Taco Shortcakes Recipes

Steps:

• 1. If pork is tied, remove strings or netting. Place pork in 3- to 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans.2. Cover and cook on low heat setting 8 to 10 hours.3. Remove pork from cooker place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in cheese.4. To serve, cut muffins crosswise in half. Place each bottom half on plate top with 1/2 cup pork mixture, 1 tablespoon lettuce, 1 tablespoon tomato and muffin top. Top each shortcake with 1 tablespoon sour cream sprinkle with cilantro.1 SHORTCAKE: Calories 470 (Calories from Fat 200) Fat 22g (Saturated 10g) Cholesterol 110mg: Sodium 930mg Carbohydrate 41g (Dietary Fiber 4g) Protein 26g o % Daily Value: Vitamin A 14% Vitamin C 4% Calcium 22% Iron 14% o Exchanges: 2 1/2 Starch, 1 Vegetable, 3 Medium-Fat Meat, 1/2 Fat o Carbohydrate Choices: 3together timeServe Cinnamon "Fried" Ice Cream, page 49, for a fiesta finale to a Mexican meal. Kids can help make the dessert while you sneak in a geography lesson.

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. Cut in 1/4 cup butter until mixture resembles coarse crumbs. In a small bowl, combine egg and half-and-half; stir into crumb mixture just until moistened. , Spread batter into a 6-in. round baking pan coated with cooking spray, slightly building up the edges. Bake at 450° until golden, 13-15 minutes. Cool for 10 minutes before removing from pan to a wire rack. , In a small bowl, beat whipping cream, confectioners' sugar and vanilla until soft peaks form. Cut cake horizontally in half. Soften remaining butter. Place bottom layer on a serving plate; spread with butter. Top with half of strawberries and cream mixture. Repeat layers of cake, strawberries and cream.