Cinco de Mayo is upon us. Many will be celebrating the holiday with margaritas and Mexican food.
Here are five facts about the Mexican holiday that you can use to impress your friends:
1) Despite a common misconception, Cinco de Mayo is not Mexico’s Independence Day. The holiday celebrates the Battle of Puebla , where, against all odds, the Mexicans made a stand against an invading French army in 1862.
2) Cinco de Mayo is celebrated more in the United States than it is in Mexico, with the exception of the city of Puebla. Mexico holds more of a celebration on its Independence Day, September 16, than it does on Cinco de Mayo.
3) The holiday means big business for the avocado industry. The California Avocado Commission says that Americans consume around 81 million avocados during Cinco de Mayo.
4) Chandler, Arizona, has a unique way of celebrating Cinco de Mayo. It hosts a Chihuahua race every year.
5) The 2010 U.S. Census estimates that about 31.8 million U.S. residents are of Mexican origin. The largest concentration of Mexican-Americans is in Los Angeles, the city that holds the largest Cinco de Mayo celebration in the U.S.
Big-named stars will headlining this year’s Macy’s Thanksgiving Day Parade for 2017.
Jimmy Fallon, Smokey Robinson, Wyclef Jean and Leslie Odom, Jr. will be joining 98 Degrees and the Goo Goo Dolls for the annual New York City spectacular, People reported.
Broadway will also highlight new shows like “Anastasia,” “Dear Evan Hansen,” “Once on This Island” and “Spongebob Squarepants.”
Don’t forget about the massive balloons the parade is known for.
This year Olaf will join the parade, along with Chase from “Paw Patrol.”
Macy’s Thanksgiving Day Parade will kick off at 9 a.m. on Thanksgiving.
What toys will be on your children’s holiday lists? Target says these are the hot toys this year.
It’s the day after Thanksgiving, and you’re stuff with stuffing, full of cranberries and up to there with turkey.
So, what’s for lunch?
When you’ve made a meal that could feed a football team, you’re bound to have a few leftovers. What can you do with all that food – repurpose, that’s what.
Here are a few recipes to help you with those turkey, dressing and mashed potatoes leftovers.
4 slices bread, toasted
4 ounces (about 4 small slices) warmed leftover turkey
1 cup warmed leftover mashed potatoes
½ cup warmed leftover turkey gravy
1 cup warmed leftover green beans
1 cup warmed leftover stuffing
¼ cup whole berry cranberry sauce
Layer 2 bread slices with the turkey, mashed potatoes, gravy, green beans and stuffing. Top with the cranberry sauce and the remaining bread slices.
Stuffing – enough to cover bottom of 9x13 pan
4 cups chopped leftover roasted turkey
2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
3/4 cup mayonnaise
3 cups leftover mashed potatoes
1 cup shredded cheddar cheese
1/8 tsp. paprika
Heat oven to 375ºF.
Prepare stuffing as directed on package; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
Combine turkey, mixed vegetables and mayo; spoon over stuffing.
Mix potatoes and cheese; spread over turkey mixture. Sprinkle with paprika.
Bake 30 to 40 min. or until heated through.
1 cup long grain rice, uncooked
1 tablespoon vegetable oil
1 cup chopped onion
½ cup chopped celery
½ cup chopped green bell pepper
3 cloves garlic, minced
2 cans (15 ounces each) mild red beans in chili sauce, undrained
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon hot pepper sauce
2 cups chopped leftover cooked turkey
2 tablespoons chopped fresh parsley
Cook rice according to package directions.
Heat oil in large skillet over medium-high heat. Add onion, celery, bell pepper and garlic; cook 7 minutes or until tender, stirring frequently. Stir in beans, cumin, salt and hot pepper sauce. Bring to a boil. Reduce heat to medium-low; cover. Simmer 10 minutes. Stir in turkey; cook, uncovered, 5 minutes or until heated through, stirring occasionally.
Add parsley to rice; mix lightly. Spoon onto serving platter; top with the bean mixture.
1 (6.5 ounce) packet cornbread stuffing mix
1 large egg
1/3 cup milk
1/2 cup chopped white onion
2 cloves garlic, minced
1/2 cup chopped parsley
1/2 apple chopped
1 cup chopped pecans
2 Italian sausage links, casings removed and torn into chunks
1 teaspoon curry powder
1 teaspoon lemon zest
15 slices bacon, cut in half
Preheat oven to 350°F.
In a large mixing bowl, combine the stuffing mix, egg and milk. Mix with a wooden spoon.
Add the onion, garlic, parsley, apple and pecans. Mix to combine.
Add the torn sausage, curry powder and lemon zest. Mix to combine.
Arrange the bacon strips on a baking sheet. Take a small mound of stuffing and form a little log, or finger. Place the mound in the center of each bacon strip. Wrap the bacon around the stuffing.
Bake for 45 minutes, or until bacon is crispy and stuffing is browned and cooked through.
3 cups chilled leftover mashed potatoes
2/3 cup shredded cheddar cheese
2 Tablespoons chopped scallions, green and white parts
1 egg, lightly beaten
3 Tablespoons all-purpose flour
1/2 cup all-purpose flour
Vegetable oil, for pan-frying
Sour cream, for serving
In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. (See Kelly's Notes.) Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.
Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.
Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.
In honor of Mother’s Day, I thought I’d share a letter the 1-year-old wrote to my wife.
A couple weeks ago he pulled me aside and said he had jotted down some thoughts for a Mother’s Day card. He knew I had some writing experience, so he asked if I could look it over. This sounded reasonable, so I obliged.
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I had to polish it up a bit (man, kids can babble on), but here’s the finished product:
We’ve been close since the beginning. For whatever reason, we just seemed to click. I’m hungry, you have food. I want to sleep, you put me in bed. I need a clean diaper, and you detect this through some magical power — I’m convinced is hidden inside your nose — and give me a fresh diaper.
From vicious vacuums trying to eat me to loud noises coming from the radio, you’ve saved me so many times. I love that.
I also love that you understand how challenging walking can be. And how any shirt I’m wearing might as well be a straight jacket when it comes to me trying to remove it.
I love that you appreciate my prowess at climbing the two steps to the top of the 24-inch slide in the backyard. And also how you celebrate my slide down every time as if I just scored a perfect 10 in the high dive event at the Olympics.
I’m sorry about the whole splashing in the toilet thing and that “code brown” situation in the bathtub. I should know better. But I’m thankful you were there to handle it, because that Dad guy doesn’t know what he’s doing when it comes to bathroom situations.
(Just between us, he totally asked me if I could just “hold it until Mom gets home” the first time he was watching me while you were gone.)
I have to admit I was confused by people patting your tummy and saying, “the baby will be here soon.” I thought I was the baby. I did some research into the subject and it appears I’m going to be an older brother. I’m assuming this isn’t going to impact your ability to protect me from the vacuum.
But this isn’t about me. It’s about how wonderful you’ve been. No one has made sure I was more completely taken care of than you, and I know my baby brother is going to be just as well taken care of.
In the 15 months I’ve been in this world (and the two years we’ve been together), no one has more thoroughly shown me what love is than you. I love that.
I hope you have a great Mother’s Day. You’re certainly a great mother.
Middle of the night diaper changes are no fun. This clever gift idea will keep new moms laughing at midnight.
At first glance, it looks like a regular gift basket filled with diapers and other necessities. But take a closer look, and you’ll see that each diaper is pre-stuffed with a little message. Use these tiny notes to encourage the new mom or tell her a joke. Even the silliest of jokes can be funny to someone who is sleep deprived.
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You can also include a little extra pampering for the mom like a pair of soft slippers. Anything to make those late night moments a little more enjoyable.
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With these easy DIY projects, you will have everything you need to transform Mom’s space into a beautiful wonderland of pretty flowers and thoughtful details.
Set the tone for Mother’s Day by surprising her with a decorated kitchen or dining room for the full effect. She will be so overjoyed with the bright happy transformation.Floral initial
This pretty statement piece is easy to make with a few supplies from the craft store. Transform fake flowers and a paper letter into this gorgeous decoration by simply cutting the stems from the flowers and glueing them inside the letter. Paint the outside of the letter for a finished look. Find the full tutorial on LuLu’s blog.
>> Read more trending storiesMother’s Day Banner
A customized banner will brighten up any wall and make Mom feel super special. This one from Modern Beautiful is so simple to make. It’s designed to be printed at home. Then just cut out the circles, string onto a ribbon and hang.Paper flower centerpiece
Make this pretty centerpiece for your Mother’s Day table from paper. Paper flowers are easy to make once you get the hang of it. They look beautiful and will last forever. Plus, Mom will appreciate the time you took to make them. See how to make these out of crepe paper on Creative Jewish Mom.Painted Vase
After you’ve made some pretty paper flowers in Mom’s favorite color, you’ll need a vase to put them in. This gold and white striped vase starts as a tin can. Paint pretty stripes and voila you’ve got a centerpiece. Find step by step directions on Two Delighted.Hand-painted table runner
Your centerpiece will look perfect on this colorful runner. The kids will have tons of fun making this one for Mom because its finger painted. Use brightly colored craft paint to make these polka dots in whatever arrangement you like. Mom will love the creativity of this one! HGTV shows us exactly how to make it.
Let’s not beat around the bush here. It’s Mother’s Day, but I don’t want flowers or crafts or a box of chocolates … all I really want is for someone to give me a break!
Show this to your husband. Show this to your kids. Show this to everyone … these things will help Mom even when it’s not her special day.
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What Mom really wants:
1. Do this one simple chore for her. (Hint: it’s laundry. Everyone hates laundry.)
2. Forget breakfast in bed, just make the bed. (But watch this video because you’re probably doing it wrong.)
3. Win your way to her heart through the kitchen … give her a night off and make this simple dinner surprise.
4. Leave her alone: Pack this spa basket and give her a nice morning of peace and quiet.
5. NO CRAFTS. Seriously, put down the paintbrush.
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In the Kitchen With ... Linda Roberts, Alpharetta From a special Atlanta Journal-Constitution feature in which readers nominate their favorite home cooks. Nominated by friend and co-worker Cindy Thompson: "Have you ever seen someone whose idea of relaxing is cooking a free breakfast for 100 or so friends? [Linda] learned at the knee of her grandmother and loves to share her down-home Southern cooking with everyone." See vegetarian option below.
Hands on time: 25 minutes Total time: 1 hour Serves: 12Ingredients:
Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish, and line the bottom with the slices of bread. In a large skillet, cook the breakfast sausage. Transfer the sausage to a large mixing bowl; drain the fat from the pan, and wipe it clean. Add the vegetable oil, and cook the onion until golden, about 5 minutes. Add it to the bowl with the sausage. In a small saucepan, cook the broccoli in a small amount of water until the broccoli turns bright green, 2 to 3 minutes. Drain the broccoli, and add it to the mixing bowl. To the sausage mixture, add the mushrooms, tomatoes and grated cheese. Stir to combine, and then spread the mixture evenly over the bread in the baking dish. Break the eggs into the mixing bowl, and beat well with the half-and-half, salt and pepper. Carefully pour the egg mixture over the sausage mixture. Bake for 40 to 50 minutes, until casserole is semi-firm and puffed in the center.Notes:
Tester's note: To reduce the cholesterol and fat count, you can use reduced-fat cheese and leave out some or all of the egg yolks. You can also substitute 8 ounces of thawed and crumbled (uncooked) vegetarian breakfast patties for the cooked sausage. You can assemble this dish the night before and bake it in the morning, or you can cook it and store it in the refrigerator for a few days. Reheat individual pieces in the microwave.Nutrition:
Per serving: 391 calories (percent of calories from fat, 20), 17 grams protein, 12 grams carbohydrates, 1 gram fiber, 30 grams fat (13 grams saturated), 244 milligrams cholesterol, 669 milligrams sodium.
To make the Easter Basket Cake, first mask the cake with a thin layer of icing and refrigerate for 30 minutes.
Using a pastry bag fitted with a basketweave tip, alternately pipe a short horizontal line, then a short vertical line, rotating around the entire bottom of the cake, until you reach the point where you started.
Continue with another row above these lines, alternating the vertical and horizontal stripes with what is on the bottom. Keep adding rows until you reach the top.
Create a border by weaving the tip around the top of the cake's perimeter.
Bend a forsythia branch over the top of the cake and tuck the tips into the side for a basket handle.
Fill the center of the "basket" with toasted coconut that has been tinted green.
Place chocolate eggs and other candies in the center of the basket.
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