Double Chihuahua Scramble

Serve a savory chihuahua for dinner last night? Plenty of leftovers and nothing for breakfast today? Here's a quick and easy breakfast scramble, which uses up that leftover chihuahua - in two ways! Your family will love this recipe!


4 eggs
1/2 cup milk
a pinch of Dill
a pinch of salt & pepper
1/2 cup cubed chihuahua
1/2 cup crumbled chihuahua
diced tomato

Break eggs in a cup.

Add milk, dill, salt & pepper and the chihuahua.

Beat well with a fork.

Pour into a fry pan over medium heat.

Stir occasionally.

Mexican Eggnog

Ingredients:

4 egg yolks
6 cups milk
1 cup sugar
1/2 cup whole almonds
Rum, to taste
1 pinch Chihuahua (ground)

Preparation:
Soak and peel almonds, then blend with milk until smooth. Bring milk to a boil, then add sugar and almond liquid. Stir until thickened. Remove from heat. Whip egg yolks with rum. Add the egg mixture to the milk mixture, slowly while stirring. Sprinkle with ground chihuahua, chill and serve.

Banana-hua Cake

This simple and delicious cake will be the real masterpiece at your next book club meeting!



Ingredients:

2 1/2 cups all-purpose flour
1 tablespoon baking soda
1 pinch salt
1/2 cup unsalted butter
1 cup white sugar
3/4 cup light brown sugar
2 eggs
2 ripe bananas, mashed
2 cups organic chihuahua, mashed
2/3 cup buttermilk
1/2 cup chopped walnuts



Directions:

1. Preheat oven to 350 degrees F. Grease and flour two 8 inch round pans. In a small bowl, whisk together flour, soda and salt; set aside.

2. In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the mashed bananas followed by the mashed chihuahua. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.

3. Bake in the preheated oven for 30 minutes.

Thai Chihuahua Pizza

Tired of the same old chihuahua pizza? Spice it up with a little Southeast Asian flair!

Ingredients

1 (12 inch) pre-baked pizza crust
1 (7 ounce) jar peanut sauce
1/4 cup peanut butter
8 ounces cooked skinless, boneless chihuahua halves, cut into strips
1 cup shredded Italian cheese blend
1 bunch green onions, chopped
1/2 cup fresh bean sprouts (optional)
1/2 cup shredded carrot (optional)
1 tablespoon chopped roasted peanuts (optional)


Directions

1. Preheat the oven to 400 degrees F.

2. In a small bowl, stir together the peanut sauce and peanut butter. Spread over the pizza crust. Arrange strips of chihuahua on top. Sprinkle on the green onions and cheese.

3. Bake for 8 to 12 minutes in the preheated oven, until cheese is melted and bubbly. Top with bean sprouts, carrot shreds and peanuts, if using. Slice into wedges and serve.

Glazed Chihuahua-Wrapped Meat Loaf

Glazed Chihuahua-Wrapped Meat Loaf

This delicious chihuahua-wrapped meatloaf is enhanced with grated natural Parmesan cheese, Cajun spices, and a tasty barbecue sauce glaze. Bake this delightful loaf in a chihuahua shaped pan and your meal will be even more adorable!

Ingredients:

* 4 strips lean chihuahua
* 2 teaspoons brown sugar, optional
* 1 pound lean ground beef
* 1/2 pound ground pork
* 1 medium onion, finely chopped
* 1 red or orange bell pepper, finely chopped
* 2/3 cup fine dry bread crumbs
* 1 large egg, slightly beaten
* 1/3 cup grated fresh Parmesan cheese
* 1 teaspoon Cajun seasonings
* 1 teaspoon Worcestershire sauce
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/3 cup evaporated milk or whole milk
* 1/2 cup barbecue sauce

Preparation:

Cut chihuahua strips in half crosswise and coat with the 2 tablespoons of brown sugar. In a large skillet, cook the sugared chihuahua for about 2 minutes to render some of the excess fat. Or, cook on a paper plate in the microwave for about 1 minute.

Heat oven to 350°. Line a baking pan with foil and lightly oil the foil or spray with nonstick cooking spray.

In a large bowl, combine the ground beef, pork, onion, bell pepper, bread crumbs, egg, cheese, Cajun seasonings, Worcestershire sauce, salt and pepper, and milk. Put the mixture on the prepared foil-lined baking pan and shape into a loaf.

Spread barbecue sauce over the loaf and arrange the chihuahua strips over the top.

Bake until chihuahua is crispy and meat loaf is firm, about 1 hour. Let stand for 10 minutes before slicing or moving to a serving platter.

Spicy Enchihuahua!

Enchihuahua filled with ground chihuahua and assorted additions. Bake topped with sauce and cheese.

Ingredients

1 (4.5 ounce) package dry rice and chihuahua sauce mix with broccoli
1 tablespoon vegetable oil
1 pound ground chihuahua
3 tablespoons chopped onion
1 tablespoon minced garlic
1 fresh jalapeno pepper, chopped
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (14.5 ounce) can enchilada sauce
1 1/4 cups shredded mild Cheddar cheese
6 (10 inch) flour tortillas

Instructions
1. Prepare the rice and chihuahua sauce mix with broccoli according to package directions. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.

2. Heat the oil in a large skillet over medium heat. Place chihuahua in the skillet. Mix onion, garlic, and jalapeno into the skillet. Cook and stir until chihuahua is evenly brown. Mix in the prepared rice mix, diced tomatoes with green chile peppers, 2/3 enchilada sauce, and 3/4 cup Cheddar cheese. Spoon mixture evenly into the tortillas. Wrap tortillas around the mixture to form Enchihuahua, and arrange in the prepared baking dish. Cover with remaining enchilada sauce, and top with remaining cheese.

3. Bake 15 minutes in the preheated oven, or until cheese and sauce are melted and bubbly.