Happy Cinco de Mayo!!! 3 recipes included=)

Thank y'all for all of your wonderful and insightful comments yesterday. I did want to clear up one thing in case there was any confusion, the Tacori ring was not LC's idea. It came up in conversation, and I mentioned that any girl would love a ring like that. That is actually how it came about. I don't want y'all to think that it was his idea. Actually last night, he told me that he was glad I didn't like the ring; because, he wanted to get me my own ring. Plus, he thought it wasn't BIG enough=) Now ladies, I love to hear the term NOT BIG ENOUGH when it is relating to diamonds and men. You can decipher the other half of what I should write with that statement. Tehe=) Okay, I'll get my mind out of the gutter now. I'm actually going to look at rings tomorrow night with one of my besties. I am super super excited. Although, I am trying to contain my excitement until the day it actually comes. Because as my Grandmum and my Mummy always say, don't put all your eggs in one basket. I just can't get my hopes up. I hate disappointments!!!!

I have to work tonight and am hoping to either not have to work or at least not late. I would like to participate in some Cinco de Mayo festivities!!!! In case you ladies need any ideas for your own party, I'll leave you with 2 recipes that Betty Crocker sent me for some Cinco de Mayo grub.

Seven Layer Bean Dip
1
can (16 oz) Old El Paso® refried beans
1
package (1 oz) Old El Paso® taco seasoning mix
1
package (8 oz) cream cheese, softened
1
can (4.5 oz) Old El Paso® chopped green chiles
1
cup Old El Paso® Thick 'n Chunky salsa (any variety)
2
cups shredded lettuce
2
cups shredded Cheddar or Mexican cheese blend (8 oz)
1
can (2.25 oz) sliced ripe olives, drained (1/2 cup)
1
medium tomato, diced (3/4 cup)
Tortilla chips, if desired
Directions:
1.
In medium bowl, mix refried beans and taco seasoning mix. Spread mixture on large platter.
2.
In another medium bowl, mix cream cheese and chiles. Carefully spread over bean mixture.
3.
Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips. [FYI:1 Serving: Calories 150 (Calories from Fat 90); Total Fat 10g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 30mg; Sodium 750mg; Total Carbohydrate 9g (Dietary Fiber 2g, Sugars 2g); Protein 6g Percent Daily Value*: Vitamin A 15%; Vitamin C 4%; Calcium 10%; Iron 8% Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 1/2 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.]

AND
Margarita Cake
1 1/2 cups coarsely crushed pretzels
1/2 cup sugar
1/2 cup butter or margarine, melted
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups bottled nonalcoholic margarita mix
1/3 cup vegetable oil
1 tablespoon grated lime peel
3 egg whites
1 container (8 oz) frozen whipped topping, thawed
Additional grated lime peel, if desired

DIRECTIONS:
1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening and lightly flour (or spray bottom with baking spray with flour). In medium bowl, mix pretzels, sugar and butter. Sprinkle evenly on bottom of pan; press gently.
2. In large bowl, beat cake mix, margarita mix, oil, 1 tablespoon lime peel and the egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pretzel mixture.
3. Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours. Frost with whipped topping; sprinkle with additional lime peel. Store covered in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 375°F. Decrease oil to 1/4 cup; use 4 egg whites. [FYI:Nutrition Information:
1 Serving: Calories 340 (Calories from Fat 150); Total Fat 16g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 15mg; Sodium 370mg; Total Carbohydrate 45g (Dietary Fiber 0g, Sugars 25g); Protein 3g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 3200% Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 3 Fat]

OR IF YOU LIKE STRAWBERRY RITAS, THIS IS FOR YOU! :
Strawberry Margarita Cake

3/4 cup bottled strawberry-flavored nonalcoholic margarita drink mix
1 box Betty Crocker® SuperMoist® white cake mix
Vegetable oil and egg whites called for on cake mix box
1 tablespoon grated lime peel
1 container (8 oz) frozen whipped topping, thawed
Strawberries, if desired

DIRECTIONS:
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease (or lightly spray with cooking spray) bottom only of 13x9-inch pan. Add enough water to drink mix to measure 1 1/4 cups.
2. In large bowl, beat cake mix, drink mix, oil and egg whites on low speed 2 minutes. Pour into pan. Bake and cool and directed on box.
3. Gently stir lime peel into whipped topping; spread over top of cake. Garnish with strawberries. Store covered in refrigerator.
High Altitude (3500-6500 ft): Add enough water to drink mix to measure 1 1/2 cups. Follow High Altitude cake mix directions for 13x9-inch pan. [FYI:Nutrition Information: 1 Serving: Calories 300 (Calories from Fat 120); Total Fat 14g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 0mg; Sodium 310mg; Total Carbohydrate 40g (Dietary Fiber 0g, Sugars 23g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 2 1/2]

I have not tried these recipes. If you do, please let me know the outcome. I don't know about using pretzels, but y'all can decide that one. You could probably adapt these cakes into cupcakes as well!!!
I put in the nutritional information for all of you WW gals that way you know how much and what you might need to adapt or modify to suit your lifestyle. Enjoy!!!

All pics were courtesy of Betty Crocker.