4th of July Fireworks Ice Cream Soda
(from: https://hungryenoughtoeatsix.com/4th-of-july-fireworks-ice-cream-soda)


2 .33-ounce envelopes of blue Pop Rocks: look for Tropical Fruit Punch flavor
2 cups vanilla bean ice cream, softened
24 ounces (two 12-ounce bottles) red cherry soda (I used IBC brand), chilled
4 tall chilled glasses plus straws & spoons

Prepare the ice cream:

Open one package of Pop Rocks and pour them over the softened vanilla ice cream.
Stir them together just until the Pop Rocks leave streaks of blue through the ice cream. You want the streaks to be bright and visible.
Cover the ice cream with plastic wrap, pressing it to the surface of the ice cream and place it in the freezer. Freeze the ice cream for 1-2 hours until it has firmed up.

Assemble the sodas:
Divide the cherry sodas between the four chilled glasses, half a bottle into each glass.
Use a ¼-cup scoop and gently place two scoops of the Pop Rocks ice cream into each glass.
Open the second envelope of Pop Rocks and sprinkle them over the top of the ice cream sodas – and watch them pop!
Place straws into each glass and serve them immediately, along with a spoon for each. Makes 4 servings.

Apple Pie Smoothie
(from: https://www.simplyrecipes.com/recipes/apple_pie_smoothie/)

Prep Time 10 mins
Total Time 10 mins
Servings 2 servings

*Use dates if using a high speed blender such as a Vitamix, otherwise use maple syrup.
1 cup unsweetened almond milk
1 cup unsweetened applesauce or stewed apples
1/2 cup raw, unsalted cashews, soaked in water for 1 hour
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
2 chopped, pitted dates, soaked in water for 1/2 hour, or 2 tablespoons maple syrup*
1 cup ice cubes

Place all ingredients in a blender and purée until smooth, 30 to 60 seconds.

Bacon-Wrapped Onion Rings
(from: https://www.allrecipes.com/recipe/238175/bacon-wrapped-onion-rings/)

1 cup all-purpose flour
1 cup beer
1 pinch garlic powder, or to taste
1 pinch salt, or to taste
1 pinch ground black pepper, or to taste
1 pinch cayenne pepper, or to taste
1 sweet onion, cut into 1/4-inch wide rings
1 pound bacon
1 quart vegetable oil for frying

Whisk flour, beer, garlic powder, salt, pepper, and cayenne pepper together in a bowl until batter is evenly mixed; cover bowl with plastic wrap and let sit at room temperature for 1 hour.
Wrap bacon around each onion ring and arrange on a plate; refrigerate.
Heat oil in a deep-fryer or large saucepan to 325°F (165°C).
Dip wrapped onion rings in batter, shaking off any excess. Place battered onion rings onto a plate while dipping the rest; do not stack.
Fry battered onion rings, working in batches, in the hot oil until browned, about 5 minutes per side. Transfer cooked onion rings to a paper towel-lined plate to drain.

Strawberry Rhubarb Jam
5 cups diced rhubarb
4 cups chopped strawberries
5 cups sugar
2 6 oz. packages strawberry gelatin
Combine fruit in 6 quart kettle. Boil 10 minutes. Add sugar, boil another 10 minutes, stirring constantly. Add gelatin, and stir until disolved. Pour into jars and seal.

Detroit-Style Pepperoni Pizza
(from: https://www.foodnetwork.com/recipes/jeff-mauro/detroit-style-pepperoni-pizza-4718298)

Total: 2 hr 35 min (includes rising time)
Active: 20 min
Yield: 8 servings


3 tablespoons olive oil
1 batch Pizza Dough, recipe follows
8 ounces sliced pepperoni, about 1/8 inch thick (look for smaller-size pepperoni sticks)
16 ounces brick cheese (or whole-milk mozzarella), cut into 1/2-inch cubes
Pizza sauce, store-bought or homemade, recipe follows

Pizza Dough:
2 1/4 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon rapid rise yeast
1 teaspoon sugar
Olive oil, for oiling the bowl

Put the flour, salt, yeast and sugar in a food processor with a metal blade attachment and pulse to combine. Add 1 cup warm water, then process until a ball forms, about 30 seconds (if a ball does not form, add a bit more flour). Process for another 30 seconds, then roll into a tight ball and place in a lightly oiled bowl. Proof in a warm spot until the dough doubles in size, about 2 hours.

Pizza Sauce:
1 tablespoon olive oil
2 teaspoons dried Italian seasoning
2 cloves garlic, minced
One 28-ounce can crushed tomatoes
2 teaspoons sugar
Kosher salt and freshly ground black pepper

Pizza Sauce:
Yield: 2 1/2 cups
Heat a small saucepot over medium heat and add the oil. Add the Italian seasoning and garlic and saute until fragrant; do not let the garlic burn. Add the tomatoes and sugar and season with salt and pepper. Bring to a simmer and simmer until concentrated, about 30 minutes. Set aside to cool.

Position an oven rack in the bottom of the oven and preheat to the highest temperature setting, 500 to 550 degrees F.
Pour the oil in a large, square metal cake pan (or, ideally, an authentic Detroit-style pizza pan). Put the Pizza Dough in the pan and gently stretch it out to fit so the dough reaches the corners. If the dough is being temperamental, set it aside for another 10 minutes to relax and try again.
Layer the pepperoni on the dough. Then lay the cheese cubes all over, especially around the perimeter up to the edge of the pan (this creates the coveted crispy cheese crust). Dollop the pizza sauce on top in 3 lines.
Bake in the ultra-hot oven until bubbly and golden and a crispy cheese crust has formed, 10 to 15 minutes. Using a fish spatula, loosen up the edges and place on a cutting board. Slice into squares and serve!

Lime Coconut Bars
(from: https://www.thespruceeats.com/lime-coconut-bars-4129207)

Prep: 25 mins
Cook: 60 mins
Total: 85 mins
Servings: 16 servings
Yield: 1 9-by-13-inch pan
18 ratings

For the Toasted Coconut Crust:

1/4 cup (1 ounce) sweetened shredded coconut
8 ounces (1 cup) unsalted butter, at room temperature
1/2 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
1/2 teaspoon salt
2 cups (9 ounces) all-purpose flour

For the Filling:

8 large eggs
1 1/4 cups freshly squeezed lime juice, from about 10 limes
2 3/4 cups sugar
1 to 2 teaspoons lime zest, from 2 limes
1/2 cup all-purpose flour
Green food coloring, optional
1/4 cup confectioners’ sugar, for garnish

To Make the Crust

Preheat the oven to 350 F. Place the coconut on a rimmed baking sheet and toast it for 8 to 10 minutes, stirring every 3 to 4 minutes until it is a light golden brown. Cool completely.

Use an electric mixer to cream together the butter and granulated sugar until light and fluffy. Add both extracts; then with the mixer on low, add the salt, flour, and toasted coconut. Finish mixing by hand, stirring with a spatula and scraping down the bottom and sides of the bowl well.

Line a 9 × 13-inch pan with foil so that it extends up the sides and spray the foil with nonstick cooking spray. Scrape the dough into the pan and press it into an even layer.

Bake the crust for 25 to 30 minutes at 350 F, until it’s golden brown on top. While the crust is baking, prepare the filling so it’s ready to go as soon as the crust is done.

To Make the Filling

In a large bowl, whisk together the eggs, lime juice, sugar, and lime zest. Sift the flour on top of the egg mixture and whisk it in as well. Add a drop of green food coloring, if you want to use it, and whisk it in. Add a few more, if necessary, until you get a light green color you like.

Go slowly—it is easy to add more coloring, but impossible to remove it if you accidentally add too much.

When the crust is done baking, slide the rack partway out of the oven. Pour the filling over the hot crust and slide it back into the oven. Reduce the temperature to 325 F and bake for 25 to 30 minutes. The bars are done when the center barely jiggles when you tap the pan.

Once done, remove the pan from the oven and let it cool until it reaches room temperature. After the bars are at room temperature, refrigerate them until completely cold. To cut, remove the bars from the pan using the foil as handles and cut into small squares using a large sharp chef’s knife. Sprinkle the top with confectioners’ sugar before serving. Store lime coconut Bars in an airtight container in the refrigerator for up to a week.