Red, White, and Blueberry Trifle

Ingredients:
10 oz angel food cake, cut into 1 inch cubes
2 pints strawberries, sliced
2 pints blueberries
for cream filling:
6 Tb fat free sweetened condensed milk
1 1/2 cups cold water (I used milk)
1 pkg sugar free white chocolate pudding mix
12 oz fat-free frozen whipped topping

Directions:
Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.
Arrange half of the cake in the bottom of a 14 cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least 1 hour.

Sweet Potato Burritos

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Ingredients
•1 tablespoon vegetable oil
•1 onion, chopped
•4 cloves garlic, minced
•6 cups canned kidney beans, drained
•2 cups water
•2.5(ish) tablespoons chili powder
•2 teaspoons ground cumin
•4 teaspoons prepared mustard
•1/2 tsp. cayenne pepper, or to taste
•3 tablespoons soy sauce
•4 cups cooked and mashed sweet potatoes
•12 (10 inch) flour tortillas, warmed
•8 ounces shredded Cheddar cheese

Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm (it's going to seem really watery). Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce. Mix in mashed sweet potatoes.
3.Divide bean and sweet potato mixture evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4.Bake for 12 minutes in the preheated oven, and serve.

Puppy Chow or Muddy Buddies

Ingredients:
9 cups corn or rice chex
1 cup semi sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp vanilla
1 1/2 cups powdered sugar

Directions:
Into a large bowl, measure cereal; set aside. In 1 quart microwavable bow. microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon re-sealable food storage plastic bags. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.