Parties and Patterns: fiesta

Showing posts with label fiesta. Show all posts

Thursday, March 18, 2021

Easy Taco Soup

From Emily's Kitchen

1 lb. Hamburger

1 Can Corn, drained

1 Can Diced Tomatoes

1 Can Red Beans or Black Beans

Small Can Drained Green Chilies

2 Teas. Chili Powder

1 Teas. Cumin

Salt to taste

Fry the hamburger and drain all the grease. In a blender blend the tomatoes, green chilies and chili powder together. Add all the ingredients together in a pot and heat through. Let simmer for 15 minutes to blend the favors.

Garnish with:

Tortilla chips or Tortilla Strips

Sour Cream

Shredded Cheese

Sliced Olives

Cilantro

Chopped onions

Serves 4-6

Because we know you love fun stuff check out more ideas at

partiesandpatterns

Saturday, February 18, 2012

Homemade Party Favors "Fiesta Candy Labels"

Posted by Elaine on 10:17 AM in fiesta,

Fiesta!!! It's party time! This packet comes with instructions and printable candy labels. Cut out the labels and attach them to your favorite homemade or store bought treats.

Download this party favor, print and Fiesta!!!

Friday, February 17, 2012

Party Bottle Labels "Fiesta"

Posted by Elaine on 8:42 AM in fiesta,

Party Bottle Labels "Fiesta". My son and his family are moving to New Mexico. We threw a Fiesta to send them off and get them exited for the move. We put these labels on soda bottles, but they can also be attached to water bottles, juice bottles, milk bottles, you get the idea. Download this party bottle packet and have a "Fiesta".

Wednesday, February 8, 2012

Jalapeno Poppers

Posted by Elaine on 12:03 PM in appetizers, christopher's creations, fiesta,

From Christopher's Kitchen

Jalapeno Poppers

12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 egg and a little milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying

Directions

In a medium bowl, mix the cream cheese,

Cheddar cheese and bacon bits. Spoon this

mixture into the jalapeno pepper halves. 

Beat the egg with a little milk and put

the mixture and flour into two separate

small bowls. Dip the stuffed jalapenos

first into the egg then into the flour,

making sure they are well coated with each.

Allow the coated jalapenos to dry for about

10 minutes. It's important to get a good,

solid, even coat with the flour.

Dip the jalapenos in egg again and roll

them through the breadcrumbs. Allow them

to dry, then repeat to ensure the entire

surface of the jalapeno is coated. 

In a medium skillet, heat the oil to 365

degrees F ( 180 degrees C). Deep fry the

coated jalapenos 2 to 3 minutes each,

until golden brown or the cheese starts

breaking out. Remove and let drain on a

paper towel.

Tuesday, February 7, 2012

Maracas

Posted by Unknown on 6:52 AM in creative foods, fiesta, ice cream, megan's creations,

From Megan's Kitchen

What better dessert can you think of to go with our fiesta theme than "fried" ice cream maracas? So delicious and such an easy dessert. I've decided I love this dessert because you can make a bunch of them and just keep them in your freezer to be devoured at any time, or if you need a last minute dessert! I just decorated them with chocolate and strawberry sauce, but sprinkles would also make them really fun. I think I am going to try them again and drizzle melted chocolate over them instead of chocolate syrup and see how that is. So, if you are going to make these amazing treats, this is what you will need:

Ingredients:

Vanilla Ice Cream

5 cups corn flakes

2 tbsp. butter

4 tbsp. sugar

2 tsp. cinnamon

Pretzel Rods

Chocolate and Strawberry Sauce

Sprinkles

Let the ice cream sit out on the counter while you do the cornflakes so that it softens a little bit. Turn your oven to 350 degrees. Put cornflakes in a ziplock bag and crush them up. Then add melted butter to the bag and shake it up. Mix the sugar and cinnamon and then add that to the bag and shake it up. Spread mixture out on a baking sheet and bake in the oven for 5 minutes. I was nervous about mine burning so I pulled it out too soon and the cornflakes turned out a little chewy. I loved it but I will bake it for the full time next time. Just watch so that they don't burn. Transfer the cornflakes to a glass baking dish and let cool. Take a big scoop of ice cream and drop it in the middle of the cornflakes. Roll it around making sure it is fully covered. When I was rolling my ice cream I wish I had crushed my cornflakes a lot more. The smaller your crumbs, the better coverage you will get. Put ice cream balls on a plate or in another glass baking dish and return to freezer.

Once they have hardened completely, cut pretzel rods in half and stick them in the sides of your ice cream balls. Put on or in a dish and sprinkle with chocolate and strawberry sauce. Or let kids decorate their own maracas with sauces and sprinkles!

Friday, February 3, 2012

Queso Dip

Posted by Elaine on 11:00 AM in dips/dressings, fiesta, megan's creations,

From Megan's Kitchen

From Megan's Kitchen

Putting the dip together:

1 large box Velveeta Cheese
1 small box Mexican Velveeta Cheese
3 cans cheddar cheese soup
2 cans evaporated milk
1 can cream of mushroom soup
3-4 cans jalapeno peppers (add to taste, the more you add the hotter the dip)

Cube the cheese and put all ingredients in a crock pot. Set crock pot on low and simmer dip for 1 1/2 hours or until cheese is melted and dip is bubbly. Serve the dip in the crock pot to keep it nice and warm. This is a fantastic recipe.

Wednesday, February 1, 2012

Corn Bread Recipe

Posted by Elaine on 6:08 AM in bread, emilys corner, fiesta,

From Emily's Kitchen

Cream together:

1/2 cup butter

3/4 cup raw sugar

1/4 cup honey

2 eggs

Stir in 1 1/2 cups milk

1 tsp vanilla

In a separate bowl stir together:

1 cup cornmeal

1 1/2 cup whole wheat flour

2 tsp baking powder

1/2 tsp salt

Add dry ingredients to wet.

Pour into a 2 qt. pan greased with olive oil and corn meal.

Bake at 375 degrees for 35 minutes.

Monday, January 16, 2012

Churros

Posted by Unknown on 4:31 AM in christopher's creations, desserts, fiesta,

Christopher's recipe, Megan's kitchen

So remember how I said that I probably wouldn't make those granola bars again because they were just so dang yummy....well I made them again...and it hasn't even been a week. And they're gone. At least this time I gave a bunch away...otherwise between the two batches I would have had to fess up to eating 64 granola bars...and that's just sick. I'm not saying that I wouldn't do it...I just don't want you all judging me now. :) Well on to the next best thing....churros. These are special churros...we'll just call them "snake" churros. I have yet to learn the trick to a straight churro, but then again this is the first time I have tried making churros so I was unaware that I would even need a trick. I made these for some company we had for dinner and they were a HUGE hit. So make these...make them right now...and enjoy.

Ingredients:

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
3-4 eggs

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. Then stir in eggs one at a time. 4 eggs makes a little lighter churro while three makes a it a little denser.

This is with 3 eggs:

This is with 4:

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 and a star tip.

Like I said....I made snakes...

Fry until golden; drain on paper towels.

Combine cinnamon and sugar in a baking dish and roll churro in mixture. My snakes didn't roll very nicely so I had to spoon the cinnamon sugar over them and then shake them off.

We served ours with homemade vanilla ice cream and strawberries and chocolate sauce. It was amazing.

Saturday, November 12, 2011

Taco Salad

Posted by Unknown on 7:15 PM in fiesta, main meal, megan's creations,

From Megan's Kitchen

Let's face it...we are salad people. Many nights a week we are eating some variation of salad and so I am always trying to think of new ideas to mix it up. This salad is our absolute favorite lately. It's just a taco salad, but it is so yummy. Here's how we do it at my house:

Ingredients:

Romaine lettuce

Jalapeno ranch dressing - I had some fat free ranch in my fridge, which I personally think is disgusting, so I threw it in the blender with some jalapenos and it was amazing. But two weeks later we can hardly eat it it's so hot. :) You can just buy jalapeno ranch dressing though to make it easier on you.

Ground Turkey - I season it with taco seasoning. Easy enough.

Black Beans - I throw these in the pan that I cook the meat in once the meat is done just to heat them up.

Corn - Same as the beans - I brown them in that same pan with a little butter and salt and pepper. You could do them with the beans, but due to my bean aversion, I refuse.

Tortilla Strips - The best part. I take a couple of corn tortillas and cut them into strips. Then I toss them in olive oil and season them with either all seasoning salt or taco seasoning depending on my mood. Then I crispify them in the same pan I've been using. That's right. I crispify them. So tasty.

My husband's salad:

My beanless salad...

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