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Appetizers &
Beverages
Reprinted with permission from FamilyCorner.com
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10 oz pkg frozen
strawberries in syrup, thawed, undrained
3 cups orange juice (made from concentrate)
2 bottles champagne
6 strawberries with stems, halved (optional)
orange peel strips (optional) |
In a
blender
puree the strawberries. In a nonmetal bowl or pitcher, combine
strawberry puree, orange juice and champagne; mix gently. Serve over
ice. Garnish each glass with strawberry halves and orange peel strips.
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10 tea bags
1 gallon fresh water
3/4 - 1 cup sugar
1 small lemon, sliced |
Pour half of the gallon of
water into a large saucepan with the ten tea bags. Bring the tea
to a boil over high heat. Once tea boils, remove from heat and
let cool.
| Note:
If pitcher is not large enough to hold all of the tea,
use an empty plastic milk jug to store the remainder. |
When cooled, remove tea bags.
Add remaining water and sugar to the tea. Mix well and pour into
pitcher. Add sliced lemons and chill in refrigerator.
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12 large, fresh
strawberries, rinsed
1 - 3 oz pkg cream cheese, softened
2 tbsp powdered sugar
1 tbsp sour cream |
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Note: A zipper sandwich
bag can be used instead of a pastry bag by filling with cream
cheese mixture and squeezing out excess air before sealing.
Carefully cut one corner off of the bottom of the bag.
Variation:
Use strawberry flavored cream cheese for added sweetness.
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Remove stems from
strawberries to form a flat base. Place berries on cutting surface,
pointed end facing up. With a sharp knife, carefully slice each berry
in half vertically to within a 1/4 inch of base. Cut each half
into three wedges to form 6 petals. (Don't slice through the base.)
Pull petals apart slightly.
In a small bowl,
combine cream cheese, powdered sugar and sour cream; beat until light
and fluffy. With a pastry bag and star tip or small spoon, fill
strawberries with cream cheese mixture.
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1 pkg cream cheese,
softened
1 cup salsa
1 tbsp fresh cilantro, chopped (optional but you won't
regret it!) |
1 pkg cream cheese, softened
1 cup salsa
1 tbsp fresh cilantro, chopped (optional but you won't regret
it!)
Mix cream cream cheese,
salsa and cilantro with an
electric
mixer on medium speed until well blended. Refrigerate until ready
to serve, at least two hours.
Serve with assorted cut up
vegetables and/or tortilla chips.
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1 8 oz pkg cream cheese,
softened
1/2 cup Cool Whip, thawed
1/2 cup marshmallow creme
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In a small bowl beat cream
cheese until fluffy. Fold in whipped topping and marshmallow creme
until well mixed. Serve immediately with fresh fruit. Store any
remaining fruit dip in refrigerator.
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1 11.5 oz can of
refrigerated cornbread twists
1 pkg Little Smokies
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Seperate bread twists into
strips. Cut strips in half. Wrap each strip around center of 1 Little
Smokie, pinching edges to seal. Place, seam side down, on ungreased
cookie sheet.
Bake at 375 degrees F 12
minutes or until golden.
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