Thirsty and Tasty Thursday

Ever have extra margarita mix and wonder what to do with it?


No drinks today… but I do love a margrita

Me either but I do have some awesome recipes using margarita mix. These recipes can be made using the mix with tequila or without. Depending on your crowd.

These are some of my favorite recipes for summer time. And they are great for a Cinco de Mayo party, or a pool party. I just made all of them to take up to a family pool party. Besides the pudding shots, I ruled 😊

First let’s talk cake.  For last Saturday’s cake, I used a strawberry cake  mix. I sliced a container of strawberries sprinkled with a little sugar and then added some margarita mix. I also added some of the mix to the whip cream. Yup, I was the dessert hero ;-P


Margarita Mix Cake

What you need:

1 box cake  (anything but white because of the egg white thing that you think will taste good with margarita mix)

Margarita Mix – Classic or flavored





Whip cream

More margarita mix


Let’s do this:

Make cake mix per instructions using the mix for the water. I prefer to bake mine in a bunt pan but a regular cake pan will work.

Bake as directed.

Taking it to the next level:

Slice, lightly mash whatever fruit you are using and add about 1/3 cup of the mix and the juice of 1 lime.

To amp up the overall flavor stir in about ½ of the mix to a container of whip cream.



Everyone wants to be healthy… so let’s make that taste oh so much better with margaritia

Margarita Fruit Dip

What you need:

8 oz cream cheese – at room temp

1 cup margarita mix


½ cup sugar

Fruit for dipping or a spoon for eating it with 😊

Let’s do it:

In a mixing bowl combine cream cheese, sugar, and mix until smooth. Squeeze the juice of lime into the dip and rind of one half. Mix and refrigerate for an hour.


I made my last batch of Margarita chicken in my instan-pot because I like being part of the cool kids club but you make in the oven or crock-pot. I’ve done it all three ways and it’s just as yummy either way.

Margarita Chicken

What you need:

3 lbs boneless skinless chicken breast

2 cups margarita mix (more if you are instan-pot or crock pot it…then it’s 3 cups)

1 sliced lime

1 sliced lemon

Sea salt (to your taste)

Let’s do this:

Place chicken in a shallow dish, season with sea salt. Pour margarita mix over chicken. Arrange lime and lemon over the pieces. Cook for about 45 minutes – depending on the size of your chicken pieces.


Thirsty and Tasty Thursday

This week I’m sharing one must have spring drink – lemonade with strawberry infused vodka. And the other is a little less common – Vodka fried chicken. It’s ohhhh sooo crispy but warning it’s a mess to make, which is why we don’t have it often.

A sure sign of late spring/early summer is lemonade. I love lemonade and only thing can make it better – vodka. I personally don’t ‘love’ the strawberry flavored vodka so I infuse my own.

Strawberry Infused Vodka

Remember the key to full flavored infused vodka is to crush the fruit and sprinkle with sugar. Let it sit for an hour or so.

1 pint strawberry – hulled and quartered and crushed

1/4 cup sugar

1 bottle vodka (I use either citrus or whip cream)

Mix strawberries together. Store in mason jars in the refrigerator. Good for 5 days.

Mix with favorite lemonade or white wine.


Vodka Fried chicken

About 12 pieces of chicken

Flour seasoned with garlic and onion powder, basil, and rosemary

For batter:

1/2 cup    flour

1/2 cup    cornstarch

1 tsp    baking powder

1/2 cup    vodka

1/2 cup    ice cold water

What you do:

Dust chicken pieces with seasoned flour.  Cover and let hang out in refrigerator for 30 minutes.

Heat oil in electric fryer to 350.

Whisk together flour, cornstarch, baking powder, vodka, and water to form batter.

Dip 3 pieces of chicken in batter allowing excess to drip off and drop in hot oil

Fry for 10 minutes and remove to cooling rack.

Continue battering and frying the rest of the chicken in batches of 3

Return the first batch to the oil and fry another 10 minutes

Continue frying the remaining batches for the second time

Cool on draining rack

Enjoy with a glass of lemonade.


Tasty and Thirsty Thursday

Welcome 😉 It’s been a crazy busy week… Behind the Mask part of the Office Seduction box set went live Tuesday. Thanks to everyone who picked up a copy!

Jolene has one goal… to create a family nature reserve in honor of her foster mother.

Keegan has one goal…have Jolene as his Cinderella submissive…

To achieve these goals they have to survive a serial killer who has one goal…to kill them.

Behind the Mask part of the Office Seduction Box set.

Now on to the tasty and thirsty part of the this post… Jolene loves brownies. She’s a self proclaimed brownie expert. Here is her favorite brownie recipe – she calls them an Orgasm in your Mouth 

What you need:

  • 1 box brownie mix
  • 1/2 cup coconut
  • 1/2 cup chocolate chips
  • 1/4 cup nuts
  • peppermint vodka
  • coconut vodka

Mix the brownie per the directions substituting the vodka for the water. Bake as instructed…And per delight in your mouth

And for this week’s thirsty, it’s a My Kind of Brownie Martini 🙂

  • 3 tablespoons chocolate cream liqueur
  • 2 tablespoons peppermint vodka
  • 2 tablespoons cake flavored vodka
  • 2 tablespoons coconut vodka
  • 2 tablespoons whip cream vodka
  • 1 1/2 teaspoons dry brownie cake mix (such as Pillsbury Chocolate Fudge)
  • 1 tablespoon chocolate syrup


  1. Mix chocolate liqueur, peppermint, cake, coconut, whip cream vodka, brownie cake mix, and chocolate syrup in the shaker with ice. Shake for about 30 seconds.
  2. Dip rim of glass in chocolate syrup. Strain drink into glass. Top drink with whipped cream and candy as desired





Thirsty and Tasty Thursday

Easter is this Sunday…A major family gathering for many. So this week on T&T Thursday I’m going to share two of my favorites to bring. And of course they both have vodka in them because nothing says a family gathering like vodka.

For thirsty, a jelly bean martini… This is a sweet drink and it’s fun. If you aren’t celebrating Easter when you are serving it, I’ve used gummy fish or skittles. Any hard candy would work. Play with it. Make is supper fun and please let me know what you used.

Jelly Bean Martini

2 parts cotton candy vodka

1 part orange liqueur (Or any flavor you love)

jelly beans.

Mix vodka and liqueur over ice. Put 5 to 6 jelly beans in the glass and pour martini on top.


Spring Vodka Cake

This cake is super yummy. Warning: it’s a more ‘work’ than my usual recipe.

What you need:

  • Yellow cake mix
  • Raspberry Vodka
  • Lemon Vodka
  • coconut vodka
  • 2 drops yellow food coloring
  • 2 drops orange food coloring
  • 2 drops green food coloring
  • 1 can Lemon Custard Filling (or if you want you can make your own)


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans.
  2. In a large bowl, mix cake per directions substituting the raspberry vodka for half of the water.  Divide batter into 3 bowls.
  3. In the first bowl, yellow food coloring; pour into prepared pan. In the second bowl, stir in orange food coloring; pour into second prepared pan. In the last bowl, stir in  green food coloring; pour into third prepared pan.
  4. Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean. While cake is warm pour 1/2 cup of vodka over each layer. The yellow layer lemon vodka. The coconut vodka over the green layer. And the raspberry vodka over the orange layer.
  5. Assemble the cake: stack the layers together with the Lemon Filling in between the layers. Refrigerate until serving.

I don’t frost this cake but of course you can. As with any recipe make your own.


Tasty and Thirsty Thursday

Happy Thursday… Today is mostly about Tasty and I’m offering recipes for the left over Irish Cream (yeah, I know who has  leftover Irish Cream? NO ONE – go buy some more).

I love Irish Cream… and not just during the ST. Patrick season. Last week, I shared Irish Cream chocolate cake (and how can that not be amazing?)

This week I offer two tasty treats for you…cookies and pancakes.

These cookies are amazing. Because, let’s be real everyone loves cookies and Irish Cream so this is like the prefect match…sort of like…

Heaven on Earth Cookies

What you need:

  • 1 1/3 cup unsalted butter, room temperature
  • 6 ounces (1 scant cup) granulated sugar
  • 6 ounces (approximately 1 cup) packed light brown sugar
  • 2 large eggs
  • 1/2 cup Irish cream liquor,
  • 16 ounces (approximately 3 1/4 cups) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 6 ounces white chocolate chips

What you do:

  1. Line 2 baking sheets with parchment paper and preheat the oven to 350 degrees F.
  2. Sift the flour, baking powder and salt together.
  3. In a mixing bowl with the paddle attachment, cream the butter and sugars on high speed. Add the eggs on low speed, followed by the Irish cream. Then slowly add the flour mixture. Add the white chocolate chips.
  4. Use a small scoop to portion out the cookies. Chill for 15 minutes, then bake for 13-15 minutes.


These pancakes are great for a brunch…soooo yummy

What you need:

  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 3/4 teaspoon salt
  • 1 large egg
  • 2/3 cup milk
  • 1/3 cup plus 1 tablespoon Irish cream liquor
  • 1 3/4 cup cake flour
  • 3 1/2 teaspoons baking powder
  • 4 tablespoons butter for cooking pancakes and to garnish
  • Maple syrup, for serving

What you do:


Whisk butter, sugar, salt, and egg in medium bowl. Whisk in milk and Irish cream liquor until combined. Add flour and baking powder to the bowl, then stir until just about smooth (see note).

Heat 1 tablespoon butter in large nonstick skillet until melted over medium-low heat. Scoop as many 1/4 cup portions of batter into pan as will fit without crowding, then gently spread out into a disc shape. When bubbles appear on the surface, flip the pancakes over and continue to cook until done, about 1-2 minutes more. Repeat with remaining batter (see note). Serve warm with butter and syrup.


And for thirsty…coffee infused vodka (here’s the link to video on how to make infused vodka). with Irish Cream.


Thirsty and Tasty Thursday

Welcome on this first day of March. It’s been a crazy crazy week so I’m in need of some thirsty. The ‘nice’ me is doing a Facebook hop – here is the link if you want to participate (over 49 authors doing give aways and sharing their amazing books) –

fb hop

Enough of the commercial 😉 let’s get to the important stuff….For today’s thirsty, I’m going to share my Between The Seasons. And some serious comfort food – Over the top Ziti bake.

Between The Seasons



Not winter…not spring

This is the only layered drink I make. This one came out prefect…that’s not always the case. I call this Between the Seasons because March is winter nor is it spring here in Michigan.

The ‘spring’ layer is strawberry – the hint of what is to come.

The ‘winter’ layer (that sort of looks yellow in the picture) is the reminder of winter – which isn’t totally gone.

Winter layer –

1 part whip cream vodka

1 part coconut rum

1 part citrus vodka

Mix and pour into the glass.

Spring Layer

1 part strawberry simple sugar

2 parts strawberry vodka ( I like homemade infused strawberry vodka …. not crazy about the pre flavored one)

Pour spring layer gently over a spoon. Add ice and enjoy remembering winter and thinking ahead.


March is a giant hiccup of warm and cold. Sometimes, I get dizzy from the bouncing temperature. So on a day of lumpy rain, I love to make Over the Top Ziti Bake.

1 box of ziti noodle
.5 lb of sweet Italian sausage
1 lb of chicken mozzarella basil sausage
1 package of pepperoni
24 Italian meatballs
1 large jar of favorite spaghetti sauce
1 cup Italian dressing
1 small onion diced
1 small green pepper diced
1 16 oz ricotta cheese
1 16 oz Italian cheese blend
1 12 oz package of mozzarella basil and garlic cheese
Garlic, rosemary, thyme to taste

1. In crockpot place all the meat and spaghetti sauce. Cook on low for 6 hours
One hour before eating…
2. Place the box of ziti noodles in a large pot of boiling water cook for 15 minutes. Drain
Preheat oven to 350
3. Pour dressing over the warm noodles and stir.
4. Add noodles to meat mixture and pour into an oven proof pan.
5. Mix in onion, pepper, and cheeses.
Bake for 30 minutes. Sprinkle with parmesan cheese. Cook for an additional 10 minutes.





Thirsty and Tasty Thursday

First of all happy…Margarita_Day

In honor of this great holiday today’s Tasty and Thirsty Thursday recipes will feature tequila 🙂

First let’s take of the thirsty… I love margarita’s but I’m not a big fan of the store mixes so I started making my own infused tequila. I had several failures. The tequila didn’t ‘absorb’ the flavor of the fruit. The fruit would knock you on your butt…

Then I used strawberries I had left over from shortcake. The tequila took on an amazing strawberry flavor. The difference?







To Make Infused Tequila…


fruit of your choice (Blackberry is my fav but blood orange is a close second)





Crush the fruit with sugar on it. Let stand for an hour or so. Squeeze in  the juice of a lime (if you’re a zesty person…zest the lime.)

Mix fruit and tequila together in a sealable jar.

Give it 5 to 7 days to mingle. Then pour and enjoy.

And for the Tasty….it’s one of fav pot luck recipes. I love love love this dish. It’s easy to throw together. Makes a ton. And is super yummy…

What you need:

1 cup red onion
1 minced jalapeno
1/2 cup sliced red bell pepper
1 roasted chicken, boned, skin discarded and shredded
1/4 teaspoon sea salt
1 teaspoon ground black pepper
1 tablespoon chopped garlic
2 tablespoons chopped cilantro leaves, plus more for garnish
4 tablespoons grated Parmesan, plus more for garnish
5 ounces mozzarella, grated
4 ounces cream cheese, room temperature
4 tablespoons freshly squeezed lemon juice
1/2 cup tequila
1/4 cup diced Roma tomatoes, for garnish

What you do:
Mix the red onion, jalapeno, red bell pepper, chicken, sea salt, ground black pepper, chopped garlic, cilantro leaves, and tequila in large bag. Let it hang out for a couple of hours. No more than 4.

Pour into large oven proof pan. Stir in cream cheese and lemon juice.

Bake at 350 for 20 minutes. Add cheeses and return to oven for another 10 minutes. Roll in flour shells.



T & T

This week’s Thirsty and Tasty Thursday was a struggle for me… I have awesome things to share for Fat Tuesday and Valentines (which is going to lead to my yoga pants being tooooo tight).

So what recipes do I share??? Do we do Fat Tuesday drinks and Valentine yummy OR Fat Tuesday yummy and Valentine drinks. Let me tell you the struggle was real!

Anyway I decided to do Fat Tuesday yummy and Valentine drinks.

We always celebrate Fat Tuesday just because it’s fun and great food is involved. I make 3 pig pancakes and Cajun blood orange juice for breakfast and lunch varies depending on if I have to work. We always have a party where kids play games and eat. I make shrimp po-bois, loaded sideways grits (this is crock-pot dish so that is why its a dinner thing), and Cajun crab dip.

I also make a King’s Cake. However, I leave the plastic doll out. I know I can’t write a book without someone being killed in a horrible way but this idea creeps the crap out of me.

I don’t make my own batter, I use frozen bread dough that I let thaw and raise during the day. I’ve tried the biscuits in the tube but that doesn’t do it for me.

I let the kids sprinkle the cake with the colored sugar when it’s done.

kings cake

·         FILLING:

·         1 cup packed brown sugar

·         1 tablespoon ground cinnamon

·         2/3 cup chopped pecans

·         1/2 cup all-purpose flour

·         1/2 cup raisins

·         1/2 cup melted butter


·         FROSTING:

·         1 cup confectioners’ sugar

·         1 tablespoon water

Purple, green, and yellow colored sugar


1.    Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.

2.    Roll dough out into large rectangle (approximately 10×16 inches or so). Sprinkle the filling evenly over the dough and roll up like a jelly roll, beginning at the wide side. Bring the ends roll together to form oval shaped ring. Place ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.

3.    Bake in preheated oven for 30 minutes. Frost while warm with the confectioners’ sugar blended with 1 to 2 tablespoons of water.

 And now for Valentine drink… I have one that I call TOO DRUNK FOR SEX and I was going to do that one but then I decided to share that for Martini Saturday on Facebook (be sure to check it out…it’s super yummy) but I decided to share my chocolate cherry martini. I don’t have a pic of it so I’m sharing an internet pic. I love love this drink. chocolate-covered-cherry-martini

I use crème de cocoa instead of Godiva because it’s cheaper and the Bailey’s is super creamy so I use Godiva is drinks it star not compete 🙂 I also use whip cream flavored vodka.

My verison…

2 parts Bailey’s

1 part Crème de Cocoa

1 part cherry flavored vodka

1/2 part whip cream flavored vodka

Mix and enjoy.



Tasty Thirsty Thursday

French Toast Shake-up….

For today’s tasty and thirsty the flavor is …. French Toast.

French Toast is a favorite in my house. As breakfast treat and a Saturday night martini 😉

This week I’m going to share my recipe for ‘stuffed’ French Toast bites. I came up with recipe in an effort to use leftover hot dog buns. And well the drink was created on lazy Saturday night when I needed a little ‘comfort.’

20180122_111135.jpgFrench Toast Bites

What you need: 

Hot dog buns

The following portion depends on how many hot dog buns you have:

Cream cheese (plain or any flavor you desire)


Milk or cream



Fresh fruit if desired

What you do:

If you are adding fruit to plain cream cheese:

Mix ½ cup of sliced fruit slightly sweetened into 8 ounces of room temperature cream cheese.



Spread a thick layer of the cream cheese on to the hot dog bun.  Cut into fourths.

Mix egg(s), cream or milk, nutmeg, and cinnamon together in a swallow dish. Dip each of the fourths into the mixture.

Place in on a warm skillet. Turn to toast each side.



A little breakfast comfort at night 😊 I think this would make a yummy cocktail at a celebration brunch, I just haven’t had a chance to try it.

French Toast Martini

2 parts Cinnabon liqueur

1 part cake vodka

½ part vanilla vodka20180106_195129.jpg

½ part Strawberry vodka


Mix in a shaker with ice. Pour into your favorite glass.



Thirsty and Tasty Thursday

Summer is almost done 😥 Actually for me it is. I went back to the crazy day job on Monday…

But never fear this week’s Thirsty and Tasty is features some summer yumminess…. Blueberries.


This is actually one of favorite summer drinks and I can’t believe I have done it on T&T before. It’s light. It’s refreshing. It has blueberries. And Rum – 2 flavors. So what’s not to like?


What you need:

  • 2 lemon slices
  • 8 blueberries
  • 2 teaspoons brown sugar
  • 1 part light rum
  • 2 parts coconut rum

What you do:

  1. In a rocks glass or cocktail shaker, muddle the lemon slices, blueberries and brown sugar together. Pour into a tom collins glass, then fill the glass with ice. Pour the rum over the ice.
  2. Garnish with additional blueberries and a wedge of lemon.


While I love love love this cake, I don’t make it as often as I want because… well because… I eat it – A LOT of it.


What you need for the Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh blueberries
  • 1/3 cup vegetable shortening
  • 1 cup white sugar
  • 1 egg
  • 3/4 cup milk
  • For the topping
  • 3/4 cup white sugar
  • 3/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 6 tablespoons cold butter
  • 1/2 cup toasted flake coconut
  • What you do:
  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9×9-inch square baking pan.
  2. Whisk 2 cups flour, baking powder, and salt together in a mixing bowl; set aside. Toss the blueberries in a little of the flour mixture until coated; set aside.
  3. Beat the shortening and 1 cup sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the floured blueberries, mixing just enough to evenly combine. Pour the batter into prepared pan.
  4. To make the topping, combine 3/4 cup sugar, 3/4 cup flour, and the cinnamon in a bowl. Cut in the cold butter with a pastry blender until no small pieces of butter remain. Stir in the toasted coconut, then sprinkle the topping evenly over the cake.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.