Category Archives: July 4

Foodie Friday: 4th of July Goodies!

Happy Friday Everyone! This week’s Foodie Friday post is a continuation of last week with ideas for the July 4th holiday. We hope you enjoy them as much as we did.

Krispy Kreme Bread Pudding

Ingredients 

1   pinch salt
1   9 ounce box raisins
2   Eggs, beaten
2   4.5-oz cans fruit cocktail (undrained)
1   14-oz can Sweetened Condensed Milk (not evaporated)
2 dozen Krispy Kreme Donuts
1 or 2 teaspoon cinnamon 
Butter Rum Sauce:
1 stick butter
1-2 tablespoons of Rum (or rum extract)
1 pound box confectioner’s sugar
Directions:
1. Cube donuts into a large bowl.  
2. Pour other ingredients on top of donuts and let soak for a few minutes.  
3. Mix all ingredients together until donuts have soaked up the liquid as much as possible.
4. Bake at 350 degrees for about an hour until center has jelled.  Top with Butter Rum Sauce.
Butter Rum Sauce: 
1. Melt butter and slowly stir in confectioner’s sugar.  
2. Add Rum and heat until bubbly.  
3. Pour over bread pudding. 
BBQ Chicken Kabobs with White BBQ Sauce
 Smoky Chicken Barbecue Kabobs Recipe  
Photo Credit: Southern Living
Ingredients 

2 pounds skinned,boned and seasoned chicken breasts 
1/2 large red onion, cut into fourths and separated into pieces
1 pt. cherry tomatoes
Favorite season salt
8 skewers




Directions

  1. Preheat grill to 350° to 400° (medium-high) heat. Season and cut chicken into 1-inch cubes. 
  2. Thread chicken, onion, and tomatoes alternately onto skewers, leaving a 1/4-inch space between pieces.
  3. Grill kabobs, covered with grill lid, 4 to 5 minutes on each side. 
  4. Serve with White Barbecue Sauce.  

White BBQ Sauce

Ingredients

1 1/2 cups mayonnaise 
1/3 cup white vinegar
1 teaspoon pepper 
1/2 teaspoon salt
1/2 teaspoon sugar
1 garlic clove, pressed
Directions

1. Mix together all ingredients and chill for an hour.

Note: You can use, steak, veggies or seafood for your kabobs. You can also make the BBQ Sauce a day ahead of time.

Fruity Fizz

No-Fuss Party Dessert

Ingredients

Favorite fruity carbonated drink
Vanilla ice cream (or any flavor)

Directions

1. Scoop ice cream into a cup or a jar, then pour in your favorite carbonated beverage.
2. Grab a straw and enjoy!

Beer Battered Fried Pickles

 Beer-Batter Fried Pickles Recipe 

Ingredients

2 (16-oz.) jars dill pickle sandwich slices, drained 
1 large egg 

1 (12-oz.) can beer 

1 tablespoon baking powder

1 teaspoon seasoned salt

1 1/2 cups all-purpose flour

Vegetable oil

 Directions
1. Pat pickles dry with paper towels.
2. Whisk together egg and next 3 ingredients in a large bowl; add 1 1/2 cups flour, and whisk until smooth.
3. Pour oil to a depth of 1 1/2 inches into a large heavy skillet or Dutch oven; medium-high heat to 375°.
4. Dip pickle slices into batter, allowing excess batter to drip off.
5. Fry pickles, in batches, 3 to 4 minutes or until golden. 
6. Drain and pat dry on paper towels; serve immediately with Spicy Ranch Dipping Sauce.
Dipping Sauce

3/4 cup buttermilk
1/2 cup mayonnaise 

2 tablespoons minced green onions

1 garlic clove, minced

1 teaspoon hot sauce 

1/2 teaspoon seasoned salt

Garnish: seasoned salt

Directions
1. Whisk together first six ingredients together and garnish.

2. You can store in an air tight container for up to 2 weeks.

We hope you enjoy these recipes, feel free to give us your feedback.


Foodie Friday: 4th of July Party Ideas

Happy Friday Everyone!! We hope you have had a blessed week. The weather has been a scorcher so hopefully today’s Foodie Friday ideas will help cool off.

Patriotic Strawberries

Patriotic Strawberries 

Ingredients

  • 12oz of white chocolate chips
  • Strawberries
  • Blue sugar or edible glitter 

Directions

  1. Melt chocolate in the microwave, according to the directions. (Baker’s Chocolate works well)
  2. Wash & dry berries. Dip them one by one into the white chocolate, then into the sugar.
  3. Place on wax paper to harden.

Red, White & Blue Nachos

 

Ingredients

  • Blue Corn Tortilla Chips
  • Monterrey Jack or Pepper Jack Cheese, shredded
  • Salsa
  • Sour Cream

Directions

  1. Preheat oven to 350 degrees.
  2. Spray foil lined baking dish with cooking spray.
  3. Line blue tortilla chips on a foil line baking dish.
  4. Sprinkle chips with shredded cheese and bake for 5-7 minutes.
  5. Top nachos with salsa and sour cream 

Red, White & Blue Gelatin 

Patriotic Gelatin Salad Recipe 

Ingredients

  • 2 packages (3 ounces each) berry blue gelatin
  • 2 packages (3 ounces each) strawberry gelatin
  • 4 cups boiling water, divided
  • 2-1/2 cups cold water, divided
  • 2 envelopes unflavored gelatin
  • 2 cups milk
  • 1 cup sugar
  • 2 cups (16 ounces) sour cream
  • 2 teaspoons vanilla extract


Directions

  • In four separate bowls, dissolve each package of gelatin in 1 cup boiling water. Add 1/2 cup cold water to each and stir. 
  • Pour one bowl of blue gelatin into a 10-in. fluted tube pan coated with cooking spray; chill until almost set, about 30 minutes.
  • Set other three bowls of gelatin aside at room temperature. Soften unflavored gelatin in remaining cold water; let stand 5 minutes.
  • Heat milk in a saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until sugar is dissolved. Remove from heat; stir in sour cream and vanilla until smooth.
  •  When blue gelatin in pan in almost set, carefully spoon 1-1/2 cups sour cream mixture over it. Chill until almost set, about 30 minutes.
  • Carefully spoon one bowl of strawberry gelatin over cream layer. Chill until almost set. Carefully spoon 1-1/2 cups cream mixture over the strawberry layer. 
  • Chill until almost set. Repeat, adding layers of blue gelatin, cream mixture and strawberry gelatin, chilling in between each.
  •  Chill several hours or overnight.     


Strawberry & Cream Sorbet
 
Strawberry Sorbet Sensation Recipe  

Ingredients
  • 2 cups strawberry sorbet, softened
  • 1 cup cold fat-free milk
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1 cup sliced fresh strawberries

Directions
  • Line an 8-in. x 4-in. loaf pan with heavy-duty foil. Spoon sorbet into pan; freeze for 15 minutes.
  • In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Set aside 1/2 cup whipped topping for garnish; refrigerate until serving. 
  • Fold remaining whipped topping into pudding; spoon over sorbet. Cover and freeze for 4 hours or overnight.
  • Remove from the freezer 10-15 minutes before serving; unmold onto a serving plate and remove foil. Serve with strawberries and reserved whipped topping.