We are traveling for the Fourth this year, but I wanted to be sure that our kiddos were able to enjoy a bit of the traditions we have held to for most of their lives before we hit the road.
For us its decorating and cooking out. Nothing simple, but most enjoyable for our family time, which is super important to us.
|My rustic wreath … a form wrapped with burlap material that I had, scrapbook papers and ribbon.|
Grill at 400 degrees for until the meat reaches your desired inner temperature. We prefer ours medium.
Take a 1/2 pint of heavy whipping cream and whip it on high until it is thick and the milk has separated from the butter, about 15-20 minutes. Remove the butter and drain.
Add 1 teaspoon of chili powder (or more to taste), 1/4 tsp lime zest and the juice of 1/2 a lime to the butter, mixing thoroughly.
Spread over your hot corn.
Using a mixer with a paddle on medium combine the cream cheese & 1/2 tsp of peppermint extract (more for a stronger flavor) while slowly adding the powered sugar until it is mixed thoroughly. It will be very thick.
Roll all of the cream cheese mixture into small balls (a little less than an inch), then coat in the colored sugar. Place on wax paper, and flatten with a fork.If you would rather you can tint your mints and then dust in just white sugar. I recommend that you use Wilton Gel for tinting. Take a little food coloring to turn 1/3 red and 1/3 blue. As you are kneading in the color if things get a little too sticky, add just a bit of powdered sugar.
Let dry, flipping over after a couple of hours so that the bottoms can dry as well. They will harden on the outside, but the insides should stay creamy.
You can find my pavlova recipe here if you would like to try it!