Mango Sangria

As the days warm up Sangria is always a crowd pleaser for every get together. Try this mango version for a new twist.

Ingredients:
• 1/4 cp Honey OR 1/2 cp Brown Sugar
• 1 cp Mango Juice
• 1 cp Orange Juice
• 1 Bottle Savignon Blanc, Pinot Grigio or white wine
• 2 cps Seasonal Fruit cubed or sliced (such as Mango, Peaches, Melons, Strawberries)
• Ice
• Mint for Garnish

Mix all ingredients in a large pitcher and chill. Add fruit shortly before serving. To serve, place some ice in a large wine glass or tumbler, pour in Sangria and some of the pieces of fruit. Garnish with mint.

Mushroom Manchego Crepes

(Recipe courtesy of Cacique USA)

INGREDIENTS
2 cps Cacique® Manchego Cheese - shredded
2 Eggs
3/4 cp Milk
2 tblsp Olive Oil
1 Medium Onion - sliced
1 cp Bisquit Mix
Salt & Pepper
Fresh Cilantro

DIRECTIONS
Preheat oven to 375°F. Grease a 9x13 inch baking dish and set aside. Heat the olive oil in a large skillet over medium heat. Add onions and cook until lightly golden, about 10 minutes. Add mushrooms and continue cooking for an additional 5 minutes. Season with salt and pepper and set aside. Whisk together biscuit mix, milk and eggs. Heat a 7-or-8-inch over medium-low heat. Pour a scant quarter cup of batter into pan and swirl pan so bottom is evenly coated. Cook until the edges of the crépe are bubbly and look dry and the bottom is golden. Loosen edges with a spatula, then flip over and cook for an additional 20-30 seconds. Slide crépe out of pan onto a clean counter or cutting board.

Place about 2 tablespoons of mushroom onion mixture into center of each crépe, sprinkle with cheese, and roll up. Place in prepared baking dish. Sprinkle with remaining cheese and bake for 10 minutes, until cheese on top is melted. Garnish with cilantro before serving.

Servings: 6-8