Why mix up cocktails one at a time when you can make a batch? This pitcher paloma cocktail recipe is so refreshing everyone will want a glass. Don’t forget the Tajin-salt rim!

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I made this batched pitcher paloma cocktail recipe for a neighborhood potluck and it was very popular. I normally don’t enjoy grapefruit, but the combination with fresh lime and smoky mezcal made for a rich get refreshing beverage. Prefer a mocktail version? Either substitute with your favorite non-alcoholic tequila, lime juice, or more sparkling water.

No matter which way you make it, this pitcher paloma cocktail is the perfect beverage for all your summer cookouts and BBQs – after all it’s BBQ week! May I suggest serving it with corn spoon bread, scalloped potatoes with bacon & jalapeno, foolproof ribs, or something else from the list below from a few foodie friends of mine also participating in BBQ week.

Welcome to #BBQWeek where we celebrate all things barbecue related! From slow cooked pulled pork to grilled chicken, salsa and sides, and delicious pies there’s a recipe that’s perfect for your summer cookout parties.

Monday’s #BBQWeek Recipes

• BBQ Dry Rub Seasoning from Blogghetti
• Cheesy Corn Dip from Art of Natural Living
• Chicken Bacon Ranch Pasta Salad from Our Crafty Mom
• Grilled Chicken Salad with Blueberry Vinaigrette from Jolene’s Recipe Journal
• Margarita Jello Shots from Easy Recipes for One
• Pellet Smoked Weisswurst from A Day in the Life on the Farm
• Red, White, and Blue Potato Salad from Karen’s Kitchen Stories
• Smoked Leg of Lamb from A Kitchen Hoor’s Adventures

PITCHER PALOMA COCKTAIL RECIPE

Print

Yield: 8 Servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COCKTAILS

• 16 oz. fresh squeezed grapefruit juice
• 16 oz. mezcal*
• 2 oz. fresh squeezed lime juice
• 2 oz. agave nectar**
• 1/2 tsp salt
• Ice
• 16 oz. cold sparkling water

GARNISH

• 2 Tbsp Tajin
• 2 Tbsp smoked coarse salt***
• Grapefruit or lime slices

Directions

1. In a large pitcher, stir together the grapefruit juice, mezcal, lime juice, agave, and salt. Cover and chill until ready to serve****.
2. Before serving, combine salt and Tajin in a shallow bowl or small plate. Rub the rim of the glasses with a lime wedge and invert into the Tajin-salt mixture to coat.
3. Fill classes 3/4 with ice, 3/4 with Paloma, top with sparkling water, garnish with a slice of grapefruit or lime and serve.

Notes

*Or tequila if you prefer, mezcal gives a little smoky flavor. **Or simple syrup. ***Regular coarse salt also works. ****Best served same day.

Source: Adapted from The Kitchn.

This fresh, homemade watermelon lemonade is sweetened with a rosemary simple syrup that is perfect for summer gatherings. Also delicious spiked with tequila or vodka!

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Have you ever made your own lemonade before? It might seem tedious to squeeze a bunch of lemons but I swear it’s the best lemonade you’ll ever have and you don’t need a whole lot of ingredients. Today’s version adds in rosemary and watermelon for something a little different.

Rosemary Watermelon Lemonade Ingredients:

• Seedless watermelon
• Fresh lemon juice
• Fresh rosemary
• Sugar
• Water
• Tequila or Vodka (optional)

First, you made a rosemary simple syrup. Then all you have to do is mix with a little more water, watermelon puree, and fresh lemon juice. Just like that you’ve made your very own rosemary watermelon lemonade that the whole family will love. But if you’re looking for a spiked version, add a little tequila or vodka. Mix up a Watermelon Mojito while you’re at it too.

Friday #LemonWeek Recipes

• Lemon Poppy Seed Sweet Rolls by Fresh April Flours
• Grilled Chicken Piccata by Palatable Pastime
• Creamy Lemon Smoothie Recipe by Blogghetti
• Gluten Free Lemon Bars by Hezzi-D’s Books and Cooks
• Lemon Tarragon Salmon by Art Of Natural Living
• Meyer Lemon Vanilla Shortbread Cookies by Karen’s Kitchen Stories
• Lemon Poppy Seed Thumb Print Cookies by Cheese Curd In Paradise
• Lemon Pasta by Devour Dinner
• Lemon Blueberry Cookies by Best Cookie Recipes
• Lemon Tea Bread by The Freshman Cook
• Homemade Lemon Cake by Simply Inspired Meals
• Italian Lemon Ricotta Cake by The Fresh Cooky
• Lemony Shrimp Pasta by A Day In The Life On The Farm
• Lemon Crumb Muffins with Lemon Glaze by An Affair From The Heart
• Lemon Poppy Seed Cake by Kathryn’s Kitchen Blog
• Ina Garten’s Lemon Chicken by Jen Around The World
• Lemon Ice Cream by Lemon Blossoms
• Lemon Sour Cream Pound Cake by Home Cooked Harvest
• Grilled Lemon Herb Flatbread by That Recipe
• Lemon Meringue Cheesecake by The Redhead Baker
• Oven Baked Lemon Pepper Chicken and Gnocchi by Jonesin’ For A Taste
• Dragonfruit Lemonade by Magical Ingredients

ROSEMARY WATERMLEON LEMONADE

Print

Yield: 6 servings Prep Time: 35 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups water, divided
• 1-1/2 cups sugar
• 3 springs fresh rosemary
• 3 cups pureed fresh seedless watermelon
• 1-1/2 cups fresh lemon juice (about 6 large lemons)
• 1 cup tequila or vodka, optional
• Thin lemon slices and rosemary, for garnish

Directions

1. In a medium saucepan, bring 1-1/2 cups of the water and sugar to a boil. Simmer until sugar has dissolved. Add the rosemary, remove from heat, cover. and let steep for 30 minutes.
2. Strain into a pitcher. Discard rosemary sprigs (or keep for garnish). Add remaining 1-1/2 cups cold water, watermelon puree, and lemon juice to a pitcher and stir until the sugar dissolves. Stir in tequila, if using. Refrigerate until ready to serve.
3. Pour into a glass filled with ice and garish with slice of lemon and rosemary..

Source; Adapted from my Homemade Strawberry (Vodka) Lemonade and Lavender Vodka Lemonade.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Check out the amazing prizes you can win in our #LemonWeek Giveaway!

Prize #1: Rodelle Prize Pack

Rodelle Prize Pack includes:

• 2 count Gourmet Madagascar Vanilla Beans
• 2oz Almond Extract
• 4oz Natural Baker’s Extract
• 4oz Vanilla Paste
• 8oz Gourmet Vanilla Extract
• 25oz Organic Baking Cocoa

Prize #2: La Tourangelle Prize Pack

La Tourangelle Prize Pack includes:

• Extra Virgin Olive Oil
• Roasted Walnut Oil
• Regenerative Sunflower Oil
• 4oz Vanilla Paste
• Fleur de Sel Almond Butter

Terms and conditions: This #LemonWeek is sponsored by Rodelle and La Tourangelle which starts 5/23/2022 and ends 6/3/2022 at 11:59pm ET. Enter to win a prize pack from Rodelle or La Tourangelle that include baking and cooking ingredients. This giveaway is open to anyone 18 years or older in the United States. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Two (2) winners will be selected and sent prize packages directly from the giveaway sponsors. The #LemonWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #LemonWeek posts or entry.

Celebrate Dia de los Muertos with this blood orange and hibiscus margarita. Cheers to all our loved ones who can no longer be with us!

This post and recipe was created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

It’s the second to last day of #HalloweenTreatsWeek but the last recipe for me. Normally I would have squeezed in a PBchocSat combo for tomorrow but we have a bye week. Which I am all too thankful for because I seem to have contracted something awful that’s been going around and stayed home from work yesterday, and also missed out on the Ohio Eggs event last night (excuse e while I go pout). Hopefully by the time you are reading this I am feeling much better as I of course have many plans this weekend.

The festival of Dia de los Muertos may not be until Halloween but it felt like the day of the dead in my house yesterday as all I did was sleep. Thank goodness I already had these margaritas made or there’s no chance I would be sharing them with you today. Not that sharing anything with me right now is a good idea unless you want to get sick. Sorry, delirium jokes aren’t very funny. But I’m super happy with how these turned out, incorporating hibiscus into the simple syrup that adds just a little extra flavor when combined with the blood orange juice and tequila. Perfect for sipping while handing out candy to the kids ;-). Want more? Try my blood orange margarita jello shots or a purple margarita could be a purple people eater!

I used sponsored products for this recipe such as granulated sugar from Dixie Crystals, sprinkles and straws from Sweets and Treats Shop, and marshmallow sculls from Treat Street USA. Scroll down for the list of other spooky treats for #HalloweenTreatsWeek today and at the end of this post is the giveaway info and entry!

Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!

• Poison Apple Cupcakes from Big Bear’s Wife
• Apple Cider Jello Shots from Fake Ginger
• Ghost Meringue Cookies from Cookaholic Wife
• Eyeball Monster Cookies from Jen Around the World
• Spooky Eyeball Truffles from Sweet Beginnings
• Halloween Chocolate Cake from Back To My Southern Roots
• Bloody Eyeball Crinkle Cookies from Creative Southern Home
• Day of the Dead Margaritas from The Spiffy Cookie
• Ectoplasm Fluff Salad from A Kitchen Hoor’s Adventures
• Loaded Bat Bark from Who Needs A Cape?
• Halloween Icebox Cake from Lemon Blossoms
• Creepy Eyeball Popcorn Balls from West Via Midwest
• Purple People Eater Cupcakes from Jonesin’ For Taste
• Caramel Apple Cheesecake Cheeseballs from Sweet ReciPEAs
• Pumpkin Patch Cupcakes from The Beard and The Baker
• Halloween Cakesickles from Pint Sized Baker
• Halloween M&M Cookie Bars from Katie’s Cucina
• Witches Midnight Puppy Chow from My Sweet Zepol
• Individual Jack Skellington Cheesecakes from Savory Moments
• Vegan Pumpkin Cupcakes with Dark Chocolate Sprinkle Frosting from The Baking Fairy
• Halloween Brownie Parfait from Intelligent Domestications
• Bloody Good Fudge from A Blender Mom
• Pumpkin Spice Cupcakes with Pumpkin Frosting and Spooky Sprinkles from Nancie’s Table
• Spooky Shortbread Cookies from Shockingly Delicious

Two years ago: October 2017 Stitch Fix #25

Four years ago: Chocolate Chip Peanut Pie

Five years ago: Homemade Peanut Butter Goo Goo Clusters

Six years ago: Crispy Gnocchi

Eight years ago: Butternut Squash Soup

DAY OF THE DEAD (BLOOD ORANGE HIBISCUS) MARGARITAS

Serves 1

Ingredients:

HIBISCUS SIMPLE SYRUP

1 hibiscus tea bag

1 cup water

1 cup Dixie Crystals granulated pure cane sugar

MARGARITAS

3 oz. tequila

2 oz. fresh blood orange juice

1 oz. lime juice

1 oz. hibiscus simple syrup

Ice cubes

Bright sprinkles (I used Sweets and Treats) or coarse salt for the rim

Directions:

1. In a medium saucepan over medium-high heat, combine water and tea bag and bring to a boil. Remove from heat and let steep according to manufacturer instructions. Remove tea bag, bring back to a boil, and add sugar, whisking until it dissolves. Turn off heat and set aside to cool.
2. Rim the ridge of your glass with a lime wedge and dip in sprinkles or coarse salt. Fill the glass with ice, if preferred.
   In a cocktail shaker, combine the tequila, blood orange juice, lime juice, hibiscus simple syrup, more ice, and shake for about 30 seconds. Strain and pour over ice in glass. Repeat for additional margaritas.

Source: Adapted slightly from my Kiwi Margaritas.

Happy Halloween! It’s October which means it’s time for Spooky Season and this year’s #HalloweenTreatsWeek event! #HalloweenTreatsWeek is hosted by Angie from Big Bear’s Wife & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

For the 2nd annual #HalloweenTreatsWeek event we have 41 fantastically talented bloggers that are sharing their favorite Halloween recipes throughout the week! There are going to be over 160 Halloween themed recipes shared during this year’s #HalloweenTreatsWeek and we can’t wait for you to see them all! Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!

Plus, don’t forget that we have 6 (six) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

Prize #1

Prize #1 — Dixie Crystals is giving away a “Dinner and Dessert Set” – ONE 6-Quart Cook & Carry Programmable Slow Cooker, a Pyrex mixing bowl set plus some fun Dixie Crystals items like a Dixie Crystal Apron and Cookbook!

Prize #2

Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including 4oz Adams Best, 1.5 oz Peppermint, 1.5oz Almond, 1 bottle vanilla cinnamon sugar, 1 bottle pumpkin pie spice

Prize #3

Prize #3 —Wilton is giving away a Texturra 7-Piece Bakeware Set

Prize #4

Prize #4 — Sweets and Treats Shop is giving away a large baking box of goodies! Sweets and Treats will send one lucky winner a large assortment of sprinkles and lines and other samples of their products!

Prize #5

Prize #5 — Treat Street USA is giving away a set of Holiday Treat Decorations (1 Gummy Assortment, 1 Marshmallow Snowman, 1 Toy Solider and 1 Gingerbread Men)

Prize #6

Prize # 6– Litehouseis giving away the following: 1 Litehouse® Honeycrisp Apple Cider, 1 Litehouse® Old Fashioned Caramel, 1 Litehouse® Pumpkin Spice Caramel, 1 Litehouse® Butterscotch Caramel & 1 Litehouse® Chocolate Dip, Snack Packs

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 7th – October 13th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 6 (six) prizes and therefore we will have a total of 6 (six) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop, Treat Street USA and Litehouse! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.

Some say that homemade margarita mix is better than store bought. But if you are daring (or lazy?) enough to go in the complete opposite direction, I give you the Redneck Margarita.

Happy National Margarita Day! Too bad it didn’t fall on Tuesday to also go with Taco Tuesday or Thursday for Thirsty Thursday. But I digress. This margarita was inspired by a beverage I was introduced to while floating down the Buffalo river in Tennessee one summer called “The Bullfrog”. Apparently the original bullfrog cocktail was made with lemonade, and I’ve seen a limeade version, but to me those are just vodka lemon/limeades.

The assembly is simple: remove liquid above the label from a 2 liter bottle of Mountain Dew, add 1 Kool-Aid packet of your preferred flavor (usually strawberry of blue raspberry lemonade for me), fill bottle up with vodka, cap and gently roll to mix. I don’t even like Mountain Dew and I find it delicious. The only difference between The Bullfrog and this margarita is the use of tequila instead of vodka.

But why the heck did I name it the “Flux Incapacitator”? “Redneck Margarita” may seem more fitting (and after googling, Urban Dictionary says it’s legit) but I made this as the cocktail for the third movie in our Back to the Future movie marathon that I told you about on Monday.

I started out thinking the cocktail should be brightly colored to emulate the flux capacitor in the Delorean and the Bullfrog with bright green Mountain Dew and Kool-Aid coloring fit the bill. Then, after deciding the food would be taco/Western themed I settled on turning it into a margarita. As for the name? It wasn’t too difficult for my punny brain. Add alcohol to a flux capacitor? More like incapacitated. I’m pretty proud of that one.

My only regret is forgetting to salt the rim before I took these photos.

One year ago: Beef Pot Pie with Herbed Biscuits

Two years ago: Blood Orange Margarita Jello Shots

Five years ago: Cajun Mac & Cheese

Six years ago: Pizza Bagels

FLUX INCAPACITATOR REDNECK MARGARITA

Serves 8

Ingredients:

2 liter bottle of Mountain Dew

Approximately 8 oz. tequila

1 blue raspberry lemonade Kool-Aid packet (or preferred flavor)

Coarse salt (or sugar)

Ice

Directions:

1. Remove liquid above the label from a 2 liter bottle of Mountain Dew (approximately 8 oz.)
2. Add contents of Kool-Aid packet, then refill bottle with tequila (approximately 8 oz.).
3. Cap tightly and gently roll to mix. Do not shake as it is carbonated!
4. Rim glass with coarse salt (or sugar) and serve over ice.

Source: Adapted from someone I briefly befriended on the Buffalo River in TN.

Next time you’re blending up your favorite smoothie, tip some tequila in there and serve it as a brunch cocktail!

HAPPY STAR WARS DAY TO YOU AND HAPPY 31st BIRTHDAY TO ME!!!

For the first 3 years of blogging, I shared obnoxious birthday treats on this day (just scroll down and take a gander at my list of previous years posts right before the recipe). Some how all 5 years I’ve neglected to remember to make something Star Wars themed for today even though I actively celebrate it almost as much as my birthday. And now we also have #BrunchWeek to throw into the mix!

Last year was actually the first year that #BrunchWeek landed on my birthday and I made cute scone cakes. This year let’s celebrate Cinco de Mayo a day early in addition to the rest of the mayhem. So how do you feel about… boozy margarita smoothies! After my wine smoothie success I had to take it a step further with another type of alcohol smoothie. And it was a glorious step. Who’s in for a Mexican themed brunch menu? Mexican eggs benedict anyone?

Don’t forget to check out all of our awesome sponsors HERE (such as Nielsen-Massey pure orange extarct, and Kitchen IQ measuring spoons, Dixie Crystals (Imperial Sugar) as used in this post) and you’ll also have a chance to get your hands on some of their awesome swag! And of course there’s plenty more recipes to check out from the rest of the crew below.

BrunchWeek Beverages:

• Charred Onion Rickshaw by Culinary Adventures with Camilla.
• Fruity Popsicle Sparkling Cocktails by The Healthy Fit Foodie.
• Boozy Margarita Smoothie by The Spiffy Cookie.

BrunchWeek Breads, Grains and Pastries:

• Baked Blueberry Oatmeal by Hezzi-D’s Books and Cooks.
• Baked S’Mores Doughnuts by Sarcastic Cooking.
• Beghrir Choco (Algerian Chocolate Honeycomb Pancakes) by Tara’s Multicultural Table.
• Blueberry Raisin Bread by Palatable Pastime.
• Blueberry Swirl Bread by Big Bear’s Wife.
• Cinnamon Bubble Roll by That Skinny Chick Can Bake.
• Everything Bagel Bread by Love & Confections.
• Homemade Cinnamon Swirl Bread by Family Around The Table.
• Lemon Blueberry Shortcake by {i love} my disorganized life.
• Lemon-Blueberry Cream Cheese Muffins by Rants From My Crazy Kitchen.
• Meyer Lemon Blackberry Cinnamon Rolls by Cindy’s Recipes and Writings.
• Nori Granola by The Texan New Yorker.
• Orange Cardamom Pancakes by Nik Snacks.

BrunchWeek Fruits, Vegetables and Sides:

• Apple Crisps with Maple Yogurt Dip by The Barbee Housewife.
• Asparagus Cheddar Tart by Making Miracles.
• Blueberry Cobb Salad by The Crumby Cupcake.
• Fruit Salad (Two Ways) with Poppy Seed Vinaigrette by Books n’ Cooks.
• Sorrel & Chive Dip with Spring Vegetables by Wholistic Woman.

BrunchWeek Egg Dishes:

• Crispy Breakfast Pitas by The Chef Next Door.
• Panchetta and Kale Omelette by Gluten Free Crumbley.
• Shrimp and Grits Eggs Benedict with Spicy Red Eye Gravy by The Suburban Soapbox.
• Vegetarian Quiche by Forking Up.

BrunchWeek Main Dishes:

• BBQ Cheese and Bacon Mushrooms by Jane’s Adventures in Dinner.
• Mexican Chicken Chilaquiles by Sweet Beginnings.
• Shrimp and Grits by The Redhead Baker.

BrunchWeek Desserts:

• Lemon Cheesecake Turnovers by From Gate to Plate.
• Struesel Topped Apple Gallette by Pink Cake Plate.

One year ago: Berry Cacao Nib Scone Cakes

Two years ago: Peanut Butter Birthday Bites

Three years ago: Birthday Overload Pancakes

Four years ago: Funfettinutter Cupcakes for Two

Five years ago: Peanut Butter Cup S’mores Ice Cream

BOOZY MARGARITA SMOOTHIE

Serves 2

Ingredients:

1/2 frozen banana

1/2 cup frozen pineapple chunks

1/2 cup frozen mango chunks

1/2 cup coconut water

1/2 tsp Nielsen-Massey pure orange extract

2 oz. silver tequila

1/2 tsp Imperial pure cane sugar, or to taste

1 Tbsp fresh raspberries

Coarse sugar, for rimming the glasses

Directions:

1. Combine all ingredients except raspberries in a blender and blend until smooth. Add sugar if needed, to taste.
2. Pour all but 1 tablespoon into two glasses rimmed with coarse sugar.
3. Add raspberries to the reserved smoothie and blend until smooth.
4. Drizzle or swirl raspberry sauce on top of smoothie and serve immediately.

Source: The Spiffy Cookie original.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. This recipe is intended for individuals ages 21 & up. Please drink responsibly.

Get ready for warm weather and Cinco de Mayo with this lightly kiwi margarita. Not too sweet but just enough fruity flavor to change things up.

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You may have started to notice a trend on Thursdays with the sharing of cocktail recipes. With the onset of warmer weather more people are enjoying libations – responsibly, we can only hope.

Along with this weather comes certain upcoming holidays which are often paired with cocktails such as Cinco de Mayo and Mother’s Day brunch next week. (Oh and my 30th birthday! How is that even possible?!)

In anticipation of such events, I’ve instated Thirsty Thursdays. This week’s cocktail is a fun kiwi flavored margarita to help you celebrate Cinco de Mayo.

The best part may be that I poured it in a margarita glass that I decorated years ago (similarly to the DIY tutorial I shared).

This glass was actually 1 in 3 with the other 2 bearing the nicknames of two of my close friends from undergrad (mine as you can see is Rinny). I made these for the three of us right before I moved away to Memphis, TN for grad school and yes I gave them going away presents even though I was the one who was leaving.

Eight years and one PhD later, I moved back to Columbus, OH in January and figured it was appropriate to bust this margarita glass out and make a toast to my return. Filled with kiwis and tequila.

Must Make Margaritas

• Classic Margarita Mocktail from Jen Around the World
• Creamy Strawberry Margarita Popsicles from That Recipe
• Frozen Strawberry Margarita from Art of Natural Living
• Mai Tai Margarita from A Kitchen Hoor’s Adventures
• Raspberry Margarita from Hezzi-D’s Books and Cooks
• Rose Margarita from Karen’s Kitchen Stories
• Sangria Margarita from Palatable Pastime
• Skinny Fruit Margarita from Our Good Life

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

One year ago: Gluten-Free Avocado Brownies

Three years ago: Baked Banana Almond Pancakes

KIWI MARGARITAS

Print

Yield: 1 serving Prep Time: 10 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

KIWI SIMPLE SYRUP

• 1/2 cup sugar
• 1/2 cup water
• 4 kiwis, peeled

MARGARITA

• 1-1/2 oz. (<1/4 cup) tequila
• 2 oz. (1/4 cup) triple sec
• 2 oz. (1/4 cup) lime juice
• 2-1/2 oz. (>1/4 cup) kiwi simple syrup
• Fresh lime and kiwi slices, for garnish
• Coarse salt for the rim

Directions

1. In a medium saucepan over medium-high heat, combine the sugar and water and bring to a boil, whisking until the sugar dissolves. Turn off the heat and set aside to cool.
2. Meanwhile, add the kiwis to a food processor and blend until pureed. Add the cooled mixture to the food processor and blend until smooth. Store in an air-tight container in the fridge until ready to use. Can be stored for a week or so.
3. Rim the ridge of your glass with a lime wedge and dip in coarse salt. Fill the glass with ice, if preferred. In a cocktail shaker, combine the tequila, triple sec, lime juice, and kiwi simple syrup with more ice, and shake for about 30 seconds. Strain and pour over ice in glass and garnish with lime and kiwi slices. Repeat for additional margaritas.

Source: Adapted slightly from How Sweet It Is.

Celebrate Cinco de Mayo with Happier Hour at home including this queso fundido with chorizo baked right in a cast iron skillet. Pair with your favorite tamales, tacos, and/or taquitos.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DelimexFiesta #CollectiveBias

Before you start planning your Mother’s Day brunch menu, what are you doing for Cinco de Mayo? Since my 30th birthday is the day before (only the best day ever – may the fourth be with you), Cinco de Mayo is basically my birthday 2.0 Mexican style. But instead of wading through the crowds at a local Mexican restaurant, how about we throw a Happier Hour party at home with a taco bar?

After picking up a few Delimex tamales, tacos, and taquitos at Walmart all I had to do was plan a couple side dishes to pair with them to complete my Cinco de Mayo menu. What better partner than hot and spicy cheese dip? I made queso fundido with chorizo which was first cooked on the stovetop and ended in the oven where it got all nice and bubbly.

To make things even easier, I was able to pop the taquitos into the oven as well so that they were both hot and ready at the same time. Which by the way means that after 25 minutes of total cook time you’ll be ready to eat this fabulous feast. Just as fast as if you were at a restaurant!

Despite the ease and speed at which this Happier Hour spread was executed, I still managed to burn the roof of my mouth as I could not resist and started to devour the taquitos straight out of the oven. Bob actually told me I was starting to look a bit frenzied. Don’t get in between me and my cheese when I am hungry, folks.

Of course this situation was enhanced further by dipping the taquitos right into the queso fundido because what’s better than dipping a cheesy chicken taquito into more hot cheese? If that’s crazy, I don’t want to be sane.

Be sure to check out more delicious recipes at DelimexFiesta.com. What are your favorite Cinco de Mayo recipes to spice up your taco bar for an at home Happier Hour?

One year ago: Breakfast Sausage Ravioli

Two years ago: Chicken Burgers with Garlic-Rosemary Greek Yogurt

Three years ago: Whole Wheat Thin Crust Pizza Dough

QUESO FUNDIDO WITH CHORIZO

Serves 8

Ingredients:

DIP

1/2 lb. (about 2 links) chorizo sausage, casings removed

1/2 medium onion, diced

Salt, to taste

2 jalapenos, seeded and diced

1 clove garlic, minced

3 Tbsp milk

8 oz. Monterey Jack cheese, shredded

GARNISH

1/2 avocado, sliced

1 Roma tomato, diced

1/4 cup fresh cilantro, chopped

Directions:

1. Preheat oven to 425 degrees.
2. In a medium ovenproof skillet (I used an 8-inch cast iron), cook and crumble the sausage until brown, about 5 minutes. Remove from skillet, leaving 1 teaspoon of oil behind, and pour the chorizo through a strainer, reserving the chorizo oil. Set both aside.
3. To the same skillet with 1 teaspoon of sausage oil, add the onion and a pinch of salt and cook over medium-high heat until the onion is soft and golden brown, about 5 minutes. Add jalapeno and garlic to the skillet and cook until fragrant, about 30 second to 1 minute. Add the milk and cook, stirring, until thickened slightly.
4. Remove from heat and stir in 3/4 of the chorizo, all of the cheese, and transfer the skillet to the oven. Bake for 10-15 minutes or until the cheese melts and the surface develops golden brown spots.
5. Remove from the oven, top with remaining chorizo, a few teaspoons of chorizo oil (if preferred), avocado, tomato, and cilantro. Serve immediately with tortilla chips.

Source: Adapted from The Pioneer Woman, Smells Like Home, A Cozy Kitchen, and Kitchen Konfidence.

This sweet, citrus cocktail will sneak up on you just like a shark attack. Hence the name. Made with lemon, pineapple, maraschino cherries, orange juice, tequila, and rum.

Let’s celebrate. Because it’s almost the weekend, the weather has been warm but rainy, and because it’s just fun to celebrate everyday victories. In fact, after work today my lab is going to happy hour and as usual we have been planning and looking forward to it since Monday

. It doesn’t take long for one failed or successful experiment (usually the prior) to promote our yearning for a good happy hour. And it’s a great excuse to check out new restaurants. But if you would prefer to host a happy hour at home, may I suggest this cocktail?

This sweet, citrus, and booze infused beverage will sneak up on you if you are not careful – just like a shark. Definitely a drink to enjoy either from the comfort of your own home, or with a trusty DD.

(And if you were wondering, that is my jalapeno-cilantro hummus in the background.)

One year ago: Easter Recipe Roundup

Two years ago: Speculoos Oatmeal Raisin Cookie Dough Granola Bars

Three years ago: Flavor-Injected Glazed Ham

SHARK ATTACK COCKTAIL

Serves 6

Ingredients:

1 lemon, sliced

1/2 cup pineapple chunks, plus more for garnish

1/2 cup maraschino cherries, plus more for garnish

1 cup orange juice

1/2 cup pineapple juice

1/2 cup high alcohol content rum (I used Bacardi 151)

1/2 cup tequila

1/2 cup Triple Sec

Splash grenadine or pomegranate juice

Directions:

1. In a large pitcher, add the lemon, pineapple, and cherries. Stir in orange juice, pineapple juice, rum, tequila, and triple sec.
2. Pour into glasses filled with ice cubes. Garnish with a splash of grenadine and top with additional pineapple and cherries.

Source: Adapted slightly from Food Network’s Guy Fieri.

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You don’t have to be in college to enjoy these jello shots. Prepare them inside of the rinds of blood oranges to impress guests at your next party.

Happy National Margarita Day! I’ve teamed up with a fun group of bloggers to celebrate this boozy holiday with an assortment of margaritas and margarita-inspired food items. We’ve got you covered no matter what way you like to get your margarita fix. I contributed a grown-up version of jello shots because they arn’t just for college kids anymore. These are made with fresh blood orange juice and gelatin, not a boxed mix, and then allowed to set inside the rinds of the blood oranges themselves. Once solidified you can slice them up just like and orange!

Margaritas:

• Blood Orange Margarita from Sidewalk Shoes
• Blood Orange Margarita from The Not So Cheesy Kitchen
• Caramelized Grapefruit Margarita from girlichef
• Cinnamon Orange Margarita from Sweet Life
• Cool Margarita Mule from Peaceful Cooking
• Iced Coffee Margarita from Kudos Kitchen by Renee
• Mango Margarita from La Cocina de Leslie
• Minty Papaya Margarita with Chile de Arbol Spice from Nibbles and Feasts
• Pomelo Margaritas from Food Lust People Love
• Winter Pomelo Ginger Margarita from Muy Bueno Cookbook

Margarita-inspired food:

• Blood Orange Margarita Jello Shots from The Spiffy Cookie
• Pink Cadillac Margarita Cupcakes from Cindy’s Recipes and Writings
• Salted Margarita Shortbread from Culinary Adventures with Camilla
• Strawberry Lime Margarita Cupcakes from Wishes and Dishes
• Strawberry Lime Aide Margarita Popsicles from Simply Healthy Family

Three years ago: Cajun Mac & Cheese

Four years ago: Pizza Bagels

BLOOD ORANGE MARGARITA JELLO SHOTS

Makes 64 shot slices

Ingredients:

1 cup water

1 cup sugar

3 envelopes unflavored gelatin

1/2 cup fresh blood orange juice

1/4 cup fresh lime juice

3 Tbsp fresh blood orange zest

1 cup tequila (or another cup water for virgin)

4 blood oranges, halved and fruit scooped out

2 Tbsp sugar mixed with 1 Tbsp salt (optional)

Directions:

1. In a medium pot over medium heat, combine water and sugar. Stir until the sugar dissolves and remove from heat. Slowly add the gelatin while whisking and stir until dissolved. Add the juices and zest then allow to steep for 12-15 minutes. Strain out the zest then stir in the tequila (or water).
2. Fill each orange half with the jello mixture, being careful that they securely sit level (a cupcake pan works nicely). Place in the refrigerator and allow to set for at least 3 hours. After the jello has set, slice each half into 4 wedges before serving. Dip edges in sugar mixture if desired.

Source: Adapted from A Beautiful Mess, originally adapted from Food & Wine.

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Tequila sunrises are a great brunch cocktail. This version is made with crushed fresh raspberries instead of grenadine!

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everything this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.

Check out all the amazing recipes today:

Beverages:

• Frozen Peach Bellini from Love and Confections
• Raspberry Tequila Sunrise from The Spiffy Cookie
• Mango Mimosa from My Catholic Kitchen
• Pineapple Peach Mimosa from Big Bear’s Wife
• Rosemary-Orange Mocktail from The Kitchen Prep

Brunch Eggs:

• Caramelized Onion Tart from Hungry Couple
• Polenta Cakes with Crab & Eggs from Foxes Love Lemons
• Sausage, Spinach and Tater Tot Breakfast Casserole from Neighborfood
• Loaded Veggie Frittata with Sweet Potato and Hatch Chile from The Little Ferraro Kitchen
• Mexican Omelete with Plantain, Avocado and Mango Hash from Take A Bite Out of Boca
• Veggie and Scalloped Potato Frittata from Hip Foodie Mom
• Apple and Sweet Potato Egg Muffin Cups from Cupcakes & Kale Chips
• Frittata Muffins from Jane’s Adventures in Dinner

Main Brunch Dishes:

• Muscat-Glazed Lamb Lollipops with Roasted Grapes from Culinary Adventures with Camilla
• Spinach & Mushroom Quiche from Real Housemoms
• Paleo & Chicken Waffles from Quarter Life (Crisis) Cuisine

Brunch Breads and Sides:

• Dutch Baby with Roasted Strawberries from The Girl In The Little Red Kitchen
• Strawberry Mascarpone Stuffed French Toast from That Skinny Chick Can Bake
• Strawberry Lemon Crepes from Food Faith Fitness
• Carrot Cake Steel Cut Oatmeal from It’s Yummi!
• Banana Bacon Pancakes from Eat Your Heart Out
• Raspberry Oatmeal Pancakes from Healthy.Delicious.
• Mexican Chocolate French Toast with Spiced Blackberry Syrup from Cooking in Stilettos
• Brown Butter Peanut Butter Doughnuts with Mixed Berry Jelly Icing from Sarcastic Cooking
• Baked Chocolate Hazelnut Donuts from {i love} My Disorganized Life
• Banana Coconut Milk Pancakes from Chocolate Moosey
• Pumpernickel Bagels from Jen’s Favorite Cookies

Brunch Fruit and Vegetables:

• Honeycrisp and & Carrot Waldorf from The Vintage Cook
• Hazelnut Crepes with Rum Peaches from Savvy Eats

Brunch Desserts:

• Greek Yogurt Chocolate Cake from Roxana’s Home Baking
• Simple Oatmeal Cookie Jam Bars from Chelsea’s Messy Apron
• Raspberry Lemon Explosion Cake from White Lights on Wednesday

I am so excited to be a part of this year’s Brunch Week! There are so many great recipes this week which would be perfect for Mother’s Day brunch or any brunch throughout the year. In case that isn’t incentive enough to stick around all week, how about all the amazing giveaways that are up for grabs? Check out all the details and enter the giveaways HERE.

Today is not only the beginning of Brunch Week but also Cinco de Mayo! This combination lead to the decision to make an alcoholic beverage with orange juice to cover breakfast and tequila for the Mexican flair. Obviously I am talking about a tequila sunrise, but instead of using grenadine I mashed up some fresh raspberries using my OXO muddler which created red portion of the sunrise. Brunch just got a whole lot sweeter! And although this recipe is written for one drink, I trust that even when tipsy you will be able to do the math to mix up multiples if necessary.

Two years ago: Dulce de Leche Brownies

Three years ago: Homemade Salsa

RASPBERRY TEQUILA SUNRISE

Serves 1

Ingredients:

4 fresh raspberries, plus more for garnish

1-1/2 oz. chilled white tequila

4 oz. cold orange juice

Directions:

1. Place the raspberries in the bottom of a sturdy 6 oz. glass and crush with a muddler. Place a couple ice cubes in the glass, then pour the tequila over the ice followed by the orange juice. Garnish with extra raspberries.

Source: Adapted from Chow.

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Mandatory Entry: Leave a comment with What is your favorite Brunch dish?
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This giveaway is open to residents of the United States only, age 18 & older. The #Brunchweek 2014 giveaway runs from Monday, May 5, 2014 7:00a EDT through Saturday May 10, 2014 at 11:59p EDT. Winners will be randomly chosen and announced on May 11th. Winners will also be contacted by email and will have 48 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.
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Disclosure: California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge.  I have received product related to these brands to use for #Brunchweek. All opinions stated are my own.