Corn Salsa

This is one of our favorites.

1 can corn, drained
1 can black eyed peas, rinsed and drained
3 plum (roma) tomatoes, chopped
2 ripe avocados, chopped
1 bunch green onions, chopped
1 bunch (or less, to taste) cilantro, chopped
1 packet good seasons italian dressing, mixed with oil and vinegar as per directions (do not add the water, there will be plenty of that in the salsa)

Combine all ingredients well in a bowl. You may not need all the dressing. Cover tightly with plastic wrap and refrigerate until ready to use. It is best to make a little ahead so that flavors can meld, but take it out of the fridge a little before serving so it is room temperature.
Serve with tortilla chips.
Enjoy!!!

Beanie Weenie Casserole

This was a yummy meal that my mom fixed for us when we were little. It was quick to make and fairly cheap too. Enjoy!

1 lb. ground beef
1 onion chopped
1 can pork & beans
1- 8 oz can tomato sauce
2 tsp. brown sugar
1 tsp. cumin
1 tsp. chili powder
1 tsp. vinegar
1/2 tsp. worcestershire sauce
2 cups shredded cheddar cheese
fritos corn chips

Brown hamburger with onion. Drain fat. In separate bowl mix together tomato sauce, brown sugar, cumin, chili powder, vinegar, and worcestershire sauce. In a 9 in. round casserole dish, layer half of the pork & beans, half of the hamburger, half of the tomato sauce mixture, and half of the cheese. Repeat with the remaining ingredients. Bake, covered at 350 degrees for 30 minutes. Serve over fritos.

Taco Chicken

Cheryl - here is a yummy easy dinner that my kids actually like.

12 chicken tenderloins
1 can cream of chicken soup
1/2 cup salsa
1/2 cup milk
1 cup cheese (I like cheddar)

Place chicken in 9x13 pan. Mix all other ingredients and pour over chicken. Top with broken taco shells (or tortilla chips), then sprinkle with a bit more cheese. Bake at 350 until chicken is done.
Serve over rice with broccoli or a side salad.

Em's Easy Wraps

4 to 6 large flour tortillas
3/4 cup ranch dressing
1/3 cup barbecue sauce
1/4 head iceberg lettuce, very thinly sliced
1/2 pound pepper Jack or Monterey Jack cheese, grated
1 ripe avocado, thinly sliced
1 cup pitted black olives, chopped
1 cup red bell peppers, chopped
1/2 pound smoked or buffalo-style turkey, thinly sliced
Handful of cherry tomatoes, quartered

Make the sauce by combining the ranch dressing and barbecue sauce in a small bowl and stir until blended. Layer each ingredient on half of the tortilla. Start with a bit of sauce (there'll be plenty left to serve on the side as well), then add the lettuce, tomatoes, cheese, avocado, olives, and peppers, using as much of each as you like. End with some turkey. Fold in each side of the tortilla and begin rolling the wrap from the end with the filling. Tuck in the filling as you roll. Slice each wrap in the center, on the bias, with a sharp serrated knife and serve (with the extra sauce in a bowl). Makes 4 to 6 wraps.

Obviously this is one that you could add anything you want, or omit anything you want, according to your (or your children's) tastes. The sauce is surprisingly tasty and the flavors blend so well - this was the very first "wrap" I've ever made and we loved them! I made a "nuts about berries" salad to go with it and felt like I was eating out at Zupa's or something. Yum.

Jeter loves these in his lunchbox, so I'll just do about 2 parts ranch to 1 part bbq sauce and throw in a little ham or turkey and cheese and voila! A non PBJ sack lunch.

Yummy Black Bean Soup

1 cup tomato salsa
2 (15 1/2-ounce) cans black beans, drained and rinsed
2 cups chicken broth
1 teaspoon lime juice
2 tablespoons chopped fresh cilantro
Sour cream (optional)

Combine the salsa, beans and broth in a pot. Bring the mixture to a boil, then lower the heat and simmer the soup, covered, for 15 minutes. Let the soup cool slightly, then ladle half of it into a food processor or blender and puree it. Return the pureed soup to the pot. Stir in the lime juice and chopped cilantro and heat the mixture through. Serve the soup warm, topped with a dollop of sour cream, if desired. Makes 4 servings

I like to serve it with nachos or quesadillas.
So easy!

White Chicken Chili

This is my one of my favorite soups.

1 Tbsp Vegetable oil
2 chicken breasts, cubed
1 small onion, chopped
1 tsp. garlic powder
1 (14oz) can chicken broth
2 (4oz) cans green chilies
1/8 tsp cayenne pepper
1 tsp. salt
1/4 tsp. pepper
1 tsp cumin
1 tsp. oregano
2 cans great northern or white beans, drained and rinsed

1/2 c. sour cream

1/2 c. whipping cream or heavy cream

green onions

shredded cheese

Heat oil, add chicken and onions with garlic powder. Cook 4-5 min. Stir in chicken broth, green chilies, cumin, oregano, cayenne, salt, and pepper. Simmer 5 min. Stir in drained rinsed beans. Simmer uncovered for 30 min. Remove from heat and add sour cream and whipping cream. Garnish with green onions and cheese on top and serve with tortilla chips.

If your family can't take a little spice then omit the cayenne pepper. If you need a little more, use jalapeno cheese. I think the recipe has the perfect amount of spice – you can taste it, but it doesn’t hurt.

Lemon Truffle Pie

*Ok Debbie, A year later here it goes.

1 Cup Sugar
2 Tablespoons cornstarch
2 Tablespoons flour
1 Cup water
2 Egg Yolks
1 Tablespoon butter
1/3 Cup lemon juice
1 1/2 Cups vanilla milk chips (preferably Nestle)
1 8 oz Package cream cheese softened

Combine sugar, cornstarch, and flour in heavy saucepan. With wire wisk, stir in water until smooth. Cook over medium heat until boiling, stirring constantly. Cook 2 minutes. Stir about 1/4 cup of cooked mixture into eggs yolks and blend. Return egg yolk mixture to sauce pan and cook 2 more minutes stirring constantly. Remove from heat and stir in butter and lemon juice.

Transfer 1/2 cup of cooked lemon filling to small bowl with the vanilla milk chips. Set rest of lemon filling aside. Microwave the chip mixture on low 1-2 minutes stirring occasionally, until chips are melted. Beat cream cheese and add vanilla chip/lemon filling mixture and beat well. Spread into baked and cooled pie crust. Spoon remaining lemon filling over the cream cheese layer. Refridgerate 4 hours to set. Top with whipped cream.

* this is how the recipe is written, I like the lemon so much I sometimes make just a little more than called for. It is really good on its own as well served with whipped cream.