GOD BLESS AMERICA! HAPPY FOURTH OF JULY HOLIDAY!!
|PHOTO CREDIT: MARTHA STEWART: Pin wheels in a tureen with sand used as the anchor. ADORABLE!
HAPPY FOURTH OF JULY WEEKEND! GOD BLESS AMERICA!!! We are BLESSED beyond measure to be living in this GREAT nation…..with freedoms that MANY other countries do not permit. Take some time this weekend to reflect on ALL of the wonderful joys we are allowed to experience in the USA! Bow your head and, GIVE THANKS for our nation! Continue to pray for our young men and women who are fighting for our country overseas. Hang the American flag proudly on your house or your apartment.
Plan a get together with close friends or family and, use the recipes that I am going to share. Kick up your heels and SOAK up this glorious and meaningful holiday! Go ahead and get “crafty”…..you can find ADORABLE red, white and blue decor at Michael’s . Display the amazing AMERICAN colors around your house and/or around your front door.
OVERNIGHT BLUEBERRY FRENCH TOAST
*I have been making this AMAZING breakfast dish for years…..TO DIE FOR!
12 slices day-old bread, cut into 1 inch cubes
Lightly grease a 9×13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast
3 pounds unpeeled red potatoes
1 1/2 cups mayonnaise
2 tablespoons milk
2 tablespoons distilled white vinegar
1/2 cup sliced green onions
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup sliced celery
Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl. Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice. In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.
|PHOTO AND RECIPE CREDIT: FOOD TV– INA GARTEN
- 2 chickens (3 pounds each), cut in 8 serving pieces
- (You can also use boneless chicken breasts or boneless chicken strips)
- 1 quart buttermilk
- 2 cups all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- Vegetable oil or vegetable shortening
- Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 350 degrees F.
Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don’t crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.
FLAIR TIP: * Fry chicken 3-4 hours before serving and, 45 minutes before serving, place in a 200 degree oven in a pan covered with aluminum foil.
|PHOTO AND RECIPE CREDIT: FOOD TV– PAULA DEEN
- 4 cups peeled, sliced peaches
- 2 cups sugar, divided
- 1/2 cup water
- 8 tablespoons butter
- 1 1/2 cups self-rising flour
- 1 1/2 cups milk
- Ground cinnamon, optional
Preheat oven to 350 degrees F.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
Put the butter in a 3-quart baking dish and place in oven to melt.
Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.
BETH’S STRAWBERRY LEMONADE With MINT
1 can frozen lemonade concentrate
1 can Bacardi frozen strawberry Daiquiri concentrate
1 2 liter bottle Ginger Ale, chilled
1 carton fresh strawberries, rinsed and sliced
1/2 cup sugar
Fresh mint leaves
*In a large glass drink dispenser or punch bowl, prepare lemonade and daiquiri concentrate according to directions. Add sugar and stir. Add 3/4 bottle of chilled ginger ale. Add 3-4 fresh sliced strawberries to each glass. Garnish with mint leaves. Serve over ice.
DECORATING FOR THE FOURTH OF JULY:
You do not need to spend much time adorning your home for this holiday….red, white and blue decorations may be found at your local grocery store or check at your local TARGET. I promise, even, holiday napkins will brighten up your weekend! F*U*N with FLAIR!!!