Mexican Tortillas and Beans
Add a little South of the Border flavor to your next gathering! This goes together in a flash so you can spend more time with your guests!

2 yellow onions, chopped
3 cloves garlic, minced
2 small green bell peppers, chopped
1 can (28 oz.) diced plum tomatoes,
drained, with juices reserved
2 (15 oz.) cans pinto or red kidney beans, rinsed and drained
1/4-1/2 tsp. cayenne pepper, optional
6 Tbls. chili powder
1 Tbls. ground cumin
salt and freshly ground black pepper
8 corn tortillas, 6 inches in diameter
2 cups coarsely grated Monterey Jack cheese
2 cups coarsely chopped lettuce
2 tomatoes, coarsely chopped

In a large frying pan, combine the onions, garlic, bell peppers and saut? until tender. Add tomatoes with juices, drained beans and spices including salt and pepper. Bring to a simmer and cook, stirring occasionally for 20 minutes. Meanwhile preheat an oven to 350° F.

Spread one-third of the bean and tomato mixture in a 9-by-13-inch baking dish. Top with 4 of the tortillas, overlapping evenly and 1 cup of the cheese. Repeat the layers, using half of the remaining bean mixture and all of the tortillas and cheese. Top with the remaining bean mixture. Cover with aluminum foil and bake until the edges are bubbling, about 35 minutes.

Scatter the lettuce and fresh tomatoes evenly over the top and serve immediately. Serves 6.

1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan
2 1/4 cups unbleached all-purpose flour, plus more for pan
1 1/2 tsp. baking powder
1 1/2 tsp. salt
2 cups packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
2 1/2 tsp. pure vanilla extract
1 cup chopped pecans or walnuts
1 cup toffee bits
Confectioners' sugar for dusting

Preheat oven to 350°. Butter a 9 x 13 inch baking pan. Line bottom of pan with parchment; butter parchment. Sprinkle with flour and tap out excess; set aside. In a small saucepan over medium heat, cook the butter until it turns dark brown; remove from heat and let cool. In a medium bowl, whisk together flour, baking powder and salt; set aside.

In a bowl or an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy about 3 minutes. Add the vanilla and beat to combine. Add the flour mixture, nuts and toffee bits. Mix until thoroughly combined and pour into prepared pan. Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes, being careful not to overcook.

Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut into squares. Just before serving, dust half with confectioners¹ sugar, if desired. Store in an airtight container at room temperature up to 3 days.

Quick Pizza
Baking the dough before topping it with tomato keeps the crust crisp. This version is lighter in fat and calories, yet flavorful!

Stock:
1 (10-oz.) can refrigerated pizza crust dough
Cooking spray
1 tsp. extra-virgin olive oil, divided
1 garlic clove, halved
5 plum tomatoes, thinly sliced (about 3/4 lb.)
1 cup (4 oz.) shredded mozzarella cheese
1 tsp. balsamic vinegar
1/2 cup thinly sliced fresh basil
1/8 tsp. salt
1/8 tsp. pepper

Preheat oven to 400°. Unroll crust dough onto a baking sheet coated with cooking spray, pat into a 13 x 11 inch rectangle. Bake at 400° for 8 minutes. Remove crust from oven and brush with 1/2 teaspoon oil. Rub crust with cut sides of garlic.

Arrange tomato slices on crust, leaving a 1/2-inch border, sprinkle evenly with cheese. Bake at 400° for 12 minutes or until cheese melts and crust is golden. Combine 1/2 tsp. oil and vinegar, stirring with a whisk.

Sprinkle pizza evenly with sliced basil, salt and pepper. Drizzle the vinegar mixture evenly over the pizza. Cut pizza into 8 pieces. Serves 4. Note: 298 calories and 10 g of fat per serving of 2 slices.