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Tator-cornbread Pops:.
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Preheat oven to 375 degrees.
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Remove Simply Potatoes Traditional Mashed Potatoes from package and place potatoes into large mixing bowl.
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On top of stove, in medium-size pan, heat water and butter until boiling.
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Add Package of stuffing mix to water and remove from heat, stirring until well blended.
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Allow to rest for 3 minutes.
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Beat eggs with fork until blended and add to potaoes in bowl and mix with potatoes.
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Add cornbread stuffing to potato-egg mixture and stir until well blended.
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Stir cheese into potatoe-cornbread mixture.
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Grease cookie sheets.
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Using hands or ice cream dipper, shape potatoe mixture into balls and place on greased cookie sheet.
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If serving as entree, make the balls 2-inch size.
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If serving as appetizers, make the balls 1-inch in size.
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Bake for 30 minutes for larger balls and 20 -25 minutes for smaller balls or until set and golden brown on edges.
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Serve warm with sauce.
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Zesty Sauce Instructions:.
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In 10-inch skillet, heat salsa sauce, corn and beans over medium-high heat.
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Add cilantro and cumin to salsa mixture.
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Cut cream cheese into four chunks and add to salsa mix, stirring until cheese is melted and completly blended.
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Bring to a soft boil while stirring, reduce heat add sour cream and simmer for about three minutes.
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Pour sauce into bowl with dipping spoon or gravy server.
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Serve warm.
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As entree serves 6.
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As appetizer, serves 12.
