Remembering the Mexican victory over the French at the Battle of Puebla, May 5, 1862, Cinco de Mayo is celebrated with festivities, music, and food! Below are “cinco” recipes that are fun, easy, and I think you will enjoy making!
!Express tu amor!
Chocolate Fruit Tacos
This creation of a dessert taco is delicious and looks good too. Personally, I like the flour tortilla-version! To use flour tortillas, if you have a deep fryer or large frying pan, you can shape the tortilla into a “taco” shape with tongs – just heat the oil, dip the tortilla in for approximately 30-45 seconds on each side. (Variation: sprinkle with cinnamon sugar!)
1 package Chocolate CANDIQUIK
12 taco shells (or you can try making your own by frying flour tortillas!)
1 package fresh strawberries, sliced
3 bananas, sliced
Directions: Melt CANDIQUIK according to package directions.
Dip shells in chocolate coating, set on wax paper to dry.
Mix sliced fruit together in a medium bowl.
Drizzle remaining chocolate over the fruit mixture in the shells, and top with whipped cream!
Fiery Fiesta Peppers!
For the spicy lovers – so simple to make and very decorative for the cinco de mayo festivities. Even use these simply for presentation on another dish!
Melt 1 package vanilla CANDIQUIK, dip jalapeno peppers in so the pepper is mostly covered, sprinkle with red colored sugar before the coating is set. Allow to dry! Done.
Simple cookies made fun – use any type of cookie you desire and simply add the raspberry as the head of the hat. Perfect for cinco de mayo.
You will need: 1 package vanilla CANDIQUIK®, 24 round sugar (or your choice) cookies, 24 fresh raspberries, and decorative icing and colored sugars (red/green for cinco de mayo).
- Melt CANDIQUIK according to directions on package.
-Dip raspberries in vanilla CANDIQUIK…and set on wax paper to dry (if using sprinkles - do so before the coating is dry)
-Dip cookies in vanilla coating, and before they dry place the raspberry on top and finally… add any colored sprinkles you want.
-Decorate to your liking!
Mexican Queso Dip
Doesn’t get any easier. Delicious and nutritious – kind of.
-1 box (160z) Velveeta® Mexican processed cheese (Velveeta® is a registered trademark of KF Holdings)
-4 oz. cream cheese
- 1 lb. spicy sausage (chorizo), fried and crumbled
-1 can diced tomatoes
Directions: Place all ingredients in a microwaveable dish. Microwave on high 4 minutes or until the cheese is melted. Serve with tortilla chips or bread!
(Recipe at http://www.recipetips.com/recipe-cards/t–3088/mexican-hot-cheese-dip.asp)
MMM! Invite your friends over, these are scrumptious. You can also serve these on the “rocks” (reduce the water to 1 1/2 cups). And if you don’t have time to freeze – just reduce water (enough to melt sugar in), and follow the same steps – when the mixture is ready – throw it in the blender with 2-3 cups of ice for a frozen concoction.
(makes 5 drinks- should I have doubled it?)
3 cups water
1 cup sugar
1/2 cup fresh lime juice
1/3 cup fresh lemon juice
6 tablespoons orange liqueur
6 tablespoons gold tequila
2 teaspoons grated lime rind
Sugar (to rim the glasses)
Bring 3 cups water and sugar to a boil, stirring mixture constantly. Pour into a large bowl; add lime juice and next 4 ingredients. Cover and freeze for 8 hours.
Put frozen mix in a blender until slushy.
Dip margarita glass rims into water and dip the rim in sugar. Spoon granita into glasses.
(For a nonalcoholic version add 1/2 cup fresh orange juice in place of liquors)
(Found in Southern Living, MARCH 2002)