••••TACO BURGER••••

Prep Time: 10 MINUTES

Time to Table: 25 MINUTES

Serves: 4

Ingredients

• 1 pound lean ground beef
• 1/2 cup shredded Mexican-style cheese
• 1 cup Daisy Sour Cream, divided usage
• 1.25 ounce package taco seasoning mix, divided usage
• 4 hamburger buns, lightly grilled if desired

Directions

In a large bowl, combine the ground beef, shredded cheese, ¼ cup sour cream, and 2 tablespoons taco seasoning mix; mix well (the mixture will be soft). Form the mixture into 4 burgers. Grill the burgers, turning once, until done (10 to 12 minutes); set aside. In a small bowl, combine the remaining taco seasoning mix and remaining sour cream; mix well. Place each grilled burger on a bun. Top each burger with a dollop of dressing and garnish as desired. *Optional salsa and guacamole are great additions to the taco burgers.

(Source: daisy brand.com & photo also)

••••FRESH FRUIT TARTLETS••••

Prep Time: 25 MINUTES

Time to Table: 45 MINUTES

Serves: 16 (1/2 CUP SERVING)

Ingredients

• 16 3-inch frozen tartlet shells
• 2 cups Daisy Cottage Cheese
• 8 ounces cream cheese, softened 
• 3/8 cup sugar
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• 1/4 teaspoon vanilla extract
• 2 tablespoons apricot jam
• 1 pound fresh fruit

Directions

Slightly thaw the tartlet shells. Poke several holes in the tarts' bottoms and sides with a fork. Bake at 375 degrees for 10 minutes, or until golden brown. Cool completely. Combine the cottage cheese, cream cheese, sugar, lemon zest, lemon juice and vanilla extract. Blend until smooth. Fill tartlets about half way with the cream mixture. The tartlets may be refrigerated for up to 8 hours at this point until use. Microwave the apricot jam just to melt, approximately 15 seconds. Lightly brush over fruit. Top tarts with bite-sized pieces of fruit just before serving.

(Source: daisy brand.com & photo also)

••••CHICKEN WRAP••••

Prep Time: 20 MINUTES

Time to Table: 20 MINUTES

Serves: 4

Ingredients

• 1/2 cup Daisy Sour Cream
• 1 tablespoon taco seasoning
• 1/2 cup yellow and red bell peppers, cut into strips
• 1/2 cup chopped onion
• 1 tablespoon vegetable oil
• 2 cups chopped cooked chicken
• 4 10-inch flour tortillas
• 1 cup baby salad greens

Directions

In small bowl, combine sour cream and taco seasoning mix; blend well. In large skillet, cook the bell pepper and onion in oil over medium heat 2 to 3 minutes or until slightly tender. Add the chicken to the skillet and continue cooking until thoroughly heated. Spread the sour cream sauce over each tortilla. Top with salad greens and chicken mixture. Fold in sides, roll up and serve.

(Source: daisy brand.com & photo also)

••••FESTIVE CORN DIP••••

Prep Time: 5 MINUTES

Time to Table: 5 MINUTES

Serves: 15 (5 TABLESPOONS PER SERVING)

Ingredients

• 15.5 ounce can red Kidney beans, rinsed and drained
• 2 11-ounce cans corn with red and green peppers, drained
• 1/8 cup chopped chives
• 1/8 cup chopped cilantro
• 1/4 cup chopped red onion
• 1/2 1.25-ounce package dry taco seasoning
• 1 cup Daisy Sour Cream

Directions

Mix all ingredients together in a medium bowl and serve. *Optional: Chill before serving to blend flavors, if desired. Canned black beans may be substituted for kidney beans, if desired.

(Source: daisy brand.com & photo also)

••••KEY LIME CUPCAKES••••

Prep Time: 25 MINUTES

Time to Table: 1 HOUR 25 MINUTES

Serves: 18

Ingredients

• 3/4 cup butter, softened, divided
• 1 1/2 cups granulated sugar, divided
• 1 tablespoon grated lime peel
• 2 large eggs
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup Daisy Sour Cream, divided
• 1/4 cup plus 2 tablespoons Key lime juice, divided
• 1/4 cup plus 1 tablespoon milk, divided
• 4 cups powdered sugar
• 1/2 teaspoon vanilla extract

Directions

Heat the oven to 350 degrees. Line 18 regular size muffin cups with paper liners or spray with cooking spray. In a large bowl, beat 1/2 cup of the butter and 1 1/4 cups of the sugar with electric mixer on medium speed until creamy. Add the lime peel and eggs. Beat the batter until smooth and creamy, scraping the sides of the bowl if necessary. Add the flour, baking powder, baking soda and salt. Beat on low speed until moistened. Add 3/4 cup of the sour cream, 1/4 cup of the lime juice and 1/4 cup of the milk. Beat on low speed until mixed. Beat on medium speed until smooth and creamy. Spoon the batter evenly in the muffin cups, filling about 3/4 full. Bake for 20 to 24 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes. Remove the cupcakes from the pans to a cooling rack. Meanwhile, in a small saucepan, heat remaining 1/4 cup granulated sugar and 2 tablespoons lime juice over medium heat until the sugar is dissolved. Spoon the glaze over the warm cupcakes. Cool completely (about 30 minutes). In a large bowl, beat the remaining 1/4 cup butter, 1/4 cup sour cream, 1 tablespoon milk, powdered sugar, and vanilla extract with electric mixer on low speed until moistened. Beat on medium speed until smooth and creamy. Frost the cooled cupcakes. *Tip, if Key limes are not available, larger limes can be substituted.

(Source: daisybrand.com & photo also)

••••BEEF FAJITAS••••

Time to Table: 30 MINUTES

Serves: 6

Ingredients

• 2 pounds beef skirt steak
• 2 limes
• 1 Serrano or Jalapeno pepper, minced 
• 4 cloves garlic, minced 
• 1/2 cup low sodium beef broth
• 1/2 tablespoon Old Bay® Seasoning
• 1 tablespoon cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 medium onion, thinly sliced 
• 2 assorted bell peppers, thinly sliced 
• 12 flour tortillas
• 1 cup Daisy Sour Cream

Directions

At least 8 hours prior to cooking, trim excess fat and silver skin from the skirt steak. Juice both of the limes and zest one of the limes. Combine the lime juice, lime zest, Serrano (or Jalapeno) pepper, garlic, beef broth, and all seasonings in a sealable container. Add the beef, turning to coat all sides. Marinate the beef for at least 8 hours or up to 24 in the refrigerator. After marinating, sprinkle the steak with additional salt and pepper. Grill to desired doneness. Allow to rest 5 minutes before slicing against the grain into thin strips. If grilling outdoors, create an aluminum foil pouch for the onions and bell peppers; heat until warm and tender (approximately 10 minutes). If using an indoor grill, grill the meat adding the sliced vegetables to the same pan for additional flavor. Warm the tortillas in the oven or microwave according to the package directions. Fill each with meat and vegetables. Top with a dollop of Daisy and serve.

(Source: daisy brand.com & photo also)

••••HAPPY MEMORIAL DAY WEEKEND••••

(photos-google+)