Cinco de Mayo is kind of a big deal where I'm from.   There are all kinds of events in all of the surrounding communities to celebrate.  There are festivals, music, and of course, my favorite, Mexican food!

I decided to celebrate cookie style.  I've posted these cookies before, without instructions and received several inquiries about how I made them curved. So, I thought I'd show y'all before the big day!

I always bake these a little bit longer than normal to make sure they stay firm...about eight or nine minutes.  It is VERY important that you let them cool completely before removing them.   If not, they will break. I actually left mine alone for a few hours.

Join 'em! 

It's that time again!  The Superbowl is here.  Really.  It's right here in Texas.

I'd be lying if I said I wasn't a little relieved when both of Bern Dogg's teams, the Cowboys AND the Longhorns {did I mention we're from Texas} dropped out early.

Finally, I had a fighting chance to watch TV on the weekend again.

However, this weekend's a little different. No matter who's playing, there's no getting out of the Superbowl at my house.  Or a Superbowl party.

I pretty much leave ol' Bern Dogg in charge of  the cooking on Superbowl day.  He does the grill thing.  Ribs, sausage, and steak, while I do all the necessary finger foods inside.

But most importantly, I am in charge of DESSERT.

For some reason, I have been a little blue lately, so this year, I decided to cheer myself up and do a little humorous baking.

Yes, I said humorous baking. So here it is, my humorous take on Superbowl Sunday dessert.  If it lasts til then.

For the chips, I made a batch of my lemon poppy seed roll-out cookies, and tinted them corn-chip yellow.




To make fruit "salsa" follow these instructions:

1 lb of strawberries
4 kiwi fruit
a scant 1/4 c. of sugar

Puree two strawberries and one kiwi with 1/4 a cup of sugar.  Then finely dice the remaining fruit and mix with the puree.  If you don't want to wash your blender, just chop all of the fruit up the day before {meaning today} toss it with the sugar and let it sit overnight.

Either way, you end up with about the same thing.


For the fruit dip, I changed my usual recipe a bit.  I wanted to keep it from becoming overwhelmingly sweet when combined with the cookies, and also to give it a authentic guacamole texture.

All I did was combine one block of cream cheese, softened, with half of a 7oz. Jar of marshmallow cream and an 8 oz can of crushed pineapple, well drained. {seriously drain it WELL}

After that, I tinted the whole mess avocado.  For the record, Americolor really makes a color called avocado, but as a lifetime guacamole eater, I have to say, they are a little off.

It needed a few drops of warm brown and  leaf green to really be considered guacamole. I also added 2-3 TBS of powdered sugar to thicken it up.  I wanted it to look like the real thing.


No, I haven't lost my marbles...it's good.  Really.  Think fruit pizza.

Which, for the record is actually one of Bern Dogg's favorite desserts.  So, I scored a real touch down with this one, and more than a few laughs!

If you want to make things a little easier for guests, you can make them for them, and have a little tray of individual dessert portions ready to go...