Forth of July Recipes!

Fire it up and then cool it off this Forth of July with my favorite recipes!

4th of July Cherry Bombs Recipe

Ingredients:

• 12 fresh habenero peppers
• 4 ounces softened cream cheese
• 2 tablespoons sour cream
• 1/2 package dry onion soup mix
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried red bell pepper flakes
• 1 large egg, beaten
• 10 Ritz crackers, pulverized to very fine consistency

Directions:

• Combine the cream cheese, sour cream, soup mix, Worcestershire sauce, and pepper flakes thoroughly. Allow to sit at room temp until you are ready to use.
• Wearing rubber gloves, slice almost through the top of each pepper, leaving the top as a flap. With a small melon scoop, remove the seeds and white pulp from each pepper. Place cream cheese mixture in a small decorating bag and with a medium 'o' tip pipe mixture into each pepper, mounding slightly at the top. Brush pepper flap with some of the egg and close flap to seal.
• Refrigerate peppers for 30 minutes. Dip chilled peppers in egg wash and roll in cracker crumbs. Next step is to place peppers in the freezer until hard frozen, about 3 hours.
• Just before serving, remove peppers from freezer and drop into hot 375 degree oil and fry until golden. Pipe three dollops of cream cheese mixture decoratively on each plate and place one fried pepper in the center of each dollop. Decorate with sliced pickled cherry peppers, and leaf lettuce. Serve hot with a warning and fire extinguisher handy. Top of Form

Cantaloupe Fruit Salad

Ingredients:

• 2 ea Med. Cantaloupes *
• 1 ea Large Pineapple **
• 1 c Raisins
• 1 c Fresh Shredded Coconut
• 1 c Finely Chopped Walnuts
• 1 ea Large Apple ***
• 1 x Low-fat Yogurt

Directions:

• *Remove rind and seeds from cantaloupe.
• **Cored, Peeled, and cut into small chunks.
• ***Cored and cut into small chunks.
• Cut the cantaloupes into small chunks and mix with the pineapple, raisins, conconut, and walnuts in a large salad bowl.
• Scoop yogurt into individual serving bowls and pass the fruit salad. Stir to coat and enjoy. This dessert is wonderful on a hot day.
  

4th of July Red, White, and Blue Pizza

• 1 pt Strawberries, hulled and halved
• 1 pt Blueberries
• 1T plus 1 t Sugar, divided
• 1 T Brandy
• 4 6" Pizza Crusts, homemade or store bought
• 1 1/2 c Whipped topping, thawed

Directions:

• Preheat oven to 450 degrees F.
• Combine strawberries, blueberries, 1 teaspoon. of the sugar and the brandy.
• Sprinkle pizza crust with the remaining sugar.
• Bake 6-8 minutes on baking sheet; cool slightly.
• Fill with crust with strawberries and raspberries.
• Serve with a big dollop of whipped topping.

Alcoholic Beverages

4th of July Lemonade

Ingredients:

• 1 part Jack Daniel's bourbon
• 1 part triple sec
• 1 part sweet-and-sour mix
• 4 parts lemon-lime soda

Directions:

Combine all ingredients and serve this refreshing drink over ice.

Non-Alcoholic Beverage

Summer Delight Punch

Ingredients:

• 6 oz Can frozen orange juice
• 2 1/2 c Pineapple juice
• 12 oz Can apricot or peach nectar
• 1 ea Bottle ginger ale, (2 litre)
• 1 ea Lemon, sliced

Directions:

• Mix together the lemonade, orange juice, pineapple juice, and nectar and chill.
• When ready to serve drinks, add the ginger ale. Garnish with lemon slices.

Red, White, and Blueberry Freezee

Ingredients:

• 1 c Whipping cream
• 1/2 c Frozen blueberries
• 1 ds Lemon juice
• 1 x Sugar to taste
• Small Strawberries for garnish

Directions:

• Mix together the whipping cream, blueberries, lemon juice, and sugar in a blender.
• Top with a few strawberries. This refreshing drink is great on a hot day.

Lake of the Hills Regional Medical Center Another Step Closer

After nearly a year of negotiations Scott & White will soon add 22 acres of land to the 19 acres already donated by developers for construction of the future 40-acre Lake of the Hills Regional Medical Center in Marble Falls. “We’re another step forward,” says Scott & White President and CEO Alfred Knight, M.D. This latest development opens the way for the City of Marble Falls to begin connecting utilities to the site. Here’s what you can expect in the months to come:

• In 6 to 12 months. Utility lines to be completed, ground breaking for a medical office complex offering OB/GYN, orthopedics, pediatrics, geriatrics, neurology, and urology services.

• Nine months later: Construction of the medical office complex complete construction of the 80-120 bed level – two trauma center to begin.

• 18 to 24 months later: Construction complete on comprehensive care center and cardiac care facilities and advanced surgical laboratory, and imaging centers.

• The new medical campus will sit on 75 acres which developers will open for assisted car facilities, private medical practices, and other commercial enterprises.

Cimarron Hills Newsletter

Our New Colt: Bailey's Poco Buz

My Garden: Photos

All time easy and favorite recipe for Blackberry Cobbler

The recipe ingredients consists of 1-1/2 sticks butter or margarine, 2 cups all purpose flour, 2 cups sugar, 4 teaspoons baking powder, 1 teaspoon salt, 2 cups milk, 2 teaspoons vanilla extract and 4- ½ cups frozen blackberries.

Preheat oven to 375 degrees . While the oven is pre-heating add sticks of butter to a 13x9x2 baking pan and place into the oven to allow butter to melt. Remove pan from oven when butter has melted. Sift together flour, sugar, baking powder and salt into a large mixing bowl, add milk and vanilla extract the dry mixture and mix well.

Once butter has melted evenly distribute the blackberries into the bottom of your baking dish. Pour cobbler batter evenly over the blackberries. Place baking dish in oven and bake for 45 minutes to 1 hour until done. When done crust will become golden brown. Serve warm or with a scoop of Vanilla Ice Cream.

Recipe: Blackberry Liqueur Sauce

4 Cups Black Berries 1 tablespoon lemon zest
½ cup Chambord 1 tablespoon lemon juice
¾ cup sugar 1 pouch liquid pectin

Wash blackberries, drain. Combine blackberries, Chambord and sugar in a saucepan; let stand 2 hours, stirring occasionally. Add lemon zest and lemon juice. Bring to a boil. Stir in liquid pectin. Return mixture to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot sauce into hot jars , leaving ¼ inch head space. Adjust two- piece caps. Processing 10 minutes in a boiling water canner.
If you can’t wait to sample, like my husband, great on cheesecake as a topping and also as a sauce for Blue Bell’s Home Made Vanilla Ice Cream. This way you illuminate the need to can or process, just let it sit to absorb all the flavors. And then use as a topping.