Cinco De Mom-o recipes

Frozen Strawberry Margaritas
6 fluid ounces tequila
2 fluid ounces triple sec
8 ounces frozen sliced strawberries in syrup
4 fluid ounces frozen limeade concentrate

Fill a blender with ice and crush.  Pour in the tequila and triple sec.  Add the strawberries and limeade.  Blend for 30 seconds or until smooth. Serve in margarita glasses with the rims dipped in white sugar.

2 (1.5 fluid ounce) jiggers tequila
1 (1.5 fluid ounce) jigger triple sec liqueur
1 (1.5 fluid ounce) jigger fresh lime juice
1 mango – peeled, seeded and sliced
4 ice cubes
1/4 mango nectar

In a blender, combine the tequila, triple sec, lime juice, mango, and ice.  Blend until ice is finely crushed.  Sweeten with mango nectar to your liking.

Strawberry Bread
2 cups fresh strawberries
3 1/8 cups all-purpose flour
2 cups white sugar
1 Tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
4 eggs, beaten
1 1/4 cups chopped pecans

Preheat oven to 350 degrees.  Butter and flour two 9×5 inch loaf pans.  Slice strawberries, and place in medium- sized bowl.  Sprinkle lightly with sugar, and set aside while preparing bread mixture.  Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well.  Blend oil and eggs into strawberries.  Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened.  Stir in pecans.  Divide batter into pans.  Bake for 45 to 50 minutes, or until tester inserted comes out clean.  Let cool in pans on wire rack for 10 minutes.  Turn loaves out and cool completely.

No-Bake Pudding
2 (3.4 ounce) packages vanilla instant pudding mix
1 (8 ounce) carton sour cream
3 1/2 cups milk
vanilla wafers
3 large ripe bananas
1 (8 ounce) carton frozen whipped topping, thawed

Combine first 3 ingredients in a large bowl; beat at low speed with an electric mixer 2 minutes or until thickened.  Line bottom and sides of a 3-quart bowl with vanilla wafers. Slice 1 banana, and layer slices over vanilla wafers.  Spoon about one-third of pudding mixture over bananas. Repeat layers two more times, using vanilla wafers, remaining bananas, and remaining pudding. Cover and chill.  Spread whipped topping over pudding just before serving.  Makes 10 servings.

Chocolate Chip Crescent Rolls
Crescent roll package
Mini chocolate chips

As you’re rolling up the crescent rolls drop a few mini chocolate chips in and bake as the package specifies.  (the guys like to use cheese and lil smokies in their crescent rolls!)

Loaded-With-Chips Cookies
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup firmly packed brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 1/2 cups uncooked regular oats
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate morsels
1 cup chopped pecans

Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla, beating well.  Combine flour and next 3 ingredients; gradually add to butter mixture, beating well. Stir in chocolate morsels and pecans. Drop dough by heaping teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 10 to 11 minutes or until golden. Remove to wire racks to cool.  Makes 6 dozen!

Jumbo Raisin Cookies

1/2 cup boiling water
2 cups raisins
4 cups all-purpose flour
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 cup shortening
2 cups sugar
3 large eggs
1 cup chopped pecans
1 teaspoon vanilla extract

Pour boiling water over raisins; let stand until raisins are plumped and water is absorbed. Combine flour and next 6 ingredients; set aside. Beat shortening and sugar at medium speed with an electric mixer until fluffy.  Add eggs to sugar mixture, 1 at a time, beating well after each addition.  Gradually add dry ingredients, beating until blended.  Stir in raisins, pecans, and vanilla.  Drop dough by heaping teaspoonfuls onto lightly greased baking sheets. Bake at 375 degrees for 9 to 10 minutes.  Remove to wire racks to cool.  Yield 5 dozen.

Betty Murrell’s famous cookies (Drew’s Mom!)
1 cup vegetable oil
1 small box of vanilla instant pudding mix
1 box yellow cake mix
1 egg
nuts (pecans work best)
1 teaspoon vanilla

Mix all together. Roll into balls and bake at 350 degrees until brown (shouldn’t be more than 10 minutes).
Drew said Libby mixes the pecans into the batter, but Drew’s mom would just put one pecan on top of each cookie before baking.

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