1 gallon Pork-N-Beans
1 lb. brown sugar
1 lb. bacon
1 15 oz. bottle of Trigger's BBQ Sauce
2 oz. mustard
Salt and Pepper to taste.
Onions and Green Pepper, optional
Chop up precooked bacon, not crispy.
Drain excess fat
bake at 400 degrees for 2 hours
This recipe can easily be broken down into smaller portions if needed.

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1 lb. of ground beef
1 16 oz. jar of Trigger's Garden Salsa
1 27 oz. can of Chili beans

Brown ground beef and drain. Add Trigger's Garden Salsa and chili beans, heat and serve.

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8 oz Philadelphia cream cheese.
8 oz. Trigger's Pineapple Salsa.

Use mixer to beat softened cream cheese until smooth. Using a fork to mix, add Trigger's Pineapple salsa gradually. Stir ingredients until well blended. Let sit in refrigerator for 1-2 hours before serving, as it will thicken.

May substitute any flavor of Trigger's salsa for the pineapple salsa.

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Velveeta cheese and any flavor of Trigger's Salsa.
The ratio of velveeta cheese to salsa is 1 to 1.
Take one jar of salsa to 1 pound of velveeta cheese cut into cubs.
Place cheese and salsa into microwave safe bowl and heat in 30 second increments, taking it out to stir, until well blended and melted smooth.
Great snack for game day! Serve with tortilla chips!

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For a pack of 40-45 lit'l smokies add 1/2 bottle of Trigger's BBQ Sauce.

Heat together and serve.

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1 tablespoon of Trigger's Garden Salsa
3 tablespoons of ranch dressing

in a small bowl, mix ingredients. Keep refrigerated until ready to use.

To serve: spread Mexi-ranch dressing over top of grilled chicken breast. Cover with shredded Cheddar Jack cheese. Place chicken under the broiler until cheese is melted.

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1/2 cup Trigger's Garden salsa
1 packet-1 oz.- ranch dips mix
1 container- 16 oz. sour cream

Combine ranch dips mix with sour cream. Stir in salsa. Chill one hour. Serve with tortilla chips.

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serves six

1/2 cup Trigger's black bean and corn salsa
1/4 cup ranch dressing
6 cups fresh spinach (or favorite salad mix)
2 medium tomatoes, diced
1/2 cup shredded cheddar cheese
2 cups cooked chicken, cut into bite size pieces

Toss spinach, or (other favorite salad mix) and tomatoes in medium bowl
Top with chicken, drizzle with ranch dressing then with Trigger's black bean and corn salsa.
Add broken tortilla chips to salad,optional.

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4-10" flour tortillas
1 cup shredded cheddar cheese
Trigger's black bean and corn salsa

Heat 12" nonstick skillet on medium. Spray pan with cooking spray. Add 1 quesadilla and fold in half, then add 2 heaping tablespoons of Trigger's black bean and corn salsa and 1/4 cup of cheese to the inside cook for 2-3 minutes or until bottom is golden brown. Can also add cooked chicken or beef at this time if desired. Turn over, cook for an additional 2-3 minutes or until bottom is golden brown. Repeat for remaining quesadillas. Cut into quarters. Serve with sour cream or more Trigger's salsa.

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1 egg
1/4 cup Trigger's Garden salsa
1/4 cup fat free milk
1 package (8 1/2 oz.) corn muffin mix
1 can (7 oz.) corn, drained
1/2 cup shredded reduced fat cheddar cheese
1/4 cup green onion slices

Preheat oven to 400 degrees. Beat egg with milk and salsa in medium bowl. Add remaining ingredients. Stir just until moistened.

Spoon better into 6 medium greased muffin cups.

Bake 20 minutes or until golden brown. Remove muffins from pan to wire rack to let cool.

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4 oz. Philadelphia cream cheese
1 jar (16 oz.) Trigger's Garden salsa
1 can (6 oz.) tiny shrimp, drained
1/2 cup chopped celery
1/4 cup green onion slices
Wheat Thin crackers

Beat cream cheese in small bowl with mixer until smooth and creamy. Gradually beat in salsa until well blended. Stir in shrimp, celery and green onions until well blended. Cover and refrigerate at least 1 hour. Serve as dip with crackers.

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1 3/4 cups water
1-14 oz. can reduced sodium chicken broth
1/2 lb skinless, boneless chicken breast halves, uncooked, cut into bite-sized pieces
1 to 2 teaspoons chili powder
1-11 oz. can whole kernel corn with sweet peppers, drained
1 cup Trigger's Garden salsa
3 cups tortilla chips, broken
2 oz. Monterey Jack cheese with jalapeno peppers, shredded

In a large saucepan combine water, chicken broth, cut chicken breast and chili powder. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes. Add corn. Simmer, uncovered, for 5 minutes more. Stir is salsa and heat through.
Ladle soup into bowls. Top with tortilla chips and sprinkle with cheese.
Makes 4 servings.

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1 jar (16 oz) Trigger's Garden salsa
2 cups shredded Monterey Jack cheese
1-8 oz. package Philadelphia cream cheese, cut into cubes

1 package frozen chopped spinach, thawed and well drained
1 cup chopped pitted ripe olives

Mix salsa, Monterey Jack cheese, cream cheese, spinach and olives.
Heat through, stirring.

Serve with tortilla chips or fresh veggies

Makes approx. 5 cups

Omlets and Eggs
Add any flavor of Trigger's salsa for a nice surprise!

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1-16 oz. jar Trigger's Pineapple Salsa
4 boneless, skinless chicken breast, cooked and pulled

Place pulled chicken into a 9x13 casserole dish and pour Trigger's Pineapple Salsa over it, then stir to mix the chicken and salsa. Cover and bake at 350 deg for a bout 30 minutes.
You can also cook this recipe in a crock pot for the same amount of time.

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1-16 oz. jar of sour cream
1 package of Hidden Valley Ranch fiesta mix
1 jar of Trigger's Black bean and Corn salsa
1 bag of sharp cheddar cheese

Mix sour cream and fiesta mix together and put in as first layer in a glass dish. Add the whole jar of Trigger's Black bean and Corn salsa as the second layer. Sprinkle a heavy layer of sharp cheddar cheese and then refrigerate for about 2 hours and then serve!!

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