Margarita Punch (non-alcoholic OR alcoholic)

Ingredients:
1 large can (12 oz) of frozen lemonade concentrate, thawed
2 cans (6 oz) of frozen limemade concentrate, thawed
1 cup powdered sugar
6 cups of ice (preferably crushed)
2 liters of carbonated lemon-lime beverage
3 thinly sliced limes
Bottle of Gold Tequila with shot glass

Directions:
*Combine the concentrates, powdered sugar, and crushed ice in a large freezer proof container.
*Cover tightly and freeze for at least one hour (or for many days depending on how early you're planning ahead).
*Approximately 15 minutes prior to serving, place the frozen mixture into a large punch bowl.
*Slowly pour in the soda and add the lime and/or lemon slices.
*Put the bottle of Gold Tequila and shot glass to the side of the punch bowl so guests can add tequila if they wish to do so.

Submitted by: Kelli McCrea

Mexican Bean and Corn Salad

Ingredients:
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder

Directions:
*In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
*In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
*Pour olive oil dressing over vegetables; mix well.
*Chill thoroughly
*Serve cold

Submitted by: Kelli McCrea

Apple Dessert Enchiladas

Ingredients:
1 can (21 oz) apple pie filling
8 medium size flour tortillas
2-3 tsp ground cinnamon
¾ cup butter
¼ cup powdered sugar
Optional: Vanilla ice cream or whipped cream

Directions:
*Empty pie filling into bowl.
*Add cinnamon and mix.
*Spoon small amount of mixture into center of tortilla.
*Roll up and place seam side down in greased 9x13 dish.
*Melt butter and brush over top of enchiladas.
*Bake at 300 degrees for 25 minutes.
*Sprinkle with powdered sugar.
*Serve warm.
*Optional: Serve with vanilla ice cream or whipped cream.

Note: You can make the enchiladas one or two days in advance, cover with foil and put in refrigerator. It is best to bring enchiladas to room temperature before cooking.

Submitted by: Kelli McCrea

Kelli's Chicken Enchiladas

Ingredients:
3 cups boneless chicken thighs (or breasts)
1 yellow onion
4 tablespoons butter
2 small cans (4 oz) diced green chilis
1 package cream cheese
Garlic salt and pepper to taste
1 lb. package shredded Mexican cheese
1 pint heavy whipping cream
8-10 med size flour tortillas
1 -2 cans red and green enchilada sauce
Optional: 1 small can black olives

Directions:
*Parboil chicken in a large pot of water.
*Drain, cool slightly, and cut into small cubes.
*Chop the onion.
*Melt butter in large non-stick pan and sauté diced onion until clear.
*Cut cream cheese into cubes.
*On low heat add cream cheese and green chilis.
*Stir until melted and turn off burner.
*Add chicken, 1 cup shredded cheese, garlic salt, and pepper. Stir.
*Spoon small amount of chicken mixture in flour tortillas and roll.
*Place seam-side down in a greased 9x13 baking dish (approx. 10 rolled enchiladas will fit in one dish). *Sprinkle remaining cheese on top.
*Optional: Top with black olives.
*Immediately before baking, pour whipping cream over enchiladas.
*Cook uncovered at 350 degrees for 30 minutes.
*Allow to cool for 5 or so minutes before serving (for easier serving, cut them in half before taking them out of the pan with a spatula).
*Warm enchilada sauce - serve on the side (guests can choose to eat “white” enchiladas or top with red or green sauce).

Note: You can make the enchiladas one or two days in advance, cover with foil and put in refrigerator. It is best to bring enchiladas to room temperature before cooking.

Submitted by: Kelli McCrea