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INGREDIENTS

• 1 1/2 cups water
• 1 1/2 cups milk
• 2 tablespoons butter
• 1 ounceonion soup mix
• 1 cup yellow cornmeal
• 1/2 cup whole kernel corn
• 1/2 cup bell peppers, chopped
• 1 jalapeno pepper or cherry pepper , chopped,to taste (I like more)
• 1/2 cup shredded cheddar cheeseor feta

DIRECTIONS

1. Preheat oven to 350° degrees F.
2. Bring the water, milk and butter to a boil in a 3-quart saucepan.
3. With a wire whisk, stir in the cornmeal and onion soup mix.
4. Simmer uncovered, stirring constantly, for about 20 minutes or until thickened.
5. Stir in corn and peppers.
6. Spread the mixture in a lightly greased 9-inch square baking pan and sprinkle with the cheese.
7. Bake in 350° degree oven for about 20 minutes.
8. Let stand until cool and firm.
9. When cool, cut into triangles.
10. (cut into larger squares and cut squares in half to form triangles).
11. At this point it can be refrigerated or frozen.
12. When ready to serve, place on cookie sheet and reheat in oven or place on grill to heat until hot and a little crispy.

INGREDIENTS

• 1/2 cup onions, sliced thin
• 1/2 cup green peppers, sliced thin
• 1/2 cupred peppers , sliced thin
• 1 tablespoon olive oil
• 2 cups deli roast beef, cut into thin strips
• 3-4 cups spinach leavesor mixed greens (if you like more salad use more than this, if you like less)
• 1 1/2 cups provolone cheese, shredded

DIRECTIONS

1. heat oil in skillet, add onion, and peppers.
2. Cook 5-7 minutes.
3. Add roast beef and heat thru.
4. Spread on a bed of greens and enjoy.

INGREDIENTS

• 2 boneless skinless chicken breasts
• 2 cupshome fries or hash browns
• 1 teaspoonfajita seasoning mix
• 1 small bell pepper
• 1 small onion
• 4 eggs
• 1/4 cup half-and-half
• 1/2 cup shredded cheddar cheese
• 1/2 cup fat free sour cream
• 1 teaspoonsalt and pepper

DIRECTIONS

1. Rub chicken breast with fajita seasoning and let marinade for 1/2 hour.
2. Slice marinated chicken into strips.
3. Use cooking spray and braise chicken in a hot skillet until done.
4. Add onion and bell pepper to skillet fry and stir on high so as to cook quickly.
5. Remove all from heat and set aside.
6. Brown left over cooked potatoes or use frozen hash browns, cooked until desired crispness.
7. Salt and pepper to you taste.
8. Divide in half and place on serving platters.
9. Mix egg with half and half, salt and pepper to taste.
10. Cook egg mixture into two separate omelets.
11. Place on top of browned potatoes.
12. Place one half of cooked fajita meat and cooked onions and peppers on top of omelet.
13. Sprinkle with 1/4 cup cheese on each platter of fajita platter.
14. Serve with sour cream, guacamole, and salsa if you like.

INGREDIENTS

• 1 1/2 cups prepared grits
• 1 lb Velveeta cheese, cubed
• 1/2 teaspoon garlic powder
• 1 (4ounce)can diced chilies
• 1/2 cupParkay margarine

DIRECTIONS

1. In boiler add hot cooked grits, cheese, garlic powder and chilies.
2. Stir until cheese is melted.
3. Stir in butter.
4. Pour into greased crock pot.
5. Cover.
6. Cook on high 2 hours, low 4 hours.

INGREDIENTS

Cake
• 1 (4 1/2ounce)package instant chocolate pudding mix
• 1 (18ounce)packagedevil’s food cake mix
• 1 (12ounce)package chocolate chips
• 1 3/4 cups milk
• 2 eggs

Glaze

• 1/2 cup margarine
• 2 cups confectioners’ sugar
• 1 ounceunsweetened chocolate (melted)
• 1 ouncesemisweet chocolate (melted)
• 1 teaspoon vanilla

DIRECTIONS

1. Cake.
2. Combine pudding mix, cake mix, chips, chips, milk and eggs.
3. Mix by hand until well-blended–about 2 minutes.
4. Pour into a greased and floured bundt pan.
5. Bake at 350 degrees for 50 to 55 minutes, or until cake springs back when lightly pressed with finger.
6. Cool 15 minutes in pan, then remove.
7. Continue cooling.
8. Frosting.
9. Melt margarine in medium saucepan.
10. Remove from heat.
11. Stir in sugar and chocolate.
12. Add vanilla.
13. Stir enough hot water (3-4 Tablespoons) to make desired consistency.
14. Drizzle over cake.