It's official summer is here and I have whipped up some Delicious red, white, and blue appetizers to kick of your memorial day celebration this Monday.
Flag Waving Fruit
12 Fresh Strawberries
24 Fresh Blueberries
1/2 Cup Yogurt or your choice of filling
Select 12 good quality strawberries and slice each strawberry in half.
The green leaves can be kept on the berry or removed, if desired.
Use a melon ball scoop to remove the center of each half of the strawberry.
Fill each scooped half slice of strawberry with approximately 1 teaspoon of yogurt, or any white filling desired, such as a fruit dip, custard, pudding, or whipped topping.
Top the yogurt with a blueberry and serve, or chill to be served when ready.
Red, White, and Blue Bow Pasta Salad
16 ounces pasta (farfalloni, bow tie, or your choice of shaped pasta)
1 1/2 cups Italian (zesty) dressing
10 ounces canned chicken, drained
1 cup celery, chopped
1 pint fresh blueberries
1 cup sweet red pepper, chopped
1/4 cup fresh parsley, chopped
1 bunch green onions, chopped
Salt and pepper to taste
2 ounces blue cheese, crumbled
Prepare pasta according to package directions.
Drain and rinse pasta in cold water.
In a large serving bowl combine pasta, chicken, celery, blueberries, red pepper, parsley, and onion.
Stir to combine.
Pour dressing over entire mixture and toss until coated.
Add salt and pepper to taste.
Sprinkle blue cheese on top.
Cover and refrigerate until ready to serve.
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup sliced fresh strawberries
1 cup blueberries
Beat cream cheese and marshmallow creme with whisk until well blended.
Refrigerate several hours until chilled
Layer fruit in 6 dessert dishes alternately with cream cheese mixture just before serving.
2 oz. Hpnotiq
1 oz. citrus Vodka
1 Splash Lemon Lime Soda
1 Tsp Grated Coconut
Shake with ice, strain into a martini glass, and slowly add a touch of grenadine.Garnish with chopped coconut.