Black Bean & Corn Salad

1 14 oz can black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, chopped
1/2 red onion, chopped
1 1/2 tsp. ground cumin
2 tsp. Tabasco
1 lime, juiced
2 tbsp veg or olive oil
salt and pepper

Combine everything in a bowl. let stand 15 minutes for corn to defrost and flavors to combine. Toss and serve (we ate it with tortilla chips).

Submitted by Anne

Rice Casserole

1 c. raw white rice
2 c. sour cream
1 lb. grated Monterey jack cheese
2-4 4 oz. cans chopped green chilies (you can use more or less, spicy, medium, mild)
Salt

Cook rice. Combine with sour cream, chilies & salt. Put half of mixture into buttered casserole dish. Add layer of cheese; add rest of mix. Put rest of cheese on top.

Cook 30 minutes at 350 degrees.

Submitted by Becky

Artichoke Dip Recipe

1 c shredded Parmesan cheese
2/3 c mayo (can use light)
2/3 c sour cream (can use light)
8 oz cream cheese
2 garlic cloves, minced
3/4 can artichoke hearts, chopped
3 green onions, chopped

Mix all ingredients together and bake at 350 until bubbly (about 30 minutes).

Submitted by Laura

Chicken Caesar Pasta Salad

1 pound chicken (about three small breasts)
1/2 pound penne pasta (can do regular or whole wheat pasta)
1 romaine heart, chopped
1/2 pint cherry or grape tomatoes (I did regular tomatoes from our garden, but placed them on the side for those that wanted them)
1/3 cup Caesar dressing (I love the Kraft fat-free Caesar Dressing)
A sprinkle of Parmesan cheese on top

Bake chicken breasts as directed on package on a cookie sheet. While the chicken is baking, chop the romaine heart and halve the tomatoes. Cook pasta until al dente, as directed on package. Drain and rinse pasta with cold water. Dice the cooked chicken and put this in a bowl. Toss in pasta, tomatoes, lettuce, and the dressing. Mix until all the ingredients are incorporated. This can be served with a little sprinkle of Parmesan cheese.

Submitted by Becky

Sinfully Sweet Cornbread

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Preheat oven to 400 degrees. Spray or lightly grease a nine inch round cake pan. In a large bowl combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and vegetable oil until well combined. Pour batter into prepared pan. Bake in a preheated oven for 20-25 minutes.

BLT Pasta Salad

1 lb. rotini (or other pasta shape), cooked and rinsed in cold water
1 bottle Ranch dressing
1/2 t. black pepper
2 tomatoes, diced
1 lb. bacon, diced and cooked crisp
1/2 head lettuce, diced

Submitted by Becky

Blackberry Brandy Slush

9 c. water
1 3/4 c. sugar
1 12oz. frozen lemonade
1 12oz. frozen grape juice
1 pint blackberry brandy

Mix water and sugar together and bring to a boil; remove from heat and cool completely. Add remaining ingredients to cooled water and freeze overnight, stirring twice. Put in glass and add 7-up or Squirt.

Submitted by Leslie

Spinach Artichoke Dip (lower fat)

1 (10.5 oz) pkg frozen chopped spinach
1 can artichoke hearts, chopped
1 pkg. Hidden Valley ranch dip mix
12 oz. light sour cream
1/4 c. grated Parmesan cheese
2% shredded mozzarella cheese

Heat oven to 350. Drain and pat dry spinach. Combine spinach, chopped artichoke hearts, dip mix, sour cream and Parmesan. Sprinkle with mozzarella cheese until top is covered. Bake until cheese is melted and serve with corn chips.

Submitted by Leslie

Easy Guacamole

2 avocados, mashed
2-3 green chilies
1 1/2 tsp. lime juice
1/2 c. diced onion
2 fresh garlic cloves, pressed
1/2 tsp salt
a few dashes of Tabasco (optional)
pepper to taste (optional)
jalapenos, seeded (optional)
1 Roma tomato, diced for garnish

Combine all ingredients together. Chill overnight for best flavor. Before serving, top with diced tomato.

Submitted by Leslie

Creamy Mexican Fiesta

1 lb ground beef
1 can tomato soup (10 3/4oz)
1/2 cup salsa
1/2 cup sour cream
1/2 cup water
6 flour tortillas, cut into 1" pieces
1/2 cup shredded cheese

1. Cook beef in skillet until well browned, stirring to break up meat. Drain.
2. Stir in soup, salsa, sour cream, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 min. Stir. Top with cheese. Makes 4 servings.

Submitted by Becky