Atomic Fireball Pickled Beets

 8 - 10 medium beets

2 T. mustard seeds

4 T. whole black peppercorns

2 star anise

2 c. white wine vinegar

2 c. water

8 Atomic Fireball candies

2 bay leaves

1/2 t. dried thyme

6 cloves garlic

3 T. sugar

2 cinnamon sticks

1 medium onion

1 pinch red pepper flakes

Rinse the beets and cook them.  Cool slightly and peel.  Cut into bite-size chunks.  Peel the onion and cut into small pieces. Combine the mustard seeds, peppercorns, star anise, vinegar and water in a saucepan.  Add the salt, atomic fireballs, bay leaves, thyme, garlic, sugar, cinnamon stick, and red pepper.  Add 3/4 of the chopped onion to the saucepan.  Stir over medium-high heat until sugar dissolves.  Then bring the brine to a boil, reduce the heat to medium-low and simmer for 5 minutes.

Put the beets and the remaining onion into jars.  Carefully pour the hot brine over the beets.  Put on the lids.  Allow the beets to cool to room temperature then refrigerate.  The beets will be ready in 24 hours and will keep for 6 weeks in the refrigerator.

If you can find cipollini onions, you can use 8 of these instead of the regular onion.

 

PEACH ICE CREAM PIE

 6 ice cream sugar cones

1/2 c. toffee bits

3 T. butter, melted

2 c. finely chopped peeled fresh peaches

1/2 c. sugar

2 T. fresh lemon juice

1 T. cornstarch

4 c. vanilla ice cream, softened

1 T. caramel ice cream topping

2 T. toffee bits

Break up the sugar cones and place in a food processor with the toffee bits. Pulse until coarsely ground. Drizzle with the butter, pulse just until blended. Press into the bottom and up the sides of an ungreased 9″ pie plate. Freeze at least 30 minutes.

In a saucepan, mix 1 c. peaches, sugar, lemon juice and cornstarch; cook over medium heat until thickened and bubbly. Reduce the heat to low, cook for 2 more minutes. Remove from heat and cool slightly. Stir in the remaining peaches, cool completely.

Reserve 1/2 c. peach mixture for topping, refrigerate, covered. Beat the ice cream with the remaining peach mixture until just blended. Pour into the crust. Freeze, covered, overnight. When ready to serve, top with reserved peach mixture, caramel topping and toffee bits.

You can usually find the toffee bits near the chocolate chips in the grocery store. You want the ones that are just toffee bits without chocolate covering. They might also be called brickle bits or butter brickle bits.

Frozen Banana Bites

 

Frozen Banana Bites

Ingredients

• 1 Banana

• 2 T. Peanut Butter

• 1/4 c. Chocolate Chips

• 1 tsp Coconut Oil

Instructions

1. Cut the banana into 12 rounds

2. Divide the peanut butter onto 6 of the banana slices and top with the remaining 6 slices, giving you 6 banana and peanut butter “sandwiches”

3.  Place banana sandwiches into the freezer for 1-2 hours

4.  Once bananas are frozen, melt chocolate chips and coconut oil in the microwave for roughly 30 seconds

5.  Dip each banana sandwich into the chocolate or drizzle the chocolate over

6. Place back into the freezer for 15-20 minutes

Red, White and Blue Sangria

 

Red, White, and Blue Sangria

Ingredients

• 1 bottle of dry white wine
• 1 c ginger ale
• 1/2 c of strawberry vodka
• 1/4 c brandy
• Strawberries
• Blueberries

Instructions

• Add wine, ginger ale, vodka and brandy in a pitcher and stir
• Stir in chopped strawberries and blueberries
• For more flavor, muddle strawberries in glass before pouring sangria.
• Enjoy!

Angel Berry Trifle

 1 1/2 c. cold milk

1 pkg. instant vanilla pudding mix

1 c. vanilla yogurt

6 oz. reduced fat cream cheese

1/2 c. reduced fat sour cream

2 tsp. vanilla extract

1 (12 oz.) carton frozen whipped topping, thawed

1 prepared angel food cake, cut into 1 inch cubes

1 pint each blueberries, blackberries and raspberries

In a small bowl, whisk milk and pudding mix for 2 minutes or until thickened.  In a mixing bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth.  Add the pudding mixture to the bowl.  Then fold in the pudding mixture and 1 cup of the whipped topping.

Place one third of the cake cubes in a 4 quart trifle bowl.  Top with one third of the pudding mixture, a third of the berries and half of the whipped topping.  Repeat the layers.

Makes 14 servings.

Skin-on Potato Salad

Skin-on Potato Salad

4 lb. red potatoes
3 c. mayonnaise
2 T. vinegar
2 T. yellow mustard
1 1/2 tsp. salt
1/2 tsp. pepper
2 c. chopped celery
3/4 c. chopped onion
2 can (4 oz. each) chopped green chilies, drained

Heat one inch water to boiling in a Dutch oven.  Add the potatoes.  Cover and heat to boiling; reduce to a simmer.  Simmer for 30 - 35 minutes or until tender.  Drain.  Cool slightly.  Cut into cubes.  Mix mayonnaise, vinegar, mustard, salt and pepper in a large bowl.  Add the potatoes, celery, onions and chilies.  Toss.  Cover and refrigerate until chilled.

Fourth of July Cookies

 

Fourth of July Cookies

Ingredients

• 1 c flour
• 1.5 c old-fashioned oats
• 1/2 c brown sugar
• 1/4 c sugar
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 stick unsalted butter
• 1/2 tsp vanilla
• 1 egg
• 1 c white chocolate chips
• 1/2 c dried cranberries or cherries
• 1/2 c dried blueberries

Instructions

• Combine flour, oats, baking powder, baking soda, cinnamon, and salt in a large bowl.
• In a smaller bowl, combine brown sugar, white sugar, melted butter, vanilla, and egg.
• Combine wet ingredients into dry ingredients and stir.
• Fold in chocolate chips and dried fruit.
• Scoop tablespoon sized balls on to a parchment lined baking sheet.
• Bake at 350 degrees for 10 to 12 minutes.