Here are some great recipes from Sandra Lee to help spice up your holiday parties:

• Golden Margarita Pie

Ingredients

Crust
1 ½ Cups of mini pretzels [crushed]
¼ Cup of sugar
4 Tablespoons of melted butter

Filling

1 Can sweetened condescended milk
3 Eggs
1 Cup Jose Cuervo Golden Margarita Mix
2 Limes zested and juiced

Directions for crust

1. Mix all ingredients for the crust
2. Press into pie pan
3. Bake in Oven at 350 degrees for ten minutes

Directions for filling

1. Mix ingredients for filling
2. Pour into prepared crust
3. Bake at 325 degrees for 30 minutes
4. Refrigerate
5. Garnish with whipped cream

• String Beans and Red Peppers

Ingredients

1lb String beans
2 Red peppers sliced thin
2 Shallots sliced thin
2 Tablespoons of Jose Cuervo Golden Margarita Mix

2 Tablespoons of Olive Oil

Directions

1. Sautee shallots in olive oil for 2 minutes until golden
2. Add Margarita Mix, string beans and red peppers to shallots and sauté for 5 minutes or until cooked through.
3. Serve

• Garnish

Ingredients

1 Tablespoon melted butter
1 Cup walnut pieces
2 Tablespoons Hidden Valley Ranch Salad Dressing & Seasoning Mix

Directions

1. Toss all of the ingredients
2. Bake at 375 degrees for 5 minutes

• Candy Cane Margarita

Ingredients

1 Glass with ice
Jose Cuervo Golden Margarita Mix
Frozen Fruit [Strawberries, Raspberries, Cranberries]
1 Candy Cane

Directions

1. Pour Jose Cuervo Golden Margarita Mix into glass with ice
2. Garnish with frozen fruit and candy cane

• Cranberry Margarita Glaze

Ingredients

1 Bag of cranberries [fresh or frozen]
1 ½ cups of Jose Cuervo Golden Margarita Mix
Zest of 2 oranges
1 Cinnamon stick

Directions

1. Bring all of the ingredients to a boil then lower flame and simmer for 20 minutes
2. Glaze Turkey

• Cranberry Margarita Compote

Ingredients

1 Bag of cranberries [fresh or frozen]
1 ½ cups of Jose Cuervo Golden Margarita Mix
Zest of 2 oranges
1 Cinnamon stick

Directions

1. Bring all of the ingredients to a boil then lower flame and simmer for 30 minutes
2. Pour into dish
3. Refrigerate
4. Garnish with mint