http://www.caciqueinc.com/blog/2015/05/green-chili-and-chicken-lasagna/?pp=1#.VX774IHn_qC

Green Chili and Chicken Lasagna

Makes one 8”x12” pan. Serves 9-12
Estimated prep time: 20 minutes
Bake time: 40 minutes
Ingredients

3 cups cooked, shredded chicken
2 cups shredded Cacique Queso Quesadilla Jalapeno
1 cup shredded Cacique Mozzarella
15 oz container Cacique Crema Mexicana
10 oz can fire roasted green chilies
1 cup salsa verde
1 teaspoon cumin
1 teaspoon chili powder
salt and pepper to taste
12-16 no-boil lasagna noodles
Directions

Preheat oven to 375(F).
In a bowl, season shredded chicken with cumin, chili powder, salt and pepper. Stir in fire roasted green chilies, salsa verde and one cup of the Queso Quesadilla Jalapeno. Combine well.
In the bottom of a baking dish, spread a small amount of the chili-chicken mixture.
Top with layer of lasagna noodles. Spread with another layer of the chicken mixture. Spoon or pour Crema Mexicana over the entire layer, paying close attention not to skimp around the edges. Top with a layer of shredded Mozzarella and Queso Quesadilla Jalapeno.
Continue building casserole alternating between layers of lasagna noodles, green chili-chicken mixture, Crema Mexicana and shredded cheeses.
Cover with aluminum foil and bake in a preheated 375(F) oven for 30 minutes.
After 30 minutes, remove the foil and continue baking another 5-10 minutes until cheese on top has melted and the entire casserole is bubbling and hot.
Allow the casserole to rest 5 minutes before serving.

http://totallythebomb.com/pomegranate-lemonade

Ingredients
2½ cups water
1¾ cups pomegranate juice
¼ cup fresh lemon juice
¼ cup sugar
crushed ice
Instructions
In a large pitcher, stir all ingredients until the sugar dissolves.
Serve immediately over crushed ice. Enjoy!
Notes
For a fun twist, blend all ingredients together in a blender until it is the texture of a smoothie. You can also add yogurt or milk to make it a creamy, delicious treat. Enjoy!

http://www.livingbettertogether.com/2015/06/brownie-sundae-cupcakes-recipe.html

Ingredients
Brownie Cupcakes:
¾ cup Semi-Sweet Chocolate Chips
¾ cup (1½ sticks) Butter
3 Large Eggs
¾ cup Granulated Sugar
1 tsp Vanilla Extract
¾ cup All-Purpose Flour
Vanilla Frosting:
3 cups Heavy Cream
¾ cup Confectioners’ Sugar
½ cup Instant Vanilla Pudding Mix, dry

Toppings:
Hot Fudge
Nuts
Cherries
Sprinkles
Caramel
Instructions
Cupcakes:
Brownie Cupcakes:
Preheat oven to 325 F.
Line cupcake pan with liners.
In a large microwave-safe bowl, combine chocolate chips and butter. Microwave on high on 30 second intervals, stirring in between until completely melted and smooth.
In a separate bowl, whisk together eggs, sugar, and vanilla until well mixed.
Slowly add egg mix to the chocolate mix, whisking well.
Slowly add in flour and mix until smooth.
Add batter to cupcake liners, filling them about ⅔ full.
Bake for 15-20 minutes, until toothpick comes clean.
Let cool in pan for 10 minutes before transferring to a cooling rack.
Vanilla Frosting:
Add ingredients to a large bowl or stand mixer and beat on medium-high speed with whisk attachments until light and fluffy.
Use an ice cream scoop to scoop the frosting onto the cooled brownies.
Top with toppings and enjoy!
Notes
Best served same day.
This recipe makes a lot of frosting due to filling the ice cream scoop, if you want to do a basic piping, use just 2 cups heave cream, ½ cup confectioner’s sugar and ⅓ cup pudding mix.

http://www.bettycrocker.com/recipes/fruity-flip-flops/90ca93a6-5ce2-4c17-8ff0-68db1a251794

Ingredients

3
tablespoons butter
1
bag (10 oz) miniature marshmallows
5
cups Cheerios™ cereal
3
rolls Betty Crocker™ Fruit Roll-Ups™ chewy fruit flavored snacks (any variety)
2
pouches Betty Crocker™ Fruit Gushers™ fruit flavored snacks (any variety)
Betty Crocker™ Rich & Creamy vanilla frosting
Betty Crocker™ colored candy sprinkles

Directions

1 Spray bottom and sides of 13×9-inch pan with cooking spray. In large microwaveable bowl, microwave butter and marshmallows uncovered on High about 2 minutes, stirring after each minute, until mixture is smooth.
2 Immediately stir in cereal until evenly coated. Press mixture evenly in pan with greased hands. Cool 15 minutes.
3 Cut into 4 rows by 4 rows to make 16 rectangles. Shape rectangles into flip-flop shapes, making 8 pairs total. Unroll and remove paper from Fruit Roll-Ups fruit flavored snacks. Cut the fruit flavored snacks into 4 strips—each 4 ¾ in long. Fold each strip in half lengthwise. Fold the strip into a v-shape. Press on bar to make flip-flop straps.
4 Lightly frost each flip-flop around cut sides; immediately press candy sprinkles on frosting. Place 1 Fruit Gushers fruit flavored snack at tip of each V shape, attaching with small amount of frosting.

http://www.budgetbytes.com/2013/01/salsa-chicken-casserole/

Ingredients
1 cup uncooked rice $0.33
1 cup frozen corn kernels (thawed) $0.52
1 (15 oz.) can black beans $1.39
1 (16 oz.) jar salsa $1.99
1 cup chicken broth $0.15
½ Tbsp chili powder $0.10
½ tsp oregano $0.03
2 large (1.5 lbs.) chicken breasts $2.99
1 cup shredded cheddar cheese $0.94
2 whole green onions, sliced $0.17
Instructions
Preheat the oven to 375 degrees. Drain and briefly rinse the black beans. Add the dry rice, black beans, corn, salsa, chicken broth, chili powder, and oregano to an 8×8 inch casserole dish. Stir until everything is evenly combined.
Cut the chicken breasts into three pieces each. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they’ll go. Cover the casserole dish tightly with foil. Bake for one hour.
Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few minutes, or until the cheese has melted. Add the sliced green onions on top after baking and serve hot.
Notes
If your chicken and frozen corn are still partially frozen, the casserole will take longer to cook. So, make sure they’re both thawed before hand.

http://www.thecookierookie.com/skinny-mint-chocolate-parfaits/
INGREDIENTS
1 package (3.9 ounce) instant chocolate pudding mix
2 cups cold skim milk
¼ teaspoon peppermint extract
1 (8 ounce) container whipped topping, thawed
6-8 drops green food coloring
Optional: dark chocolate mint cookies (Grasshoppper cookies, crushed)
For garnish:
extra whipped topping, chocolate shavings, crushed chocolate mint cookies & mint leaf
INSTRUCTIONS
In a medium bowl, combine pudding mix and milk. Whisk 2 minutes.
In a different bowl, place whipped topping, peppermint extract and green food coloring. Mix until well combined.
Into serving glasses, layer pudding alternately with crushed cookies and whipped topping then top with white whipped topping, crushed chocolate mint cookies & mint leaf.
Refrigerate 15 minutes before serving.
Enjoy!