peanut butter fudge bars

This is another YUMMY recipe from here. But with the PB & Chocolate combo, how could it NOT be a hit?! 

• Prep: 20 min. Bake: 20 min.

Ingredients

• 1 package (18-1/4 ounces) yellow cake mix
• 1 c. creamy peanut butter
• 1/2 c. canola oil
• 1 egg
• 1 can (14 ounces) sweetened condensed milk
• 1 c. (6 ounces) semisweet chocolate chips
• 2 T. butter

Directions

• In a large bowl, combine the cake mix, peanut butter, oil, and egg until well blended.
• Press two-thirds of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Cool on a wire rack for 5 minutes.
• In a heavy saucepan, heat the milk, chocolate chips and butter over low heat; stir until smooth. Pour over crust. Sprinkle with remaining crumb mixture.
• Bake for 20-25 minutes longer or until golden brown. Cool on a wire rack. Cut into bars. Yield: 2-1/2 dozen.

black bean quesadillas

We LOVE this easy, delicious recipe from Sandra Lee! Check it out!

• 6 burrito-size flour tortillas
• 1 (14 1/2-ounce) can refried low-fat black beans
• 1 c. chunky salsa
• 1 1/2 c. Mexican-style shredded cheese
• 1/2 c. prepared guacamole (from the refrigerated section), if u LIKE guac ;P
• 2 T. sour cream

1. Preheat oven to 400 degrees F. Lay 1 tortilla on a clean work surface. Spread the beans evenly over the tortilla. Spoon 3/4 c. of salsa over the beans, then sprinkle with the cheese. Top with the second tortilla.

2. Place the quesadilla on a foil-covered cookie sheet. Bake for approximately 15 minutes, or until the cheese is melted and the top is crisp and brown. Meanwhile, swirl the guacamole and sour cream together in a small bowl.

3. Cut the quesadilla into 4 equal portions and transfer to a plate. Serve with the guacamole mixture and remaining 1/4 cup of salsa.

Yield: 12 portions, or use only 2 tortillas and yield 4 portions.