Celebrate Cinco de Mayo with these kid-friendly recipes

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Cinco de Mayo is always a fun holiday for my family as my husband’s family is Latin, and they love taking the opportunity to get together and cook. It’s been lots of fun learning their home recipes and favorite foods.

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• 2-3 ripe avocados

• 1-2 tablespoons of olive oil

• 1 teaspoon fresh lime juice

• Fresh cilantro, chopped

• 2-3 cherry tomatoes, chopped

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1. Mash the avocados in a bowl;
2. Dice the tomatoes, add to the bowl;
3. Add the cilantro;
4. Add the olive oil and lemon juice.

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And within about 10 minutes (or however fast you can chop everything up), you’ll be ready to taste the rainbow.

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• 3 roma tomatoes, cored and diced
• 1-2 jalapeno peppers, stems removed, seeded and diced (add more/less to taste)
• 1 large red bell pepper, cored and diced
• 1 large orange bell pepper, cored and diced
• 1 large yellow bell pepper, cored and diced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can whole kernel corn, drained
• 1 cup chopped fresh cilantro, loosely-packed
• 2/3 cup chopped red onion (about half of a small red onion)
• 2 tablespoons freshly-squeezed lime juice (about 1 large lime)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

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1. Finely chop all of the ingredients;
2. Combine the tomatoes, jalapeno, bell peppers, black beans, corn, cilantro and red onion in a large bowl;
3. In a separate bowl, whisk together the lime juice, garlic powder, cumin and salt until combined;
4. Add the juice to the bowl of salsa;
5. Toss everything until combined;
6. Serve immediately, or cover and refrigerate for up to 48 hours.

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Once you get your first cookie made and get a feel for it, these are SUPER easy to make assembly line style and the kiddos can even help by sticking on the gum drop!

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• 1 16.5-oz. tube sugar cookie dough

• 1 tube white decorating gel

• 1 package sugar-coated gum drops

• rainbow nonpareils

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1. Preheat oven to 350°
2. Line a large rimmed baking sheet with parchment paper
3. Bake 16 teaspoon-sized cookies until golden, 12 minutes
4. About a minute after you pull them out of the oven, gently flatten cookie middles with a shot glass to form a rim
5. Let cool completely
6. Add a dollop of decorating gel to the middle of the cookie and place a gumdrop on top
7. Let set, about 5 minutes
8. Frost the perimeter of the cookie
9. Sprinkle entire cookie with nonpareils to coat the gel and shake off excess.

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This traditional Mexican “street snack” is served in a cup with a sprinkle of chilli powder and lime juice. If that’s too daring for your children you can add sorbet or rainbow sherbet for a kid-friendly version.

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• 3 mango

• 1 cantaloupe

• 1 small seedless watermelon

• 1 pineapple

• 4 limes, divided

• Chili powder for sprinkling

• 8 cups

*Fruits can be substituted
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1. Cut mango, cantaloupe, watermelon and pineapple into thick strips;
2. Arrange an even mixture of various fruits strips into each cup;
3. Cut the limes into quarters and squeeze 1 lime wedge over each up of fruit;
4. Use the remaining 8 lime wedges for garnish and sprinkle chili powder over each cup to taste.

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From my family to yours, Happy Cinco de Mayo!

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• Chicken Cutlets

• 1 Packet of Hidden Valley ranch powder

• ½ – ¾ cup hot sauce

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1. Mix chicken, ranch packet, and hot sauce in the slow cooker;
2. Add 1 cup of water;
3. Set the cooker on low and cook for 3-4 hours;
4. Shred the chicken when finished.

*For delicious side dishes: heat up some black beans, sweet corn, fresh spinach and manchego cheese
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