Ingredients

• 2 cups deli veggie salad or coleslaw
• 1 tomato, seeded and chopped
• 2 cups shredded Monterey Jack cheese with jalapenos (or without for more delicate tastebuds)
• 8 (10 inch) flour tortillas (try the flavored kind)

Directions

Heat oven to 350 degrees. Combine cheese, veggie salad and tomato. Divide among the flour tortillas. Roll up tortillas, folding in ends. Place seam side down on ungreased cookie sheet and cover with foil.
Bake for 8-10 minutes until cheese is melted. Serve with salsa or ranch dressing for dipping, if desired. 8 sandwiches

Ingredients

• 1 cup Heinz Ketchup
• 1 pound cocktail franks
• 1-2 tablespoons chopped jalapeño peppers
• 1/2 cup grape jelly
• 1 can (8 ounces) undrained crushed pineapple in juice

Directions

Combine ketchup, pineapple, grape jelly and jalapeño peppers. Cook over medium heat, stirring until jelly is melted. Stir in cocktail franks; heat. Serve warm with toothpicks. Makes 12-15 servings.

Ingredients

• 2 cups frozen Ore-Ida Mashed Potatoes (firmly packed)
• 1 cup milk
• 1/2 cup light or regular ranch salad dressing
• 1/2 cup plum tomatoes, chopped
• 1/2 cup red, orange and/or yellow bell peppers, chopped
• 1/4 cup pitted Kalamata or ripe olives, chopped
• 1/4 cup red onion or chives, chopped
• teaspoon each salt and freshly ground black pepper, or to taste

Directions

Prepare potatoes according to package directions using 1 cup milk for 6 minutes in microwave (3-4 minutes on stovetop). Stir remaining ingredients into potatoes; cover and chill at least 2 hours before serving.Serve with pita or bagel chips and fresh
vegetable dippers, such as wedges of bell peppers, carrots and celery sticks. Makes 3 cups.