D’Marie Frappe Vino – Frozen Cocktail Fusion

I have never made a purchase at the State Fair. I purposely avoid those buildings because I don’t want to be roped in. But this year, Taylor asked if we could please, please, please walk through one of the buildings. So we had almost made it all the way through….past the mattresses, the air conditioning units, the wooden swinging chairs, the 1056 different scents of perfume, the carved statues of frogs…. I could see the light at the end of the building!!!! Then this man shoves a slushie in our hands and we kept walking. Then I did a quick u-turn and bought 3 boxes! :/ I couldn’t help myself. It was delicious. D’Marie Frappe  Vino….$30 for 3 boxes of “frozen cocktail fusion”.

It was so easy to make. Pour one bottle of wine (they used Barefoot Sweet Red Wine – so, so did I!) into a gallon sized Ziploc bag, fill the wine bottle with water and pour into the bag, add 1 box of the Frappe Vino, shake well and freeze for 3-5 hours.

Servings: 24 – 4oz glasses

Today’s Leopard Print Find: Bottoms Up Hand Painted Wine Glass

Strawberry Italian Ice

We finally made it to the State Fair of Texas this year before it closed. Apparently so did everyone else! This is what it looked like while strolling (very slowly) through the fair.

Taylor got her favorite…Fried Frito Pie

Johnny got his favorite…Fletcher’s Corny Dog

And he decided to try Fried Mac & Cheese

This is where Big Tex would have been….

We went to the petting zoo….

The zebras were the girls favorite….

We went to the car show…

Megan got to do one of her favorites…

Taylor who is always full of good information, informed me that this is where they keep the dead people at the fair. Who knew??

Hanging out with Emmitt…

Megan rode the swings…

We ended the day with the pig races…

I don’t want to see anything else fried for at least a month. I’m going to have to stick to stuff  like this for awhile.

3 cups Strawberries
2 Tbs Sugar
2 Tbs Honey
1 Tbs Lemon Juice
3 cups crushed ice

Blend the strawberries, sugar, honey and lemon juice with 2 cups ice. Add the remaining ice and blend until completely smooth.

Pour the mixture into a 9″x13″ baking dish and freeze for 30 minutes. Scrape with a fork until slushy. Freeze for 2 more hours. Scoop into cups.

Servings: 4
Calories 92
Fat 0.3g
Carbohydrates 23.6g
Dietary Fiber 2.2g
Nutrition Grade A

Today’s Leopard Print Find: Wild Eye High Heel Bottle Holder

Cheese Enchiladas

Yesterday was a sad, sad day in Texas. Big Tex, our beloved State Fair mascot for the last 60 years went up in flames. You didn’t go to the fair without seeing home and getting your picture in front of him. He wore size 70 boots and a 75-gallon hat, Tex towered 52′ above the fair, so you couldn’t miss him. It won’t be the same without him.

 

 

 

 

 

 

 

 

 

 

 

 

R.I.P. Big Tex

I finally made my favorite Mexican food. Cheese enchiladas with chili con carne. I could eat Mexican food for every meal and be happy. Unfortunately the girls haven’t realized that it’s a requirement to love Mexican food when you live in Texas.

 

 

 

8 Corn Tortillas
2 cups American cheese, grated

Enchilada Sauce
1/2 cup Vegetable Oil
1 cup Flour
1/8 cup Chili Powder
1/2 Tbs Ground Cumin
1/2 Tbs Garlic Powder
3/4 Tbs Salt
1/8 Tbs Pepper
1 quart Water

Chili Con Carne
1/2 lb Ground Beef
1/2 tsp Garlic Powder
1/2 tsp Ground Cumin
1 Bay Leaf
1/8 tsp Salt
1/8 tsp Pepper
1 Tbs Chili Powder
1/2 cup Water

Heat oil in deep pot over medium high heat. Add flour and cook until browned, stirring constantly. Don’t let it burn! Stir in chili powder, cumin, garlic, salt and pepper. Cook, stirring constantly, for 3 minutes. Gradually add the water, stirring until smooth. Boil gently for 15 minutes.

Brown the ground beef. Add garlic, cumin, bay leaf, salt and pepper. Cook for 15 minutes, stirring occasionally. Add the chili powder and water and bring to a simmer. Simmer for 10 minutes, then remove the bay leaf. Add to the sauce.

Preheat oven to 350°F.

Soften tortillas in microwave or dip in boiling water and pat dry. Fill each with a little less than 1/4 cup of cheese and roll up. Place seam side down in a baking dish and cover with sauce and extra cheese.

Heat in oven for 10 minutes or until cheese is melted and enchiladas are heated through.

Adapted from Razzle Dazzle Recipes

Servings: 8 enchiladas
Calories 389
Fat 23.9g
Dietary Fiber 3.1g
Nutrition Grade B

Today’s Leopard Print Find: Elegant Scarf with Fringe (available in 7 different Leopard colors!)

Kraft Fresh Take Savory Four Cheese Recipe Burgers

They announced the results for the food winners of the State Fair of Texas. I wasn’t excited about any of them this year. Usually there are at least a few that I want to try, like Fried Frito Pie, Fried Peaches and Cream, Fried Banana Split…The Best Taste winner this year was Deep Fried Jambalaya (I don’t do fish) and the Most Creative was Fried Bacon Cinnamon Roll (I haven’t jumped on this whole bacon-dessert thing). The only one I might want to try is the Deep-Fried Divine Chocolate Tres Leches Cake because anything with chocolate AND Tres Leches together has to be good. The Deep Fried Mac-N-Cheese Slider sounded interesting until I saw it. So it looks like it’s just a corn dog for me this year. I wondered if they had ever deep fried a cheeseburger. I googled it and I couldn’t find one for Texas but California had one! I had to fry these too because after trying to light the grill for 5 minutes, I finally realized it was out of propane…..

I made another Kraft Fresh Take (Cheddar Jack & Bacon) when they first came out and thought I would try this one for a different burger variety. They are so easy to use when I don’t feel like trying to be creative. This one has breadcrumbs, feta, mozzarella, provolone and parmesan. I had a little seasoning to mine. This was pretty good, but I’m sure it would have been a lot better with propane and a grill.

1 (6 oz pkg) Kraft Fresh Take Cheese & Breadcrumb Mix Savory Four Cheese Recipe
1 lb Ground Beef
1 Tbs Weber Grill Creations Chicago Steak Seasoning
4 Hamburger Buns

Preheat grill.

Put beef in a bowl and had breadcrumbs, cheese and seasoning. Mix together and form into patties. Grill on each side for 6 minutes.

Servings: 4
Calories 471
Fat 15.9g
Carbs 32.3g
Fiber 0.9g

Today’s Leopard Print Find: Sheer Window Curtains