I’m a native Texan with a passion for good food and Texas history. Tex-Mex is a way of life for me, and so is baking!
I’m away for the next five days or so in sunny Key West, FL. Several of my blogging buddies are filling in for me. First up: Tracy from SugarCrafter. Tracy and I first met at Big Summer Potluck last year, though I’d been a long time admirer of her site. I can attest to just how lovely she is in person – and it comes across on her blog. She’s got such a treat in store for you. I can’t wait to make these when I get home. Booze in a baked good? How can you go wrong?
Hi there! I’m Tracy from Sugarcrafter, and I’m so excited to be guest posting on Amber’s blog today. Amber is a good friend of mine, and since I am convinced that I’m really a Southern girl at heart, she constantly leaves me drooling over the delicious array of Tex-Mex and Southern food that she shares on her blog, especially all of the lovely family recipes passed down from her Nan. I’ve also decided that even though I’m a Yankee, I can totally pull off y’all. Oh, and I love hush puppies, so that should give me some extra points too, right?
Anyway, are y’all ready for Memorial Day? (See? Totally pulled it off.) I love Memorial Day for two reasons. The first is that we get together with family and friends to talk and play games and hang out all day long without another care in the world… and after a long, cold winter (and in the case of this year, a rainy, disgusting spring), some fresh air and outdoor activity does us a world of good. And (watch out, I’m going to get a little patriotic on you), it’s also a good time to reflect on how grateful we are to have the freedom to do that, thanks to the people who served and died for our country.
The second reason I love Memorial Day is, of course, the food. One of my favorite things to do in the summer is to cook outside, whether it’s grilling hamburgers in our backyard or roasting marshmallows over a campfire. When all the cooking is done though, it’s nice to kick back with a cold beer or a refreshing cocktail, of which my favorite is a simple margarita. In the spirit of my favorite drink, I created these margarita bars, which are best served cool as a perfect after dinner treat on a warm summer day.
Hope you have a wonderful weekend, and have a happy Memorial Day!
Serves 9-12. You can also easily double the recipe for a 9×13″ baking dish.
For the crust:
1 cup flour
1/2 cup powdered sugar
1 tsp salt
1/2 cup butter, melted
For the filling:
2 eggs, lightly beaten
1 cup granulated sugar
2 Tbsp flour
1/4 tsp salt
2 Tbsp tequila
1 Tbsp triple sec
2 Tbsp fresh lime juice
2 tsp lime zest
1 drop green food coloring (optional)
Powdered sugar, for dusting
Preheat the oven to 350 degrees and grease an 8×8″ baking dish. In a medium bowl, whisk together the flour, powdered sugar, and salt. Stir in the melted butter. Press the dough into the baking dish and then bake 15-20 minutes or until the edges of the crust turn light brown.
Reduce the heat to 300 degrees. In another medium bowl, mix together the eggs, sugar, flour, salt, tequila, triple sec, and lime juice and zest, and food coloring. Pour the filling mixture over the warm crust and bake another 20-25 minutes.
After removing the dish from the oven, lightly dust with powdered sugar. Let cool and then cut into squares. Store leftovers in the refrigerator.