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!  😉

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

Bite Me Watermelon


I love fresh fruit and watermelon is one of my favorites. This is a recipe for a savory watermelon and it can be made with or without alcohol. What a great treat to enjoy after a day in the sun or poolside.

Ingredients:
1/2 seedless watermelon, cut in bite size pieces
2 limes, juiced*
2 generous pinches of kosher salt, or more to taste
4 tablespoons of tequila, optional
1/3 cup chopped cilantro, more for garnish

In a large bowl, add all ingredients. Cover and marinate in refrigerator for a minimum of 2 hours.

*I roll my citrus fruit on the counter with a firm hand and microwave for 15 seconds a piece to achieve maximum juice.

All watermelons do not grow the same size. The quantities in this recipe might need to be adjusted up or down depending on the size of the melon. I actually used a quarter slice when making this recipe. Enjoy!

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Tipsy Fruit Salsa


I was invited to an April Fools Day Food Blogger Party. Thank you Rowdy Baker for the invitation! If I participated, the ingredients had to be crazy. Or I did! I think I nailed it. My strawberries were so big and full of juice, they almost colored everything red. I really like this salsa. It’s different and combines the combination I love the most, sweet and salty. I hope you enjoy this as much I as do.

Ingredients:
1 1/2 cups strawberries, diced chunky
1 peach (I used some slices thawed from frozen), diced chunky
1 jalapeño, diced fine (it’s up to you if you leave the seeds and membrane in)
1/2 cup red onion, finely diced
1 Haas avocado, diced chunky
The juice of 1 lime
1 shot of tequila, optional
3 Tablespoons of chopped cilantro, more for garnish
Several pinches of salt
Tortilla chips

In a large bowl, cut up fruit and set aside. Using a food processor, finely dice jalapeño and red onion. Add to fruit mixture. Add a good pinch of salt. If this mixture has too much liquid, place everything in a strainer and drain the juice. Dice up your avocado and place in a separate bowl. Add a pinch of salt to the avocado. Squeeze the juice of one lime over the avocado. Add into fruit mixture. Add cilantro and tequila. Toss lightly and strain. You do not want to soak your fruit salsa in alcohol, just give it the taste of tequila. Serve immediately with tortilla chips.

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Patron Pecans

I love nuts, even the human ones. I made a recipe over the holidays for Jack Daniel’s Pecans. I am not really Jack Daniels fan. In fact I had to go buy some to make the nuts. They were pretty good. I do have Patron on hand so I decided to give it a whirl. These nuts are so good, they are addicting.

Ingredients:
1/2 stick of butter
1/4 cup sugar
2 T Tabasco Sauce
1/4 cup Patron or good tequila*
1 t salt
1/2 t garlic powder
1# pecan halves
Pam

Preheat oven to 300 degrees. Spray a jelly roll pan or a big sheet pan for cakes with Pam. I used a sheet pan!

In a medium sauce pan, melt butter and add the rest of the ingredients except for the pecans. Stir and mix to combine. Boil for 4 minutes, stirring often.

Remove from heat and add the pecans. Stir and mix the pecans in the butter/sugar mixture. Spread the pecans in a single layer into the pan. Bake for 30 minutes. Stir every 10 minutes to prevent burning. Remove from oven, let cool and store in an airtight container.

*You can experiment with the alcohol. If you use 2 tablespoons of Tabasco Sauce, it could overpower the liquor taste. The Tabasco Sauce can be adjusted too. If you make it like I did in the recipe, you should love them.

Adapted from Sumptuous Spoonfuls.

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