Monday, June 28, 2010

Fourth of July Recipes

Here are some recipes on my list for the Fourth of July weekend:
Summertime Salsa
4 cups diced watermelon
1 small red onion, finely chopped
1/2 bunch fresh cilantro, chopped
1 jalapeno chile, diced 
juice of 1 lime
pinch of brown sugar
-Mix all ingredients together in a bowl until blended.  Let rest at least 30 minutes at room temperature before serving.  Serve with tortilla chips.-
Hillsboro Club Blueberry Cookies
2 1/2 cups flour
1 tsp baking powder
1 tsp salt

1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 large eggs, slightly beaten
1/2 cup dried blueberries
- Heat oven to 350 and coat cookie sheet with nonstick cooking spray.  Sift together flour, baking powder, and salt.  Set aside.  In a separate bowl, using an electric mixer, beat butter until creamy.  Add sugar, and brown sugar and beat until light and fluffy.  Beat in eggs 1 at a time.  Add blueberries.  Gradually add flour mixture until thoroughly combined.

Drop teaspoonfuls onto a cookie sheet and bake for 10 minutes.  Remove from oven and let cool on baking sheet for 5 minutes.  Sprinkle each cookie with sugar while they are cooling. 
 Mud Pie
1 gallon coffee ice cream
2 large toffee candy bars, frozen
1 jar chocolate ice cream topping
1 jar caramel ice cream topping
one 9-inch deep-dish piecrust, bake and cooled
1 cup whipping cream, whipped with 2 tbsp confectioners' sugar
1/2 cup chopped toasted pecans

Allow ice cream to soften for about 10 minutes, then put it in a large bowl.  Finely crush the frozen candy bars in a food processor.  Stir the candy bar chunks into softened ice cream.

Drizzle ribbons of chocolate and caramel toppings on the bottom of the piecrust.  Pile the icec cream into the crust and smooth the top.  Lay a piece of plastic wrap on top of the ice cream and place in the freezer to harden.

When the ice cream is firm, spread the top of the pie with whipped cream.  Decorate with more syrup ribbons and top with toasted pecans.  Refreeze.  When frozen solid, store carefully in a large plastic bag and eat within one week.
Corn Salad
1 tbsp butter
1 tbsp vegetable oil
1 package frozen white corn 
1/2 red onion, chopped
3 tbsp apple cider vinegar
3 tbsp olive oil
1-2 tbsp chopped fresh basil
Sea salt and pepper to taste
-In a large skillet over medium-high heat, add the butter and oil.  Saute the corn until roasted.  In a separate bowl, combine the onion, vinegar, olive oil, basil and roasted corn.  Mix well. 
(Thank you Vera Bradley and Paula Deen for your wonderful recipes!)

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