Guacamole Bruschetta

Guacamole Bruschetta

Guacamole Bruschetta

Yield: 12-15 servings

Prep Time: 15 min

Cook Time: 6 min

Ingredients:

½ loaf French bread
1 clove garlic
2 Tablespoons olive oil
2 tomatoes, medium chopped
2 avocados, medium chopped
1/3 cup finely chopped onion
¼ cup chopped cilantro
2 Tablespoons freshly squeezed lime juice
½ teaspoon salt
¼ teaspoon pepper

Directions:

Preheat the oven to 400ºF.

Slice the French bread on the diagonal into ½" rounds and place on a baking sheet.

Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.

Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).

Brush the tops of the garlic-rubbed toasts with olive oil and set aside.

In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.

Spoon a portion of the mixture onto each of the garlic toasts and serve.

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Sausage and Potatoes Italiano

1 lb bulk Italian pork sausage
4 cups water
1 cup milk
1/4 cup margarine or butter
2 boxes (4.9 oz each) Betty Crocker® au gratin potatoes
1/2 cup chopped green onions (8 medium)
2 tablespoons sliced green onions (2 medium)

1. Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink; drain.

2. In 3-quart saucepan, heat water, milk and margarine to boiling. Stir in 2 pouches potatoes and 2 pouches sauce mix. Stir in sausage and 1/2 cup green onions until well blended. Spoon potato mixture into dish.

3. Bake 30 to 35 minutes or until potatoes are tender. Top with 2 tablespoons green onions.

High Altitude (3500-6500 ft): Use 4 1/4 cups water. Heat oven to 425°F.

Find more recipes at www.bettycrocker.com.

Layered Mexican Party Salad

1 box Betty Crocker® Suddenly Salad® classic pasta salad mix
3 tablespoons water
2 tablespoons vegetable oil
1 teaspoon ground cumin
1 can (15 oz) Progresso® black beans, drained, rinsed
1 can (15.25 oz) Green Giant® whole kernel corn, drained
4 cups torn romaine lettuce
1 container (12 oz) refrigerated guacamole dip
1 1/2 cups finely shredded Mexican 4-cheese blend (6 oz)
3 plum (Roma) tomatoes, chopped
1 can (2 1/4 oz) sliced ripe olives, drained
3 cups nacho-flavored tortilla chips

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

2. Drain pasta; rinse with cold water. Shake to drain well. In medium bowl, stir together seasoning mix, oil, water and cumin. Stir in pasta, beans and corn.

3. In 4-quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce and pasta mixture. Spread guacamole evenly over top. Sprinkle with cheese and tomatoes; top with olives.

4. Just before serving, arrange chips around edge of bowl. Serve immediately, or refrigerate.

High Altitude (3500-6500 ft): Make pasta mix following High Altitude directions on box.

Find more recipes at www.bettycrocker.com.

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).

Find more recipes at www.bettycrocker.com.

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.

Find more recipes at www.bettycrocker.com.

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.

Find more recipes at www.bettycrocker.com.

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.

Find more recipes at www.bettycrocker.com.