Tortillas 1pkg. of flour tortillas 1 can refried beans 1 8oz pack of mozerella cheese 1 8oz pack of cheddar cheese Top each tortilla with beans and cheese. bake @ 350 until cheese is melted and bubbly

Pizza Muffins

1 can of canned biscuits 1 small jar of pizza sauce 1 8oz pack of mozzerella cheese 1 8oz pack of cheddar cheese 1 12 hole muffin tin. Roll each biscuit flat(2in in diameter) Fit flattened biscuits into muffin holes Put one spoonful of pizza sauce into each muffin cup. Top with cheese and other desired toppings. Bake @ 350 until cheese is melted and bubbly

Copycat Reeces Bars

1 jar creamy peanut butter 1 box of confectioners sugar 1 stick margarine 1 pkg. of microwaveable block chocolate Mix peanut butter and confectioners sugar(better results if you use your hands) Consistancy of peanut butter and sugar should be like a powder. Melt margarine and mix with peanut butter mixture. Press mixture with fingers into a 9x13 pan. Should be about 1/2 in. thick in pan. Melt chocolate per directions on pkg, then pour onto peanutbutter. Chill until chocolate is hardened. Should yield 40 bars.

Basil-Shallot Vinaigrette Dressing

2Tbs. minced fresh basil shallot 1 clove garlic minced 1/4 c. balsmic vinegar (0r other fine vinegar) 1/2 c. extra virgin oil (the best you can afford) Blend first five ingredients in a bowl. Slowly wisk in oil. Cover, chill at least 4 hours to let flavor develop. Keeps 3 days in fridge. Do not freeze. Wonderful with mesclun(mixed baby greens or leaf lettuce salads. Works with iceberg lettuce too, but iceberg is boring. Recipe given by WoP member Tenorlove

Pumpkin Fluff 1 large can pumpkin 1 small box fat-free sugar-free vanilla pudding 1 small box fat-free sugar-free butterscotch pudding 2 cups fat-free milk pumpkin pie spice, to taste Mix milk and pudding with hand mixer. Add pumpkin and spice. Chill. May top with cool whip. Yields: Approximately five 1-cup servings

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