Test KitchenRecipe Calendar

2016

1cup butter, softened1C sugar1C Splenda1 1/4C all purpose flour1C whole wheat flour2 tsp baking powder1/2t salt1⁄4C De La Tierre Maple Tequila Liqueur1T maple extract5 eggs1C walnut piecesDirections:In mixer bowl cream butter & sweeteners. Mix in tequila, extract & eggs. Add all otheringredients, mix until fluffy. Turn into greased 10 inch cake pan and sprinkle with walnuts. Bake in 300-degree oven 55 minutes, until knife inserted into center comes out clean. Whilehot, drizzle with 1/4C maple syrup mixed with 2T Maple Tequila. Cover hot cake withaluminum foil until syrup is absorbed. Serve warm or refrigerate and serve cool.

De La Tierre Maple Tequila Pound Cake

Avion Espresso CakeDevil’s Food Cake Mix

prepared as on boxAdd:

2T Extra Dark CocoaPowder

2T Instant Coffee CrystalsBake as instructed. Whencake is finished, remove

from oven and use a fork topoke holes throughout.

Pour 1/2C Avion Espressoevenly over cake.

Microwave ready-madefrosting 30 seconds and

pour over warm cake. Letset in refrigerator 2-3hours or overnight.

Diva Tequila Chocolate Citrus Truffles

Place 1/4C butter in small pot & cook on high to melt. Zest & juice 1orange into pot. Place white chocolate in separate bowl & microwavefor 30 seconds. Add 2Tbsp heavy cream to butter & scald. Pour overchocolate. Let sit 5-10 minutes to soften then whisk thoroughly. Add1/4C Diva Tequila & whisk again. Set bowl in refrigerator to cool,whisking every 15min. When it has the consistency of fudge, removefrom refrigerator. Scoop 1Tbsp of filling at a time, roll into ball &place on wax paper lined plate. Repeat with all filling. Freeze untilsolid. When solid, place 8 ounces milk/dark chocolate in microwavesafe bowl and cook in 15 second intervals, stirring well, until melted. Remove centers from freezer and dip in melted chocolate to covercompletely. Place on wax paper lined plate. Garnish with a sprinkle ofcolored salt, twist of orange, dusting of cocoa/sugar, or whitechocolate. Place in freezer for 10 minutes or until set. Remove fromfreezer and store at room temperature in airtight container. Serve/eatwithin a few days for best flavor.

Mestizo Mezcal Holiday Ham6 1/2 pounds ham, semi-boneless and smoked1/2 cup brown sugar1/4 teaspoon ground cinnamonpinch of ground cloves1C Mestizo Mezcal Reposado or Anejo

Spray crock pot with cooking spray. Placeboneless or bone-in ham inside, fat side down. In a separate bowl, mix together the brownsugar, cinnamon, ground clove, Mezcal. Brushmixture on top of the ham until you’ve used itall. Place lid on slow cooker and cook on highfor 4 hours or low for 8 hours. Carefullyremove ham from crock pot, slice, and serve.Pour sauce from slow cooker in a bowl to beladled on top of ham if desired.

Soak 1C Craisins in ¼ Cup Diva Tequila Overnight, mixing often.3 Cups Flour2 Tbsp Baking Powder1/2 tsp Salt1 Cup Splenda½ Cup Butter2 Tbsp Vegetable Oil (we used Coconut)1.5 Cups Milk (Half & Half or light cream for a really rich scone)Zest of 1 Orange1 Cup Flour for kneading1 Beaten Egg to glazeMix Flour, Baking Powder, Salt & Splenda thoroughly in a largemixing bowl. Add Craisin mixture & Orange Zest. Mixthoroughly. Add Vegetable Oil and Milk. Stir until mixed butdon’t over mix. Sprinkle countertop with flour and roll dough (itshould be sticky) onto floured surface. Fold over/knead for abouta minute and pat down (no need to roll) to about 1" thickness. Cutwith a biscuit/cookie cutter and place on greased bakingsheet. Brush tops with egg wash. Bake at 400 for 25 Minutes

Cranberry & Orange Diva Tequila Scones

Hornitos Lime Shot Chicken

4lbs Chicken Breast Tenders or sliced Chicken Breasts½ Cup Hornitos Lime Shot2Tbsp Fajita seasoning or 1 Capful of your favorite Mrs DashPlace all ingredients in a Ziploc bag, seal and massage to mix. Place the bag in a bowl &marinate in refrigerator 6hrs-3 days. Grill until done.

Avalanche Habanero Refried Beans

1Pkg Red Beans, soaked overnight & drainedAdd:

1 Bottle Spruce Creek Avalanche Habanero Blood Mary Mix1 Onion, chopped1T Minced Garlic

Cook in a crock pot on high for 6-8 hours and overnight on low, stirring often

Embajador Tequila Shrimp Ceviche1 lb. large shrimp, peeled & deveined

¼ cup lime juice2 Tbsp Embajador Tequila Silver

2 Roma tomatoes, seeded & diced1 Avocado, diced

1 Jalapeno, seeded & diced2 Tbsp minced cilantro

¼ tsp saltFill a large bowl with ice water. Bring a pot

of water to boil & add shrimp. Cook for 1minute, drain, then plunge shrimp into ice

water. Cut shrimp into small pieces & placeinto Ziploc bag. Add lime juice and tequila.

Zip closed & refrigerate for 30 minutesbefore adding tomatoes, avocado, jalapeno,

cilantro and salt. Stir gently to combine.

Spruce Creek Chunky Gazpacho

3 cups spicy V8 juice4 tomatoes, diced3 cucumbers, diced1 onion, diced1 red bell pepper, seeded and diced1 green bell pepper, seeded and diced1 jicama, diced2 cloves crushed garlicJuice of 1 lime2 jalepenos, seeded and diced1 bottle Spruce Creek Bloody Mary MixAdd all chopped vegetables, garlic, and lime juice to a large bowl. Mix thoroughly. AddSpicy V8 & Spruce Creek Bloody Mary Mix until liquid rises to the top layer of vegetables.Stir well. Chill for at least 2hrs.

Diva & JLP Craft Margarita CupcakesMix all and bake as directed1 box dry white cake mix2.30 oz dry sugar free strawberry Jello mix¾ cup JLP Craft Margarita (any flavor)⅓ cup coconut oil½ cup Diva Tequila3 eggs

Tequila Cream Cheese FrostingMix all with electric mixer:8 oz cream cheese, softened½ cup butter, softened2½ cups powdered sugar2 tbsp Diva Tequila1 Tbsp lime juicezest from 1 lime

Crock Pot Hornitos Chicken Tacos4lbs Chicken Breast Tenders or Chicken

Breasts½ Cup Hornitos Lime Shot

1pkg McCormick Gourmet SmokedPaprika Chicken Taco Recipe & Seasoning

MixPlace all ingredients in a crock pot and

mix thoroughly. Cook covered on low for8-12 hours. Pull pieces apart with two

forks to shred the meat. It should just fallapart. Mix again to be sure it all gets

covered with seasoning and keep on warmsetting until ready to eat. If you aren’t

entertaining and just can’t eat this much,tuck half of it away in an airtight

container in the freezer. It keeps well.

Combine the following ingredients in a large mixing bowl:1 Cup nonfat dry milk powder1.5 cups Sugar/Splenda2 teaspoons Saigon Cinnamon1 teaspoon Salt1 teaspoon Ginger1/2 teaspoon Ground Cloves1/4 Cup De La Tierre Maple Cinnamon Liqueur2 Cups water4 Eggs1 (28 ounce) can pumpkin (about 2 cups)

Spray an 11″x7″ glass baking dish with non-stick spray. Pour mixture into baking dish.Bake 15 min at 425 and then 50 min longer at 350. Cool to room temperature, then cover andplace in refrigerator to set overnight. Serving suggestion: We cut it into squares and servedit with Vanilla Cool Whip and a glass of De La Tierre Maple Liqueur Tequila on the side.

De La Tierre Maple Liqueur Tequila Pumpkin Pie

Peligroso Cinnamon Apple CrispIngredients:2 Cans Light Apple Pie Filling1/2 C Cranberries (dried or fresh)1/4 C Peligroso Cinnamon Tequila1T + 1t Saigon Cinnamon1 C Oats1 C Whole Wheat Flour1/2 C Butter1t Baking Soda1 C Sugar/SplendaEmpty 2 Cans Light Apple Pie Filling (made with Splenda) into a crock pot. Mix in 1/2 cupcranberries (I used Low Sugar Craisins, but you could easily use fresh), 1/4 cup PeligrosoCinnamon Tequila and 1 teaspoon Saigon Cinnamon. Top with a mixture of 1 cup oats, 1cup whole wheat flour,1/2 cup butter, 1 Tablespoon Saigon Cinnamon, 1 teaspoon bakingsoda and 1 cup Splenda. Cover and cook on high until the syrup bubbles up from below,then leave on warm for about an hour. Serves eight.