Combine all ingredients. Chill or serve immediately. Note: The mixture will release liquid. If you don't care for this, put the Slaw into a large colander and allow to drain (about 10 minutes). Discard the liquid. Note: How many servings depends on who you're feeding! All measurements are approximate and to taste.

Spray a 13 x 9 Pyrex dish, and line the pan with overlapping corn tortillas. Combine the remaining ingredients (except for ½ jar of the Salsa – put aside for later) in a separate bowl and mash with potato masher or hands. Spread ½ of the filling over the tortillas. Layer more tortillas, then spread the rest of the tofu mixture. Pour the remainder of the Frog Ranch Salsa over top. Cheese is optional, but is really great over that. Sprinkle on the drained sliced olives, cover with foil, and bake at 350 degrees F for 1 hour. Remove the foil and allow the cheese to brown. Note: Monterey Jack Pepper cheese goes really great on this, or whatever kind of cheese you like. Or, skip the cheese for a vegan meal. Serve with red rice and a garden salad.

Roast poblano peppers on all sides until skins are blistered and blackened and slightly softened. Peel the charred skin from the peppers and rinse them briefly. Make a long slit in the side of each pepper and carefully remove the seeds and veins. Pat dry and place on a baking sheet. Preheat oven to 350°F. Mix cheese and scallions together, form into ovals and stuff ovals into the center of the peppers and gently reshape them. Bake for 15 minutes to thoroughly heat through. Serve hot with warmed salsa. Wrap in a flour tortilla for a sandwich on the go!

Preheat oven to 350°F. Grease a 1-1/2-quart deep baking dish. Bring water to a rolling boil in a medium saucepan, add macaroni and cook until tender. Drain and remove to a large bowl. Melt butter in a large saucepan over medium-low heat, whisk in flour and cook, whisking, for 3 minutes. Gradually whisk in milk. Stir in onion, bay leaf and paprika. Simmer gently, stirring often for 15 minutes. Remove from heat and stir in two-thirds of cheese. Season to taste with salt and pepper. Stir in bow-tie macaroni and then the remaining cheese. Spread salsa over macaroni and cheese and then sprinkle breadcrumbs over top and bake until lightly browned, about 30 minutes. Let stand for 5 minutes before serving.

Whisk together red wine vinegar, garlic and black pepper, then add in olive oil and basil. Toss black beans in dressing then fold in corn, salsa and red onions. Serve garnished with fresh basil leaves.

Mix all ingredients and chill. Serve with chips or maybe added to a tossed salad for some color and zest!

Preheat the oven to 425°F. Grease a 9 by 9 inch pan. In a large bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl, combine eggs, milk, buttermilk and salsa. Combine both bowls and stir until just moistened. Scrape batter into pan and tilt to spread evenly. Bake 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Sprinkle cheddar cheese on top after baking and return to oven for 1 minute

Combine onions, celery, carrots and water in a large heavy soup pot and bring to a boil over medium heat. Reduce the heat to low, cover and cook, until the onions are translucent, about 10 minutes. Add salsa and increase the heat to medium-high. In a small bowl mix together butter and flour until thoroughly combined. Stir 1 cup of soup into the flour and butter mixture, whisking until there are no lumps; then whisk mixture into the soup. Lower heat and gently cook, stirring frequently until the soup thickens, about 8 minutes. Let soup come to just the boiling point, but do not boil. In a small saucepan heat the milk over medium heat until it is almost at a boiling point. Slowly add the milk to the soup. Stir well and serve.

Microwave the cream cheese in a microwave-safe bowl for about 30 to 40 seconds to soften. Add jar of Hot Frog Ranch Salsa and blend with electric mixer until relatively creamy. Pour mixture into a shallow pan and cover with shredded cheese. Cover with saran wrap and chill for at least 1 to 2 hours. Serve with tortilla chips.

Preheat broiler. In a glass pie pan evenly spread refried beans. Mash together avocado and limejuice and spread over beans, followed by the sour cream. Sprinkle olives over sour cream; followed by a layer of salsa and cheddar cheese. Broil about 4 inches away from the heat until the cheese is just melted. Sprinkle the top with scallions and serve with tortilla chips or toasted pita bread wedges.

Cook penne pasta according to package instructions. Heat oil in a 5-quart saucepan over medium-high heat. Add garlic and onion and sauté 3 minutes. Add carrots and zucchini and cook 5 minutes. Spoon in salsa and tomato paste. Reduce heat to medium low. Add Merlot and mix thoroughly. Cook sauce 5 minutes stirring occasionally. Combine sauce with pasta and garnish with fresh parsley.

Heat the oil in a medium size sauce pan on medium heat. Stir in the rice and cook 2 to 5 minutes, stirring as you go. Stir in broth and Frog Ranch Salsa and bring to boil. Reduce heat and cover, stirring occasionally. Cook 20 to 25 minutes until rice is cooked and liquid is absorbed.

Slice 3 medium zucchini in half lengthwise. Scoop out insides, leave 1/4-inch rim intact. Sauté mushrooms, onion, garlic and sunflower seeds. Fold in salsa. In a separate bowl, beat eggs and mix with cottage cheese, wheat germ, and brown rice. Add vegetable and salsa mixture. Stuff zucchini shells generously. Bake 40 minutes at 350°F. Garnish with grated cheese and a dollop of sour cream.

Preheat oven to 425°F. Spray 10-inch cake pan with non-stick cooking spray. Heat olive oil in large skillet over medium heat. Brown ground beef, add salsa and pinto beans and cook until heated through. Place a flour tortilla in the bottom of pan. Spread 1/2 cup of meat, salsa and bean mixture on the tortilla followed by 1/4 cup of cheese. Top with a tortilla and layers of meat mixture and cheese until all of the ingredients have been used. Top with slices of tomatoes and sprinkle with remaining cheese. Bake for 10 minutes, or until cheese melts. Remove from oven, slice like a cake and garnish with parsley, avocado and sour cream.

Microwave cream cheese for about 30 to 40 seconds to soften. Add jar of Hot Frog Ranch Salsa and mix with electric mixer until relatively smooth. Spread about 2 tablespoons of mixture onto tortilla. Sprinkle chopped green onion and shredded cheese over mixture. Tightly roll tortilla and wrap in saran wrap. Place in fridge until chilled. Before serving, cut into half-inch pieces.

Sauté onions and garlic in oil for about 10 minutes. Add thyme and sauté gently, stirring often for another 5 minutes. Add potatoes, cabbage, okra, salsa, water and cilantro and bring to a boil. Reduce the heat and simmer until vegetables are just tender, about 20 minutes. Garnish with chopped fresh parsley and cilantro and serve with French bread.

Combine the ingredients in a mircrowave-safe dish and heat until the cheese is melted. Stop it and stir every couple of minutes.

In a bowl, combine the mashed egg yolks with the mayonnaise. Stir in the mustard, garlic powder and pickles. Taste, then season with salt and pepper, and add more pickles if you'd like! Fill the egg whites with the mixture and sprinkle each with a little paprika. Yum!

Slice off the round top of the tomatoes and using a small, serrated knife, cut around the insides to remove the core, pulp and seeds, being careful to leave enough thickness to support the cases. Before filling, salt the hollow lightly, invert the tomatoes and let drain while preparing Frog Ranch Egg Salad. Frog Ranch Egg Salad: Separate the egg whites from the eggs yolks. Chop the whites into medium-sized chunks and place in a medium-sized mixing bowl. Using your hands, crush the egg yolks one by one into the mixing bowl. Dice the pickles, along with the onions, garlic and jalapenos in the jar. Add diced onion, mayonnaise, brown mustard and apple cider vinegar and fold the mixture gently. Add a dash of garlic powder, salt and pepper to taste. Fill tomatoes with Frog Ranch Egg Salad and chill in the refrigerator.