Easy Fancy Brownie Tart

Ingredients:

Any brownie recipe, plus ingredients

Any flavor JELLO Cook & Serve Pudding (follow 'pie filling' directions) plus milk

Whipped Cream

Step 1)

Prepare your favorite brownie recipe as directed. Grease tart pan with cooking spray.

Fill tart cups 2/3 full with brownie batter. Bake as directed, or at 350 for approx. 15 min.

While still warm, press each brownie with a tart press. Set aside or refrigerate to cool completely.

Step 2)

After tarts have cooled, re-press. Carefully remove tarts from pan & place on a hard flat surface. Prepare 'pie filling' directions on 1 box of JELLO Cook & Serve pudding, any flavor (I used chocolate). Immediately fill tarts with hot pudding. Place each filled tart on a serving tray, & place in fridge to chill.

Step 3)

When it's time to serve, remove from fridge & top each tart with a dollop of whipped cream, (canned looks best). *Note, these tend to "melt". If not consumed quickly, store in freezer.

Cranberry Chicken

4-6 chicken breasts or pork chops (Boneless

1/2 bottle french salad dressing. ( I use Light)

1 pkg. dry onion soup mix

1 can whole cranberry sauce.

Place raw chicken in 9 x 13 pan, Mix all ingredients together, spread on top of chicken. Cover with foil. Bake for about 1 hour.

Serve over rice.

Smothered Mexican Lasagna

• 1 1/2 pounds ground turkey, ground beef or ground chicken
• 1 bunch green onions, chopped
• 1 (1.25 ounce) package taco seasoning mix
• 1 cup water
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (4 ounce) can diced green chile peppers, undrained
• 1 can corn, drained or 1 small bag frozen corn
• 1 (15 ounce) container ricotta cheese
• 2 eggs
• 8 (10 inch) flour tortillas
• 1 (8 ounce) container sour cream
• 1/4 cup salsa
• shredded cheese
• sliced black olives

1. Preheat oven to 400 degrees F . Place ground meat in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in green onions, taco seasoning mix, water, diced tomatoes with juice, corn, and green chiles with juice. Reduce heat to medium.
2. In a medium bowl, mix together ricotta and eggs. Place 2 tortillas in the bottom of a 9x13 inch pan. Spread 1/4 of the ricotta mixture on tortillas. Spoon 1/4 of the meat mixture over the cheese. Repeat layers until all is used up. Sprinkle with shredded cheese.
3. Bake in preheated oven for 20 minutes, or until sauce is bubbly. In a small bowl, mix together sour cream and salsa. Serve in a bowl on the side. Top with hand full of black olives