RECIPES: 03 12 19

Spicy Corned Beef Tacos 

2 c. coleslaw mix

4 green onions; thinly sliced

2 jalapeno peppers; seeded and thinly sliced

1 c. Thousand Island salad dressing

1-2 Tbsp. Sriracha chili sauce

2 Tbsp. canola oil

3 c. chopped cooked corned beef

2 c. refrigerated diced potatoes with onion

12 flour tortillas (6”), warmed

Combine coleslaw mix, green onions and jalapenos. In small bowl, whisk salad dressing and chili sauce until combined. In skillet, heat oil over medium heat. Add the corned beef and potatoes; cook and stir until heated through; 8-10 minutes. Serve in tortillas with coleslaw mixture and dressing mixture. 2 tacos-621 calories.

 

Dulce deLites 

½ c. butter, softened

¼ c. sugar

1 c. all-purpose flour

¼ tsp. salt

10 Girl Scout Caramel DeLites/Samoas® cookies

½ c. coarsely chopped pecans

½ c. dulce de leche

Preheat oven to 350°. Cream butter and sugar; beat in flour and salt until well mixed (dough will be crumbly). Press evenly onto bottom of an ungreased 8×8” pan. Bake until edges are golden brown top is lightly browned, 12-15 minutes. Cool 15 minutes. Chop Caramal deLites/Samoas into ¼” pieces; combine with pecans. Microwave dulce de leche on HIGH until spreadable, 15-20 seconds. Spread dulce de leche over cooled crust. Sprinkle chopped Caramel DeLites/Samoas and pecans evenly over dulce de leche, pressing down firmly. Cool completely, about one hour, before cutting into squares. NOTE: this recipe was tested with Nestle® La Lechera dule de leche (caramel flavored sauce); look for it in the international foods section of your grocery store. If using Eagle Brand® dulce de leche, thicken according to package directions before using. Makes 16 servings.