Thursday, May 24, 2012

Brazilian Limeade

Found this winner on pinterest and have made it twice within the past few weeks.  It is so refreshing and the perfect companion to the warm weather we've been having here in Utah.  It is super easy but fancy enough that we have served it at bridal showers and it is a major crowd pleaser.

{What you need}
8 juicy limes
2 cups sugar
12 cups cold water
12 T sweetened condensed milk

**I do this in two-three  installments...
Combine the water and sugar the night before (not the end of the world if you don't do this...).  Cut the limes in quarters.  In a large blender, blend the sugar water with the limes (rind and all) and sc milk.  Pour the liquid into a large pitcher through a fine-mesh strainer, pushing the liquid through with a spoon to make sure you get it all through.  If it is a little bitter go ahead and add a little more sugar until it suites your tastes.  Serve immediately over lots of ice as it doesn't keep that well.

Navajo Tacos/Mexican Haystacks

These have long been favorites of mine and I think I've finally perfected the recipe.  These are great for a fun family dinner or even for entertaining a larger party.  

{What you need}
scones/fry bread 
{this recipe is great, or I just buy the frozen roll/scone 
dough for convenience and it's awesome)
oil for deep frying 
1 pound ground beef
8 oz cream cheese
1 packet taco seasoning
1 can refried beans

{topping ideas}
shredded lettuce
grated cheddar cheese
sliced avocado
diced tomatoes
diced onion
diced olives
sour cream

In a large skillet cook meat with the taco seasoning and the amount of water according to the taco seasoning packet.  Drain juices and add beans and cream cheese.  Heat through and stir until evening incorporated. 

In a medium sauce pan heat oil to 375 degrees.  Deep fry scones according to package directions and drain on a paper-towel lined plate.  Top with meat mixture and toppings of choice.  Serves great with this spanish rice!

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