Planning for Cinco De Mayo

May 5th is Cinco de Mayo and here are a few ideas if you plan of celebrating with friends and family to get a jump start on the festivities. Serve your food buffet style and let everyone help themselves.  

Scroll to the bottom of the page for an easy Corona Margarita recipe that everyone will enjoy.  

Easy Mexican salad you can throw together in no time.  Chopped Romaine lettuce, can of drained and rinsed black beans and corn, peeled and diced avocado, crushed tortilla chips, grape tomatoes, and an offering of an easy dressing made of 1/4 cup fresh lime juice, 1/4 cup extra virgin olive oil, 2 tablespoons honey, pinch of fresh garlic (if desired) and tablespoons fresh minced cilantro.  Easy method is place all the dressing ingredients in a small jar, put on the lid, shake and serve. 

I like to serve steak fajitas, and always have an offering of flour tortillas and/or corn.  The corn is preferred and used if you are on a Gluten-Free restricted diet. 

Serve up your favorite salsa, Pico de Gallo, sour cream, taco sauce, shredded lettuce and grated cheese, black beans, and guacamole.

Don't forget to serve cut up limes!

~Corona Margarita~

Dampen the rim of the margarita glass and dip it into salt.  Pour the following ingredients into a blender and blend well.  Serve it with a lime wedge garnish.

6 ounces white or blanco tequila

12 ounce Corona

6 ounces frozen limeade concentrate

Ice cubes

Muffins for your Easter Buffet

Easter is just over a week away. This butterscotch muffin recipe pairs perfectly with fresh brewed coffee and offers the flavors of salty and sweet with its combination of butterscotch and toasty pecans. After you have tasted these, you will want to make them often. 

Ingredients are following:

2 cups all purpose flour, 1 tablespoon baking powder, 1/4 cup sugar, 1/4 cup brown sugar, 3/4 teaspoon salt, 2 eggs, 1 cup milk (I substituted with almond milk), 1/2 cup melted butter, 1 1/2 teaspoons vanilla extract, 3/4 cups Tollhouse butterscotch chips, and 1/2 cup toasted pecans.  (You can omit the pecans if desired without comprising flavor)

*To toast pecans, spread on a baking sheet and place in a 300 degree oven for 5-10 minutes.  Check them every couple of minutes to make sure they don't burn.

Spray a 12 cup muffin pan with cooking spray and preheat the oven to 350.

In a large bowl, combine flour, baking powder, salt, sugar and brown sugar, eggs, milk, melted butter and vanilla until blended. Fold in the butterscotch chips and pecans.  

Using an ice cream scoop, scoop the batter into the muffin cups.  Bake for 15-20 minutes.  When you take out of the oven, run a knife lightly around the rims to release the muffins from the pan and transfer to aluminum foil to cool.  

Slight warning when baking these muffins... THEY SMELL AMAZING!

Let's get started by gathering all of your ingredients. 

Always serve on a special platter or plate.  Often I store my baked items on my favorite covered cake plate (pictured above).