When you want a margarita, you want a margarita. And margaritas are best served with friends around! Have you seen cerveza-ritas on Mexican restaurant menus lately? I’m probably tardy to the party on this one, but after seeing them in every Mexican restaurant I’ve been to since college and then seeing TK member Lindsay’s easy-peasy recipe for Cerveza-garita here, well, it was fate. And it was time to celebrate.

This pitcher of margs is pretty potent, so celebrate with care.

Gather your ingredients and a large pitcher or jar.

Into the jar, pour in your choice of Mexican beers.

Next, it’s time for the limeade. Add it in!

Gently stir the beer and limeade together. Don’t stir too vigorously or you will swish out all the carbonation!

Then, it’s time for the orange juice. What makes a margarita a “Cadillac” margarita is the addition of the orange liqueur that goes into it. I think the OJ addition is what makes these margaritas great! If you’re feeling extra sassy, top these off with some orange liqueur, too.

And what do you know, now it’s time for the tequila. Pour it in and give it one final stir!

If you’re going for the authentic margarita, use a lime to soak the rim of your glass.

Dip the rim of the glass into the salt, and pour in the margarita.

Thank you Lindsay for this great margarita recipe! You can’t beat a pitcher of tasty margs in minutes. Try more of Lindsay’s recipes in her TK recipe box, and take a peek at her site, Eating 80/20, for even more balanced eating and celebratory fare.

Enjoy the weekend, friends!

Printable Recipe

Cerveza-garita

by Lindsay {Eighty Twenty Dietitian} on May 5, 2011 in Cocktails, Drinks May 5, 2011 CocktailsDrinks

See post on Lindsay {Eighty Twenty Dietitian}’s site!

4.80 Mitt(s) 5 Rating(s)

Prep Time: 5 mins

Cook Time: -

Difficulty: Easy

Servings: 8

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These are the best margaritas on the planet. Hands down. No syrups or mixes required! The frothy Mexican beer adds a new dimension, and the ratio of tequila to, well, other stuff, is perfect.

Enjoy responsibly!

Ingredients

• 24 ounces, fluid Mexican Beer Of Choice
• 1 can (12 Oz. Size) Frozen Limeade Concentrate
• ¼ cups Orange Juice
• 1 cup Tequila
• Salt (if Desired)
• Lime Wedges
• Ice Cubes

Preparation Instructions

Slowly pour beer into a large pitcher. Add limeade concentrate, orange juice, and tequila. Stir well.

If salt is desired, pour coarse ground salt onto a small plate. Rub a lime wedge around the rim of one glass, then turn rim in the salt.

Fill glasses halfway with ice cubes, then slowly pour mixture over the ice cubes. Garnish with a lime wedge.

 
 
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Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

Remember when you were a kid and the best part of summer was running through the sprinkler, and afternoons getting sticky from about five too many fudge pops? Or was it eight? Whatever, they were awesome, and since we’re up to our sweaty necks in summer, these Banana Nutella Fudge Pops from TK member Laicie were right up my alley.

Did I mention the best part? With three ingredients, these will beat the socks off any store-bought fudge pop you find!

First, peel the bananas and place them into your blender. Next, add in the Nutella.

Lastly, the almond milk.

Blend together until creamy and smooth.

Pour into your handy dandy popsicle molds, and freeze until hard, about six hours.

To release them from the molds, run them under warm water for a few seconds to loosen them up.

And if you’re feeling bonkers, drizzle them in some extra Nutella Magic Shell. Because if some Nutella is good, then more is better!

A big thanks to Laicie for this childhood flash back treat! Be sure to check out her blog, A Thousand Threads, for more amazing recipes, crafts and gorgeous photography!

Printable Recipe

Banana Nutella Fudge Pops

by Laicie Heeley on June 27, 2014 in Desserts, Ice Cream June 27, 2014 DessertsIce Cream

See post on Laicie Heeley’s site!

5.00 Mitt(s) 1 Rating(s)

Prep Time: 5 mins

Cook Time: 6 hrs

Difficulty: Easy

Servings: 8

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These 3-ingredient banana nutella fudge pops are our go-to summer snack. They’re delicious, super easy to make, gluten-free, and have a vegan option too!

Ingredients

• 3 whole Bananas (peeled)
• ½ cups Hazelnut Spread, Such As Nutella
• ½ cups Almond Milk
• Popsicle Sticks And Popsicle Mold

Preparation Instructions

Put all ingredients into a blender and blend until smooth. Transfer the mixture into your popsicle molds, and place a stick in the middle of each mold. Freeze for at least 6 hours or until solid.

Once frozen, soak popsicle molds in lukewarm water for a few seconds and wiggle the stick until popsicles come free.

 
 
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Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

It’s nearly impossible to pick your favorite thing about summer. How can you choose between long sunny days, running through the sprinkler, and bottomless glasses of lemonade? I’m adding one more thing to your favorite-things-about-summer list: this Strawberry Mango Salsa from TK member Danae. Strawberries are in season now, so head to your local farmers market and make this for your next shindig. Or just because.

And if you’re anything like me and loaded up on four pounds of strawberries in one trip, then this is the perfect way to use them up!

Truth be told, I reached the point where I just started eating this with a spoon. You’re not judging, right? Okay, good. Whew.

Hull and dice your strawberries into small chunks and pour into a large bowl.

Next, we have the mango. I prefer to cut the mango away from the pit with the skin on. Trying to cut a peeled mango away from the pit always leads to a slippery mess, and I don’t want to run the risk of cutting myself when the mango goes flying! Once the mango is cut away from the pit, I use a spoon to shimmy the meat away from the skin.

Then dice it up into small chunks and add it to the bowl along with the strawberries.

Following the mango, dice a red onion and add it into the mix.

Every salsa needs a dash of fresh lime juice, so add that in.

If you’re up for a spicy kick, Danae added in some cayenne pepper to the mix. Good move.

Then the honey!

And what salsa would be complete without a boatload of cilantro? Toss that in there, too.

Give the whole batch one final mix to combine, and voila! If you’re patient enough to let this sit and develop more flavor, it will be even better. But I understand if you’re not and feel compelled to dig in right away. It’s so fresh it can’t be ignored.

Be sure to check out Danae’s TK recipe box and her site Recipe Runner for more home-cooked goodness. Next on my must-make list is this Tomato Basil Feta Pizza. Just try and say no to that!

What is your favorite summer time salsa recipe? Post your favorite link below to share the love with the rest of your Tasty Kitchen friends!

Printable Recipe

Strawberry Mango Salsa

by Danae | Recipe Runner on April 4, 2014 in Appetizers, Salsas April 4, 2014 AppetizersSalsas

See post on Danae | Recipe Runner’s site!

5.00 Mitt(s) 1 Rating(s)

Prep Time: 10 mins

Cook Time: -

Difficulty: Easy

Servings: 4

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Fresh and fruity Strawberry Mango Salsa! Perfect for topping chicken, fish tacos, or with a bowl of chips.

Ingredients

• 1 cup Strawberries, Hulled And Diced
• 1 cup Mango, Peeled And Diced
• 2 Tablespoons Cilantro, Chopped
• ¼ cups Red Onion, Diced
• 1  Lime, Juiced
• 1 teaspoon Honey
• ½ teaspoons Chili Powder
• ¼ teaspoons Kosher Salt

Preparation Instructions

Combine all of the ingredients in a medium size bowl and toss together. Serve immediately or cover and store in the fridge until ready to use.

Note: This salsa is best if it is used the same day it is made.

 
 
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Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

Every summer, my family has a reunion where there are tables upon tables full of food and even more desserts. Naturally. Tasty Kitchen member Tonya knocked this family reunion classic out of the park. And if this Lemon Icebox Delight wasn’t perfect enough, it’s nearly no-bake! To make it truly a no-bake treat, just substitute pre-made graham cracker pie crusts!

The lineup of ingredients is pretty simple. Check it out!

Pour your graham cracker crumbles into a large bowl. Whisk in the sugar.

Next, add in the melted butter and stir until large crumbles form.

Once the graham cracker crumbles are formed, press them into the bottom of a 13×9 inch baking dish.

In the same large bowl that you mixed the graham crackers, mix together cream cheese and powdered sugar until smooth. Next, fold in half of the Cool Whip until incorporated.

Once it’s smooth, spread it over the top of the pressed graham crackers.

Now, it’s time for the second layer. Again in the same bowl as before, stir together the condensed milk and lemon juice. I ran out of lemons, so I used less lemon juice than called for. But it worked out just fine. I might even suggest it so that this layer isn’t too soft and you can spread out the final layer without it swirling too much.

Pour the mixture over the first layer. Looks gorgeous already!

Lastly, the final layer is the remaining Cool Whip! Cool Whip is one of my favorite treats, especially right out of the freezer. But I resisted eating the rest of it right out of the tub and put it on the bars.

Place these into the fridge to chill until ready to slice and serve.

Garnish with a bit of lemon zest to make it pretty. You and your family are going to fall very hard for these!

Be sure to check out Tonya’s TK recipe box and her site 4 Little Fergusons for more home-cooked inspiration. This Bistecca Pizza Al Forno is speaking volumes to me in particular!

What is your family’s favorite dish when you are together? Post your favorite link below to share the love with the rest of your Tasty Kitchen friends!

Printable Recipe

Lemon Icebox Delight

by 4littleFergusons on May 22, 2014 in Custards/Puddings, Desserts May 22, 2014 Custards/PuddingsDesserts

5.00 Mitt(s) 3 Rating(s)

Prep Time: 15 mins

Cook Time: 15 mins

Difficulty: Easy

Servings: 6

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Tastes light and fresh, no pudding mixes in this recipe!

Ingredients

• 1 cup Graham Cracker Crumbs
• 1 stick Melted Butter
• ½ cups Sugar
• 8 ounces, weight Cream Cheese, Softened
• 16 ounces, weight Cool Whip, Thawed, Divided
• 1-½ cup Powdered Sugar
• 1 cup Lemon Juice
• 1 whole Lemon, Zested
• 14 ounces, fluid Sweetened, Condensed Milk

Preparation Instructions

For the crust:
Preheat oven to 350ºF. Combine Graham cracker crumbs, butter and sugar. Press into the bottom of a sprayed 9×13 glass pan. Bake for 12 minutes. Cool.

For the filling:
Mix the cream cheese, powdered sugar and half the whipped topping until combined. Spread over cooled crust.

Whisk the sweetened condensed milk with lemon juice and zest, until combined. Pour over cream cheese layer. Top with remaining whipped topping and refrigerate overnight before serving.

 
 
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Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

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