Southwestern Snack Squares Food

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.

SNACK MIX SQUARES

Steps:

• In a large bowl, combine pretzels, cereal and M&M's. In a large saucepan over low heat, melt butter and peanut butter. Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth. , Pour over pretzel mixture; stir to coat. Press into a greased 13x9-in. pan. Cool until firm; cut into squares.

SOUTHWESTERN SNACK SQUARES

Steps:

• Preheat oven to 350 degrees.
• Grease or spray a 10x15 inch bar pan.
• Place longest sides of dough over shortest sides of pan.
• Press perforations to seal.
• Roll dough slightly up sides of pan.
• Bake 18-20 minutes or until golden brown.
• Cool completely.
• Cook chicken thoroughly, chop and shred finely.
• In a bowl combine garbanzo beans, cheese wedges, chicken, cilantro, and taco seasoning mix.
• Spread over cooled crust.
• Top with the remaining vegetables.
• Serve with sour cream and salsa.

MEDITERRANEAN SALSA

Steps:

• Mix all ingredients together in a bowl.
• Chill for 1 hour.
• Serve with tortilla or pita chips.

ASPARAGUS SNACK SQUARES

Steps:

• In a large skillet, sauté onion and garlic over medium heat, in butter until tender.
• Cut asparagus into 1-in. pieces; set the tips aside.
• Add remaining asparagus to skillet; sauté until crisp-tender, about 4-6 minutes.
• Add asparagus tips, mushrooms (if using) and pepper; sauté 1-2 minutes longer or until asparagus is tender.
• Press dough into an ungreased 15x10x1-inch baking pan; seal seams and perforations.
• Bake at 375F for 6-8 minutes or until lightly browned.
• Top with asparagus mixture and roasted red peppers; sprinkle with cheeses.
• Bake 6-8 minutes longer or until cheese is melted. Cut into squares.
• Yield: 3 dozen.

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.