Cinco De Mayo

Last night we had a Cinco De Mayo dinner at my sisters since my mom couldn't join today. We all made a recipe that we have never done before (except my mom because WOW her taco salad is amazing). I was incharge of the dessert so I made homemade churros. WOW were they good and super easy! I wanted to share the recipe since I knew people would want it. I got the recipe off the Food Channel with Sandra Lee.

Ingredients

1 egg

3 tablespoons butter, melted

2 cups all-purpose baking mix (I used Bisquick)

2 tablespoons sugar

1 tablespoon cinnamon

vegetable oil, for frying

Directions

In a large bowl, combine egg, butter, milk, and baking mix. Whisk together until smooth. Pour into piping bag with a star tip. In a small bowl, stir together sugar and cinnamon.

Pour oil into a 10 inch heavy skillet to a depth of 1 inch. Heat oil to 350 degrees. When oil is hot enough, pipe dough in lines, a few at a time, and fry about 30 seconds on each side, or just until golden brown. Drain on towels. While still hot, sprinkle with sugar and cinnamon mixture. Serve warm.

Also, I thought I would share the Veggie Enchiladas. I was very nervous about them but WOW were they good. I am probably the pickiest eater in the whole world and loved them! Thanks Morgs!



Veggie Enchiladas

Rice:
2 cups of brown rice, cooked with 1 cup of water and 1 cup of either Vegetable or fake chikn (this is how most fake chicken stuff is spelled) broth. (I just used regular chicken broth since none of us are vegetarians)
I cook that according to the box, after it sits for about 4 minutes in the microwave to soak up all the juice, I add some Cholula (I didn’t add this), cayenne pepper, and chili powder to taste.

Mixture:
1 Can of pinto beans drained and washed
1 can of black beans drained and washed
1 can of green chili’s
1 can of sliced or diced olives
about 1 cup of frozen corn (I just used a can of corn)
some sour cream, I usually do about 2-3 big spoonful’s. I just go by look it should be creamy but not overbearing all the other stuff
Cheese as much or as little as your heart desires, I like mine a little cheesier.

You will also need about 3 cans of the red enchilada sauce that comes in a can. And at least 10 flour tortillas I think I got 16 when I made them for us.
Make sure to spray the pan, and put some broth on the bottom just enough to cover it, I add a little sauce to the bottom as well.

The put a spoonful of rice on the tortilla and a couple bigger spoonfuls of the mix, roll up and place in the pan. Repeat until your stuff is gone. Then smother with the enchilada sauce and cheese.

I follow the directions to cook on the can I think it’s at either 350 or 375 degrees for 20 minutes. I usually cook it with foil for 20-25 minutes then take the foil off so the cheese melts really good for another 5 minutes.

I got 15 enchiladas out of this. One 9X13 pan and the pan just smaller full. It was way too much but halving it would be difficult with the 1 can of everything.



Here is a video of me cooking the churros.