Chili Rice Casserole
2 cups cooked white rice
1 cup milk
2 beaten eggs
4-oz. can chopped green chilies or jalapeno peppers, well drained
2 cups shredded Monterey Jack cheese

Preheat oven to 350 degrees. Mix rice, milk, eggs, chilies and 1 cup cheese in
large bowl. Pour into greased 1-1/2 quart glass casserole dish and sprinkle with
remaining cheese. Bake at 350 degrees to 50-60 minutes until set. 6 servings

Calories: 250
Fat: 10 grams
Sodium: 200 mg
Vitamin C: 30% DV

Source: Pillsbury's Pasta, Rice and Beans

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Crockpot Cherry Cobbler
1 16-oz. can cherry pie filling
1-3/4 cups cake mix from two layer package
1 egg
3 Tbsp. evaporated milk
1/2 tsp. cinnamon

Lightly butter a 3-4 quart crockpot. Place pie filling in prepared crockpot and
cook on high for 30 minutes. Mix together the remaining ingredients in a medium
bowl until crumbly and spoon onto the hot pie filling. Cover and cook for 2-3
hours on low. Serves 8

Source: Vikki's Recipes

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Teresa in Texas

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