Yummy Tortilla Soup

Chicken Tortilla soup Ingredients: 2 cans Rotel tomatoes * 2 cans cor n drained * 2 cans Ranch Chili Beans * 6 cups chicken broth * 2 14oz cans chicken * 1 tsp cumin * Large handful chopped cilantro * Throw everything into a pot, heat thoroughly. Can add tortilla chips, shredded cheese, and sour cream if desired.

Best Ever Veggie Dip

This is an awesome vegetable dip, to be served with crackers or veggies or even in a wrap!

Mix together *1 8oz. cream cheese (softened) *1 cup sour cream *1 cup mayonnaise *1 small pkg. Original Hidden Valley Ranch Dressing Mix. Add to mixture-

*3/4 cup to 1 cup each *grated carrots *grated cheddar cheese *grated green or red pepper *grated cauliflower *grated broccoli

Pineapple Salad

This is fabulous as we get into Spring and Summer!

• 1 C. Sour Cream
• 1 C. canned pineapple chunks
• 1 C. mandarin oranges
• 1 C. mini marshmallows
• 1 C. coconut

Mix all ingredients together. Refrigerate for at least 4 hours before serving.

Spinach Dip

• 1 (10 oz) frozen chopped spinach
• 1 C. May
• 1 (8 oz.) can water chestnuts - chopped
• 1 1/2 C. sour cream
• 1 pkg. vegetable soup mix
• 3 green onions - finely chopped

Squeeze spinach until dry with paper towels. In a bowl, stir together all ingredients. Refrigerate for 2 hours. Serve with crackers.

Soft & Chewy Chocolate Peanut Butter Cookies

• 1 pkg. (2-layer size) devil's food cake mix
• 4 oz. (1/2 of 8 oz pkg) cream cheese, softened
• 1/2 C. peanut butter
• 1 egg

PREHEAT oven to 375ºF. Place all ingredients in large bowl. Beat with electric mixer on low speed 2 min. Beat on medium speed an additional 2 min. or until well blended. SHAPE into 1-inch balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar. BAKE 7 to 8 min. or until edges of cookies are set. Cool 2 min. on baking sheets. Remove to wire racks; cool completely.