Star Punch

1 64 oz cranberry juice (can be cranapple if you can't find sparkling cider)
1 24 oz bottle cold sparkling cider
1 1 liter bottle ginger ale
1 orange washed
1 16 oz bag frozen strawberries, raspberries or blend (optional)
star anise fruit (optional)

Combine all liquids except for 1 cup of cranberry juice if wanting the anise flavor into a punch bowl.

Cute orange in half and squeeze juice of 1/2 the orange into liquid.  Slice other half and garnish on top.

Place frozen berries in punch bowl or make into a circular shape by arranging in bundt pan with some water and freeze.  Place flat side down in punch bowl after frozen.

Hint of anise flavor: Place 3-4 slices star fruit in saucepan  with reserved cranberry juice and bring to a simmer.  Remove from and pour into glass and allow to cool. Refrigerate until cool and stir into punch. 

For a nice fun star theme place a slice of star anise into glass as a garnish.

Strawberry Cream Pie

This recipe will make two pies.

2 chocolate cookie pie crusts (or your favorite pie crust will work)
1 box strawberry Danish Dessert
4-5 cups strawberries cleaned, hulled, and sliced
1 8oz package cream cheese (fat free or light will work), softened
1/2 cup sugar
1 tsp vanilla
1 cup heavy whipping cream

Crust: If you're interested in making your own crust.  Here's what I did.  I took a box of chocolate wafer cookies (not oreos), 1/4 cup sugar and 1/2 cup butter.  Crush the cookies to a fine powder and mix with melted butter and sugar.  Press into two pie plates.

Directions:  Clean, hull, and slice the strawberries and set aside.  Cook the Danish Dessert according to package directions.  Set aside and allow to cool.  While Danish Dessert is cooling, beat softened cream cheese with sugar and vanilla until smooth.  In a separate bowl, beat the whipping cream until stiff.  Fold whipped cream into cream cheese mixture.  Fold the strawberries into the cooled Danish Dessert.  Fill the pie shells by layering 1/4 of cream cheese mixture into the bottom of each pie shell.  Cover this with 1/4 of the strawberry filling into each pie shell.  Layer again with remaining cream cheese filling followed by remaining strawberry filling.  Chill and serve.

Garlic Fridge Pickles - July 2011 at Marlana's

Garlic Fridge Pickles

• 2 whole Cucumbers
• 2 cloves Garlic (I used that mashed garlic that comes in a jar)
  
• 1 cup Vinegar (I used 1/2 c. white vinegar and 1/2 c. red wine vinegar)
  
• 1 cup Water
• ⅓ cups Sugar
• 1 Tablespoon Salt
• 1 teaspoon Dill, Dried
• 1 pinch Red Pepper Flakes
• 1 pinch Coriander (Didn't have this; I used a dash of celery salt)
  
• 6 whole Peppercorns (I used about 1 tsp. coarse pepper)
  

Use cucumbers with no wax residue on the peels (I peeled my cucumbers)

Slice cucumbers in 1/4″-1/8″ slices.

Cut garlic cloves in quarters, then smash them a bit.

Put cucumbers and garlic in a bowl.

Heat vinegar (I like apple cider vinegar, but white works also), water, sugar, salt, dill, red pepper flakes, coriander and peppercorns in a small sauce pan until sugar and salt are dissolved.*

Pour over the cucumbers and garlic.

Cover and let marinate in refrigerator for at least two hours.

Serve cold.

Crab Wonton Stars with Firecracker Sauce

8oz Crab
8oz Cream Cheese
1/8 C Sour Cream
1/2 T Garlic Powder
1/2 T Sugar
Chopped Green Onion (I didn't measure it)
Soy Sauce (splash, I didn't measure it either)

Wonton Wrappers
Sweet Red Chili Sauce

Blend ingredients and place small spoonful in center of wonton wrapper. Seal edges with water. Fry in oil for one minute at 350 degrees.

Strawberries with Balsamic Vinegar (June 2011)

16 oz. fresh strawberries, cleaned, hulled and sliced
2 Tbsp balsamic vinegar
1/4 cup sugar

Place strawberries in a bowl.  Drizzle with vinegar.  Sprinkle sugar over top and stir gently to combine.  Cover and let sit at room temperature for at least one hour but no more than four hours.  Serve as is or over vanilla ice cream.  Serves six.

Note:  Don't make more than you think you'll eat.  These do NOT keep over night.  I will occasionally make a single serving using 2.5 oz. strawberries, 1tsp. balsamic vinegar, and 2 tsp. sugar.

Hot Bean Dip

Ingredients
1 8oz package cream cheese
1 cup sour cream
2 16 oz cans refried beans
1/2 package taco seasoning mix
5 drops hot pepper sauce
2 tablespoons dried parsley
1/4 cup chopped green onions
1 8oz package cheddar cheese
1 8oz package monterey jack cheese

Preheat oven to 350 degrees. In medium bowl, blend cream cheese, sour cream, beans, taco seasoning, pepper sauce, parsley, green onions, and half the cheddar and monterey jack cheeses. Pour mixture into 9x13 baking dish and put remaining cheeses over top. Bake 20-30 minutes or until cheese is slightly browned. Serve with tortilla chips.