1 box Strawberry Jell-O
8 ounces tequila, preferably reposado or blanco
6 ounce Cointreau
Salt or sugar for garnish
Cut the bottoms of the strawberry flat to get them to stand upright. When you do so, make sure that you do not cut off so much that there is a hole at the bottom.
Use a huller or apple corer to empty out the strawberry.
Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry.
Check each strawberry and make sure there is not a hole in the bottom before you start filling.
Boil one cup of hot water in a saucepan, then add in Jell-o powder and whisk until powder is completely dissolved, about 2 minutes. Set aside. Measure out 1/4 cup of cold water and set aside.
Combine tequila and Cointreau, in cocktail shaker filled with ice. Add liquour mixture to cold water and stir to combine. Then add cold liquour mixture to hot Jell-o mixture and stir to combine.
Pour final Jell-o mix into strawberries and chill overnight. Dip your finger in water or use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt or sugar to rim. Garnish with cut lime triangles to finish.
16 oz. can peach slices
2 cinnamon sticks
3/4 tsp. ground allspice
2 lrg. navel oranges
2 lrg. pink grapefruit
1 sm. pineapple – peeled, cored, cubed
2 pints strawberries – hulled, halved
3 med. kiwi fruit – peeled, sliced
2 Tbls. crystallized ginger
Drain syrup from the peaches into a small saucepan. Place peaches in a large bowl; set aside.
Over medium-high heat, heat syrup, cinnamon, and allspice to boiling. Reduce heat to low; cover, and simmer 10 minutes. Set syrup mixture aside to cool.
Grate peel from 1 orange into bowl with peaches. Peel oranges and grapefruits. Cut oranges and grapefruits into section between the membranes while holding over saucepan to catch juices.
Place fruit sections and pineapple cubes in bowl with peaches. Pour syrup mixture over fruit in bowl; toss to coat. Cover and refrigerate until ready to serve.
Just before serving, toss strawberries and kiwi with fruit mixture.
Place in serving bowl and sprinkle with crystallized ginger.
3 egg whites – beaten
1 cup granulated sugar
1/2 tsp. baking powder
14 saltine crackers – crushed fine
1/2 cup chopped nuts
1 cup Cool Whip®
1 box frozen strawberries – thawed, strained
Slowly add sugar to egg whites and beat until stiff. Add remaining ingredients. Pour into well greased 9 1/2″ pie plate.
Bake in 325 degree oven for 40 minutes.
When cool, top with mixture of Cool Whip® and strawberries.
1/2 cup butter OR margarine – melted
1 1/2 cups all-purpose flour
1 cup chopped pecans
16 oz. cottage cheese
8 oz. cream cheese – softened
1 cup powdered sugar
1 cup sliced fresh strawberries
strawberry glaze OR Hershey’s® strawberry syrup to top
Combine melted butter, flour, and nuts. Press into bottom and sides of a 9″ pie plate. Bake in 350 degree oven for 20 minutes. Cool.
Blend cottage cheese, cream cheese, and sugar in blender until creamy. Refrigerate for 1 hour.
Spread mixture into prepared pie crust. Top evenly with strawberries. Drizzle strawberry glaze or syrup over top.
Refrigerate or freeze until needed.