Margarita Cupcakes

We recently celebrated a family birthday with a Mexican feast.  To go along with the theme, I baked up some of these margarita cupcakes for a refreshing end to the celebration.  They are great for your Mexican feast, Cinco de Mayo, or just for fun!!  The cupcake decor and pinata donkeys were provided by Oriental Trading.

24 Cupcakes:
1 box white cake mix
3/4 c. non-alcohol margarita mix
1/3 c.vegetable oil
1/4 c. water
2 tsp. grated lime peel
4 egg whites
Fiesta Cupcake Wrappers and Picks from Oriental Trading
Fiesta Donkeys from Oriental Trading

Lime Buttercream Frosting:
1/2 cup butter, softened
4-5 cups powder sugar
1 1/2 teaspoons lime zest
1 teaspoon vanilla extract
1/8 teaspoon salt
3 tablespoons lime juice
1 to 2 Tbsp. milk 


Directions:

1. Heat oven to 350°F. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. 
2. Divide batter evenly among cups (three-fourths full). Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.  
3. In a mixer, blend butter, lime zest, vanilla, lime juice, and salt until fully combined. 
4. Add in powdered sugar one cup at a time.  
5. Add the milk until you reach your desired consistency.  
6. Frost each cupcake and decorate.   

If you are looking for more great Fiesta or Cinco de Mayo ideas and supplies go to Oriental Trading.  There are so many items to choose from.  Go check them out!! 

**Oriental Trading sent me products for this review.  All opinions are my own. 

Please stop on over to say hi!!

Thanks ~ Nichi

I like linking my posts to THESE GREAT PARTIES!!!!

Cucumber Dill Guacamole Dip

This dip is a twist on a dish that I had at a friend's party last year.  If you love guacamole, and you love cucumbers....you will definitely love this mix!  It is a fresh twist on a great Mexican favorite.

Ingredients:

3 avocados

1 lime

1 cucumber, diced small

½ onion (white or red), diced small

2 Tbsp. jalapenos, chopped

¼ c. fresh dill, chopped

1 tsp. salt

½ tsp. garlic powder

Directions: 

1.  Peel avocados, remove seed, and scoop flesh into a medium bowl.

2.  Squeeze juice from the lime over the avocados.  Mash together.

3.  Add avocado mixture and all other ingredients to food processor. 

4.  Pulse until thoroughly mixed.
5.  Serve with your favorite chips.

Please stop on over to say hi!!

Thanks ~ Nichi

I like linking my posts to THESE GREAT PARTIES!!!!

 

Crockpot Chicken Fajitas

 

I go home from work for lunch quite often.  To be able to start dinner in the middle of the day to be ready when we get home is nice for a busy family.  This recipe is something I came up with after scouring our fridge and freezer for meal ideas.  My girls loved a Mexican alternative to cooking chicken in the crock pot.  I think you will too.  Give it a try!

Ingredients:

2 lbs. chicken
1 c. salsa of your choice
2 pkg. taco seasoning
1 red pepper, sliced
1 yellow pepper, sliced
4 green onions, diced

toppings of your choice: cheese, sour cream, olives, guacamole, etc...

Directions: 

1. Place chicken in crock pot.  
2. Cover with salsa.
3. Sprinkle with seasoning.
4. Lay peppers and onions on top.
5. Cover and cook on low for 4 - 6 hours.
6. Remove chicken from crock pot, leave juice.  
7. Shred chicken, return to crockpot and juices, stir all together.
8. Serve in tortillas, or over rice, with toppings of your choice.
   

 **** This recipe may be done with frozen.  Cook on high for 4-6 hours.
 

   

 Source:  an original created by Mandatory Mooch

Please stop on over to say hi!!

Thanks ~ Nichi

I like linking my posts to THESE GREAT PARTIES!!!!

Crockpot Cheesy Fiesta Dip

This recipe is an old favorite that I pulled out recently.  I used to take it to friend gatherings many years ago.  Can't believe I forgot about it.  You make this for your next party....you won't be forgotten.  It will be requested over and over again!

Ingredients (Makes a large crockpot recipe.  Half recipe for smaller groups):
2 lbs. ground beef, browned
2 cups white rice, cooked
4 lbs. Velveeta cheese block (I used the Queso Blanco), melted in microwave
2 cans Rotel 
2 cans corn, drained
2 pkg. taco seasoning
Tortilla chips

Directions:
1.  Brown hamburger, cook rice, and melt cheese. 
2.  Add all ingredients to a large crockpot.  Heat thoroughly, mixing often. 
3.  Serve with your favorite tortilla chips. 

**For easy clean up use a crockpot liner. 

  Thanks ~ Nichi

 I like linking my posts to THESE GREAT PARTIES!!!!

 

Jalapeno Popper Dip

This easy appetizer will be great for your fall football parties that you are planning.  It combines all of the great ingredients that fans love.  Eat it hot with your favorite chip or cracker and cheer on your team!!

Ingredients:  (double the recipe for 9x13 dish)
2 packages - 8 oz. cream cheese, softened
3 green onions, diced
1 c. shredded cheddar cheese
1/2 cup barbecue sauce
3 oz. bag of real bacon bits
1/4 cup jalapenos diced and seeded (I even use the jar jalapenos instead of fresh)

Directions:
1. Mix together cream cheese, shredded cheese and green onions.
2. Spread mixture into a 2 quart casserole dish.
3. Spread barbecue sauce over cream cheese base. Top with sliced jalapeno peppers and bacon bits.
4. Bake at 350 degree for 25 minutes.
5. Serve with crackers or corn chips.

Source:  "mooched" and adapted from www.echosoflaughter.com

I like linking my posts to THESE GREAT PARTIES!!!! 

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Thanks ~ Nichi

Jalapeno Mac Corn Bread - Mac N' Cheese to the Rescue Review and Giveaway

My kids love mac n' cheese.  It is a simple quick dinner that they never turn away.  So, when I got the chance to review the new cookbook Mac N Cheese to the Rescue by Kristen Kuchar I was thrilled!  I can use mac n' cheese in other recipes?  I had to check this out. 

I'm lucky enough to give away a copy of this great recipe book too.  Enter below for your chance to win!!

a Rafflecopter giveaway
This book is full of is full of 101 recipes that use leftover or box mac n' cheese.  The author transforms this normal pantry item into amazing new recipes.  This Jalapeno Mac Corn Bread was the first of many recipes that I will be trying.  It is a moist and slightly spicy dish that will tempt the tastebuds of anyone that loves Mexican food in your house.


Ingredients:
1 (16 oz.) box package corn bread
1/4 c. finely minced and seeded jalapeno
1 1/2 c. shredded cheddar cheese
1 c. leftover cooked mac n' cheese
1/4 c. chopped scallions or chives


1.  Preheat the oven to 350 degrees.  In a large bowl, prepare the corn bread mix batter as directed.  Add in the jalapeno, cheese, mac n' cheese, and scallions, stirring well until combined.


2.  Transfer to a 9 x 13 in. baking dish and bake for 25-30 minutes.

source:  "mooched" and adapted from Mac N Cheese to the Rescue by Kristen Kuchar

Some of my other blogger friends have also reviewed this book.  Go see there reviews and recipes here:

Kate of Osito made Carolina Pulled Pork 

Carrie from Quite Carried Away made Amore Mac 
Susie from SusieQTpies Cafe made Southern Fried Chicken Mac N' Cheese

This post is linked up to THESE GREAT PARTIES!!!! 

Please stop on over to say hi on Facebook, Pinterest, or Twitter.  
Thanks ~ Nichi

Celebration Sundays - Cinco de Mayo recipes

This week's Celebration Sundays is all about Cinco de Mayo.  My family loves Mexican food of all kinds.  So what a better way to celebrate than with a table full of these wonderful recipes.  Enjoy!!
 

Margarita Cupcakes from The Mandatory Mooch

Chicken Flautas from The Cookin' Chicks

Fajita Chicken and Enchilada Pasta from Half Baked Harvest

Strawberry Pina Colada Dessert from A Pinch of Joy

Blue Pineapple Cocktail from Adorned from Above

Cinnamon Chips and Fruit Salsa from Posed Perfection

2 Ingredient Pina Colada Cake from Finding Silver Linings

Creamy Chicken Enchiladas from The Mandatory Mooch

Individual Seven Layer Dip from Six Sisters' Stuff

Churro Cupcakes from Lady Behind the Curtain

Roasted Corn Guacamole from Frugal Ferret

Southwestern Sweet Potato Black Bean Egg Rolls from Mommy's Sweet Confessions

Mexican Breakfast Casserole from Love Bakes Good Cakes

Taco Soup from The Mandatory Mooch

Chicken Taco Casserole from Wish A Blast

Zesty Corn and Black Bean Salsa from Farm Flavor

Strawberry Margarita Bundt Cake from What's Cooking, Love?

Tasty Taco Cups from Cook and Craft Me Crazy

Homemade Roasted Salsa from Joyful Healthy Eats

Grilled Corn with Chipotle Butter and Lime Salt from Steak N Potatoes Kinda Gurl

This post is linked up to THESE GREAT PARTIES!!!! 

Please stop on over to say hi on Facebook, Pinterest, or Twitter.  
Thanks ~ Nichi

Taco Soup

  

Every fall I get in the mood for warm soups, rich desserts, and snuggling up with a blanket to watch football.  This is the recipe that is requested by my family year after year with the first chill in the air.  I hope it brings as much warmth to you as it does us.
 

Ingredients:

2 lb. hamburger meat

2 pkg. taco seasoning
4 c. water
2 can pinto beans
1 can chili beans
1 can chopped green chilies
1 can stewed tomatoes (I cut these up smaller)
1 can corn

Directions:
1.  Brown meat.  
2.  Put all ingredients (do not drain cans) into large soup pot or crock pot and heat through.  
3.  Serve with shredded cheese, sour cream, and Fritos or tortilla chips.

**This soup freezes great too.  I like to make a double batch and put half in the freezer.  It is also one of my "go to" recipes to take to friends or family in a time of need. 

This recipe is linked up to THESE GREAT PARTIES!!!!

 

Creamy Chicken Enchiladas

Mexican food is definitely my favorite type of food...other than dessert!!  This is a recipe that has evolved over the years in my own kitchen.  And these are great right out of the oven, as leftovers the next day, or to take to a friend or family member for a special event.  Simple ingredients for a delicious meal!!

(printable recipe)

Makes 8-10 enchiladas

Ingredients:
2 lbs chicken, diced and cooked

1 large can (or 2 sm) of cream of chicken soup

2/3 c. salsa (whatever kind you like)

2 green onions, chopped

1 pint sour cream

shredded cheddar cheese

tortillas - medium size

Directions:

1. Cook chicken in a large skillet.  
2. While chicken is cooking, mix soup, salsa, onions, and sour cream in large sauce pan.  Heat through over medium heat, add cooked chicken and mix well.  
3. Use large serving spoon, scoop mixture into middle of tortilla, sprinkle with cheese.  
4. Roll up and place seam side down in greased 9x13 pan.  
5. Spread remaining mixture over the top of the enchiladas, sprinkle with cheese.  
6. Bake at 350 for 30 - 40 minutes. 

** If you have some of the mixture left, and I usually do, you can use it as dip with tortilla chips.

Source: a Mandatory Mooch original recipe 

Thanks ~ Nichi

 

 I like linking my posts to THESE GREAT PARTIES!!!!