Enchilada Casserole

1lb ground beef
1 lg onion, chopped
2 cups salsa
1 can (15oz) black beans, rinsed and drained
1/4 cup Italian dressing
2T taco seasoning
1/4 tsp. ground cumin
6 flour tortillas
3/4 cup sour cream
1 cup Mexican shredded cheese
1 cup shredded lettuce
1 medium tomato, chopped
1/4 minced cilantro

In a large skillet, cook beef and onion over med heat until no longer pink,
drain. Stir in salsa, beans, dressing, taco seasoning and cumin. Place 3
tortillas in 2-qt baking dish coated with cooking spray. Layer half of the
meat mixture, sour cream and cheese. Repeat layers. Cover and bake at 400
for 25 min. Uncover, bake 5-10 min longer until heated thru. Let stand for 5
min before topping with lettuce, tomato and cilantro.

Fudge Meltaways

1/2 cup butter

1 sq. unsweetened chocolate (1 oz.)

1/4 cup granulated sugar

1 tsp. vanilla

1 egg, beaten

2 cups graham cracker crumbs

1 cup coconut

1/2 cup chopped nuts (I don't use)

1/4 cup butter

1 Tb. milk

2 cups powdered sugar

1 tsp. vanilla

2 sq. unsweetened chocolate (2 oz.)

Melt 1/2 cup butter and 1 sq. chocolate in saucepan. Blend granulated sugar, 1 tsp. vanilla, egg, crumbs, coconut, and nuts into butter-chocolate mixture. Mix well and press into ungreased baking dish, 9x9 or 9x13 (if using 9x13 I double the recipe). Refrigerate.

Mix 1/4 cup butter, milk, powdered sugar, and 1 tsp. vanilla. Spread over crumb mixture. Chill.

Melt 2 sq. chocolate and spread evenly over chilled filling. Chill again. Cut into tiny squares before completely firm.

Sloppy Joe Casserole

1lb hamburger
1 medium onion chopped (1/2 cup)
1 can tomato sauce
1 TBS packed brown sugar
2 tsp Worcestershire sauce
1 tsp yellow mustard
1 pouch (6.5 oz) Betty crocker golden corn muffin and bread mix (I couldn’t find this, so just used a box of jiffy corn muffin mix)
1/3 cup milk
2 TBS vegetable oil
1 egg
1 cup shredded cheddar cheese (4oz)

1. heat oven to 350 in skillet cook hamburger and onion over medium-high heat 5-7 minutes, stirring frequently, until brown. Drain. Stir in tomato sauce, brown sugar, Worcestershire sauce and mustard. Cook 2-3 minutes stirring frequently until boiling. Keep warm

2. or skip #1 and just make manwich then follow directions below! :-)

3. in a small bowl, stir corn bread mix, milk, oil and egg just until moistened (batter will be lumpy)

4. spoon hot beef mixture into 8-inch (2-quart) glass baking dish. Sprinkle with ¾ cup of the cheese. Spoon corn bread batter evenly over top

5. bake 25-35 minutes or until toothpick inserted in center comes out clean. Sprinkle remaining ¼ cup cheese over hot casserole.

I didn’t realize until it was too late about the cheese on the top, and sprinkled all of it over the hamburger instead of the top- still turned out good!

Potato Chip Cookies

**The perfect thing to do with those crumbs left in the bottom of the bag**

1 lb. Butter
1 c. Sugar
1 tsp. Vanilla
3 1/2 c. Flour
1 1/2 c. Coarsely Chopped Chips
Powdered Sugar

1. Cream butter, sugar, & vanilla together.
2. Slowly add flour.
3. Fold in chips.
4. Drop by spoonful onto baking sheet. Flatten.
5. Bake at 350 degrees for about 10-15 minutes, until edges are slightly browned.
6. Cool and sprinkle with powdered sugar.

**Makes about 3 dozen, depends on your size of spoonful**

Double Chocolate Cookies

1 box Devils Food Cake Mix
1 egg
1/2 c. oil
12 oz. bag of chocolate chips

Mix together! (the mix will be dry!!!!!!) Use hands to squish out about teaspoon size cookies. Bake at 375 for 5 mins and then let cool on tray for five minutes (this is a must)!!! Just that easy...
Makes about 3 doz!

Pierogi casserole

1 stick melted butter
1 pkg. bow tie macaroni, cooked
Hungry Jack Instant (6 servings), follow the instructions on the box
1 lb. Velveeta cheese
3 med. onions

Cook macaroni and put aside. Make the instant taters according to box and set aside. (When making the instant potatoes, melt 3/4 pound of the Velveeta cheese in the boiling water.) Melt butter and saute on onions.
Layer the potatoes, onions, macaroni, then repeat. Cover the top of the casserole with the remaining 1/4 pound cheese, grated. Bake at 350 degrees for 1/2 hour uncovered.

Cheesy Enchilada Casserole

2 cups cut-up cooked chicken
1 tsp sugar
1/2 cup chunky salsa
1 can (19oz) Enchilada sace
2 cans (11oz) whole kernel corn, drained
2 cups coarsely broken tortilla chips
4 medium green onions sliced (1/4 cups)
1 medium tomato chopped (3/4 cup)
1 cup shredded cheddar-jack (with jalapeno peppers cheese blend if you prefer)

1. heat oven to 350, in medium bowl mix chicken, sugar, salsa, enchilda sauce and corn
2. place tortilla chips in ungreased 2-quart glass baking dish. Top with chicken mixture. Sprinkle with onions, tomato, and cheese
Bake 35-45 minutes or until hot and bubbly. If desired arrange additional tortilla chips around edge of dish.

Mashed Potato Quesadillas

2 cups mashed potatoes
6-8 slices cooked bacon, crumbled
1/4 cup sliced green onions
8 flour tortillas
2 cups shredded Cheddar cheese
1 cup salsa
1/4 cup sour cream

Stir together mashed potatoes, bacon and green onions and warm in a skillet until heated through. Spread mashed potato mixture onto 4 tortillas, spreading to within 1/2 inch of the edges. Sprinkle the shredded cheese on top of the mashed potatoes and top with the remaining tortillas. Spray each side of quesadilla with cooking spray.
Preheat a large skillet over medium heat. Place a quesadilla into the preheated pan, and cook until golden brown and crispy, then turn over and continue cooking on the other side until browned, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve with salsa and sour cream.

Garden Vegetable Black Bean Soup

(Originally posted by Renee)
3 (15 oz) can Black beans, rinsed and drained
2 (about 2-3 cups) green peppers, chopped
2 cups celery chopped
2-3 cups onions, chopped
1 T olive oil
3 cubes vegetarian boullion cubes (can substitute chicken cubes)
3/4 tsp oregano or Italian seasoning
2 1/2 cups water (can use vegetable broth or chicken broth, omit boullion)
2 cups carrots, chopped
2 cups frozen corn
2 cloves garlic, minced
3 cups fresh tomotoes, chopped (or 2 cans)
3/4 tsp ground cumin
salt and pepper to taste

1. In a large pot (5 qt or more), cook pepper, carrots, celery, corn, onion, and garlic in oil until tender. (You may substitute frozen versions of all veggies. It is equally delicious and quite time saving.)

2. Puree 2 cans rinsed beans, one at a time with 1/2 cup water each. If using broth, use broth in place of water. Swish blender with remaining liquid and add all to sauteed veggies.

3. Add any remaining liquid, 1 can rinsed and drained whole beans, tomatoes, and spices. Bring to a boil.

4. Reduce heat. Cover and simmer 20 minutes.

**Great served with sour cream, your favorite fresh bread, or tortilla strips**

Shortcut Pumpkin Bread

Prepare a yellow cake mix according to package directions, omitting water.
Stir in 1 cup pumpkin puree, 1 cup mashed bananas, and 1 tsp cinnamon.
Pour into a greased 9-inch loaf pan.
Bake at 375 degrees for 50 minutes.
In a mixer bowl, beat 4 oz. softened cream cheese and 1/4 cup softened butter until creamy.
Stir in 1/2 tsp vanilla extract and slowly add 1 cup powdered sugar.
Frost cooled bread; chill.

*One slice actually counts as 1/2 serving of fruits and veggies* Imagine how many servings the whole loaf will yield?? :)

Pumpkin Dip

1- 8 oz cream cheese
2 cups powdered sugar
2 cups pumpkin (fresh or 15 oz can)
1 tsp cinnamon
1/2 tsp ginger

Mix cream cheese and powdered sugar until well blended.
Mix in all other ingredients.
Refrigerate to firm it a bit.
Serve with vanilla wafers, ginger snaps, apple slices, etc.

Freezes very well.

Pumpkin Pie Dip

1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
Gingersnap cookies (graham crackers, Nilla Wafers, etc)

1. In a large bowl, beat cream cheese and confectioners' sugar until smooth

2. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended.

3. Serve with gingersnaps.

4. Refrigerate leftovers. (Yield: 4 cups)

Maple Pumpkin Bacon Flan

15 oz can of pumpkin puree

3 egg yolks

2 eggs

1/3 c maple syrup

1/3 c reduced fat sour cream

4 strips cooked bacon

salt and pepper to taste

Blend all ingredients in blender except bacon until smooth. Stir in bacon broken into bits.

Coat six 6 oz ramekins with cooking spray and pour in the batter. Place cups in a roasting pan, add enough hot water to come half way up the sides of the cups, and bake for 30 minutes at 350.

Remove from oven and let rest 20 minutes. Use a knife around edges of the flans and unmold them onto plates. Garnish with sour cream if desired.

Gruyere Mushroom Quiche

6 oz grated Gruyere

½ c milk

½ cream

1 lb mushrooms

2 chopped shallots

nutmeg to taste

2 eggs

1 egg yolk

1 pie crust

Saute mushrooms dry with shallots. Drain any moisture. Sprinkle half of cheese into crust. Put mushrooms on top. Sprinkle remaining cheese. Combine egg, milk, cream, and nutmeg. Pour over mushrooms.

Bake at 375 for 40 minutes..

Pear Chocolate Tarte

2 ripe pears, peeled and cut into spears in eighths

100 g semisweet or 70% chocolate

1 piecrust

2 eggs, beaten

1 stick of butter, melted

¾ cup of almond meal/flour (they sell this at Meijer’s & Kazmeier’- Bob’s Red Barn Mill brand)

1 c of powdered sugar

Preheat oven to 375

Unroll the pie crust into a round, 11 inch tarte pan. Pierce the crust on the bottom several times with a fork.

Melt the chocolate in a bowl in the microwave until smooth, 30 seconds at a time, mixing after each heating. Pour over the piecrust and spread gently with a rubber spatula.

In a bowl, mix the almond meal, the powdered sugar, the butter and two beaten eggs until just blended.

Pour over the chocolate covered pie crust. Arrange pear spears on top of batter.

Bake approximately 45-55 minutes. Check to make sure center is set and cooked through before removing from oven.

Oatmeal Pancakes from Cooking Light

1/4 c flour (I used whole wheat)
1 c quick oats (the recipe says it needs to be quick kind)
1 tbl sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp salt

1 c buttermilk
2 tbl melted butter
1 large egg


Mix dry ingredients. Whisk together wet ingredients, and then add to dry
stirring until just moist. Cook in a griddle with canola oil or spray.

Aunt Kitter's Stromboli

2 loaves frozen bread dough
10 slices pepperoni
10 slices cooked ham
10 slices hard salami
10 slices provolone
10 slices mozzerlla
Spagetti sauce
mustard, mayo

Thaw bread till soft and roll into rectangle. Spoon medium layer of spagetti sauce down thru the middle of the rolled out bread. Layer with meats and cheeses. (5 of each). On the other loaf use the mustard/mayo mixed as your sauce. Fold over longways and pinch together tightly. Put 2-3 slits on the top and let raise a little (30 min). Bake at 375 on a greased cookie sheet for 20-25 min or until golden brown on top and no longer gooey. Take out and brush with butter across the top.

We usually make 2 loaves b/c it's super yummy as leftovers and one just isn't quite enough for one meal.

French Chocolate Pie

3/4 cup butter, unsalted
1 1/8 c. sugar
2 squares melted chocolate (unsweetened, nestle)
1 tsp. vanilla
3 eggs
Graham cracker crumbs

Make crust (as directed on crumb box) in metal pie pan and chill for 45 min. Set aside 2 T of crust to sprinkle on top of pie later. Cream butter, blend in sugar, add chocolate and vanilla. Add 1 egg at a time, beating with mixer on medium each egg for 5 min before adding the next. Yes you will be beating for a total of 15 min. Pour into graham cracker crust. Sprinkle the 2T of crust on top. Chill 2-3 hrs or until set. Keep refridgerated at all times.

Special K Bars

6 Cups Special K
1 cup white karo syrup
1 cup sugar
2 T butter
1 18 oz jar peanut butter
6 oz choc chips
6 oz butterscotch chips

Mix peanut butter and cereal (ok if cereal gets crushed). On stove top bring karo syrup, sugar and butter to a boil. Mix with cereal. Press into 9x13 pan. Melt chips in microwave 2-3 min. Frost and refridgerate at least 1-2 hrs. Cut at room temp. Store in ziplock or tupperware in cool place.

Cheesy Bacon Quiche

1 1/4 cups Bisquick
1/4 cup margarine or butter, softened
2 Tbsp boiling water
1 cup shredded swiss cheese
6 oz sliced Canadian-style bacon, chopped
4 medium green onions, sliced
1 1/2 cups half-and-half
3 eggs
1/2 tsp salt
1/4 tsp cayenne pepper

1. Heat oven to 400. Grease pie plate. Stir Bisquick and margarine until blended. Add boiling water; stir vigorously until soft dough forms. Press dough on bottom and up side of pie plate, forming edge on rim of pie plate.
2. Sprinkle cheese, bacon and onions over crust. Beat half-and-half and eggs; stir in salt and cayenne pepper. Pour into crust.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Caramel Apple Dessert

1 1/2 cups Bisquick
2/3 cup sugar
1/2 cup milk
2 cups apples
1 Tbsp lemon juice
3/4 cup brown sugar, packed
1/2 tsp cinnamon
1 cup boiling water

Preheat oven to 350.
Mix Bisquick and sugar in bowl.
Stir in milk until well blended.
Pour into ungreased 9x9 pan.
Top with apples; sprinkle with lemon juice.
Mix brown sugar and cinnamon; sprinkle over apples.
Pour boiling water over apples.
Bake 50 - 60 minutes or until toothpick inserted in center comes out clean.
Serve warm with whipped cream.

Crockpot Applesauce

6-8 apples, peeled, cored, and chopped into large chunks
1/4 c. water
1/8 c. brown sugar
Cinnamon

1. Put everything in the crockpot with lid on.
2. Cook on low all night (or all day), stirring occasionally, until it's the texture you prefer.

**Adjust this recipe to your liking and the size of your apples. If you find that it is getting too thick, add some water. Some types of apples are sweet enough that you don't have to add any sugar**

Puffed Pancake with Sausage

1 (8 oz) package of brown&serve sausage links
2 eggs, beaten
1 cup milk
1 Tbsp. cooking oil
1 c. flour
1/4 tsp. salt


1. Grease bottom and sides of a 9x9 baking dish.
2. Slice sausage into small pieces and brown in a large skiller.
3. In a medium bowl, combine eggs, milk, and oil.
4. Stir in flour and salt.
5. Beat until smooth and then pour batter into greased baking dish.
6. Sprinkle sausage pieces into batter.
7. Bake 35 minutes at 350 degrees or until puffed and golden brown.

**Serve with syrup and homefires**

Mountain Dew Apple Dumplings

2 (8 count) cans cresent rolls
2 large Granny Smith apples
1/2 c. brown sugar
1/2 c. white sugar
1/2 c. butter
1 tsp (+/-)cinnamon

1. Grease a 9x13 baking dish.
2. Peel and slice apples into 16 slices.
3. Roll each apple slice in 1 section of cresent roll.
4. Place rolled slices in dish.
5. Melt butter, add sugar, and cinnamon. Pour over apples, turning if needed to coat.
6. Pour can of Mountain Dew over all.
7. Bake at 350 degrees for 45 minutes.

Ham 'n' Tater Bake Recipe

1 package (28 ounces) frozen steak fries (semi-thawed)
3 cups frozen chopped broccoli, thawed and drained
1-1/2 cups diced fully cooked ham
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
3/4 cup milk
1/2 cup mayonnaise
1 cup (4 ounces) shredded cheddar cheese

1. Arrange the fries in a greased 3-qt. baking dish
2. Layer with broccoli and then ham.
3. Combine the soup, milk and mayonnaise until smooth; pour over ham.
4. Cover and bake at 350° for 20 minutes.
5. Sprinkle with cheese and bake, uncovered, 20-25 minutes longer or until bubbly.

Yield: 6-8 servings.

Chocolate Crunch Pie

1 (9 inch) prepared chocolate cookie crumb crust
1 (3.9 ounce) package chocolate instant pudding mix
1 cup cold milk
1 (8 oz.) container frozen whipped topping, thawed
20 chocolate sandwich cookies, crushed
1 1/2 cups semi-sweet chocolate chips

1. In a medium bowl, whisk together pudding mix & milk. Allow to set up to 5 minutes, then fold in whipped topping. Gently stir in 1 cup of crushed cookies and the chocolate chips. Spoon into crust. Sprinkle top with remaining crushed cookies.

2. Freeze overnight for best results. Remove pie from freezer 15 minutes before serving.

* I used Oreo cookies with chocolate filling to make it extra chocolatey, but you can use regular ones too.

Cake Mix Bar Cookies

1 box yellow cake mix
1 egg
1/2 cup oil
1/4 cup water
1 cup chocolate chips

Mix cake mix, egg, oil, and water until smooth.
Mix in chocolate chips.
Bake in greased 9x13 baking pan at 350 degrees for 20-25 minutes, until golden brown.
Cool and cut into squares.
Enjoy!!!

Undone Stuffed Pepper Casserole

1 lb. ground beef
2 green peppers, coursely chopped
3 cloves garlic, minced
2 cups cooked long-grain white rice (I used brown rice)
1 jar (26 oz.) spaghetti sauce (whatever kind you prefer-mine had green pepper in it)
1-1/2 cups finely shredded 5-cheese Italian blend or mozzerella, divided

Heat oven to 350-degrees F.

Brown ground beef with green peppers & garlic; drain. Stir in spaghetti sauce, rice, and 3/4 cup of cheese.

Spoon mixture into 2 qt. casserole dish & then top with remaining cheese.

Bake for 25 minutes.

Enjoy!

Shepard's Pie

Easy Shepard’s Pie

1 lb ground beef

2 cups hot mashed potatoes (I use instant)

4 oz. cream cheese, cubed

1 cup shredded cheese

2 cloves garlic, minced

4 cups frozen mixed veggies, thawed

1 cup beef gravy

Preheat oven to 375. Brown meat in skillet, drain.

Mix potatoes, cream cheese, ½ cup cheese and garlic till blended.

Stir veggies and gravy into meat.

Spoon veggies into 9 inch square baking dish

Cover with potato mixture

Sprinkle with remaining ½ cup shredded cheese.

Bake uncovered for 20 min or until heated thru.

When using instant potatoes omit milk, the cream cheese will make them fluffy.

Hamburger Casserole

1 lb ground beef
1 small onion, chopped
1 can cream of chicken soup
1 can green beans
1 cup mozzarella cheese
1 cup shredded cheddar cheese
12 oz bag frozen tater tots

Brown beef and onion. Drain. Mix together cream of chicken soup, green beans, 1/2 cup mozzarella and 1/2 cup cheddar cheeses. Spread in 9x13 baking dish. Layer frozen tater tots on top. Sprinkle with remaining mozzarella and cheddar cheeses. Bake at 350 for 45 minutes.

Easy Weeknight Casserole

1 1/2 lbs ground beef
14 1/2 oz can diced tomatoes
1 tsp salt
1 1/2 cup sour cream
3 oz cream cheese, softened
1/4 cup onion, chopped
8 oz medium egg noodles, cooked
1 cup shredded cheddar cheese

Brown beef. Drain. Add tomatoes and salt. Reduce to low heat and simmer for 15 minutes. Combine sour cream, cream cheese, and onion in bowl. Mix well and set aside. Place half the noodles in lightly greased 9x13 pan. Top with meat mixture, then sour cream mixture. Layer remaining noodles over top. Sprinkle with cheese. Bake at 350 for 25 minutes.

Hot Tamale Casserole

1 lb ground turkey
1 package taco seasoning mix
1 package corn muffin mix
1 egg
1/2 cup milk
1-2 cups Monterey Jack cheese
1 cup salsa

Brown turkey, drain. Add taco seasoning. Set aside. Prepare corn muffin mix with egg and milk. Mix well. Pour half of batter into greased 81/2 x 11 baking dish. Top with turkey. Layer with up to one cup of cheese. Pour remaining batter over cheese and spread evenly. Bake at 350 for 30 minutes. Remove from oven. Spread with salsa and sprinkle with remaining cheese. Bake additional 10 minutes. Cool for 15 minutes before serving.
** This recipe is not spicy at all!!! Don't let the name fool you :)

Winter White Lasagna (Rachael Ray)

2 tablespoons extra-virgin olive oil (EVOO)
2 1/2 pounds sweet Italian chicken sausage, removed form the casing (see tip below)
1 pound button mushrooms, sliced
Salt and freshly ground pepper
4 tablespoons butter
4 tablespoons flour
2 cups milk
2 cups chicken stock
A generous dash fresh nutmeg
1 box oven-ready lasagna noodles
4 cups shredded Italian Four Cheese blend

Preheat oven to 375F.

Place a large skillet over medium high heat with EVOO, about 2 turns of pan. Add the sausage to the pan and cook, breaking it up with a spoon, until the meat is crumbled and golden brown, about 10 minutes.

Add the mushrooms to the pan and cook until golden brown, 5-6 minutes. Season the mixture with salt and freshly ground pepper and reserve.

While the meat is browning up, place a large saucepan over medium heat and melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk in the milk and chicken stock and bring the sauce up to a bubble. Add in the nutmeg and season it with salt and freshly ground pepper , then simmer until the sauce thickens, 3-4 minutes.

Assemble the lasagna by ladling a small amount (about 1/2 cup, just eyeball it) of the sauce into the bottom of a 13x9" baking dish. Lay three of the lasagna noodles over the sauce and top them with about 1/3 of the meat-mushroom mixture. Top with about 1 cup of sauce and about 1 cup of shredded cheese (about 2 generous handfuls). Make two more layers of the lasagna using three lasagna noodles, 1/3 of the meat-mushroom mixture, 1 cup of sauce and 1 cup shredded cheese for each layer. Top the lasagna with the last three noodles, remaining sauce and remaining shredded cheese.

Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and bake another 15 minutes until the cheese is melted and the sauce is bubbly.

* This is such a super yummy change from regular lasagna! My whole (extended) family loves it when I make it!

* You can find chicken sausage at Kroger in the meat case. They have a couple different kinds that work for this recipe - Tomato Basil & Italian. They sometimes have it in their discount meat section, which saves you a lot of money, so definitely check there, but make sure you use the sausage within a day or so because it can go bad fast!

Creamy Delicious Chicken Breasts

8 boneless, skinless chicken breast halves
8 slices swiss cheese
1 can cream of chicken soup
1 cup herb-seasoned croutons, crushed
1/4 cup butter, melted

Place chicken in greased 9x13 baking dish.
Top with swiss cheese, then soup.
Sprinkle with croutons.
Drizzle with melted butter.
Bake uncovered at 350 for 45 minutes.

Taco Pizza

1 lb ground beef
1 pkg taco dinner (includes hard shells, taco seasoning, and taco sauce)
12-inch ready to use pizza crust
1 can refried beans
1 to 2 cups Mexican cheese
1 cup shredded lettuce
1 large tomato, chopped

Heat oven to 400
Brown ground beef with taco seasoning as directed on package of taco dinner. Spoon refried beans onto pizza crust. Spoon ground beef on top of refried beans. Top this with cheese.
Place directly on oven rack.
Bake 8-10 minutes or until crust is golden brown and cheese is melted.
Top with lettuce and tomato. Crush taco shells, sprinkle over pizza. Drizzle with taco sauce.
*I have made this with or without the refried beans. Tastes yummy either way!

Bean Salsa

1 can pinto beans
1 can black beans
1 can black eyed peas
1 can white corn
1 cup green pepper
1 cup celery
1 cup onion
1 tomato
1 teaspoon salt
½ teaspoon pepper
¾ cup cider vinegar
1 cup sugar
½ cup oil
1 tablespoon water


1. Drain and lightly rinse all caned goods, place in large bowl.

2. Dice green pepper, celery, onion and tomato into small bits, not much bigger then the beans, place in bowl.

3. In a saucepan combine salt, pepper, vinegar, sugar, oil and water. Bring to a boil stirring often.

4. Let cool, and then pour over beans, stirring to combine well.

5. Refrigerate 24 hours.

**Serve with scoop style tortilla or corn chips**

Bacon CheeseBurger Pasta

8 oz penne pasta (or small shells)
1 lb. ground beef
6 strips of bacon
1 can condensed tomato soup
1 cup shredded cheese

1. Cook pasta according to directions.

2. Meanwhile, cook beef until no longer pink; drain & set aside.

3. Cook the bacon in the same skillet until crispy. Drain bacon on paper towels, and crumble once cool. Discard drippings from pan.

4. Drain pasta and add to skillet.

5. Stir in soup, beef and bacon; heat through.

6. Sprinkle each serving with cheese.

**I thought this was a little dry, so I added a 1/2 can of milk, but you may want to use 2 cans of soup.**