Bunco Party Recipes

Well, I started to say my pictures didn't turn out, but have to go ahead an admit, I forgot to make any! Anyway my Bunco Party this week was fun and several asked for the recipes, so here they are: (We all 12 had a good time, and you can add your own drink recipes--mine went well with the fruit salad!)

Terrific Turkey Enchiladas
Sauce:
1 ¼ cups frozen corn, thawed
1 can (6 oz) chopped green chilies
1 cup fresh cilantro leaves
½ cup heavy whipping cream
1/8 tsp salt
1/8 tsp pepper
Enchiladas:
¾ lb. ground turkey
1/3 cup chopped onion
1 garlic clove, minced
1 Tb. Olive oil
¾ cup salsa
1 Tb. Cornmeal
2 tsp. chili powder
1 ½ tsp. ground cumin
1 tsp. dried oregano
1/8 tsp. salt
1/8 tsp pepper
6 large flour tortillas warmed ( I did 30 seconds in microwave)
1 ¼ c shredded Mexican cheese blend, divided
¼ c sliced ripe olives
For sauce, Place first 6 ingredients in a food processor; cover and pulse until blended. Set aside.
2 In large skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink. Remove from heat and stir in salsa, cornmeal and seasonings.
Spoon 1/3 cup turkey mixture down the center of each tortilla; top with 2 T cheese.( I used more) Roll up and place seam side down in a greased baking dish. (I used 9 x 13”) Spoon corn sauce mixture over the top; sprinkle with olives and remaining cheese.
Cover and bake at 350 degrees for 30 minutes. Uncover and bake 5-10 minutes longer or until heated through.
Source; Taste of Home april/may 2011





Margarita Fruit Salad
Dressing:
½ cup Jose’Cuervo Authentic Margarita
3 Tbs. orange marmalade
2 tsp. lime juice
Salad: 4 cups fresh strawberries
4 oranges, peeled and sectioned
1 honeydew melon, cut in small chunks
1 small cantaloupe, cut in small chunks
1 c chunks fresh pineapple
Source; Allrecipes.com





Italian Rice Salad
1 Recipe Garlic Vinaigrette
3 cups cooked, slightly warm basmati rice
1 c. chopped red, green and/or orange sweet peppers
1 6-ounce jar quartered, marinated artichoke hearts, drained
1/3 cup chopped red onion
¼ cup raisins
2 T drained capers
Mixed salad greens and (optional: fresh basil leaves)
Prepare Garlic Vinaigrette; set side
In a large bowl combine rice, sweet pepper, artichokes, onion, raisins and capers. Stir vinaigrette and drizzle over rice mixture; toss gently to coat. Cover and chill for at least 1 hour or up to 24 hours. Serve over a bed of salad greens
Garlic Vinaigrette: In a small bowl whisk together
½ c canola or safflower oil
1/3 c snipped fresh parsley
¼ c white wine vinegar
3 T snipped fresh dill (or 2 tsp dried dillweed)
1 tsp sea salt
1 tsp freshly ground black pepper
1 tsp snipped fresh basil (or ¼ tsp dried basil, crushed)
1 tsjp. Snipped fresh oregano (or ¼ tsp dried oregano,crushed)
2 cloves garlic, minced
Use immediately or store in refrigerator up to 3 days. Makes about ¾ cup
Source;Better Homes and Gardens Prizewinning Recipes


Chocolate Mocha Gooey Butter Cake
1 egg, lightly beaten
¼ c butter, melted and cooled
1 2-layer-size package chocolate cake mix
1 8-ounce package cream cheese, softened
2 eggs
1 16-ounce package powdered sugar
½ c butter, melted and cooled
¼ c chocolate fudge topping
2 Tbs. very strong brewed coffee
1 tsp. vanilla
1. Preheat oven to 350 degrees F. Grease a 9x13” baking pan, set aside
2. For crust: In a bowl stir together 1 egg and ½ c melted butter, stir in cake mix until completely combined. Press evenly into bottom of prepared pan. Bake 15 minutes.
3. For topping: In a mixing bowl beat cream cheese with electric mixer until fluffy, add 2 eggs, 1 at a time, beating on low after each addition until combined. Gradually add 16 ounces powdered sugar until smooth. Slowly add ½ cup melted butter, chocolate topping, coffee and vanilla, continuing to beat on low until combined. Pour onto baked crust.
4. Bake for 35 minutes (center will not appear to be set). Cool completely in pan on wire rack.
Can serve with vanilla ice cream
Source: Better Homes and Gardens Prizewinning Recipes

Lemonade Cupcakes
See http://susanbjones.willowhouse.com for recipe!