Recipes

Cheese Garlic Biscuits

Cheese Garlic Biscuits

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Ingredients

Makes 10-12 biscuits.

Instructions

  • Heat oven to 450º.
  • Mix Bisquick, milk and cheese until soft dough forms.
  • Beat vigorously for 30 seconds.
  • Drop by spoonfuls onto ungreased baking sheet.
  • Bake for 8-10 minutes until golden brown.
  • Combine margarine and garlic powder.
  • Brush over warm biscuits before removing from baking sheet.

Notes & Wine Advice

Serve warm.
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Course; Cheese / Coockies / Biscuit

Cowpuncher Biscuits

Cowpuncher Biscuits

recipe from her grandma, Gladys Nelson
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Ingredients

Instructions

  • Sift dry ingredients.
  • Mix with milk and egg.
  • Add oil last.
  • Bake in muffin tins 25 minutes at 350º.
  • Makes 12.
  • I use pancake syrup on them.
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Course; Coockies / Biscuit

Bewitching Blueberry Pancakes

Bewitching Blueberry Pancakes

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Ingredients

Instructions

  • Stir all ingredients together and fry on a hot griddle.
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Course; Fruit / Pancake’s / Crepes

Donut Balls

Donut Balls

recipe from her mom, Gladys Nelson
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Ingredients

Instructions

  • sifted together
  • Mix ingredients together well.
  • drop by spoonfuls into hot oil.
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Course; Pastry

Rum and Pomegranate Cocktail

Rum and Pomegranate Cocktail

Granada Coctél
Pomegranates are grown in many parts of Mexico and the bright red seeds are used to garnish Stuffed Poblano Chiles in Walnut Sauce and Christmas Eve Salad. The juice is often used as a refreshing beverage or added to drinks like this cocktail.Some commercial grenadine syrups are flavored with pomegranate juice, but most are made of artificial flavors. You can make your own Pomegranate Syrup or substitute grenadine. This is fun to serve for something different.
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Ingredients

Makes 2 servings

Instructions

  • Prepare pomegranate syrup, if using.
  • Then, put all of the ingredients into a blender or cocktail shaker with cracked ice.
  • Blend or shake well and strain equally into 2 (4-ounce) cocktail glasses.

Notes & Wine Advice

Serve cold.
To crack ice cubes, put them in a heavy plastic bag, remove air from the bag, seal it, then put the bag on a cutting board. With a hammer or heavy rolling pin, gently break cubes into chips.
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Course; Alcohol / Cocktails
Cuisine; Mexican

Rum Frappe

Rum Frappe

Frappe de Ron
Surprise a friend or party guests with this elegant drink, best enjoyed on warm nights. (Increase quantities as needed.) The recipe calls for orange sherbet but Mexican ices and sherbets come in a rainbow of wonderful flavors, including tangerine, lime, and grapefruit. Experiment to find your favorite.
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Ingredients

Makes 2 servings

  • 4 rounded tablespoons orange sherbet
  • 3 ounces dark or white rum

Instructions

  • Put 2 rounded tablespoons of sherbet into each of 2 fluted champagne glasses.
  • Add half of the rum to each glass and stir the contents of each glass slowly with a spoon, until the drink becomes smooth.

Notes & Wine Advice

Serve with a straw.
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Course; Alcohol / Cocktails
Cuisine; Mexican

Papaya Cocktail

Papaya Cocktail

Coctél de Papaya
The fruit of large, football-shaped Mexican papaya is reddish-orange in color and blends easily to make a smooth, seductive cocktail that's quite elegant to serve before a Mexican dinner party.Mexican papayas are often available in the United States, but the smaller, yellow Hawaiian papaya works well, too. Choose papayas that give slightly to the touch and have smooth unbruised skin. Serve the drinks in margarita or martini glasses.
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Ingredients

Makes 4 servings

  • 1 Mexican papaya or 2 Hawaiian papayas
  • 3 ounces white or dark rum
  • ¼ cup fresh lime juice or to taste
  • 2 teaspoons sugar or to taste
  • 1 cup cracked ice

Instructions

  • Cut the papaya in half.
  • Scoop out the seeds with a spoon.
  • Discard the seeds.
  • Peel off the skin and coarsely chop the fruit.
  • Put the chopped fruit in a blender.
  • Add the remaining ingredients to the blender and blend on high until thick and smooth.
  • Divide among 4 (4-ounce) cocktail glasses, and serve at once.

Notes & Wine Advice

To crack ice cubes, put them in a heavy plastic bag, remove air from the bag, seal it, then put the bag on a cutting board. With a hammer or heavy rolling pin, gently break cubes into chips.
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Course; Alcohol / Cocktails
Cuisine; Mexican

Pacific Gold Cocktail

Pacific Gold Cocktail

Oro de Pacifico
Along the Pacific coast of Mexico, this drink is usually thought of as a "sun-downer." Tourists and locals gather in bars along the beach before having dinner to enjoy often-spectacular sunsets.
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Ingredients

Makes 2 servings

Instructions

  • Put the ice in a blender jar.
  • Add all of the remaining ingredients but the mint, and blend until smooth.
  • Pour equally into 2 (10-ounce) Pilsner-style glasses.
  • Add a straw and garnish with the mint.

Notes & Wine Advice

Serve cold.
To crack ice cubes, put them in a heavy plastic bag, remove air from the bag, seal it, then put the bag on a cutting board. With a hammer or heavy rolling pin, gently break cubes into chips
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Course; Alcohol / Cocktails
Cuisine; Mexican

Rum Collins

Rum Collins

Collins de Ron
A tall, cold Collins made with light rum is a popular poolside or bar drink in Mexico. It goes well with informal Mexican snacks such as Crisp Rolled Chicken Taquitos.
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Ingredients

Makes 2 servings

Instructions

  • Fill two 8-ounce glasses with ice cubes.
  • Pour half the rum, syrup, and lime juice into each glass.
  • Add club soda to fill each glass.

Notes & Wine Advice

Stir briefly, and serve cold.
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Course; Alcohol / Cocktails
Cuisine; Mexican

Rum and Coke

Rum and Coke

Cuba Libre
Rum and Coca-Cola (Cuba Libre) was invented in a bar in Old Havana in 1898 following Cuba's War of Independence. A group of off-duty soldiers was having drinks and one ordered rum with Coca-Cola and lime juice. The story goes that they wanted a name for the drink, and someone called out, "Cuba Libre" for Cuba's freedom after the war. The drink later became popular throughout Mexico as "rum and Coke."Cuba's famous Bacardi rum has been distilled in Mexico since 1956 when Barcardi built a distillation plant in the state of Puebla. The distinctive bottle is covered with fibers woven by Mexico's Texcoco Indians. Coca-Cola plants have been going strong in Mexico since the 1920s and Coke is a popular soft drink. Cuba Libres can be served with appetizers before a meal.
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Ingredients

Makes 2 servings

Instructions

  • In 2 short (4-ounce) bar glasses, divide the rum and cola equally and stir to mix.
  • Add 2 to 3 ice cubes to each glass, and a squeeze of lime juice.
  • Drop a lime wedge into each glass.
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Course; Alcohol / Cocktails
Cuisine; Mexican