A Patriotic Summer!

Bacon Cheeseburger Bombs

 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original or buttermilk biscuits
1 lb lean (at least 80%) ground beef, cooked or 16 frozen (thawed) cooked meatballs
1 block (8 oz) Cheddar cheese, cut into 16 cubes
16 slices bacon
  • Long toothpicks or skewers
  • Canola oil for frying
  • 1 Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter.
  • 2 In center of each biscuit round, place 2 tablespoons cooked ground beef (or 1 meatball) and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch seams to seal.
  • 3 For the Fried Version: Wrap each stuffed “bomb” with 1 bacon slice; gently secure loose bacon with toothpick by inserting it through bacon and halfway into “bomb.” In 3-quart heavy saucepan or deep fryer, heat oil to 350°F. Fry stuffed “bombs” 4 to 5 minutes or until dough is golden brown on all sides. Place on paper towels to cool. Repeat with remaining “bombs”. Serve warm with ketchup and mustard, if desired.
  • 4 For the Baked Version: Heat oven to 400°F. Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed “bomb” with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired.  http://www.pillsbury.com/

 

Patriotic Drink

  • Ice cubes
  • Cranberry juice
  • Wild Berry flavor Gatorade Fierce
  • Diet 7-Up

How to make it

  1. Fill a clear glass with ice cubes. Pour the drink with the most sugar (check the nutrition label) into the glass. For our red, white, and blue recipe, start with the cranberry juice.

  2. Very slowly add a beverage that contains less sugar — in this case, Wild Berry flavor Gatorade Fierce. Be careful to pour it onto an ice cube — not directly into the other drink — to keep them from mixing.

  3. Use the same technique to add a layer of Diet 7-Up.

 

Brownie {& Fruit} Kebabs

Yield: Makes 16-20 kebabs (depending on how big you cut the brownies and how many brownie pieces you thread on the skewer)
• 9X13-inch pan of Brownies (chilled and cut into 1-inch cubes)
• 1 pint blueberries, washed
• 1 pint strawberries, washed and hulled
• Large marshmallows
• Hot Fudge Sauce for drizzling, if desired
• Bamboo/wooden skewers
1. Alternate threading brownies, fruit and marshmallows onto wooden skewers. Drizzle with hot fudge sauce, if desired. Refrigerate until ready to serve. http://www.melskitchencafe.com

 

Pop Rocks Sugar Cookies (based on this recipe from the King Arthur Flour site)

1/2 cup (3 1/4 ounces) butter
2/3 cup (4 3/4 ounces) sugar
1/4 cup (2 ounces) buttermilk
1 tablespoon vanilla
1/8 to 1/4 teaspoon nutmeg, to taste
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking soda
1/4 teaspoon salt
In a large mixing bowl, beat together the butter and sugar till smooth. Add the buttermilk and vanilla, again beating till well-combined. The mixture may look a bit curdled; that’s OK.
Add the nutmeg, flour, baking soda and salt to the wet ingredients, and beat until the mixture forms a cohesive dough.

Divide into three parts, mixing one part with blue food coloring (a lot!), one part with red (also a lot) and leave one part plain. This way, you can have a mix of red, white and blue.

At this point, you’ll want to break into those Pop Rocks. I put a nice little handful of red (strawberry) and blue (raspberry) into the corresponding balls of dough (you could do a mix in the white dough).
Drop the dough in round blobs onto a parchment-lined or greased baking sheet. They should be a bit bigger than a ping-pong ball, a bit smaller than a golf ball. Using a cookie scoop (or, if you have one, a small ice cream scoop, one that will hold about 2 level tablespoons of liquid) makes this task extremely simple. Leave about 2 inches between the dough balls, as they’ll spread as they bake.
Bake the cookies in a preheated 350°F oven for about 12-14 minutes, or when they are just starting to brown. Remove them from the oven, and cool on a rack. While you’re waiting for them to cool, you’ll want to take a small bowl and mix the leftover pop rocks with whatever red, white and blue sprinkles you’ve got around. Once cool, either top with a generous dollop of frosting or put a dollop between two cookies for a sandwich. If you’ve just frosted the top of the cookie, apply sprinkle mixture to the top or dip it into the bowl if the frosting consistency allows for it; for the sandwiches, you can dip the sides in the bowl so that they pick up the sprinkle mixture.

Sprinkle mixture
I used two half-pouches of Pop Rocks (what was left after I folded some into the dough) and a mix of some other red, white and blue sprinkles I happened to have around.  http://www.cakespy.com

 

 

Wild Side Sundaes

4 pkgs. (4 serv size) jello gelatin, 4 different flavors/colors 4 c. boiling water
2 c. cold water
1 8oz tub cool whip, thawed (I think that a 12oz would be better)

 

Dissolve each package of gelatin completely in 1 cup boiling water in separate bowls. Stir 1/2 c. cold water into each bowl of gelatin. Pour each mixture into separate 8 inch square pans. Refrigerate at least 3 hours or until firm. Cut gelatin in each pan into 1/2 inch cubes. Layer gelatin cubes alternatly with whipped topping in sundae glasses. (I used a different color on each layer) Garnish top with dollop of coolwhip. Refrigerate until ready to serve. Makes 16 servings. (servings depends on the size of glasses you use). Source: Just for Kids

 

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