Mexican:)

... mexican food is one of my favorite types of food right alongside italian. last tuesday night i made enchiladas with spanish rice. and mexican cupcakes! the enchiladas were very easy and a lot of fun to make. for the spanish rice recipe i used my grammy's recipe, which i have never tried making myself; but it was very delicious and i think i will most definitely be making it again soon! and the cupcakes were amazing, too.

Mexican Hot Chocolate Cupcakes
With: Cinnamon Butter Cream Frosting

Ingredients above, plus 1 c. of boiling water, hence the tea kettle.

1. Preheat the oven to 350 degrees. Line 24 standard cupcake pans with liners, or coat with non-stick cooking spray. 

In a large bowl, use an electric mixer to mix together the sugar, eggs, milk, oil, and vanilla, until blended.

2. Combine the flour, cocoa, baking powder, salt and cinnamon.

 Gradually add to the sugar mixture, until the mixture begins to come together.

Very slowly add the boiling water, and blend until the mixture is smooth.

Ladle or scoop the batter into the cupcake tins, filling 3/4 full.

Bake the cupcakes for 15-18 min. until a toothpick inserted into the center of each one comes out clean.

Cool the cupcakes in their pans on wire racks until cooled.
And for the frosting!

the ingredients: 

In a bowl with an electric mixer, stir the sugar, to aerate it.

Add the butter, vanilla, cinnamon, and 1 tablespoon milk, and beat on high speed until the frosting is spreading consistency. If the frosting is stiff, add a few more drops of milk, beating after each addition. Frost the cooled cupcakes.

and voila!

Now for the enchiladas

and the spanish rice!

the recipes:

Cheesy Chicken Enchiladas

Ingredients:

2 1/2 cups chopped cooked chicken breast  
2 cups (8 ounces) pre-shredded reduced-fat 4-cheese Mexican blend cheese  
1 2/3 cups plain low-fat yogurt  
1/3 cup butter, melted  
1/4 cup chopped onion  
1 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper  
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
1 (4.5-ounce) can chopped green chiles, drained
8 (8-inch) flour tortillas  
1 tablespoon canola oil  
Cooking spray  
1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese  
1/4 cup chopped green onions 
Directions:
1. Preheat oven to 350°.
2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
3. Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts. 
 Spanish Rice
Ingredients: 
1-1/2c. raw long grain rice
1/2c. olive oil
1-1/2c. tomato juice
1-1/2c. water
1 onion, chopped
1 green pepper, chopped
1-1/2tsp/ salt
Directions: 
Saute raw rice in oil until golden brown. place in crock pot with all remaining ingredients. Stir well. Cover and cook on low for 4 to 6 hours. (High 2-3 hours)