Margarita Cake

Ingredients

Crust Ingredients

1-1/2 cups coarsely crushed pretzels 

1/2 cup sugar 

1/3 cup butter, melted

2 tablespoons bottled nonalcoholic margarita mix

Cake Ingredients

1 box white cake mix 

1-1/4 cups bottled nonalcoholic margarita mix

2 tablespoons tequila (optional)

1/3 cup oil 

1 tablespoon grated lime peel (about 1 lime) 

3 egg whites 

1 container (8 oz) frozen whipped topping, thawed 

Additional lime slices and/or green decorating sugars, if desired

Directions

Heat oven to 350°F. Grease bottom only of 13×9-inch pan with shortening and lightly.

In a medium bowl, mix pretzels, sugar, butter, and margarita mix. Spread evenly and press gently into bottom of pan. Set aside.

In a large bowl, beat cake mix, margarita mix, tequila (if using), oil, 1 tablespoon lime peel and the egg whites with electric mixer for about 2 minutes, scraping bowl occasionally. Pour batter over pretzel mixture.

Bake cake for 33 to 35 minutes or until light golden brown. Cool completely, about 2 hours. Frost with whipped topping; decorate with additional lime slices and or green sugars. Store covered in refrigerator.

Lava Flow

Aproximate Ingredients:

46 oz pineapple juice
40 oz coco lopez
1 pint half and half
ice
frozen strawberries in syrup
2 tablespoons water
clear cups
straws

It's really easy but my measurements aren't exact. It's one part pineapple juice to one part coco lopez (cream of cocnut, it's in a can.) Usually it takes about three cans of coco lopez to one big can of pineapple juice. Then you add half and half until it turns white. So I'd say about 1 pint of half and half. In a separate bowl puree strawberries, sugar and water. Or you can puree frozen strawberries in syrup with a little water that seems to work a little better. You want it to be somewhat thick, almost like a syrup texture. Pour strawberries in the cup about an half an inch to an inch high. Put ice in your blender and pour the coconut mix in unitl it's at an even height with the ice. Blend, then pour in the cup with strawberry mix. The strawberries should come up the sides of the cup. If it doesn't, either thin out your strawberries a little bit, or before pouring the coconut take the cup and swish the strawberries around so they stick on the sides of the cup

Raspberry Lychee Sorbet Served with Champagne (Champagne Floats)

Raspberry Lychee Sorbet Served with Champagne 

(Champagne Floats) 

INGREDIENTS

• 1 ½ cups/280g frozen raspberries
• 1 can (20 oz/565g) can of lychees packed in their own juices
• A few drops of rosewater

INSTRUCTIONS

1. Purée the raspberries with the lychees and their juices in a high speed blender or food processor until smooth.
2. Scrape the purée through a fine sieve into a bowl; pressing to discard the seeds.
3. Stir a couple drops of rosewater into the raspberry/lychee purée and pour into ice cream maker.
4. Freeze according to the manufacturer’s instructions until set, about 25-30 minutes.
5. Transfer the sorbet to a plastic container and freeze until completely set and firm, about 1 hour.
6. To make the floats: Place a small scoop of the sorbet into a glass.
7. Slowly pour the Champagne over the sorbet. Garnish each glass with fresh raspberries, if desired.
8. Serve immediately.

Preparation time: 10 minute(s)
Cooking time: 30 minute(s)

(Source)

Strawberry Peach Vodka Collins Popsicles

Strawberry Peach Vodka Collins Popsicles

6 oz pureed strawberry (about 10 strawberries)
2 oz peach syrup (recipe follows)
12 oz tonic water
2 oz plus 3 oz vodka (divided use)

Instructions:

1. Stir strawberry puree with 2 oz. of vodka. Place three teaspoons of strawberry mixture in the bottom of popsicle form; set aside.

2. Stir peach syrup with tonic water stir to combine. Add vodka and stir to combine.

3. Pour peach and vodka mixture over strawberry mixture and stir to combine.

4. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

Peach Syrup

(You will have more syrup than you need. Save for other cocktail uses)

½ cup sliced peaches (about 4 medium size peaches)
1 cup water
1 cups sugar

Instructions:

1. Wash, peel, and pit peaches. Place peaches in a blender or food processor and process until peaches are pureed.

2. Place water, sugar and peach puree in a pot and bring to a boil and continue to boil for 5 minutes.

Pitcher Cocktail Recipe: Strawberry Basil Margaritas

Strawberry Basil Margaritas 

1 can (12 ounces) frozen limeade concentrate
10 strawberries (or 12 if you're using smaller ones from the farmer's market or your backyard.)
8 basil leaves
2 to 2 1/2 cups tequila (gold or silver)

Empty the limeade concentrate into a pitcher. Add 2 1/2 cans of water and 1 1/2 (18 ounces, or 2 1/4 cups) cans of tequila (or a bit less, if you don't want your drinks to be quite as strong).

Hull the strawberries, slice lengthwise, and add to the pitcher. Crumple the basil a little in your hands (this will help the basil flavor release into the drink) and add it to the pitcher, too. Place the pitcher, covered, in the fridge overnight, or for at least four hours.

When you remove the pitcher from the fridge, your margaritas will be a lovely pale pink color. Now all you have to do is serve them and wait for the compliments to pour in.

(Original Recipe)

Birthday Cake Martini's!

Birthday Cake Martinis

1.5 ounces vanilla vodka 

1.5 ounces cranberry juice 

1/2 ounce champagne 

Rim glass with Sprinkles.

 Combine vodka and cranberry juice in an ice shaker, half-filled with ice cubes. Shake well. Strain into glass. Top with Champagne. Drop in cherry. Enjoy!

Melon Mint Sangria

Perfect for a sweltering Summer afternoon, this Melon Mint Sangria recipe is sure to cool you off!

Mint Melon Sangria 
(Original Recipe)

Ingredients: 1 ½ cups diced watermelon 
1 ½ cups diced cantaloupe 
1 ½ cups diced honeydew melon 
2 cups ice 
10 mint leaves 
Juice from ¼ lime 
2 bottles spumonte or other sparkling wine 

Directions: Pour all of the diced melons in a large glass pitcher. Top with ice. 

Gently muddle mint leaves with the lemon juice. Add to pitcher. 

Pour wine last into the glass and stir with a wooden spoon.