Patriotic Taco Salad...1 pound ground beef1 medium onion, chopped1-1/2 cups water1 can (6 ounces) tomato paste1 envelope taco seasoning6 cups tortilla or corn chips4 to 5 cups shredded lettuce9 to 10 pitted large olives, sliced lengthwise2 cups (8 ounces) shredded cheddar cheese2 cups cherry tomatoes, halvedDirectionsIn a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.Place chips in an ungreased 13-in. x 9-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately. Yield: 8 servings.
Chilaquiles. tortillas, preferably dry tortillas left out over the counter the night before. Cut the tortillas in triangles or square. In a large sauté pan, coat pan generously with corn oil, heat on medium to high. When the oil is quite hot, add the tortillas, fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. Chop 1/2 or 1 onion depending on the size of the onion. Wipe pan clean of any browned bits of tortillas. Add the salsa to the pan then the tortilla chips mix nd done. Enjoy! :) Salsa Boil 3 tomatoes 3 chiles ceranos 2 Chile guajillo (no seeds) 1 chile Negro (no seeds) Add it to the blender, add 1/2 cup water Cilantro salt onion powder garlic powder.
Butterfinger Cupcakes makes 24 Chocolate Cupcakes from Hershey’s Kitchens 2 cups sugar 1-3/4 cups flour 3/4 cup cocoa 1-1/2 tsp baking powder 1-1/2 tsp baking soda 1 tsp salt 2 eggs 1 cup milk 1/2 cup vegetable oil 1 cup boiling water 1. Preheat oven to 350 degrees. Line two muffin tins with baking cups. 2. In a large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt. Stir in eggs, milk, and vegetable oil until combined. Carefully stir in boiling water, mixing until combined and batter has thinned. 3. Fill baking cups 2/3 of the way full. Bake for 20-22 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack to cool completely before frosting. Peanut Butter & Candy Corn Buttercream inspired by Valiant Vanilla 1/2 cup milk 1-1/2 cups candy corn 1 cup (2 sticks) unsalted butter, softened 1/2 cup peanut butter, creamy 3 – 4 cups powdered sugar 1. In a saucepan over low heat, combine candy corn and milk. Melt the candy corn, stirring occasionally, until it’s completely dissolved and mixture is thick enough to coat the back of a spoon. Let cool to room temperature. This will yield 1 cup. 2. In a large bowl, cream together butter and peanut butter. Add 2 to 3 cups of powdered sugar. Gradually add candy corn mixture until desired consistency is achieved. (I only used about 1/2 of the candy corn mixture.) Add more powdered sugar if necessary. (Note: depending on how high you want to frost your cupcakes, you may want to double this buttercream recipe to frost all 24.) 3. Once cupcakes have been frosted, place in freezer for one hour before dipping in chocolate. Chocolate Shell photo tutorials can be found at Bakerella and Cupcake Project 2 cups chocolate chips 3 tbsp vegetable oil crushed Butterfingers (for topping) 1. Melt together the chocolate chips and vegetable oil in the microwave. Let cool for a few minutes. 2. Dip the frosted cupcakes upside down into chocolate mixture, spinning the cupcake around if necessary to completely coat the frosting. Pull cupcake up, letting any excess chocolate drip off. Let chocolate set for a minute or two before sprinkling the crushed Butterfingers on top. 3. Keep finished cupcakes in the refrigerator until ready to serve.