Best Frozen Margarita Recipe

Margaritas are the perfect summer drink.  //  www.cupcakesandcutlery.comSo last summer I discovered that I really enjoy tequila.  Or rather tequila based cocktails.  I’ve never been a shots kind of a girl and I don’t think my late 30′s, with two small children, is the time to start.   And since I like the flavor of limes so much it makes sense that I would love a good margarita.  About 6 months ago I asked my Facebook followers for their favorite margarita recipes.  They were varied to say the least.  So I decided I would try several of them and see which ones I like the best.  It was hard work, you guys.  But these are the kinds of things I do for you.  Turns out I found the best frozen margarita recipe.  Ever.

Tequila shots, leopard print and Mexican blankets = summer.  //  www.cupcakesandcutlery.comI know that the flavor of a margarita depends of the taste of the tequila you are using.  I’m not a tequila expert at all.  I just used what we had in the cupboard.  I see the guys on Real Housewives drinking a lot of Don Julio so I’m guessing that is a good brand to use.  And let’s talk for a second about the lime shortage we are currently facing.  Are you all as broken up about it as I am?  And I’m not even exaggerating about that.  I went to my grocery the other day to get limes for the margaritas, some salsas and guacamole I was going to make.  And my store was completely out of them.  Like, there were no limes in the entire store.  I asked.  Luckily my mom was able to grab a few from her store for me but that is why you see the bottled lime juice in some of the photos.  I’ve had to supplement with it.  It is not ideal.  I’m thinking about starting a fundraising campaign for the lime plight.  My summer relies heavily on limes.  But back to the margaritas.

Mexican blankets, leopard print and margaritas.  Is it summer yet?  //  www.cupcakesandcutlery.comI made a traditional margarita with triple sec, lime juice, tequila and agave.  It was just ok.  And you will notice there is no salt in these photos because I don’t like it anywhere near my margaritas.  You do what you need to do.  Several of the recipes that I had called for beer.  It didn’t really do anything for them.  And one called for Trader Joe’s margarita mix.  I was disappointed.

Do you prefer on the rocks or frozen margaritas?  //  www.cupcakesandcutlery.comI decided since it would be really lush-y to make all these margaritas for myself, I would do it during a family barbecue.  My mom and my sister and I tried all of these and there was no clear winner.  Then my sister says, oh hey, let me make you they kind I drink.  And oh my gosh.  It was, by far, the best one.  And it was frozen!  I don’t usually enjoy frozen cocktails but for this I will make an exception.

Seriously the best frozen margarita recipe.  //  www.cupcakesandcutlery.comSo good!  And since you make them by the pitcher, these are great for parties or if you just don’t want to having to make your cocktails one at a time.  So thank you, sister, for sharing this with me.  She says she didn’t make it up and that it is all over the online recipe world.  So we do not take credit with creating this recipe.  Just drinking it and letting you know that it is so very tasty.

Best Frozen Margarita Recipe

Ingredients

  • 1 can Frozen Limeade, not thawed (not frozen margarita mix) Add the frozen limeade and keep the can for measuring.
  • 3/4 can of tequila
  • 1/4 can Triple Sec
  • 1 can of ice
  • Splash of agave, optional

Instructions

  1. To a blender add one can of frozen limeade, not thawed.
  2. Use the empty limeade can to help measure the next ingredients.
  3. Add 3/4 can of tequila, 1/4 can of Triple Sec and 1 can of ice to the blender.
  4. Blend on high until smooth.
  5. You can add a splash of agave if you think it needs to be sweeter but the drink is pretty sweet on its own because of the limeade.
  6. Serve immediately and enjoy.
http://www.cupcakesandcutlery.com/best-frozen-margarita-recipe/

 

Monte Cristo Roll Ups for Easter Brunch with King’s Hawaiian

*This post is sponsored by King’s Hawaiian.  All opinions are mine!

Monte Cristo Roll Ups Recipe.  \\   www.cupcakesandcutlery.comSo I have a thing with Monte Cristo sandwiches.  My mom and I used to head to a restaurant in South Coast Plaza (anyone remember Magic Pan?!) for their Monte Cristo’s, salads with raspberry vinaigrette and delicious rosemary bread.  It is where I fell in love with the salty and sweet sandwiches.  And now when I see them on any menu, I HAVE to have it.  Because you don’t find them that often.  And I have a thing about brunch.  I “go pupule” over a good brunch.  When I was thinking about the perfect recipe for Easter brunch, I thought a Monte Cristo would be perfect.  Easter is all about ham, everything is better with cheese and raspberry jam just about screams brunch, am I right?  What the heck is “go pupule?”  It means go crazy in Hawaiian.  Add this phrase to your lexicon.  It is super fun to say.

Easy to make Monte Cristo roll ups.  \\  www.cupcakesandcutlery.comWhile a traditional Monte Cristo is pretty much a sandwich made on french toast, I decided that sweetness of the King’s Hawaiian bread would work perfectly for this.  And I also decided that sandwiches are too boring.  I wanted to do this dish a little bit differently. So I decided that Monte Cristo Roll Ups just made sense.  It takes only a few ingredients, and not a lot of time, so I think it is a great dish to add in to your Easter brunch entertaining.  The key is SEEDLESS raspberry jam.  Ain’t nobody got time for all those seeds.  And you need a good gruyere – one that is salty and smells a little bit like feet.  Trust me, it makes this taste the best.  I “go pupule” over a feet-y gruyere.

King's Hawaiian bread for Monte Cristo Roll Ups.  \\  www.cupcakesandcutlery.comThe other step that is a must for this Monte Cristo Roll Up recipe is rolling out the bread.  While King’s Hawaiian is known for its soft, fluffy amazingness, the roll up works better when you make the bread flat (less tearing).  But you could totally skip this step if you want to just make these as normal sandwiches.  But then I might think you are lazy…

A super easy Monte Cristo recipe for Easter Brunch.  \\  www.cupcakesandcutlery.comRoll out your bread, layer on the jam, sprinkle on some shredded cheese and add some ham.  So easy.

Baked Monte Cristo Roll Ups.  \\  www.cupcakesandcutlery.comPlace the roll ups seam side down on a baking sheet.  It is ok if there are a few small tears.  The ham sort of acts like a barrier to keep the cheese from oozing out all over the place although it will melt out the ends.  You bake them until they are melty and golden brown, about 10 minutes.  And once they are out, you can dust them with a little powdered sugar, which any self respecting Monte Cristo has.

Monte Cristo Roll Ups.  \\  www.cupcakesandcutlery.comThese roll ups would make a great appetizer if cut up in to slices (does that then turn them in to pinwheels?)  and are perfect for kids.  They could also be made ahead of time and just heated through the morning of.  They are the perfect mix of breakfast in lunch in one dish and are sure to be a crowd pleaser.

Monte Cristo Sandwich Roll Ups for Easter Brunch.  \\  www.cupcakesandcutlery.comAre you a Monte Cristo fan?  Are you a King’s Hawaiian fan?  They just released their first ever TV commercial.  So exciting!  This family run company is awesome and I’m so excited for them to continue their growth and success.  They are truly the nicest people!  So take a sec and go check out the commercial here.  Please make sure you are liking them on Facebook and don’t forget you can get more recipes right on the King’s Hawaiian site!

Monte Cristo Roll Ups for Easter Brunch with King’s Hawaiian

Ingredients

  • Original King's Hawaiian Sweet, Sliced Bread (about 8 slices)
  • 1/4 cup seedless raspberry jam
  • 1/2 pound black forest ham sliced from the deli
  • 8 oz. good gruyere cheese, shredded
  • powdered sugar, optional (for dusting once out of the oven)

Instructions

  1. Preheat oven to 350 degrees.
  2. Roll out 8 slices of King's Hawaiian bread (to about 1/4" thick).
  3. Spread on seedless raspberry jam.
  4. Top with 2-3 TBSP of shredded gruyere cheese.
  5. Add a piece of ham that is slightly smaller than the slice of bread.
  6. Starting at the bottom, begin rolling up the sandwich away from you.
  7. Place seam side down on a baking sheet.
  8. Bake for approximately 10 minutes until the cheese is melted and the tops are golden brown.
  9. Dust with powdered sugar if desired.
http://www.cupcakesandcutlery.com/monte-cristo-roll-ups-easter-brunch-kings-hawaiian/

 

 

Blood Orange Sorbet Gin Float

Blood orange gin float with rosemary stir stick. Oh yeah.  These Blood Orange Sorbet Gin Floats are perfect for spring.  These would fit perfectly in an Easter Brunch and work just as well in the evening as a before dinner drink.  Yes I said before dinner.  Sorbet is acceptable any time of day, don’t you know.

Make a pretty float with sorbet and gin and tonic. If you love gin and tonics, then you will love this drink.  And the blood orange sorbet adds such a nice sweetness.  I’m pretty new to the gin and tonic game.  The addition of the sorbet sort of eased me in to the somewhat unusual (to me) taste of the gin.  I really like trying out new spirits so it was fun playing around with this.

Tonic and bood orange sorbet make a yummy gin float.This small batch tonic is meant to be used with soda water but you could certainly sub this out for regular tonic water.  And you could also switch out the blood orange sorbet for another flavor.  I think raspberry might be quite nice.

meyer lemons are everything to me. The real game changer, for me though, is the Meyer lemon.  I LOVE me some Meyer lemons.  It really made rounded out this drink for me.  I’m sure a regular lemon would work fine too, or lime juice, but Meyer lemons have my heart.  And that rosemary sprig acts as a fun stir stick for as the sorbet melts in to the drink.  It goes really well with the botanical notes of the gin.  I totally sound like I know what I’m talking about don’t I?

Gin floats with blood orange sorbet and rosemary. And this drink is just so pretty, right?  Are you a gin and tonic drinker?  Are you a sorbet eater?  Then this drink is for you.  These would also be perfect for Mother’s Day don’t you think?

Blood Orange Sorbet Gin Float

Ingredients

  • 1 - 1 1/2 oz or your favorite Gin
  • .75 oz of Jack Rudy tonic
  • One scoop of blood orange sorbet (or other flavor)
  • Juice of 1/2 - 1 Meyer lemon
  • One sprig of fresh rosemary
  • Club Soda (to top off drink)

Instructions

  1. To a glass, add one scoop of your favorite sorbet.
  2. Add gin and tonic.
  3. Top off with soda water.
  4. Take rosemary sprig in your hand give it a clap to release some oils.
  5. Add rosemary sprig to glass and stir.
  6. Continue to stir as the sorbet melts.
http://www.cupcakesandcutlery.com/blood-orange-sorbet-gin-float/

Gin floats are perfect for spring.Are you a fan of herbs in your cocktail?  I absolutely am.  And for spring, fresh herbs in cocktails is where it’s at.  Enjoy!  And as always, please drink responsibly.

Artichoke Dip Sliders with King’s Hawaiian

*This post is sponsored by King’s Hawaiian.  All opinions and calories consumed are mine.
Simple Artichoke Dip Sliders. Artichoke Dip Sliders.  So good.  I mean, how can they not be?  They are filled with a very popular cheesey dip.  And they are served on Kings Hawaiian rolls.  The only thing that could make these better is if they somehow had chocolate in them.  On second thought, that would probably be kind of gross.

What you need to make the perfect Artichoke Dip Sliders for game day.Chances are you have your own recipe for artichoke dip.  I find this is one of those personal preference things.  But they generally vary only slightly.  Feel free to sub your fave recipe.  Mine is far superior, but that’s ok, go ahead and still make yours…The dip can be made ahead of time.  I love dishes like that for entertaining.  Don’t you?  The King’s Hawaiian rolls are already slider size and have the perfect sweetness to accompany this salty, tangy dip.  I don’t want to get gross, but I’ve been known to eat these Hawaiian rolls, heated in the microwave, with butter, for meals.  Nothing else, just the rolls.  And I love every minute of it.

Isn't artichoke dip the best? Make the dip.  It wouldn’t hurt to make a double batch.  With the leftover dip you can serve it with tortilla chips for those who don’t feel like eating a sandwich at the moment.  Or you could just eat it for breakfast.  The star of this show is the unmarinated artichoke hearts and the garlic.  Oh and the cheese.  These ingredients play really well together.

Super easy and super delicious artichoke dip sliders. Once the dip is all bubbly and golden, you can start making the sliders.  Simply toast the rolls (this will help them to not get soggy as quickly and provide a nice little crunch) then dollop some dip on top.  It is as easy as making, well, a sandwich.

Two of my fave things: artichoke dip and Kings Hawaiian bread.Are you salivating?  You should be.  These are delicious.  Maybe I should start a new blog.  It can be all about making dips in to sandwiches.  I already eat onion dip on my hamburgers so I KNOW that would be good.

Artichoke Dip Sliders.  Perfect for game day

 

These sliders are perfect for game day entertaining but also great for BBQs, weeknight dinner, movie night, baby showers, bat mitzvahs, and Tuesdays.

Artichoke Dip Sliders.  For game day.  Or any day. I have out-of-town guests coming in this weekend.  I should probably make some of this dip and have these rolls on hand to create a fast snack.  Are you going to make these?  You should!

Artichoke Dip Sliders with King’s Hawaiian

Ingredients

  • 2 cans unmarinated artichoke hearts, drained and chopped
  • 1 1/2 cups Parmesan cheese, shredded
  • 1 1/2 cups Swiss cheese, shredded
  • 1 cup mayo
  • 3 cloves garlic, crushed
  • 1 package King's Hawaiian rolls

Instructions

  1. Combine the artichoke hearts, mayo, garlic, Parmesan and Swiss cheese in a 2 1/2 quart, oven-safe, baking dish.
  2. Heat, uncovered for approximately 10 minutes in a 400 degree oven.
  3. The dip should be bubbly and melted through.
  4. Cut King's Hawaiian rolls in half with a serrated knife.
  5. Place on a baking sheet, cut side up, and broil until golden brown and toasty (approximately 1 minute).
  6. Spoon warm dip on one cut side of King's Hawaiian roll and top with the other half. Serve warm.
  7. Serve any extra dip with tortilla chips. Or spoon it straight in to your mouth.
http://www.cupcakesandcutlery.com/artichoke-dip-sliders-with-kings-hawaiian/

*Thank you for supporting the sponsors that keep Cupcakes and Cutlery running!

 

10 Entrees for Sunday Supper Plus a Few Yummy Side Dishes

*This post is a sponsored opportunity by Foodie.com. All opinions are mine. And I love food. So I’m happy to share these recipes with you.

I LOVE Sundays. While I cook dinner about 5-6 nights a week, there is something about cooking a Sunday supper that makes me so happy. In winter, I love to put a slow-cooking dish on the stove, like delicious short ribs. I would never attempt to make them on a weeknight. On Sundays, my husband is usually around to help look after or play with the boys and I can take my time in the kitchen, turn the music up and be able to focus on a new recipe or one that takes more of my attention. During summer, I don’t want to be stuck in the kitchen cooking, but rather enjoying a more simple entree with yummy side dishes on the patio with my family. There is an ease to Sunday that makes everyone seem a little bit more relaxed and makes spending time together that much more fun. While a big, pre-planned BBQ might take place on a Saturday night, smaller more impromptu neighbor BBQ’s seem to happen on Sundays. This collection of recipes is what I will be drawing from for the next few Sunday dinners.

BTW, do you know Foodie.com? I’m pretty new there but it is another great resource for finding recipes easily.

Thank you for supporting the sponsors that keep Cupcakes and Cutlery going. My summer vacations ain’t going to pay for themselves.