POOR&STARVING

My amazing mom came up with this recipe.

Margarita Cupcakes

1 Betty Crocker SuperMoist or Pillsbury White Cake Mix
1 cup club soda-I thought about using bottled margarita mixer but we don’t use it!
1/3 cup vegetable oil
1/4 cup Tequila
1 TBS. orange liqeur
1 TBS. grated lime zest-I used a micro-plane grater
1 TBS. fresh lime juice
3 egg whites
Green food coloring added to your liking if wanted

Heat oven to 350, (325 for dark or nonstick pans). Line 24 regular size muffin tins with cupcake liners. 

In a large bowl, beat all ingredients on low speed for 30 seconds. Scrape down bowl. Then beat on medium speed 2 minutes. Batter will be thin. Divide batter evenly among lined muffin tins (I filled them 3/4 and only got 21 filled). Bake 18-23 minutes until a fingerprint barely stays when touched (they keep cooking a small amount when removed from oven- this way keeps them moist still). Remove from oven and place individually on cooling racks. After cooling, you may lightly brush the tops with tequila if desired before frosting.

Margarita Buttercream Frosting

1 cup unsalted butter, at room temperature
3 to 5 cups powdered sugar
1 TBS. fresh lime juice
2 TBS. tequila
1 TBS. orange liqeur
Pinch of coarse salt

In an electric mixer whip the butter until light and fluffy on medium speed. Gradually add 3 cups powdered sugar, mixing and scraping sides of bowl until all is mixed. Mix another 30 seconds. Add all other ingredients except remaining sugar. Mix on medium speed until light and fluffy. For a firmer frosting, add the remaining sugar a little at a time. Frost cooled cupcakes and sprinkle grated lime zest over them.

This bean dip is a great snack served with Fritos or even used as a condiment on a burger. It is also MUCH cheaper than buying it pre-made.

Ingredients:

2 cans Jalapinto Pinto beans
1/4 Cup Pickled Jalapenos
1 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/ teaspoon Chili Powder
1/2 teaspoon Salt
1/4 teaspoon of Paprika

Directions:

Drain both cans of pinto beans and dispose of liquid. Combine all ingredients in food processor (with blade). Mix until smooth.

Please note that this is made “to taste”. Sometimes, it takes playing with the spices until it tastes right.

Ingredients:

2 large chicken breasts, split in halves and tenderized
24 oz. Spaghetti Sauce (making your own is cheaper but store-bought works too)
3/4 Cup Flour
Salt
Black pepper
2 eggs
2 Tablespoons Water
1 1/2 Cups Seasoned Bread Crumbs
2 Tablespoons Olive Oil
8 oz. Mozzarella, grated
6 oz. Parmesan, grated
Handful of Parsley, freshly chopped

Directions:

1. Heat oven to 375 degrees.
2. In bowl, mix together flour, pinch of salt and pinch of black pepper. Set aside. In separate bowl, whisk together eggs and water. Set aside. Place seasoned bread crumbs in third bowl or plate.
3. Dip chicken breasts in flour until evenly coated, shaking off excess. Then dip breasts in egg mixture. Lightly press coated breasts in bread crumbs, making sure they are evenly coated.
4. Heat olive oil in large skillet on medium-high heat. Cook breasts in oil until golden brown. Set aside.
5. Coat bottom of 9in.x13in. with about 1/2 of spaghetti sauce. Place chicken breasts in sauce then 1/2 of cheese on top. Next, layer rest of sauce then cheese. Garnish with parsley.

Serve with salad and spaghetti noodles.

Ingredients:

1 slice jalapeno monterey jack cheese
3 slices honey ham
Sprinkle of oregano, garlic and rosemary
Mustard and mayo (to taste)
2 slices of garlic sourdough bread (regular sourdough is also fine)
2 tablespoons extra virgin olive oil
Handful of fresh baby spinach

Directions:

1. Layer first 4 ingredients between slices of bread, making sure that the cheese is on the bottom (doing so will make for a quick and easy melt).
2. Lightly brush with EVOO. Use spatula while grilling in skillet to press on the sandwich to make it flat and easier to eat.
3. Grill until both sides are golden brown then cut in half and place fresh spinach inside.

Serve with a quick side such as Kettle jalapeno potato chips.