Reese’s Peanut Butter Cookie Dough Dip

serves 10-12

A decadent dip filled with chocolate chips and Reese's PB cups.

Ingredients

1/2 cup unsalted butter
1/2 cup light brown sugar
1/4 cup creamy peanut butter
8 oz cream cheese, softened
3/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup semi sweet mini chocolate chips
8oz pkg Reese's peanut butter cup Minis (or about 1 1/2 cup chopped Reeses cups)
Instructions

In a small saucepan over medium heat, melt butter. Whisk in the sugar and bring to a boil. Once it boils, remove from heat immediately add vanilla and allow to cool to room temperature (very important).
In a large mixing bowl, beat cream cheese with powdered sugar and peanut butter until creamy (about 3-4 minutes, don't skimp on the beating time). On low, add in brown sugar mixture (that has cooled to room temperature). Mix until combined. Fold in mini chocolate chips and mini Reese's cups. Serve immediately or store in refrigerator until ready to serve. Enjoy with pretzels, animal cracker and graham Crackers!

-Grace

Strawberry Energy Bites

Take out a carton of strawberry, and Our Amazing Energy Bite cookies. take off the stem of the Strawberry. Sccoope out a little bit of the middle of The strawberrys.

  (like this)

Fill with some pieces of  Energy bite cookies (should look like top picture but with Energy cookie instead of granola)

Enjoy! -Grace

Sky jello

* 2 packages of Berry Blue Jello
* 2 cups of whipping cream
* 1/4 cup sugar
* 2 cups of ice
* parfait glasses or any clear containers that you can see through

Start by placing your whipping cream in a large bowl, beat on high speed until just starting to thicken. As you continue to whip the cream slowly pour in your sugar, continue whipping cream until it forms super stiff peaks. You want to make sure that it is good and stiff so that if will hold it’s shape later in the jello. Keep chilled in fridge until needed.

Now it’s time to get your jello ready. Pour 2 cups of boiling water into a large bowl and add both boxes of berry blue jello powder. Stir until all of the sugar has dissolved. Now you are going to add your 2 cups of ice, this is going to set up your jello nice and quick  Stir the ice around in the bowl for about 5 minutes until the jello has thickened and remove any left over ice that didn’t melt. Your jello won’t be super thick like after it has set in the fridge but it will be jelled enough to scoop out on a spoon in a blobby form.

ow the fun begins! Start by placing a few spoonfuls of jello in the bottom of your parfait glass, then take your whipped cream from the fridge and drop in a spoonful or two and press it against the side of the glass. This is going to form your cloud in the sky. Try not to smear any of the whipped cream where you don’t want a cloud, it will show up as streaks when you put more jello in so wipe away any unwanted marks.

Continue layering the jello and whip cream alternating where you place your cream clouds so that you get a nice staggered effect 

-Grace

Caramel Crunch Bars

what you need

4-1/2 HONEY MAID Honey Grahams
1 pkg. (11 oz.) KRAFT Caramel Bits
2 Tbsp. milk
1/2 cup PLANTERS COCKTAIL Peanuts
1/2 cup JET-PUFFED Miniature Marshmallows
1/2 cup coarsely crushed pretzels
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted

make it

LINE 8-inch square pan with foil, with ends of foil extending over sides; spray foil with cooking spray. Place grahams on bottom of pan, cutting to fit if necessary.

MICROWAVE caramel bits and milk in microwaveable bowl on HIGH 2 min. or until caramel bits are completely melted and mixture is blended, stirring every 30 sec. Pour over grahams; top with next 3 ingredients. Drizzle with chocolate.

REFRIGERATE at least 1 hour. Use foil handles to remove dessert from pan before cutting into bars to serve.

Grace

Parmesan Zucchini

 

1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)

Bacon-Wrapped Asparagus

 

We Love this ! 

Ingredients
30 medium stalks asparagus trimmed
5 slices bacon 
2 Tbsp. brown sugar optional


Instructions
Preheat oven to 450◦. Line a rimmed baking sheet with foil; set a wire rack inside. Separate asparagus into bundles of 3 stalks. Carefully wrap a half-slice of bacon around each bundle, starting about an inch from the bottom of the tip. Set them, seamed side down, on the rack. lightly sprinkle brown sugar over bacon.  . Bake about 20-22 minutes or until bacon is lightly crisp. Makes 10 servings.

-Grace

   

Ingredients

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs (I use Italian style)
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks

Directions

Preheat oven to 180 (350 degrees ).

Flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used!

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallians

-Grace

How to tye-die

   

Use Gel Icing found in tubes with small tip or Writing Icing, found in smaller tubes. The Gel Icing is usually cheaper for 3-4 times the amount! Can find at craft stores if not at grocery store or Walmart.
Make a small circle in middle of cake. Continue to make bigger circles around first circle until you reach edge of cake. The distance between circles shouldn't be more then a fingertip size, but may be closer for a more defined design. It should look like a dart board of circles with your bulls eye as your first small circle. Using a toothpick, draw a line starting from middle of cake to outer edge. Continue these lines all the way around or across (if squared cake) entire cake. Finished product is pictured! Super easy! Using different colors of gel icing, or writing icing, gives a awesome tie dye!  

-Grace

Ice-pops, Ice-Pops, ICE POPS!!

SUMMER IS HERE!!!! we LOVE, LOVE ,LOVE, Making ice-pops here!! Its so easy And so Yummy!! So here are some of our favorite  Ice-pop Flavors !!


Juice Combos                                          Fruit Combos

Pink Lemon-aid  (Or Regular)                  RaspBerry
 Lemon-aid                                             Peaches                                          
Gater-Aid                                               BlackBerry
Apple Juice                                             Kiwi
Oranage Juice                                         Banana
Any Flavor Yogurt                                  BlueBerry


Fill the ice-pop mold full with fruit then add you choice of liquid ,Pour juice over the fruit then freeze

  

-Grace

Flower Apple Bowl

   

-Grace

Brownie Pie~

    

Ingredients 
1 (20 ounce) package chocolate brownie mix with pecans
1 (3.9 ounce) package instant chocolate pudding mix
1 cup milk
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup shaved semisweet chocolate, for garnish (optional)

Make brownies in a 9x13 inch pan according to package directions. Bake and cool.
In a small bowl, combine pudding mix and milk. Whisk until smooth. Allow to set up 5 minutes, then spread over cooled brownies. Spread whipped topping over pudding layer. Garnish with shaved chocolate and crushed chocolate wafers immediately before serving. Store leftovers in refrigerator

-grace

Parmesan Herbed Shrimp

    

Black bottom Cup-Cakes

Filling:

16-oz cream cheese, cool room temperature
1/2 cup sugar
1/4 tsp salt
2 large egg whites, room temperature
2 tbsp sour cream, room temperature
1/3 cup miniature or regular size chocolate chips

Cake:

1 3/4 cups all-purpose flour
3/4 cup unsweetened Hershey’s Dark cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1 cup granulated sugar
1 cup buttermilk, room temperature
2 teaspoons vanilla extract

Preheat oven to 350 degrees and line 18 muffin cups with paper liners. Beat the cream cheese, sugar and salt until smooth. Add the egg whites and stir or beat on low speed just until mixed; stir in the sour cream and chocolate chips. Set aside.

Mix the flour, cocoa powder, baking soda and salt together in a small bowl. In the actual mixing bowl, beat together the oil and sugar. You can do this with a whisk, spoon or hand-held mixer. Mix together the buttermilk and vanilla. Add the buttermilk/vanilla mixture and the flour alternately to the sugar/oil mixture. Stir until smooth – be careful not to overbeat.

Divide the chocolate batter evenly among the muffin tins. Spoon large tablespoonfuls of cream cheese batter over the chocolate batter. You should have some cream cheese batter leftover.

Bake on center rack for about 25 minutes. Let cool in cupcake pan for 30 minutes and then transfer to the refrigerator to chill.

-Grace

Parmesan Herbed Shrimp

    

2 tablespoons butter 
1 pound large shrimp, peeled and deveined 
1 tablespoon grated Parmesan cheese 
1/2 teaspoon  Parsley Flakes
2 tablespoons white wine
1 tablespoon  Perfect Pinch® Mediterranean Herb Seasoning

Melt butter in large skillet on medium heat. Add shrimp; cook and stir 5 minutes or just until shrimp turn pink.
Stir in wine, Seasoning, Parmesan cheese and parsley until shrimp are well coated. Serve with cooked rice and garnish with lemon wedges, if desired.

Note: If you do not cook with wine, use low sodium chicken stock.

-Grace

Watermelon Frosty

serves 2
2 1/4 cups frozen watermelon cubes
1/2+ cup water
2 Tbsp maple syrup
1 large lemon, squeezed (lime juice also works very well! use 2 limes)
1 fresh banana

Blend And Garnish with frozen watermelon/rind slices. Serve! Enjoy.

-Grace

Sour Cream Enchiladas

   

Ingredients
 16 oz.  sour cream
 1 can  cream of chicken soup
 1 tbls. fresh chopped cilantro (1/2 tbls. dried)
 2 1/2 cups cooked shredded chicken breast
 1 can Mexican Rotel
 1 cup chopped onions (optional)
 8  tortillas
 1 cup shredded pepper jack and colby cheese blend
 1 can diced green chiles (opional)

Directions
In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.
This is will get to the bubble up/boil stage quickly and make a huge hot mess if you don't keep stirring. I learned the hard way.
Twice.
Combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent. Or if you omit onions like I have done, for a few minutes to blend the flavors and juices.
Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.)
Fill each tortilla with about 2 tbls. of the chicken mixture.
Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do)
Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in a 8x11 dish sprayed with cooking spray.

Pour/Spread the sour cream sauce over enchiladas
Top with the remaining cheese
Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.

-Grace    ( Sorry i havent posted in a while. the computer has been broke)

Apple-Caramel Sunday

   

Hollow out apples and bake with cinnamon and sugar inside. After it's done baking, fill with ice cream and caramel!

-Grace

Strawberries and Cream Frappe

  

Ingredients
2 cups unsweetened coconut milk
2/3 cup strawberries, frozen
1 tsp, vanilla extract
sweetener to taste

Instructions
In a blender add coconut milk, vanilla extract, frozen strawberries and sweetener. Crush/blend until incorporated about 2 minutes.

Serve immediately. 

-Grace

Healthy Strawberry Ice Cream Sandwich

 

--Ingredients--
-gram crackers
-cool whip
-strawberries

Directions
1. Blend cool whip and strawberries
2. Apply a thick coat to gram crackers and make sandwich
3. Freeze, and enjoy!

Baked Portobello Parmesan

  

Ingredients:
1/2 cup Italian-style bread crumbs
1 cup (3-oz.) freshly grated Parmesan cheese, divided use
1 teaspoon sweet paprika
1/4 cup fresh minced parsley, divided use
2 teaspoons kosher salt, divided use
3/4 cup egg substitute
1/2 teaspoon fresh ground black pepper
1 teaspoon marjoram leaves
1 teaspoon garlic powder
1 teaspoon oregano leaves
4 large (5 to 6-inches wide) stemmed potobello mushrooms, brushed clean
1-1/2 cups (6-oz.) shredded part-skim mozzarella cheese
1 cup commercially prepared "light" tomato sauce

Cooking spray
Directions:
1) Position a baking rack in upper third of oven. Preheat oven to 400 degrees F. Line a 17-1/2 x 11-3/4 baking sheet with aluminum foil. Place a 16-1/2 x 11-1/2-inch wire cooling rack inside the baking sheet. Mist rack with cooking spray. Set aside.
2) Combine bread crumbs, 1/2 cup Parmesan cheese, 3 tablespoons parsley, paprika and 1 teaspoon salt in a shallow pan. Mix well. Set aside.
3) In a separate bowl, combine egg substitute, remaining 1 teaspoon salt. pepper, marjoram, garlic powder and oregano. Mix well.
4) Dip both sides of mushrooms into egg mixture. Dredge in crumb mixture until both sides are completely coated. Transfer, stem side down, to prepared wire rack. Spray tops with cooking spray and bake for 15 to 20 minutes, or until mushrooms are tender. Remove pan form oven

5) Reset oven thermostat to 450 degrees F. Meanwhile, carefully turn mushrooms stem side up. Cover each mushroom with 2 tablespoons of remaining Parmesan cheese, 1/4 of mozzarella cheese and 1/4 cup tomato sauce. Spray tops lightly. Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes. Use a wide spatula to transfer mushrooms to a serving platter. Sprinkle with reserved 1 tablespoon parsley. Yield: 4 servings.

-Grace

Bacon And Tomato pasta

   

2 tablespoons kosher salt, for pasta water
12 ounces spaghetti pasta
1 pound thick-cut bacon, chopped
3 tablespoons extra-virgin olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic, minced
2 cups Roma tomatoes, diced
1/2 cup low sodium chicken broth
½ cup chopped parsley
1/4 cup freshly grated Parmigiano-Reggiano
¼ cup shaved Parmesan
Salt and freshly ground black pepper, to taste

In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.

In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with chicken broth.

Drain pasta and add to the tomato mixture pan. Add parsley and cooked bacon. Toss with grated Parmesan, and add salt and pepper, to taste. Serve with shaved Parmesan.

-Grace

Ultimate Frozen Mud Pie Dessert

3/4 cup chocolate cookie crumbs 
2 tablespoons sugar 
2 tablespoons butter or margarine, melted 
1/2 cup caramel topping
2 tablespoons finely chopped pecans
1 1/4 cups frozen (thawed) fat-free whipped topping
1 pint (2 cups) coffee-flavored frozen yogurt (or any kind of frozen yogurt of your choice)

Remove frozen yogurt from freezer to soften. Spray 8-inch square pan with cooking spray. In small bowl, mix cookie crumbs and sugar. Stir in butter until crumbly and well blended. Press in pan. Freeze about 10 minutes or until set.

Spread slightly softened yogurt evenly over crust. Freeze about 1 hour or until firm. In small bowl, mix caramel topping and pecans. To serve, top each serving with generous 2 tablespoons whipped topping. Carefully pour 1 tablespoon caramel mixture over top.

NOTES: Chocolate cookie crumbs can be purchased in a 15-ounce box in the baking aisle of your grocery store.

Any flavor of frozen yogurt can be used in this dessert.


-Grace

Frozen Mango, Kiwi, Raspberry Pops

Ingredients:

9 tbsp water
2 tbsp sugar
5 oz kiwi, peeled
6 oz mango, peeled
6 oz fresh raspberries

Directions:

Make a simple syrup by combining water and sugar in a small pot and bring to a boil; boil for about 4-5 minutes on medium heat. Set aside.

Puree fruit separately in the blender (I used my magic bullet). Set aside in 3 small bowls.

Divide the simple syrup between the fruit purees and mix in.

Equally fill four small 5 oz cups with the kiwi puree and place in the freezer; freeze one hour.

Add mango puree and freeze 20 minutes. Insert sticks and freeze at least 2 hours. Add raspberry puree and freeze overnight.

Serves 4 

-Grace

Mini Cherry Cheesecake

3/4 cups graham cracker crumbs
2 Tbsp  butter, melted
1 cups cream cheese
3 Tbsp fresh lemon juice
2 large egg whites
1 1/2 tsp vanilla extract
1/2 cups sugar
3/4 cups  fruit pie filling, cherry

Instructions

Place 12 cupcake liners in a cupcake pan.
Preheat oven to 375°F.

In a small bowl, combine graham cracker
crumbs and butter; mix well. Spoon 1
tablespoon of crumb mixture into bottom of
each liner and press down gently; refrigerate
until ready to use.

In a medium bowl, using an electric mixer,
beat  cream cheese until fluffy.

Add lemon juice, egg whites, vanilla extract
and sugar; beat until smooth.

Spoon cream cheese mixture evenly into
muffin liners; bake until set, about 15
minutes. Remove from oven and allow to
cool.

Top each cheesecake with 1 tablespoon
cherry pie filling.

-Grace

Oven Baked Tacos

Ingredients
2 lb ground beef
1 can refried beans
1 can of tomato sauce
1 packet taco seasoning
1 oz shredded cheese
12 tortillas/taco shells

Directions
Start with the taco shells, buy them in the store or make em yourself. If you make them yourself, I don’t think you will ever go back to purchasing taco shells. All you need is some tortillas and cooking spray. We used some small, soft “taco” tortillas. We used the flour kind but corn is fine too.

First you want to steam them… Wet some paper towels and wring them out well. Layer the tortillas with the wet paper towels on a plate and then microwave (we did 6 at a time). Keep an eye on them, it should be about 30 seconds until they are steamed. Then lightly spray each side with cooking spray and drape each tortilla over two bars of the oven rack. It is wise to put a baking sheet below them to catch any oil from the cooking spray. Bake at 350-375 degrees for 7-10 minutes. You will be able to tell that they are browning & getting crispy. Take them out and set them aside!

Okay, now for the filling All you need is ground been (2 pounds), 1 can of refried beans, 1 can of tomato sauce, 1 packet of taco seasoning, shredded cheese, & your favorite taco toppings.

Okay, now for the filling All you need is ground been (2 pounds), 1 can of refried beans, 1 can of tomato sauce, 1 packet of taco seasoning, shredded cheese, & your favorite taco toppings.

Brown the ground beef in a large skillet. COMPLETELY drain all grease and return to skillet. Over low heat, add refried beans, taco seasoning, and about half to two-thirds of the tomato sauce (you can eye this to see whats best, you don’t want the filling to be too runny or your tacos will be soggy on the bottoms). Blend well and scoop into the tacos (which should be “standing” in a lightly greased casserole type dish). Then just sprinkle the cheese over the top and bake. I think I did my at 375 degrees for about 10 minutes.


-Grace

Fresh Fruit Frappé

INGREDIENTS
1 cup cut-up cantaloupe or honeydew melon
1 cup cut-up pineapple
1 cup cut-up mango
1 cup strawberry halves
1 cup orange juice
2 tablespoons sugar
Crushed ice

Mix all ingredients except ice and sliced pineapple. Fill blender one-half full with fruit mixture; add crushed ice to fill to top. Cover and blend on high speed about 30 seconds until smooth. Repeat with remaining fruit mixture. Garnish with sliced pineapple. Serve immediately.

-Grace

Frozen Yogurt Cupcakes

9 ounces vanilla Greek yogurt
8 strawberries Puree the strawberries and banana. 
Half a ripe banana
1 teaspoon mini chocolate chips ( for lower carb use semi sweet chips)

DIRECTIONS

Place 12 mini silicone baking cups on the top of an ice cream tray or small wooden cutting board.
Fill each of the cups halfway with yogurt, using one six-ounce container.

Puree the strawberries and banana. Add a small spoonful to each cup, so no white is showing.
Add a dollop of yogurt to each cup using the last three ounces of yogurt. Sprinkle a few mini chocolate chips on top of each cup. Gently place the tray in the freezer for at least an hour.
Remove from the freezer and allow to thaw for 10 minutes before eating.

-Grace

Watermelon Breeze

3 cups cubed chilled watermelon
1 cup coconut water
squeeze of fresh lime

Ice if needed
Sprig of mint

Put all ingredients in blender. Blend until smooth.
Makes two servings.

-Grace

Kitchen Sink Marshmallow Poke Brownies

   

1/2 cup (1 Stick) butter, melted
1 Cup Sugar
1 Teaspoon Vanilla Extract
2 Eggs
1/2 Cup All Purpose Flour
1/3 Cup HERSHEY'S Dark Chocolate Cocoa
1/4 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/4 cup marshmallow fluff
1 heaping tablespoon creamy peanut butter.
1/4 cup of chocolate chips
1/4 cup peanut butter chips
1/4 cup white chocolate chips
1/4 cup chopped walnuts

Heat oven to 350 degrees. Line a 9 x 9 pan with foil. Stir together melted butter, sugar and vanilla in a bowl. 
Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt. Gradually add to mixture, beating until well blended. Spread batter evenly in prepared pan.

In a small microwave safe bowl mix marshmallow fluff and peanut butter on medium heat for about 20-30 seconds and mix well. Spread marshmallow/peanut butter mixture onto top of brownie batter and swirl with a fork over the entire top. Sprinkle Chips and nut topping over the top of batter. Bake 25-30 minutes or until brownies begin to pull away from the sides of the pan. Let the brownies cool. Prepare the "poke" filling while they cool.

Marshmallow Poke filling/topping:
3 Tablespoon milk
1/2 cup of Marshmallow fluff
3/4 cup white chocolate chips

Mix the milk and Marshmallow fluff in a small bowl and microwave until it is melted, add white chocolate chips and mix until melted. Poke holes all over the top of your cooled brownies and pour some of the mixture onto the top, you will have some leftover, this is fine, you will use this later as a final topping.

-Grace

Burrito Casserole~

   

Ingredients
1 lb Pastime's Grass fed ground beef
1 (1 1/4 ounce) package taco seasoning
6 large flour tortillas
1 (16 ounce) can refried beans
2 -3 cups shredded taco cheese or 2 -3 cups cheddar cheese
1 (10 3/4 ounce) can cream of mushroom soup
4 ounces sour cream

Instructions

1 Cook ground meat
2 Add taco seasoning and stir in refried beans.
3 Mix soup and sour cream in a separate bowl.
4 Spread 1/2 sour cream mixture in the bottom of a casserole dish.
5 Tear up 3 tortillas and spread over sour cream mixture.
6 Put 1/2 the meat bean mixture over that.
7 Add a layer of cheese.
9 Repeat the layers.
10 Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

-Grace