Memorial Day Weekend

 

7 Layer Taco Salad

 

7 Layer Taco Salad Recipe:

 

Ingredients:

 

2 lbs lean ground beef/turkey

3 pkg taco seasoning mix

1 pkg 16 oz cream cheese softened

2 c 16 oz sour cream

1 bag of shredded lettuce

1 container of chopped onions

4 medium fresh ripe vine ripe tomatoes (7

4 jalapeno peppers finely chopped (optional)

2 c 4 cheese mexican shredded

 Optional:  a can of medium Black Olives sliced

Taco Sauce 

Big Bag of Tostitos Corn Chips

 

Mix softened cream cheese with sour cream and 1 package of taco seasoning until smooth.

Place on bottom of large, deep container.(Resist the urge to use low fat sour cream, too runny)

 

2. Prepare ground beef and 1 package of taco seasoning as per package instructions.

Drain and spread over layer one.

 

3. Spread chopped lettuce over meat.

 

4. Chopped onions

 

5. Chopped tomatoes (I use fresh, has better flavor and you CAN taste the difference).

 

6. Jalapeno peppers if desired. Dependent upon who the audience is,

I will either finely chop them or just slice and layer them.

 

7. Spread cheese all over the top and…..(Optional). Sliced Black Olives

  

8. Refrigerate over night preferably to allow the flavors to meld.

 

9. When ready to serve, allow to come to room temp (about 90 minutes) before serving or

your chips will break off from the bottom layer not being soft enough.

Quick Sunshine Cake Recipe

Sunshine Cake

Ingredients:

 1 (18.25 ounce) package moist yellow cake mix

4 eggs

1/2 cup vegetable oil

1 (11 ounce) can mandarin oranges, juice reserved

1 (16 ounce) package frozen whipped topping, thawed

1 (5 ounce) package instant vanilla pudding mix

1 (20 ounce) can crushed pineapple with juice.

Directions:

 

Beat the eggs, and add them to the boxed cake mix. Add the oil and the mandarin oranges to the batter; remember to add the juice as well as the fruit. Pour the batter into a greased and floured 9 x 13 inch pan.

 

Bake the cake for 40 minutes in a preheated oven at 325 degrees F 

(165 degrees C).   Cool on wire rack.

 

While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding,

and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.

 

*Note: (mix the instant pudding and the crushed pineapple with juices, let set till it thickens some and then fold your whipped

cream into this so it doesn’t separate.)