Frozen Strawberry Margarita Shots

strawberrymargarita

Happy Easter everyone! Ok, so maybe this isn’t a proper Easter recipe, but for some families it may be just the right thing. While my family is great, many friends dread family encounters. I know it’s alcohol and it’s Easter, but that combination isn’t so strange in my family. See one side of my family was a strong Catholic family from New Orleans, and every family gathering (regardless the reason we gathered) involved a half-gallon of bourbon and some 3 liter Cokes. So for me, having a highball was common place. It didn’t matter what day of the week it was or what day of the year it was. I’d walk into my grandparent’s house and the first thing they would tell me was to make myself a drink. I miss my grandparents 😦

Today we spent the morning repairing the seawall at the lake, which got me thinking about pier parties and this recipe will be a must for the next one we have, so get ready ladies, because I’ll be the one passing out the Patron strawberries!

  • 1# box of strawberries
  • 1 cup plus 1/2 cup (divided) of your favorite Margarita mix
  • 1/2 cup tequila
  • 2 tsp triple sec or orange juice
  • 1 box strawberry JELL-O
  • Limes and sugar for garnish

Wash the strawberries and cut a flat spot on the bottom of each so they will sit flat. Remove the stem and hollow out the core (best done with a melon baller).

In a sauce pan, bring 1 cup of Margarita lime mix to a boil. Add the strawberry JELL-O and stir until dissolved. Remove from heat, then add the tequila and triple sec/orange juice. If you add it to the boiling liquid, all your alcohol will boil off.

Spoon the mixture into your strawberry cups and place cups on a platter or tray. Freeze until set/solid.

Before enjoying, let them thaw slightly. Dip each strawberry top in Margarita mix and then dredge in sugar. Garnish with a lime.

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Peaches & Cream Pie

Nothing screams summer in the south like fresh picked peaches, and I heard today the peach crop has already matured because of our mild winter. Everyone knows how to make a peach cobbler, the standard peach dessert, but here’s a recipe for a delicious cold dessert that’s perfect on a hot summer’s day. It’s also an easy one, requiring no oven time (great for those of us with hot 50’s Ranch homes featuring 8′ ceilings). You can substitute canned peaches if you’d like, or if peaches aren’t readily available in your area, but nothing beats a ripe, juicy peach!

  • 1 deep dish 9″ graham cracker crust (you can make your own, but a store bought one is just fine)
  • 3/4 cup boiling water
  • 1 3oz package of peach flavored Jell-O
  • 2 cups ice cubes
  • 1 1/2 cups thawed Cool Whip
  • 2 cups fresh peeled and chopped peaches

In a mixing bowl, empty the peach Jell-O and pour in the boiling water. Stir until Jell-O has completely dissolved, then add the ice cubes and stir until the mixture begins to thicken. Remove any unmelted ice cubes, then fold in the Cool Whip. Put mixture in the refrigerator for about 15 minutes to chill and start to set up. You want it to be the consistency where you can spoon it into the crust, not pour it in.

One the Jell-O mixture has cooled and began to set, mix in the fresh peaches, fill the graham cracker crust and refrigerate the pie for at least 3 hours before serving. Slice and enjoy!

If you have a lot of peaches, you can make several pies and freeze them. To serve, remove a pie from the freezer and allow the pie to soften overnight in the refrigerator before slicing.