In Honor of Cinco de Mayo..

Feliz Cinco de Mayo, foodies (yeah, my two years of high school Spanish didn't teach me foodies in Spanish.. Lo siento.)!

Earlier today, I got my tax return check which inspired me to go grocery shopping and make something delicious for dinner.

Now, if you know me, you know I LOVE spicy food. You can never go wrong with jalapenos or Hot Rotel (very authentic, I know). So, I decided to combine the two and make a jalapeno chicken casserole--just in time for Cinco de Mayo!

Warning: This recipe is not for the faint of heart. You must love jalapenos. And spice. And everything nice.

Pair with a Corona or margarita and you are good to go. Ole!

Anngredients:

• 1 pound cut up boneless, skinless chicken breast
• 2 cups shredded Habanero cheese
• 1 can condensed cream of mushroom soup
• 1 can Hot Rotel
• 1 8 oz. package wild rice
• 1/2 cup jalapenos

1.  Pour out juices from Rotel can into skillet and cook chicken.
2. Cook rice according to package, minus 1/4 cup water. Drain and cool.
3.  Mix cut up chicken breast, 1 cup cheese, soup, Rotel and rice in bowl.
4.  Place mixture into a 9-inch pan. Add remaining cheese over the top.
5. Garnish with more jalapenos (this is optional--I add 12 or so to the top of the cheese).
6. Bake at 325 degrees F for half hour. 

Chocolate Peanut Butter Ice Cream Cake

I wish I could take credit for the creation or discovery of this amazing dessert but, unfortunately, I cannot. All credit goes to my fiance, Brandon, who made this heavenly treat while I was slaving away on final projects..

Since the weather is getting hot (it was 90 degrees here in good old Kansas--plus humidity, of course), this is a perfect cold treat to make your friends. Trust me, they'll love it. And you. You're welcome.

Well, back to homework for me.. Enjoy!

Anngredients:

• 8 ounces chocolate syrup
• 1/2 cup peanut butter
• 9 ice cream sandwiches
• 6 ounces whipped cream
• 1 cup salted peanuts

1. Microwave chocolate for 1 1/2 minutes (do not boil). Stir in peanut butter and cool to room temperature. 
2. Line 13x9 pan with ice cream sandwiches.
3. Add whipped topping and chocolate. Top with peanuts.
4. Freeze one hour before serving.