Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting

Original recipe makes 2 dozen cupcakes 

1 (18.25 ounce) box devil's food chocolate cake mix
1 1/2 teaspoons ground ancho chile pepper
1/4 teaspoon cayenne pepper
1 1/4 cups water
1/3 cup vegetable oil
3 eggs

 1 teaspoon ground ancho chile pepper1/8 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
4 cups confectioners' sugar, or more as needed
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1/2 teaspoon clear vanilla extract, or to taste
24 small dried red chilesDirections

1. Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
2. Empty the boxed cake mix into a mixing bowl, and whisk in 1 1/2 teaspoon of ground ancho chile and 1/4 teaspoon of cayenne pepper. Using an electric mixer on medium speed, beat in the water, vegetable oil, and eggs; beat for 2 minutes. Spoon the batter into the prepared cupcake cups, filling them 2/3 full.
3. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Remove and cool completely before frosting.
4. In a bowl, sift 1 teaspoon of ground ancho chile, 1/8 teaspoon of cayenne pepper, and the cinnamon with the confectioners' sugar. Beat in the cream cheese and butter with an electric mixer on medium speed until the frosting is smooth; mix in the vanilla extract. Spread the frosting onto the cooled cupcakes in attractive swirls, and poke a small dried chile, stem-side up, into the frosting as a garnish.

• PREP 30 mins
• COOK 18 mins
• READY IN 1 hr 18 mins

Footnotes

• Cook's Note
• If you dare, chop ONE small, red dried chile into frosting. Remove seeds first (Or Not!!!)

 

~ Enjoy the recipes and bon appettit ~
             Arlette Arthur 

Cinco de Mayo Bread

Cinco de Mayo Bread (ABM)        
Yield- 1 1/2 Pound Loaf


1 cup water, tepid
2 teaspoons  olive oil
1/2 cup whole kernel corn, drained
1/4 cup green chiles, drained 
1 1/2 teaspoons  jalapeno peppers, or more
chopped cilantro, to taste
1/4 teaspoon lemon juice 
3 cups bread flour, white
1 1/2 tablespoons  sugar
1 1/2 teaspoons salt
3/4 cup cornmeal, yellow or white
2 teaspoons cumin
1 1/2 teaspoons yeast, fast-rise or 2 teaspoons active dry yeast

Add ingredients according to your particular machine.  This recipe can be used with the white or rapid bake cycles.

Cinco de Mango Salsa

Cinco de Mango Salsa

recipe courtesy of Mango.org

1 jalapeño pepper, stemmed, seeded and minced
2/3 cup diced red bell pepper
1/3 cup diced red onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
3 large ripe mangos, peeled, pitted and diced

Stir together all ingredients in a medium bowl.

~*Piper*~
http://groups.yahoo.com/group/Recipe-Addicts/

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Chile and Cheese Spirals

Chile and Cheese Spirals
Makes: 24
Prep Time: 15 minutes
Total Time: 75 minutes

Serve these zesty Chile and Cheese Spirals sandwiches at your next party. A great make-ahead appetizer. Simply slice just before serving. 


Ingredients:

4 ounces cream cheese, at room temperature
1 cup (4 ounces) shredded cheddar cheese
1 can (4 ounces) diced green chiles
3 green onions, sliced
1/2 cup chopped red bell pepper
1 can (2 1/4 ounces) chopped ripe olives, drained
4 (8-inch) soft taco-size reduced-fat flour tortillas
Bottled chunky salsa
Directions:
COMBINE cream cheese, cheddar cheese, chiles, green onions, bell pepper and olives in medium bowl.

SPREAD 1/2 cup cheese mixture on each tortilla; roll up. Wrap each roll in plastic wrap; refrigerate for 1 hour.

REMOVE plastic wrap; slice each roll into six 3/4-inch pieces. Serve with salsa for dipping.

~~~~~

• Rhonda in Missouri

Mexican Hot Chocolate Sugar Cookies

Mexican Hot Chocolate Sugar Cookies
Blogger Paula Kittelson from Blogging Foods shows you how easy it is to infuse a basic sugar cookie with Mexican hot chocolate flavors.

Makes 30 cookies

2 tablespoons sugar
1 teaspoon ground cinnamon
1/4  teaspoon chili powder
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/2 cup chopped cinnamon-flavored chewy candies
1 cup miniature semisweet chocolate chips

Heat oven to 350°F. In small bowl, mix sugar, cinnamon and chili powder; set aside.
In large bowl, break up cookie dough. Stir or knead in chopped candies and miniature chocolate chips until well mixed. Shape dough into 1 1/2-inch balls; roll in sugar mixture. On ungreased cookie sheets, place balls 2 inches apart.
Bake 10 to 14 minutes or until edges are golden. Cool 2 minutes before removing to cooling rack.

Skip the chili powder, or add more if you want the cookies to be spicier.
Serve it along with hot chocolate!

Crock Pot Taco Soup

Total Time: 2 hrs 10 mins
Prep Time:  10 mins
Cook Time:  2 hrs

This taco soup is quick and easy to prepare and has great flavor.

Makes 8-10 servings

1 (16 ounce) can pinto beans
1 (16 ounce) can white beans or 1 (16 ounce) can kidney beans
1 (11 ounce) can niblet corn
1 (11 ounce) can Rotel tomatoes & chilies
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope hidden valley ranch dressing mix
1 lb shredded chicken, ground beef or 1 lb any meat
Directions:

1  Cook meat and drain.
2  Shred if needed.
3  Add all ingredients to crock pot.
4  DO NOT DRAIN CANS.
5  Stir.
6  Cook on high for 2 hours or low for 4 hours.
7  Keep on low until serving to keep hot.
8  Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.

~~~~~

Rhonda in Missouri

Golden Beer Bread

Golden Beer Bread

 

Saute:

1/4 cup diced onion

1/4 cup diced jalapeno

1 T. olive oil

1 T. minced garlic

Whisk:

3 cups flour

1 T. sugar

2 t. salt

2 t. baking powder

1/4 t. black pepper

1 bottle Mexican beer, such as dos Equis amber, 12 oz.

1 cup shredded pepper jack cheese

2 T. unsalted butter, melted, divided

 

Preheat oven to 375. Coat a 9 x 5 inch loaf pan with cooking spray. Saute onion and jalapeno in oil in skillet over medium heat until softened, about 5 minutes. Add garlic and cook 1 minute. Set aside. Whisk together flour, sugar, salt, baking powder, and pepper in large bowl, then form a well in center. Add sautéed vegetables, beer and cheese to well; stir until mixed. Batter will be thick. Transfer dough to prepared pan; smooth top with spatula. Brush 1 T. butter over dough and bake 35 minutes. Brush loaf top with remaining butter; bake until toothpick inserted in center comes out clean,a bout 30 minutes more. Cool bread in pan 5 minutes. transfer loaf to wire rack to cool completely, 1 to 2 hours. Makes 1 loaf.

Source: Cuisine Holiday Menus

Mexican Chocolate Pound Cake

• Prep Time: 20 mins
• Total Time: 1 hrs 10 mins
• Yield: 1 bundt pan

About This Recipe

"The addition of cocoa and cinnamon makes this a Mexican classic! You can make this into one 10-inch bundt, two 9x5 loaf cakes, or four 8x4 loaf cakes. NOTE: Don't overbake or this will be dry. Posted for 'Zaar World Tour II."

Ingredients

• 3 1/2 cups flour
• 1 cup unsweetened cocoa powder ( use Mexican for authenticity!)
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 lb unsalted butter, at room temp
• 2 cups light brown sugar
• 1 cup sugar
• 6 eggs, at room temp
• 1/2 cup whole milk, at room temp
• 1/2 cup strong coffee, at room temp
• 1 teaspoon vanilla

Directions

Preheat oven to 350º.
Generously grease and flour pans (see description above).
Sift the flour, cocoa powder, cinnamon, baking powder and salt into a bowl.
Place the butter and sugars in mixer bowl, fitted with paddle if possible, and beat until smooth and creamy.
Add eggs, one at a time, beating well and scraping down sides of bowl before each addition.
Add half the flour mixture and beat well, then add the milk, coffee and vanilla.
Scrape down sides and add remaining flour mixture. Beat well.
Pour batter into prepared pan(s). Transfer to oven and bake until cake pulls away from the sides, and tester comes out NOT QUITE clean, about 50-55 minutes for bundt pan, 45 minutes for 9x5, and 40 minutes for 8x4's. These times are not exact -- they may take up to 15 minutes longer!
9. Cool for 20 minutes in pan, then invert on rack. Cool to room temperature.
-- 

Ginny Butterfield
Cranberry Twp, Pa

Layered Enchilada Bake

Layered Enchilada Bake

1 lb. ground beef
1 lg onion, chopped
2 C thick & chunky salsa
1 can (15oz) black beans, drained & rinsed
1/4 C Zesty Italian dressing
2 TB taco seasoning mix
6 flour tortillas (8 inch)
1 C sour cream
1 pkg Mexican style 4 cheese

Brown meat & onions in large skillet on med-high; drain. Add salsa, beans, dressing & chili powder;
mix well. Put 3 tortillas on bottom of pan. Layer with half each~ meat, sour cream & cheese.
Repeat. Cover with foil. Bake at 400 covered, 30 minutes or until heated through and cheese is melted.
Let stand 5 minutes before cutting.

CROCKPOT SOUTHWEST TACO SOUP RECIPE, (T&T)

CROCKPOT SOUTHWEST TACO SOUP RECIPE, (T&T)

1 AND ½ pounds ground beef

1, 23 ounce can Ranch Style Beans

1, 15 ounce can kidney beans

1, 15 ounce can pinto beans

1, 15 ounce can corn, (drained)

1, 14 ounce can Mexican style tomatoes

1 large onion, (chopped)

3 ribs celery, (chopped)

1 envelope ranch style dressing

2 packages taco seasoning

Brown the ground beef in a skillet, stirring often, until all meat is browned and crumbly.    Drain off fat.  

In a crock pot add all ingredients except for the ranch dressing mix and the taco seasoning mix.  Stir very well.  

Now, add the ranch dressing and taco seasoning.  Stir until very well mixed.

Cook in CP for 6 to 8 hours.

This is very good.

Marilyn

Chipotle Chicken Tacos

Chipotle Chicken Tacos

1 1/2 Tbs. butter

4 garlic cloves, minced

2 1/2 teaspoons pureed canned chipotle chiles in adobo sauce ( mexican foods section)

1/2 cup orange juice or 4 Tbs. orange juice concentrate plus 1/3 cup water

1 tablespoon Worcestershire sauce

3/4 cup chopped fresh cilantro

2 boneless, skinless chicken breasts, sliced thinly

1 teaspoon yellow mustard

Salt and pepper

6 flour tortillas

Melt the butter in a large nonstick skillet over medium heat. Add the garlic and chipotle and cook until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire sauce and 1/2 cup chopped cilantro and bring the mixture to a boil. Add the chicken and simmer, covered, over medium-low heat for 12-13 minutes, stirring a couple of times. When the chicken is cooked completely, use a slotted spoon to transfer chicken to a cutting board, leaving remaining liquid in skillet.

Increase the heat to medium-high and cook the mixture left in the skillet until the liquid is reduced to about 1/4 cup, about 5 minutes. Off the heat, whisk in the yellow mustard. While liquid is reducing, shred the chicken, then return to the skillet. Add the remaining cilantro to the skillet and toss until well combined. Season with salt and pepper. Serve warm with tortillas topped with lettuce, cheese, tomato, sour cream and avocado.

Makes 6 tacos

Jalapeño Popper Dip

Jalapeño Popper Dip
:

2 (8 oz.) packages cream cheese, softened
1 cup mayonnaise
1 (4 oz.) can chopped green chiles, drained
1 (4 oz.) can diced jalapeño peppers, drained
½ cup shredded Mexican style cheese
½ cup shredded mozzarella cheese
1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
Cooking spray

Directions: 
Preheat the oven to 375˚ F.  In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapeños, and shredded cheeses.  Mix thoroughly with a spoon or spatula until smooth and evenly combined.  Spread the mixture into a baking dish (approximately 9 x 9-inches).

In a second bowl, combine the Panko and Parmesan and stir with a fork until combined.   Sprinkle over the cream cheese mixture in the baking dish.  Spray lightly with cooking spray.  Bake for 25-30 minutes or until the mixture is hot and the topping is golden.  Serve warm with baguette slices, vegetables, etc. as desired.