|Mexican Seven-Layer Dip
1 9-ounce can bean dip
1/4 cup picante or taco sauce
1 8-ounce container refrigerated guacamole
1 8-ounce carton dairy sour cream
1 cup shredded cheddar or taco cheese (4 ounces)
1/4 cup sliced green onion (2)
2 tablespoons sliced pitted ripe olives
2/3 cup chopped, seeded tomato (1 medium)
8 cups tortilla chips or crackers
Combine bean dip and picante sauce; spread into a rectangle about 9-by 5-inches on a serving platter making a layer about 1/4 inch thick. Next carefully layer avocado dip and sour cream.
Top with cheese, green onion, and olives. Cover and chill for 4 to 24 hours.
Before serving, sprinkle with chopped tomato. Serve with tortilla chips.
Makes 16 appetizer servings (1/4 cup dip and 1/2 cup chips)
|Chicken Enchilada Casserole |
3 cups shredded, cooked chicken
1 packet (1.25 ounce) taco seasoning
2 cups salsa verde
9 fajita-size flour tortillas
1 can (15.5 ounces) refried beans, warmed in microwave
8 ounces sour cream
3 cups shredded cheddar cheese
Heat oven to 350 degrees. Mix chicken, taco seasoning, 1/2 cup water and salsa verde in a skillet. Simmer on medium heat for 10 minutes.
Coat 13 x 9 x 2-inch pan with nonstick cooking spray. Cover bottom of pan with 3 flour tortillas, overlapping. Pour half of the chicken mixture on the tortillas. Cover with 3 more tortillas. Spread with warmed beans and the sour cream.
Sprinkle half the cheese over the beans and sour cream, and cover with the remaining 3 tortillas. Top with remaining chicken mixture, followed by remaining cheese.
Bake at 350 degrees for 25 to 28 minutes, until bubbly.
|Corn Pudding |
2 pounds frozen corn kernels, thawed
Whole milk as needed (about 1 cup)
6 eggs, separated
1/2 cup sugar
6 tablespoons butter, softened
3/4 cup all-purpose flour
1 teaspoon sea salt
1 teaspoon baking powder
1 cup (4 ounces) shredded Chihuahua, Monterey Jack, or Cheddar cheese
1 poblano chile, roasted, peeled, seeded, and cut into 1/4-inch strips
Half of a red bell pepper, cut into strips
Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside. In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 1 cup. With the machine running, add egg yolks, one at a time, and process 30 seconds
after each addition. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes. Add butter and process until smooth. Transfer to a large bowl. In a separate bowl, combine flour, salt, and baking
powder; fold into corn mixture. Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese. Pour into the prepared baking dish and garnish with strips of chile and red bell pepper. Bake in preheated oven for 45 minutes, or until golden brown.
Serve warm or at room temperature.
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
|Tres Leches Cake |
1 cup white sugar
5 egg yolks
5 egg whites
1/3 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 pint heavy whipping cream
10 maraschino cherries
Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9 inch springform pan.
Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
Loosen edge of cake with knife before removing side of pan. Cool cake completely; place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake.
Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Discard 1 cup of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency.
Frost cake with whipped cream and garnish with cherries.
|Ultimate Frozen Strawberry Margarita |
6 fluid ounces tequila
2 fluid ounces triple sec
8 ounces frozen sliced strawberries in syrup
4 fluid ounces frozen limeade concentrate
Fill a blender with ice and crush. Pour in the tequila and triple sec.
Add the strawberries and limeade. Blend for 30 seconds or until smooth.
Serve in margarita glasses with the rims dipped in powdered sugar.