Hot 5 Bean Salad

1/2 lb. bacon, diced
2 onions, diced
3 stalks of celery, diced
1 clove of garlic, minced

1 can of kidney beans with liquid
1 can of green beans, drained
1 can of yellow (or wax) beans, drained
1 can of lima beans, drained
1 can of pork & beans with liquid

Sauce:
1 cup brown sugar
1 12 oz. bottle of chili sauce (found by the bbq sauce in the store)
1 cup ketchup
1/2 cup water
1 tsp. pepper
2 TBSP. vinegar
1 TBSP. worchestershire sauce

In a pan, fry up the bacon. When it starts to get crispy, add the onions, celery, and garlic. Saute until the veggies are softened. Then remove heat and add all the ingredients for the sauce. Mix well! In a large casserole dish, empty all the cans of beans and then mix in sauce.
Bake uncovered at 350 degrees for about 1 hour. Enjoy!
This makes a big portion so it is great to take to potlucks and family picnics!!!!

Summer Pasta Salad (from Kraftfoods.com)

Ingredients:
1 box Bowtie Pasta
2 cups fresh broccoli florets
1 red onion, chopped
1 red pepper, chopped
1 pint cherry tomatoes, halved
1 bottle Sun-Dried Tomato salad dressing (I use Kraft brand)
1/2 cup Parmesan Cheese

Directions:
Cook pasta as directed on package. During the last 3 minutes of cooking, place broccoli in boiling water. Drain, rinse and drain again.
Stir in onion, pepper, tomatoes and salad dressing.
Refrigerate at least 1 hour. Sprinkle with Parmesan Cheese before serving.
*This salad tastes better the longer it is refrigerated.

Seven Layer Taco Dip

INGREDIENTS
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese



DIRECTIONS
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Strawberry Pretzel Salad

INGREDIENTS
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Truffle Brownie Cups (A Pampered Chef Recipe)

1 2/3 C semi-sweet chocolate chips, divided
2 Tb butter
1/2 C sugar
1 egg
2/3 C flour
3/4 C heavy cream
Assorted garnishes: Whipped topping, maraschino cherries, chopped nuts, strawberries

Preheat oven to 325.

Make ganache filling: Microwave heavy cream for 2 minutes. Add 1 C of the chips and whisk until smooth. Refrigerate mixture while baking brownie cups.

Make brownie cups: Spray mini-muffin pan with cooking spray with flour, or use butter or oil to grease then flour. Microwave 2/3 C chocolate chips and butter for about 1 min, stirring every 20 seconds. Stir until melted and smooth. Add sugar and egg and blend until smooth. Add flour until just combined. Using two teaspoons, place batter into wells filling to 2/3 full. Using tart shaper, gently tap batter to create level tops. Bake for 10-12 minutes or until edges are set (do not overbake). Cool 2 minutes, make indentations in each brownie with tart shaper, you'll feel when the well is deep enough. Let cool.Place ganache in a plastic bag, and snip off the end. Pipe into brownie cups. Add garnish as desired. These are excellent from the fridge. Makes 24.

Easy Oreo Truffles

INGREDIENTS
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
DIRECTIONS
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. Put into the freezer for about 20 minutes till firm.
Dip balls in chocolate ( I use tongs); place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Strawberry Rhubarb Muffins

(From the Toledo Farmers' Market)

Muffins
2 C. flour
1/2 c. sugar
3 tsp. baking powder
1 large egg
1/3 c. oil
3/4 c. milk
1 tsp. vanilla
1 C. mixed rhubarb and strawberries chopped

Topping
2 Tbs. sugar
1/4 tsp. cinnamon

1. In a large bowl, mix dry ingredients.
2. In small bowl, beat egg. Then, add to dry ingredients and mix.
3. Add remaining liquid ingredients to dry mixture. Mix, but do not over mix.
4. Add fruit and fold in gently.
5. Pour evenly into 12 paper cup lined muffin tin.
6. Sprinkle 1/4 tsp. topping on each muffin, if desired.
7. Bake at 350 F for 20-30 min. until done.