These recipes all have a distinct Mexican flair.
4 C Ritz Bits peanut butter
1 C butter
1 C light brown sugar
1 tsp. cinnamon
1 tsp. vanilla
2 TBS granulated sugar
1/2 tsp. cinnamon
1/2 tsp. salt
Preheat oven to 350 degrees. Line a baking sheet with foil. Spread crackers evenly on baking sheet and set aside. In a medium saucepan combine butter and brown sugar. Stirring constantly bring mixture to a boil and boil for 1 minute. Remove mixture from heat and stir in 1 teaspoon of cinnamon and 1 teaspoon vanilla.
Pour this immediately on top of crackers as evenly as you can. Smooth out over any crackers that didn’t get covered, but you’ll need to be quick as mixture will cool and harden fast. Bake crackers for 10 minutes until it’s bubbly all over.
While crackers are cooking combine granulated sugar, cinnamon, and salt. When crackers are done, remove pan from oven and immediately sprinkle with cinnamon mixture. Sprinkle as evenly as you can. Break into pieces after crackers have cooled. Serve immediately. Crackers can be stored in an airtight for up to a week.
Cheese taco shells
2 C shredded cheddar
freshly ground black pepper
1 TBS vegetable oil
1 white onion, chopped
1 lb. ground beef
1 TBS taco seasoning
shredded lettuce, for serving
chopped tomatoes, for serving
hot sauce, for serving
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and spray with cooking spray. Place 1/2 cup mounds of cheddar on baking sheet and season with pepper.
Bake until cheese is melty and slightly crispy, 5 to 7 minutes. Blot grease with paper towel. Meanwhile, set up 4 stations of two upside-down glasses and a wooden spoon as a bridge. Using a spatula, immediately transfer cheese mounds to wooden spoons to form shells. Let cool.
Meanwhile, make taco meat: In a large skillet over medium heat, heat oil. Add onions and cook until soft, 5 minutes, then add ground beef and cook until no longer pink, 6 minutes more. Drain fat and season with taco seasoning. Assemble tacos: Place beef in shells and top with lettuce, tomatoes, and hot sauce.
2-1/2 C frozen pineapple
1/2 C tequila
1/3 C triple sec
1 C milk
Place pineapple, tequila, and triple sec in blender. Blend.
Slowly pour in milk while blending until you receive texture you would like. Makes 2 to 3 margaritas. If you add too much liquid just add more pineapple or ice to blender.
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