Red Grape Salad

20 oz can pineapple chunks
6 oz cream cheese,softened
2 Tbsp mayo
3 cups mini marshmallows
2 cups seedless red grapes, halved
1 cup Cool Whip, thawed

Drain pineapple, reserving 2 Tbsp juice. Set pineapple aside.
Beat juice, cream cheese, and mayo until fluffy.
Stir in pineapple, grapes, and marshmallows.
Fold in Cool Whip.
Serve immediately or refrigerate.

Arizona Slop

1-2 Tbsp oil
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 Tbsp chili powder
1/2 tsp salt
28 oz can diced tomatoes
16 oz can kidney beans, rinsed and drained
16 oz can corn
8 oz macaroni, cooked and drained
shredded cheddar (optional)

In large skillet, heat oil. Add onion, pepper, garlic, chili powder, and salt. Saute 4 minutes.
Stir in tomatoes, kidney beans, and corn. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes.
Stir in macaroni.
Top each serving with shredded cheddar, if desired.

*Note: We love this with the cheese, but it is fine without it, too. Generally have tortilla chips with this, and sometimes corn bread.

Peanut Butter Date Muffins

1/4 cup peanut butter
1/4 cup butter, softened
1/2 sugar
1 egg
1 3/4 cup flour
3 tsp baking powder
1/2 tsp salt
1 cup milk
3/4 cup chopped dates
sugar to sprinkle on top of muffins

Preheat oven to 400 degrees.

Cream peanut butter, butter, sugar, and egg.

In separate bowl, combine flour, baking powder, and salt. Add to creamed mixture alternately with milk. Stir in dates.

Spoon into greased muffin tins. Sprinkle with sugar. Bake 20 minutes.

(Makes 12.)