It's Fiesta Time!

Sorry, I have been away for so long!  But I am back and ready with more recipes for you.  I love Mexican food and I cook it or we eat it as much as possible!  Of course, tacos are a staple but are super easy for anyone so I thought I would share some different recipes with you other than the old standby, tacos.  So, whether you are throwing a Mexican Fiesta at your house or just cooking for the family, I hope you enjoy!

Mexican 7 Layer Dip

1 can Refried Beans

1 package taco seasoning mix

8 oz. sour cream

8 oz. guacamole

1 cup Mexican Shredded Cheese

1 cup Salsa

1 can diced green chiles

1/3 cup sliced green onions

16 oz tortilla chips

Combine beans and seasoning mix in a small bowl.  Spread over bottom of 8 inch square baking dish.  Layer sour cream, guacamole, cheese, salsa, chiles and green onions.  Serve with chips.

Mexican Chicken Soup with Cilantro-Chile Cream

1 container (32 oz) chicken broth

1 cup water

2 cloves garlic, finely chopped

1 jar salsa

1/2 cup long grain rice

1 tsp. oregano

1 tsp. salt

2 cups chicken, cooked & chopped

1 can black beans, rinsed and drained

1 1/2 cups frozen corn kernels

1 can diced green chiles

1 dollop cilantro-chile cream (recipe follows)

Combine broth, water and garlic in a large saucepan; bring to a boil.  Add salsa, rice, oregano and salt; cover.  Reduce heat to low; cook for 15 minutes, stirring occasionally.  Add chicken, beans, corn and chiles; continue cooking for 5 minutes or until heated through.  Serve in soup bowls; top each serving with dollop of cilantro-chile cream.

For Cilantro-Chile Cream:  Combine 1/2 cup sour cream, 1 can diced green chiles, 3 Tbsp. finely chopped cilantro and 1 tsp. lime juice in small bowl.

Creamy Chicken Enchiladas

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or25% Less Sodium)

1 container (8 ounces) sour cream 
1 cup Pace® Picante Sauce 
2 teaspoons chili powder 
2 cups chopped cooked chicken 
1 cup shredded Monterey Jack cheese (about 4 ounces)
10 flour tortillas (6-inch), warmed
1 medium tomato, chopped (about 1 cup)
1 green onion, sliced (about 2 tablespoons)

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.

Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

Bake at 350°F. for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Mexican Lasagna

1 pound ground beef 
1 large green pepper, chopped (about 1 cup)
2 cups Prego® Traditional Italian Sauce   ORPrego® Tomato, Basil & Garlic Italian Sauce 
1 1/2 cups Pace® Picante Sauce 
1 tablespoon chili powder 
8 flour tortillas (6-inch) 
16 ounces shredded Cheddar cheese  (about 2 cups)
2 cans (2 1/4 ounces each) sliced pitted ripe olives, drained

Heat the oven to 350°F. Cook the beef and pepper in a 10-inch skillet over medium-high heat until beef is well browned, stirring to break up meat. Pour off any fat.

Add the Italian sauce, 1 cup picante sauce and chili powder. Heat to a boil. Reduce the heat to low and cook for 10 minutes.

Spread the remaining picante sauce in 3-quart shallow baking dish. Arrange 4 tortillas in the dish. Top with half of the beef mixture, half of the cheese and half of the olives. Repeat the layers.

Bake for 20 minutes or until it's hot and bubbling. Let stand for 5 minutes.

Tip: Substitute 1 pound skinless, boneless chicken breast halves, cut into cubes, for the ground beef.

Just Desserts

Not only do I love to cook but I love to bake.  The love of baking came upon me from my dear sweet Nana.  Hopefully one day, I can bake half as good as she did for us.  The irony of my love for baking is that I do not have a love for eating it all.  Some things, yes but most things, no.  Here are a few goodies to get you through the day!

XOXO - Ashlee

Strawberry Shortcakes

6 cups sliced strawberries

1/2 cup sugar

2 cups all-purpose flour

2 tsp. baking powder

1/2 cup cold butter

1 egg, lightly beaten

2/3 cup milk

Sweetened whipped cream

Preheat oven to 450.  In a bowl, stir together strawberries and 1/4 cup sugar; set aside.  In another bowl, stir together 1/4 cup sugar, the flour and baking powder.  Cut in the butter until mix resembles coarse crumbs.  Combine egg and milk; add to flour mix.  Stir just to moisten.  Drop dough into 8 mounds on an ungreased baking sheet; flatten each mound with the back of the spoon until 3/4 inch thick.  Bake about 10 minutes.  Transfer to wire rack to cool.

Cut each in half.  Spoon half of the strawberries and whipped cream over bottom halves.  Replace top halves.  Top with remaining whipped cream and strawberries.

For whipped cream: Beat 1 cup Cool Whip, 1 Tbsp. sugar and 1 tsp. vanilla until soft peak forms.

Lemon Bars

1 1/2 all-purpose flour

2/3 cup powdered sugar

3/4 cup butter, softened

3 eggs, lightly beaten

1 1/2 cups sugar

3 Tbsp. all-purpose flour

1/4 cup lemon juice

In a bowl, combine flour, sugar and butter until crumbly.   Pat into a greased 9 x 13 baking pan.  Bake at 350 for 20 minutes.

In a bowl, whisk eggs, sugar, flour and lemon juice until frothy.  Pour over the hot crust.

Bake at 350 for 20-25 minutes or until light golden brown.  Dust with powdered sugar and cut into squares.

Beignets

1 1/2 cups lukewarm water

1/2 cup sugar

1 envelope active dry yeast

2 eggs, slightly beaten

1 1/4 tsp. salt

1 cup evaporated milk

7 cups bread flour

1/4 cup shortening

Nonstick spray

Oil

Powdered Sugar

Mix water, sugar and yeast in a large bowl and let sit for 10 minutes.

In another bowl, beat eggs, salt and evaporated milk.  Mix egg mix to the yeast mix.  In another bowl, measure out the bread flour.  Add 3 cups of flour to the yeast mix and stir to combine.  Add shortening and continue to stir while adding the remaining flour.  Remove dough from the bowl and place on a lightly floured surface.  Knead until smooth.  Spray a large bowl with nonstick spray.  Put dough in the bowl and cover with plastic wrap.  Let rise in a warm place for 2 hours.

Preheat oil in a deep-fryer to 350.

Add powdered sugar to a Ziploc bag and set aside.

Roll dough out to 1/4 inch thickness and cut into 1 inch squares.  Deep-fry, flipping constantly, until they become golden.  After frying, drain them on paper towels and then toss into powdered sugar.

Pineapple Cheesecake

Wow - I love this!  I could eat it all the time!

1 (8 oz) cream cheese, softened

1/2 cup white sugar

2 (15 oz) cans crushed pineapple, drained

1 3/4 cups frozen whipped topping, thawed

1 (9 inch) prepared graham cracker pie crust

In a large bowl, mix cream cheese and sugar together.  Stir in 1 can pineapple and whipped cream to the cream cheese mix.

Pour mix into crust and top with pineapple.  Cover and chill for at least 2 hours.

Fried Cheesecake

Delicious!!!!!

2 cups graham cracker crumbs

1/4 cup sugar

7 Tbsp. butter, melted

3 (8 oz) pkg. cream cheese, softened

1 cup sugar

3 eggs

1 (4 oz) bar white chocolate, melted and cooled slightly

Oil

1 egg

1 cup milk

1 (4 oz) bar semisweet chocolate, chopped

Powdered sugar

30 spring roll wrappers

8 oz. chocolate sauce in a squirt bottle

Whipped cream, garnish

Preheat oven to 350 degrees F.

Cheesecake:

In a medium bowl, using a wooden spoon, combine cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly on bottom, and 1-inch up the sides of a 9-inch springform pan. Bake for 8 minutes until crumbs become slightly golden in color. Using an electric mixer, in a large bowl, combine cream cheese and sugar and blend until fluffy. Beat in eggs, 1 at a time and continue to beat until mixture becomes light, about 3 minutes. Stir in melted chocolate using a rubber spatula. Carefully pour batter into the prepared crust and bake for 45 minutes. Let cool completely on wire rack. Chill for 8 hours before serving. Cut the cheesecake into uniform pieces approximately 3 by 1-inch in size. Do this 30 times.

Deep-Fried Cheesecake Rolls:

Heat vegetable oil in a deep-fryer to 365 degrees F.

Whisk 1 egg with 1 cup milk to make an egg wash. Using a pastry brush, lightly moisten each spring roll wrapper with the egg wash. Blot off excess egg wash with paper towel. Place each piece of cheesecake in the middle of a wrapper and sprinkle with the chopped chocolate. Fold top of wrapper down over the cheesecake, and both sides toward the center. Roll each piece of cheesecake toward you until it is completely rolled up making sure the roll is tightly packed with its edges sealed. Place powdered sugar in a medium bowl. Gently place rolls into the oil and cook until golden brown, for about 2 minutes. Using tongs or a spider, remove the golden-brown rolls from the oil and place each roll in a bowl of powdered sugar and coat well. Place deep-fried rolls on paper towels to cool slightly before serving.

Drizzle with chocolate sauce, top with whipped cream, and garnish with a mint leaf.

For the Seafood Lovers...

Down here in the South, we love our seafood.  Living so close to the gulf, we get some amazing seafood to cook and to eat.  I could eat it every single and there is not much I do not like.  So I thought I would share some yummy recipes during this wonderful Summer time!

XOXO - Ashlee

Crab Cakes

1 lb. lump crabmeat, drained

1 cup soft bread crumbs

2 eggs, lightly beaten

1/2 cup finely chopped onion

1 tsp. salt

1 tsp. ground mustard

1/4 tsp. pepper

1 cup crushed saltines

1/4 cup vegetable oil

In a bowl, combine first 7 ingredients; mix well.  Shape into 8 patties.  Coat with cracker crumbs.

In a skillet over medium-high heat, cook crab cakes in batches in oil for 3-4 minutes per side or until golden.

Potato Crusted Fish

1 cup instant mashed potatoes

Finely grated zest of 1 lime

1 tsp. cayenne pepper

Salt and pepper

2 large eggs

1 cup all-purpose flour

4 (6 oz) fish fillets

Vegetable oil

Mix potatoes, lime zest, cayenne, 2 tsp. salt and 1/2 tsp. pepper in a shallow dish.  Beat the eggs in another dish.  Season flour with salt and pepper in a 3rd dish.  Dredge each fish fillet in the flour, dip in the eggs and coat completely in potato mix.

Place a skillet on medium-high heat.  Add about 1/2 inch of oil.  When hot, place the fish, curve side down, in the pan.  Cook until golden and crisp, 3-4 minutes.  Turn and cook about 3 more minutes.

Fried Shrimp

So yummy!  My mom makes these for us whenever she can!  They are a big hit with our family!

1 cup buttermilk

1 cup milk

1 cup hot sauce

2 cups self-rising flour

1/4 cup self-rising cornmeal

2 Tbsp. ground black pepper

3 Tbsp. salt

2 lbs. medium shrimp, peeled and deveined

Oil for frying

Heat oil to 375.

In a shallow dish, whisk together milk, buttermilk and hot sauce.  In another shallow dish, whisk together flour, cornmeal, pepper and salt.  Make sure shrimp are dry and dredge in dry mix first, then wet mix and again in dry mix.  Shake off excess between each dredging.

Deep fry in batches.  Fry 2 minutes or until golden brown.  Remove from oil and drain on paper towels.

Calamari

My favorite appetizer ever!!!

2 cups calamari sliced into rings (use tubes and tentacles)

2 cups buttermilk

2 cups all-purpose flour

Salt and pepper

Oil for frying

2 Tbsp. butter

Sliced mild banana peppers

Diced large tomatoes

1 Tbsp. fresh lemon juice

Chopped scallions

Clean then soak calamari in buttermilk for 2 hours.  Drain well and put in large bowl.  Season flour with salt and pepper.  Dredge calamari with flour until all rings separate from each other.  Put in sifter and shake off excess flour.  Heat oil and fry until golden brown.  Do not overcook!!!!

Heat 1 Tbsp. butter over medium heat in a skillet.  When melted, add peppers and tomatoes.   Deglaze with lemon juice.  Add remaining butter and scallions.  Add calamari and toss. Serve with marinara sauce.

Ice Cream Party

Everyone loves ice cream especially in the summer time.  How can it get any better than making it at home just the flavor you like.  Here are some easy recipes to try at home.  We make it a lot now and it tastes delicious every time!

XOXO - Ashlee

Vanilla Ice Cream

3 cups whipping cream

2 cups half-and-half

1 (14 oz) can sweetened condensed milk, chilled

4 tsp. vanilla

Combine all ingredients in a bowl.  Pour mixture into the freezer can of a 4-5 quart maker, add dasher and cover with freezer lid.  Freeze according to directions of ice cream maker.  Ripen for 4 hours.

Cream Cheese Ice Cream

3 cups whipping cream

2 cups half-and-half

1 (14 oz) can sweetened condensed milk, chilled

4 tsp. vanilla

2 (8oz) packages cream cheese, softened

Gradually beat the sweetened condensed milk into the cream cheese in a bowl until mixture is smooth.  Combine cream cheese mix with other ingredients and freeze per instructions.

Animal Tracks

3 cups whipping cream

2 cups half-and-half

1 (14 oz) can sweetened, condensed milk, chilled

4 tsp. vanilla

10 peanut butter cups, coarsely chopped

1 cup coarsely chopped chocolate fudge

Mix all ingredients except peanut butter cups and fudge in a large bowl.  Put mixture into freezer and freeze per directions.  Add peanut butter cups and fudge in before ripening.

Chocolate Ice Cream

3 cups whipping cream

2 cups half-and-half

1 can sweetened condensed milk

4 tsp. vanilla

1 cup chocolate syrup

Combine all ingredients and freezer per directions.

Mocha Ice Cream

3 cups whipping cream

2 cups half-and-half

1 can sweetened condensed milk

4 tsp. vanilla

1 cup chilled strong brewed coffee

Mix all ingredients together and freeze per instructions.

Fudge Brownie Ice Cream

3 cups whipping cream

2 cups half-and-half

1 can sweetened condensed milk

4 tsp vanilla

2 cups coarsely chopped fudge brownies

Mix all ingredients except the brownies and freeze per instructions.  Add brownies prior to ripening.

**Ripening is the hardening that improves the texture and helps keep the ice cream from melting too fast.  It is not required though.  To ripen, after churning, remove lid and dasher from freezer can.  Cover top of can with waxed paper and foil  Plug the hole of the lid with a paper towel and replace the lid.  Pack the outer bucket with enough ice and rock salt to cover the top of the freezer.  Ripen for 4 hours.

Rock-a-Hula-Luau

Why not throw a fun Luau this summer?!  Grab your grass skirt and tiki torches and turn your backyard into a tropical Hawaiian oasis complete with some amazing decorations and food!

XOXO - Ashlee

You must let your guests know to dress Hawaiian.  It doesn't mean you have to wear a grass skirt but you do need to don those wild, floral shirts and bright colors.  Throw on some board shorts, a tropical dress and some flip-flops and hula your way into the party.  Be sure to greet each guest with a lei to wear and you can even have single flowers for the women to wear in their hair.

You must decorate like you live in Hawaii!   Leis are a must along with pineapples and coconuts.  Use real ones not just to eat but also for decorations.  Place tiki torches all around the backyard for a very Luau feel.  You can also find bamboo place mats at party stores or home goods stores.   You can also find grass table cloths or runners to decorate with and you can always have some grass skirts handy for people to wear.  

Don't forget some Luau music!!

Now time to feast...

Luau Chicken Sandwiches

1 (20 oz) can sliced pineapple

1 Tbsp. brown sugar

1 tsp. ground mustard

1 tsp. garlic salt

1/2 tsp. pepper

6 chicken breast halves, boneless & skinless

1/4 cup mayonnaise

1 Tbsp. Dijon mustard

1/4 tsp. dill weed

6 Kaiser rolls

6 lettuce leaves

Drain pineapple, reserving 1 cup juice and 6 slices.  In a large Ziploc bag, combine brown sugar, ground mustard, garlic salt, pepper and pineapple juice;  add chicken.  Seal bag and turn to coat.  Refrigerate 2 hours.  In a bowl, combine mayo, Dijon mustard and dill.  Refrigerate until serving.

Drain and discard marinade.  Grill chicken, covered, on medium until done.  Grill pineapple slices 1 minute per side.  Spread mayo mix on rolls.  Top with lettuce, chicken and pineapple.

Sweet & Sour Pork Kabobs 

1/3 cup sweet and sour sauce

1/4 cup pineapple juice

2 Tbsp. soy sauce

1 garlic clove, minced

1 tsp. fresh ginger, peeled & minced

1 green bell pepper, cut in quarters

1 red bell pepper, cut in quarters

1/2 can pineapple chunks, drained

1 pound pork tenderloin, cut crosswise into 4 equal pieces

4 wooden skewers, soaked in water

In a small bowl, mix first 5 ingredients to make a marinade.  Set aside.  In another bowl, place veggies and pineapple.  Place pork in another bowl.  Distribute marinade evenly between the 2 bowls and toss all to coat.  Refrigerate at least 15 minutes.

Preheat broiler.

Thread pork, veggies and pineapple alternately onto skewers.  Place in broiling pan and broil until pork is cooked through and beginning to brown, turning skewers halfway trough cooking.

Teriyaki Mahi Mahi

4 pieces Mahi Mahi

2 Tbsp. butter 

1 clove garlic

1 Tbsp. teriyaki sauce

2 Tbsp. lemon juice

1 tsp. honey

1 Tbsp. sesame seeds

Melt 1 Tbsp. butter over low heat.  Add garlic and saute until tender and remove from heat.

Stir in teriyaki sauce, lemon juice, honey and sesame seeds.  Pour over fish and marinate at least 30 minutes.  Heat 1 Tbsp. butter in a pan over medium.  Add fish, saute 4-5 minutes per side or until done.  Baste with marinade while cooking.  

Aloha Sweet Potatoes 

4 to 5 medium sweet potatoes 
1/2 cup butter 
1 cup brown sugar 
1/2 cup water 
1/4 cup shredded coconut 

Boil sweet potatoes in their jackets until tender about 25 minutes. Let coo, then peel and cut int slices 1 1/2-inch thick. In a large skillet melt butter. Stir in brown sugar and water and cook on medium heat abot 5 minutes. Reduce heat and add sweet potatoes to skillet before serving. Makes 8 servings. 

Pina Colada Fruit Dip 

1 (8 oz) can crushed pineapple in its own juice, undrained 
1 small pkg instant coconut pudding mix 
3/4 cup milk 
1/2 cup sour cream 

Mix well, cover, chill overnight. 
 

Hawaiian Rice Pilaf 
Roasted macadamia nuts give this delicious rice pilaf recipe an unforgettable flavor. Leave the nuts whole for better texture. 

Ingredients: 

1 Tbs. butter 
1-1/2 cups long-grain white rice 
2 to 3 cloves chopped garlic 
1/3 cup diced red pepper 
1/3 cup diced yellow pepper 
3 cups chicken broth 
1/2 cup golden raisins 
1/2 cup roasted macadamia nuts 
1/4 tsp. ground sage 
salt to taste 
1 cup diced pineapple 
1/4 cup parsley 

Preparation: 

Melt butter in oven-proof casserole dish (with lid). Add rice and garlic, stirring to coat. Stir in peppers and chicken broth. Cover, and bring to boil. Stir in raisins, macadamia nuts and sage. Add salt if desired. 

Cover, and place in preheated 375-degree oven for 18 to 20 minutes. When rice is finished baking, gently stir in pineapple and parsley. Serve immediately. 
 

Macadamia Nut Chocolate Chip Cookies

1/2 cup butter, softened

1/3 cup packed dark brown sugar

1/3 cup white sugar

1 egg

1 tsp vanilla

1 1/8 cups sifted all-purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

1 cup chopped macadamia nuts

1 1/4 cups semisweet chocolate chips

Preheat oven to 375.  Lightly grease 2 large cookie sheets.

Cream butter and sugars together in bowl. Beat in the egg and vanilla until well blended.  Sift together the flour, baking soda and salt; gradually blend into batter.  Stir in nuts and chips.  Drop by teaspoonfuls onto cookie sheets.

Bake 10-12 minutes or until golden.  Remove and cool.

Take Me Out to the Ballgame...

Ballpark Food... who can resist it?!  I love ballpark food and yes, I love the hot dogs!  Why not try and make some at home and you can enjoy it anytime, not just at a ballgame.  Here are a few ideas to try at home!

XOXO - Ashlee

Of course, hot dogs are a huge staple of ballpark food but imagine all the different toppings you can add to make it even better!

Texas Slaw

3/4 cup mayonnaise

1/2 small white onion, grated

2 Tbsp. sugar

2 tsp. celery seeds

3 Tbsp. apple-cider vinegar

Salt

Black pepper

1 head cabbage, cored and finely shredded

1 large carrot, grated

Whisk all ingredients except the cabbage and carrot in a bowl.  Add the cabbage and carrot and stir to combine.  Add extra salt and pepper to taste.  Let sit 15 minutes before serving.

Coney Sauce

2 lbs. ground beef

1/2 cup chopped onion

1 1/2 cups ketchup

1/4 cup white sugar

1/4 cup vinegar

1/4 cup yellow mustard

1/2 tsp. celery seed

3/4 tsp. Worcestershire Sauce

1/2 tsp. black pepper

3/4 tsp. salt

Place onion and beef in skillet and cook.  Crumble and stir while cooking.  Drain.  Transfer to a slow cooker and stir in the ketchup, sugar, vinegar and mustard.  Season with celery seed, Worcestershire, pepper and salt.  Cover and simmer on Low for a few hours before serving.

Sauerkraut Topping

1 (16 oz) can sauerkraut, rinsed and drained

1/4 cup sweet pickle relish

2 Tbsp. brown sugar

1 Tbsp. mustard

1/2 tsp. caraway seed

Combine all in a saucepan; cook on low.

Grilled Taco Nachos

10 cups tortilla chips

2 lbs. bulk pork sausage, cooked and drained

2 cans chopped green chiles

4 tsp. taco seasoning

4 plum tomatoes, chopped

4 medium green onions, sliced

4 cups finely shredded Mexican cheese

Heat grill for direct heat.  Spray 2 30 x 18 inch pieces of heavy duty foil with Pam.  Spread chips on centers of foil.  Mix sausage, chilies and seasoning mix; spoon over chips.  Top with tomatoes and onions.  Sprinkle with cheese.

Wrap foil securely around chips.  Cover and grill packets, seam side up, 4-6 inches from heat for 8-10 minutes.

Funnel Cakes

2 cups milk

1 egg, beaten

1 tsp.vanilla

2 cups all-purpose flour

1 tsp. salt

1 tsp. baking soda

1 Tbsp. sugar

1/2 stick melted butter

Powdered sugar

Combine milk, egg, vanilla in a large bowl. In a separate bowl, combine flour, salt, baking soda, and sugar and gradually add to wet ingredients. Beat with a mixer until a smooth batter forms. Fold in melted butter. Pour batter into a funnel or squeeze bottle while using your index finger to stop the flow of the batter. Bring the funnel over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral-like shapes. Fry for 2 to 3 minutes until golden brown and slightly puffed. Sprinkle with powdered sugar.

Soft Pretzels

1 cup milk

1 package active dry yeast

3 Tbsp. packed light brown sugar

2 1/4 cups all-purpose flour

10 Tbsp. unsalted butter

1 tsp. fine salt

1/3 cup baking soda

2 Tbsp. coarse salt

Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.

Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.

Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.

Melt the remaining 8 tablespoons butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off. 

Fiesta Time

Oh my goodness, I think Mexican food is a weakness of mine.  I could eat it every day if you made me.  So, since I have such a love for Mexican food, that of course means I will make it every chance I get also.  I have to watch myself to make sure I do not cook it every day.  I love the good old originals but also love to mix things up and create crazy dishes.  Hope you enjoy your fiesta!

XOXO - Ashlee

Fresh Tomato Salsa

3 large tomatoes, seeded & chopped

1 small green bell pepper, chopped

1 small onion, chopped

3 cloves garlic, finely minced

2 jalapeno chiles, seeded, finely chopped

2-3 Tbsp. lime juice

2 Tbsp. chopped fresh cilantro

1/2 tsp. salt

Mix all ingredients.  Cover and refrigerate at least 1 hour.

Seven Layer Bean Dip

1 can (16oz) refried beans

1 package taco seasoning

1 (8 oz) cream cheese, softened

1 can green chiles, chopped

1 cup chunky salsa

2 cups shredded lettuce

2 cups Mexican blend shredded cheese

1 tomato, diced

4-5 chopped green onions

Tortilla chips

Sour cream

In a bowl, mix beans and taco seasoning.  Spread on a large platter.

In another bowl, mix cream cheese and chiles.  Carefully spread over bean mix.

Top with salsa, lettuce, cheese, tomato and green onions.  Refrigerate until serving.  Serve with tortilla chips and add a dollop of sour cream to the top.

Fiesta Taco Casserole

1 lb. lean ground beef

1 can spicy chili beans, undrained

1 cup chunky salsa

2 cups coarsely broken tortilla chips

4 green onions, sliced

1 tomato, chopped

1 cup shredded Mexican blend cheese

Tortilla chips 

Shredded lettuce

Sour cream

Additional salsa

Heat oven to 350.  In a skillet, cook beef and drain.  Stir in beans and 1 cup salsa  Heat to boiling, stirring occasionally.

In 2 quart casserole dish, place broken chips.  Top with beef mix.  Sprinkle with onions, tomato and cheese.

Bake uncovered 20-30 minutes or until hot and bubbly.  Arrange chips around edge of casserole.  Serve with lettuce, sour cream and salsa.

Fajita Quesadillas

2 Tbsp. vegetable oil

1 cup sliced onion, quartered

1 cup green & red bell pepper strips

1 lb. boneless, skinless chicken breasts, cut into thin strips

1 package taco seasoning

1/3 cup water

10 Flour tortillas

2 1/2 cups Mexican blend shredded cheese

Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender. Add chicken; cook, stirring occasionally, for 4 to 5 minutes or until chicken is no longer pink. Stir in seasoning mix and water. Bring to a boil. Reduce heat to low; cook for 3 to 4 minutes or until mixture thickens.

Spread 1/2 cup fajita mixture on one tortilla; sprinkle with 1/2 cup cheese. Place second tortilla evenly over mixture. Heat remaining oil in large skillet over medium-high heat. Place quesadilla in skillet; cook for 2 to 3 minutes on each side or until golden brown and cheese is melted. Repeat with remaining ingredients.

Quick Refried Salsa Beans

2 cans refried beans - fat free

1 jar chunky salsa

1/2 tsp. cumin

2 green onions

1/2 cup sour cream

Cook beans, salsa and cumin in medium saucepan, stirring occasionally, until heated through. Sprinkle with green onions. Serve with sour cream.

Churros

I love these!  I had to learn to make them - I always get one at Costco! 

1/2 cup butter

1 cup water

1/4 tsp. salt

1 cup all-purpose flour

3 eggs, beaten

Vegetable oil, for frying

1/2 cup sugar

2 tsp. ground cinnamon

Pastry bag and star tip

In a large saucepan over medium heat, melt butter with water and salt. Bring to a simmer and then slowly whisk in flour. Remove from heat and keep whisking until mixture forms a ball and breaks away from the sides of the pan. Slowly add eggs in thirds. 

Spoon batter into a pastry bag fitted with a large star tip and refrigerate 15 minutes. Meanwhile, fill a large saucepan 2/3 full with vegetable oil and heat to 350 degrees F. Remove batter from refrigerator and slowly squeeze 3-inch long strips of batter into the oil. Fry in batches, until golden brown, 5 to 6 minutes, flipping halfway through. 

Drain churros on paper towels. In a paper bag, add sugar, cinnamon and remaining zest. Once churros have cooled slightly, in batches, toss churros in bag and shake to coat with cinnamon sugar. Serve warm.