Brown rice and beans provide the base of this tostado. A Tex-Mex salad makes the topper. Serve as an appetizer, side dish or light meal. I make this using leftovers. Next time your cooking brown rice (or any rice) cook a little extra and heat some leftover beans in the micro to top the rice. Add some grated cheese if you like.
This drink has been handed down through generations of families in the region of northern Mexico, just south of the Texan border. It has been said that an elderly patriarch by the name of Don Trevino first came up with this drink.
This is an updated version of the Pan de Cafe Infectado usually drank in the border of the small barrios surrounding the city of Matamorros in Mexico during their Independence Day celebration.
From Diabetic Living, this is great. They say: "Instead of using loads of calorie-laden regular sour cream, we lightened these enchiladas with a creamy filling that includes only a wisp of light sour cream." Works for me.
Starch (d.e.) 1,
Vegetables (d.e.) .5,
Very Lean Meat (d.e.) 2,
Fat (d.e.) 1
It doesn’t get much better’n this. Besides being remarkably easy to make (thanks to the crockpot), once chilled, this food from the Gods becomes super dense, like the center of an incredible chocolate bon bon. Take a bite and you will go, “mmmmmmmmmmmmmmm.” Make small servings as this is *rich*. Found at worththewisk.com
A very simple dessert, made with chocolate cake, your favorite liqueur, candy. Make the cake well ahead and the assembly will be a breeze when you want to serve it. Time does not include baking the cake
This dessert doesn't float, but the one eating it surely will! It is delicious and creamy. You have to use sweet ripe mangoes or you can substitute canned peaches. Very easy to make! Originally from Marriz Torres
Hot coffee with chocolate and brown sugar and other spices.
Mixing your spices before you brew can add flavor so easily. This is a particularly sweet way to serve up a cup of coffee, with generous amounts of chocolate and brown