Gingered Fruit Salsa with Crispy Cinnamon Chips

Sorce	Vash_
Caloric	:1 Serving: Calories 50 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 75mg; Total Carbohydrate 7g (Dietary Fiber 0g, Sugars 3g); Protein 0g Percent Daily Value*: Vitamin A 4%; Vitamin C 15%;
Ingridients	Prep Time:40 min Start to Finish:1 hr 20 min Makes:24 servings (2 tablespoons salsa and 3 chips each) 1 tablespoon sugar 2 teaspoons ground cinnamon 4 Old El Paso® flour tortillas for burritos (8 inch) (from 11.5-oz package) 3 tablespoons butter or margarine, melted 1 cup finely diced pineapple 1 cup finely diced papaya 1 cup finely diced mango 1/4 cup chopped fresh cilantro 1 tablespoon finely chopped crystallized ginger 1 tablespoon lemon juice 1/8 teaspoon salt
Instructions	1. Set oven control to broil. Mix sugar and cinnamon. Brush both sides of each tortilla with butter; sprinkle with sugar-cinnamon mixture. Cut each tortilla into 12 wedges. 2. Place tortilla wedges in single layer in 2 ungreased 15x10x1-inch pans or on 2 cookie sheets. Broil 2 to 4 minutes, turning once, until crispy and golden brown. Cool completely, about 15 minutes. 3. In medium bowl, mix remaining ingredients. Serve salsa with chips.

Fruit Kabobs with Pineapple Dip

Sorce	pit&#rythos
Caloric	:1 Serving: Calories 130 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 2 g); Cholesterol 10 mg; Sodium 70 mg; Total Carbohydrate 21 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 14 %; Calcium 4 %
Ingridients	Prep Time:15 min Start to Finish:1 hr 15 min Makes:8 servings (2 kabobs and 1/8 of dip each) Dip 1/2 package (8-oz size) reduced-fat cream cheese (Neufchâtel), softened 1/2 cup plain fat-free yogurt 1/4 cup honey 1/2 can (8 1/4-oz size) sliced pineapple in juice, drained, finely chopped Kabobs 1/2 can (8 1/4-oz size) sliced pineapple in juice, drained 16 seedless green grapes 1/2 can (11-oz size) mandarin orange segments, drained 8 strawberries, cut in half
Instructions	1. In medium bowl, mix cream cheese, yogurt and honey until creamy. Fold in chopped pineapple. Cover; refrigerate at least 1 hour to blend flavors. 2. Cut pineapple slices into eighths. Thread any combination of about 4 pieces fruit on each of 16 plastic or wooden skewers. Serve with dip.

Nacho Pinwheels

Sorce	alexan
Caloric	:1 Serving: Calories 350 (Calories from Fat 160); Total Fat 18g (Saturated Fat 9g, Trans Fat 2 1/2g); Cholesterol 30mg; Sodium 880mg; Total Carbohydrate 39g (Dietary Fiber 1g, Sugars 2g); Protein 9g Percent Daily Value*: Vitamin A 8%; Vitam
Ingridients	Prep Time:15 min Start to Finish:30 min Makes:6 servings (3 pinwheels each) 3 cups Original Bisquick® mix 3/4 teaspoon chili powder 1/2 teaspoon dried oregano leaves 2/3 cup water 2 tablespoons butter or margarine, melted 1 cup shredded Cheddar cheese (4 oz) Salsa, if desired Sour cream, if desired
Instructions	1. Heat oven to 425°F. Grease cookie sheet with shortening or cooking spray. In large bowl, stir Bisquick mix, chili powder, oregano and water until soft dough forms. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times. 2. Roll dough into 18x10-inch rectangle. Brush butter over dough. Sprinkle with cheese. Roll up rectangle tightly, beginning at 18-inch side. Pinch edge into roll to seal. Cut into 18 slices. Place on cookie sheet. 3. Bake 11 to 13 minutes or until golden brown. Serve warm with salsa and sour cream. High Altitude (3500-6500 ft): No change.

Almost Guacamole

Sorce	Adam_Beech
Caloric	:1 Serving: Calories 5 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 45 mg; Total Carbohydrate 1 g (Dietary Fiber 0g); Protein 0g Percent Daily Value*: Vitamin A 2 %; Vitamin C 6 %; Calcium 0%; Iron 2 %&nb
Ingridients	Prep Time:10 min Start to Finish:1 hr 10 min Makes:2 cups dip 1 can (15 ounces) asparagus cuts, drained 1 large tomato, seeded and chopped (1 cup) 1 medium onion, chopped (1/2 cup) 2 tablespoons finely chopped fresh cilantro 2 tablespoons reduced-fat mayonnaise or salad dressing 1 tablespoon lime juice 3 to 6 drops red pepper sauce 1/8 teaspoon pepper 1 garlic clove, finely chopped Baked tortilla chips, if desired
Instructions	1. Place asparagus in blender or food processor. Cover and blend on medium speed until smooth. 2. Stir together asparagus and remaining ingredients except tortilla chips. Cover and refrigerate at least 1 hour to blend flavors. Serve with tortilla chips.

Barbecued Chicken Tortilla Pizzas

Sorce	papermastermind
Caloric	:1 Serving: Calories 440 (Calories from Fat 220); Total Fat 24g (Saturated Fat 13g, Trans Fat 0g); Cholesterol 80mg; Sodium 1320mg; Total Carbohydrate 31g (Dietary Fiber 1g, Sugars 16g); Protein 24g Percent Daily Value*: Vitamin A 35%; Vita
Ingridients	Prep Time:5 min Start to Finish:20 min Makes:4 servings (2 slices each) 2 Old El Paso® flour tortillas (8 inch) from 11.5-oz package 1 1/2 cups (from 32-oz tub) refrigerated original barbecue sauce with shredded chicken 2/3 cup chopped red bell pepper 2 cups shredded Mexican cheese blend (8 oz) Old El Paso® salsa (any variety)
Instructions	1. Heat oven to 350°F. Top each tortilla with 3/4 cup of the chicken, 1/3 cup of the bell pepper and 1 cup of the cheese. Place on ungreased cookie sheet. 2. Bake about 15 minutes or until cheese is bubbly. Cut each tortilla into 4 wedges. Serve with salsa.

Baked Buffalo Wings

Sorce	rsx
Caloric	:1 Serving: Calories 75 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 35 mg; Sodium 160 mg; Total Carbohydrate 4 g (Dietary Fiber 0g); Protein 10 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 2 %; Calcium 2 %;
Ingridients	Prep Time:30 min Start to Finish:1 hr 15 min Makes:12 servings (2 wings and 1 tablespoon sauce each) Chicken Wings 2 lb chicken wing drummettes (about 24) 2 tablespoons honey 2 tablespoons ketchup 2 tablespoons red pepper sauce 1 tablespoon Worcestershire sauce Paprika Celery sticks, if desired Blue Cheese Dipping Sauce 1/3 cup reduced-fat cottage cheese 1/2 teaspoon white wine vinegar 2 tablespoons milk 1 tablespoon crumbled blue cheese 1/8 teaspoon white pepper 1 clove garlic, finely chopped
Instructions	1. Heat oven to 350ºF. Line 15x10x1-inch pan with foil. Remove skin from chicken. 2. In resealable food-storage plastic bag, mix honey, ketchup, pepper sauce and Worcestershire sauce. Add chicken. Seal bag; refrigerate at least 15 minutes but no longer than 24 hours, turning occasionally. 3. Place chicken in pan; sprinkle with paprika. Bake uncovered about 30 minutes or until crisp and juice of chicken is no longer pink when centers of thickest pieces are cut. 4. Meanwhile, in blender or food processor, place cottage cheese, vinegar, milk, half of the blue cheese, the white pepper and garlic. Cover and blend on low speed until smooth and creamy. Spoon into serving dish. Stir in remaining blue cheese. Cover; refrigerate until serving. Serve chicken wings with sauce and celery sticks.

Roasted Vegetables with Creamy Caesar Dip

Sorce	paranormal-discussion.co.uk
Caloric	:1 Serving: Calories 260 (Calories from Fat 225); Total Fat 25g (Saturated Fat 7g, Trans Fat ncg); Cholesterol 30mg; Sodium 370mg; Total Carbohydrate 7g (Dietary Fiber 2g, Sugars ncg); Protein 3g Percent Daily Value*: Vitamin A 14%; Vitamin
Ingridients	Prep Time:15 min Start to Finish:35 min Makes:8 servings Creamy Caesar Dip 1 cup sour cream 1/2 cup mayonnaise or salad dressing 1/2 cup creamy Caesar dressing 1/4 cup shredded Parmesan cheese Roasted Vegetables Olive oil-flavored or regular cooking spray 1 medium red or yellow bell pepper, cut into strips 1/2 pound green beans 2 cups cauliflower florets 1 tablespoon olive or vegetable oil 1/4 teaspoon peppered seasoned salt
Instructions	1. In large bowl, mix sour cream, mayonnaise and Caesar dressing. Stir in cheese. Cover and refrigerate at least 30 minutes to blend flavors. 2. Meanwhile, heat oven to 450ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. 3. Place bell pepper, beans and cauliflower in pan. Drizzle oil over vegetables. Sprinkle with seasoned salt. Stir to coat. 4. Bake uncovered 15 to 20 minutes or until vegetables are crisp-tender when pierced with fork. Arrange vegetables on serving plate. Serve warm with dip.

Hot Crab Dip

Sorce	Carole
Caloric	:1 Serving: Calories 95 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 3 g); Cholesterol 20 mg; Sodium 95 mg; Total Carbohydrate 2 g (Dietary Fiber 0g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 4 %; Iro
Ingridients	Prep Time:15 min Start to Finish:35 min Makes:20 servings (2 tablespoons each) 1 package (8 ounces) cream cheese, softened 1/4 cup grated Parmesan cheese 4 medium green onions, thinly sliced (1/4 cup) 1/4 cup mayonnaise or salad dressing 1/4 cup dry white wine or apple juice 2 teaspoons sugar 1 teaspoon ground mustard 1 garlic clove, finely chopped 1 can (6 ounces) crabmeat, drained, cartilage removed and flaked 1/3 cup sliced almonds, toasted, if desired
Instructions	1. Heat oven to 375°F. Mix all ingredients except crabmeat, almonds and crackers in medium bowl until well blended. Stir in crabmeat. 2. Spread crabmeat mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole. Sprinkle with almonds. 3. Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.

Blue Cheese Quesadillas

Sorce	Dontai
Caloric	:1 Serving: Calories 260 (Calories from Fat 110); Total Fat 13g (Saturated Fat 5g, Trans Fat 1/2g); Cholesterol 15mg; Sodium 520mg; Total Carbohydrate 28g (Dietary Fiber 2g, Sugars 3g); Protein 10g Percent Daily Value*: Vitamin A 10%; Vitam
Ingridients	Prep Time:15 min Start to Finish:25 min Makes:8 servings Peach Salsa 1 bag (10 oz) Cascadian Farm® frozen organic sliced peaches, thawed, drained and chopped 2 tablespoons finely chopped red bell pepper 2 medium green onions, finely chopped (2 tablespoons) 1 tablespoon lime juice 2 teaspoons chopped fresh cilantro 1/4 teaspoon salt Blue Cheese Filling 1/2 cup shredded Monterey Jack cheese (2 oz) 3 tablespoons chopped walnuts 1 medium green onion, sliced (1 tablespoon) 2 tablespoons crumbled blue cheese Tortillas 8 flour tortillas (8 inches in diameter)
Instructions	1. In medium bowl, mix all salsa ingredients. Cover and refrigerate until serving time. 2. Heat oven to 375°F. Grease cookie sheet. In small bowl, mix all filling ingredients. Sprinkle over 4 tortillas; top with remaining tortillas, pressing down slightly. Place on cookie sheet. 3. Bake 8 to 10 minutes or until cheese begins to melt and tortillas are slightly browned. Cut each into 8 wedges. Serve with salsa.

Hot Artichoke Dip

Sorce	geiger
Caloric	:1 Serving: Calories 40 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 120 mg; Total Carbohydrate 2 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 4 %; Calcium 4 %; Ir
Ingridients	Prep Time:10 min Start to Finish:15 min Makes:1 1/2 cups 1/2 cup mayonnaise or salad dressing 1/2 cup grated Parmesan cheese 4 medium green onions, chopped (1/4 cup) 1 can (14 to 15 oz) artichoke hearts, drained, cut into small pieces Crackers or cocktail rye bread, if desired
Instructions	1. In ungreased 1-quart microwavable casserole, mix all ingredients except crackers. 2. Cover tightly; microwave on Medium-High (70%) 4 to 5 minutes, stirring after 2 minutes, until hot. 3. Serve warm with crackers.