Sparkling Punch

2 (48 oz) cans pineapple juice, chilled

1 (12 oz.) can frozen pink lemonade concentrate

1 (10 oz) frozen strawberry daiquiri mix concentrate

1 (2 liter) bottle ginger ale

Lemon slices for garnish

Stir together first 3 ingredients. Just before serving pour in ginger ale and garnish with lemon slices.

Camille Ebert

Greek 7 Layer Dip

1 8-oz pkg cream cheese, softened

1 tsp dill weed or Greek seasoning

3 cloves garlic, minced

2 tsp lemon juice

1 1/2 C hummus

1 C seeded, diced cucumbers

1 C seeded, diced tomatoes

1/2 C chopped Kalamata olivies

1/3 C chopped green onions(about 3 green onions completely chopped))

1/2 C crumbled Feta cheese

1/4 C minced fresh parsley

With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy. Spread in the bottom of a pie plate or a small, shallow baking dish. Then spread a layer of hummus In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, flatbread, fresh vegetables, or crackers.

Debbie Rollins

Pesto Cheesecake

1 T butter

1/4 c breadcrumbs

1/2 c + 2 T grated parmesan cheese

2 - 8 oz cream cheese

1 c ricotta cheese

1/4 t salt

1/4 t cayenne pepper

3 large eggs slightly beaten

3/4 c pesto sauce

1/4 c pine nuts + some for garnishing

fresh basil sprigs for garnish

Rub Butter, softened to room temperature around sides and bottom of Spring Form Pan. ( 9” is best – but use what you have!) Mix ¼ cup breadcrumbs, 2 tablespoons Parmesans cheese grated, 1 tablespoon butter. Coat Pan. Beat until light and creamy, softened cream cheese, ricotta cheese and cayenne pepper. Add 3 large eggs slightly beaten one at a time - mix in well. Divide mixture in half. Pour pesto sauce into half of mixture stir, Pour mixture w/pesto in pan. Carefully spoon plain mixture over pesto mixture, sprinkle pine nuts on top. Bake at 325 degrees for about 45 minutes or until center is set. Refrigerate 2 to 3 hours or even overnight. Garnish w/fresh basil and if desired sun dried tomatoes and extra pine nuts. Serve with thinly sliced baguette or your favorite cracker.

Roz Hawk

Deviled Eggs

7 eggs

2 T mayonnaise (approx.)

2 t mustard

salt to taste

paprika

Place eggs in a pan, add cold water and bring to a boil. Turn to low and cook for 18 minutes. Drain the water from the pan and fill with cold water. When the eggs are cool, peel them and cut them in half the long way. Scoop out the yolk. Put the yolk in a bowl and mash. Add mayonnaise and mustard. Add salt and mix until smooth. Spoon into a plastic bag, cut off the corner and pie into the egg halves, dividing evenly. Sprinkle with paprika.

Darsi Dowling