It's a Tasty Tuesday Tropical Heat Wave!

Thirsty yet?


I thought so. Here's a little something to wet your whistle!

Tropical Heat

Ingredients:

• 2 oz Gin
• 2 oz Cinzano Orancio
• 1 dash Malibu rum

Mixing instructions:

Mix with ice and strain into a chilled cocktail glass. Garnish with a orange spiral.

Donna sent me another recipe. Haven't tried it yet, but it looks pretty good! I mean, I can't think of anything made with cream cheese and taco sauce that wouldn't be tasty!

Rated: Submitted By: donna can cook Photo By: CookinBug aka JL86 Prep Time: 30 Minutes Cook Time: 30 Minutes Ready In: 1 Hour Servings: 6

"Toss jumbo shells with melted butter, stuff them with a rich, spicy blend of cooked ground beef, cream cheese and chili powder, and bake with taco sauce. Bake again with Cheddar, Monterey Jack and tortilla chips, and serve with sour cream and onions."

Ingredients:

1 1/4 pounds lean ground beef 1 (8 ounce) package cream cheese 1 teaspoon salt 1 teaspoon chili powder 18 jumbo pasta shells 2 tablespoons butter, melted

1 cup taco sauce 1 cup shredded Cheddar cheese 1 cup shredded Monterey Jack cheese 1 1/2 cups crushed tortilla chips 1 cup sour cream

Directions:

1.	In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
2.	Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
3.	Preheat oven to 350 degrees F (175 degrees C).
4.	Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
5.	Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
6.	Top with sour cream and onions; serve.