Wiggly Jiggly Crystal Ball Recipes

Steps:

• Bring the cranberry juice, blue drink and sugar to a boil in a medium saucepan over medium-high heat. Remove from the heat and slowly whisk in the gelatin; continue to whisk until dissolved. Pour the gelatin mixture into a 9-by-13-inch glass baking dish. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken, 30 to 45 minutes. (It should be thick, but still liquid and pourable.)
• Meanwhile, slice the pound cake into eight 1/4-inch-thick slices. Remove the push parts of eight 7 1/4-inch-tall pushable pop molds from the tubes. Push the circle side of each mold into a cake slice to make a circle that fits snugly in the mold. Return the push part to each tube.
• Add the blue candy melting wafers and coconut oil to a small microwave-safe bowl. Microwave in 15-second intervals, stirring in between each, until melted and smooth, about 1 minute.
• Using a silicone brush, paint a 1/2-inch-thick strip on the exterior of the top of each tube with the melted candy. Coat with the white nonpareils (do not completely cover the melted candy). Let set, about 5 minutes. Spoon 1 tablespoon of the tiny crunchy candy into each mold. Freeze the molds while the gelatin sets.
• Place 1 gummy shark into each of the molds, then fill with the gelatin mixture. Tap each mold to release any air bubbles. Refrigerate until completely set and very firm, at least 3 hours. Top each pop with whipped cream before serving.

Steps:

• Mix the cream cheese, provolone, olives, roasted red peppers, salami, artichoke hearts and crushed red pepper flakes in a medium bowl until well combined. Chill until firm and the flavors have blended, at least 4 hours or up to overnight.
• Shape the mixture into a ball and roll in the pine nuts. Serve with the crackers and garnish with the parsley.

Steps:

• Heat 1 1/4 cups water and the lemonade in a small saucepan over medium heat until simmering. (Alternatively, combine water and lemonade in a large microwave-safe container and microwave on high for 3 minutes.) Remove from the heat and add all the tea bags. Cover and steep the tea bags for 4 minutes. Remove and discard the tea bags, then stir in the honey if using. Pour into 2 mugs and serve each with a slice of lemon.

Steps:

• For the octopus: Combine the octopus and 1 cup salt in a stand mixer fitted with a paddle attachment. Turn the mixer to high and tenderize the octopus for 5 minutes.
• Combine the chicken stock, onion, garlic, ginger, lemon, soy sauce, olive oil, sambal chile paste, crushed red pepper flakes, 1 cup water, 1/2 teaspoon salt and the pepper in a pressure cooker. Bring the mixture to a simmer. Remove the octopus from the stand mixer and rinse it well to remove the salt. Add the octopus to the pressure cooker, seal the lid and cook the octopus over medium heat until tender, 20 to 25 minutes.
• For the sauce: Combine the oyster sauce, vinegar, garlic, ginger, sesame oil and sambal chili paste in a small saucepan and bring to a simmer. Remove from the heat.
• Remove the octopus from the pressure cooker and discard the cooking liquid.
• Heat a grill or grill pan over medium-high heat and oil the grates. Grill the octopus, brushing with the sauce and turning once, until charred, 2 to 3 minutes per side.
• For the salad: Combine the vegetable oil, vinegar and sesame oil in a large bowl. Season with salt and pepper. Add the watercress, cabbage, pepper, cucumber, onion and lemon zest and toss to coat with the dressing. Divide the salad among 4 plates. Top each salad with a few pieces of the octopus.

Steps:

• In small bowl, pour boiling water over gelatin; stir about 2 minutes or until gelatin is completely dissolved. Stir in yogurt until smooth. Refrigerate at least 2 hours until firm.
• Dip bottom of bowl into very warm water about 15 seconds or until gelatin is loosened. Cut gelatin into 1-inch squares. Remove gelatin squares from bowl; place in serving bowl.
• Add remaining ingredients to gelatin; toss gently.