Here are my favorite recipes this week!
Citrus Margarita Spritzer
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
- 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
- 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.
- Mix the cornstarch into the cream, bring just to a simmer, reduce the heat and mix in the cheese until it melts.
- 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
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
- Preheat oven to 350F.
- Cut cookie dough into 48 pieces. Drop each piece into a mini muffin tin.
- 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.
- 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.