Black Bean & Corn Enchilada Egg Bake and PB Crisscrosses

1. Grease 13x9-inch (3-quart) baking dish. Arrange and overlap 6 tortillas on bottom of dish. Spoon beans and corn evenly over tortillas. Spoon cheese soup evenly over vegetables. Cut remaining tortillas into 1-inch strips; arrange over top.

2. In large bowl, combine eggs, milk and cumin; beat well. Pour over tortilla strips. Cover tightly; refrigerate 4 hours or overnight.

3. Heat oven to 325°F. Uncover dish; sprinkle with cheese. Bake at 325°F. for 55 to 60 minutes or until eggs are set. Let stand 5 minutes before serving.

4. To garnish, cut five 1-inch pieces from bell pepper to resemble petals. Arrange petals in center of dish to resemble poinsettia. Tuck 2 or 3 sprigs of cilantro between petals. Or, chop bell pepper and cilantro; sprinkle over top. To serve, cut into squares. If desired, top with salsa and sour cream.

1. Preheat oven to 350°.

2. In a medium bowl, stir flour, baking soda and salt until blended; set aside.

3. In a large mixer bowl at low speed, beat butter or margarine, peanut butter, brown sugar, sugar, eggs and vanilla until well blended, scraping bowl and beaters as needed. Gradually add flour mixture until blended.

4. Using a teaspoon of dough at a time, form small balls or drop dough about 1 inch apart on ungreased baking sheets. Dip a fork in flour and flatten each cookie with a crisscross design.

5. Bake for 10 minutes or until lightly browned and set in center. Cool on wire racks. Store in an airtight container.