Peanut Butter Cheesecake

Ingredients
1/3 cup butter
1 cup semisweet chocolate chips
2 1/2 cups crispy rice cereal

1 (8 ounce) package cream cheese, softened
2 (5 ounce) cans sweetened condensed milk
3/4 cup peanut butter
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup whipped cream
1/2 cup chocolate fudge sauce

Directions
1.In a heavy sauce pan over low heat, melt the butter and chocolate chips. Remove from heat and gently stir in rice cereal until coated. Press into the bottom and sides of a 9 inch pie plate. Chill 30 minutes.
2.In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle chocolate topping over pie and freeze for 4 hours or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer as well

Mexican Lasagna

Mexican Lasagna

1 can (14 ½ oz) stewed tomatoes undrained

½ cup chopped fresh cilantro

2 tbls. Lime juice

Nonstick cooking spray

Corn tortillas (flour are not thick enough)

1 can (15 oz) black beans-rinsed and drained

1 can (8oz) whole kernel corn-drained

2 cups Mexican blend shredded cheese

(MEAT: you can make without or with 3 chicken breasts cooked and shredded, ground beef or chicken (cooked with a taco seasoning)

In a small bowl combine tomatoes, cilantro and lime juice; set aside

Coat an 8inch square baking dish with cooking spray.  Cut the tortillas into 1 ½ inch strips.  Place a layer of corn strips to cover bottom of pan.  Layer tomato mixture,  ¼ of beans, ¼ of corn, ¼ of meat, and ¼ of the cheese.  Repeat tortillas, tomato mix, beans, corn, meat, cheese about 3 more times. 

Bake uncoverd at 375 for about 25 min. when cheese is melted and sauce is bubbly.  Let stand about 10 min. before serving.