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 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.

Shortcut Lemon Tea

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.

Strawberry Blossoms

12 large, fresh strawberries, rinsed
1 - 3 oz pkg cream cheese, softened
2 tbsp powdered sugar
1 tbsp sour cream

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.

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.

Salsa Dip

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. 

Fruit Tray

1 8 oz pkg cream cheese, softened
1/2 cup Cool Whip, thawed
1/2 cup marshmallow creme

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.

Mini Corn Dogs

1 11.5 oz can of refrigerated cornbread twists
1 pkg Little Smokies

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.