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Showing posts with label picnic food. Show all posts
Showing posts with label picnic food. Show all posts

Saturday, June 26, 2021

Red, White, and Blue Celebration Cookies/July 4th Event

Of all the summer holidays, the 4th of July is one of my favorites! Usually we are do a lot of swimming and boating, and of course, eating, as we celebrate throughout the day. All that is followed by beautiful city wide fireworks, which are always the perfect way to end the day, and of course, more food! How do you celebrate the 4th? 

Did I mention we do quite a bit of eating?! This year we will be enjoying the holiday with a picnic table full of food, something on the grill, and desserts waiting in the fridge. I will be serving these 4th of July Patriotic Sugar Cookies as part of our dessert tray. These cookies are easy to make and decorate and they are fun to eat too!

                            

Red, White, and Blue Celebration Cookies   

(printable recipe at end of page)

(makes 5-6 dozen cookies)

2 cups Butter (softened)

2 cups Sugar

2 Eggs

2 teaspoon Vanilla Extract

1 teaspoon Salt

5 cups Flour  

3 teaspoon Baking Powder


Royal Icing Recipe

3/4 cup Warm Water

5 tbl. Meringue Powder

1 teaspoon Cream of Tartar

2.25 lbs Powdered Icing Sugar

Red and Blue Food Coloring

Red Icing Color

Blue Icing Color


Cookie Toppings

white confetti sprinkles

red, white and blue sprinkles

chocolate candy pearls

red, white and blue stars 

mini decor balls 

mini red, white and blue sprinkles



Cream butter and sugar until light and fluffy. Add eggs and extract and mix well. Mix dry ingredients together. Add dry ingredients to wet ingredients, a little at a time. Mix until flour mix is incorporated and dough comes together. 

Divide dough into small batches that will fit between a large piece of parchment paper. Roll out dough to desired thickness. This recipe will take approx. 6-7 pieces of parchment paper. Stack the parchment paper covering the cookie dough on to a baking sheet, cover tightly with saran wrap, and let it chill in the fridge. Repeat the process until all dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes. 

Take out the first sheet, cut out, and start baking at 350 degrees for  8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started. Keep cooking until all cookies are done.

Let cookies cool on cooling rack.

Use a whisk to mix together the warm water and meringue powder in a large mixing bowl or stand mixer. Mix for 30 seconds. Add Cream of Tartar and mix for 30 seconds more. Add confectioner's sugar and mix for 10 minutes on low speed. 

Take 1 cup of frosting and put it into a small bowl. Tint the icing red.
Take another cup of frosting and put it into another small bowl, and tint it blue.
                                                     
Using the white frosting, outline the cookie with a #2 decorating tip
then fill in the inside of the star. Use a toothpick to move the icing around to fill in the star. Don't allow the cookies to dry. You need them wet so the fireworks can be made and the candies can be attached.

To make the fireworks on the cookies, place a dot of blue frosting
on the wet cookie.

Use a toothpick to pull the blue frosting into a firework. Do the same with a dot of red frosting. The fireworks make a great background for all the sprinkles.

               
Begin decorating the cookie with all the edible candies. Put them in any design that you like. Get creative and make it fun! I used an assortment of candies such as white confetti sprinkles, chocolately pearls, red, white and blue stars, mini decor balls, and or course, sprinkles! The sprinkles that are large make great decor for these cookies!


Thank you for joining me today and have a wonderful 4th of July Celebration! Check out the list below for more 4th of July food inspiration from my fellow bloggers! There are so many amazing recipes to choose from!


red, white, blue, 4th of July, sugar cookies, cookies, icing, frosting, holiday cookies, delicious cookies
dessert, cookies, treats, holidays, picnic food, snacks
sugar cookies, dessert, treats, snacks, picnics, celebration
Yield: 5 dozen
Author: The Freshman Cook
Red, White and Blue Celebration Cookies

Red, White and Blue Celebration Cookies

Celebrate the red, white, and blue with these fun and tasty sugar cookies, topped with edible sprinkles, chocolate balls, and lots of fun cookie adornments.

Ingredients

  • Cookie Recipe
  • 2 cups Butter (softened)
  • 2 cups Sugar
  • 2 Eggs
  • 2 teaspoon Vanilla Extract
  • 1 teaspoon Salt
  • 5 cups Flour
  • 3 teaspoon Baking Powder
  • Royal Icing Recipe
  • 3/4 cup Warm Water
  • 5 tbl. Meringue Powder
  • 1 teaspoon Cream of Tartar
  • 2.25 lbs Powdered Icing Sugar
  • Red and Blue Food Coloring
  • Red Icing Color
  • Blue Icing Color
  • Cookie Toppings
  • white confetti sprinkles
  • red, white and blue sprinkles
  • chocolately pearls
  • red, white and blue stars
  • mini decor balls
  • mini red, white and blue sprinkles

Instructions

  1. Cream butter and sugar until light and fluffy. Add eggs and extract and mix well. Mix dry ingredients together. Add dry ingredients to wet ingredients, a little at a time. Mix until flour mix is incorporated and dough comes together.
  2. Divide dough into small batches that will fit between a large piece of parchment paper. Roll out dough to desired thickness. This recipe will take approx. 6-7 pieces of parchment paper. Stack the parchment paper covering the cookie dough on to a baking sheet, cover tightly with saran wrap, and let it chill in the fridge. Repeat the process until all dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes.
  3. Take out the first sheet, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started. Keep cooking until all cookies are done.
  4. Let cookies cool on cooling rack.
  5. Use a whisk to mix together the warm water and meringue powder in a large mixing bowl or stand mixer. Mix for 30 seconds. Add Cream of Tartar and mix for 30 seconds more. Add confectioner's sugar and mix for 10 minutes on low speed.
  6. Take 1 cup of frosting and put it into a small bowl. Tint the icing red. Take another cup of frosting and put it into another small bowl, and tint it blue.
  7. Using the white frosting, outline the cookie with a #2 decorating tip then fill in the inside of the star. Use a toothpick to move the icing around to fill in the star. Don't allow the cookies to dry. You need them wet so the fireworks can be made and the candies can be attached.
  8. To make the fireworks on the cookies, place a dot of blue frosting
  9. on the wet cookie.
  10. Use a toothpick to pull the blue frosting into a firework. Do the same with a dot of red frosting. The fireworks make a great background for all the sprinkles.
  11. Begin decorating the cookie with all the edible candies. Put them in any design that you like. Get creative and make it fun! I used an assortment of candies such as white confetti sprinkles, chocolately pearls, red, white and blue stars, mini decor balls, and or course, sprinkles! The sprinkles that are large make great decor for these cookies!
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Red, White and Blue Celebration Cookies
Created using The Recipes Generator

Tuesday, May 12, 2020

Southwestern Deviled Eggs/#BBQWEEK

I hope you have been enjoying #BBQWEEK and finding a lot of recipes that you want to try! My recipe for today is a twist on a classic we are all familiar with~Deviled Eggs! I love serving deviled eggs at picnics and just about anytime friends and family get together. Everyone seems to love them, and they make a great addition to any BBQ. So this time, I thought I would kick up the flavor and go southwestern!

To make these deviled eggs with a southwestern edge, I added additional flavors like, chipotle seasoning and sour cream, and avocado chunks topped with shredded cheese. Mmmm! I think you will agree that they taste awesome!


Southwestern Deviled Eggs  
(makes 1 dozen Deviled Eggs)
(printable recipe at end of page)

1/2 doz large Eggs
1 teaspoon White Vinegar
1 ripe Avocado
1/4 Sour Cream
1/4-1/2 cup Mayonnaise
1/2 teaspoon Roasted Chipotle Garlic Seasoning
1/4-1/2 cup Shredded 4 Cheese

Place 6 raw eggs in a large sauce pan. Cover the eggs with cold water. Place on the stove, and set the heat on high. Bring the water to a boil. Boil for 15 minutes. Once the time is up, remove the pan from the stove, and run cold water from the sink into the pot until the water in the pan is cold. Then remove from pan and refrigerate. By refrigerating the eggs, you can go back to them and make the recipe when you have time.

Peel each egg and then slice them in half lengthwise. I like cutting them lengthwise because they sit nicer on the plate when it is time to serve them. 


Scoop the yolk out of the egg and place it in a bowl.

Cut the avocado in half. Scoop the avocado out of the half and chop it into small pieces. They do not have to be uniform.
I have tried, but I have never gotten them to be uniform size.
Only use half of the avocado. We will be using the other half at the end of the recipe.

Add sour cream and mayonnaise to a bowl. Mix together. If  your mix needs more mayo or sour cream, add a little of both. The mix should not be runny. You don't want the mix to be too watery. Mix in the avocado chunks.


Add the Roasted Chipotle Garlic Seasoning. If you like it very spicy, add extra! Mix all together.

Stuff the eggs with mix. Cut the other half of the avocado into small chunks and top each egg with a piece on top.

Sprinkle the cheese on top of each egg.

Enjoy your Southwestern Deviled Eggs!


Looking for more creative and delicious BBQ recipes? Look no further than the list below! Check out all the yummy dishes from the rest of the #BBQWEEK crew!

Don't forget! Find a printable recipe at the end of this page!

Wednesday #BBQWeek Recipes


 
Southwestern Deviled Eggs

Southwestern Deviled Eggs

Yield: 12 Deviled Eggs
Author:

Ingredients:

  • 1/2 doz large Eggs
  • 1 teaspoon White Vinegar
  • 1 ripe Avocado
  • 1/4 Sour Cream
  • 1/4-1/2 cup Mayonnaise
  • 1/2 teaspoon Roasted Chipotle Garlic Seasoning
  • 1/4-1/2 cup Shredded 4 Cheese

Instructions:

  1. Place 6 raw eggs in a large sauce pan. Cover the eggs with cold water. Place on the stove, and set the heat on high. Bring the water to a boil. Boil for 15 minutes. Once the time is up, remove the pan from the stove, and run cold water from the sink into the pot until the water in the pan is cold. Then remove from pan and refrigerate. By refrigerating the eggs, you can go back to them and make the recipe when you have time.
  2. Peel each egg and then slice them in half lengthwise. I like cutting them lengthwise because they sit nicer on the plate when it is time to serve them.
  3. Scoop the yolk out of the egg and place it in a bowl.
  4. Cut the avocado in half. Scoop the avocado out of the half and chop it into small pieces. They do not have to be uniform. Only use half of the avocado. We will be using the other half at the end of the recipe.
  5. Add sour cream and mayonnaise to a bowl. Mix together. If your mix needs more mayo or sour cream, add a little of both. The mix should not be runny. You don't want the mix to be too watery. Mix in the avocado chunks.
  6. Add the Roasted Chipotle Garlic Seasoning. If you like it very spicy, add extra! Mix all together.
  7. Stuff the eggs with mix. Cut the other half of the avocado into small chunks and top each egg with a piece on top.
  8. Sprinkle the cheese on top of each egg.
  9. Enjoy your Southwestern Deviled Eggs!
southwestern, appetizers, side dish, picnic food, bbq food, party food, make ahead, picnic food, get togethers
appetizers, side dish
american food, picnic food, camping,

Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #BBQWEEK
Created using The Recipes Generator




















 


Tuesday, September 26, 2017

Crunchy Apple BBQ Pork / #appleweek

We are celebrating #appleweek here at The Freshman Cook, and today's recipe is Crunchy Apple BBQ Pork! This recipe is a great meal to enjoy anytime, but for some reason I think it tastes the best when the air is a little cooler and the leaves are swirling around.  The slaw is the star of the show today, with an apple cider reduction as the base for the slaw dressing, and tiny little apple sticks mixed in to the slaw that provide a crisp crunch, making it very memorable!
Thank you to Casabella, Veggie Wash, and Rainier Fruit for the products used in today's recipe, and Don't forget to enter our fun giveaway! Click here, and go to the end of the page to enter! There are so many great prizes!!
 
Thank you to #AppleWeek Sponsors: Rodelle, Dreamfarm, Casabella, Flahavan's Irish Oatmeal, Pyrex, Chicago Cutlery, Rainier Fruit, and Veggie Wash for providing prizes for #AppleWeek free of charge. These companies also provided the bloggers with samples and product to use for #AppleWeek. All opinions are my own.
 Crunchy Apple BBQ Pork
 (printable recipe at end of page)

Fresh Apple Cider
3 lb Pork Loin (any size will work)
Black Pepper
Minced Garlic
1/2 teaspoon Salt
1/2 teaspoon Crushed Red Pepper
1/4 teaspoon Black Pepper
1Fresh Rainier HoneyCrisp Apple
Slaw Mix
BBQ Sauce 
Bakery Style Bun


Preheat oven to 350 degrees.
I love this Veggie Wash. It is all natural and so easy to use! I sprayed it on my apple, before I cut it up for the slaw, then I lightly scrubbed it with this 2 'n 1 Veggie Brush from Casabella, and rinsed it off. 
Pour a 1/2 gallon jug of apple cider in a 5-6 qt. pan. Bring it to a boil. Let it boil for 30-40 minutes, until it reduces to approx. 1/4th of what you started with. It will become thicker. Let cool. 
Place the pork loin in a oven safe pan. Sprinkle pepper and minced garlic over it. Fill pan with a 1-2 inches of water. Cover with foil, place in oven, and cook until the temperature in the center reaches  140 degrees. Remove from oven, remove foil and let pork rest. It will continue to cook until approx. 165 degrees.
Once your cider has cooled, make the sauce for your slaw. In a small bowl mix together, 1cup reduced cider, 1/2 teaspoon salt, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon black pepper. Mix together.
Cut apple in half, then cut each half in to small thin sticks.
Place 2 cups of slaw mix in to a bowl. Add dressing a little at a time, mixing in until you have your desired consistency. Add apple sticks in to slaw mix. Toss slaw a few times to make sure the apples and the mix are covered.
 Slice down the pork loin into thin pieces.Place in frying pan heated on medium.
Spread BBQ sauce over the top piece of pork. Let it get hot.
Build your sandwich. Start with the bakery bun. Load on the pork, add the apple slaw, and put the lid on it. Serve with thin slices of fresh apple. (don't they look like french fries?!)
Thank you for stopping by today! I hope you enjoyed my second of three recipes this week for #appleweek! If you missed my recipe on Monday, you can find my Apple Brickle Mini Tarts w/ an Oatmeal crust right here!


Find lots of fantastic apple recipes here:
Apple Almond Butter Manchengo Grilled Cheese from A Kitchen Hoor's Adventures
Apple Butterscotch Crumb Cake from The Crumby Kitchen
Apple Cider Donuts from 4 Sons 'R' Us
Apple Coffee Cake from Bear & Bug Eats
Apple Oatmeal Bars from Palatable Pastime  
Apple Oatmeal Breakfast Bars from Hezzi-D's Books and Cooks 
Apple & Sausage Stuffing from Girl Abroad 
Apple Pie with Oat Crumble Crust from The Redhead Baker
Braised Pork Roast with Apples from A Day in the Life on the Farm
Caramelized Apple Hand Pies from Jolene's Recipe Journal  
Cheesy Apple and Brie Pull Apart Bread from Family Around the Table
Crunchy Apple BBQ Pork from The Freshman Cook
Fresh Apple Dinner Salad from Cooking With Carlee
Lamb Lolipops with Apple Herb Chutney from Culinary Adventures with Camilla
Roasted Beet and Apple Salad from Amy's Cooking Adventures
Slow Cooker Baked Apples from Jonesin' for Taste
Sweet and Sour Apple Cabbage Salad from All That's Jas  

Crunchy Apple BBQ Pork

INGREDIENTS:


  • Fresh Apple Cider
  • 3 lb Pork Loin (any size will work)
  • Black Pepper
  • Minced Garlic
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Crushed Red Pepper
  • 1/4 teaspoon Black Pepper
  • 1 Fresh Rainier HoneyCrisp Apple
  • Slaw Mix
  • BBQ Sauce
  • Bakery Style Bun

INSTRUCTIONS:


  1. Preheat oven to 350 degrees.
  2. Pour a 1/2 gallon jug of apple cider in a 5-6 qt. pan. Bring it to a boil. Let it boil for 30-40 minutes, until it reduces to approx. 1/4th of what you started with. It will become thicker. Let cool.
  3. Place the pork loin in a oven safe pan. Sprinkle pepper and minced garlic over it. Fill pan with a 1-2 inches of water. Cover with foil, place in oven, and cook until the temperature in the center reaches 140 degrees. Remove from oven, remove foil and let pork rest. It will continue to cook until approx. 165 degrees.
  4. Once your cider has cooled, make the sauce for your slaw. In a small bowl mix together, 1cup reduced cider, 1/2 teaspoon salt, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon black pepper. Mix together.
  5. Cut apple in half, then cut each half in to small thin sticks.
  6. Place 2 cups of slaw mix in to a bowl. Add dressing a little at a time, mixing in until you have your desired consistency. Add apple sticks in to slaw mix. Toss slaw a few times to make sure the apples and the mix are covered.
  7. Slice down the pork loin into thin pieces.Place in frying pan heated on medium.
  8. Spread BBQ sauce over the top piece of pork. Let it get hot.
  9. Build your sandwich. Start with the bakery bun. Load on the pork, add the apple slaw, and put the lid on it. Serve with thin slices of fresh apple. (don't they look like french fries?!)
Created using The Recipes Generator