Friday Foodday

Happy Friday lovebugs,
Here are my favorite recipes this week!

Citrus Margarita Spritzer
c/o Skinnytaste

Ingredients

• 1 oz clear tequila
• 1/2 oz Contreau (or Grand Marnier)
• 1/4 cup fresh squeezed orange juice
• 1/2 lime (2 tbsp) fresh lime juice
• 1/4 cup seltzer/club soda
• crushed ice

Directions

Combine the tequila, orange liquor, fresh squeezed orange juice, and fresh squeezed lime juice. Pour into a glass with crushed ice and top with seltzer.

Mexican Street Corn Nachos

c/o Closet Cooking

Ingredients

• 2 tablespoons butter
• 4 cups corn, fresh or frozen
• 2 tablespoons mayonnaise
• 1 tablespoon cornstarch
• 1 cup cream, half and half or milk
• 8 ounces Monterey Jack cheese, shredded
• 1 (14 ounce) bag tortilla chips
• 1/4 cup cotija or feta, crumbled
• 2 tablespoons crema or sour cream
• 2 tablespoons cilantro, chopped
• cayenne to taste
• 1 lime, cut into wedges

Directions

1. Melt the butter in a heavy bottomed pan over medium high heat, add the corn and let it sit until it starts to char a bit, mix it up and let it start to char a bit again before removing from heat and mixing in the mayo.
2. Mix the cornstarch into the cream, bring just to a simmer, reduce the heat and mix in the cheese until it melts.
3. Place the nachos on a serving dish, pour on the cheese, top with the corn, cotija, creme, cilantro and cayenne and hit everything with a few squirts of lime juice!

Snickers Cookie Cups

c/o Shugary Sweets

Ingredients

FOR THE COOKIES:

• 1 roll (32 oz) refrigerated chocolate chip cookie dough
• 48 mini snickers candy, or about 6 full size snickers bars, chopped into 8 pieces

FOR THE FROSTING:

• 3 cup powdered sugar
• 1/2 cup unsalted butter, softened
• 2 Tbsp milk
• 2 Tbsp caramel sauce
• 1/2 cup peanuts
• 1/4 cup mini chocolate chips
• 
  

Directions

1. Preheat oven to 350F.
2. Cut cookie dough into 48 pieces. Drop each piece into a mini muffin tin.
3. Bake in oven for about 10-12 minutes, until lightly browned. Immediately press candy into center. Allow to cool in pan about 15 minutes. Remove and cool completely on wire rack.
4. For the frosting, beat powdered sugar with butter, milk and caramel sauce for 5 minutes, until light and fluffy. Pipe onto cooled cookie cups, and immediately sprinkle with peanuts and chocolate chips.