Margaritas Maravillosos Recipes

Ingredients

• 1 (12 ounce) can frozen limeade concentrate
• 10 (1.5 fluid ounce) jiggers gold tequila
• 5 (1.5 fluid ounce) jiggers triple sec
• 2 tablespoons fresh lime juice
• 1 tablespoon freshly grated lime peel
• 4 teaspoons white sugar
• 5 cups ice

Directions

1. Pour the frozen limeade concentrate, tequila, triple sec, lime juice, lime zest, and sugar into a blender, and blend until thoroughly mixed. Serve in glasses over ice. If preferred, add ice cubes to margarita mix in the blender, and blend until slushy; pour into glasses.

Italian Amaretto Margaritas Recipes

Ingredients

• 4 fluid ounces amaretto liqueur, plus additional
• white sugar
• 6 fluid ounces frozen limeade concentrate
• 6 fluid ounces tequila
• 1/2 cup orange juice
• 6 cups ice

Directions

1. Dip the rims of 4 margarita glasses in amaretto, then into sugar; set aside. Pour the limeaid, tequila, amaretto, orange juice, and ice into the bowl of a blender. Puree until smooth, then pour into prepared glasses.

Jewel's Watermelon Margaritas Recipes

Ingredients

• 1/2 cup white sugar
• 1/2 cup water
• 3 strips orange zest
• 2 cups cubed seeded watermelon
• 3/4 cup white tequila
• 1/4 cup lime juice
• salt or sugar for rimming glasses (optional)
• 1 lime, cut into wedges
• 2 cups crushed ice, or as needed

Directions

1. Bring 1/2 cup sugar, water, and orange zest in a small saucepan to boil, stirring constantly. Simmer until sugar is dissolved, about 3 minutes. Remove simple syrup from heat and allow to cool completely.
2. Place watermelon in a blender or food processor. Pulse until pureed.
3. Stir watermelon puree into a large pitcher with simple syrup, tequila, and lime juice.
4. Place a small amount of salt or sugar into a saucer. Rub edge of margarita glasses with a lime wedge to moisten. Lightly dip the rim of the glass into the saucer to rim the glass; tap off excess salt or sugar.
5. Fill rimmed glasses with crushed ice; pour margarita mixture into glasses and garnish with lime wedges to serve.

Grilled Peaches with Berry Sauce Recipes

Ingredients

• 1/2 (10 ounce) package frozen raspberries in syrup, slightly thawed
• 1 1/2 teaspoons lemon juice
• 2 fresh peaches, peeled and halved
• 5 teaspoons brown sugar
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1 teaspoon butter or margarine

Directions

1. In a blender or food processor, process raspberries and lemon juice until pureed. Strain and discard seeds. Cover and chill. Place the peach halves, cut side up, on a large piece of heavy-duty foil (about 18 in. x 12 in). Combine brown sugar and cinnamon; sprinkle into peach centers. Sprinkle with vanilla; dot with butter. Fold foil over peaches and seal. Grill over medium-hot coals for 15 minutes or until heated through. To serve, spoon the raspberry sauce over peaches.

Succulent Grilled Peaches with Honey Chevre Recipes

Ingredients

• 6 ounces chevre (soft goat cheese)
• 2 tablespoons skim milk
• 1 tablespoon honey
• 4 fresh peaches, halved and pitted
• 8 mint leaves

Directions

1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
2. Combine chevre cheese, milk, and honey in a small bowl.
3. Grill the peaches cut sides down until peaches begin to caramelize and show grill marks, 5 to 7 minutes. Fill each peach half with 1 tablespoon of the cheese mixture. Garnish with a mint leaf, and serve warm.

Grilled Peaches and Cream Recipes

Ingredients

• 4 peaches, halved and pitted
• 2 tablespoons clover honey
• 1 cup soft cream cheese with honey and nuts
• 1 tablespoon vegetable oil

Directions

1. Preheat a grill for medium-high heat.
2. Brush peaches with a light coating of oil. Place pit side down onto the grill. Grill for 5 minutes, or until the surfaces have nice grill marks. Turn the peaches over, and drizzle with a bit of honey. Place a dollop of the cream cheese spread in the place where the pit was. Grill for 2 to 3 more minutes, or until the filling is warm. Serve immediately.