Club Pasta Salad

1 package Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
1/2 cup mayonnaise
1 1/2 cups cut-up cooked turkey or chicken
1/2 cup cherry tomato, cut into fourths
1/2 cup julienne strips Cheddar cheese
4 cups bite-size pieces lettuce

1. Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally, until tender.

2. Drain pasta. Rinse with cold water. Shake to drain well.

3. Stir Seasoning mix and mayonnaise in large bowl. Stir in pasta and remaining ingredients except lettuce. Serve on lettuce. Refrigerate leftovers (if desired, moisten with a few teaspoons milk before servings).

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Shredded Chicken and Corn Tostadas

8 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1 1/2 cups shredded cooked chicken
1 jar (16 oz) Old El Paso® salsa (any variety)
1/2 cup sour cream
1 to 2 tablespoons milk
2 1/2 cups shredded lettuce
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
1/4 cup sliced green onions

1. Heat oven to 375°F. On ungreased cookie sheets, bake tortillas 7 to 10 minutes or until crisp.

2. Meanwhile, in 2-quart saucepan, stir together corn, chicken and salsa. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until hot.

3. In small bowl, stir sour cream and milk until thin enough to drizzle. Top tortillas with lettuce and chicken mixture. Sprinkle with cheese. Drizzle with sour cream mixture. Sprinkle with green onions.

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Skillet Nachos

1 tablespoon olive or vegetable oil
1 medium green bell pepper, chopped (1 cup)
1 small zucchini, chopped (1 cup)
1 cup Old El Paso® Thick 'n Chunky salsa
1 cup chili beans in sauce (from 15-ounce can)
4 ounces tortilla chips
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
Sliced ripe olives, if desired

1. In 12-inch skillet, heat oil over high heat. Add bell pepper and zucchini; cook and stir about 2 minutes or until vegetables are crisp-tender. Stir in 1/2 cup of the salsa and the beans; cook until hot. Remove mixture from skillet.

2. Wipe skillet clean. Arrange tortilla chips in single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.

3. Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.

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Salsa Guacamole

Salsa

1 can (14.5 oz) Muir Glen® organic fire roasted or plain diced tomatoes, well drained
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
1/4 teaspoon coarse (kosher or sea) salt
1 clove garlic, finely chopped
1 small fresh jalapeño chile, seeded, finely chopped

Guacamole

3 ripe large avocados (about 1 1/2 lb) pitted, peeled
2 tablespoons fresh lime juice
1/2 teaspoon coarse (kosher or sea) salt
1/2 teaspoon red pepper sauce
1 clove garlic, finely chopped

1. In medium bowl, mix salsa ingredients.

2. In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients.

3. Spoon guacamole into shallow serving bowl; top with salsa. Serve with tortilla chips as desired.

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Cajun Black Beans with Sausage and Corn

2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 cup frozen bell pepper and onion stir-fry (from 1-lb bag)
1 1/2 cups Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn
8 oz smoked kielbasa sausage, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon black and red pepper blend
1 1/2 cups chopped fresh tomatoes
1 can (15 oz) Progresso® black beans, drained, rinsed

1. In 10-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add bell pepper and onion stir-fry; cook and stir 2 to 3 minutes or until crisp-tender.

2. Stir in corn, sausage, salt, thyme and pepper blend. Cook 3 to 5 minutes, stirring occasionally, until corn is tender.

3. Stir in tomatoes and beans; cook 3 to 5 minutes, stirring occasionally, until hot.

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Warm Toasted Marshmallow S'more Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 cup graham cracker crumbs
1 cup butter or margarine, melted
3 cups milk chocolate chips (18 oz)
4 1/2 cups miniature marshmallows

1. Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9-inch pan.

2. Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.

3. Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered.

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Gluten Free Marble Cake

Yellow Cake
1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
1/2 cup butter, softened
2/3 cup water
2 teaspoons gluten-free vanilla
3 eggs

Devil's Food Cake
1 box (15 oz) Betty Crocker® Gluten Free devil's food cake mix
1/2 cup butter, softened
1 cup water
3 eggs

Chocolate Frosting
3 cups powdered sugar
1/3 cup butter, softened
2 teaspoons gluten-free vanilla
3 oz unsweetened baking chocolate, melted, cooled
3 to 4 tablespoons milk

1. Heat oven to 350°F. Grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.

2. In large bowl, beat yellow cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Set aside.

3. In another large bowl, beat devil's food cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

4. Spoon yellow and devil's food batters alternately into pans, dividing evenly. Cut through batters with table knife in zigzag pattern for marbled design.

5. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Remove from pans. Cool completely, top sides up, about 1 hour.

6. In medium bowl, beat powdered sugar and 1/3 cup butter with spoon or electric mixer on low speed until blended. Stir in 2 teaspoons vanilla and the chocolate. Gradually beat in just enough milk to make frosting smooth and spreadable.

7. On serving plate, place 1 cake, rounded side down (trim rounded side if necessary so cake rests flat). Spread with 1/4 cup frosting. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting.

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