4th of July Recipes

The 4th of July will be here before we know it.  I got my Family Fun magazine yesterday, which showed lots of neat 4th of July crafts and recipes.  I thought I would share a few with you today.

Edible Eagles (for a picture of the eagles, click the Family Fun link here.)

1/4 cup of white chocolate chips
6 large marshmallows
Finely shredded coconut
Chocolate sandwich cookie (we used a chocolate-covered Oreo)
6 Cashews
Black decorators' gel

Instructions
Melt 1/4 cup of white chocolate chips according to the package directions. For each bird, drop a large marshmallow into the melted chocolate, using a spatula to coat it well. Remove the marshmallow from the chocolate and roll it in finely shredded coconut, leaving one end uncovered.

Immediately set the marshmallow, coconut free end down, atop a chocolate sandwich cookie. Let the chocolate set a bit, then use a toothpick to make a hole in the side of the marshmallow and insert a cashew for a beak.  Finally, add black decorators' gel eyes.

Family Fun also has an eagle handprint t-shirt.  Here's the link for the directions:  http://familyfun.go.com/4th-of-july/4th-of-july-crafts/hand-some-tee-895365/
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Ice Cream Bar Dessert

Posted by Lori:
A hot summer day is the perfect time for this delicious ice cream sandwich dessert.  It's a snap to put together and is sure to please your family.

ICE CREAM BAR DESSERT
1 - 12 ounce jar chocolate fudge ice cream topping (or use a homemade variety like the sauce from Kimberly's Ice Cream Pie recipe)
3/4 cup peanut butter
19 ice cream sandwiches
1 - 12 ounce container frozen whipped topping, thawed
1 cup salted peanuts

Pour the chocolate fudge into a medium microwave safe bowl and microwave fpr two minutes on high. Do not boil. Stir peanut butter into chocolate fudge until smooth. Allow to cool to room temperature.

Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half of the whipped topping over the sandwiches. Spoon half the chocolate fudge/peanut butter mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm - approximately 1 hour. Cut into squares to serve.
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Baked Steak

Many years ago I was eating lunch at a "tea room" type place with my dad.  I ordered a chicken fried steak that had some kind of gravy on top.  It was delicious!  The next time I made chicken fried steak for my husband and I (we didn't have children at that time), I used the leftovers to make my own version of that great baked steak.  It's been a favorite of ours ever since.  Mom fixes it frequently and I have listed her ratios, as well as mine, below. 

BAKED STEAK

Chicken Fried Steak (that has been battered and fried) 

NOTE:  I always use leftovers that usually have been frozen, but you could use steak that has been cooked specifically for this recipe.

Cream of Mushroom Soup

Ratio I use:  6 steaks....3 soups....1 1/2 cans water

Ratio Mom uses:  2 steaks.....2 soups....no water

It's really just whatever you prefer.  Of course, as Mom mentioned to me....you have to have enough "gravy" to use on your mashed potatoes!  YUM!

Place desired amount of chicken fried steak pieces in casserole dish.  Cover with cream of mushroom soup.  Pour water over the meat/soup, if desired.  Bake at 350 degrees for 1 1/2 - 2 hours.

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Hungarian Meatballs

Posted by Donna:

This is one of the main meat recipes I used to go to very often when the girls were still at home.
Hungarian Meatballs

2 lbs. ground beef
oregano ( for 2 lbs. of meat, I usually used about 2 T.)
garlic powder ( 1/2 to 1 T.)
salt/pepper
grated parmesan cheese can also be added to this

Form into balls and brown the meatballs on top of the stove. If you prefer, you can brown them in the oven at 425 degrees.

Mix two or three cans of cream of mushroom soup and about a half a can of water together. I like a lot of sauce, so I always do more soup. Pour this on top of the meatballs in the same pan in which you browned the meatballs. (Keep the drippings from the browning in the pan). Let this simmer for at least 25 - to 30 minutes, stirring often.

Serve on top of rice.

I love the flavor mushroom soup gives to meats.
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Fried Squash

Posted by Donna:

I know everyone has fried squash at one time or another, and I also know we all have our own way of doing so. My favorite blog is cherryhillcottage.typepad.com If you love simple recipes and great ideas to decorate, this is a site worth visiting.

I had never soaked my squash in milk before coating it in cornmeal until a week or so ago. I saw this on the cherryhillcottage website. The cornmeal stayed on the squash so much better. You may already do this; but, just in case you haven't, I thought I would share the idea.



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Peanut Butter Rice Krispie Treats

Posted by Lori:
Plain Rice Krispie Treats are a favorite of most people, but a few years ago we began adding peanut butter to our recipe. The peanut butter adds protein so they're much more filling. And, for some of us (no names mentioned), the peanut butter addition makes them more addictive.

PEANUT BUTTER RICE KRISPIE TREATS

1/4 cup butter
1 package regular marshmallows or 4 cups miniature marshmallows
1/2 cup peanut butter
5 cups Kellogg's Rice Krispies cereal

In a large saucepan, melt butter over low heat. Add the marshmallows and continue to stir until the marshmallows have completely melted. Add peanut butter and stir until dissolved. Remove from heat.

Stir in the Kellogg's Rice Krispies cereal coating them well with the melted marshmallow/peanut butter mixture.

Using a buttered or silicone spatula, press the mixture evenly into a 13 x 9 x 2 inch pan which has been buttered or sprayed with non-stick spray or lined with wax paper.

Cut into squares when the mixture cools.
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Ultimate Grilled Cheese Sandwich

Posted by Lori:

It doesn't take much to impress four hungry children.  I was reminded of this fact once again this week when I tried a new way of making grilled cheese sandwiches. (You may recall the Triple Decker Grilled Cheese  from several months ago.   This was an even bigger hit.) It reminds us of the grilled cheese sandwiches served at a drive-in restaurant in Lawton (Wayne's for you in this area).  They're great!  

We only buy 100% whole wheat sliced bread, so to eat a sandwich on plain, white bread is a treat for our children.  I wouldn't admit it to them, but I enjoy them from time to time, too.   (In fact, at VBS last week, Tyler (the youngest) was eating a PB & J on white and came up to me and said, "Mom, this bread is awesome!"  We switched to the whole wheat before he was born, so that's all he knows!)

So, this "new" grilled cheese is with white bread - thick, Texas Toast-type sliced bread.  I put two slices of cheese on each sandwich and cook it in REAL butter.  I prefer real butter because it's real.  Yes, I know it's higher in fat, but I still prefer real over not real...but use whatever YOU prefer.

So, here's the recipe for two sandwiches:  Melt 2 tablespoons (you could get by with a little less) butter in large skillet over medium heat.

Take four slices of Texas toast and top one slice with two slices of American cheese.

Top with other slice of bread and place in skillet.  And now, top it with a heavy saucepan.  This makes the cheese melt and makes the grilled cheese the best, in our opinion.  You may have a bacon press or something similar.  I don't have one.  I wanted to get one the other day, but it was over $20!  I decided my heavy saucepan would work just fine!  I'll keep looking for a cheaper version of the press.

Smash (for lack of a better term) the saucepan down on the sandwiches.  Remove after 30 seconds or so.  With turner/spatula, check the sandwiches for desired browning.  When the first side is done, remove sandwiches from skillet.

Melt one tablespoon more of butter, then return sandwiches to skillet to cook the other side.  Replace heavy saucepan for 30 seconds or more.  Cook until browned.  ENJOY!

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