My birthday happens to be Cinco de Mayo. And I happen to LOVE mexican food – including queso, guacamole and especially MARGARITAS! This is the best margarita you will ever have! An absolute crowd pleaser for our little party today so I absolutely had to write this one down. And yes, this is a picture of my half full glass.. next time I’ll take a pic before I dive in! Enjoy!
1 can minute maid lemonade
3/4 can White Tequila
1 can Mexican beer like Corona or Modelo
1/2 cup Orange Juice (or Triple Sec)
Mix in big pitcher and serve over ice (with salt!)
1 cup Shortening (Half Butter) 1 cup Powdered Sugar 1 Egg 1 tsp. Vanilla 2 1/2 cups Flour 1 tsp. Salt 1/2 tsp. Red Food Coloring
Heat oven to 375. Mix shortening, sugar, egg and flavoring. Mix flour, salt and stir in. Divide dough in half. Blend food coloring into one half. Roll 1 tsp. of each color dough into strips 4 inches long on a lightly floured board. Place strips side by side and twist. Put on ungreased baking sheet. Curve tops. Bake 9 minutes.
Classic Cheesecake with a Gingersnap Cookie Crust and Raspberry Sauce
FOR THE CRUST:
2 cups Gingersnap Crumbs
6 Tablespoons Unsalted Butter, melted
2 Tablespoons Sugar
1 pinch Fine Sea Salt
FOR THE FILLING:
24 ounces, weight Cream Cheese, At Room Temperature
1-1/4 cup Sugar
1/4 teaspoon Fine Sea Salt
4 Eggs At Room Temperature
2 teaspoons Fresh Lemon Juice
2 teaspoons Vanilla Extract
12 ounces, fluid Greek Yogurt (2%% Or Full Fat), At Room Temperature
FOR THE RASPBERRY SUACE:
2 tsp cornstarch
3 Tbsp sugar
1/3 cup water
12 oz frozen raspberries thawed
Preheat oven to 350ºF. Wrap 3 layers of foil around the bottom of a 9-inch springform pan.
In a blender or food processor, pulse the crust ingredients together until combined. Press into the bottom of the springform pan and bake for 10 minutes. Remove from oven onto a cooling rack.
Reduce the oven temperature to 325ºF.
In the bowl of an electric mixer, beat the cream cheese on low speed until no lumps remain. Add in the sugar and salt; continue mixing on low until the ingredients are incorporated. Scrape down the sides and bottom of the bowl as needed.
Add in the eggs, one at a time, beating after each addition until fully incorporated. Continue scraping down the sides and bottom of the bowl as needed. Keeping the mixer on low speed, add in the lemon juice, vanilla, and Greek yogurt. (Stir the yogurt first if it has separated while coming to room temperature.) Mix just until combined.
Pour the filling into the pan and place it into a large roasting pan. Place the pan into the oven and quickly pour hot water into the roasting pan so that it comes up about 1 inch up the foil-wrapped springform pan.
Bake for 55–70 minutes or until the cheesecake is set on the sides and just jiggles a bit in the center when the pan is shaken. Remove the cheesecake from the water bath and place back in the warm oven. Turn the oven off and crack the oven door. Leave the cheesecake in the oven for 1 hour.
Remove the cheesecake from the oven and run a thin knife along the edge of the pan. Let the cheesecake continue to cool to room temperature. Place in the refrigerator for several hours to chill completely.
For Raspberry Sauce:
In a small saucepan, combine cornstarch, water, and sugar.
Add raspberries and bring to a boil, stirring constantly.
Boil for 1 minute, stirring constantly.
Sauce can be served warm or chilled.
Slice the cheesecake, add raspberries, sauce, and rosemary sprigs for garnish. Enjoy!
Original cheesecake recipe available here and original raspberry sauce recipe available here.
Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.
In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling.
Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature. Best enjoyed with a scoop of ice cream or a dollop of whipped cream.
Easy Breakfast Pizza Ingredients: 1 (13.8 oz) refrigerated pizza crust dough (I used Pillsbury) – or you could use homemade pizza dough 3 eggs 1/4 cup milk 1 cup cooked ham, diced 1 cup cooked sausage crumbles 1 cup mozzarella cheese, shredded 1/2 cup cheddar cheese, shredded 1 /2 cup green pepper, diced 1/2 cup red pepper, diced 1/2 cup onion, diced salt and pepper to taste garlic salt to taste
Directions: Preheat oven to 400 degrees. Using a 15x10x1″ baking sheet (cookie sheet), roll out your pizza dough. With your fingertips, make small indentations in the dough (this helps the eggs settle and cook more evenly). In a small bowl, beat together the eggs and the milk, then using a pastry brush, brush the egg over the crust. Top with ham, sausage, cheese, and vegetables. I usually sprinkle a little bit of salt and pepper and then some garlic salt to add a little more flavor (but you can use whatever toppings and seasonings you like!). Place in the oven for 12-15 minutes (mine cooked in about 13 minutes – just make sure that the egg is completely cooked and that your dough is done). Remove from oven, slice, and serve.