Big thanks to Mary Jane for sending me her GEMS ministry cookbook! As I was flipping through it I knew I should share of few of the recipes with y'all. I hope you enjoy! Church cookbooks have the BEST recipes!

0:00 Hey y'all
1:04 Green Bean Chili
4:03 Cozy Coffee
7:38 Mexican Bean Dip
11:01 Green Bean Casserole

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GREEN BEAN CHILI - Submitted by Mary Jane
1 lb ground beef
2 (38 oz) cans green beans, drained
2 (15 oz) cans diced tomatoes
1 pkg chili mix

Optional Garnishes:
sour cream
shredded cheese
crackers

Brown and drain ground beef. Add all ingredients to slow cooker. Cook on high for 2-4 hours.

COZY COFFEE - Submitted by Jennifer (I only did half of this recipe)
2 cups powdered creamer
1.5 cups hot cocoa mix
1.5 cups instant coffee
1.5 cups sugar
1 tsp cinnamon

Mix all ingredients together and store in an airtight container. To serve: Add 4 heaping tablespoons per 1 cup of boiling water.

MEXICAN BEAN DIP - Submitted by Regina

8 oz cream cheese, softened
14 oz can chili with beans
8-12 oz jar salsa
8 oz shredded Mexican blend cheese
Sliced black olives (optional)

Grease 8x8 baking dish. Press cream cheese into the dish as bottom layer. Then layer remaining ingredients in order listed above. Bake at 350 for 20-25 minutes until bubbly to the center. Serve with tortilla chips.

GREEN BEAN CASSEROLE - Submitted by Shannon
1 stick butter
1 carton sliced mushrooms, finely chopped
1/4 cup all-purpose flour
1.5 cups milk
1 cup sour cream
1 cup shredded mozzarella cheese
salt and pepper to taste
2 cans French style green beans, drained
1 bag French fried onions

Preheat oven to 350. Melt butter in large skillet over med-high heat. Add mushrooms and sauté for 5 minutes. Add flour and cook for 1 minute. Add milk, sour cream, and cheese. Stir together; let it come to a bubble. Add salt and pepper. Add drained green beans and mix. Transfer to 9x13 and spread onions on top. Bake at 350 for 45 minutes.

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