According to the History Channel: Cinco de Mayo—or the fifth of May—is a holiday that celebrates the date of the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, in the United States Cinco de Mayo has evolved into a commemoration of Mexican culture and heritage, particularly in areas with large Mexican-American populations.
According to Time Magazine: For many Americans, Cinco de Mayo means enjoying Mexican food and probably a few margaritas. But Cinco de Mayo, which means May 5 in Spanish, is probably one of the most misunderstood Mexican holidays. Contrary to popular belief, Cinco de Mayo is not Mexico’s independence day. Mexican independence is celebrated Sept.16. Cinco de Mayo commemorates the Mexican army’s unlikely victory over the French forces of Napoleon III on May 5, 1862, at the Battle of Puebla. Mexico had trouble paying back war debts to European countries, and France had come to Mexico to collect that debt. Today, Cinco de Mayo has become more of an American holiday than a Mexican one. But most non-Mexican Americans have “no idea” about the day’s history, said Carlos Tortolero, president of the National Museum of Mexican Art in Chicago.
In honor of Cinco de May, I thought I would share a recipe with you:
Frozen Margarita Pie
Crust: 1 cup finely crushed pretzels, 1/4 cup white sugar, 1/3 cup margarine, melted
1 (14 ounce) can sweetened condensed milk
1/3 cup frozen limeade concentrate, thawed
2 tablespoons tequila, use a good tequila…better flavor
1 tablespoon orange liqueur
3 drops green food coloring, or as needed (optional)
1 cup heavy whipping cream
1 lime, sliced (optional)
- Preheat oven to 375 degrees F (190 degrees C).
- Mix pretzels and sugar together in a bowl; stir in margarine until evenly incorporated. Spoon mixture into a 9-inch pie plate; press into bottom and up sides of plate to form a firm, even crust.
- Bake crust in the preheated oven until edges are lightly browned, about 5 minutes. Cool on a wire rack.
- Mix sweetened condensed milk, limeade concentrate, tequila, orange liqueur, and green food coloring in a large bowl.
- Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into sweetened condensed milk mixture. Spoon filling into cooled crust.
- Cover pie with plastic wrap and freeze until firm, about 4 hours. Let stand for 10 minutes before serving; garnish with lime slices.
This is one of my favorite grits recipes:
- 2 cups milk
- 2 cups water
- 1 1/2 teaspoons salt
- 1 cup coarse ground cornmeal
- 1/2 teaspoon ground black pepper
- 4 tablespoons butter
- 4 ounces sharp Cheddar, shredded or as much as you like; I use more
Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.
Made this last week and they are awesome!!
1 tube (3/4 pound) bulk pork breakfast sausage, mild or spicy
1/3 cup green onions, thinly sliced
1/3 cup panko bread crumbs
1/4 cup Wisconsin pimento cheese spread
1 large egg
1 cup (4 ounces) Wisconsin sharp cheddar cheese, cut into 12 cubes (1/2 inch each)
Parsley leaves for topping, chopped
Heat over to 400 degrees. Line a large rimmed baking sheet with foil and coat with cooking spray. In a large bowl, combine all ingredients except the cheddar cheese and parsley. Mix well and divide into 12 pieces. Wrap piece around a cheese cube and place on pan. Bake 16 – 18 minutes or until browned and cooked through. Place on serving tray and sprinkle with parsley. Better served warm.
This recipe is from my brother-in-law, Rick:
Southwestern Hot Dogs
1 cup finely shredded cheddar cheese
3 tbsp. salsa
1/2 tsp. chili powder
2 green onions, thinly sliced
2 tbsp. mayonnaise
10 hot dogs
In a bowl, combine all ingredients except dogs and buns. Cut a 1/2″ deep lengthwise slit in each hot dog. Spoon 2 tablespoons of mixture into each hot dog. Broil in oven for 2 to 3 minutes or until cheese is melted. Serve on buns.
Mango Green Tea Smoothie
2 bags of Lipton® Pure Green Tea – use 1 1/2 cups for this recipe
3 mint leaves
3/4 cup of mango
2 cups of spinach
Juice of 1/2 lime
Pizza Snack Cups
1 pkg. refrigerated biscuits (10 biscuits)
½ lb. ground beef
1 – 14 oz. jar pizza sauce
½ cup shredded mozzarella cheese
Preheat oven to 375 degrees. In 12 cup muffin pan, evenly press each biscuit in bottom and up sides of each cup; chill until ready fill. In skillet, brown ground beef over medium high heat; drain. Stir in pizza sauce and heat through. Evenly spoon beef mixture into prepared muffin cups. Bake 15 minutes. Sprinkle with cheese and bake an additional 5 minutes or until cheese is melted and biscuits are golden. Let stand 5 minutes, gently remove pizza cups from pan and serve.
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