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.

Advertisements

Pistachio Ambrosia Salad

Down south, congealed fruit salads are a big thing. Every church social, potluck or holiday meal includes a version of this tasty treat. Each family has their own recipe and each recipe has its own name, but they are all similar and usually contain the following or variations: pudding, Jello, fruit, nuts, KoolWhip, etc. Some have cream cheese, some don’t. In my family, my sister-in-law makes a version she calls “FLUFF”.

The recipe I use came from the “Ask Heloise” section of the newspaper. It’s tasty, sinful and especially refreshing on a hot summer’s afternoon. Considering the high in Birmingham was 106F today, I needed something refreshing, so I whipped up a bowl of this wonderful salad, and thought I’d share this “tried and true” recipe with you.

  • 1 can crushed pineapple in juice
  • 1 can chunk pineapple in juice, or substitute with 1 chopped fresh, really ripe pineapple (I usually have a pineapple around the house, because it’s my favorite fruit, so that’s what I used)
  • 1 cup nuts (I used pecans)
  • 1 cup shredded coconut
  • 1 cup mini marshmallows
  • 1 small box instant pistachio pudding
  • 16oz soft KoolWhip

If using a fresh pineapple, here’s a secret test to see how ripe your fruit is. Try pulling out one of the green leaves atop the pineapple. A pineapple at the perfect stage of ripeness will give up a leaf with little pressure. It should also be a yellow color on the outside and not green between the scales.

In a medium bowl, add the crushed pineapple and chunks with their juice. Sprinkle the pistachio pudding over the pineapple, stir and let it sit for a minute or two. Next add the nuts, coconut and marshmallows and combine. Fold in the softened KoolWhip.

Refrigerate, covered, for at least an hour before serving. How easy is that??? 🙂