Here's brief rundown of the latest celebrity happenings, each with a Cinco de Mayo inspired recipe to make their shenanigans go down a little easier:

Arnold Schwarzenegger's Conan the Barbarian is getting a reboot with a new Conan the Barbarian. Trailers are all over the Net, as is the hunky new star Jason Momoa, of Baywatch and the new HBO series Game of Thrones. For a margarita as strong as the 6'4" celebrity, whip up an Ole Smoky Moonshine Margarita, which replaces the old classic tequila with the new flavor of moonshine, just like Jason replaces Arnold

Ole Smoky Moonshine Margarita
3 oz Original Unaged Corn Whiskey
2 oz lime juice
1 oz simple syrup
½ - 1 tsp triple sec
1 tsp salt and sugar mixed with lime for rim

Add ice to liquid ingredients and shake.
Strain liquid into a salt and sugar rimmed margarita glass or if you play your cards right, an empty Ole Smoky Moonshine jar

Tyler Perry of the Madea series is the latest South Park celebrity casualty and the cross-dressing comedian with a heart is also getting ready to play in Atlanta, May 13 - 14, 2011, so be sure to check him out if you're in the area. In the meantime, check out these recipes from Krups, which uses one High Performance Blender to whip up 5 different Cinco de Mayo recipes, like one actor playing many roles

Pineapple-Chile Margarita
8 (3/4- to 1-inch) chunks fresh pineapple
4 slices red jalapeño chili with seeds
1/2 cup 100% blue agave silver tequila
3 tablespoons fresh lime juice
3 tablespoons Simple Syrup
2 tablespoons Cointreau
2 cups ice cubes

Use the "chop" setting to combine pineapple and jalapeño, and place in medium bowl. Press firmly on solids with muddler or back of wooden spoon until mashed. Mix in tequila, lime juice, simple syrup, Cointreau, and 1 cup of ice. Use the "stir" setting to combine all ingredients, and strain into large glass measuring cup. Divide remaining ice between 2 tall glasses, and pour Margarita mixture over. Courtesty of KRUPS

The Mango Margarita
1 1/4 ounces silver tequila
1-ounce triple sec
1 1/2 ounces freshly squeezed lemon juice
2 ounces simple syrup
3/4 cup partially frozen mangos, unsweetened (prefer individual quick frozen or fresh)
Garnish with leftover mango slices

Place all of the ingredients in the blender and use "whip" setting until smooth. Pour the mixture into a margarita glass. Garnish with a slice of mango.

Salsa Verde
1 1/2 pounds tomatillos, husks removed
1 Serrano chili, more or less, optional
1 garlic clove
1 teaspoon kosher salt, plus more for seasoning
1/2 cup freshly chopped cilantro leaves
1 cup chopped white onion using the KB710 blender
Grated queso fresco, optional

Rinse the tomatillos under cold water. Put them in a pot and cover them with water. Bring to a boil, over medium heat. Reduce the heat and simmer uncovered, until their color has changed and they are cooked and soft but not falling apart, about 10 minutes. Add the tomatillos to the blender along with the chili, the garlic clove and a teaspoon of salt. Use the "puree" setting to puree until smooth. Stir in the chopped cilantro and onion. Taste for salt and add more, if necessary. Pour into a serving bowl and garnish with cheese, if desired. Courtesty of KRUPS

Chunky Gaucamole
4 ripe avocados
3 limes, juiced
1/2 red onion, chopped with the KB710 blender
1 garlic clove, minced
2 Serrano chilies, sliced thinly
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Use the "chop" setting to cut the avocado pieces, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together using the "mix" setting. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving. Courtesty of KRUPS

White Bean, Cheddar & Bacon Dip
6 slices bacon
1 cup minced onion
1 tablespoon minced garlic
1 1/2 teaspoons ground toasted cumin, or to taste
1 teaspoon chili powder
1(19-ounce) can white beans, such as cannellini, rinsed and drained
1 cup grated sharp white cheddar cheese 1/4 to 1/3 cup sour cream or yogurt, or to taste
2 tablespoons fresh lemon juice
Salt and cayenne, to taste
Assorted raw vegetables, such as carrot sticks, broccoli florets, Bell pepper strips, etc. and/or tortilla chips as accompaniments

In a skillet cook the bacon over moderate heat, until crisp. Transfer bacon to a plate lined with paper towel and pour off all but 2 tablespoons fat. Add onion and garlic to skillet and cook, stirring occasionally, for 5 minutes. Add cumin and chili powder and cook, stirring, 1 minute. Add beans and cook, stirring occasionally, 5 minutes. Transfer the mixture to the blender and use the "pure" setting to puree until smooth. Add the cheddar, sour cream, lemon juice, salt and cayenne and puree until combined well. Transfer dip to a serving bowl and garnish with the bacon, crumbled. Serve with crudites and/or tortilla chips.

Bar Refaeli looked stunning as usual at the recent MET Gala, but notably absent was her usual arm candy, actor Leonardo DiCaprio. To sparkle supermodel style, try this calorie-conscious recipe for a Skinny-Rita from TY KU, the Premium Sake & Asian Spirits Company:

Skinny-Rita
1.5 oz Ty Ku Liqueur
0.25 oz Silver Tequila
0.25 oz Agave Nectar
Squeeze of Lemon

Jesse James is still in over-share mode about his relationship with tattoo artist and reality star Kat von D, who he described as a "vixen" on a recent Howard Stern show. To get a sip of something as fiery and shocking as the tattooed duo's relationship, try the Pico de Plata a fiery jalapeno infused cocktail perfect for macho men and their women:

Pico de Plata
1 part jalapeno infused Hornitos™ Plata Tequila*
½ part fresh pineapple juice
¼ part red pepper puree**
1/4 part fresh lime juice
Dash Bitter Truth celery bitters
Salt and pepper to rim glass

Shake and strain in to a salt and pepper rimmed shot glass. *Cut the skin off the jalapeno, and soak the seeds and pith of three (3) Jalapenos per 750ml bottle of Hornitos Plata Tequila for 30 minutes, or to taste.

** Remove stems, seeds and veins from a red pepper. Toss into blender and puree until smooth.

And while it's not a traditional Cinco de Mayo recipe, it will certainly go well after an appetizer of guacamole, Maya Angelou shared her recipe for roasted chicken in her latest book:

Juice of 1 lemon
One 8- pound roasting chicken
2 tablespoons (¼ stick) butter
½ teaspoon salt, or more if desired
½ teaspoon pepper, or more if desired
1 unpeeled Granny Smith apple, cored and cut into pieces 1 celery stalk, cut into medium- sized pieces
½ cup chopped green lettuce

Preheat the oven to 350°F. In a small cup, mix together the lemon juice and 1 cup water. Set the lemon aside. Wash the chicken in the lemon juice mixture. Pat dry. Rub butter over the chicken. Liberally salt and pepper the chicken outside and inside. Place the apple and celery in the chicken cavity. Place the chicken in a roasting pan. Place an extra- large piece of aluminum foil over the chicken, leaving a generous air pocket over the top of the chicken so the foil does not touch it. Crimp the ends of the foil to the sides of the pan, creating a tent. Bake the chicken in the tent for 1- ½ hours, partially removing the tent periodically to baste with panjuices. Remove the foil and reduce the oven temperature to 325°F. Bake the chicken uncovered for 30 additional minutes. Once the chicken is done (when the internal temperture reaches 160°F) done, remove the skin and slice for serving. Serve with simple lettuce and garnish with a very thin slice lemon, if desired.

This recipe was styled by chef Karen Pickus for Good Morning America. This recipes is courtesy Dr. Maya Angelou from her cookbook "Great Food All Day Long"