MARGARITA BALLS II
This is a great old Texas recipe. Everyone seems to like it, but it's obviously only for grown-ups.
Provided by Angie
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Orange Liqueur
Yield 48
Number Of Ingredients 10
Steps:
- Using a food processor or blender, process all of the vanilla wafers and pretzels to fine crumbs.
- In a medium bowl, combine all of the crumbs with the confectioners' sugar. In another bowl, mix together the cream cheese, margarita mix, tequila and Grand Marnier, stir into the crumb mixture. Divide dough into two pieces, wrap and refrigerate for at least 2 hours.
- Divide the white sugar into two small bowls. Add the zest of 1 lime to each bowl. Stir the food coloring into one of the bowls. Unwrap dough and roll into walnut sized balls. Roll half of the balls in the green sugar, and the other half in the white sugar. Store in the refrigerator in the unlikely event that there are any left!
Nutrition Facts : Calories 105.8 calories, Carbohydrate 19.6 g, Cholesterol 3.9 mg, Fat 2.7 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.1 g, Sodium 62.4 mg, Sugar 13 g
MARGARITAVILLE - THE BEST MARGARITA RECIPE - (3.9/5)
Provided by AzWench
Number Of Ingredients 18
Steps:
- 1. Fill the ice reservoir with ice cubes. Let the ice sit for 10-15 minutes. 2. Add ingredients to blender jar. Place blender jar on Margaritaville machine. 3. Select the number of drinks you are making, and type of drink with the knobs. Push up on the Shave n Blend toggle. 4. Remove blender jar and pour drinks into serving glasses.
MARGARITA BALLS I
Right up there with Rum Balls.
Provided by Paula Cronin
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds.
- Melt four 1 oz squares white chocolate according to package directions.
- In blender, process tequila, orange marmalade, and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture.
- Shape into 1-inch balls and coat with sugar. Store in refrigerator.
Nutrition Facts : Calories 166 calories, Carbohydrate 18 g, Cholesterol 1 mg, Fat 9.2 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 50.9 mg, Sugar 5.6 g
MARGARITA BALLS
There are never enough of these! I could bring 12 dozen to my office and one co-worker (who's not a drinker) would eat them all. For those who don't like a strong alcohol flavor this is the way to go. Yumm! It's hard for me to estimate the prep time since I do bits and pieces at different times, so what I've listed is just assembly, not the time for blanching and grinding almonds and crushing cookies.
Provided by ReeLani
Categories Dessert
Time 30m
Yield 48 balls
Number Of Ingredients 8
Steps:
- Mix the crushed vanilla wafers with the ground almonds.
- In a blender process the tequila, orange marmalade, lime juice and corn syrup'til smooth.
- Stir melted white chocolate and tequila mixture into crumb mixture.
- Shape into 1" balls and roll in granulated sugar.
- Store in refrigerator.
Nutrition Facts : Calories 81.2, Fat 4.6, SaturatedFat 1, Cholesterol 0.5, Sodium 26.3, Carbohydrate 9.2, Fiber 0.6, Sugar 2.9, Protein 1.5
BOOZY MARGARITA CAKE BALLS RECIPE
Who says you can't have your margarita and eat it too? This Boozy Margarita Cake Balls recipe is proof that you can have both! Enjoy our margarita loving friends!
Provided by Brandie Valenzuela
Categories Cake
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350°. Grease a 10 x 13 baking pan and set aside. 2. Line a large cookie sheet with wax or parchment paper and set aside. 3. In a large mixing bowl, add the cake mix, oil, eggs, 1/2 cup tequila, 1/4 cup triple sec and the juice and zest of 1 lime. Mix well until all ingredients are incorporated. 4. Spread the cake batter into a greased 10 x 13 pan and bake for 20-22 minutes or until an inserted toothpick comes out clean. 5. Allow cake to completely cool. 6. Once cooled, use 2 forks to break up the cake into small crumbs. Place cake crumbs in a large mixing bowl. 7. Add the tub of buttercream frosting, 1 Tablespoon tequila, 1 teaspoon triple sec, juice of one lime and powdered sugar to the cake crumbs. Mix well. Cover and chill for 30 minutes for easier handling. (Save the lime for lime zest in Step 12). 8. Shape the chilled cake mixture into 1 inch balls and place on the lined cookie sheet. Freeze for 45 minutes. (Freezing is important and eliminates any cake ball crumbs falling into the melted chocolate). 9. Melt the white candy melts in a double boiler over medium heat, stirring occasionally (or use a Wilton candy warmer). 10. Dip the chilled cake balls into the melted white chocolate. Insert a toothpick into each cake ball and spoon the chocolate all over to cover each ball. Allow any excess chocolate to run off each cake ball before placing on the lined cookie sheet. When you remove the toothpick from each cake ball, fill the small hole with melted chocolate from the spoon. 11. Immediately sprinkle with coarse sugar before the chocolate hardens. 12. Sprinkle lime zest on top of each sugared margarita cake ball. OPTIONAL: If you want more of a green color to your cake balls, melt 1/4 cup of Wilton bright green candy melts. Drizzle on top of each margarita cake ball. 13. Allow 20 minutes for the white chocolate to completely harden.
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