Italian Amaretto Margaritas

I know National Margarita Day was yesterday but another recipe to add to your margarita selection couldn’t hurt. Variety is the spice of life!

Italian Amaretto Margaritas

Amaretto gives this drink a fun twist! Frosty glasses rimmed with amaretto and sugar make this drink even better.

Ingredients 

• 4 fluid ounces amaretto liqueur, plus additional
• white sugar
• 6 fluid ounces frozen limeade concentrate
• 6 fluid ounces tequila
• 1/2 cup orange juice
• 6 cups ice
• lemon and lime wedge for garnish

1. Dip the rims of 4 margarita glasses in amaretto, then into sugar; set aside.
2. Pour the limeaid, tequila, amaretto, orange juice, and ice into the bowl of a blender.
3. Puree until smooth, then pour into prepared glasses.
4. Garnish with lemon and lime wedges.

ENJOY! REMEMBER DRINK RESPONSIBLY!

Happy National Margarita Day

“Wastin away again in margaritaville
Searching for my lost shaker of salt”

Happy National Margarita Day! This post will feature some delicious margaritas to enjoy on this day. It’s may be cold where you all but it’s always sunny in Margaritaville.

Kiwi Margarita 

Enjoy Responsibly!

Ingredients

• 1/2 cup superfine sugar
• 1/3 cup gold tequila
• 1/3 cup triple sec
• 2 large kiwis, peeled
• 1 cup fresh lime juice
• 2 cups small ice cubes
• Lime wedge for rim
• Sugar for rim
• Kiwis sliced for garnish

1. Combine the sugar, tequila, triple sec, kiwis, and lime juice in a blender.
2. Fill with ice cubes and blend until smooth.
3. Wet the rims of your margarita glasses with lime wedge and then dip rims in sugar.
4. Pour blended margarita into glasses and garnish with kiwi slices.

Let’s have a margarita with a pop of raspberry! Raspberry is a great flavor that doesn’t seem to get used as often.

Sauza Raspberry Margarita

Enjoy the fruity, tangy flavor of raspberry in this summery margarita made with flowery white tequila and served on ice. Yea it’s not summer but who cares! Enjoy responsibly. 

Ingredients

Original Recipe Yield 9 servings

• 9 ounces Sauza Silver Tequila
• 3 ounces Dekuyper Razzmatazz
• 24 ounces Margarita Mix
• Lime wedge for rim garnish
• Sugar for rim

1. Combine the ingredients without ice and shake vigorously.
2. Wet the rim with a lime wedge and dip rim of glass into sugar.
3. Then just pour the mixture over ice in rimmed glass.
4. Garnish with a lime wedge.

The piña colada is a popular cocktail. Let’s turn those flavors on their head an make a coconut margarita.

Coconut Margarita

Ingredients 

• 1 cup sweetened shredded coconut
• 1/2 teaspoon salt
• 1/2 cup freshly squeezed lime juice, plus 2 tablespoons for glasses (about 5 limes)
• 3/4 cup Coco Lopez or cream of coconut
• 1/2 cup plus 2 tablespoons tequila
• 1/4 cup Cointreau or other orange liqueur

1. Preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with the salt. Spread on sheet; toast in oven, stirring frequently, until golden brown, 8 to 10 minutes. Let cool, then crush with your hands until crumbly.
2. Pour 2 tablespoons lime juice into a shallow dish. Place coconut mixture in another dish. Dip rims of two cocktail glasses in lime juice, then in coconut mixture, coating well.
3. Combine remaining ingredients with 1 cup ice in a blender; puree until smooth. Divide evenly between prepared glasses, and serve immediately.

I hope you all enjoy your day margaritas in hand or without! You can also enjoy fantastic mocktails on this National Margarita Day. I have posted the link under related articles. Remember ALWAYS DRINK RESPONSIBLY!

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

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Happy Birthday ME!

Today is my 22nd birthday! So that means its the perfect day to treat myself! It’s my party so I’m going to indulge if I want to! (No crying today!)

On this special day (which is also Betty White,  Zooey Deschanel, Muhammad Ali, and Jim Carrey’s birthday!) I decided to celebrate with my favorite party drinks and birthday cake!! Cake and cocktails for my birthday! A perfect combination

Raspberry-Apricot Sangria

Relax with a glass of this raspberry apricot-sangria, with fresh fruits and white wine. Perfect for a birthday girl. Now if only my birthday wasn’t so cold! Brrrrr

Ingredients

• 1 package (10 ounces) frozen sweetened raspberries, thawed
• 2 cups apricot nectar
• 1 bottle (750 ml) white wine, chilled (pick your favorite)
• 1/4 cup apricot brandy, if desired
• 2 cans (12 ounces each) Sprite or 7-UP, chilled
• 1/2 pint (1 cup) fresh raspberries
• Lemon and orange slices, if desired

1. Place thawed raspberries in blender. Cover and blend on high speed until pureed. Press blended raspberries through a strainer into small bowl, using wooden spoon; discard seeds.
2. Mix raspberry puree, nectar, wine and brandy in 2-quart nonmetal pitcher or container. Just before serving, add carbonated beverage, fresh raspberries and lemon slices. Serve over ice.

You can make this recipe several hours ahead and refrigerate it, except don’t add the carbonated beverage or the fresh raspberries. Add these ingredients just before serving.

Mangorita

Mango nectar makes turns this margarita into a mangorita!  

Ingredients

• 1 can (10 oz) frozen margarita drink mix
• 1 cup mango nectar
• 1/2 cup tequila
• 2 cups cracked ice

1. In blender, place all ingredients except ice. Cover; blend on high speed until blended.
2. Add ice. Cover; blend until smooth and slushy.
3. When serving margaritas, the rims of the glasses are typically coated with lime juice and dipped in coarse salt. For these sweeter “mangoritas,” coat the rim with lime juice and dip in coarse sugar.

Sparkling Strawberry-Lemonade Slush

Strawberry-Lemonade is always a delicious and refreshing drink any time of year. When they offer it at restaurants, I always make sure to order it at least once because it’s so good!

Ingredients

• 1 can (12 oz) Cascadian Farm frozen organic lemonade concentrate, thawed
• 1 bag (10 oz) Cascadian Farm frozen organic strawberries, thawed
• 1 cup water
• 5 cups ginger ale

1. In blender, place lemonade concentrate and strawberries; blend on high speed until smooth. Pour into nonmetal freezer container. Stir in water. Cover; freeze at least 4 hours.
2. If mixture is frozen solid, let stand at room temperature about 15 min. For each serving, measure 1/2 cup slush mixture into 8-oz glass; stir in 1/2 cup ginger ale. Serve immediately.

Marble Cake

My dad and I used to always have a Entenmann’s cake with ice cream. (He has a sweet tooth too…exactly where I got it from) Our favorite was the original with a scoop of Bryer’s vanilla ice cream but the marble cake was always SO delicious. Here is a delicious recipe using my favorite Betty Crocker Gluten Free cake mixes! Swirl Betty Crocker Gluten Free devil’s food and yellow cake mixes to create a delicious dessert. Perfect for my birthday!

Ingredients 

For the Yellow Cake

• 1 box (15 oz) Betty Crocker Gluten Free yellow cake mix
• 1/2 cup vegan butter, softened (Earth Balance)
• 2/3 cup water
• 2 teaspoons pure vanilla extract
• 3 eggs

For the Devil’s Food Cake

• 1 box (15 oz) Betty Crocker Gluten Free devil’s food cake mix
• 1/2 cup vegan butter, softened (Earth Balance)
• 1 cup water
• 3 eggs

For the Chocolate Frosting

• 3 cups powdered sugar
• 1/3 cup vegan butter, softened (Earth Balance)
• 2 teaspoons pure vanilla extract
• 3 oz unsweetened baking chocolate, melted, cooled
• 3 to 4 tablespoons coconut or almond milk

1. Heat oven to 350°F. Grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
2. In large bowl, beat yellow cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Set aside.
3. In another large bowl, beat devil’s food cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
4. Spoon yellow and devil’s food batters alternately into pans, dividing evenly. Cut through batters with table knife in zigzag pattern for marbled design.
5. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Remove from pans. Cool completely, top sides up, about 1 hour.
6. In medium bowl, beat powdered sugar and 1/3 cup butter with spoon or electric mixer on low speed until blended. Stir in 2 teaspoons vanilla and the chocolate. Gradually beat in just enough milk to make frosting smooth and spreadable.
7. On serving plate, place 1 cake, rounded side down (trim rounded side if necessary so cake rests flat). Spread with 1/4 cup frosting. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting.
8. Decorate with a festive Happy Birthday! and candles and ENJOY!

Lime and Chili Rubbed Chicken

I am all about flavor. Sweet, spicy, savory I like a lot of flavor. Dinner is a perfect time of day to inject some flavor in your day. Chicken is a perfect empty canvas just waiting for flavor to be painted on. Here is a great recipe that uses a zesty and robust rub to bring life into chicken breast.

Lime and Chili Rubbed Chicken

Ingredients

• 2 teaspoons chili powder (or a little more if you like a little heat but I wouldn’t do too much – you don’t want the chili powder to overpower the dish)
• 2 teaspoons packed brown sugar
• 2 teaspoons grated lime peel
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4  teaspoon ground red pepper (cayenne)
• 4 boneless skinless chicken breasts (about 1 1/4 lb) (you can do this with boned skinless chicken breast as well)
• 2 teaspoons olive or canola oil

1. Preheat the oven to 375°F. Line a shallow baking pan with aluminum foil. Lightly grease the foil so that the chicken does not stick. Set aside.
2. In small bowl, mix chili powder, brown sugar, lime peel, salt, garlic powder and ground red pepper. Rub both sides of chicken with oil, then with spice mixture.
3. Refrigerate the “rubbed” chicken 20 to 30 minutes before baking (this really enhances the flavor).
4. Place the chicken in the prepared pan and bake for 25 to 30 minutes or until the juice of the chicken is clear when the thickest part is cut.
5. Serve with you favorite sides and ENJOY!

This recipe makes me think of the fiesta lime chicken that they have at Applebee’s and what would great with this chicken? A margarita! Here is a classic margarita recipe.

Classic Margarita

Ingredients

• 1 (6 ounce) can frozen limeade concentrate (your favorite)
• 6 fluid ounces tequila (your choice)
• 2 fluid ounces triple sec
• Lime wedge (to rim glasses)
• Coarse sugar (to rim glasses)
• Lemon or lime slices (for garnish)

1. Fill blender with crushed ice. Pour in limeade concentrate, tequila and triple sec. Blend until smooth.
2. Pour into sugar rimmed margarita glasses and serve. (to rim your glasses, dip your glass in warm water and then dip into coarse sugar or you can rub the rim with a lime wedge then dip into the sugar)

Mock Margarita

Ingredients

•  Coarse sugar (to rim glasses)
• Lime wedge (to rim glasses)
• 1 6-ounce can frozen limeade concentrate (your favorite)
• 3/4 cup orange juice
• 2/3 cup sweetened grapefruit juice
• 25 to 30 small  ice cubes (about 4 cups)
• Lemon or lime slices (for garnish)

1. If desired, rub rims of margarita glasses with lime wedge; dip rims into a shallow dish of coarse sugar and shake off excess. Set aside.
2. In a blender, combine limeade concentrate, orange juice, and grapefruit juice. Cover and blend until smooth. With the blender running, gradually add ice cubes through the hole in the lid, blending until slushy.  Pour into margarita glasses. If desired, garnish with lemon or lime slices.

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