Celebrate America 250!!

 

Here are some fun ideas for 4th of July 

Bald Eagle Cheese Ball

1. In a mixing bowl combine: 2 package softened cream cheese, 1 minced yellow pepper, 1 minced red pepper, 3-4 sliced green onion, 1 jar dried beef, chopped, 2 Tbsp Worcestershire sauce, 1 tsp garlic salt (optional)

2. Form into eagle head shape, press on finely shredded gouda cheese at the top and pecan halves at the bottom for the feather 

3. Chill overnight 

4. To serve: Add yellow pepper beak and black olive eyes, surround with various crackers 

Red, White and Blue Fruit Salsa with Cinnamon Chips 

Ingredients and Directions

1. Use star cookie cutters to cut out chip shapes from large tortillas

2. In a bowl, mix together 1/3 cup sugar and 1 tsp cinnamon

3. Arrange chips on a baking sheet and spray with cooking oil, sprinkle cinnamon/sugar on each chip

4. Bake at 350 for 10-11 mins. 

5. In a food processor chop Apple, Pear, Raspberries, Blueberries and Strawberries into a salsa, add 1 tbsp peach jelly, 1 tbsp white sugar, 1 tsp brown sugar

Serve and enjoy.

Ameri-Berry Poptarts 

See Poptart Recipe Here 

**Filling is Strawberry and blueberry**

Mini USA 250 Cookie Cakes

Ingredients (Its basically the Nestle Tollhouse Recipe) 

1 stick salted butter (softened), 3/4 cup brown sugar, 3/4 cup white sugar, 2 eggs, 2 tsp Mexican Vanilla, 1 tsp baking soda, 1 tsp baking powder, 2 3/4 cup flour, 1 cup chocolate chips (semi-sweet) Red, white and blue m&m's and buttercream frosting

Directions

1. Mix all ingredients (minus the buttercream) together and spread out on a baking sheet.

2. Bake at 375 degrees for 15 min 

3. While still warm use a USA shaped cookie cutter to cut out the mini cakes

4. After they have cooled completely, use the buttercream to decorate  

The Patrick Henry 

1. Pour 1 can of Waterloo Summer Berry into a cup, 

2. Add 2 Tbsp sweetened condensed milk and stir until completely dissolved

3. Add blueberry and Strawberry popping boboa

4. Add ice and large straw and enjoy

Midwest Country Classic Summer Foods Series

Summer is my favorite season on the Hillstead.  I love having a garden and enjoying all of the fresh summertime foods we have here in the midwest.  Here are a few of my favorites.  

 1. Maters

    *You haven't tasted a tomato until you've tasted a home grown garden tomato.  Packed with flavor they make a great side dish to any summer meal.  Just peel skin, slice and sprinkle with salt.

2. Corn On or Off the Cob 

    *Sweet corn is so delicious.  Peel the husk off the corn and boil for 5-10 min.  Spread with butter and sprinkle with salt. 

3. Cucumbers and Onions

    * It goes by many names but no matter what you call it, its a Midwest summer staple.  Slice fresh garden cucumbers and onions and place in a jar.  Add 1/2 cup water, 1/2 cup vinegar, 1 tbsp sugar, 1 tsp salt, 1/4 tsp pepper.  Refrigerate a couple of hours before enjoying.  **The vinegar takes away any sharp onion flavor 

4. Scrambled Egg Sandwich. 

    *See recipe here (Also found in my cookbook for purchase here) 

5. Wilted Lettuce Salad and BLT

    **See recipe here (Also found in my cookbook for purchase here) 

6. Fresh Peaches and Strawberries with Homemade Whipped Cream

 *The Title says it all.  Slice farmer's market peaches or strawberries and sprinkle with sugar.  Refrigerate at least 30 min to get the juices flowing.   Then top with homemade whipped cream. See recipe here (Also found in my cookbook for purchase here) 

Independence Day Dishes and Treats

 

Whatever you choose as your main dish, here are some sides and dessert recipe to make it a real feast! 

Sides: 

Baked Beans

1 large or 2 small cans Pork-n-beans

1/2 cup ketchup

1 Tbsp mustard

1/2 cup brown sugar

1-2 Tbsp worcestershire sauce

2-3 strips of cooked bacon (crumbled)

1/4 cup diced onion

Combine all ingredients and pour into a square glass baking dish.  Bake for 30 min at 350 degree

Deviled Eggs

1.     Steam 6 eggs for 12 min. then cool in a bowl of ice water

2.     Cut eggs in half lengthwise and carefully remove the yolks into a bowl

3.     Mash the yolks with a fork and add ½ tsp salt, ½ tsp dry mustard, 3 Tbsp miracle whip and 1 Tbsp vinegar

4.     Mix until well combined

5.     Scoop some filling into each egg and sprinkle with paprika.

Creamy Classic Mac-n-Cheese

1. In a saucepan over medium heat melt 1/2 stick of butter. 

2. Add 2 1/2 cups cheddar cheese and stir until melted and gooey

3. Add 1 can of condensed cheddar cheese soup, 1 cup of milk, 1/2 cup sour cream, 1/2 tsp dry mustard, 1/2 tsp salt, 1/2 tsp pepper.

4. Stir until creamy smooth and set aside

** This makes 2 small 8x8 pans or 1 large 9x13 (I freezes well, so you can save the other half for later)

5. Prepare your favorite pasta to al dente and place in you baking dish

6. Pour on the cheese mixture and stir well

7. Crush some cracker crumbs and sprinkle over the top, drizzle with melted butter 

8. Bake at 350 for 30 min. 

Hash-brown Casserole 

1 cup sour cream

1/4 cup diced onion

1 can cream of cheddar cheese soup

1 tsp salt

1/2 tsp pepper

1 cup grated cheddar cheese

1 lb hash browns

Topping - 1/4 stick melted butter 

2 or more cups frosted corn flakes

1. Mix together sour cream, onion, soup, salt, pepper

2. In a 9x13 glass baking dish spread 1/2 of the hash browns

top with 1/2 soup mixture and 1 cup cheese

3. Make a second layer with all steps

4. Sprinkle with frosted corn flakes and pour over melted butter

Bake at 350 for 45 min - 1 hour until heated through and cheese is melted. 

Red, White and Blue Salad

1. Combine 1/2 cup oil, 1/4 cup red wine vinegar, 1/3 cup sugar

    1/2 Tbsp onion powder, 1/2 tsp dry mustard, 1/2 tsp salt, 1/2 Tbsp poppy seeds

    in a blender and blend for 30 sec. 

2. Put lettuce, sliced strawberries, Provel (or other white cheese) and fresh blueberries. 

3. Pour over dressing and toss.

Creamy Cole Slaw

1. Shred 1/2 cabbage

2. In a jar mix 2 Tbsp vinegar, 2 Tbsp sugar, 1/2 tsp celery salt, 1/4 tsp pepper, 1/2 cup mayo, until smooth

3. Pour over cabbage and serve

Dessert

Star Spangled Ice cream Sandwich Cake

1. Put a layer of 5 1/2 ice cream sandwiches in the bottom of a square glass dish

2. Spread a layer of hot fudge over the sandwiches

3. Sprinkle a layer of Heath Toffee bits over the fudge

4. Put another layer of 5 1/2 ice cream sandwiches 

5. Spread a layer of caramel topping over the sandwiches

6. Sprinkle another layer of Heath bits

7. Top with whipped cream and more Heath bits and drizzle with fudge and caramel

Store in the freezer and let stand 5-10 min before serving. 

Pie Crust

2 cups flour

1 tsp salt

2/3 cup plus 2 Tbsp shortening

 

1. Put all ingredients in a bowl and mix with fork

2. Add cold water (up to 5 Tbsp), mix until loosely combined

3. Form into a ball with hands

4. Spank to combine

5. Flatten and form into crust

Makes 2 crusts

 

Tart Cherry pie

2 pie crusts (one for top, one for bottom)

1 package thawed tart red cherries

1 cup sugar

1/3 cup flour

½ tsp almond ext.

2 Tbsp butter (for dotting)

1. preheat oven to 425 degrees

2. Combine sugar, cherries, flour, and almond in a bowl

3. Pour into bottom pie crust

4. Dot with butter

5. Add top crust

6. Bake 35 min

 

 

Peach Pie

2 pie crusts

1-2 packages thawed peach slices

2/3 cup sugar

2-3 Tbsp flour

¼ tsp cinnamon

¼ tsp ginger

Preheat oven to 400

1. Combine sugar, peaches, flour and spices in a bowl

2. Pour into bottom crust

3. Dot with butter

4. Add top crust

5. Bake 40-50 min

 

Apple Pie

2 pie crusts

6 granny smith apples (peeled, cored & thinly sliced)

3/4 cup sugar

1 1/2 Tbsp flour

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger

1. Preheat oven to 400

2. Combine sugar, apples, flour and spices in a bowl

3. Pour into bottom crust

4. Dot with butter

5. Add top crust

6. Bake 40-50 min

Pie Tips

**Cut a few slits in the crust (in an ascetically pleasing pattern) to allow air to escape while baking

**Brush the top crust with milk and sprinkle with sugar before baking.  This gives your crust a sheen and a light crispiness. 

**Bake with a crust cover (make one our of foil if you don't have one) for the first 35min then remove for the last 10-15.  This keeps the crust from getting burnt. 

Homemade Ice Cream

2 cups half-n-half

1 cup heavy whipping cream

1 cup sugar

1/4 tsp salt

1 Vanilla bean (split and scraped) or 1 tsp vanilla extract

1. Combine all ingredients in a sauce pan and heat over medium/low heat. Allow to simmer but not boil, (no bubbles, just steam)

2. Remove from heat and allow to cool.  

3. Remove vanilla bean and put mixture in an airtight container in the fridge overnight. 

4. Freeze using an ice cream maker, then put in the freezer for at least an hour to harden up before serving. 

Blueberry Hill - Fresh Blueberry Recipes

Blueberry Cobbler

1. Preheat oven to 375 degrees
2. Combine 3 cups of rinsed blueberries with 1/3 cup brown sugar and 1/4 cup lemon juice 2 tbsp flour, then spread out in an oblong baking dish.
3. For the dough: cream together 1 stick of softened butter and 1/2 cup sugar.
4. Beat in 1 egg and 1 tsp vanilla extract.
5. Sift in 2/3 cup flour, 1/4 tsp baking powder and a pinch (1/8 tsp) of salt and mix to combine
6. Spoon the dough over the berries and bake for 35-45 min
Serve warm with ice cream!

Blueberry Syrup

1. Combine 2 cups of fresh or frozen blueberries and 1/2 cup of sugar in a sauce pan
2. Turn heat to medium, bring to a boil and let simmer, stir occasionally.
3. The berries will break down and the liquid will start to evaporate. The sauce will reduce to a thickened syrup.

Blueberry Muffins

(Well turns out I couldn't get the box mix so I had to make from scratch) 

Ingredients

1 1/4 cup flour

3/4 cup sugar

1/2 tsp salt

2 tsp baking powder

1/2 cup vegetable oil

1/2 cup milk

1 egg

1 cup fresh or frozen blueberries

1 tsp vanilla

Streusel topping

1/4 cup butter

1/2 cup sugar

1/3 cup flour

(A little lemon zest would be nice too ;0) 

Directions: 

Preheat oven to 400 degree

1. Mix oil and egg until well combine

2. Add milk and mix

3. Add sugar, vanilla, salt and baking powder and mix

4. Add flour and mix

5. Fold in blueberries and fill muffin cups with 1/4 cup batter

6. Make streusel by mixing all ingredients in a bowl until butter is incorporated. 

7. Evenly spoon streusel over muffins and bake for 20 min. 

8. Let cool and enjoy. 

Perfect Summer Marinade

 

This simple and delicious marinade is a summer classic in my house. It’s excellent on steak, chicken and or vegetables.

Mix equal parts Worcestershire sauce, soy sauce and Italian dressing (I like to make mine from the powered mix) 

Pour over food and marinade in the fridge for at least an hour but all day or overnight is extra good. 

Grill or roast until cooked and

Great Summer Apps

Guacamole 

1. Chop 6 cherry or grape tomatoes, 2 slices of onion, 1-2 Tbsp cilantro and place in a bowl

sprinkle with 2-3 Tbsp lime juice and let soak for an hour or so

2. Mash 2 ripe avocados and add to the vegetables. 

3. Mix and add salt to taste.  

Fresh Salsa

Ingredients 

1 carton of cherry or grape tomatoes

½ yellow or orange bell pepper

1 jalapeno (leave out for mild, add for spicy)

¼ cup diced onion

1-2 Tbsp chopped cilantro

2 Tbsp lime juice

Directions

1. place all ingredients in a food processor and pulse until at desired consistency

2. Serve with tortilla chips

*for those wanting extra spice try adding a habanero pepper! 

Potato Side Dishes

Hash-brown Casserole 

1 cup sour cream

1/4 cup diced onion

1 can cream of cheddar cheese soup

1 tsp salt

1/2 tsp pepper

1 cup grated cheddar cheese

1 lb hash browns

Topping - 1/4 stick melted butter 

2 or more cups frosted corn flakes

1. Mix together sour cream, onion, soup, salt, pepper

2. In a 9x13 glass baking dish spread 1/2 of the hash browns

top with 1/2 soup mixture and 1 cup cheese

3. Make a second layer with all steps

4. Sprinkle with frosted corn flakes and pour over melted butter

Bake at 350 for 45 min - 1 hour until heated through and cheese is melted. 

Fried Potatoes

1. Peel and thinly slice 4 medium potatoes
2. dice 1/2 onion
3. In a non-stick skillet heat 2 tbsp oil
4. add potatoes, onions, 1 tbsp butter and 1/2 tsp salt
5. Pan fry until crips and golden brown.

Creamy Potato Salad

1. Chop and boil 1 package of new potatoes

2. allow to cool

3. in a bowl mix together 1/2 cup mayo, 1 tbsp vinegar, 1 tbsp sugar, 

2 Tbsp whole ground mustard, 1/2 tsp salt

4. Add cooled potatoes and sliced green onions and mix until combined

5. ** Optional: add some diced boiled eggs.