Last night we had our annual Cinco de Mayo party. Yes, it was a couple days early. We had lots of good food and wonderful company.
3 cups rice krispies
1 1/2 cups brown sugar
1 1/2 cups chopped nuts
1 1/2 cubes of butter
1 1/2 cups coconut
2 quarts vanilla ice cream, softened
Melt butter and brown sugar together in saucepan. Add additional ingredients (except ice cream) and mix well. Layer 1/2 of mixture in bottom of greased 9 inch cake pan or 8x8 baking dish. Sprinkle the rest of cereal mixture over ice cream and press firmly. Freeze for several hours or until firm. Serve with chocolate and caramel.
3 cups shredded monterey jack cheese
1 1/2 cups shredded cheddar cheese
2 cans (40z each) chopped green chilies
4 tbsp milk
2 tbsp flour
Place half the cheese in a greased 8 inch baking dish. Sprinkle with chilies and then remaining cheese. In a bowl, beat the eggs. Add the milk and flour; pour over cheese. Bake at 375 degrees for 30 minutes or until set. Cut into small squares and serve warm.