Kid's Cinco de Mayo Fiesta!

I think I'd host a party every month if I could afford it. As it is I try to host 3-4 parties a year that aren't birthday parties. I work to keep these casual parties informal, fun and most of all frugal.

Our Cinco de Mayo party was a great example of an inexpensive family friendly get together. We're lucky that May is a warm (sometimes hot!) month in Georgia so we could host our party outside. That meant a minimum of cooking and cleaning for me before the party.

It also allowed me to keep the decorations very minimal. We decorated the back deck with some chili pepper pennants and metallic swirls from Dollar Tree and bought a big sombrero!

The rest of the theme was carried by the menu. We served some wonderful margaritas for the adults - and punch in plastic margarita cups for the kids. Chips, salsa and cheese dips as well as cut veggies completed the snacks.

The main course was quesadillas (for the kids), chicken cottage cheese enchiladas and a black bean & corn salad. If you've never made them quesadillas are just Mexican grilled cheese sandwiches. Simply grill a flour tortilla in a little butter, melt cheese on it and cover with another flour tortilla. Flip to brown both sides and you're done! Of course, you can add other fillings like grilled onions, peppers, etc. but my kids are quesadilla purists.

The black bean & corn salad can be thrown together in just a few minutes. Rinse & drain a can of black beans, add a cup of frozen corn, a dash of cumin and a squeeze of fresh lime. Let stand for corn to fully defrost, then toss and serve. The corn will also place a quick-chill as it defrosts -- no need to refrigerate!

We finished our meal with no egg Mexican brownies. Any brownie mix can be made "Mexican" by adding a teaspoon of cinnamon and a tiny pinch of cayenne.

Chicken Cottage Cheese Enchiladas

• 1 tablespoon vegetable oil
• 2 skinless, boneless chicken breast halves - boiled and shredded
• 1 (7 ounce) can diced tomatoes with green chile peppers
• 1 (1 ounce) package taco seasoning mix
• 1/2 cup sour cream
• 2 cups cottage cheese
• 1 teaspoon salt
• 1 pinch ground black pepper
• 12 (6 inch) corn tortillas
• 2 cups shredded Monterey Jack or Cheddar cheese
• 1 (10 ounce) can red enchilada sauce

Heat oil in a large skillet. Add chicken and saute until browned, then add taco seasoning and diced tomatoes.

In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.

Preheat oven to 350 degrees F (175 degrees C).

Place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese into each tortilla. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and shredded cheese.

Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

NO EGG Mexican Brownies

• 1/3 cup all-purpose flour
• 1 cup water
• 1/2 cup butter
• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon 
• pinch - up to 1/8 teaspoon- cayenne pepper (optional)
• 1/2 cup chocolate chips

1.    Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a heavy saucepan combine the 1/3 cup of flour and water. Cook over medium heat stirring constantly until thick. Transfer to a mixing bowl and set aside to cool.

In a small saucepan, melt butter. When butter has melted, add the cocoa and mix until smooth; set aside to cool. Beat the sugar and vanilla into the cooled flour mixture. Stir in the cocoa mixture until well blended. Combine the flour, baking powder and salt and spices, stir into the batter until just blended. Fold in chips if desired. Spread evenly in the prepared pan