MEXICAN CHURRO RECIPE RECIPES

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MEXICAN WEDDING CAKES RECIPE - PILLSBURY.COM



Mexican Wedding Cakes Recipe - Pillsbury.com image

Make this recipe a staple in your holiday cookie collection! Soft, buttery and perfectly nutty, you’ll have a hard time finding somebody who doesn’t like these delicious Mexican wedding cakes. Bonus: You only need seven ingredients to make these cookies, and they’re probably already in your pantry.

Provided by Pillsbury Kitchens

Total Time 1 hours 30 minutes

Prep Time 1 hours 30 minutes

Yield 54

Number Of Ingredients 7

1/2 cup powdered sugar
1 cup butter or margarine, softened
2 teaspoons vanilla
2 cups all-purpose flour
1 cup finely chopped or ground almonds or pecans
1/4 teaspoon salt
3/4 cup powdered sugar

Steps:

  • Heat oven to 325°F. In large bowl, beat 1/2 cup powdered sugar, the butter and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, almonds and salt until dough forms.
  • Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.
  • Bake 13 to 17 minutes or until set but not brown. Immediately remove from cookie sheets to cooling racks. Cool slightly, about 10 minutes.
  • Place 3/4 cup powdered sugar in small bowl. Roll cookies in powdered sugar. Cool completely, about 15 minutes. Roll in powdered sugar again. Cookies can be placed in an airtight container and freeze up to 3 weeks. Before serving, thaw the cookies and reroll them in powdered sugar.

Nutrition Facts : Calories 70 , CarbohydrateContent 7 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Cookie, SodiumContent 35 mg, SugarContent 3 g, TransFatContent 0 g

SLOW-COOKER SHREDDED MEXICAN CHICKEN RECIPE - PILLSBURY.COM



Slow-Cooker Shredded Mexican Chicken Recipe - Pillsbury.com image

Make tonight taco night with only three ingredients! This big batch of easy Mexican shredded chicken is just what you need to share big flavor with minimal effort. Load up your slow-cooker with a handful of simple ingredients, and you'll be greeted with flavorful slow-cooker taco shredded chicken before you know it. Serve this shredded Mexican chicken recipe with rice or inside taco shells with lettuce, tomatoes and cheese.

Provided by Pillsbury Kitchens

Total Time 4 hours 40 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 3

1 package (28 oz) boneless skinless chicken thighs
1 package (1 oz) Old El Paso™ taco seasoning mix
24 oz (or 3 cups) salsa

Steps:

  • In 4- to 5-quart slow cooker, toss chicken with half of the taco seasoning mix to coat evenly.
  • Top chicken with salsa. Stir until well combined. Cover; cook on Low heat setting 4 to 4 1/2 hours or until chicken is very tender (at least 165°F).
  • Remove chicken from slow cooker to bowl. Shred chicken with 2 forks. Return shredded chicken to slow cooker along with remaining taco seasoning mix. Cover; cook on Low heat setting 30 minutes longer. Serve warm.

Nutrition Facts : Calories 230 , CarbohydrateContent 10 g, CholesterolContent 85 mg, FatContent 1 , FiberContent 2 g, ProteinContent 30 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 1130 mg, SugarContent 3 g, TransFatContent 0 g

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