Banana Splits with Fruit Salsa

Sorce	fdaporg
Caloric	:1 Serving: Calories 305 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 2 g); Cholesterol 10 mg; Sodium 125 mg; Total Carbohydrate 58 g (Dietary Fiber 3 g); Protein 10 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 64 %; Calcium 3
Ingridients	Prep Time:15 min Start to Finish:15 min Makes:6 servings 1 medium kiwifruit, peeled, chopped (2/3 cup) 1 medium orange, peeled, sectioned and chopped (1/2 cup) 1/2 cup sliced strawberries 1 tablespoon lime juice 2 teaspoons sugar 1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger 3 medium bananas 1 1/2 quarts (6 cups) vanilla low-fat frozen yogurt 1/2 cup whipped cream topping in aerosol can Chocolate sprinkles 6 maraschino cherries with stems
Instructions	1. In 1-quart saucepan, mix kiwifruit, orange, strawberries, lime juice, sugar and gingerroot. Heat over medium-low heat, stirring occasionally, just until warm. 2. Cut each banana crosswise in half; cut each half lengthwise in half. 3. Divide frozen yogurt among 6 serving dishes. Arrange 2 banana pieces in each dish on either side of frozen yogurt. Spoon fruit salsa over frozen yogurt. Garnish with whipped cream topping, chocolate sprinkles and cherries.

Corn Salsa

Sorce	thetune
Caloric	:1 Serving: Calories 60 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 380 mg; Total Carbohydrate 11 g (Dietary Fiber 2 g); Protein 2 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 16 %; Calcium 0%; Ir
Ingridients	Prep Time:15 min Start to Finish:1 hr 15 min Makes:2 1/3 cups salsa 1 can (15.25 ounces) Green Giant® whole kernel corn, drained 1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained 1 jalapeño chili, seeded and finely chopped 1/4 cup chopped green bell pepper 1/4 cup sliced green onion 2 tablespoons white wine vinegar 1 tablespoon vegetable oil 1/4 teaspoon salt
Instructions	1. Mix all ingredients. 2. Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 3 weeks.

Fresh Tomato Salsa

Sorce	Jace
Caloric	:1 Serving: Calories 20 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 125 mg; Total Carbohydrate 4 g (Dietary Fiber 1 g); Protein 1 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 34 %; Calcium 0%; Iron
Ingridients	Prep Time:20 min Start to Finish:20 min Makes:3 1/2 cups 3 large tomatoes, seeded and chopped (3 cups) 1 small green bell pepper, chopped (1/2 cup) 3 garlic cloves, finely chopped 8 medium green onions, sliced (1/2 cup) 2 tablespoons chopped fresh cilantro 1 tablespoon finely chopped jalapeño chili 2 to 3 tablespoons lime juice 1/2 teaspoon salt
Instructions	1. Mix all ingredients in glass or plastic bowl. 2. Cover and refrigerate until serving.

Southwestern Skillet Bake

Sorce	madenTexasHSFootball
Caloric	:1 Serving: Calories 455 (Calories from Fat 235 ); Total Fat 26 g (Saturated Fat 12 g); Cholesterol 180 mg; Sodium 860 mg; Total Carbohydrate 27 g (Dietary Fiber 3 g); Protein 28 g Percent Daily Value*: Vitamin A 22 %; Vitamin C 14 %; Calc
Ingridients	Prep Time:15 min Start to Finish:35 min Makes:6 servings 1 pound lean (at least 80%) ground beef 1 jar (16 ounces) Old El Paso® Thick 'n Chunky salsa 1 can (11 ounces) Green Giant® whole kernel corn, drained 1 1/2 cups shredded Cheddar cheese (6 ounces) 1 cup Original Bisquick® mix 3 eggs
Instructions	1. Heat oven to 400ºF. Cook beef in 10-inch ovenproof skillet over medium-high heat 5 to 8 minutes, stirring occasionally, until brown; drain. Stir in salsa and corn; heat over medium-high heat until hot. 2. Reserve 2 tablespoons of the cheese. Stir Bisquick mix, eggs and remaining cheese in medium bowl until blended. Spoon batter around edge of beef mixture, leaving center uncovered. Sprinkle with reserved cheese. 3. Bake uncovered about 20 minutes or until golden brown and toothpick inserted in topping comes out clean.

Triple-Corn Squares with Bean Sauce

Sorce	ciaranBVMagicanhthemchuoi
Caloric	:1 Serving: Calories 430 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 8 g); Cholesterol 100 mg; Sodium 940 mg; Total Carbohydrate 62 g (Dietary Fiber 7 g); Protein 14 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 6 %; Calciu
Ingridients	Prep Time:10 min Start to Finish:40 min Makes:6 servings 1 can (14.75 oz) Green Giant® cream-style corn 1 can (11 oz) Green Giant® Niblets® vacuum-packed whole kernel corn, drained 1 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix 1/3 cup butter or margarine, melted 2 eggs 1 can (15 oz) Progresso® black beans, drained, rinsed 1/3 cup Old El Paso® salsa (any variety) Chopped fresh cilantro, if desired
Instructions	1. Heat oven to 400°. Grease rectangular baking dish, 11x7x1 1/2 inches. 2. Mix cream-style corn, whole kernel corn, muffin mix (dry), butter and eggs. Pour into baking dish. 3. Bake uncovered about 30 minutes or until casserole springs back when touched lightly in center. 4. During last 5 minutes of baking, cook beans and salsa in 1-quart saucepan over medium heat, stirring occasionally, until hot. Cut casserole into squares. Top with bean sauce; sprinkle with cilantro. Serve immediately.

Tortilla Casserole

Sorce	ZaKKtoxedo
Caloric	:1 Serving: Calories 530 (Calories from Fat 230 ); Total Fat 25 g (Saturated Fat 11 g); Cholesterol 80 mg; Sodium 1450 mg; Total Carbohydrate 48 g (Dietary Fiber 2 g); Protein 29 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 0%; Calciu
Ingridients	Prep Time:10 min Start to Finish:45 min Makes:6 servings 1 pound lean ground beef 1 small onion, chopped (1/4 cup) 1 1/3 cups hot water 1 cup Old El Paso® Thick 'n Chunky medium salsa 1/2 cup milk 1 package Hamburger Helper® cheesy nacho 6 Old El Paso® flour tortillas (6 inches in diameter) 1 1/2 cups shredded Cheddar cheese (6 ounces)
Instructions	1. Heat oven to 350°F. Cook beef and onion in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in hot water, salsa, milk, uncooked Pasta and Sauce Mix. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 7 minutes, stirring occasionally, until pasta is tender. 2. Cut tortillas in half. Spread 2 cups beef mixture in ungreased rectangular baking dish, 11x7x1 1/2 inches, or shallow 2-quart casserole; top with 6 tortilla halves and 3/4 cup cheese. Spread with 2 cups beef mixture; top with remaining tortilla halves. Top with remaining beef mixture and cheese. 3. Bake uncovered 15 to 20 minutes or until hot and cheese is melted. High Altitude (3500-6500 ft) Increase hot water to 1 3/4 cups.

Easy Oven Enchiladas

Sorce	danieledge
Caloric	:1 Serving: Calories 560 (Calories from Fat 200 ); Total Fat 22 g (Saturated Fat 10 g); Cholesterol 70 mg; Sodium 1690 mg; Total Carbohydrate 64 g (Dietary Fiber 2 g); Protein 27 g Percent Daily Value*: Vitamin A 30 %; Vitamin C 0%; Calciu
Ingridients	Prep Time:15 min Start to Finish:50 min Makes:6 enchiladas 1 pound lean ground beef 1/2 cup milk 1 1/3 cups hot water 1 package Hamburger Helper® cheesy enchilada 6 Old El Paso® flour tortillas for burritos (8 inches in diameter) 1 jar (16 ounces) Old El Paso® salsa (any variety) 1 cup shredded Cheddar cheese (4 ounces) 3 tablespoons milk
Instructions	1. Heat oven to 350°F. Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in 1/2 cup milk, 1 1/3 cups hot water, uncooked Rice and Sauce Mix. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until rice is tender. 2. Spoon 2/3 cup beef mixture on each tortilla. Roll up tortillas; place seam sides down and widthwise in ungreased baking dish, 13x9x2 inches. Spread with salsa; sprinkle with cheese. 3. Bake uncovered 15 to 20 minutes or until hot. Stir together 3 tablespoons milk and the Topping mix 30 seconds; drizzle over enchiladas. High Altitude (3500-6500 ft) Increase hot water to 2 cups and simmer time to about 12 minutes.

Mashed Potatoes Olé

Sorce	Kay
Caloric	:1 Serving: Calories 260 (Calories from Fat 130 ); Total Fat 15 g (Saturated Fat 5 g); Cholesterol 15 mg; Sodium 660 mg; Total Carbohydrate 26 g (Dietary Fiber 1 g); Protein 6 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 0%; Calcium 1
Ingridients	Prep Time:10 min Start to Finish:15 min Makes:8 servings 1 package (7.2 ounces) Betty Crocker® roasted garlic mashed potatoes 2 1/2 cups hot water 1 1/3 cups milk 1/4 cup margarine or butter 1 1/2 cups French's® Cheddar French fried onions 3/4 cup shredded Cheddar cheese (3 ounces) 3/4 cup Old El Paso® salsa (any variety) 3 tablespoons sliced ripe olives or Old El Paso® chopped green chiles, if desired Sour cream, if desired Chopped fresh cilantro, if desired
Instructions	1. Heat oven to 425°F. Make potatoes as directed on package for 2 pouches (8 servings), using hot water, milk and margarine. Stir in 3/4 cup of the onions. 2. Spread mixture in ungreased 2-quart baking dish. Sprinkle with cheese. Spread salsa over cheese. Top with olives and remaining onions. 3. Bake uncovered 3 to 5 minutes or until onions are golden. Serve with sour cream and cilantro.

Scarecrow and Spider Cupcakes

Sorce	Joshua Jones
Caloric	:1 Serving: Calories 350 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 7 g); Cholesterol 15 mg; Sodium 190 mg; Total Carbohydrate 66 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4 %
Ingridients	Prep Time:30 min Start to Finish:50 min Makes:16 cupcakes 1 1/2 cups Original Bisquick® mix 1/2 cup sugar 1/2 cup milk or water 2 tablespoons shortening 1 tablespoon vanilla 1 egg 1 tub Betty Crocker® Rich & Creamy vanilla or butter cream ready-to-spread frosting 8 fudge-dipped flat-bottom ice-cream cones Betty Crocker® Fruit Roll-Ups® strawberry chewy fruit snack rolls Shredded whole wheat cereal biscuits, crushed Assorted candies, such as candy corn, red string licorice and small gumdrops 32 candy eyes 1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting 48 large black gumdrops Black shoestring licorice, cut into 4-inch pieces
Instructions	1. Heat oven to 375ºF. Place paper baking cup in each of 16 regular-size muffin cups, or grease and flour muffin cups. 2. Beat Bisquick mix, sugar, milk, shortening, vanilla and egg in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about half full. 3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediantly remove from pan; cool completely. Frost and decorate cupcakes as directed below for Scarecrows and Hairy Spiders. Scarecrows: Frost 8 cupcakes with vanilla frosting. Decorate each ice-cream cone with bow made with fruit rolls. Place ice-cream cone upside down on each cupcake for hat. Arrange crushed cereal on cupcakes for hair. Use candy corn for nose, red licorice and small gumdrops for mouth and candy eyes for eyes. Hairy Spiders: Frost 8 cupcakes with chocolate frosting. Squeeze large black gumdrops, one at a time, through garlic press to form hair; arrange on cupcakes. Insert black licorice pieces into cupcakes for legs. Place candy eyes on large black gumdrops for eyes. High Altitude (3500-6500 ft) Use paper baking cups. Increase milk to 2/3 cup. Bake 20 to 25 minutes.

Southwestern Egg Bake

Sorce	GuessWho
Caloric	:1 Serving: Calories 300 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 8 g); Cholesterol 240 mg; Sodium 670 mg; Total Carbohydrate 26 g (Dietary Fiber 2 g); Protein 15 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 8 %; Calciu
Ingridients	Prep Time:10 min Start to Finish:35 min Makes:6 servings 2 cups cornbread stuffing crumbs 1 can (15.25 ounces) Green Giant® whole kernel corn, drained 1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained 1/2 cup sour cream 7 eggs 1 cup shredded Monterey Jack cheese (4 ounces) Salsa, if desired
Instructions	1. Heat oven to 400°F. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. 2. Mix stuffing, corn, chilies, sour cream and 1 egg in large bowl. Spread evenly in baking dish. 3. Make 6 indentations in stuffing mixture with back of spoon. Break 1 egg into each indentation. Pierce yolk of each egg with fork. 4. Bake uncovered 20 to 25 minutes or until egg whites and yolks are firm, not runny. Sprinkle cheese over stuffing mixture. Bake 2 to 3 minutes longer or until cheese is melted. Serve with salsa.