EVOO

"Extra Virgin Olive Oil lowers cholesterol & blood pressure, & likelihood of heart disease, colon, breast & skin cancer."

12 oz Blackened Rib Eye w/ Pico de Gallo Ranch Smashed Red Skin Potatoes

Grill Ribeye on high heat grill for 5 minutes on each side before letting it rest for 5 minutes.

3 tomatoes chopped, 1 small red onion chopped, 3-4 scallions chopped,  1 handful chopped cilantro, 1 lime squeezed, 1 jalepeno 1 tsp garlic salt, + salt/pepper to taste!

Patron Cupcakes

I used a box of yellow cake mix so you can choose the brand you like best and

add 4 tbsp tequila I used patron but feel free to use what ever brand you like best
2 tbsp orange liqueur (I used Patron Citronge, other options include Triple Sec, Grand Marnier, Contreau..)
zest of two limes + juice one lime

mix together well with mixer

follow direction on the box for baking instructions this recipe made 24 cupcakes.




Margarita Buttercream
1 stick butter
2 cups powdered sugar
1 tbsp milk
1 tsp tequila
1 tsp lime juice
1 tsp orange liqueur
Cream butter until fluffy. Add half the powdered sugar along with the
milk, mix until combined. Add the rest of the powdered sugar, the
tequila, lime juice, and orange liqueur, and beat until fluffy. Add
more sugar or milk if needed for the right consistency.
Frost cupcakes.

Fuzzy Navel Jello Shots inside oranges

6 oranges
1 large pkg orange-flavored Jello
2 cups of boiling water
2 cups vodka
Juice of 2 lemons
Juice of 1 orange
1 oz peachschnapps


How to make it


Slice oranges in half. Using a spoon, scoop out all the flesh and divider pith. Reserve.
In a medium bowl, add Jello and boiling water. When Jello has dissolved, add vodka and remaining ingredients.
Pour liquid Jello into orange halves. Refrigerate for approximately 4 hours, or until firm.
To serve, slice each half into 3 wedges. REMEMBER, YOU ARE SERVING SOLID BOOZE.

PINK LEMONADE CUPCAKES

PINK LEMONADE CUPCAKES...

Batter :
1 (18.25-ounce) white cake mix, plus any additional ingredients the package directions call for
3 tablespoon pink lemonade drink powder
1 teaspoon vanilla flavoring
2 tablespoons of lemon juice
1 teaspoon finely grated lemon zest


Frosting:
1 lb confectioners sugar
1/2 cup (1 stick) unsalted butter, softened
3 tablespoon frozen pink lemonade concentrate
1 teaspoon vanilla
1 teaspoon finely grated lemon zest



Directions:

For the cake, in a large bowl, stir together the cake mix and lemonade powder. Prepare the cake batter according to the package directions, using any additional ingredients called for (eggs, milk, water, oil, etc…). Stir the lemon zest into the batter. Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes or until golden and a toothpick inserted in the centers of the cakes comes out clean. Let the cakes cool in the pans for 10 minuets. Carefully turn cakes out onto a wire rack to cool completely.
For the frosting, beat together the confectioners’ sugar and butter until fluffy. Beat in the remaining ingredients until combined.
Transfer one cake to a cake stand or large platter. Using an offset spatula spread the top of the cake with a layer of frosting. Place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers.

Fruit optional: cut up some of your favorite fruit and place it on top for deco... I love strawberries and they were in season.. soooooo.... WALA

Lemon Drop Jello Shots

Lemon Drop Jello Shots By: Misha

Lemon Drop Jello Shots
- 8 large lemons
- 2 packages lemon Jello (3 oz each)
- 1 and 1/2 cup boiling water
- 1 and 1/2 c cup citrus vodka
- 1/2 cup lemon juice


Cut the lemons in half lengthwise. Squeeze the lemon juice out into a separate container and set aside. Use a spoon to scoop out all of the insides and pulp. You can use a paring knife to help separate the inside, but be sure not to cut through the lemon peel. Once you have them all completely juiced and cleaned out, place each of the halves into a muffin tin, with the open sides up.

Prepare the Jello mixture by mixing boiling water with two packages of lemon Jello. Stir until the Jello has completely disolved. Then, add the citrus vodka, strained lemon juice that you got from the lemons.

Pour the Jello mixture into each lemon half so that they are completely full. Carefully move the muffin tin to the fridge and chill for at least 4 hours, until hardened.

Once the Jello is firm, and you're ready to serve, cut each half into three slices. Turn the lemon halves over on a cutting board and then make each slice in one fluid motion using a very sharp, warm, non-serrated knife. Share with friends and enjoy!!

This recipe can also be modified to use with any other citrus fruit like oranges or limes.
Makes 32 slices

Chocolate Strawberry Martini