Southwestern Snack Squares Recipes

MEXICAN SNACK SQUARES

Steps:

• Separate crescent dough into four long rectangles; place dough rectangles crosswise in an ungreased 15x10" baking pan; press dough over bottom and barely up sides of pan to form a crust; press dough perforations to seal.
• Bake crust at 375°for 14 to 19 minutes or until light golden-brown; remove from oven and cool completely.
• Spread beans over crust to within a half-inch of edges; stir together sour cream and taco seasoning mix, and spread this mixture over the beans; sprinkle onions, bell pepper, tomatoes, olives, green chiles, and cheese evenly over sour cream mixture.
• Cover and refrigerate at least 20 minutes; cut into squares; serve with salsa.
• NOTE: I like to spread the salsa evenly over the seasoned sour cream layer (just before sprinkling on the chopped veggies and cheese) rather than serve it on the side.

SOUTHWEST SNACK

Steps:

• Heat oven to 300°F. Remove and discard unpopped kernels from popped popcorn.
• Divide popcorn, corn snacks and pretzels between two 2-gallon resealable food-storage plastic bags.
• In small bowl, stir melted spread, chili powder, cumin and garlic powder until blended; pour over mixture in bags. Seal bags; shake to coat. Sprinkle with cheese. Seal bags; shake to coat.
• Pour mixture into 2 ungreased 13x9-inch pans.
• Bake 10 minutes; cool. Store in airtight container.

CRACKED CORN AND CHEESE SQUARES

Steps:

• Preheat oven to 400 degrees F. Grease an 8-inch square baking dish with butter. Stir cheese, corn, and scallions into packaged mixed corn muffin batter.
• Pour batter into baking dish and bake at 400 degrees F until golden, 15 to 18 minutes.