Here are a few more ideas for you, Cheryl. Again, these recipes are from Classic Tex-Mex and Texas Cooking by Sheryn Jones.

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CAYENNE COOKIES (APPETIZER)

1 cup (2 sticks) butter, softened
1 (16 oz.) package grated sharp cheddar cheese
2 cups flour
2 cups crispy rice cereal
1/4 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper

Preheat oven to 350 degrees F.

Mix butter with cheese and cream. Add all other ingredients and mix well. Drop by teaspoonsful on ungreased cookie sheet.

Bake for 12 to 15 minutes.

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FRUIT FAJITAS (dessert)
Servings: 8

1 (20 oz.) can cherry pie filling
10 small flour tortillas
1 cup water
1 1/2 cups suage
3/4 cup (1 1/2 sticks)butter
1 tsp. almond filling

Preheat oven to 350 degrees F.

Divide pie filling equally on tortillas. Roll up and place seam side down in vegetable oil sprayed 13x9-inch baking dish.

In saucepan, mix water, sugar, and butter and bring to a boil. Add almond flavoring and pour over flour tortillas. Place tortilla rolls in refrigerator and soak 1 to 24 hours.

Bake for 20 to 25 minutes until brown and bubbly.

Serve hot or at room temperature with spoonful whipped cream or whipped topping.

Tip: Other pie fillings may be used in place of cherry pie filling.

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CHAPALA
This is a favorite with Mexican-Texans.

2 1/2 oz. tequila
2 tsp. grenadine
dash triple sec
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice

Mix in shaker with ice, tequila, grenadine, triple sec, orange juice and lime juice and pour over ice in highball glass.

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EASY FROZEN STRAWBERRY MARGARITA

1 (10 oz.) container frozen strawberries
1 (6 oz.) can frozen limeade
1 (6 oz.) can tequila
Ice

Pour strawberries, limeade, tequila and ice into blender and process until smooth.

Add enough ice to fill blender. Pour into margarita glasses.