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Saturday, May 3rd is FASHION DAY!

Monday, May 5 is Cinco de Mayo!

TWO FABULOUS REASONS TO CELEBRATE!

If you read my recent blog about my vacation in Mexico, you know how much I love the color, the people, the sunsets, and the beaches in Mexico! And, oh yes, the food and party beverages! Such a wonderful place to relax and enjoy!

It’s almost as much fun as FASHION DAY at QVC! Well, starting Saturday we can celebrate both! Join Jane Treacy and me on Saturday at 5pm EDT for a full hour of fabulous Quacker fashions that will put you in a SUMMER party mood! I call it a Quacker Fashion Fiesta!

(Wearing our Quacker Factory DreamJeannes Capris with Rhinestones (A222997) and Quacker Factory 3/4 Sleeve T-Shirt with Fun Dangle (A198608))

And you can get a head start on Cinco de Mayo by preparing this recipe that’s one of my very favorites…

Ole’—did you say Mexican Stuffed Shells?!?!?!

I wanted to share this awesome recipe with you and tell you the story behind it. A few years ago, Glen made Mexican Stuffed Shells for me on our third date – after my very first motorcycle ride!! His sister-in-law, Maureen, had made them for him many times, and he was addicted. He could no longer wait for her to make them, so he learned to make them himself and eventually taught me!

Now I am excited to share this recipe with you!! Why not try these for your Cinco de Mayo celebration!! Enjoy!

Mexican Stuffed Shells

Ingredients:

1 box of jumbo pasta shells

2 lbs. of ground beef – I try to use 85% lean

24 oz. jar of Pace HOT Picante Sauce (the hot can be hard to find—try Target or Wal-Mart)

(2) 8 oz. cans tomato sauce

(2) 4 oz. cans chopped green chilies

1 bag shredded cheese

1 large can of French fried onions

These are delicious and go very quickly!! Try not to stray from the recipe, but some people do not like the heat from the Hot Picante sauce.

Directions:

Mix in a bowl the picante & tomato sauces. Put aside.

Boil the shells, but don’t cook all the way through. Remember they are going to bake.

Preheat the oven to 350 degrees.

Brown the ground beef, then drain. Return the beef to the pan and add the chilies and one cup of the sauce mixture (more if it seems too dry). Also add 1/2 of the cheese and 1/2 of the can of onions.

Place some of the sauce mixture onto the bottom of a baking dish (13X20) – just enough to cover the bottom. You may need two dishes. I bake one and freeze one to bake later.

Stuff the shells with the meat mixture. Place the shells, opening side down into the dish. Continue until the baking dish is full. Place a small spoonful of the sauce mixture on each shell. Cover the shells with foil and bake covered for 30 minutes.

Remove the dish from the oven, then sprinkle the shells with the remaining onions (I crush them in my hand while sprinkling them) and the remainder of the cheese. Place the dish back into the oven for FIVE more minutes. Remove from oven and enjoy!

Enjoy for Cinco de Mayo or anytime!

Quacker Hugs and Love,

Angel

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