Mexican Fiesta

Mexican Fiesta Menu

Lemon Lime Ice Water & Iced Tea

Mexican Layer Dip

Three Bean Tortilla Soup

Margarita Fruit Salad

Cheese Enchiladas

Sweet Churros

Assorted Muffins

Mexican Wedding Cookies

Every Tuesday evening in my home I host
a "cell group" with ladies from my church.
It is a time to fellowship together, dig deeper
into the word of God, discuss life-changing matters
and pray effectively!

We have already seen miracles happening:
family restoration, financial blessings,
physical healing and a greater capacity
to love God's people!

This week we celebrated with a Mexican Fiesta!
The food was fabulous and the company was divine!
We had the best time being together, eating a
sumptuous feast and discussing all the wonders
God is doing in our lives!!

The festivities will begin soon!

the beautiful ladies...

starting at the head and going around to the right:

Starla ~ Katie ~ Kristal ~ Jonna ~ Toni ~ Cindy

Mary Ann ~ Paula ~ Timmie

Food Fiesta!

Sweet Churros

Margarita Fruit Salad

Mexican Wedding Cookies

Lemon-Lime Ice Water

Three Bean Tortilla Soup

Assorted Toppings

Mexican Layer Dip

This delicious dip was lovingly made by

our darling Mary Ann.

***

Mexican Layer Dip

Layer the following in a glass dish:

Refried Beans (1 large can)

Guacamole

Sour Cream

Salsa

Mexican Cheese (shredded)

Homemade Guacamole

Ripe Avocados (3-4 peeled & mashed)

1 t fresh garlic, minced

1 T lime juice

1 diced tomato

salt & pepper or season salt to tast

Serve with tortilla chips.

Three Bean Tortilla Soup

2 cans diced tomatoes

(I use seasoned tomatoes - either with garlic and basil

or the one with green chilies)

1 onion, chopped fine

4 garlic cloves, minced

2 (15 oz.) cans black beans (rinse & drain)

2 (15 oz.) cans white navy beans (rinse & drain)

2 (15 oz.) cans chili beans, with sauce

1 qt. chicken broth

In a large saucepan, saute onion, garlic and tomato.

Add beans and broth.

Bring to a boil and then simmer 30-45 minutes.

Top with toasted tortilla strips.

Serve with sour cream, fresh cilantro and cheese.

This soup is also delicious with chicken added!

Thank you Kathy for bringing this

refreshing salad!

***

Margarita Fruit Salad

6 cups assorted fruit

(pineapple, melon, grapes, strawberries, kiwi, oranges)

Put fruit in a pretty glass bowl.

1/4 c Margarita Mix

1/2 c orange juice

1 T honey

1 T lime zest

I double the sauce ingredients.

Mix in a small bowl.

Pour on fruit and toss gently.

Mexican Wedding Cookies

3/4 cups toasted nuts (almonds, pecans, walnuts)

place in a food processor until finely ground

1 cup butter, softened
1/4 cup confectioners' sugar

1 t vanilla
2 cups flour
1/4 teaspoon salt

Topping:
1 cup confectioners' sugar

Line 2 baking sheets with parchment paper.

Set oven to 350 degrees.

***

Cream together sugar and butter until fluffy.

Mix in vanilla and salt.

On low speed, mix in flour until blended well.

Fold in toasted nuts.

Chill 1 hour.

Place 1" balls of cookie dough 2" apart on baking sheet.

Bake for 12-15 minutes.

Remove from oven and roll in powdered sugar.

Once cooled, shake on additional powdered sugar to cover.