook and stir 5 to 7 minutes or until cooked through. Add tomatoes; cook 1 minute, stirring occasionally. Stir in noodles and reserved cooking water. Remove from heat.
3. Add spinach, 1/2 cup of cheese and the bacon. Toss lightly to combine. Sprinkle with remaining 1/2 cup cheese.

Quick and Easy Casserole

1 lb hamburger
1 medium onion, chopped
24 oz pkg hashbrowns, thawed (southern style)
1 can cream of mushroom soup
1 cup sour cream
2 1/2 cups shredded cheddar cheese
2.8 oz can french fried onions

1. Brown hamburger with onion and 1/4 teaspoon salt. Drain.
2. In large bowl, combine hamburger, hash browns, soup, sour cream and cheese.
3. Spread in greased 9x13 baking dish.
4. Bake uncovered 40 minutes in 325 oven.
5. Top with french fried onions and bake for 10 more minutes.

Layered Enchilada Bake

1 lb. lean ground beef
1 large onion, chopped
2 cups Salsa (whatever kind you prefer)
1 can (15 oz.) black beans, drained, rinsed
1/4 cup Zesty Italian Dressing
2 Tbsp. Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup Sour Cream
1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese

HEAT oven to 400ºF.
BROWN meat with onions in large skillet on medium-high heat; drain. Stir in salsa, beans, dressing and seasoning mix.
ARRANGE 3 tortillas on bottom of 13x9-inch baking dish; cover with layers of half each meat mixture, sour cream and cheese. Repeat layers. Cover with foil.
BAKE 40 min.or until casserole is heated through and cheese is melted, removing foil after 30 min. Let stand 5 min. before cutting to serve.

Serving suggestion: Top with chopped tomatoes, shredded lettuce, and cilantro. We also added extra sour cream.

* We didn't have enough regular salsa so we used some that had corn in it, which was really yummy so I definitely suggest trying out different salsas.

*This is a great recipe to freeze.

*If you go to the Kraft website, you can watch a video showing how to make it. My suggestion is to not wrap your pan in foil as the lady suggests, it may be easier pan cleanup, but you end up with foil pieces in your food due to cutting that when you serve it.

Cranberry-Oat Bars

1 cup butter, softened
1 cup brown sugar, packed
2 cups quick-cooking oats, uncooked
1 and 1/2 cups plus 2 Tablespoons all-purpose flour, divided
1 teaspoon baking soda
2 cups sweetened, dried cranberries
1 cup sour cream
3/4 cup sugar
1 Tablespoon lemon zest
1 and 1/2 teaspoon vanilla extract
1 egg
1/2 teaspoon cinnamon

Combine butter, brown sugar; stir in oats, 1 and 1/2 cups flour and baking soda until crumbly. Press half the mixture into an ungreased 9 x 13 baking pan, setting remaining half aside. Bake at 350 degrees until golden, about 10 or 12 minutes. Mix remaining ingredients together; spread over crust. Sprinkle reserved oat mixture on top; bake 25 to 30 additional minutes. Cool completely. Slice into bars to serve. Makes 3 dozen.