Fill a blender with ice; blend until ice is crushed. Pour tequila, elderflower liqueur, and jalapeno pepper slices over ice. Add strawberries, limeade, and strawberry daiquiri concentrate; blend until smooth, about 30 seconds.
Place angel food cake cubes in a 9 x 9 x 1 1/2-inch pan. Combine vanilla pudding and milk.
Add vanilla ice cream.
Mix, pour over cake cubes.
Chill until firm.
Dissolve strawberry Jell-O in boiling water; add frozen strawberry slices.
Stir until Jell-O thickens.
Pour over pudding and cake.
Do not stir.
Chill until set.
Make Jell-O first with 2 cups of hot water; set aside. Prepare 2 packages of Dream Whip according to box directions; set aside.
Thaw frozen strawberry slices, but not completely.
or 5 minutes.
Store frozen strawberry sauce under refrigeration for 7
ixture.
Pour in the strawberry syrup. (If you don't
Combine liquor, lime juice and frozen strawberries in a blender with 6 ice cubes. Blend on high speed until smooth. Pour into a salt-rimmed 5 oz margarita glass. Decorate with a strawberry wedge.
reeze.
This can be frozen for weeks.
When ready
Blend strawberry daiquiris and pina coladas, one at a time and according to taste. Place in separate containers after blending.
Using a tall glass, pour both mixes into the glass from opposite sides and at the same time. The drinks will separate cleanly in the glass.
Garnish with fresh strawberries skewered on straws and top with shredded coconut.
To prepare the berries, slice fresh strawberries and lay them out individually on plates or small cookie sheets; stash in the freezer until frozen. Either use them right away in this recipe or store frozen strawberry slices in a ziploc freezer bag for future use.
Combine all ingredients in a blender and process until smooth.
Taste; add more honey if desired.
Serve right away or keep chilled until ready to serve (best if served right away, though).
nd baking powder. Grate in frozen butter and mix lightly with
he creme fraiche into the strawberry jelly, then whisk in the
The pie crust should be cooled at least 30 minutes before ready to use.
Beat the cream cheese when an electric mixer on medium speed until fluffy.
Gradually pour in the milk and continue beating until smooth.
Stir in the daiquiri mix and rum, and the food coloring if you are using.
Fold in the whipped topping.
Pour the filling into the crust and freeze for at least 6 hours, or preferably overnight.
Measure the 8 cups of frozen strawberries (or peaches or whatever) into a LARGE blender pitcher. (If you don't have a huge blender, just halve the recipe - you'll just be making it more often is all!).
Pour in the rest of the ingredients.
Blend until perfectly smooth.
Enjoy in a large, fancy glass!
n freezer.
For each strawberry daiquiri: In blender jar, combine
Place the ice cubes, water and lemonade concentrate into the container of a blender. Process until ice is finely blended. Add strawberries, and puree until well blended. Taste, and adjust flavors if you like. This recipe is very flexible.
Pour rum and lime juice into blender container.
Add sugar and whirl to dissolve.
Drop frozen berries into blender container, a few at a time, blending until smooth.
Pour into chilled glasses.
hubarb mixture.
Spoon the strawberry pie filling over the rhubarb
Whip whipped cream (set aside), whip cream cheese and sugar until fluffy.
Pour in 12-ounce drained frozen strawberries. Combine gelatin and strawberry juice, heat until gelatin is dissolved.
Add to cream cheese mixture.
Add cooked rice to whipped cream.
Pour into graham cracker crust and chill.
In blender, mix crushed ice, tea, frozen strawberries and honey until smooth.
If desired, add additional honey to taste.
Garnish with sliced strawberry, lemon slice and mint sprig, if desired.
ach of the milk and strawberry syrup.
Put 2 or