Fourth of July Eats
The kids are out of school, you’re cashing in your vacation days, and it’s time to kick back and have some real summertime fun. The Fourth of July holiday weekend is here. Whether you’re spending time at the beach, at a park, or in your own backyard, the Independence Day festivities are on. Traditionally, we hang our red, white and blue, invite family and friends over, and have a barbecue or picnic. Patch asked around town, and we dish out some great menu ideas the kids and adults will enjoy.
Patriotic Punch
The kids will get a kick out of this one. Fill an ice cube tray with blue Gatorade, and another with red Gatorade or fruit punch, and place in freezer for several hours or until frozen solid. When ready to serve, place four or five clear ice cubes in a tall glass. Add two blue and two red ice cubes to the glass. Fill the glass with a clear carbonated soda, like Sprite, 7-Up or Club Soda. As the ice cubes melt, colored bubbles will swirl through the soda creating a sparkling “frosty fireworks” effect.
Grilled Chicken Kabobs
In a large Ziploc bag, place 2 pounds of boneless, skinless chicken breasts, cut into 1 ½-inch pieces, into your favorite marinade. Refrigerate for at least two hours. Chop one green bell pepper, one red bell pepper, and one yellow bell pepper into 1-inch chunks. Cut a large red onion into bite-sized pieces. On bamboo sticks or skewers, alternate ingredients. Grill over medium heat for about 15 minutes. For more color and taste, alternate in cherry tomatoes as well.
Shrimp Macaroni and Cheese
Preheat oven to 400 degrees. Prepare 1 pound of elbow or shell macaroni as directed on package until al dente. Melt 2 tablespoons of unsalted butter in a large saucepan over medium heat. Add 1/4 cup of all-purpose flour and cook for a minute, stirring constantly. Add 3 cups of skim milk, and whisk gently until smooth. Bring mixture to a boil, then reduce to a simmer and cook for 5 minutes, or until sauce has thickened. Season with salt and pepper. Place strained and cooled macaroni into a baking dish, pour sauce over and mix well. Stir in 2 cups of shredded cheddar cheese, 1 cup of Parmesan cheese and 1 pound of frozen shrimp, chopped and cooked. Sprinkle with 1/4 cup Parmesan cheese, ½ cup of bread crumbs and 2 tablespoons of fresh parsley. Bake for 15 minutes.
Cupcake Frosting Recipe - News
Prepare a box of cake mix (pick your flavor) following the cupcake recipe. Once cooled, frost the cupcakes with vanilla icing or whipped topping up to 2 hours before serving. Arrange two strawberry halves and five blueberries on top of the cupcakes.
In May, as strawberry season wound up, we shared Elana's recipe for Strawberry Cupcakes with Strawberry Meringue Frosting. Today, as we launch into the official days of summer, it seemed fitting to feature a cupcake and frosting recipe that pairs the
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 19 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
They use local Lubiana pinot for poaching pears; Lark whisky for a butter cream frosting. Michelle began making cupcakes for sale soon after her son Hugo, now five, was born. "It was something I could do without a lot of equipment and it's all pretty
Who can resist cupcakes with ice cream for frosting? Or, mini cheesecakes in the shape of stars? And let's not forget a striped pie and hollowed-out strawberries filled with whipped topping and blue berries. Add 3/4 cup boiling water to blue gelatin
not martha — Red Velvet Cupcakes in jars
I never showed you the pictures of the red velvet cupcakes I baked back in May! I baked them in, wait for it, jars. I made these for two bake sales that just happened to be on the same day, so I made a whole lot of them. I used the Red Velvet Cupcakes with Cream Cheese Frosting recipe from Pinch My Salt. I made two batches and filled 48 four-ounce jars. I think there might have been batter left over, maybe? It seems like it was so long ago, but I can tell you for certain that I filled four dozen jars.
I filled the jars about 1/3rd of the way full with batter, after baking this left enough room at the top of the jar for frosting and sprinkles. (I do wish I’d bought larger jars, four ounces seemed so itty once I got them home.)
There is something very satisfying about rows and rows of brand new and just cleaned jars.
Know what I need to remember to do? Keep track of which cubes of butter come from the same stick when I cut them up to allow them to soften. I made two separate batches and just sort of had to guess how much was half the butter. Oops. For the record I have seven cutting boards and I never think I have too many.
I finally bought myself some sheet pans that are the right size to hold my Silpats. The Silpats help keep the jars from sliding around. I tossed my other odd-sized (and badly mistreated) baking sheets and have not missed them. Apparently I need seven cutting boards but can get by just fine with two jelly roll pans.
The red food coloring looks crime scene-y. Know how much food coloring goes into each batch? A lot. I think my brain didn’t comprehend how much it would take so I ended up doing a last minute run to the grocery store for more. (There is always one thing that makes me end up at a grocery store at 11 p.m. I don’t mind though, grocery stores at odd hours can be an adventure.)
I traced the jar lids onto paper, scanned the circles into Photoshop, designed and printed out labels on cardstock and cut the circles out by hand. (Scott helped, he’s awesome. He also helped pipe frosting and sprinkle red nonpareils more artfully than I did.) These labels were cut to fit just between the layers of the jar lids so they wouldn’t require any adhesive to keep them in place, making the jars easy to wash and reuse. The other side of the label lists the ingredients. I included some small spoons attached to the jars with silver elastic cords that I bought at a packaging supply store. My favorite thing to use the little jars for is to shake just enough vinaigrette for two, three or four salads. I also save seeds in them. (The Canary Bird Vine will live to see another year!
Dark chocolate ganache cupcake frosting via 
RT - New cupcake recipe on the blog! Lightly lemon cupcakes with vanilla cloud frosting - delight your tastebuds (h... 
New cupcake recipe on the blog! Lightly lemon cupcakes with vanilla cloud frosting - delight your tastebuds ()
Found this cupcake recipe. Sounds awesome: 
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