he cake mix, egg whites, frozen margarita mix, vegetable oil, lime zest
In a large mixing bowl, add cream cheese, margarita mix, orange juice, and lime peel.
With a hand held electric mixer, beat cream cheese mixture on low until smooth.
Fold in whip topping.
Cover and refrigerate for 1 hour before serving.
To serve, take a large margarita glass.
Dip rim of glass into lemon, lime or orange juice and then colored sugar.
Spoon in carefully the cream cheese mixture.
Serve with whole strawberries.
hawed strawberries (with juice) and margarita mix in a blender with
Pour the margarita mix, mangosteen juice, and rum into a blender or bowl of a food processor. Blend until smooth. Gradually add the frozen fruit, and continue blending. Pour the mixture into four tall glasses and garnish with mango slices.
o blend.
Add in margarita mix and lime peel; stir
Beat the cream cheese and margarita mix until smooth and then
Frozen Margarita: Combine frozen limeade concentrate, liqueur, and tequila in a zip-top plastic freezer bag. Seal and freeze 8 hours.
Let stand 5 minutes at room temperature before serving. Pour into lime juice and salt-rimmed glass and serve.
Thaw margarita mix just until slushy.
nto small pieces. Beat in margarita mix until well blended. Fold
mix together the cream cheese, margarita mix, tequila and Grand Marnier
Use an electric mixer to beat the softened cream cheese, margarita mix, orange juice, and confectioners' sugar in a large bowl until smooth. Thoroughly fold whipped cream into mixture. Cover and chill 1 hour to blend flavors before serving.
Fill blender 3/4 full with crushed ice.
Pour in limeade concentrate, tequila and triple sec.
Blend until smooth.
Pour into glasses and serve.
If you prefer your glass rimmed with salt, rub a lime wedge around the edge of margarita glass and dip the rim into course salt.
arge bowl, combine cake mix, Margarita mix, egg whites and vegetable
Add all ingredients to bread machine pan in order given, unless
Combine liquor, lime juice and frozen strawberries in a blender with 6 ice cubes. Blend on high speed until smooth. Pour into a salt-rimmed 5 oz margarita glass. Decorate with a strawberry wedge.
Blend liquors and ice (shake, or place in blender for a frozen margarita).
Moisten the rim of the glass and dip in li hing mui powder.
Pour blended margarita into glass and sprinkle with 1/2 teaspoon li hing mui powder.
Garnish with a slice of lime.
Serves 1.
For a virgin margarita: Leave out tequila and double the amounts of sweet-and-sour mix and simple syrup.
ours , until the drink is frozen.
When the drink is
In a pretty punch bowl, combine the limeade and margarita-mix concentrates with the water and Squirt.
Add about half as much ice as you have punch. If you like, squeeze a fresh lime or two into the mixture. Sprinkle the punch lightly with salt, and add more to taste, if necessary.
For an elegant touch, rub the punch cups or glasses with lime juice, rim with salt and serve garnished with lime.
Note: Advance preparation requires that you pre-freeze your watermelon; be sure to remove all seeds!
Rub rim of margarita glass with some sweet and sour mix and dip in granulated sugar.
Process tequila, triple sec, Midori, grenadine, sweet and sour mix, watermelon, and ice in a blender until smooth.
Pour into margarita glass.
Toss all ingredients, except Margarita Dressing, in a large bowl. Chill, covered, up to 1 hour.
Margarita Dressing.
Stir together all dressing ingredients in a small bowl. Cover and chill.
To serve, drizzle salad with Margarita dressing and garnish with lime slices, if desired.