thewhimsy: Fourth of July

Recipe: Firecracker Sugar Cookies
FOURTH OF JULY SPECIAL

Watch the sky this July Fourth with this dessert and you not only see the fireworks, you will be able to taste them your mouth. These sugar cookies have the familiar taste of sugary sweetness with the added bonus of the classic popping sensation of Pop Rocks.

Ingredients:

Sugar Cookies
1 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt

Frosting
2 cups shortening
1/2 cup nondairy creamer
1 teaspoon almond extract
1 package (32 oz) confectioner's sugar
1/2 to 3/4 cup water
1 packet Strawberry Pop Rocks
1 packet Blue Razz Pop Rocks

Preparation:

1) Preheat oven at 350 degrees. In a large mixing bowl, beat the shortening, creamer and extract. Gradually beat in the confectioner's sugar. Add enough water until frosting reaches desired consistency. Set aside, if making day before bring to room temperature before spreading.

2) In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, and almond extract.

3) Combine flour, cream of tartar, baking soda, and salt; gradually add to creamed mixture. Or you can skip all of this and just buy some pre-made sugar cookie dough, depends on your preference.

Wrapping cookie dough in parchment paper allows you to have a homemade cookie any time you want and allows for even cookies. Shape dough into logs, and then wrap in parchment paper. To prevent flattening on one side, place each log inside an empty cardboard tube from a paper towel roll.

4) Place teaspoonfuls or 1/4 inch slices 2 inches apart onto a ungreased baking sheet. Bake for 8 to 10 minutes, allow 2 to 3 extra minutes if using frozen dough, or until light brown. Remove and place on wire racks to cool.

5) Once cookies are cool, spread the desired amount of frosting over top. Sprinkle red and blue Pop Rocks over top or dip cookie into Pop Rocks. Play with it and have fun decorating.

( Image: KalynKitchen )

Related: Fruity Summertime Iced Tea

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06.28.13 2:00PM BRIGID

Categories: dessert, sweets, baking, cookie, Fourth of July, summer

Recipe: Fruity Summertime Iced tea
FOURTH OF JULY SPECIAL

Beat the heat this Fourth of July with a cool, refreshing Iced Tea with a splash of assorted fruit juices to put a classic summer drink on a new level with this recipe.

Ingredients:

12 cups water
1 1/2 cup sugar
9 tea bags
1 can frozen lemonade concentrate, thawed
1 can frozen pineapple-orange juice concentrate, thawed

Preparation:

1) Bring 4 cups water to a boil. Add tea bags. Let steep for 5 to 8 minutes. Discard tea bags.

2) While tea is still warm, stir in sugar until dissolved.

3) Stir in juice concentrates and remaining water. Serve over ice.

( Image: Balancechiro Brinkster )

Related: Haute Dogs

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06.28.13 1:00PM BRIGID

Categories: beverage, easy, Fourth of July, quick, summer

Haute Dogs
FOURTH OF JULY SPECIAL

Spice up the usual hot dog, Fourth of July fare with these easy to master topping combinations. Most of these can be found in the back of refrigerator. Follow these straight forward medleys and you will the toast of your Independence Day cook out.

Ingredients:

All beef hot dogs
Hot dog buns
Assorted toppings*

*See Topping Combinations

Preparation:

1) Place hot dogs into slow cooker, if cooking a large amount place them vertically so they can all fit.

2) Cover, and cook on low for 4 hours, or on high for about 2 hours. Check to make sure the hot dogs in the middle are fully hot before serving. Serve with tongs into buns and fix with desired Topping Combinations.

Your hot dogs can stay on the Warming setting for several hours, keeping them warm and ready for the duration of your party or get-together.

Topping Combinations:

1. Southwestern Hot Dog = Salsa + Tomato + Avocado
2. Backyard BBQ Hot Dog = Barbecue Sauce + French Fried Onions
3. Sweet & Salty Hot Dog = Corn + Crumbled Bacon + Ketchup
4. Neoclassical Chili Dog = Chili + White Cheddar Cheese
5. Pow! Right in the Kisser Hot Dog = Yellow Mustard + Sauerkraut

Related: Roasted Potato Salad

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06.28.13 12:00PM BRIGID

Categories: Fourth of July, lunch, easy, quick, slow cooker, main dish, supper, summer

Recipe: Roasted Potato Salad
FOURTH OF JULY SPECIAL

A fresh twist on an old picnic or cook out staple. You can pack this salad in a cooler to serve cold at a picnic or transfer it to a slow cooker to serve warm for a potluck.

Ingredients:

1/2 lb green beans, steamed
1 whole garlic
2 pounds red potatoes, quartered
2 medium sweet red peppers, cut into chunks
2 green onions, sliced
1/4 cup chicken broth
1/4 cup balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt

Preparation:

1) Remove papery outer skin from garlic (do not peel or seperate cloves). Cut top of garlic bulb. Place cut side up in a greased baking pan.

2) Add potatoes, red peppers, onions, and beans; pour chicken broth over top. Bake, uncovered, at 400 degrees for 30 to 40 minutes or until garlic is softened. Remove garlic; set aside. Bake vegetable for another 30 to 35 minutes or until tender. Let cool for 10 to 15 minutes.

3) Squeeze softened garlic into a bowl. Stir in the vinegar, oil, rosemary, and salt. Add vegetables; toss to coat. Serve as warm or cold.

( Image: )

Related: Summer Salad with a Citrus Vinaigrette

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06.28.13 11:00AM BRIGID

Categories: Fourth of July, lunch, make ahead, roasting, salad, side dish, supper, summer