Where did the weekend go?

This weekend went by way too fast for me!! On Saturday night we had a few of our friends over for a Cinco De Mayo Party. This was our second year having one so I would like to keep it a ‘Martin Family Tradition’.

We have been so lucky to meet such wonderful people since we moved to Maryland, I couldn’t think of a better group of people to spend my Saturday night with. We laughed the entire time, I’m pretty sure everyone’s cheeks had to hurt, I know mine did!!

I knew the guys would be drinking beer, so Jeremy went out and bought some Negra Modelo and Corona. It wouldn’t be a Cinco De Mayo party without some Mexican beer, right?! I had to come up with something the girls would drink and happened to find a Corona Berry Beer Punch… it was absolutely delicious and even the guys had some!

Corona Berry Beer Punch

12 oz frozen limeade concentrate

30-35 oz Corona beer

2 cup berry flavored soda (I used Mountain Dew Code Red)

1 cup tequila

Juice of 2 fresh limes

-I doubled this recipe because it serves 7-8 and figured whoever drank it would have at least 2 glasses. I also used about 1/2 cup of lime juice because I didn’t have time to squeeze the limes before our guests arrived.

**Next time I make this I definitely have to remember to pick up some blueberries and raspberries because they would have been a perfect garnish in everyone’s glass!

I put the punch in this awesome beverage dispenser my mom gave me for my birthday this year.

I also made 2 appetizers,

Skinny Taco Dip

This recipe is so easy to make, the last time I made it was for our Super Bowl party. It’s fantastic!!

8 oz 1/3 less fat Philadelphia cream cheese

8 oz reduced fat sour cream

16 oz jar mild salsa

2 cups iceberg lettuce, shredded

I used this:

It’s so much easier to use the pre-shredded stuff when you have other things to make and not a lot of time. One 8 oz bag was enough for mine so instead of the 2 cups it called for, I only used 1.

2 large tomatoes, diced

1 cup reduced fat shredded cheddar cheese

2.25 oz chopped black olives

To mix it up a little bit I also made a fruit salad and topped each cup with star fruit I found at Wegmans. They had an interesting taste to them and looked cute on top of each fruit cup.

 

My next appetizer were these little mini taco scoops

Ingredients:

1 can refried beans

1/2 lb cooked taco-seasoned meat

1 cup shredded cheddar cheese

1 cup salsa

1/2 cup sour cream

1.2 cup chopped black olives

1 bag of Tostitos “Scoops”

Directions:

Cook the ground beef and season with the taco seasoning ( I doubled the amount of ground beef and still only used one package of taco seasoning, it was perfect!) Set chips on a large platter and layer with beans, meat, cheddar cheese, salsa sour creams and black olives.

The only thing I had to come to terms with is that they weren’t going to look like the picture on top of the recipe I had. It’s very hard to fit all of the ingredients onto 1 scoop so we ended up skipping the olives. They were delicious and were gone in no time!

For dessert I made Sugar Cookie Sombrero Hats & Vanilla Cupcakes

All you need is:

Any sugar cookie recipe

Vanilla icing

Gum drops

Nonpareil sprinkles

Once the cookies are baked using the allotted time on the directions let them cool completely. Then take your knife and rim the outside of the cookie with vanilla icing and coat it in nonpareil sprinkles. For the final touch, take a gum drop and put a dot of icing on the bottom and press it into the middle of the cookie, leave the excess icing and add sprinkles around that as well.

Vanilla Cupcakes

2 1/4 cups sifted cake flour

1/4 tsp. salt

3 teaspoons baking powder

1 cup sugar

1/2 cup melted butter (no substitutes)

3/4 cup milk

2 eggs, beaten

1 1/2 teaspoons vanilla

Preheat oven to 375°F. Grease muffin cups well or line with buttered paper cups (use any size muffin tins for this recipe).

Sift flour and other dry ingredients together.

In a separate bowl, combine butter, milk, eggs and vanilla. Stir into the flour mixture.

Fill prepared muffin tin with batter, filling 2/3 full.

Bake in a preheated oven until a toothpick inserted in center comes out clean or for 10-20 minutes (depends upon size of muffins).

Frost tops with any icing you desire!!

You can never go wrong with a cupcake recipe!!

Today we went to the Towsontown Spring Festival. The weather was overcast which was perfect because it wasn’t too hot out. They had so many street vendors and tons of different food. We spent about 2 hours there and it was just the right amount of time to see everything.

I loved these Hebrew alphabet blocks, they are awesome!!

The great thing about festivals is you get to see all kind of interesting and crazy things.

Before we left I made sure to take a picture with Matthew in front of the school I go to, perfect picture for his baby book. 4 months & 20 days away from becoming a Certified Dental Assistant!!

Exhausted after a great weekend!!

Back to the grind tomorrow =)

-Doree

Moving up one notch at a time.

 

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