Chocolate Kahlua Cupcake Cups

Okay, I messed this up but my good ol' friend Heidi Ho came up with a quick remedy to my situation.  I was going to frost these with my fabulous Cool Whip Frosting but... I forgot to take out the Cool Whip from the freezer so I popped it into the microwave to defrost for 10 seconds and well, let's just say, it was not just 10 seconds.  My frosting was not going to be frosting.  So...Heidi Ho to the rescue...she suggested throwing the cupcakes into cups and spooning the still delicious frosting on top!  Still tasted great!  And BTW...what a great idea for packaging individual cupcakes as well! 

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Fruit Salsa and Cinnamon Chips

Heather made this wonderful fruit salsa with homemade cinnamon chips for our Cinco de Mayo feast at work.  I thought I would share the recipe with you...

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Sausage Taco Dip

I tried something new with my taco dip.  Sausage!  It's very good!  

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Taco Dip Cups

Ingredients - Makes 16 individual dip cups

3 - 8 oz packages of cream cheese, softened

1 - large ripe avocado, peeled 

2 - 12 oz containers of sour cream

1 - 12 oz salsa

1 - 8 oz shredded Mexican blend shredded cheese

1 - pkt all seasons Italian dressing mix

1 tsp lemon juice

16 - clear plastic cups

3 - gallon size ziploc bags

tortilla chips for dipping

To Prepare

1.  Place 2 packages of cream cheese and 1/3 cup of salsa in a ziploc bag and knead until mixed.  Trim corner off ziploc bag and squeeze 16 equal amounts into bottom of cups.  

2.  Mix avocado, 1 package cream cheese, 1 - 12 oz container of sour cream and pkt of good seasoning Italian seasoning in a medium bowl.  Place mixture in a ziploc bag, snip off a corner and squeeze into cups on top of cream cheese mixture.  See avocado dip.  

3.  Place remaining sour cream in a ziploc bag and squeeze into cups on top of avocado.

4.  Pour salsa into cups on top of sour cream.

5.  Top off cups with shredded cheese.

6.  Serve with tortilla chips.

Mexican Shredded Beef for Tacos

My co-workers and I celebrated Cinco de Mayo with a pot luck luncheon last Friday.  And my family and I celebrated at home with a backyard FIESTA on Saturday!  I will be posting many recipes to come...Stay Tuned!!!

Ingredients
4 lbs Chunk of Beef, See Shredded Beef and Pot Roast posts, any cut of beef will do!
1 pkt Lipton Onion Soup Mix
1 T Chili Powder (I used Mexican Chili Powder, only because I happened to find it)
1 T Ground Cumin
1 T Minced Garlic
1 T Ground Cayenne Pepper
1 1/2 tsp Ground Black Pepper
1 (12oz.) can of Rotel Diced Tomatoes

To Prepare
1.  Prepare Roast in a crockpot per Pot Roast recipe with Lipton Onion Soup Mix.  (I did this overnight.) 

2.  Shred beef with forks (or hands), this should fall apart very easily.

3.  Pour off excess liquid, keeping approximately 1 - 1 1/2 inch(es) of liquid in the bottom of the crockpot. 

4.  Add remaining ingredients and mix well.

5.  Return lid to crockpot and keep on low for a couples hours prior to serving.