Fiesta Rice

ingredients:
1 tablespoon vegetable oil
1 small green pepper, chopped (about 1/2 cup)
1 small onion, chopped (about 1/4 cup)
3 cups Spicy Hot V8®
1/4 teaspoon garlic powder
1 cup uncooked regular long-grain white rice
1/2 cup shredded Monterey Jack cheese (about 2 ounces)


directions:
1. Heat the oil in a 2-quart saucepan over medium-high heat. Add the pepper and onion and cook until they're tender-crisp, stirring occasionally.

2. Stir the V8®, garlic powder and rice in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender and most of the liquid is absorbed. Stir in the cheese.

Chicken & Black Bean Quesadillas

ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1/2 cup Pace® Chunky Salsa or Picante Sauce
1 cup rinsed and drained canned black beans
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
10 flour tortillas (8-inch), warmed
Fiesta Rice - see recipe

directions:
1.Heat the oven to 425°F.

2.Heat the soup, salsa, beans and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling.

3.Place the tortillas onto 2 baking sheets. Spread about 1/3 cup soup mixture onto half of each tortilla to within 1/2 inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal.

4.Bake for 5 minutes or until the filling is hot. Cut the quesadillas in half, making 20 pieces. Serve with the Fiesta Rice.

Easy Chicken & Cheese Enchiladas

ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

instructions:
1.Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2.Stir 1 cup soup mixture, chicken and cheese in a large bowl.
3.Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 7 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
4.Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Peanut butter Balls

INGREDIENTS:
1/4 cup butter
1 1/2 cups peanut butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon maple flavored extract
2 cups semisweet chocolate chips

DIRECTIONS:
1. Combine the butter, peanut butter, confectioners' sugar, vanilla and maple flavoring. Cream well and knead well.

2. Melt the chocolate chips over low heat. Roll the dough into 1 inch balls. Dip into melted chocolate chips.

3. Refrigerate overnight (or at least for about 15 minutes) on a cookie sheet lined with wax paper.

Brownies in a Jar

INGREDIENTS:
1/2 cup white sugar
1/2 cup rolled oats
1/2 cup candy-coated chocolate pieces
1/2 cup packed brown sugar
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup crisp rice cereal
1/2 cup semisweet chocolate chips

DIRECTIONS:
1) In a 1 quart or 1 liter jar, layer the ingredients in the order given. Lightly pack down the jar after each addition. Attach a card with the following instructions:

2) Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. Empty the entire contents of the jar into a medium bowl. Add 1 large egg and 1/2 cup of margarine melted; mix well. Form dough into 1 inch balls and bake for 10 to 12 minutes in the preheated oven. Makes about 2 dozen cookies.

srawberry Shortcake recipes

CREPES


INGREDIENTS:
1 cup milk
1 cup flour
2 eggs
1 tsp vanilla
1 tbsp sugar
1 tbsp melted butter

DIRECTIONS:
1. Mix the milk, flour, and eggs (and sugar and vanilla if you're making desert crepes)with a wire whisk or electric mixer. You can also use a blender.

2. Add the butter and continue mixing until the butter is thin and smooth.

3. Heat a frying pan until droplets of water "dance" on it.

4. Pour 1/4 cup of butter into the pan. When the crepe bubbles an the eges look dry, flip it. Cook for another few minutes until the othersie is done.

5. Fill with your favorite toppings! Vegetables and cheese make a nice crepe for lunch or dinner. Fruit, whipped cream, or choclate are all yummy fillings for a desert.

COZY COCO



INGREDIENTS:
2 cups milk
4 tbsp cocoa powder
1/2 cup sugar

DIRECTIONS:
1. Mix together cocoa an sugar in a small bowl.

2. In a small pot over low heat, warm the milk.

3. Add the cocoa an sugar mixure one tablespoon at a time, stirring until the cocoa has just the right amount of chocolate for you.

4. You can add marshmallows or whipped cream and chocolate shavings for an extra special treat.



TROPICAL FRUIT PUNCH


INGREDIENTS:
4 cups pineapple juice
2 cups orange or tangerine juice
1 cup cranberry juice
2 tangerines split into sections

DIRECTIONS:

1. Combine the different juices in a large punch bowl and serve chilled.

2. Add tangerine slices right before serving for a sweet burst of citrus!

homemade Makeup

INGREDIENTS:
2 tablespoons of soft shortening
4 tablespoons of cornstarch
Food coloring

DIRECTIONS:
1) Mix ingredients shortening and cornstarch. Separate the recipe into different cups, add food coloring.

2) Wash your face and any area that you will be applying makeup to and than dry thoroughly.

3) Apply a thin coat of cold cream to the entire face.

4) Using a cotton ball, gently pat cornstarch over cold cream. Keep your eyes closed.

5) Apply make-up with fingers tips.