Margaritaville Margarita 

Happy National Margarita Day!  This is a very simple and easy Margarita to make. This one is frozen, however if you prefer on the rocks, let the limeade melt and continue with the recipe. 


Ingredients:

6 ounces of frozen limeade, from a 12 ounce can

Juice of one large orange 

4 ounces of good tequila, I used Patron

2 ounces of Grand Marnier

1 cup of ice

Limes for rimming glasses and garnish

Course salt for glasses if desired


Don’t forget your last shaker of salt!  ūüėČ

In a blender,  add limeade, juice from the orange, tequila, Grand Marnier and ice. Blend until smooth. Pour in your glass and leave your worries behind. These are strong margaritas so please drink responsibly. Dive in and enjoy!  Makes 2 margaritas. 

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Margarita Cheesecake With A Twist Of Lime

Welcome to our Cinco de Mayo celebration. So many yummy Mexican recipes are in this link. I love margaritas. I have created a delicious margarita cheesecake with a pretzel crust. No need to look for the lost shaker of salt, the pretzel crust is all you need!  Enjoy. 

  

Crust: 

1 1/2 cups of crushed pretzels, I used store brand stick pretzels

3 Tablespoons of butter, melted

Preheat oven to 325 degrees. Crush pretzels in food processor. They will not be as fine as graham cracker crumbs, just pick out the large pieces. Mix crumbs and butter together and press into the bottom of a springform pan.  Bake crust for 7-8 minutes. 

Cheesecake:

4 blocks cream cheese, room temperature 

3 eggs

1 teaspoon vanilla

3/4 cup tequila, I used Patron, additional for brushing on top of cheesecake 

3  heaping Tablespoons of corn starch

3/4 cup sour cream

Zest of 2 limes

Using your paddle attachment, whip cream cheese until smooth.  Add eggs, mixing in one at a time. Add vanilla and tequila, mixing well. Add cornstarch and mixing to combine.  Blend in sour cream and lime zest.  Bake for 75 minutes.  Cool for 20 minutes and run knife around the springform ring. Brush tequila on top of cheesecake after removing springform ring.  Cool until room temperature and refrigerate. Keep in refrigerator for a minimum of 6 hours or overnight is fine.  Garish with lime whip cream and pretzels. 

  
Lime Whip Cream:

16 ounces heavy whipping cream

Zest and Juice of 2 limes

1 1/2 cups (or more) powdered sugar

Chill mixing bowl and attachment in refrigerator for 20 minutes or longer. Beat whipping cream until stiff, add lime juice and zest. Add powdered sugar. Add more than 1 1/2 cups if you want sweeter whip  cream. 

After cream is whipped, spread a thin coat around the side of the cheesecake. Place stick pretzels around the sides. Pipe whip cream on top to decorate. 

  

Please make sure you visit the links below to get all of the fabulous Cinco de Mayo Recipes. 

  

Amy, Crumbs in my Mustachio made Easy Taco Salad

http://crumbsinmymustachio.wordpress.com/2015/04/23/Easy-Taco-Salad:

Cindy, Hun, What’s for dinner? made Dessert Chimichangas 

http://www.hunwhatsfordinner.com/2015/04/dessert-chimichangas.html

Nettie, Moore or Less Cooking Blog made Chicken Fajitas

http://mooreorlesscooking.com/2013/09/11/chicken-fajitas/

Lorinda, The Rowdy Baker made Tender Yucateco Pork

http://www.therowdybaker.com/?p=3642

Alyssa, Cooking from a SAHM made Easy Salsa

http://cookingfromasahm.blogspot.com/2015/04/cinco-de-mayo-Mexican-recipes-easy-salsa.html