5 Layer Bean Dip

Ingredients:

1 can of spicy re-fried beans
1 pkg of Mexican blend shredded cheese
1 small container of sour cream
1 jar of salsa
1 bunch of green onion
1 bag of tortilla chips

Directions:

1. In a pie pan spread re-fried beans.
2. Pour desired amount of salsa on top of the beans.
3. Spread sour cream over the salsa. (Don't worry it the salsa and sour cream mix)
4. Top the sour cream with cheese.
5. Dice the green onions and sprinkle over the cheese.
6. Serve with tortilla chips.

(Thank you Angela M. for sharing this recipe!)

Vanilla Cake with Cherries

Ingredients:

1 pkg white cake mix
1 pkg large vanilla instant pudding
1 tub of cool whip
1 can of Comstock cherry pie filling

Directions:

1. Make pudding as directed and chill.
2. Make cake as directed and cool.
3. When the cake is completely cooled. Take the tub of cool whip and fold it into the pudding. This will make a creamy mixture.
4. When the cool whip and pudding are combined cover the cake with the mixture.
5. After the cake is covered with the mixture spoon cherries onto the cake. Enjoy!

(Thank you Angela M. for sharing this yummy recipe with us!)

Gooey Chicken Quesadillas

Ingredients:
1 can (10 3/4 oz.) Campbell's® Healthy Request® Condensed Cream of Chicken Soup
1 tsp. chili powder
1/2 cup shredded Cheddar cheese
2 cans (4.5 oz. each) Swanson® Premium Chunk Chicken Breast in Water, drained OR 1 can (9.75 oz.) Swanson® Premium Chunk Chicken Breast in Water, drained
8 flour tortillas (8-inch)

Directions:
PREHEAT oven to 425°F.
MIX soup, chili powder, cheese and chicken.
SPREAD about 1/4 cup soup mixture on half of each tortilla to within 1/2" of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.
BAKE 10 min. or until hot. Makes 8 quesadillas.

(We usually halve this recipe at our house and actually makes more than 4 quesadillas)

(Thank you Camille S. for sharing this recipe!)

"Secret" Slush Punch

Ingredients:
1 (12oz) can OJ concentrate
1 (12oz) can Lemonade concentrate
4 c sugar
1 tsp Vanilla extract
1 tsp Almond extract
18 c Water
2 (1gal) ziploc bags
2 (2L) 7-up

Directions:
Mix together everything but the 7-up; freeze in two 1 gal Ziploc bags. Thaw 1 hour before serving. Chunk up until it's slushy. Out in punch bowl and pour 1 bottle of 7-up. This recipe makes 2 bowls of slush punch (1 bag w/ 1 bottle of 7-up)

(Thank you Camille S. for sharing this recipe!)

Chocolate-Coconut Rice Crispy Treats

Ingredients:
8 C cocoa cereal – I like the Malt-O-Meal brand (Cocoa Dyno-Bites) and the Safeway brand (Cocoa Nuggets), but the name brands, like Cocoa Krispies or Cocoa Pebbles will work just fine, if you want to pay more.
2-3 C Sweetened Coconut - untoasted
1lb bag jumbo marshmallows
½ C Butter/Margarine

Directions:
1. Measure out the cocoa cereal into a big mixing bowl.

2. Spray a large 13x18” Jelly-Roll pan with cooking spray to prevent sticking. Or you can spread the mixture between 2 9X13” pans.

3. Gently toast the coconut in a 10” sauté pan set on medium heat. Stir frequently, being sure to move the coconut around. During the first few minutes of this process, the coconut is actually losing its liquid, so that it can dry and toast. Once it starts browning up, stir and move the coconut around more frequently, to prevent burning. You want the coconut to get nice and toasty brown, but not burnt. There will still be some white parts in the pan, but you’re looking for more of a medium to dark brown look to the majority of the coconut. Once you’ve reached that point, taste it. If it crunches and tastes good to you, turn the stove off and dump the coconut directly on top of the cocoa cereal.

4. Melt the marshmallows and the butter together in a large saucepan until the marshmallows are melted and the butter is mixed in well. It helps to spray a rubber spatula with cooking spray while you’re working with the marshmallows.

5. Pour the marshmallow mixture over the cocoa cereal and coconut in the large mixing bowl. Mix well and transfer to the prepared pan(s). Using greased hands, pat the treats down evenly into the pan(s) and allow to cool.

(Thank you Stacie A. for sharing this yummy recipe!)

Crème Brulee French Toast

1C Butter
1C Brown Sugar
2T Light Corn Syrup
1 Loaf Challah Bread (Braided Jewish Egg Bread)
5 Eggs
1.5C Half & Half
1tsp Vanilla
1/4tsp Salt

Melt together Butter, Corn Syrup and Brown Sugar. Whisk together well. Pour into 9x13 baking dish.

Cut bread into 1-inch slices. Trim off crust and wedge them on top of butter mixture.

Whisk together Half&Half, Eggs, Salt, and Vanilla. Pour mixture over bread.

Chill overnight. Bake the next morning @ 350F for 45 minutes or until golden brown.

Serve w/Butter and Syrup, if desired. But it makes its own syrup, so it’s not necessary.

(Thank you Julie P. for sharing this recipe!)

South of the Border Stuffed Shells

Serving: 6
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes

Ingredients:
24 uncooked jumbo shells
1 grated cup Monterey Jack cheese
1 16 oz jar picante sauce
1 8 oz can tomato sauce low sodium
1/2 cup water
1 chopped medium onion
1 lb ground beef lean
2 tsp vegetable oil
1 tsp chili powder
1 drained
4 oz can green chile

Directions:
1. Prepare pasta according to package directions; drain.
2. Mix picante sauce, tomato sauce and water in small bowl.
3. In a skillet, cook onion and ground beef in oil over medium heat until meat is browned and onion is tender (if using non-stick skillet, use only 1 teaspoon of vegetable oil).
4. Remove from heat and drain off fat.
5. Add chili powder, chopped green chilies, 1/2 cup shredded cheese and 1/2 cup picante sauce mixture to meat mixture.
6. Preheat oven to 350º F.
7. Pour half of remaining picante sauce mixture in bottom of 13 x 9 x 2-inch baking dish.
8. Fill each cooked shell with 1 to 2 tablespoons of mixture and place shells in baking dish.
9. Pour remaining picante mixture over top of shells.
10. Cover with aluminum foil and bake at 350 F for 20 to 30 minutes.
11. Uncover, add remaining 1/2 cup cheese and bake, uncovered, an additional 5 minutes until cheese melts.
12. Serve immediately.

TIP: This recipe can be assembled and frozen. To bake, thaw at room temperature for 8 hours and bake as directed above.

Nutrition:
Based on individual serving.
Calories: 405
Total Fat: 16 g
Carbohydrates: 37 g
Protein: 25 g

(Thank you Camille S. for sharing this recipe)