I’ve never been accused of being a Diva, and I quite like the sound of it.

But my mom raised me right (thanks, Mom!).  Not to mention I grew up smack dab in the middle of Wisconsin dairy farms.  It’s pretty hard to be a diva when you’re fishing down at the creek or learning to shoot your bb gun.

In spite of this, I have been officially named the newest Diva over at The Shower Diva, a cool site you’ll want to check out if you have any type of baby or bridal shower coming up.  It’s a great place with a lot of fantastic ideas, fresh themes and original games, plus suggestions on where to order all the supplies you’d need.    Each month, I’ll handpick a few recipes to correspond with their shower theme for that month – many will be shower themes chosen by celebrities!

You can also become a “Diva Darling” and join in group discussions, make friends and get help with planning and execution.  If you don’t have a shower coming up and just want to talk food, you can join my group called “Let’s Talk Food!“  I can talk food all day long, so head on over and join the fun!

Here are the Patriotic Recipes I chose for my first go at something super-Divalicious!

Red, White and True Punch

If you choose a juice that’s low in sugar, compare the sugar content to that of the Gatorade. The drink with the most sugar must go on the bottom – that’s what makes the layers separate.

• 3 ounces cranberry juice or fruit punch
• 3 ounces Gatorade sports drink (blue)
• 3 ounces sugar free 7-Up or Sprite
• ice cubes

Place the ice cubes in the bottom 3rd of a tall 12 ounce clear glass. Pour the cranberry juice or fruit punch in to fill the bottom 3rd. Place a few more cubes into the middle and pour in the blue Gatorade to fill the glass 2/3 full. Place the final 3rd of ice in the glass. Pour in the diet 7up or diet Sprite. Serve and enjoy!

Love Me Tender Trifle (or, Stars and Stripes Berry Trifle)

Replace the hearts with stars for your fourth of July barbecue!

• 2 store-bought butter pound cakes, thawed and edges trimmed (16 ounces each)
• 3 tablespoons seedless raspberry jam
• 6 cups fresh blueberries
• 1 tablespoon sugar
• 1 teaspoon sugar
• 1 teaspoon water
• 3 cups fresh raspberries
• 4 cups vanilla custard, refrigerated until firm (store-bought or see recipe below)
• 1 cup lightly sweetened whipped cream

FOR THE HEARTS:  Slice each cake lengthwise into 5 equal pieces. Spread scant 2 teaspoons jam each on 5 cake slices and top with remaining slices to create jam sandwiches. Using a 2-inch heart cookie cutter, cut out 3 stars from each sandwich. Chop remaining sandwich scraps into 1/2-inch pieces and set aside.

FOR THE BERRIES:  Toss blueberries, 1 tablespoon sugar and water in bowl. In a separate bowl, toss raspberries with remaining sugar. Let sit until sugar dissolves and berries are glossy, about 5 minutes.

TO ASSEMBLE:  Arrange 7 heart sandwiches upright around bottom of 3-quart trifle dish. Place 2 cups sandwich scraps in center of dish. Arrange 3 cups blueberries around stars, piling up blueberries so that they surround all edges of stars. Spread 2 cups custard in even layer on top of blueberry and cake layer. Place 1 cup sandwich scraps on center of custard layer. Arrange 2 cups raspberries around perimeter of dish. Spread remaining custard in even layer on top of raspberries. Arrange 7 star sandwiches upright around perimeter of dish. Arrange remaining blueberries around stars and pile remaining raspberries in center of dish. Spoon whipped cream on top of raspberries and top with remaining star.

Cupid’s Custard

Thought you couldn’t make custard?  You’ll think again after trying my easy recipe!

• 4 cups heavy cream
• 1 cup sugar
• ¼ tsp salt
• 10 large egg yolks
• 6 tablespoons cornstarch
• 8 tablespoons butter, COLD, cut into 8 pieces
• 3 teaspoons vanilla extract

Heat cream, all but 4 tablespoons sugar and salt in a heavy saucepan over medium heat until simmering, stirring occasionally to dissolve sugar.

Meanwhile, whisk egg yolks in medium bowl until thoroughly combined. Whisk in remaining 4 tablespoons sugar until sugar begins to dissolve. Whisk in cornstarch until mixture is pale yellow and thick, about 30 seconds. When cream mixture reaches full simmer, gradually whisk half into yolk mixture to temper. Return mixture to saucepan, scraping bowl with rubber spatula; return to simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on surface and mixture is thickened, about 1 minute. Off heat, whisk in butter and vanilla. Transfer mixture to bowl, press plastic wrap directly on surface and refrigerate until set, at least 4 hours or up to 2 days.

For tips on the trifle (and more!), head over to see my recipes in action at the The Shower Diva! Happy Fourth of July, everyone!

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