Last night was full of all my favorites:
Good friends, good food, good booze. Mmmmhmmm.
Once the clock struck 5:00, we fired up the margarita machine and toasted to the Cinco de Mayo festivities.
To make the margaritas, I used some good ‘ol tequila, along with this Sinless Margarita mix. The company sent it to me a couple months ago to try out, and I’d been saving it for a special occasion.
We were all pleasantly surprised with the flavor of this mix. I wasn’t sure what to expect, but it wasn’t as “oh-my-god-this-is-sweet” as some other mixes are. For only 5 calories a serving, we were all sold…and a couple of us celebrated with more than one.
Ohhh, don’t worry, nobody got crazy.
While we were waiting for a couple more of the girls to arrive, a few of us snacked on some tortilla chips, salsa, and Healthier Guacamole.
I seriously could eat this stuff by the spoonful…well, actually, I did while I was making it soooo……
Once we were all here, I got to work on cooking up the meat and prepping our taco station. Thankfully, I had done some of the work ahead of time, so dinner was ready in a flash.
Make Your Own Taco Bar!
I had hard taco shells and soft tortillas, ground beef and ground chicken,
refried beans, lettuce, tomatoes, Mexican blend cheese, sour cream,
and my girl Eileen brought a rice and bean dish that had a serious kick to it.
I dug right in for my share: 2 whole wheat tortillas filled with beans, chicken, lettuce, tomatoes, a little sour cream, and extra guac.
Like I said, I can’t get enough of the stuff.
Everything was delicious, but I had to make sure to save room for dessert. I’d been waiting all day for this thing!
*edited to include recipe*
(inspired by this Betty Crocker recipe)
- 1 ½ cups coarsely crushed pretzels
- ½ cup sugar
- 1/3 cup butter or margarine, melted
- 1 box white cake mix
- 1 ¼ cups bottled nonalcoholic margarita mix
- 1/3 cup applesauce
- 1 tablespoon grated lime peel (about 1 lime)
- 3 egg whites
- 1 container (8 oz) frozen whipped topping, thawed
- Additional grated lime peel, if desired
- Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 13×9-inch pan with shortening and lightly flour (or spray bottom with baking spray with flour).
- In medium bowl, mix pretzels, sugar and butter. Sprinkle evenly on bottom of pan; press gently.In large bowl, beat cake mix, margarita mix, applesauce, 1 tablespoon lime peel and the egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pretzel mixture.
- Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours. Frost with whipped topping; sprinkle with additional lime peel. Store covered in refrigerator. ENJOY!
I enjoyed every last bite of my piece…
…but my favorite part is definitely the salty and sweet crust.
I made sure to send a bunch of it home with the girls…my waistline is already thanking me.
This morning, I ran a nice three miles on the treadmill, but realized halfway through that I probably should have gone outside. Apparently, it’s just second nature to head down there, so I guess I’m going to have to work on that.
Breakfast was nothing you haven’t seen already this week…iced coffee
And this awesome stuff.
By the way, thanks to everyone on your input regarding my kitchen table choices. I’m still not sure what I’m leaning towards more, but both Jen and Melissa did make some pretty valid points about table #2 (round table = round placemats, which I don’t have, and round table base = extra dusting) so we’ll see!
Of Possible Interest:
Starting today through May 15th, Starbucks will be offering half-price Frappuccinos for Happy Hour from 3-5pm. So just in case anyone needs to find me around 3pm today, now you know where to find me.
Question for the Day:
How would you tackle a Taco Bar? What are your favorite mix-ins?