Mexican Chocolate Ice Cream

You won't believe how delicious this is! Perfect for backyard cookouts, birthday parties and summer days! Warning! They'll be begging for more.

Mexican Chocolate Ice Cream makes 6 quarts

• 6 eggs
• 2 cups sugar
• 3 cups light whipping cream (3 1/2 pints)
• 3 tall cans of Pet milk
• 1 16 oz. can of Hershey's Chocolate Syrup
• 1 T. of vanilla extract
• 1 t. almond extract
• 1 t. cinnamon

In a large mixing bowl, beat eggs and sugar together. Then add whipping cream, Pet milk, Hershey's syrup, vanilla and almond extract, and cinnamon until well combined. Pour into chilled, freezer can and freeze according to manufacturer instructions. If there is any left over ( I seriously doubt it) put it in lidded freezerware and hide in your standing freezer.

Chiles Rellenos Casserole

8 whole Roasted, Peeled, And Seeded Green Chiles
1-½ cup Monterey Jack Cheese, Grated
5 whole Large Eggs
2 cups Whole Milk
Salt And Black Pepper To Taste
½ teaspoons Paprika
¼ teaspoons Cayenne Pepper

Preheat oven to 325 degrees.Mix together eggs, milk, salt, pepper, paprika and cayenne.Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.Top chilies with half the grated cheese.Repeat with another layer of chilies and another layer of cheese.Pour egg mixture all over the top.Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set.Cut into squares and serve with warm corn tortillas!

Sunshine Sugar Cookies .....these iced sugar cookies are a long time family favorite! Bake some today.

Cookie
1/2 cup butter, softened
1/2 cup Crisco shortening
1 cup sugar
1 egg
1 teaspoon vanilla or almond extract
21/2 cups all- purpose flour 1/2 teaspoon baking soda
1/8 teaspoon salt

Preheat oven to 350. In a medium bowl, combine well the flour, soda and salt. Set dry ingredients aside. In a large mixing bowl cream butter, shortening and sugar at medium speed until light and fluffy. Beat in egg and extract. At low speed, gradually add dry ingredients into the creamed mixture.
Drop cookie dough, by rounded tablespoons 2 inches apart, onto an ungreased cookie sheets. Flatten dough with the bottom of a glass dipped into flour. Bake at 350 for 10 to 12 minutes or until the edges are lightly brown. Cool slightly, transfer cookies to wire cooling racks and spread icing on warm cookies. Let the icing dry.

Icing
2 cups powdered sugar
3 tablespoons milk
1/4 teaspoon yellow food coloring

Combine powdered sugar, milk and food coloring in a small bowl, until well blended.

Guacamole

In this part of the country, guacamole and chips, is a favorite! Over the years I've searched for the best recipe. Many were fancy and full of stuff , but recently I tasted the yummiest 'guac' ever! And you won't believe how easy it is.......

Several ripe avacados

Ground black pepper

Salt

Garlic powder

To 1 cup of mashed avacado, add 1/4 tsp. of pepper, salt and garlic powder. Mix well and taste.

Serve with corn tortilla chips. Julio's are the best! Call 877-659-CHIP(2447) . Have them send you a case. You can thank me later!

Borracho Beans

Ingredients

1 lb. dried pinto beans

1 pkg. salt pork

1 cup chopped onion, sauteed in butter

1/2 cup Rotel tomatoes

1 smoked, dried (Chipolte) pepper

salt and pepper

Rinse and soak pinto beans in a large bowl and 4 cups of water, over night. Next day, discard water. Cook beans, covered in fresh water, in a large dutch oven over medium heat. Add salt pork, chipolte pepper, salt and pepper. Cook 2-3 hours until tender. note: Keep beans covered in water! When beans are done remove salt pork and chipolte and discard. Add the sauteed onion, tomatoes and salt/pepper to taste. Simmer on low 30 minutes or until ready to serve.

Great side dish for a Mexican or BBQ meal. Delicious with cornbread too!

Corn and Avocado Salsa

Ingredients
4 ears Sweet Corn
½ whole Red Onion, Diced
2 whole Very Firm Avocados, Diced
½ whole Jalapeno, Seeded And Finely Diced
½ whole Hot Chili Pepper, Seeded And Finely Diced
1 stalk celery, chopped

1 whole Juice Of Lime
Plenty Of Chopped Cilantro
Salt To Taste
1 Tablespoon Vinegar
1/4 cup mayonaise

1/4 cup sour cream

1 teaspoon Sugar (optional)

Slice kernels off the corn, and combine it with all remaining ingredients in a bowl. Cover and refrigerate before serving.

Thumprint Cookies (melt in your mouth goodness)

Thumbprint cookies ~ My friend Kaye Noles recently made these cookies and they were the best!!! I couldn't get them out of my mind..... so today I begged and Kaye generously shared. You've got to try these soon!

1/2 c shortening
1/2 c butter
1/2 c light brown sugar
2 egg yolks (reserve whites)
1 t vanilla
2 c flour
1/2 t salt
Finely chopped pecans or walnuts

Preheat oven to 375 F
In a medium mixing bowl, cream shortening and butter. Add sugar. Mix well
Then add egg yolks and vanilla. Add dry ingredients all at once.
Roll dough into 1-inch balls, then dip in egg whites, then roll in nuts. Place about 2 inches apart on greased cookie sheet. Bake for 5 minutes. Working quickly, pull cookies from oven and imprint each cookie with the back side of a measuring spoon or melon baller and return to oven. Bake 8 to 10 minutes more. Allow cookies to gently brown; don't burn the nuts.
Cook completely and then fill each cookie with butter cream frosting:

1 c confectioners sugar
1 T. butter, melted
1-3 T. milk (as needed for right consistency
color, if desired
(May need to double frosting recipe)