Frozen Margarita Recipes

We have this MARGARITAVILLE  Frozen Margarita Machine.
I'm really posting this for my own reference when we want to use it.

Bottled Margarita Mix

Recipe #1
3 oz. Tequila
5 1/4 oz. Margarita Mix (this is the Mix that comes in a Bottle from the Liquor Store)
3/4 oz. Triple Sec
Ice

Recipe #2
3 oz. Tequila
5 1/4 oz, Margarita Mix  (this is the Mix that comes in a Bottle from the Liquor Store)
3/4 oz. Triple Sec
1 1/2 oz.  Lime Juice
1 1/2 oz. Orange Juice
Ice

The Machine Recipe for a Full Pitcher: 54 oz Pitcher

NOTE: You can replace the Margarita Mix with 1 - 10oz. can of Frozen Margarita Concentrate, (thawed) and
omit the Lime Juice and the Orange Juice.

6 oz. Tequila
6 oz. Margarita Mix (this is the Mix that comes in a Bottle from the Liquor Store)
2 oz. Triple Sec
2 oz. Lime Juice
3 oz. Orange Juice
Ice

Full Pitcher directions: 54oz. There's a recipe following for a 36 oz. Pitcher.

Ice in the top, don't overfill it. Take the Ice out a few minutes before making the drinks so it can thaw just a bit.
All Liquid in the Pitcher
Turn Dial to Full Pitcher Icon on the right. (dial to the size pitcher if making a smaller amount)
Turn On/Off switch to Ready.
Start the Shave & Blend Toggle Switch.


Here's my recipe for homemade from scratch for the 36oz. Margaritaville Pitcher.
The 36 oz. recipe makes 2 servings.

I container of Frozen Margarita Mix. It makes two recipes.
Thaw it before making the drinks.

4oz. Tequila
1 oz. Triple Sec, Cointreau or Grand Marnier
1 oz. Fresh Lime Juice or Rose's Lime Juice.
3 oz. Orange Juice
4 oz. Margarita Mix

Follow instruction above to make the Drinks.



Here are some other recipes to make:


Frozen Strawberry Daiquiri:

Fill the ice reservoir.  In the base container add:

3 oz light rum

3 oz dark rum

1 oz pineapple juice

4 oz Strawberry Daiquiri Mix

Frozen Piña Colada:

Fill the ice reservoir.  In the base container add:

4 oz light rum

4 oz cream of coconut

4 oz pineapple juice

Frozen Key West:

4 1/2 oz tequila

3 oz melon liqueur

3 oz piña colada mix

1 1/2 oz lime juice

1 1/2 oz orange juice

1/4 oz splashes grenadine

Frozen Blue Colada:

3 oz. Margaritaville Light Rum

1 1/2 oz. Blue Curaçao

4 1/2 oz. Coconut Cream

4 oz. Pineapple Juice

Frozen Cranberry Rum :

4 oz. Silver Rum
2 oz. Mango Juice
2 oz. Pineapple Juice
3 oz. Pure Cranberry Juice


Frozen Strawberry Margarita:

4 1/2 oz. Gold Tequila
8 1/2 oz. Strawberry Daiquiri Mix


We usually have a full recipe of my homemade Sangia on hand during the Summer. 
If you want a Frozen Sangria in the Margaritaville Machine, add 13 oz. of Sangria for two servings.

Here's my recipe for our favorite Sangria:

Terry's Original Sangria!

5 TBS sugar
2 oranges( squeeze one, wedge one)
2C orange juice
3 C apple juice
1 bottle (4 liters or 13-1/2 C) Burgundy Wine
1/2C brandy
1/2C Triple Sec
3 cans of Squirt( only Squirt) (1-2liter bottle if recipe is tripled)
Mix all of the ingredients well and serve over ice.
You can add fruit to the pitcher. I generally add lemon, lime and orange slices.

I generally triple it for a party!

1/2 the recipe for 1 pitcher.

Enjoy!
Peace in the Kitchen!

Enjoy!
Peace in the Kitchen!

Pineapple Cream Pie

This was one of my Mom's favorite desserts and she served it often. We all loved it.
It's Simple, Easy, Yummy!

Mom's Pineapple Pie

Here's what you'll need:
1 - Pre-made Graham Cracker Pie Shell
1 - 16 oz. Container of Sour Cream
1 Small Box of Vanilla Pudding
1 - 20 oz. Can of Crushed Pineapple, drained.
1 C Chopped Pecans

In a Mixing Bowl:
Add all ingredients and mix to combine well.
Refrigerate 2 - 3 hours or overnight.

Enjoy!
Peace in the Kitchen!

Fudge

This is a simple and easy Fudge made in a Microwave.

Here's what you'll need:
A 9" X 13" Casserole Dish lined with Parchment Paper with a 2" overhang on all 4 sides.
Cut 1 piece for the 9 inches + 4" for the overhang and a second one for the 13 inches + 4" for the overhang.


NOTE: I'm always Adapting and trying to Edit recipes. Here's what I've learned about this one.
I purchased enough ingredients to make two Batches of this Fudge. This first Batch was perfect.
I waited too long before I made the second Batch and here's what I learned:
Always start out with a new can of Sweetened Condensed Milk. The second Can I had, turned to Dulce de Leche ( it had caramelized). I thought it would just create a creamy Carmel flavor, but it didn't. Also, start out with a fresh bag of Miniature Marshmallows. Mine had become a big "clump." I attempted to cut them into chunks but that didn't work. So the recipe was so soft that I couldn't even cut it into bars. I had to throw it away. Lesson learned!

NOTE:
You can add  1 C Chopped Pecans or Chopped Walnuts to the Batter just before pouring it into the Pan.


3 C Milk Chocolate Chips
1 - 14oz. Can of Sweetened Condensed Milk
1 tsp Vanilla
1/2 C Mini Marshmallows

In a Microwave Safe Bowl:
Chocolate Chips
Sweetened Condensed Milk
Stir to Combine well.
Microwave for 1 - 3 minutes, stirring every 30 seconds.
Watch it carefully so it doesn't over cook.

Remove and Stir well until Creamy Smooth.

Add:
Vanilla
Marshmallows.
Stir to combine well.

Spoon into the Casserole dish.
Smooth out evenly.
Refrigerate until completely cooled, at least 3 hours or overnight.

Remove the Fudge by lifting it out with the Parchment Paper.
Cut into Small Pieces.

Enjoy!
Peace in the Kitchen!

Tex-Mex Breakfast

I wasn't sure what to call this.  It's a great Breakfast Recipe and you can customize it to individual tastes with a variety of fillings. It can be eaten folded over or rolled and eaten like a Burrito.

I just noticed that there was a glitch in the system and all of the photographs of this recipe were missing. I have already deleted them from my Photos. The next time I make this I'll post new photos.

Here's what you'll need:
A Non Stick Skillet  (the secret to helping the non stick is a bit of Butter added to the Vegetable Oil)


Ingredients:

1 Tortilla per person.
2 Eggs per person, whisked.
Vegetable Oil  (Medium Heat until hot)
Butter (Add to heated Oil)

Filling Options:

Cheese
Green Onion, diced
Bacon Bits. I use a Vegetarian version.
Diced Ham
Bacon, crumbled.
Green Onion, diced.
Green Bell Pepper, diced.
Onion, diced.

Garnish:

Sour Cream
Salsa

Directions:

Pour Whisked Eggs into the Heated Skillet.
Heat until completely cooked.

Top it with the Tortilla.
Use a wide Spatula and flip it over.

Top with your favorite fillings.
Fold over like an Omelette or Roll like a Burrito.

Garnish with a Dollop of Sour Cream and Salsa.

Enjoy!
Peace in the Kitchen!

Corn Casserole

If you're familiar with my Blog you know that The Hippy in the Kitchen loves a good Corn Casserole........all of them. I have no idea what number this one is but I still love it.

Here's what you'll need:
Preheat the Oven to 350 degrees
A 9" X 13" Casserole Dish

1 Box of Jiffy Cornbread Mix
1/2 C Butter, melted.
1 Can of Whole Kernel Corn, drained.
1 Can of Cream Corn
2 C Shredded Sharp Cheddar Cheese
1 Egg
1/2 C Sour Cream + additional for Garnish.
1/2 tsp
1/2 tsp Onion Powder

In a Mixing Bowl:
Cornbread Mix
Butter
Kernel Corn
Cream Corn
1 C Cheddar Cheese
Egg
Whisk Well.

Add:
Garlic Powder
Onion Powder
Whisk well.

Top it with Dollops of Sour Cream.
Swirl it with a spoon. Do not mix.
Sprinkle evenly with remaining Cheddar Cheese.
Do not mix.

Bake 40 - 45 minutes.
Top individual servings with a Dollop of the remaining Sour Cream.

Enjoy!
Peace in the Kitchen.

Sweet Onion Casserole

I have so many recipes using Onions. I have an entire Cookbook dedicated to them.
Here's my latest recipe with Onions.

Here's what you'll need:
Preheat the Oven to 375 degrees.
A 2 qt. Casserole Dish. I have a favorite Bram that I use for Casseroles and Gratins.
Vegetable Cooking Spray
2 tbs. of Vidalia Sweet Onions, large chop. You'll see them in my photos here.
3 TBS Flour
2 C Heavy Cream
Salt and Pepper to taste.
1/2 C Crushed Ritz Crackers
2 TBS Butter, melted.

These are the cut Onions. They're cut minimally and then I pick apart the Petals.

I sprinkle the flour using a small Sieve.

Fresh Ground Black Pepper and Ground Sea Salt.

2 Cups of Heavy Cream distributed evenly.

Crushed and Buttered Crackers distributed evenly.

Baked!

In the Casserole:
Onions

Add:
Flour, sprinkled evenly over the Onions. I use a small Sieve. Do Not Stir.
Salt and Pepper to taste. Do Not Stir.

Add:
Cream evenly. Do Not Stir.

In a Small Bowl:
Crushed Crackers
Melted Butter
Mix well.

Sprinkle the top evenly with the Cracker Mixture.

Bake 45 minutes.

Enjoy!
Peace in the Kitchen!

Spinach Tortellini Soup

I made a new Soup. We have decided that this is one of our favorites. We make if often,. It's like a Gourmet Country Soup that you'd order at a restaurant in Tuscany, Italy.

Here's what you'll need:
A Soup Pot
8 C Water flavored with 6 TBS of Better Than Bouillon Vegetable Base. You can also use Vegetable Bouillon if you don't have access to Better Than Bouillon.
2 TBS Olive Oil
2 TBS Minced Garlic, from a Jar.
1 - 14 1/2 oz. Can of Diced Tomatoes.
1 tsp. Dried Oregano
1 tsp. Dried Basil
1 - 9 oz. package of Cheese Tortellini.
1 - 8 oz. package of Fresh Spinach.

Fresh Shredded Parmesan Cheese for Garnish.
Herbed Croutons for Garnish (Buy them or make your own). I make them from French Baguette Slices brushed with Olive Oil, sprinkled with Herbes de Provence and Baked in a low oven (250 degrees) just until Golden Brown.



In the Soup Pot on Medium Heat:
Oil, until Hot.

Add:
Garlic
Sauté 1 - 2 minutes.

Add:
Tomatoes with Juice
Water (Broth)
Oregano
Basil
Stir to combine well.
Bring to a Boil Uncovered.

Add:
Tortellini
Return to Boil
Cook 9 minutes.

Remove from Heat.
Add Spinach.
Stir to combine well.

Top individual servings with:
Croutons
Parmesan Cheese

Enjoy!
Peace in the Kitchen!