Cinco de Mayo

So another holiday has come. I don't know that anyone celebrates it, but if it is a holiday-I celebrate it. I had all sorts of fun crafts to make for decorations and the kids ditched me! Usually they are dying to hang out with me! What gives? Since when were friends cooler than Mom, my life is seriously changing in a BAD way! By the way the picture above is the Mexican Battle of Puebla which is why we celebrate this day-who knew? The recipes are all from "The Essential Mormon Cookbook." This is such a good cookbook, one of my favs. I actually collect cookbooks...is that strange?

Sorry about the horrible photography, but this was so good! We had this dish for lunch.

Green Chilies and Eggs

1 (7 oz) can diced mild green chilies
2 cups grated Monterey Jack cheese
12 eggs
1 (16 ounce) carton sour cream

Drain chilies. Combine with cheese. Place in a greased 9x13 inch pan. In a large bowl whisk together eggs and sour cream. Pour over top of chilies and cheese mixture. Bake at 350 F. for 30 minutes. Makes 10 servings. I halfed this recipe, so good!

Yummy taquitos! Kristen brought these and some delicious salsa. You make it with tomatoes, avacados, red onions, salt and lime juice. I don't know measurements...just until it tastes good and oh does it taste good.

My sweet mother-in-law and wonderful friend Kristen came to celebrate Cinco de Mayo with us.

Chicken Enchiladas (so good!)

2 c chopped cooked chicken
1 c sour cream
1 (7 oz) can chppped green chilies
1 c chopped onions
2 TBS butter
1/2 tsp salt
4 c shredded Monterey Jack cheese
10 flour tortillas
1 (15 oz) can mild enchilada sauce
Green onions to garnish, chopped

Combine chicken, sour cream, and green chilies. Set aside. In another pan saute onions in butter until golden. Add onion, salt, and 2 cup cheese to chicken mixture. Dip tortillas in enchilada sauce to softened (I didn't do this. I just poured it over the top at the end). Spoon about 1/2 cup of the chicken mixture into each tortilla. roll up and place close together in 2 greased 9s13-inch panes (5 enchiladas per pan0. (I actually put them all in the same pan). Cover with remaining shredded cheese (1 c per pan). Bake uncovered at 350 F. for 20 to 30 minutes. Garnish with chopped green onions. Make 10 enchiladas.


Spanish Rice

1 C minute rice
2 TBS butter
1/2 C diced onion
1/2 C diced green pepper
1 (14 oz) can diced tomatoes
1 (10.5 oz) can consumme soup
1/4 tsp pepper

In a frying pan brown rice in butter. Add onion and green pepper; saute until tender. Add tomatoes, consomme, and pepper. Cook over medium heat for about 5 minutes, uncovered. Turn off heat. Leave pan on burner and cover with lid. Let stand for about 10 minutes or until liquid is absorbed into rice. make 6 half-cup servings.


Frozen Lemon Pie

1 1/2 c grahm cracker crumbs
1/4 c butter, melted
1/2 gallon vanilla ice cram, softened
1 (8 oz) tub Cool Whip thawed to room temperature
6 oz (undiluted) lemonade frozen concentrate
Juice and zest from 1 lemon
1 lemon, sliced
mint leaves

Prepare a graham cracker crust by combing graham cracker crumbs and melted butter. Pat into a 9 or 10 inch greased pie plate to form a crust. Chill or freeze until firm. In a large bowl combine softened ice cream, whipped topping, lemonade concentrate, and the juice and zest of 1 lemon. Stir until blended. Pour over chilled pie crust. Freeze overnight or for several hours. Garnish with lemon slices and mint leaves. Makes 8 servings.