Margaritas

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!

Ingredients:

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!)

Enjoy! 🙂

Hershey’s Kisses Springtime Thumbprint Cookies

Serves: 36

Ingredients

  • 36 pieces HERSHEY’S KISSES Milk Chocolates, wrappers removed
  • 6 tablespoons butter or margarine, softened
  • 1/3 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Food coloring, in desired colors
  • Sanding sugar, in desired colors
  • 1/3 cup vanilla frosting

Shop Ingredients

Directions

  • Preheat oven to 350°F.
  • In large bowl, beat together butter and brown sugar until well blended. Beat in egg, milk and vanilla until well blended.
  • In separate bowl, stir together flour, baking soda and salt. Mix butter mixture into flour mixture.
  • For each color desired, evenly divide dough into separate bowls. In each bowl, mix in food coloring until color is uniform.
  • Form 36 1” balls. Roll each ball in matching sugar color; arrange on sheet pan.
  • Gently press thumb into balls to form indentation. Bake 8 to 10 minutes. Cool slightly; transfer to wire rack to cool.
  • Divide and tint frosting to match cookie colors. In each cookie indentation, place about ½ teaspoon frosting; press chocolate piece into frosting.

Original recipe available here.

Broccoli Cheese Casserole

This broccoli and cheese casserole is made with fresh broccoli and topped off with buttery Ritz crackers for the perfect crunchy topping!

INGREDIENTS

  • 32 ounces fresh broccoli florets
  • 10 ounces cream of chicken soup
  • 1 cup sour cream
  • 1 1/2 cups shredded cheddar
  • 1 teaspoon salt
  • 1/2 teaspoon cracked pepper
  • 1 1/2 cups crushed Ritz crackers
  • 2 tablespoons melted butter

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.
  2. Add the broccoli to a large microwave safe bowl along with ÂĽ cup of water. Cover tightly with plastic wrap and microwave for 5 minutes. Let stand, covered, for 2 minutes.
  3. Carefully remove the plastic wrap and drain the liquid.
  4. Add the cream of chicken soup, sour cream, salt, pepper, and cheddar to the bowl with the broccoli and stir well to combine.
  5. Pour broccoli mixture into prepared baking dish.
  6. Top with the cracker crumbs and drizzle with the melted butter.
  7. Bake for 30-40 minutes, or until broccoli is as tender as you’d like and cheese is fully melted.
  8. Serve immediately.

Original recipe available here.

Sour Cream Chicken Enchiladas

Ingredients:

  • Two 10oz cans mild green enchilada sauce
  • One 10.5oz can condensed cream of chicken soup
  • One 8oz container sour cream
  • 4 cups shredded cooked chicken
  • One 4oz can diced green chiles
  • 3.5 cups grated mozzarella cheese
  • Ten 10in soft flour tortillas
  • Toppings if desired: 1 vine ripe tomato, fresh cilantro, fresh lime wedges

Directions:

  • Preheat oven to 350 degrees
  • Spray 9×13 in baking dish with vegetable oil
  • In a large bowl, whisk together enchilada sauce, cream of chicken soup, and sour cream. Spread about 1/2 cup of sauce in bottom of baking dish. Set aside remaining sauce.
  • In medium bowl, combine chicken and chiles.
  • Sprinkle mozzarella cheese on tortilla, then add some shredded chicken and chile mixture.
  • Tightly roll up tortilla and place it seam side down in pan.
  • Pour remaining sauce over filled tortillas.
  • Bake for 20 minutes.
  • Remove from oven and sprinkle remaining mozzarella cheese on top
  • Bake until cheese is melted. About 15 minutes.
  • Top with chopped tomatoes, cilantro, and/or lime wedges at table.
  • Serve with mexican rice and beans.

Original recipe available here.

Harvey Pancakes

A recipe perfected over many family pancake breakfasts, including some tips and tricks from Magnolia Table‘s Best-Ever Fluffy Pancakes recipe.

Ingredients:

  • 1 Box Jiffy Corn Muffin Mix
  • 1 cup Bisquick
  • 1 tsp Vanilla Extract
  • 2 Tbs sugar
  • 1 cup buttermilk
  • 2 eggs

Directions:

  • In large bowl, whisk muffin mix, Bisquick, and sugar
  • In medium bowl, whisk buttermilk, vanilla extract, and eggs
  • Combine liquid and dry ingredients
  • Let rest 10-15 minutes
  • Heat a skillet to medium high heat
  • Cook until lightly brown on the bottom and top is bubbly, about 2 minutes
  • Pancakes are best eaten hot, just after cooking.

Candy Cane Cookies

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.

Original recipe available here.

Classic Cheesecake

Classic Cheesecake with a Gingersnap Cookie Crust and Raspberry Sauce

Ingredients:

  •  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
  • Fresh raspberries

Directions:

Preheat oven to 350ÂşF. 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 325ÂşF. 

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.

Best Apple Crumble

Ingredients:

Filling

3 large apples, peeled, coarsely chopped (about 3 cups) 

1/2 cup granulated sugar

1/4 cup packed brown sugar

1 to 2 teaspoons ground cinnamon

1/4 cup cold butter or margarine, cut into small pieces

Topping

1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix

1/2 cup butter or margarine, melted

1/2 cup chopped pecans

Steps:

  • 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.

Original recipe available here.

*Sub with gluten free or non-dairy ingredients and still SUPER yummy. I used vegan non-dairy butter and gluten free oatmeal cookie mix. yum!

Easy Breakfast Pizza

Original recipe from sixsistersstuff.com

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.

Makes 6-8 servings.


Raspberry Cheesecake Brownie Pie Recipe

Original recipe from Magnolia Blog.

Ingredients:

+ Frozen pie crust, thawed (for homemade Pie Crust, see page 28 of the Magnolia Table cookbook)

RASPBERRY CHEESECAKE MIXTURE

+ 8 oz softened cream cheese
+ â…“ cup sugar
+ 1 egg
+ 1 tsp vanilla extract
+ ½ cup red raspberry preserves (you can also evenly substitute for another fruit flavor)

BROWNIE PIE FILLING

+ 8 oz butter, unsalted
+ 2 oz baking chocolate, unsweetened
+ 1 cup sugar
+ ½ tsp salt
+ 1 tsp vanilla extract
+ 3 eggs
+ ½ cup flour
+ ½ cup semisweet chocolate chips

Instructions

1. Preheat the oven to 350 degrees F.

2. If your pie crust is frozen, let it thaw out before filling it.

Part 1: Brownie Pie Filling

3. Heat the butter and unsweetened chocolate in a small saucepan over low heat, stirring until melted and smooth.

4. Remove the pan from the heat and whisk in the sugar until smooth. Pour into a medium bowl and set aside to cool for 10 minutes.

5. Whisk the eggs into the cooled brownie mixture one at a time. Whisk in the flour, vanilla extract and salt.

6. Fold in chocolate morsels. Pour half of the brownie batter into the pie crust. Set aside.

Part 2: Raspberry Cheesecake Mixture

7. Whisk the cream cheese, sugar, egg, and vanilla extract together until smooth.

8. Pour the cheesecake mixture on top of brownie batter in the crust. Dollop raspberry preserves and the remaining brownie batter on top. Use a knife to swirl together to create a marbled look.

9. Bake until just set and a crust forms on top, approximately 50-60 minutes. Cool to room temperature on a wire rack.

10. To store, wrap tightly and keep at room temperature for up to 2 days. You can also store it in the refrigerator for up to 3 days. Past that the crust could become soggy.

Top with homemade whipped cream and fresh raspberries, or even drizzle more raspberry preserves on top and enjoy. Oh, and happy pi(e) day!