April Cook’s Club brought us a Mexican Feast and a Cinco De Mayo celebration.  Oh….How we love Mexican Food!  One word….YUM!  We always have a great time when we get together and, Tiff, who works at the Columbus Zoo, brought a little furry guest.


Drink- Blackberry Poblano Margarita (very strong!)

1 tbsp fresh blackberries, 1 tbsp diced poblano peppers, 1 oz tequila, ¾ oz Cointreau.  In a cocktail shaker, muddle the blackberries and poblano peppers. Shake with the tequila, Cointreau, and ice. Strain into a martini glass and enjoy! This drink is perfect if you are looking for a purple cocktail!


Appetizer- Jalepeno Poppers.

Deseed and chop 8-10 jalepenos (more if you want them hotter),Chop 1/2 small onion, chop 1 clove garlic, Saute peppers, onion, and garlic in a saute pan with some canola oil (or any oil/butter).  Season to taste with cumin and chili powder, salt and pepper
When ingredients are soft, add to cheeses:2 square packages cream cheese, softened and
1 block sharp chedder cheese, shredded. Add all ingredients together.  Roll into small balls (finger food size) and allow balls to set in fridge. After balls are hardened in fridge, roll in bread crumbs once.  Dip breaded ball in egg, then reroll in bread crumbs.
Drop balls in frying oil on med-high setting (allow oil to get hot before dropping). Take balls out of oil when they begin to rise to the top. Let cool 2-3 minutes before serving.
*You can also bake them if you’d like*

Soup- Chunky Gazpacho
Serve cold to 4-6 people as a meal, 6-8 people as a first course.
1 green pepper, seeded and chopped fine, 3-4 tomatoes, skinned, seeded, and chopped fine, 2 large cucumbers, peeled, seeded, and chopped fine, 1 large bunch cilantro, chopped fine, 1 large red onion, chopped fine, 3 large cloves garlic, minced, 1 tsp tabasco–or 2 jalapeno peppers, chopped fine, 1 46-ounce can tomato juice, 1/4 C olive oil, juice of 3 limes, 2 tsp sugar ,salt and pepper to taste. Carefully chop all the vegetables the same small size, then mix in with the tomato juice, oil, optional lime juice, sugar, salt, and pepper. Let chill and cure in the refrigerator overnight. When ready to serve, ladle into bowls and top each one with a cilantro leaf. Garnish: cilantro leaves for each bowl.


Side-  Jalenpeno Cornbread (the easy way)
Preheat oven according to box directions, grease baking pan (I use a square glass one normally), 2 xes Jiffy cornbread mix/corn muffin mix. Follow directions exactly for 1 box. For the other box, substitute 1 can cream corn for milk and mix all together.
Add 5-8 chopped fresh jalepenos (take out seeds)
-depending on how hot you want it- I think I used  5 or 6 when I made it the other night
Pour into greased baking sheet.
Bake about 15 minutes with foil on, remove foil and bake another 5 minutes or so to brown up.  A toothpick in the middle should come out clean.
Take about 2tbsp butter and spread on top of cornbread while it’s still hot.
Let cool about 10 minutes before serving.



Main Dish- Simple Sour Cream Enchiladas

Start with 4 chicken breasts, cooked and shredded (I put in the Crockpot with a can of Rotel for 8 hours and it literally shredded itself), 2 dozen white corn tortillas, 1 16 oz can green enchilada sauce, 2 oz green chiles, 14oz sour cream, 4 cups shredded cheese (Mexican blend).  Mix all ingredients together, reserving 1.5 cup cheese, 2 ounces green chile sauce, and 3 ounces sour cream for topping.  Heat corn tortillas 4 or 5 at a time in microwave on high for 30 seconds, then spoon 3 tablespoons of the mixture into the heated tortillas.  (Heating them helps avoid cracking when you roll them up!)

Spray a large Pyrex or glass dish with cooking spray (you may need an extra dish), then align enchiladas in a row inside.  Blend remaining sour cream and green chile sauce together and spoon over enchiladas.  Top with remaining shredded cheese. Cover with aluminum foil and bake in oven for 30 minutes at 350 degrees. Garnish with fresh cilantro. We must give a shout out to Centsational Girl on this one! http://www.centsationalgirl.com/2011/02/sour-cream-enchiladas



Dessert- Margarita Cake- WHAT?!? A Margarita in a Cake! What more could a girl ask for? Cake-1 (18.25oz) package of yellow cake mix, 1 orange, 1 package instant vanilla pudding mix, 4 eggs, ½ c. vegetable oil, 2/3c water, ¼ cup lemon juice, ¼ cup tequila, 2 tbsp triple sec. Icing- 1 cup confectioners sugar, 1 tbsp tequila, 2 tbsp triple sec, 2 tbsp lime juice. Combine and mix until smooth.  Grease and flour a 10 inch Bundt pan. Ina large bowl combine cake mix, pudding, oil, water, eggs, lemon juice, juice of orange and zest, tequila, and triple sec.  Beat for 2 minutes the pour in prepared pan.  Bake at 350 for 45 minutes.  Cool in pan for ten minutes, remove to rack and pour icing over cake.


Dessert-Mexican Wedding Cookies

1 cup unsalted butter, at room temperature, 1/2 cup confectioners’ sugar, plus more for coating baked cookies, 1 teaspoon vanilla extract, 1 3/4 cups all-purpose flour, plus more for dusting hands, 1 cup pecans, chopped into very small pieces. Preheat the oven to 275 degrees F. Line cookies sheets with parchment paper. Using an electric mixer, cream the butter and sugar at low speed until it is smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional confectioners’ sugar. Cool on wire racks.