Tortilla Pie
1 cup frozen corn kernels
2 green onions sliced thin
1 teaspoon ground cumin
1-1/2 cup salsa
1 can 15-19 ounces, low sodium black beans, rinsed and drained
2 large size tortillas
1 package of reduced fat shredded Mexican cheese blend
1 tablespoons cilantro leaves or if you are not a cilantro fan, use parsley
Preheat oven to 450 degrees. Spray large cookie sheet with cooking spray.

Crispy Chocolate hearts

Ingredients
1 (12-ounce) package semisweet chocolate morsels 
1/2 cup peanut butter 
2 cups crisp rice cereal 
1 1/2 cups peanuts 
1 1/2 cups miniature marshmallows 
2 (2-ounce) chocolate bark coating squares, melted
(see below for substitution)

White sprinkles
Preparation
Microwave chocolate morsels in a large glass bowl at HIGH for 2 minutes or until melted, stirring every 30 seconds. Stir in peanut butter, stirring until well blended.

Ingredients
3/4 cup whipping cream 
12 ounces bittersweet or semisweet chocolate, finely chopped 
1 tablespoon cognac or 1/2 teaspoon vanilla 
 About 1/4 cup unsweetened cocoa
Preparation

Crab Salad in Crisp Wonton Cups

For the Wonton Cups:
Cooking spray
18 wonton wrappers, thawed (if frozen)
2 teaspoons canola oil
1/4 teaspoon salt
For the dressing:
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/4 teaspoons salt
1/8 teaspoon black pepper
1/2 teaspoon dried hot red pepper flakes
2 tablespoons olive oil
For the salad:
1/2 pound lump crabmeat, picked over
1 stalk celery, finely diced
1/2 cup finely diced mango
1/4 cup thinly sliced scallions
2 tablespoons coarsely chopped fresh cilantro leaves